Happy belated National Retro Day and happy Soup It Forward Day Eve! In honor of both, here’s Mom’s copycat recipe for “Greenfield Style Spanish Bean Soup”; as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 119). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition)]. As always, I’m asking only for proper credit if you care to re-share it.
GREENFIELD STYLE SPANISH BEAN SOUP
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 119). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Ever since Greenfield’s restaurant (Detroit, MI) went out of business, I’ve been asked if I remember some of their more outstanding dishes – among which was always the request for their Spanish Bean Soup! To make the procedure as simple as I could, I used canned products to achieve the same result I had with from-scratch ingredients.
INGREDIENTS:
1-pound can pork and beans
2 cans (10 ounces each) beef broth
14-ounce can stewed-tomatoes
4 tablespoons dry minced onion
½ teaspoon hickory smoked salt
¼ cup minced green pepper
a scant teaspoon season salt (optional)
1 rib of celery, chopped fine
½ teaspoon pepper
¼ teaspoon garlic powder
INSTRUCTIONS:
Combine everything, as listed in a 2 ½-quart sauce pan, stirring occasionally, on medium heat until piping hot. Serves 6 sensibly.
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