Thursday, March 4, 2010


As promised here's the recipe for that to die for soup I made the other night and served with my Green Bites. Leftovers for lunch the next day were even better. You could also easily freeze any leftovers to make for an easy meal the following week.

It was quick and easy to make. Once you make homemade soups you never want to eat soup from a can again.

Shelly's Kidney Bean Soup

1 Yellow Onion, diced
2 Green Onions, diced
2 cloves of Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Southwest Seasonings
2 (14 oz.) cans Red Kidney Beans, rinsed and drained
1 (14 oz.) can Chopped Tomatoes, with juice
1 (15 oz.) can Chicken Broth
1 1/2 cups Water
2 Tablespoons Fresh Cilantro
1 Tablespoon Tomato Paste
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Avocado, sliced
Shelly's Spicy Yogurt Dip

Saute onions till golden. Add garlic and cook 1 minute more. Add remaining ingredients and simmer for 20 minutes. Puree soup.

A groovy gadget like this works great or you can do it in batches in a blender. Garnish with yogurt dip, avocado and cilantro.

Full of cholesterol lowering fiber, protein, iron. Oodles of vitamins. I love beans.

More Eggface Beantastic Creations:

Shelly's Cannelini Bean Soup
Shelly's Mexican Beef & Bean Bake
Shelly's Greek Three Bean Salad
Shelly's Italian Bean Salad
Shelly's Greek Bean Salad
Shelly's Chicken Cacciatore with Beans
Shelly's Cannellini Bean Mash
Shelly's Tuna Salad Italiano
Shelly's Sausage & Bean Cassoulet
Shelly's Black & White Bean Salad
Shelly's Italian Beef & Bean Soup
Shelly's Corn, Crab and Black Bean Salad
Shelly's Roasted Chickpeas
Shelly's Black Bean Soup
Shelly's "Award Winning" Jazzy New Orleans Muffaletta Salad :)
Shelly's Beef & Bean Bites
Shelly's Burrito Peppers


Claudia said...

Hi Shelly,

What are Southwest Seasonings?


Michelle "Shelly" said...

Hey Claudia, In the spice section. It's blend usually made up of cumin, paprika, chili powder, cayenne, etc. Emeril makes one I often buy. If you Google it you can find make at home recipes too.


Wilma said...

Love the recipes. Since surgery, I cannot stand the smell of canned soups. Everything is now made from scratch. Good thing I love to cook! I have been making the small crustless quiches since surgery also.

lizjoelg said...

Sounds absolutely awesome!!! Been havnig some food issues with my band lately so I've been eating a lot of soup. Thanks for the new recipe/idea :0)

Naples, FL

HOA Mgr Lady said...

I love this!~ I just made a similar recipe Sunday in my crock pot but I added an old ham bone tat had been kicking around in the freezer since Thanksgiving or Christmas. That increased the protein a tad.
Thanks Shelly for sharing you blog with us.
Ruth < ~ 56 weeks postop down 145#

kim said...

Thank you so much for the time and effort that you put into your site. I found it about a week ago and I am addicted!!!!I am three months pot-op. I am so sick of cottage cheese. I have made 4 of your recipes , and they have been delish.You are an inspiration. Thank you!!! Kim

cindycindy said...

Hi Shelly,

I'm 11 weeks out - do you remember what a typical "day in your pouch" would have been like at 11 weeks(ish) out. Thanks! Cindy

Michelle "Shelly" said...

Thank you guys. I hope you enjoy it.



You know I actually have my menus from back then... they don't look a whole lot different from now really. Size is different of course. Now I do a cup of food then a 1/2 cup or less. I was cleared for everything as tolerated at 8 weeks.

Lets see (thanks to

September 06 (I would have been 11 weeks right grr math in the AM LOL)

Typical Breakfasts: Protein Shake or Scrambled Eggs with Cheese or Omellets

Lunch: Crab Salad or Chicken Salad made w/ 1/2 Fage Greek Yogurt/Mayo, Chicken or Beef dipped in a Yogurt Dipping Sauce, Cold Cut Rollups, Leftovers.

Dinner: Casseroles, Chicken or Beef dipped in a Yogurt Dipping Sauce, Turkey Meatballs in sauces, Chili/Soups/Stews, Pastaless Lasagna/Manicotti

Snacks: Cheese sticks, Almonds, Yogurt, Cottage Cheese, I was big into making protein popsicles too wish I had figured out the protein ice cream thing that early on.

I dipped everything or made sure it was pretty saucy. Moisture was key for success with foods especially earlier on (but even now)

Hope this helps :)

~Michelle "Shelly"