I enjoy the days when we don’t have to be anywhere at any certain time and when we don’t have anything pressing we just HAVE to do … it’s just a simple day. We need more of those.
I puttered around the house for most of the afternoon – not really doing anything interesting at all. Surfing the net. Listening to the TV in the background. Cooking beans. Chores. Oh, I did run out to Marshall’s and made a quick lap around the store. I ended up with two new Nike shirts for workouts!
With freshly cooked navy beans and leftover butternut squash, I put together a nice hearty soup.
A close-up:
Here’s what went into the pot:
- Reduced sodium chicken broth
- Chopped onion
- Sliced celery
- Carrot, sliced very thin
- Bay leaf
- Diced tomato, seeded
- Frozen corn
- Navy beans
- Fresh spinach
- Shredded chicken breast, pre-cooked
- Butternut squash
- Parmesan cheese
Heat soup pot and spritz with cooking spray. Add onion, celery and carrots. Cook 4-5 minutes, until slightly tender. Add chicken broth, bay leaf and diced tomato; bring to a simmer. (At this point, I had to wait for the beans to finish cooking, so I probably let broth simmer for 40+ minutes) When veggies are tender, add frozen corn, navy beans, spinach, chicken and squash. Remove bay leaf. Allow to cook for an additional 5 minutes, or until hot. Ladle into bowls and top with parmesan cheese.
To go along with the soup, we defrosted and sliced a homemade seeded roll, topped it with mozzarella cheese and placed under the broiler until brown. It actually got really brown because I forgot about it!
I never got to the chick peas – the hummus can wait until tomorrow. I also have spelt berries soaking overnight, to cook tomorrow for use during the week.
It’s Netflix #2 night – An American Crime with Ellen Page and Catherine Keener, a crime-drama based on a true story. Should be interesting …
Have a great night!
