A funny thing happened to me at the supermarket On Monday. I’d been out sick from work with a horrible stomach virus and the doctor had recommended I eat soup. So I went to friendly neighborhood supermarket to look at their selection.
Although Pathmark had many brands on sale I didn’t like what I saw. So, I decided to do something I hadn’t done since my mom was alive and living with me about 15 years ago. I decided to make my own soup.
So, I went to what I’ve dubbed ( now don’t get offended ) The Spanish Aisle. This is where they have all of the rices, spices, dried beans, etc. I bought four packages of Goya 16 Bean Soup Mix. My personal favorites are yellow split peas but I decided to try the 16 bean instead. I went to the meat section and bought 2 cut up smoked turkey wings.
I took all of my selections to the check out counter and I was peppered by the check out girl who literally didn’t understand why I was buying such items.
“What do you do with this?” she asked, as she pointed to the packaged smoked turkey wings.
“You use them for soup.” I replied.
“And what do you use this for?” she asked when she saw the packages of dried beans.
“You rinse them off, put them in a pot of boiling water for about 2 hours to make soup. You put the turkey wings in for seasoning.” I replied.
“I never heard of that.” she said. Poor thing probably doesn’t even know how to cook. When I was growing up EVERYONE knew about Goya beans! What has happened to this so-called Generation Y? Poor things don’t know squat. . . . .
Somebody’s gotta teach them so I’m gonna start here
Dawn’s Soup Recipe
One medium sized stock pot Or one large wok
One or two packages of Goya Dried beans (Sixteen Bean Mix, Green or Yellow Split Pea, Black Bean, Lima Bean, etc.) depending on how many you plan to serve
Two smoked Turkey wings or Pork (Pig Knuckle) or Stew Beef, if you prefer
Bunch of Scallions
Bay leaves
Olive oil
I like my soup to be thick like stew so I add two packages at once. First empty packs of beans into collender and rinse beans under warm water. Dump thoroughly rinsed beans into pot or wok. Add twelve cups of water. Add chopped up scallions, bay leaves, salt and pepper to taste, and two or three tablespoons of olive oil to prevent sticking.
Water formula – two packs of beans add twelve cups of water. One pack of soup – add six cups for water.
If you or family member(s) are on a salt restricted diet don’t add salt because the smoked turkey wings (or pork) will contain enough salt to season the soup. You don’t want to ruin your soup by adding too much salt which will make it taste like the Dead Sea. . . .. Also remember this if you choose to use celary. Celary is naturally high in sodium content so of you add cut up celary, forget the salt shaker.
Bring to boil under a low flame if using a wok, or a medium low flame if using a stock pot. Cook for approximately one and a half to two hours. Stir often and cover with lid partially open to prevent boil over.
You will know the soup is cooked when the beans have softened, partially dissolved, and the broth has thickened.
This a cheap and healthy meal for those cool Fall and cold Winter days. Great to take to work for lunch also.
Enjoy!
Radical Scribblings 
I have been waiting for HOURS and many appointments to post a reply. I am primarily a poet (http://aquaversepoetry.blogspot.com), so I have a perspective on this. People remember the poetry assignments from high school and college that used free verse? You could write something, and it would look like you used just the right words in all the right places. You would read your poem to yourself, maybe even share it, and think, “Wow! I really think I nailed that.” Then you would turn it in, and the teacher or prof would give it back with five word changes and a few circles, and you’d be deflated. “I’m not even gonna be nominated for a Pushcart, let alone a Pulitzer,” you’d kvetch.
Then, you would go to a poem that you wrote in rhymed verse, perhaps a sonnet. You’d scan through and find every syllable in place and every rhyme clear. You’d smile at the big “A+” on the top – then wonder, “WTF? How could I ace the sonnet, and stuff the free form?”
That’s where your title got me thinking. “Is it soup yet?” is the single biggest question that a modern artist, composer, poet, or writer has to ask himself or herself. If it’s done, how do you know? When I would post chapters of my novel on Facebook, and only two or three of thirty people I tagged commented, you can bet that I took the answer to the “soup” question to be “No!” In a good writer’s circle, your colleagues can tell you if you ask them. “Guys,” I always ask, “is it soup yet?”
Brings back memories. My mother was just such a cook. Her baked bread was a touch of heaven to the tongue.