I’ve had this bunch of celery and a massive bag of baby carrots laying around in my fridge. Those are two veggies I can’t eat raw (unless accompanied by some sort of tasty sour cream-based dip, that is), so instead of letting them go to waste I decided to cook ’em in a soup. Because “soup” is code for “throw everything in your fridge into a pot, add water, and see what happens.”
Directions: Let’s start with turkey bacon. Get some good turkey bacon, fry it up in a big pot (with a little oil, if yours sticks). While that’s frying, grab about 2 cups of carrots, 2 cups of celery, and onion. Chop them up. Remove bacon from pot. Put veggies in pot with some garlic and cook for 10 minutes or so. Then add 4-6 cups of water with 2 bouillon cubes. Add a few shakes of cayenne pepper, lots of garlic salt, Bring to a boil for a few minutes, then simmer for about 30 minutes. Then add 3 cans of beans (I used cannellini, white kidney, and garbanzo) and let simmer for another 20 minutes or so. I put about 1/3 in a blender, and added a few tablespoons of flour, to thicken it up a bit. Happy ending: top with cut-up turkey bacon, and serve with a side of butter bread. Anthony and I thought it was pretty good. The end.
In other news, looks like the DC population now exceeds that of Vermont and Wyoming, with 632,323 residents. I wouldn’t have guessed so many people lived here based on my lonely morning run.
The National Cathedral looks spooky today, right? I felt like I was at Hogwarts.
One of the few plusses about running in the dark mornings are that you get to peek at people’s Christmas lights.
I hate to bring bad news on a Friday, but looks like the strong winds overnight were too much for Betty to handle. She’s been around for 30+ years, though, so I’m more than convinced she can make it through the tumble.
Annndddd…. it’s FRIDAY! Have a good weekend!
- What’s your favorite soup?
- Do you ride a bike?
- What was your run/workout like today?