Bean soup

Bean loved the Northern Bean soup I made for dinner tonight. The kid ate two bowls and three pieces of the cornbread his older brother made. This is amazing considering we've had to feed him in order to get him to finish one serving of dinner most nights in the past few weeks.

G followed the corn bread recipe on the back on of the corn meal canister. I was really proud of how he did this with minimal help. The only thing he asked for help on was how to get egg whites (the recipe calls for one egg and two whites). J showed him how to do that and he did the rest!

This is the soup recipe as a base idea. The differences? There were a few:
I used organic Northern beans instead of Navy beans. Want to know about the difference? Check here.
I doubled the celery
I used canned chicken broth (1/2 reduced sodium, 1/2 regular) instead of bouillon
I used dried spices
I skipped the parsnips/rutabaga entirely
I skipped the spinach

I had originally planned on using the spinach, but the soup seemed too 'full' already. Next time I will use more broth and the spinach. There will DEFINATELY be a next time with as much as we all enjoyed this. Before this I'd always use the hambone to make split pea soup. Considering we only bake a big ham once or twice a year it isn't like we got sick of it, but it's nice to have options.

The trick will be not eating the entire pan of cornbread so that I have some to eat with my soup leftovers for lunch tomorrow!