I love glorious cool days filled with outside projects. The air is exhilarating and the exercise invigorating. What can make me cranky on a day like this is to have to stop and cook. Surely you’ve also noticed the appetites that accompany such work projects.
Here is one of my answers to the problem — I do not stop to cook. I have a large pot of something ready to warm for lunch. There is enough in the pot to last through afternoon snacks and a simple dinner. Needless to say, this takes a very large pot. I have an assortment of sizes. The largest qualifies as a caldron.
If someone gets hungry in the mid-afternoon, they simply get another bowl full of what is in the pot. What is in the pot must be tasty, satisfying and packed with nutrition because that’s all you get! No one has yet to register a complaint.
Here is a recipe for filling the pot and filling tummies for the day — double the recipe for a big work day. The ingredients are very filling and the flavors improve with each warming. I present the starring soup from our last yard-work day.
This recipe makes 2 1/2 quarts of soup. Cut it in half or even double it to suit your needs.
Serve up in heated bowls and garnish with grated Romano or Parmesan cheese. You might let each person apply their own cheese. Some folks like more. Some like less. If you have access to fresh oregano, do use it as a garnish. The flavor it brings to a bowl of hot soup is amazing.
Your go-to party and potluck black bean salad
This black bean and barley salad was darned near instant with planned leftovers
Hummus with unlimited flavor options
Turn your white beans “gourmet” with these simple ingredients
Cuban-inspired black beans
This white bean soup comes alive with garden greens
Creamy White Bean Soup with Dill and Parmesan
White Bean Soup with Zucchini and Olives