You guys, I had the worst Friday. The worst! Thanks to the wine-centric posts, my company’s Internet server gave my blog the big red hand:
Yep. Blocked. I can’t even get in through the admin page. It’s blocked. This is worse than when they blocked Pinterest….
And I can say all this because NO ONE I work with can read it. Sigh…
I have soup for you today. It kind of matches my mood – good, but not great. It’s better than what you can get out of a can. Not a ringing endorsement, I know, but it’s all I have for you today.
White bean-Rajas soup
From Cooking Light
2 small poblano chilies or 2 large Anaheim chilies
1 small white onion
1 small red bell pepper
2 garlic cloves
1 14oz can fat-free, less-sodium chicken broth
1 15oz can navy beans
1 Tbsp ground cumin
¼ cup shredded Monterey Jack cheese
Seed and chop chilies. Chop onion and red bell pepper. Mince garlic. Heat a large pot coated with cooking spray over medium-high heat. Add onion, chile, red bell pepper, and garlic; sauté 5 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Meanwhile, rinse and drain the beans, and juice the lime to get 2 tablespoons of juice. Remove pot from heat. Add the beans, juice, and cumin. Cover and let stand 1 minute. Ladle into bowls, and top each serving with about 2 tablespoons cheese.