Winter - Brown Bag Lunches

[rocknrollgirl]

I will post one or two right now. If you need more, I will post up a few more!


White Bean and Potato Soup
1/2 cup of celery sliced
2 medium carrots sliced
1 clove of garlic chopped
2 teaspoons of butter of margerine melted, or oil if you prefer
4 cups of chicken broth
1 can of small white beans
3 medium Yukon Gold potatoes peeled and diced
2 tablespoons of dill fresh or dried
1/4 cup of lowfat sour cream or plain yogurt
1 tablespoon of flour

Cook and stir the celery, carrots and garlic in the butter or oil for about 4-5 mins until tender. Carefully stir in the broth, potatoes and dill. heat to boiling, reduce heat and simmer covered for 20-25 mins or until the potatoes are tender. With the back of a spoon, mash about half of the potatoes in the broth. Add the drained beans.

Stir together sour cream and flour in a small bowl. Stir in to the soup. Cook until thick and bubbly.

I usually add a bit more broth to make a little extra. This one is delicious!!!!


Ribolitta

2 cups of white beans rinsed and drained
1/8 cup of olive oil
1 tablespoon of chopped garlic
1 large sweet onion chopped
2 carrots peeled and sliced
1 large Yukon Gold potato diced
2 ribs of celery sliced
Several cups of chopped curly leaf cabbage. You can use regular cabbage or kale, but I prefer the curly leaf cabbage.
1 cup of canned tomatoes chopped
4-6 cups of chicken stock

Mash one cup of beans in a small bowl and set aside
Gently cook the garlic, onion,carrots, celery and cabbage in the oil for about 10 mins, stirring often. Add in the whole beans, mashed beans, broth, tomatoes. Simmer for about 45 mins. Serve with grated parmesan cheese.


Both of these soups are really easy to make and hard to screw up. They freeze beautifully and are so full of good veg and broth. I eat them for lunch with an apple and I am good for the whole afternoon. And I have a huge appetitie!

It is important to use the Yukons if you can get them. They release starch and thicken the soup

Let me know how you make out, and if you need more. You can pm me if you need anything specific, otherwise I will check back on this thread.

[surgtech1956]

Rocknrollgirl, thank you so much, they both sound yummy, I'm making soup Sunday, just need to figure our which one.

[rocknrollgirl]

You are very welcome. Enjoy.

[Xrayted]

yeah, the homemade soup is the way to go for me, especially in the winter. I freeze it in small bowls and then take some fresh french or sourdough bread slices along and some type of fruit. So much cheaper and healthier than the frozen dinners. You can crock pot something and freeze it too. Then you don't have to feel like you are spending your day around the stove. If you work with others that make soup too, you can do an exchange. That way you aren't stuck eating the same soup for a whole week.

[ClockworkOrange]

I will post one or two right now. If you need more, I will post up a few more!


White Bean and Potato Soup
1/2 cup of celery sliced
2 medium carrots sliced
1 clove of garlic chopped
2 teaspoons of butter of margerine melted, or oil if you prefer
4 cups of chicken broth
1 can of small white beans
3 medium Yukon Gold potatoes peeled and diced
2 tablespoons of dill fresh or dried
1/4 cup of lowfat sour cream or plain yogurt
1 tablespoon of flour

Cook and stir the celery, carrots and garlic in the butter or oil for about 4-5 mins until tender. Carefully stir in the broth, potatoes and dill. heat to boiling, reduce heat and simmer covered for 20-25 mins or until the potatoes are tender. With the back of a spoon, mash about half of the potatoes in the broth. Add the drained beans.

Stir together sour cream and flour in a small bowl. Stir in to the soup. Cook until thick and bubbly.

I usually add a bit more broth to make a little extra. This one is delicious!!!!

Hi rocknrollgirl

Firstly, can you pop a couple of Yukon potatoes in the post please, secondly and I am going to whisper this, 'cos it probably sounds really dumb ..........but how do I make the chicken broth............ssshhhhhh!

Cheers in advance

Clock

[Pedal Wench]

I made the other one -- the kale, bean and potato one. Just by itself, it was major yummy for lunch today. For dinner, I simmered it with a few Trader Joe's frozen turkey meatballs. Oh my -- that was about as yummy as you could ask for. They added a bit of salt to it, but I don't tend to add salt to anything -- you all might like it.

[Pedal Wench]

Just wanted to report that I just made the Ribolitta again, added the turkey meatballs again, and it was just as yummy as it was last year! It's a miserable cold/wet day outside, and that soup was perfect for lunch!

[Aquila]

My very lazy lunch. I get a pita, cut it in half, stick a couple of slices of really yummy cheese inside, and then nuke each half for 25 seconds when I'm ready to eat at work. It's like all the comfortness of grilled cheese without the mess potential or difficulty. Then I also take a piece of fruit or yogurt.

[hoffsquared]

White Bean and Potato Soup
1/2 cup of celery sliced
2 medium carrots sliced
1 clove of garlic chopped
2 teaspoons of butter of margerine melted, or oil if you prefer
4 cups of chicken broth
1 can of small white beans
3 medium Yukon Gold potatoes peeled and diced
2 tablespoons of dill fresh or dried
1/4 cup of lowfat sour cream or plain yogurt
1 tablespoon of flour

Cook and stir the celery, carrots and garlic in the butter or oil for about 4-5 mins until tender. Carefully stir in the broth, potatoes and dill. heat to boiling, reduce heat and simmer covered for 20-25 mins or until the potatoes are tender. With the back of a spoon, mash about half of the potatoes in the broth. Add the drained beans.

Stir together sour cream and flour in a small bowl. Stir in to the soup. Cook until thick and bubbly.

I usually add a bit more broth to make a little extra. This one is delicious!!!!

I made this last night. Very good! Interesting that I use very, very recipes that use dill. But it made the soup! Thanks.

[Triskeliongirl]

Its not that hard to have left overs. Just double the amount you make for dinner, and voila, you have leftovers.