Beef & Bean Rival Soup

 First off, let us say 

Happy National Lasagna Day!

I panicked when I found out it was National Lasagna Day.

Johnie is working a double and I was concentrating on

using the leftovers from yesterday's roast.

I heard about lasagna and almost stopped everything I was doing.

But my thoughts went to, 

"There is no way I have time to put lasagna together." 

So I headed to the freezer where we have a huge Schwan's stash.

The Schwan man saved the day.

But I celebrated alone.

The demands of a Corrections Officer are never ending.....

 So while Johnie is at work, I will share this wonderful recipe with you.

I took our leftover roast and potatoes and turned it into soup.

Since the weather here has been like fall I felt soup would be okay.

What I'm going to do is go straight to my notes.

Yes, I write down everything when I'm free-style cooking.

Place in pan:

4 c. leftover broth with chopped beef

I removed the potatoes so they wouldn't turn to mush.

They get added in later.

I added 4 more cups water to the broth

2 TBS beef soup base

I always soak too many beans. 

But that's okay. I will drain and freeze what I don't use.

1 1/2 c. soaked (overnight) great northern beans

A couple shakes of white pepper

Bring to a boil. Turn down to simmer. Cover and simmer until beans

are tender (45 minutes to an hour).

Add potatoes after beans are cooked.

 Now for the rivals:

1 c. flour

salt and pepper to taste (I like a lot of black pepper in mine)

3 large eggs

Mix until flour and egg come together.

 You don't want it too wet.

Bring the soup back to a boil and drop in small amounts

of rival mixture.

I just drop them in by using the fork I mixed them with.

I have known some people to use their fingers and pinch off the 

size they want.

But that can get kind of messy.

Let the rivals cook for a few minutes.

This is the ending result.

A small lite lunch for Angie, and yet hearty enough for Johnie when he 

eats his dinner. Which may be tomorrow......

See ya'all soon.....