North Woods Bean Soup

I have one word to describe tonight’s dinner… great. I did not need to eat a whole lot to be full. It started snowing on December 1st and it has been very cold ever since then.  This was the perfect dinner for a snowy cold day! This recipe comes from Cooking Light the essential dinner tonight cookbook. This book is amazing and I am so happy that I have it.

North Woods Bean Soup

Cooking spray

1 cup of baby carrots, halved

1 cup chopped onion

2 cloves of garlic, minced

7 ounces turkey kielbasa, halved lengthwise and cut into 1/2 inch pieces

4 cups fat free, less sodium chicken broth

1/2 teaspoon dried Italian seasoning

1/2 teaspoon black pepper

2 (15.8 ounces) cans Great Northern Beans, drained and rinsed (opps I forgot to rinse the beans)

1 (6 ounce) bag fresh baby spinach leaves ( I added 12 ounces yum)

1. Heat a large saucepan over medium – high heat; coat with cooking spray. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper, and beans. Bring to a boil; reduce heat, and simmer 5 minutes.

2. Place 2 cups of soup in a food processor or blender , and process until smooth. Return pureed mixture to pan, and simmer 5 minutes. Remove soup from heat. Add spinach stirring until spinach wilts. Yield 5 servings.

Country apple coleslaw

Combine 1/4 cup red wine vinegar, 3 tablespoons brown sugar, 1 teaspoon canola oil, and 1/4 teaspoon salt in a microwave safe bowl, microwave at HIGH 1 minute. Add 1 10 ounce package coleslaw, 2 cups chopped apple, and 1/2 cup raisins ; toss well to coat. Serve chilled or at room temperature.

Pumpernickel bread with Honey butter

I creamed 4 tablespoons of butter and then mixed 3 squirts of honey until combined.



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