Oh, it’s so good to be back blogging again! Summer brings all sorts of busyness and excitement but mostly my blogging hiatus has been from 2 somewhat time consuming events I’ve experienced over the last few month.
1♥ My son returned June 27th from his 2 year mission serving the people of Missouri and Illinois in and around the St. Louis area!!! Hip, hip, hooray!
Here he is with his Dad and I. Second round of hugs after he stepped off the escalator at the airport! One of those “BEST-DAY-EVER!” moments for sure!
What happened in preparation for this most awesome event was a major overhaul of storage rooms/closets, and putting his room back together. Simplification and minimalism have been emerging themes in my life over the last 6 or so months and I hope to share some insights and resources in later posts. But let me just say how HEALING de cluttering and thereby freeing up brain space is!!!
2♥ I had 3 teeth pulled. During my years of poor HEALTH, my teeth too were one its many casualties. A few months ago I found a biological dentist and have finally been able to get answers on the correct way of HEALING my dental issues. I have known for several years now the link between oral and over all HEALTH (click here and here for some great insights) and have now had several “ah-ha” learning moments through my many recent dental visits. This too I’m excited to share at a later time!
So, now that we’ve reconnected I’ll leave you with one of my favorite easy crockpot recipes I’ve made several times this summer.
♥Love you all!
Soup isn’t always a meal that you would associate with Summer. But I can put this in a crockpot in the morning (so nice not to cook over a hot stove when it’s 100 degrees outside) and with just a few fresh ingredients can put a delicious meal together after a busy day. Looooooove it!
WHITE BEAN CHILI
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 cans great northern beans, drained
- 1 4 oz can diced greens chilies
- 3 cups frozen corn or 2 cans hominy, drained
- 2 cans diced or crushed tomatoes, including juice
- 3 cans purified water
- 1 heaping Tbsp ‘Better Than Bouillon Organic Vegetable Base’*
- ½ tsp chili powder
- 1 tsp cumin
- pinch crushed red pepper
- 2 Tbsp pure maple syrup or 1 Tbsp organic sugar
- juice of 1 small lime
- handful of cilantro, chopped
- S&P to taste
- tortilla chips
Put all ingredients, except cilantro (and corn if using), in dutch oven size pot and bring to a boil. Cover and reduce heat to simmer. Cook on low for a couple of hours until flavors mix and it thickens. Add corn if using and warm through, then stir in cilantro. Adjust flavor with S&P and more ‘Bouillon’ as needed. You may also throw it all in the crock pot and cook all day on low, adding corn and cilantro after it’s done cooking. Cilantro can also be served on the side for those who don’t like it. Serve with tortilla chips and sliced avocado. This is a great recipe to use up the little pieces of chips at the bottom of the chip bag! And as is true with most soups it’s better the second day.
*You may substitute the cans of water and vegetable paste for vegetable broth/stock.