Basic White Bean Soup, Multi-grain Bread, Black Bean Burgers

Hi everyone! This is what has been cooking at our home this week. Hope everyone is doing well. I am still in pool therapy and going to the chiropractor everyday. I am having more good days than bad. I even made it all the way through church. I was so happy for that blessing. Sunday night was bad, but worth it to be in church. Hope you all enjoy the foodie photos.

This is just a quick white bean soup that goes delicious with homemade bread. Mothers Hubbard's cupboards were still bare so, I finished cleaning out the fridge and made this soup.
















Basic White Bean Soup
1/2 pound white beans soaked over night
1 onion chopped
2 carrots chopped
1 celery chopped
3 garlic cloves chopped
5 cups "no chicken broth" or veggie broth ( we love "no chicken broth)
salt and pepper to taste

Saute veggies in some broth until onions are transparent. Add your broth and beans. Simmer until beans are tender.


I also made some more bread. We are a big bread eating family. We love Dori's 9 grain bread, but I wondered if I could change it around a bit. I am happy to say it turned out awesome. Thanks, Dori for the base recipe!
















Multi grain Bread ( makes a 2 lb loaf)
1 1/4 cup water
2 Tablespoons olive oil
1 cup whole wheat flour (red or white wheat)
1 cup whole wheat bread flour
1/2 cup garbanzo bean flour
1/2 cup spelt flour
1/3 cup of 6, 7, or 9 grain cereal (I use this kind, we like it)
2 teaspoons sea salt
3 Tablespoons Natural sugar (I use Succant)
1 1/2 teaspoons millet
3 teaspoons flax seed meal
1 Tablespoon of yeast
Add all the ingredients to your bread machine according to the manufactures directions. ( I use the dough cycle and finish baking in the oven, if you are going to use only your bread machine make sure you cook on the whole wheat cycle) Once the dough cycle ends, take out the bread knead a couple times and place in your greased bread pan, cover, and let rise until double. Bake at 375 degrees for 35 to 40 minutes.

Kate over at Vegan ventures made some awesome black bean burgers. Thank you, Kate! I changed them a bit and they turned out really good. They make quite a big patty and they are only 3 points on Weight Watchers. I made these a week or so ago, but froze them for quick meals.

Here is my version of Kate's New and Improved Black Bean Burgers.


Black Bean Burger
1/4 cup grated onion
1/4 cup finely chopped bell pepper ( I used red)
5 garlic cloves finely chopped
1/2 teaspoon of red pepper flakes, cumin, and chili powder ( I used New Mexico Mild)
1 teaspoon dried oregano and dried basil
1 3/4 cups of cooked black beans
2 Tablespoons of "no chicken broth"
1/2 cup toasted wheat germ
2 Tablespoons of flax seed meal

Mix all the ingredients in your food processor being careful not to over process so you have some whole beans. Form them into 8 patties. I used a half cup measure and they came out perfect. Cook and enjoy. 1 Pattie = 3 points on Weight Watchers

We pan fried ours and served them with some
steamed broccoli, avocado and tomato salsa, and a quick macaroni salad. The macaroni salad included 4 different kinds of pasta, grape tomatoes, shredded carrots, and a quick dressing made of equal parts: agave nectar, mirin, Dijon mustard, garlic, salt, and pepper. :o)