On 15/06/2016 9:51 AM, sf wrote:
>
> I decided to make chicken stock too late for it to be ready to make
> soup by 5PM. I gave it the old college try, but I prefer the deeper
> flavor of a long simmered stock so I resorted to the box (Kirkland)
> and let my stock continue overnight. The soup was simple enough to
> make and could be even quicker if you use a can of beans instead of
> dry.
>
> Beans and Power Greens Soup by me
> For 2
>
> 1/2 bag mixed beans, soaked (or a can of beans, rinsed and drained)
> 1 box chicken stock or one quart homemade
> 1/2 can diced tomatoes or 2 fresh plum tomatoes, diced
> 1/2 tsp garlic powder or 2 cloves fresh garlic chopped
> pepper to taste
>
> 1 bag Power Greens (baby kale, baby chard and baby spinach)
>
>
> Simmer first 5 ingredients until beans are soft - about 2 hours.
>
> Add Power Greens and simmer until tender - 5-10 minutes.
>
> Plate and garnish with grated cheese. I used a blend of parmesan and
> romano.
>
> The power greens came from Trader Joe's.
> http://www.traderjoes.com/images/fea...the-greens.png
>
> Served with Grandma's Cornbread.
>
> Pictures will be in ABF and boo hoo to the only one who objects.
>
It comes up as an attachment with ES.
Graham