I’m so grateful that my kids love beans as much as they do. And this 13 Bean Soup Recipe gives me an opportunity to provide them with a healthy and delicious soup that is not only full of nutrients, protein, and fiber, but it’s just 5 Smart Points per serving – which is great for me! It’s also a really filling soup, so perfect for when you really need to satisfy your hunger without going through all your Points. This 13 Bean Soup is also incredibly easy to prepare. You can really use any dry bean mix that you like. I’m personally a fan of Bob’s Red Mill bean soup mix, so that’s what I use. It also freezes and reheats really nicely, so if you have any leftovers, it’s great for lunches or when you need a meal in a pinch.
With the chilly weather finally in full force here in SoCal (and by chilly, I mean 60 degrees), I’ve been ALL about the soups. I find that they are a great way to use up extra veggies before they go bad. So last week, when I found a head of cauliflower in my vegetable drawer that i had forgotten to roast as a side dish one evening, I decided to use it in a quick, easy, and very light Cauliflower Soup Recipe. There are many ways to make cauliflower soup….but this is one of the easiest and fastest. If you want to add an extra flavor boost, try roasting the cauliflower and garlic before adding to the pot! Sooooo good. At just 4 Smart Points, this simple soup makes a great side dish for a chilly day.
This roasted asparagus is simple and delicious. It’s a great side dish to add to your meal, since it adds color, texture and nutrition . Since, it’s roasted, this asparagus is easy to stick in the oven and have it done in time for the rest of your meal, with a minimum of fuss and effort. I always try to find the tiniest asparagus spears I can, since those are the most tender (and the only ones I like). It also helps if you break off the tough ends of the stalks. Just bend the stalk and it will break in the right spot so you can discard the hard end. You don’t have to, but those tough ends aren’t very good to eat. The balsamic reduction the asparagus is cooked with adds a rich and delicious flavor to it. You can also roast the asparagus (or grill it) and then serve it with the reduction drizzled over the top – it’s great both ways.
Fall is officially in full swing, and like everyone else, I’m on a pumpkin craze. There are SO many amazing pumpkin flavored goodies and treats available right now, it’s insane! In addition to trying out some tasty looking products I find at the store, I’ve also been in the kitchen whipping up some homemade, healthy pumpkin recipes too. Though it’s been over 100 degrees here this week (boo for California in the fall!), I’ve been working on a Pumpkin Cornbread Recipe that I hope you love as much as I do! Moist, delicious, slightly sweet cornbread that bakes up light and tender boasting a traditional corn flavor, but with a hint of pumpkin and spice. Goes AMAZINGLY well with chili or soup, and if you want to spend the extra points, is best when topped with hot butter. So get on the pumpkin craze bandwagon and give my Pumpkin Cornbread recipe a try this fall. Each serving is just 4 Points Plus!