Soup & Scones

Soup and scones...

Oh! if I had only known,

how easy these were

to simmer and bake.

A lot more of these

I will have to make!

The soup recipe is for my Sassy Apron Swap person and the scones were lunch yesterday. Enjoy!

Bean & Hominy Soup

3 (16 oz) cans Great Northern beans
1 (11oz) can whole-kernel yellow corn, drained
1 (16 oz) can hominy 2 cups water
1 (14 oz) can no-salt-added stewed tomatoes
2 bay leaves
1 tablespoon dried cilantro
1 (10 oz) can diced tomatoes with green chiles
1 teaspoon ground cumin
1 cup shredded reduced-fat cheddar cheese
1 (11 oz) can bean with bacon soup

Combine the undrained bean, undrained hominy, stewed tomatoes and tomatoes with green chiles in a Dutch oven. Add the soup, corn and water mix well.

Stir in the bay leaves, cilantro, and cumin.

Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Simmer, covered, for 30 minutes.

Remove and discard the bay leaves. Ladle the soup into warm soup bowls.

Sprinkle each serving with some of the cheddar cheese.

Serves 12 (also freezes and reheats nicely)

Rasin Bran Scones

1 cup flour
3 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 1/2 cup raisin bran cereal
2 eggs, beaten


Mix together dry ingredients then cut in butter until evenly crumbly. Stir in cereal.

Beat then stir in eggs until moistend and dough forms a ball.

On a floured surface, flatten dough (keeping center slightly higher) into a circle.

Cut into 8-12 pie wedges depending on the size you like. Place wedges on greased or lined baking sheet and bake at 400 degrees for 8-10 minutes.