Sunday, October 31, 2010

Quick and Easy 3-bean soup

I can't tell you how many times this recipe has saved me when dinner time hits and I haven't even thought of what to make. It goes great with cornbread (posted below). The best way is to get the cornbread cooking (WAY easy recipe) then do the soup and they'll get done right around the same time. Voila! Dinner in under 30 minutes total!

3bean soup

1 onion, chopped
2 garlic cloves, pressed
1 T olive oil
1 can each white beans (garbanzo are great!), kidney beans, black beans, all drained
1 can chicken broth
1 t basil
1 can diced tomatoes
6 T Romano cheese
salt and pepper to taste

In a saucepan, over medium-high heat, cook the onion and garlic in olive oil until translucent.
Add the rest of the ingredients except the Romano cheese and stir well.
Salt and pepper to taste, and heat until nice and hot.
Top each bowlful with a tablespoon of Romano cheese and serve.

White Cornbread

1 1/4 C flour
3/4 C white cornmeal
1/3 C sugar
2 t baking powder
1/2 t salt
1 C milk
1/4 C oil
1 egg, beaten

Mix toegether the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine the milk, oil, and egg. Gradually add the dry ingredients to the wet ingredients while stirring. Butter and flour an 8x8 pan and then bake mixture at 400 degrees for 20-25 minutes.

1 comment:

CharlieJo said...

oh I'm liking these recipes..will be trying on a cold fall night! thanks for sharing. :) missed you the last couple workout classes, hope you're feeling ok.