I decided to make chicken stock too late for it to be ready to make
soup by 5PM. I gave it the old college try, but I prefer the deeper
flavor of a long simmered stock so I resorted to the box (Kirkland)
and let my stock continue overnight. The soup was simple enough to
make and could be even quicker if you use a can of beans instead of
dry.

Beans and Power Greens Soup by me
For 2

1/2 bag mixed beans, soaked (or a can of beans, rinsed and drained)
1 box chicken stock or one quart homemade
1/2 can diced tomatoes or 2 fresh plum tomatoes, diced
1/2 tsp garlic powder or 2 cloves fresh garlic chopped
pepper to taste

1 bag Power Greens (baby kale, baby chard and baby spinach)


Simmer first 5 ingredients until beans are soft - about 2 hours.

Add Power Greens and simmer until tender - 5-10 minutes.

Plate and garnish with grated cheese. I used a blend of parmesan and
romano.

The power greens came from Trader Joe's.
http://www.traderjoes.com/images/fea...the-greens.png

Served with Grandma's Cornbread.

Pictures will be in ABF and boo hoo to the only one who objects.

Breakfast this morning was a toasted slice of cornbread with butter
and (real) maple syrup + 1 egg over easy.

--

sf