7 Can Soup

Today it is snowing. The first big snow of the season! We are expected to get 3-5 inches by the afternoon!  What goes best with cold, snowy days? 

So I thought I'd share with you my 7 can Soup.  I think i got the original recipe from my grad school roommate and best friend, LeAnn but I think its adapted over the years. To be honest, I'm just not sure.  

Its called 7 can soup because it involves 7 cans.  If you are an all natural, no processed foods person, this is not recipe for you or you can definitely substitute.

1 Can of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
1 can of mixed veggies
1 can of diced tomatoes 
2 cans of chunky soup
Broth (chicken or veggie)
1 onion, chopped
2 cloves of garlic
Cheddar Cheese

Drain and rinse the beans.  You can use the juice it comes in but I am pretty sure its high in not awesome things so I usually rinse the beans and substitute later for any lost liquids.

Add all cans to a crock pot or stock pot.  A crock pot will take longer but you can set it and forget it. A stock pot will cut the time significantly but you'll want to stir it occasionally.

Chop up the onion into either large or small chunks.  Slice up the garlic and add both to the soup.

Add some chicken or vegetable stock/broth to the soup. I typically add 1-2 cups but you can add as much or as little as you prefer.  I also use low sodium when possible but its really up to your preferences.

I typically set my crock pot to 3-4 hours on low.  

 

 When the soup is done, grate up some cheddar cheese.  Add cheese and a handful of corn ships to a served up bowl of soup.  

Enjoy! Its a great recipe for a group of people or can be frozen and saved for a rainy/cold day!

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I hope you had a great Thanksgiving!

Happy Holidays

Thanksgiving Sweet Potato Bake

A few years ago one of my British interns gave me this recipe.  I have since ruined blessed many people with this yummy side dish.   I lovingly refer to it as Sweet Potato Crack.  The 3 layer combination makes for a yummy in my tummy explosion.  I never think to take pictures when i am making it so this year I made sure I was prepared.

This year, we are spending our Thanksgiving with some friends of ours. They wanted to make the sides and asked us to make the turkey. This meant that I wasn't going to be able to make my Sweet Potato Bake so instead I made it the day before for my roommate and I to gorge on for days to come. We even had it for Thanksgiving day breakfast. 

I am not kidding this stuff is amazing. The main reason I am posting it is because people keep asking for the recipe.   Are you ready, cause here we go.  

3 large sweet potatoes

• 1 cup of sugar
• 1 stick of butter at room temperature
• 1 tsp of vanilla extract
• 2 eggs
• **Crumb topping**
• 1/3 cup of flour
• 1/3 cup softened butter
• 1/2 cup of oatmeal
• 1 cup of brown sugar
• 2 tablespoons of cinnamon
• 2 cups of marshmallows

Boil potatoes until they are soft in the center. You can cut them in halves or quarters to make them cook faster but cooking them whole is fine too. 



When fully cooked, strain and let them cool off. Once they are cooled off, peel them and use a large bowl with a mixer. (if u don't have an electric mixer use a hand mixer).



Add the butter, sugar, & vanilla. 



Add the eggs one at a time. The potatoes are hot and u don't want the eggs to scramble on you. 

Add a teaspoon of cinnamon or more (I love cinnamon) 



And mix it well til the consistency is thick w texture. Its ok if its lumpy.



Transfer potatoes to a greased baking dish and smooth it out.

Now its time for LAYER #2, the Crumb Topping!!!!



In a mixer, place the flour, brown sugar, cinnamon, oatmeal and mix together with a spoon or spatula. 



Then add the softened butter.  The original recipe called for chopped pecans. if you want to add those, then add them now.



Mix well until it looks like small peas. This should be crumbly and feel sandy like.



Place crumb topping over potatoes and bake at 350 for 30 mins.



Remove from the oven and add the marshmallows on top and bake again for 10 more minutes or until marshmallows are slightly browned.

I hope you enjoy! Have a HAPPY THANKSGIVING!