Thursdays Are For Cooking

15-bean mix pack

A little late, but better than not at all….

Too busy this morning, but this is a quick, easy recipe if you want something home-made that will be easy to fix and quick. It’s bean soup, without starting with dry beans and soaking the beans overnight.

Using canned beans, which come in many varieties now, pour off the canning fluid and put the beans into a suitably sized pot. How many cans of bean? How many people are you going to feed? The variety of canned beans is surprisingly. The variety you use can be determined by how many people you plan to serve.

Add whole baby carrots, celery cut into chunks, at least half an onion of your choice, and one bay leaf.

Add equal parts chicken broth or stock and beef broth or stock, to fill the pot to two inches below the rim. Use the low sodium version if you’re watching your sodium intake, because the beans have a good deal of their own sodium.

You can add chopped lean ham to this, also, because that just gives it a small boost of flavor and protein.

For seasoning, the bay leaf and Mrs. Dash Garlic-Herb should be sufficient, but let it simmer and do a taste test on the broth.

Let this simmer for at least a half hour, maybe a little longer (depending on how hungry you are) and an appropriate beverage, and add some corn bread or corn muffins, or good crusty multigrain bread and butter, and enjoy it. And put some cut veggies on the side, to add to the enjoyment.

Good and filling on a cold, blustery winter day, easy and quick to fix, and easy clean-up afterwards.

Category: Economy