Lunch. The daily conundrum. I really enjoy eating leftovers from the previous night’s dinner for lunch. But if there aren’t any leftovers, I suddenly have a dilemma on my hands.
Many people’s answer is salad, but I don’t love eating salad as a main dish. I have really sensitive teeth, so lots of raw, crunchy vegetables isn’t super enjoyable for me. I don’t want to spend forever prepping my meal, either. But I do like to have some good veggies and nutrition at my midday meal so I can get through the afternoon without the crash and burn (not to mention migraine!) I’ll get if I eat pop tarts and fries for lunch!
So I created this soup. It’s lunchtime perfection! It’s fast, easy, delicious, nutritious, and satisfying. Sprinkle on some Parmesan, add a piece of fruit, maybe a sandwich and some dark chocolate and I’m set ’til dinner! About once a month, I really do whip up a pot of this stuff and eat it every day for lunch til it’s gone. If I’m feeling generous, I’ll make this recipe for dinner so my family can enjoy some before I hog all the leftovers. But only sometimes. Mostly, I want it all for myself!
“Soup for Lunch” Soup
- 8 oz. bacon, thinly sliced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 C white cooking wine
- 1 14-oz. bag coleslaw mix
- 2 small zucchini, diced
- 1 tsp. each: basil, thyme, and sage
- 1 15-oz. can tomato sauce
- 1 15-oz. can crushed tomatoes (pulse in blender a few times if you like it really smooth)
- 1 C water
- 3 C beef broth or stock
- 1 15-oz. can cut green beans
- 1 15-oz. can kidney beans, drained and rinsed
- 1/2 C cream (optional, but highly recommended!)
- Parmesan cheese
In a large pot over medium heat, brown the bacon for 5 minutes. Add the onion and garlic and sauté 3 minutes more. Add the bag of coleslaw mix, basil, thyme, and sage, and sauté until the bacon is cooked completely. Pour in the cooking wine and deglaze the pan (this just picks up all the little bits of caramelized meat and infuses them into the liquid for great flavor!)
Pour the water, broth, tomato sauce and crushed tomatoes into the pot, and bring to a boil over high heat. Reduce the heat to medium-low, add the green beans, kidney beans, and zucchini and simmer 10 minutes, or until the zucchini is cooked to your liking. Remove the soup from the heat and stir in the cream.
Serve hot with grated Parmesan cheese on top. Store leftovers in the fridge and reheat on the stove or in the microwave for a fabulous lunch every day!
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