Last night was healthy food night to my husband's dismay. As he took his second and third spoonfuls of soup, he asked "so, what's in this?" I know he was kinda hoping that any second now, one of the ingredients I mentioned would be a 'meat' component that he just hadn't encountered in a spoonful yet. Well, sorry to say he was disappointed last night. We had Alton Brown's Garden Vegetable Soup for supper with Peter Reinhart's Thin Wheat Crackers from his book, Whole Grain Breads. For the soup I used red potatoes and frozen corn and green beans. I thought the soup might be bland with no spices. However, it was very tasty, but maybe the fact that I used Seitenbacher's Vegetarian Vegetable Broth & Seasoning to make my broth helped the flavor. I love using this broth mix to make my vege broth when I'm in need of some. The broth is very tasty. Anyway, the reason I wanted to have soup for dinner last night, was so that I had a soup on which to try my sprouted adzuki beans.
Thank you for visiting my blog! If you happen to have seed sprouting experience, let me know your favorite ways to use sprouts?