We’re always up for bean soup and cornbread, or cornCAKES, rather.
You make your cornbread batter thin and drop it by spoonfuls into a hot pan and cook ’em like pancakes.
I’m using egg replacer, to save the eggs for straight-out eating, so figuring half an egg’s worth is a learning experience.
As for the soup:
I cut up a carrot and a celery stalk and the last of the kale and boiled them in vegetable stock, added a can of navy beans, onion powder, and marjoram, and mashed ’em a little. Topped it with a corn cake and a spoonful of kim chee.
I’m posting today at Fatal Foodies about Bubble and Squeak.
A WRITING PROMPT FROM ME TO YOU: Someone finds half an egg.