homes I love soups and could eat them everyday. But I don’t always have the time to make a big pot of soup that simmers for hours. I have found some soups that can be made in minutes or without a lot of work. If you are in the mood for soup but have a limited amount of time, try these recipes. Cheese-Bean Chowder does not have meat so for the meat lovers out there, go with the Brat-Cheese Soup.
juegos carreras CHEESE-BEAN CHOWDER
3 (15-oz each) cans navy beans*, drained
2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley for garnish, optional
real estate investing In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.
*Pinto beans work just as well–your preference.
Put the tomato blend back into the pot. Add the ingredients in List 3 to the tomato blend. Stir to make it smooth and even. Turn heat on to bring it to a simmer.
In a second pan, make your white sauce from the ingredients in List 2. When it has thickened sufficiently, allow it to cool while waiting for the tomatoes to simmer.
When the tomato blend is simmering, add the white sauce mixture to the tomato blend. If you use real milk, you may want to add some of the tomato blend into the white sauce first to have less chance
of it curdling. If it does begin to curdle, use a wire whip to blend it quickly. You must stir constantly while adding the white sauce to avoid lumps.
In a medium saucepan, combine thawed vegetables and diced onion. In a small bowl, combine flour, Italian herb blend, salt and pepper, stirring well to mix. Add flour mixture to vegetables and stir to coat well. Dissolve bouillon granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low and add cheese and mustard, stirring to blend. Serve immediately.
6 servings of 1 cup each. Per serving: 80 calories, 12 g carbs, 5 g protein
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