Tuesday, March 17, 2009
Well tonight's dinner was definitely interesting and probably would have been excellent if I would have followed the directions.
I decided to make another bean recipe tonight to save a little money and make something healthy and filling for my family. I decided to make Broccoli Cheddar soup. You add cannelloni beans to it and puree to make a thick creamy soup. Unfortunately I added 1/2 a tablespoon of salt and 1/2 a tablespoon of pepper to the soup when the recipe actually called for 1/2 a teaspoon of each.
My husband and I ate it and it wasn't bad it was just really peppery. I can't believe I did that. I doubled the batch of soup so we had 12 cups of very peppery broccoli cheddar soup. So right now I am trying to figure out the cheapest way to fix the soup so that it doesn't all go to waste.
The soup cost me $7.50 for the 12 cups. This is a really great price because we can get several meals out of it. My only dilemma is do I spend another $7.50 and make another batch without salt and pepper and then mix the two batches together to even things out. $15.00 seems ridiculous for soup but I really hate to waste all that I made and I do think it will be great with less pepper and salt.
I guess I can freeze it into several containers and pull it out when I need it. I can consider it a start to my once a month cooking :). I think this amount of soup will probably last us at least two months. Do you think it will stay good that long?
If anyone has any other suggestions I would love to hear them. I'm just not sure what to do with this soup.
I will post the recipe below in case anyone is interested. Don't let my salt and pepper issues keep you from making it. It really has a great consistency and I think it will taste wonderful with less salt and pepper. Also it is so low in points it is crazy and the fiber from the beans were so filling. I ate one cup and I was stuffed.
Broccoli, Cannelloni Bean & Cheddar Soup
From EatingWell Magazine September/October 2007
White beans pureed into this broccoli soup make it extra creamy so you don’t need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.
Makes 6 servings, scant 1 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannelloni beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese - (I used 2% cheese)
1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
TIP: Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.