When it comes to dinner for my family, the faster and easier the better. The trick is finding dishes that everyone will like. I live with some pretty picky people and they all like and dislike different things which makes things challenging (and frustrating at times). I’m not quite sure how we ended up this way because when my boys were little they ate pretty much everything good. Somehow along the way they decided they don’t like certain things anymore that they used to love. Hopefully it’s just a phase. My husband has been picky ever since I met him so that’s no big surprise. Now that I’m attempting to provide healthier food it’s even more challenging. You see, they all like pizza and hot dogs and french fries, but eating that way all the time isn’t exactly ideal.

Tonight, I decided to throw together a soup inspired by the ease of Sam the Cooking Guy’s tortilla soup. With plenty of ingredients in the cupboard I started throwing things together and it turned out better than I expected. Here’s the “recipe”. The ingredients are listed in the order I dumped them into the pot. The only thing I wish I had, but did not, was corn. Oh well. Next time. Oh, and maybe some green chiles. Shredded rotisserie chicken would work, too. Ok, the possibilities may very well be endless.

2 14.5oz cans Swanson chicken broth – 33% less sodium

about 1tsp minced, dehydrated onion

1 14.5oz can organic black beans, drained and rinsed

1 28oz can whole peeled tomatoes with juice, crushed by hand (because I didn’t feel like washing the blender)

5 cloves of garlic, pressed

taco seasoning, chicken and tomato bouillon to taste (didn’t measure)

about 2tsp Mexican oregano, crushed (different from regular oregano, found in the Latino section)

about 3/4c Barilla Plus penne pasta, dry (added after the rest came to a boil and simmered for 12 minutes)

The entire pot of soup only had 725 calories, 3 grams of fat, 46 grams of protein, and 36 grams of fiber. Serves 4-8 depending on whether the soup is the main dish or a side.

I topped the soup with some shredded cheese and served it with salad and corn bread. I’m thinking it would’ve been really good with some freshly squeezed lime juice like Sam suggests for his Black Bean Soup (also easy and delicious).

Advertisements