Now that I can use my gas stove I can’t wait to get home from work and cook dinner. Tonight’s creation has been in the works for a couple days. I decided I wanted a nice veggie soup. Fall is here and it’s time for hot soups. I had a veggie tray left over from a poorly attended Open House, so I decided to make soup! But, instead of chicken, beef or ham as a source of protein, I decided to use beans. Since I do like to cook healthy most of the time I chose to skip the canned beans and cook my own. After a night of soaking beans I came home to perfectly cooked beans ready for my veggies. (I cooked navy beans and black beans together, which gave me black navy beans!)
I dug around in the fridge and found some fresh spinach, broccoli and a few red potatoes that needed to be used or kissed goodbye! I added those to carrots, celery, green onions, zucchini, yellow squash, tomatoes and the beans. I used a little chicken base and a little ham base for added flavor. If you prefer to stay on the vegetarian side just use a little sea salt and garlic (fresh or powdered). That will complement everything nicely. Once the veggies were tender I added some avocado chunks just for fun.
I tend to do these one-pot, mystery concoctions a lot. I find them fun, my husband seems to dread them. This one came out quite tasty (in my opinion)! We’ll see if Randy eats it. 🙂
The Curious Life of Shanna 