On our quest for health and budgeting, my sister and I have decided to cook more (hence, the recent addition of a few favorite recipes). Last night, after our pre-dinner walk to boost the metabolism, my sister whips out this delicious soup, completely off the cuff. I was going to assist, but then I received a phone call from a friend and time got away from me. I was on the phone for 20 minutes, went into the kitchen to help and voila! the soup was done and getting cold.
It serves two people quite perfectly and the dill adds an incredible flavor. I take no credit for this soup whatsoever - all credit goes to my twinkie.
Veggie-Bean Dill Soup
a. Cut up veggies of your choice (personal preference: 2 big carrots, ½ of a large onion, 1 celery stalk, ¼ red bell pepper). Sautée veggies in olive oil in a pot over medium-high heat. When veggies are soft, add in ½ cup of peas and ½ cup of kidney beans (or other beans of your choice). Season vegetables and beans with dried dill and basil –to your preference.
b. Add in 1 can of chicken (or vegetable) broth –bring to a boil. Reduce to a simmer and cover pot for 10 minutes.
c. Serve with bread for dipping. (Serves 2)
d. If you are looking for some grains in your meal, cook pasta or rice according to package directions, and add to pot before serving.
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