You may also notice a bunch of other new additions on our blog here. We updated our Nerdery Page with a new glimpse at our nightstand readings, and we added a new page: The Pantry.
One thing we hate about most cookbooks is that they list their recipes by recipe title, not by ingredients. I mean, how often have we found ourselves wondering what to make for dinner using what ingredients we have in our kitchen. Well, that's why we created this page. If you find yourself wondering what you'll do with the remaining ingredients from one dish, you can use this page to see other dishes that have similar ingredients. The page is still a work in progress, so please keep checking back. Think of it as a renewable resource!
We used up the last of our Better Than Bouillon to make this Chili, but it was worth it. We have enough for lunch all week and maybe a dinner.
Thank God. It's soup season again!
- 2 Cups White Wine
- 2 Tablespoon Olive Oil
- 1 Red Onion (diced)
- 4 Cloves Garlic (minced)
- 5 Cups Better Than Bouillon - Vegetable (made per instructions on the package)
- 4 Tablespoons Fresh Cilantro (chopped)
- 4 Tablespoon Lime Juice
- 3 Teaspoons Cumin
- 1 Teaspoon Onion Powder
- 1 Teaspoon Lemon Pepper
- 1 Teaspoon Oregano (dried)
- 3/4 Teaspoon Louisiana Hot Sauce
- 1/2 Teaspoon Braggs
- 1 Cup Frozen Whole Kernel Corn
- 1 Can Garbanzo Beans (drained and rinsed)
- 1 Can Butter Beans (drained and rinsed)
- 1 Can Cannellini Beans (drained and rinsed)
- 1 Cup Frozen Peas
- 1 Cup Frozen Green Beans Mix
- 3 Stalks Celery (Chopped)
- Vegan Parmesan for Topping
- Bread for Dipping and Eating with your Soup
In a huge soup pot with a lid or Dutch oven, cook Cook Red Onions and garlic in Oil until Onions are tender.
The add remaining ingredients and heat to a boil on a medium heat. Simmer uncovered for 20 minutes.