Perhaps it’s come to your attention that our Weight Watchers updates have decreased in frequency. We haven’t quit; we’ve just plateaued. Our collective weight loss stands at 32.8 pounds–15.8 for me, 17 for Fred. With just 1.2 pounds left for me and 6 for Fred (to reach his initial goal of a 10% weight loss), we’re now entering the final push.
This means more soup. At least that’s what was suggested at our last WW meeting.
If you’ve ever wondered how Jell-O salad ever got to be popular, come to a Weight Watchers meeting. I’m often stunned at the culinary tactics some of my fellow members deploy in the kitchen.
In our last meeting, the leader divided us into groups to come up with ideas for fall soup recipes. Our group (led–some might say dictated–by me) devised a spicy butternut squash chowder. This idea was met with murmured confusion, even by some group members. (But like Sarah Palin, and Stalin–who must be related to her since Alaska is so close to Russia–I had managed to suppress dissent.)
The most popular idea was to take a bag of frozen vegetables and dump some canned chicken broth in it. I was forced into seething, bitter retreat.
In response, I offer this very simple but MUCH better dish, which I made the next night.
Brat, Butter Bean, and Collard Soup
3 pork brats or sausages, quartered lengthwise and sliced
NOTE: The brat should have enough fat for the saute. If you use brats made with a low-fat meat like turkey, add oil or chicken stock to the saute mix to keep it from burning.
4 cups collard, cleaned and chopped
2 medium onions, chopped
4-5 cloves garlic
1 can butter beans, undrained
1 tsp sage
1 tsp thyme
2 bay leaves
1 whole dried chipotle pepper
Salt to taste
Water or chicken stock to cover
Heat chopped brats on medium heat. Add onions and saute until translucent. Add garlic and stir. Add remaining ingredients. Cover and cook on medium heat for about 1/2 hour.