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17 Bean Soup & More Banana Bread

Posted Apr 30 08 11:01pm
First, I apologize. I *swear* I took a photo of the soup before I ate it...but I guess not. I did take a photo of the beautiful 17 beans though (see!) Just picture the beans floating in a beautiful red tomato broth with celery, carrots and some corn. :P





17 Bean Soup

I bought a "variety" bag of 17 beans & this is what I did with it. (It's cheap and filling!)



INGREDIENTS:

makes about 5 cups!



1 cup of 17 bean mix
1 small onion chopped (or 1 tbsp onion flakes)
2 garlic cloves, minced
1 14oz can of peeled plum tomatoes in tomato sauce
1-2 tsp Italian seasoning
1 pinch basil
2 cups veg broth
2 celery stalks, chopped

1 bay leaf

1 big carrot, chopped (or handful baby carrots)
1/2 cup frozen corn - optional
salt/pepper to taste


DIRECTIONS:

1. soak beans in a lot of water over night

2. saute onions and garlic in a little water until onions are translucent
3. pull whole tomatoes apart into bite size pieces using your fingers

4. add onion, garlic, tomatoes and all other ingredients to a large pot
5. cover and bring to a boil, then reduce to low
6. simmer 1 hour or until beans are tender to your liking
7. add more water, broth or tomato sauce (your choice) to make it more soupy if desired

*I prefer it "hardy"




The other day I posted a basic banana bread recipe and said I was going to revamp it to make the BEST fat free banana bread -ever- for my cookbook. Well, MISSION ACCOMPLISHED. My omni coworkers devoured this bread in minutes! One even told me to sell my secret recipe off to local bakeries and tell Sara Lee to shove over (tempting...).



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