Happy Sunday! Two posts in one day! I think this is a new record! After attending church and learning about forgiveness today, I decided to do some cooking for the week. Featured in the previous post are Gluten Free Protien-Oatmeal Bars! These bars are a perfect wholesome snack that will certainly tide your hunger with the powerful combo of whole grains and protein!
Since starting Financial Peace University, we’ve been on a budget, and I’ve found it easy to make our weekly meal plan based off of what we have on stock and what is reasonably priced at the store. We also take into consideration who will be home in the evenings for dinner. If we’re both out of the house until 9pm, I always plan to make a dinner that will give us leftovers on the previous night!
- Sunday: Roasted Tomato & Black Bean Soup with Brown Rice and Avacado
- Monday: DIY
- Tuesday: Hawiian Ginger-Chicken Stew
- Wednesday: DIY
- Thursday: Baked Ocean Perch, Brown Rice & Vegetables
- Friday: Out of Town
- Saturday: Out of Town
Anyways, onto the star soup of tonight: Roasted Tomato and Black Bean Soup.
I found a wonderful recipe online, but since tomatoes aren’t in season right now, I thought I’d take a few shortcuts to make this delicious soup!
- 2 cans Fire Roasted Tomatoes
- 2 cans Black Beans (drained and rinsed)
- 5 cups chicken or vegetable stock
- 3 cloves garlic, minced
- 1 TBSP olive oil
- 1 tsp. chili powder
- 1 avocado
Saute the garlic in the olive oil until garlic is soft. Add beans, tomatoes, broth and chili powder. Simmer for 40 minutes or until desired thickness is achieved. Slice avocado and serve on top of soup.
You can also add cheese or sour cream on top of the soup, and feel free to add other spices such as cumin or hot sauce!