As the weather cools I look forward to homemade soups and stews. Since leaving Miami, I’ve craved a soup that I used to get on my visits to Latin House Restaurant in Little Havana – plantain soup. No. Not banana soup. That would be just plain gross! Plantains are a cultivar of bananas, but are only edible when cooked. Plantains are typically a side dish staple at a Cuban dinner. More often they are served as tostones (fried like thick chips) or as maduros (when the plantain is allowed to get a bit over ripe and soft to the touch. They are cut at a diagonal and sautéed lightly in oil). Maduros are sweeter and tender. Both are scrumptious, by the way. I had never attempted making homemade plantain soup, thinking it would take hours of preparation and a thousand items for the recipe. But I looked up the recipe and found one that seemed simple on the Three Guys from Miami Blog site. Hey this looks simple! Their original recipe called for a spice called bijol, which is primarily