Long time, no write! I wish I could say I’m figuring out this whole new work-life balance. I’m not. Well, at least not for the next month. Let’s just say until March 24th, sleep will be minimal and cooking meals will be few and far between.
One strategy that has really been working for us is cooking a big pot of soup at the beginning of the week, then just reheating individual bowls every night for dinner. We’re getting a home cooked meal the whole week and it only takes a few minutes of prep before the craziness of the week ensues.
One recipe that we really love is a mash up of several recipes we’ve combined. We’ve been calling it Salsa Verde Soup. Here’s the recipe!
You Will Need:
1 16 oz. carton chicken broth
1 cup cooked, shredded chicken
1 sweet potato, cubed
2 small cans cannellini beans, rinsed
½ red onion, diced
1 ½ cups salsa verde
a pinch of minced garlic
Optional: dollop of sour cream
In a large pot, sweat the diced onion and sweet potato with a dash of olive oil until slightly browned. Add the pinch of garlic and shredded chicken. Sweat for another two minutes.
(To “sweat” chopped vegetables, simply cook them in oil or other fat over low heat in a pan with a lid in order to soften them and release the moisture inside.)
Add the rest of the ingredients and simmer until the sweet potatoes are soft.
Dish out and enjoy with a dollop of sour cream on top!