Last week I made some hodge podge bean soup with whole wheat cornbread on the side. My meal plan was for white bean chili but I had a bell pepper and a portabello on hand that I was supposed to have used for another meal that I didn't end up making that week. So I decided to chop the extra veggies and throw them in the mix. The soup went something like this...
- 1/2 pound of organic dark turkey meat (which I had browned the night before)
- 1 onion, 2 stalks of celery, 1 green bell pepper and 1 portabello all chopped (again, done the night before)
- 1 cup each of rinsed pinto and cannellini beans
- 1 container of TJ's vegetbale broth plus equal amount of water (about 4 cups)
- Generous sprinkling of cumin, garlic powder, onion powder, black pepper and oregeno
I tossed all of the above in my slow cooker and let it cook on low for 8 hours. Perfectly delicious and healhty soup was ready when I got home. I made a batch of whole wheat/organic corn bread following the recipe on the bag of cornmeal that I have. I also mixed up a little honey butter to serve with the bread.
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