This is a soup recipe that I created last Sunday after having Simple White Navy Beans on Saturday evening. I want to show you what can be done with leftovers. Again, it doesn't have to be difficult to eat healthy.
NAVY BEAN SOUP 2 cups of cooked white beans (leftover or canned, may be used occasionally) 1 tablespoon of barley malt or 1/4 cup of sugarless apple butter 1/2 package, or 4 ounces of tempeh, cut into squares (or Fakin Bacon brand tempeh is flavorful) 1 onion, diced 1 sprig rosemary, chopped 1 large carrot, diced 1/2 teaspoon sea salt 6 cups spring or filtered tap water 1/2 cup chopped parsley
Put all the ingredients (except parsley) into a soup pot. Bring to a boil on high flame, turn to low, cover and simmer (stirring ocassionally) for 30-40 minutes. Add parsley and stir. Serves 6.
Susan, "The Well Seasoned Cook," is having a some fun in honor of National Bean Day. Guidelines for participation in her event can be found on her site.
On Jan. 6, she wrote: "Today is National Bean Day. I have this on good authority,
although based on my research thus far, no one can quite explain how
this decidedly un-Hallmark holiday came to be. No matter. I’ve had
beans on the brain for quite some time now. After the bacchanalian food
feasts of December, a return, however briefly, to a healthier and more
economical repast seems an appropriate way to fulfill an unspoken New
Year’s resolution without the trauma and guilt of falling off a