Temps rising to above freezing and a great veg`etarian recipe

Good Morning Augusta

This morning it’s sunny witha high near 35ºF. Winds will be light and variable.

Tonight we’ll have clear skies with a few passing clouds. Low will drop to 17ºF. Winds will be from the NE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 85%, the dew point is 11ºF, outside it’s -9.3ºC and 15.5ºF.

The wind direction is Northeast between 0.1 MPH and 1.1 MPH, generating a wind chill of 15.5ºF.

The Barometric pressure is 30.32 / HPA 1028.4 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:45 a.m. Sunset is 6:49 P.M. Moon rise is at xx:xx p.m., Moon set is 10:05 p.m. and the moon phase is waning gibbous.   

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 181053Z AUTO 00000KT 10SM CLR M09/M14 A3031 RMK AO2 SLP269 T10941144

Visibility is 10.0 miles / 16.1 Kilometers with clear skies again today.

We didn’t receive any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 330  Kilometers per second and the chance of a solar storm is 1%.

It has been brought to my attention that I’ve been posting recipes for desserts and breakfast/lunch/dinner recipes that completely ignore those of you who are vegetarians.  So, I’ll post a few that I hope you will enjoy.

Since we’re on the block for yet another late season snowstorm – why not some hot and real healthy soup?

VEGETABLE-BEAN SOUP

Serves:  6 (1 1/3 cups)

4 cups (two 16-oz cans) tomatoes, undrained

2 cups water

½ cup finely chopped celery

½ cup chopped onion

2 cups purchased coleslaw mix

1 tbsp. chili seasoning mix

1/8 tsp. black pepper

1 tsp. dried parsley flakes

10 oz. (one 16-oz. can) pinto beans, rinsed and drained

10 oz. (one 16-oz. can) red kidney beans, rinsed and drained

• Place undrained tomatoes in a blender and process on HIGH 10 to 15 seconds.  Pour blended tomatoes into large saucepan.
• Stir in 2 cups water, ½ cup celery, ½ cup onion, 2 cups purchased coleslaw mix, chili seasoning mix, 1/8 tsp. black pepper, and 1 tsp. parsley flakes.  Add pinto beans and red kidney beans.  Mix well to combine.
• Bring mixture to a boil.  Lower heat.  Cover and simmer 30 minutes, stirring occasionally.

 

HINT:   1½ cups shredded cabbage and ½ cup shredded carrots may be used in place of purchased coleslaw mix.

Exchanges:  2½ vegetable, 1 meat, 1 starch

Calories:  185; fat:  1 g; protein:  10 g; carbohydrate:  34 g; sodium:  864 mg; fiber:  3 g