Hmmm, let's see what's in the cupboard and fridge?
Not much, but I do usually have carrots, onions and celery. Limes too.
Cupboard? Usually dried white beans and a jar or two of green salsa.
Chicken stock, I always have it in the freezer. Want to know why?
Check out my link to best, easy homemade chicken stock.
Throw it all in a crockpot and walk away and leave it.
I like the flavors and it's healthy too.
Hey, this is easy to make vegetarian too. Just swap out the broth for veggie broth.
Not much, but I do usually have carrots, onions and celery. Limes too.
Cupboard? Usually dried white beans and a jar or two of green salsa.
Chicken stock, I always have it in the freezer. Want to know why?
Check out my link to best, easy homemade chicken stock.
Throw it all in a crockpot and walk away and leave it.
I like the flavors and it's healthy too.
Hey, this is easy to make vegetarian too. Just swap out the broth for veggie broth.
Ingredients
2 cups dried navy beans
4 cups water
1 cup chopped onion (1 large)
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
1 tsp granulated garlic, or 1-2 fresh cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4 cups vegetable broth or chicken
broth
1 cup salsa verde
1 lime, juiced
1 lime, juiced
Sour
cream (optional)
Fresh cilantro
Cayenne pepper
Add all ingredients (not the toppings), stir and cook on High for -5-6 hours, or low for 8-10 works too.
Using a handheld
immersion blender, blend mixture slightly. Or let soup cool slightly. Transfer one third of the mixture to a blender. Cover; blend slightly. You want some creaminess, but some texture from the beans and veggies too.
If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
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