Howdy folks! It’s been a very busy week here with school starting, but I’ve still had some time to play in the test kitchen as well as draft another great (in my humble opinion) fantasy football team.
If you liked my Chicken, Greens, and Beans Soup, you’ll probably really like this one too. I really needed to clean out my fridge, so I just used what was hanging around. To be honest, that’s one of the best ways to make a great soup. Leftovers can become something awesome. Without further ado, here’s Shrimp Veggie Bean Soup for your enjoyment.
Cast of Characters
16 oz. peeled, deveined raw shrimp
3 cups baby spinach
8 oz. diced mushrooms
3 slices pre-cooked bacon
1 head of broccoli, chopped
3 green onions, diced
3 cloves of garlic, minced
4 cups of vegetable broth
16 oz. canned diced tomatoes
16 oz. can of navy beans
16 oz. can of great northern beans
Begin by heating 1-2tbsp. olive oil in a dutch oven over medium-high heat and sautéing the mushrooms and garlic. When the mushrooms have given up some juices, add the green onion, bacon, and broccoli. Sautee everything over medium-high heat until the vegetables are just tender.
Add the vegetable broth, beans, and diced tomatoes and allow the soup to come to a boil. Reduce the heat to medium and simmer 10-15 minutes. Add the spinach one cup at a time, allowing each addition to wilt slightly before adding the next. Allow the soup to simmer for 2-3 minutes and then finally add the shrimp. Once the shrimp turn opaque (2-3 minutes) the soup is done! Serve alongside warm bread or parmesan crackers (for you carb watchers).
The recipe makes nine 1 cup serving with each one containing 133 calories, 2 grams of fat, 13 grams of carbohydrates, and 17 grams of protein. Mangia, mangia!
It’s been a very soup-y week. Between the chicken soup, shrimp soup, and a batch of turkey chili, I’ve been eating comfort food for nearly every meal (not that I’m complaining). It’s really helped to have those dishes frozen and ready to go anytime.
It’s going to sound weird, but I really like to have the chicken soup for breakfast. I really can’t pass up a day-starting meal with so much protein. It energizes me and allows me to work more effectively and efficiently. Sometimes, I stop at a café near my work for a bottle of water in the morning and it can be really hard to ignore all of their delicious looking pastries. It’s less hard when I know I have something that’s tastier to look forward to enjoying.
So other than being a soup-making machine this week, I’ve spent most of my time getting a feel for my classes. Monday night however, we finally got to have our fantasy football draft and I think it went really well. Judge for yourself:
QB: Donovan McNabb, Philadelphia
WR: Marques Colston, New Orleans
WR: Calvin Johnson, Detroit
WR: Hines Ward, Pittsburgh (I know, a total homer pick.)
RB: Steven Jackson, St. Louis
RB: Maurice Jones-Drew, Jacksonville
TE: Chris Cooley, Washington
K: Nate Kaeding, San Diego
On the bench:
QB: Jeff Garcia, Tampa Bay
WR: Patrick Crayton, Dallas
RB: Selvin Young, Denver
TE: Alge Crumpler, Tennessee
K: Phil Dawson, Cleveland (EW. Cleveland.)
I was much more vigilant about watching bye weeks this time around. I won’t have such a huge hole in this league’s team during one week. It looks like it’s going to be a really competitive one this year—everyone seemed really pumped up during the draft. The season opens next Thursday, so it’s about time to get excited!
Alright, well I’m off to watch some preseason football and maybe catch a bit of Sen. Obama’s speech at the DNC later (if our antennae can pick up the local station carrying it). I took tomorrow off, so I’m getting my holiday started early. I hope everyone has a wonderful Labor Day weekend! I look forward to sharing any delicious creations or fun stories that come out of mine.
Ciao for now, friends!