Thursday, November 4, 2010

The Perfect Fall Meal

Okay, I am in denial that it's 90 degrees out here in Los Angeles and I'm determined to continue cooking my favorite fall foods such as soup. Who cares if I get overheated?

Tonight's meal: Cornbread (thanks to the Alice Waters cookbook In the Green Kitchen - a very simple and healthy collection of recipes from a woman I greatly admire) and Garbanzo Bean Soup (thanks to my brain - sorry, no link there.)

The cornbread came out great! I added some fresh corn to the recipe and the kids loved drizzling honey over it. 

We usually puree our homemade soups because that way Mr. P. can't strategically pick out anything that resembles a vegetable. I personally prefer eating non-pureed soups because I like the texture, but, I'd guess I'd rather my kid get a vitamin in their system every once in a while. 

Here's the recipe for the soup:

4 cups vegetable broth
2 cans garbanzo beans
2 sweet potatoes, peeled and cut into small pieces
1 onion chopped
1 bay leaf
 1/2 tsp oregano
1/2 tsp thyme
salt and pepper to taste

Place broth, chopped onion, bay leaf, oregano and thyme in pot. Bring to boil. Add garbanzo beans and sweet potatoes. Simmer for 40 minutes. Pierce a sweet potato to see if it's cooked. If so, blend and eat! Shredded Parmesan is a great addition to this soup as well!


  1. Simone Schneider Barton-GrimleyNovember 8, 2010 at 9:32 PM

    I thought I left a comment, but I don't see it! I must have that cornbread recipe! It looks amazing! I love fresh corn in my cornbread too.
    It looks so yummy in the Staub pot. I never use mine…I have all this cookware from my years at Sur La Table just sitting collecting dust. You inspire me!

  2. It was SO yummy! The Alice Waters cookbook is great for learning about various cooking methods more so than the actual recipes (which are also good, but simple), but the cornbread was by far the winner in my book.


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