Another Great Soup

Soups are a great way to add vegetables to your diet.  Making soup at home produces the best flavor while limiting sodium and other preservatives. This recipe comes from my mother-in-law, Anita.  It is simple to make and tastes great.  I bet even kids will like it!  

Hearty Vegilicious Puree

Too many vegetable soups have little or no protein. I developed this recipe with the goal of combining ingredients that would be an excellent source of protein, carbohydrate and fat all in one bowl. The result is a colorful, tasty, full-bodied puree perfect for dinner on a cold winter night. Include a loaf of crusty Italian bread and watch it disappear!

 

Ingredients:

Large Yellow Squash

1/2 Red Pepper

1/3 Sweet Onion

Granny Smith Apple cored

Medium Zucchini

2 Large Carrots

3 Cups Chicken Broth

1 Can Great Northern Beans or Cannelini Beans

Salt and Pepper

Extra Virgin Olive Oil

Plain Greek Yogurt

Minced Fresh Parsley

Directions:

Cut first six ingredients into chunks, place in medium pot with 2 cups chicken broth. Cook gently until carrots are soft. Cool. Puree in batches and return to pot. Drain and rinse beans, adding them to blender with remaining chicken broth and puree. Add pureed beans to pot and stir to combine. Add salt and pepper to taste. Reheat mixture until hot. Ladel into bowls, drizzle with olive oil. Add 2 teaspoons of greek yogurt and chopped parsley. Serves 4.

Raisin Quick Bread

A few weeks ago my dad made this recipe and sent it along to me.  The original recipe, from Midwest Living, called for fresh or dried cranberries.  I didn't have any on hand, so I used raisins.  Any dried fruit would do, so pick your favorite and go for it!   Both the original and my translation were great.  I even tested them on some picky toddlers at this morning's play group and they ate it all up!  That is always a good sign!

Raisin Quick Bread

Ingredients

2 cups all purpose flour

3/4 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup butter or margarine (I used Smart Balance) 

1/4 cup unsweetened applesauce

1 beaten egg

1 tsp finely shredded orange peel

2/3 cup orange juice

3/4 cup raisins

Optional (I did not use this) **1 cup coarsely chopped nuts**

Directions

Preheat oven to 350 degrees

Spray a 9x5x3-inch loaf pan with cooking spray.  

In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda.  Cut in the butter or margarine until the mixture is crumbly.

Add the egg, applesauce, orange peel, and juice to the bowl, stirring until just combined.  Fold in raisins (or dried fruit of your choice).  

Pour mixture into the loaf pan and bake at 350 for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Cool for at least 10 minutes.  This bread is best when eaten the day after baking, but can be stored in the refrigerator for up to 3 days.