Need a change for your lunch menu? Here’s a quick and easy autumn soup recipe that will warm you up on a cool day. It’s adapted from a Taste of Home recipe called Southwestern Bean Soup.
1 tbsp. olive oil
1 tbsp. butter
3/4 cup diced organic onion
3/4 cup chopped organic celery
1/8 tsp. garlic powder
1 can of Trader Joe’s salsa-style organic re-fried beans
1/4 cup of organic salsa or picante sauce
2 cups organic chicken broth
1 tsp. liquid hickory smoke
Garnishes: shredded raw milk cheese, either cheddar or pepper Jack, according to your tastes; and 1 tbsp. chopped parsley or cilantro
In a large saucepan, saute onion and celery in olive oil and butter. Sprinkle with the garlic powder; cover and simmer for 10 minutes or until the vegetables are tender.
Add the beans, salsa, and broth. Stir well and bring to a boil. Reduce heat, cover and simmer the soup for 5-10 minutes. Stir in the liquid hickory smoke. Serve with chopped parsley and shredded cheese. If desired, serve with a few organic corn chips. Hot pepper sauce can be added to the soup if you want lots of kick! Makes 4 servings.
We always suggest that you take hot items to work in a well-insulated container, and avoid microwaving. So much nutritive value is lost in the microwave.
This soup is wonderful as a family meal, too. Just double or even triple the recipe, and serve with a big vegetable salad.
Keep safe and healthy this weekend! And remember that there are several good holiday recipes in our “Healthful Cooking Made Simple” cookbook. These sell for $20 at the front desk.
Call us anytime at (562) 861-3896