#MEwx Sun, drying out and Vegetable bean soup

By -

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning we have partly sunny skies with highs in the lower 50s. Winds will be west around 10 mph gusting to 20 mph.

Tonight it will be partly cloudy during evening hours, becoming mostly cloudy. Lows will be in the mid 30s with Light and variable winds. 

The readings from my weather instruments are:

Our outdoor temperature is 46.4°F, the humidity is 53%, the dew point is 30.2°F and our wind chill is 42.1°F.

The wind direction is North Northwest between 9.8 MPH and 12.5 MPH.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear and sunny skies.

The UV rating is 1 out of 16, The moon is 55.0% illuminated, the moon in its third quarter, Sunrise is 5:56 am↑ 76° East, Sunset is 7:22 pm↑ 285° West, Moonrise is 2:02 am↑ 124° Southeast, Moonset is 10:58 am↑ 236° Southwest and we'll have 13 hours 27 minutes of daylight today.  

We had an additional 1.84 inches of rain here over the past 24 hours.

Let's stick with the slim-down recipes. BTW at my age I don't wear "swim suits." Here in Maine it's illegal to frighten small children and the local wildlife.

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

 

Comments

Post a Comment