Challenge: The Letter H (Advanced Editing VII)
Camera: Canon EOS-7D
Lens: Canon EF 24-70mm f/2.8 L USM
Location: My Kitchen
Date: Jan 29, 2013
Aperture: 9.0
ISO: 200
Shutter: 1/13
Galleries: Advertisement, Food and Drink
Date Uploaded: Jan 29, 2013
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1 lb Frozen Corn off the Cob
1/2 lb Black Beans
1 can (14.5 oz) Hunts Diced No-Sodium Tomatoes
2 cups Low Sodium Chicken Broth
1/4 cup chopped Jalapeno
1/4 cup diced Onion
I started with dried beans that I soaked overnight, rinsed, then simmered until soft.
I use MINOR'S® Chicken Base Low Sodium (No Added MSG). 1.5 tsp of base to 2 cups of water; only 125mg sodium per serving!
In a pot, heat the stock. Add the corn, beans, peppers, and onion. Bring to a slight boil, reduce heat to medium, and let simmer for 5-7 minutes.
This is slightly bland, so you will need to season to taste - but NO table salt! Take your pick, mix and match, whatever floats your boat: Mrs. Dash (14 varieties to choose from!), black pepper, chili pepper, etc. If you don't add any salt, you will have the sodium about as low as you can get it.
My wife likes hers with sour cream.
Honestly, the hardest part is getting used to spending the time with the beans, as opposed to buying canned beans that you conveniently dump in. That "convenience" was literally killing me. Sodium-elimination has made the hugest difference, so much so that I don't mind the inconvenience of having to start my soups from scratch...
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So I whipped this soup together around 9:30pm and was ready for my first shot at about 10pm. It took three bowls and 45 minutes to get something I liked. Post-production was done in Lightroom with some minor tweaking in Photoshop. It didn't take much, because I had it pretty close to where I wanted it in camera. The biggest thing I did was to crop it.
As for dpc, I'm predicting a 5.3... |
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