Hearty White Bean Soup

Last week Ron and I went to Lake Barkley State Park in Kentucky.  We had lunch at their lodge, and everything was delicious.  One of the soups was a white bean soup.  Yesterday I tried to recreate it - with excellent results.

Hearty White Bean Soup

3 medium carrots, diced
2 celery stalks, diced
1 large onion, diced
3 Tablespoons extra virgin olive oil
salt/pepper to taste
fresh herbs (basic, parsley rosemary), chopped finely
3-4 quarts chicken stock
1 lb. dried beans (I like navy beans, but any white bean can be used.  You can also substitute canned beans)
optional: leftover ham (cubed)

Follow package directions to rinse and soak beans overnight.

In large soup pan, heat EVOO.  Add the carrots, celery and onion.  Saute until onions are translucent.  Add the chicken stock, salt/pepper, herbs, beans and ham (if desired).  Bring to a simmer and cook until the beans are tender, approximately one hour.

If the soup is too thick, you can add more chicken stock.  This recipe makes a lot.  We eat some of it at the time.  Then I put the rest in 1-quart containers and freeze for quick meals later.

I served this with a grilled cheese sandwich - and it was delicious!

Easy Carrot Salad

Since February is Heart Month, I had to prepare a healthy dish to take to a club potluck luncheon.  Here's what I ended up making:

EASY CARROT SALAD

1 pkg. lemon jello
1 20-oz can crushed pineapple, drained (reserve liquid)
3 large carrots, shredded

Make the jello according to package directions using the liquid from the can of pineapple for part of the liquid.  Place in the refrigerator until set.  Mix in the pineapple and carrots.  Return to the refrigerator for at least 4 hours or overnight until firmly set.

Shredding the carrots is the hardest part of this recipe - but I used my food processor and it was done in seconds.  Quick and easy - and delicious!  And doesn't it look bright and colorful in my pretty chicken dish?