Soups

Zuchinni Cashew Soup

21

This soup is really healthy and easy!! Even my sister who hates soup said she would eat this again!! You can make it vegetarian by substituting vegetable stock.

4
1 tablespoon olive oil
3 medium zucchini, cut in chunks
1 teaspoon garlic salt
Pepper to taste
2 ounces cashews
1 teaspoon garlic powder
1 teaspoon onion powder
Toss zucchini with garlic salt, pepper, and olive oil. Roast zucchini in a 450 degree oven for 10 minutes. Pull out and let cool slightly. Meanwhile, in a blender put cashews and 1-2 tablespoons water. Blend until you have a smooth paste. Add in zucchini and 3 cups of stock and blend until smooth. Pour into a saucepan on medium heat. Stir in pepper, garlic and onion powder and let simmer for 5-10 minutes. Serve with croutons for a nice crunch.
Nutritions

Calories
161

Sodium
639mg
26% DV

Fat
8g
13% DV

Protein
4g
9% DV

Carbs
17g
5% DV

Fiber
2g
9% DV

Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
1/2 lb. bacon
1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
2 t dry mustard
2 c chicken broth
kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV