Tag Archives: Corn Bread

3-Bean Soup Paired With Homemade Corn Bread

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When you come home at night & need to come up with something quick to prepare that is not too heavy but still filling & tasty – this 3-bean soup paired with this so moist corn bread is the perfect meal to a cold & snowy night. This is a very healthy soup recipe packed with protein & greens. This is also a perfect meal for my girls when they’re having bad coughs & colds or flu.

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3 – Bean Soup with Homemade Corn Bread

(prep & cook time: approx 20-30 mins)

3 tbsp grapeseed oil (or Canola oil)

4 cloves garlic, chopped

1 large yellow onion, chopped

1 small package white mushrooms, sliced thinly

1 lb. lean ground chicken (can be substituted with lean ground turkey)

1 ½ tbsp good Thai fish sauce

freshly ground black pepper

1 can Rotel Original

1 can Bush’s Navy Bean, drained

1 can Bush’s Blackeye Peas,drained

1 can Bush’s Red Bean,drained

1 box 32 oz reduced sodium  Swanson chicken broth

1/3 c fresh chopped cilantro

1 bag fresh organic baby spinach

French’s Fried Onions (for toppings)

Serving size: 6- 8

3BeanSoup

 

 

 

 

 

 

 

 

 

 

 

Directions:

  1. Heat skillet & add grapeseed oil. Saute chopped garlic until golden brown.
  2. Stir in the chopped onions until caramelized.
  3. Add next the ground chicken & cook it until brown, stirring occasionally – about  10 mins. Cover.
  4. Mix chicken mixture with fish sauce & ground black pepper. Stir for 2 more mins.
  5. Add sliced mushrooms & stir for a minute. Cover.
  6. Add Rotel & stir for a minute.Cover.
  7. Add all 3 drained beans & stir for a minute.
  8. Pour the chicken broth & mix. Cover & simmer for additional 5 mins.
  9. Turn off heat – add chopped cilantro & spinach. Cover for 2 mins.
  10. Stir well the soup before serving to bowls.
  11. Top with French’s fried onions. Serve with freshly-baked corn bread.

        

Homemade Corn Bread

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1 large egg

1 box 425 g Krusteaz Natural Honey Cornbread

2/3 c  Carnation low fat 2% evaporated milk

1/2 c  Daisy sour cream

1/3 c  Agave Nectar (can be substituted with honey)

1/4 c  Canola oil

 

 

Directions:

  1. Pre-heat oven to 395 deg.F
  2. Grease iron skillet with Canola cooking spray
  3. Mix all ingredients in a mixing bowl. Stir until fully mixed. Pour mixture to the skillet.
  4. Bake for 25 mins. or until top is light golden brown.
  5. Let it cool for 10 mins. before serving.

 

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