I meant to say, a lot, a lot, a lot… yep that’s a lot.
I’m always buying it in the can by the case. No, really we do.
Sunday lunch at our house is quick and simple. After a morning of worship and praise with our church family, the kids want lunch in a hurry. So what’s quicker than a can of heated up soup and a toasted cheese sandwich? How about homemade soup?
Less sodium, much healthier and much more affordable when you literately go through it in the gallons!
A good friend shared some tomatoes from her garden that she had bagged and froze. She just had too many tomatoes and I had too little. Isn’t it great how God puts us together and we help each other out?
I’d gotten this tomato recipe from the South Beach Diet.
I’ve put on a few pounds from the past few years of sitting behind a desk and too many chocolate chip cookies.
So, I pulled out my recipe book again.
I’ve tweaked the recipe a little so it’s more of a Tomato Ham and Bean Soup.
Shh… don’t tell the kids there are beans in it!
I make it in a big batch, but it pretty much goes like this:
1 onion chopped and sauted
1 thick ham steak cooked and diced
1 container of chicken broth (I think they are 32 oz)
1 can of mushrooms
1 bag of chic peas cooked
a dozen tomatoes, peeled and diced.
Cook in large stew pot. Bring to a boil and simmer 8-10 minutes
add garlic and parsley to taste
Use a food processor puree.
I usually have to divide it in four and puree a little at a time.
Then I pour it into freezer bags. I freeze until ready to use. 🙂
Sunday’s meal is ready to go.
What do your Sunday meals usually consist of?