Halloween Soup

Putting sausage guts in our soup. Awkward to write out, delicious to eat.

It's so spooky that Alayna and I weren't even trying to make HALLOWEEN SOUP. Neither of us put together that soaking the black beans in water for an hour and 45 minutes and using that water as the broth would dye the entire soup black. Making it the purrrrfect ghoulish soup.

Wait, what? Soaking the beans for an hour and 45 minutes? I KNOW. That's a really long time to wait. So what did we do? Uhm, figured out six different Halloween costumes based on Alayna's closet and dressed up by the soup. Because that's soupies do on Monday nights.

Here we go! Monday's Soups first Halloween! And please don't judge me for writing some of the worst captions ever.

An Egyptian adding poison to her father's soup.

"Looking into my soup bowl I see many leftovers in your future."

Stepford wife cooking away her sadness and dreaming of a future where she can take her mind out of the kitchen and into the workforce!

A Mayan Indian thinking about traditional Mayan life and how we only have 2 more years left on the calendar. What will be the last soup she makes?

Holy smokes, Bond girl is tied to the hot soup bowl and is about to die!

Thanks James Bond for annihilating that pot of soup with an electric screw driver.

Just kidding. We didn't annihilate our soup! We ate it. And now you can, too!

Shrimp / Sausage / Black Bean Spook Soup!

• put 1.5 16oz bags of dried black beans into a soup pot and fill halfway with water, bringing to a simmer
• while that's simmering, chop one fennel bulb, a white onion, three cloves of garlic, 3 large carrots and a red pepper into smallish pieces and dump into the pot
• cut open the casings of 2 sweet and 2 spicy italian sausages (or 4 mexican chorizo sausages) and break the raw meat into little pieces, dropping them into the pot
• ADD WATER WHENEVER THE SOUP DOESN'T COVER THE BEANS.... also add veggie broth powder (or salt and pepper) to taste
  
• after about 1.5-2 hours (when the beans are soft all the way through) bring the soup back up to a boil and throw in a pound of thawed frozen shrimp (no shells) for 3-4 minutes until cooked through (this is optional, but delicious)
  
• serve with shredded cheese on top