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!