Sunday, September 7, 2008
I have been sorting and cleaning all day, making piles of items that I no longer use. It feels good to simplify and organize the house. Aaron is at a coffee shop working away on his thesis. Things are shifting into high gear as he is graduating in October--I still can't believe it! Next on our agenda: find jobs!
I have been trying to use up all of the food in the cupboards lately, and stumbled upon a great Crock Pot soup. You basically use the cans of food on hand or the frozen veggies in the freezer, and throw all the ingredients in a Crock Pot.
1 cup dried great northern beans, picked over and rinsed (or any other beans you have)
1 can diced tomatoes (include the juice)
1 can garbanzo beans
1 can white beans
3/4 cup frozen corn
1 small onion, cut into 1/4-inch dice (3/4 cup)
3 cloves pressed garlic
1 1/2 teaspoons dried oregano, crumbled
3 bay leaves (I used the ones on our yard)
1/2 teaspoon dried thyme, crumbled
4 cups chicken broth
3/4 teaspoon pepper
dash of salt
2 tablespoons chopped fresh cilantro (from yard)
2 tablespoons chopped fresh parsley (from yard)
(If you don't have the cilantro or parsley on hand, this might be good with rosemary.)
Throw ingredients in the crock pot and cook for 9 hours, or until beans are cooked. You may need to add more chicken broth, depending on how much liquid is absorbed in the beans. Serve the soup with sour cream and cheese.
Origins of fabulous Crock Pot creation:
This recipe was adapted from Gourmet Magazine December 2004, which was adapted from Enchantment Resort in Sedona, AZ. I was also inspired by a Crock Pot recipe my friend Melissa created. Thanks, Mel!
Chase playing with Finley.