The Boyfriend has been asking me to make him Navy Bean soup for awhile now. I kept saying "sure" but never made it. He finally took matters into his own hands, and I woke up from my 'nap' to smell delicious soup simmering and corn bread in the oven.
1 and 1/4 cup water
1/4 cup oil
1 egg substitute. He used ener-G egg replacer
2 and 1/2 cups cornbread mix. We used Bob Redmill's cornbread mix from the health food store.
Mix all ingredients together and pour into pour into baking pan or cupcake tin. Bake at 350 degrees for 25-30 minutes.
Navy Bean Soup:
2 cans navy beans
4 cups vegetable broth
chili powder (optional)
1/2 cup dry noodles
Put celery, carrots, and onions in pan and sautee until soft. Pour vegetable broth and all spices in (to taste) and then the noodles and beans. Simmer until noodles are soft. The Boyfriend admitted he didn't measure any of the spices, and he just threw in what he wanted. The result was delicious. We ate it for two days and had enough for me to take to work. It was better than the minestrone soup I made in the winter. You can add any vegetables you want. The key is the navy beans, and I love dipping my cornbread into the soup. The Boyfriend prefers his cornbread to be crispy while I like mine a little softer.
I know when it's hot it's hard to imagine eating anything warm, but it's light and full of liquid so it was very satisfying.
I'm off to work for the next few nights. Take care!