chili soup

You ever had one of those days when you want to eat two different things and can't make up your mind which one you should choose?

That was my dilemma on Thursday night. I wanted something soupy, but I also wanted chili.

My solution, I combined the two...chili soup (a total throw together recipe)...

Kat's Chili Soup

1 large stalk of celery, chopped
all the celery leaves, chopped
1 small carrot, peeled and chopped
1/2 medium red bell pepper, de-seeded and chopped
1 small yellow onion, chopped
1 tablespoon EVOO
1 can borlotti beans, drained and rinsed
1 packet chili seasoning (I used Lawry's)
1 can diced tomatoes
2 cups water
1/4 cup total: wheat berries & pearl barley, rinsed

Sautee veggies (including celery leaves) in oil until onion is transparent and all are well coated with the oil
Add water and grains
Add chili seasoning, beans and tomatoes
Cook on low for 10 minutes, check to make sure that grains are not sticking to the bottom of your pot
Cook another 10 minutes.
Serve with rice or bread.
Enjoy!

NOTES: this hit the spot! lots of veggies and kick from the chili seasoning. If you want your vegetables a little softer then cook it for longer. I tend to like my veggies a bit crunchy, so I don't cook it very long. I also didn't add any salt because those packets of seasoning tend to already be quite salty. I'm making this again.

p.s. About a week after going for my physical, I received my results (fast, yeah??)....and my cholesterol is high overall, but the "good" cholesterol number is higher than the "bad".

If you look at the summary, I had all "A"s, except for my eye test...I had a "D". I guess I should have brought my glasses with me, but didn't think to at the time.

Oh well, I'll still try to eat better and go for more walks.

Have a nice week!

p.s. I'm sending this over to Deb's for her Souper Sundays! (it will appear next week, but check out the round-up for this week!)