Chances are you are experiencing the same deep freeze we are this week. The weather has not gone above 28F all week here. It is 2 pairs of pants weather! Mutiple layers and lots of tea! We also have been keeping the blackout curtains closed to keep the heat in the house. Does anyone have any tips on how to keep warm?
I truly hope you are all staying warm and toasty.
This week has also been a week of failed recipes for us here.
*Potato Parsnip Soup? Fail
*Sweet and Sour Pork? Fail
Imagine my delight when this recipe did work! Recently my work schedule has changed and I am getting home much later. I wanted to create a soup that was light enough to eat at 8:30 p.m. I also wanted some comfort food without the heavy dose of calories.
Cheesy Potato Bean Soup:
1 tsp EVOO
1 yellow onion, sliced
3 garlic cloves, sliced
1 can white kidney beans, drained
4-5 red potatoes, sliced
4 cups of water
1/16th tsp cardamom
1/2 tsp cumin
1 dash cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1/4 cup reduced fat cheese, per person
In a large pot heat the EVOO over medium heat.
Add the onions and garlic and cook until tender, about 3 minutes.
Add the beans, potatoes, water, and spices.
Simmer partially covered for about an hour.
Remove from heat and let cool.
*If you have an immersion blender (I am jealous) and you can just puree the soup now in the pot.
Otherwise transfer the soup to your food processor or blender and puree until desired consistency.
Reheat to desired temperature (nuclear?) and add cheese.
I really liked the cardamom, it is an pleasant surprise.