A favorite at Ripe, easy to recreate at home.

LAUREL’S TOMATO-BASIL SOUP

4 large tomatoes, cored, seeded, and coarsely chopped

4 cups tomato juice

12–14 small to medium basil leaves

½ cup heavy cream

⅓ cup butter

kosher salt and fresh ground black pepper, to taste

Basil leaves or edible flowers for garnish

Place chopped tomatoes and juice in a stockpot, on medium heat. Simmer about 30 minutes.

Add the basil leaves. Remove from heat and use a blender or immersion blender to puree, leaving some chunks.

Return puree to stockpot. Add cream and butter; stir well. Season to taste. Reheat, but don’t boil, stirring until the butter is melted.

Serve and garnish.

Serves 4.

BLACK BEAN CHILI

Although this version is vegetarian, you can easily add ground beef, browned separately or with the onions. The spicing is flavorful, but not hot.

1 pound dried black beans

4 cups water

1 bay leaf

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 red bell pepper, diced

1 28-ounce can chopped tomatoes, with juice

2 tablespoons tomato paste

½ teaspoons ground cumin

2 teaspoons Hungarian paprika

½ teaspoon cayenne

2 teaspoons chili powder

1 teaspoon dried oregano

1½ teaspoon kosher salt

Fresh ground black pepper

1 tablespoon brown sugar

Monterey Jack cheese, grated, for topping (optional)

Soak beans overnight in enough water to keep them covered as they expand; drain and place in large stockpot with 4 cups water and bay leaf. Simmer 25 to 30 minutes, until tender but still slightly chewy.

While the beans are cooking, add the olive oil to a large sauté pan. Sauté the onion, garlic, and bell pepper until soft, 12 to 15 minutes. When the beans are cooked, add the onion mixture to the pot and stir well. Add the tomatoes, tomato paste, herbs and spices, and brown sugar. Simmer, covered, about 1 hour. Serve sprinkled with cheese, if you’d like.

Serves 6 to 8.