Saturday, February 5, 2011
Phoenix, Arizona is full of sunshine, right? Not the past two days with highs of 40 degrees and sprinklers in the park creating a spectacular winter wonderland.
My thoughts for the kitchen include a hearty bowl of soup. El Chorro Lodge contributed a great Black Bean and Salsa soup to Tastes & Treasures cookbook found on page 81.
You should also try this yummy recipe from Hungry Girl.
Beany Bacon Soup
6 slices center-cut bacon 2 cups chopped onion (about 1 large onion)
1 tsp. chopped garlic
4 cups reduced-sodium fat-free chicken broth
Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed
2 cups chopped carrots (about 3 carrots)
1 cup chopped celery (about 3 stalks)
1/4 tsp. ground thyme
1 bay leaf
4 cups roughly chopped spinach
2 tbsp. reduced-fat Parmesan-style grated topping
Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside. Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes. Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil. Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly. Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot. Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.
MAKES 8 SERVINGS
PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus™ value 3*