Tuesday, March 17, 2009

Broccoli Cheddar Soup

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

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.


Ruby said...

not sure about the peppery taste....but my mom always said if something is to salty to put a raw peeled potato in the pot while cooking to absorb the salt:) remember to take it out though if it's not cooked all the way when your ready to eat the stuff

Heidi said...

Mmmm that looks good. I love Broc/Cheese Soup and with the addition of beans that makes like my perfect meal.

Personally I would probably make another batch and freeze it. Though I love pepper so it probably wouldn't be too peppery for me as is.

Hmmm, I wonder how it would taste over pasta.... But I'm sure it would be awesome over baked potatoes.

Heidi said...

Also, do you have the nutritioninfo on this recipe?

Twix said...

I like broccoli & cheddar! My only suggestion would be to freeze what you have but divide it in half. Then unthaw and make some fresh with it, except with out salt and pepper. :)

Christy said...

Ah...Heidi and I have the same question today. Is this high in points or calories?

Jessica @ Pudget: Losing Weight On A Budget said...

Thanks for all of the advice. I think I am going to buy more ingredients, make another batch and freeze it.
Heidi and Christy I will post the nutrition info below. This is what he recipe had listed so it doesn't reflect the 2% cheese. I did figure out that with the 2% cheese it = 2 for every 1 cup. Enjoy!

Lucrecia said...

I love pepper so I doubt it would be an issue here - but I'd add pototoe or bake pototoes and and pour this over it for a twist.

Jessica @ Pudget: Losing Weight On A Budget said...

I bought the ingredients at my local grocery store today. It cost a little more because everything was cheaper at Walmart last week. It cost about $9.00 today for a double batch. So it cost me a total of $16.50 for 24 cups of soup.
I am definately going to try it on top of a baked potato. I bet it will taste great and very low in fat.

Thanks again everyone!

Pubsgal said...

Wow, this looks great. I love the idea of adding beans to the soup.

Pubsgal said...

(Reporting back in later...)
I made this soup yesterday, and it was great! My mistake: I bought the full stalk of broccoli and used the thick stem. I would still do this, but I would peel the thick outer part of the stem off, because it threw off the consistency a bit. The beans made a nutritious thickener.

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