Day 24 - Blustery and Overcast Saturday

Breakfast - Kris and I had soft-boiled eggs and Jake had oatmeal bars with milk.

For lunch I'm making 6 bean soup and bread.  I have 6 beans on hand, use more or less, what ever you have in your pantry.  This is a very flexible recipe.  Or use a mix from Bob's Red Mill.

6-Bean Soup
Soak 1/2 cup each of dried kidney, pinto, and black beans.
Pour 1/4 cup each of split pea, black eyed peas, and lentils into a bowl and set aside.

Red kidney, black and pinto beans preparing to soak for an hour before pressure cooking.

Pressure cook or just cook the large beans until starting to soften, about 30 minutes in a pressure cooker.  Pour off the water, add soup stock (I had chicken from last weekend), add in the dried smaller beans and gently simmer.

Mince onion, garlic, bell pepper, carrots and saute in butter or oil.  Add to simmering beans.  Add some chopped meat - chicken, pork, sausage etc. 

I had left over chicken breast.  Add a tablespoon or so of tomato sauce or paste to balance out the flavor along with a shot of hot sauce, salt, pepper, and Old Bay seasoning.  I added a bit of fresh parsley.  The soup was thick and flavorful.

The boys had there soup with fresh bread and jam.

Dinner - a french-style meal of roasted potatoes, romaine, over easy eggs, and a bit of left over hummus.

The boys had left-over pizza and strawberry smoothie

Until tomorrow!  
Astrid