I was looking for something filling for lunch today that wouldn't cost me a bunch of calories or fat. I found the solution in white bean soup, or great northern bean soup to those of you who name your beans by names instead of colors. I didn't know what a great northern bean was until I was twenty-five. In my home, we grew up with calling them by their colors. Maybe that's a southern thing. I've never understood why I see black beans on a restaurant menu instead of Cubans, but then always Great Northerns, Pintos, and Kidneys. To me, those are white beans, brown beans, and red beans.
Not that it's important, it's just one of the many things I think about to avoid thinking about the important issues like...oh let's not go there. It's almost a holiday. My brain is on vacation for fifteen more hours until I go into adult critical care training in the hospital tomorrow morning at 6:30am.
Weekend Herb Blogging is being hosted by My Life As a Reluctant Housewife this week. I love to zing this recipe up with a little, or in my bowl, a lot more dill. Yum!
Here's the soup recipe. There may be others that are similar but this is of my own making and spicing:
Dilled White Bean Soup for Two
1/2 cup each: Onion, celery, carrot, green pepper, all finely chopped
15.5 oz can Great Northern Beans
14 oz can Chicken Broth
1-2 tsps Fresh Dill, to taste
1/4 tsp Cavendar's Greek Seasoning
Salt and Pepper to taste
2. Add rest of ingredients and simmer for 20 minutes until flavors combine.
3. Garnish with sour cream and green onion if desired.
Makes 2 1 1/2 cup servings.
Nutrition per serving: 295 calories, 10 gram protein, 21 grams carbohydrates, 2 grams fat