Thursday, November 29, 2012

The Walnut Acre Daily - Lima Bean Soup, Peppery Cheese Bread and More

Words to Live By

Psalm 136:1, 26

Give thanks to the Lord for He is good. 
His love endures Forever.
Give thanks to the God of heaven.
His love endures forever.

We Are Learning

Our three videos this morning were -

Here are the worksheets and coloring pages they did as well.

When they came in from outside we played a game of memory.

Austin and Amanda studied more about allergies and the immune system in science, watched a video called Gerunds and Gerund Phrases (Grammer), and in math did some more mental math games. 

Books We Enjoyed Today

In the Kitchen

Amanda put together some mixes this morning to make things simpler when we're busy (which is pretty much all the time!) She made Homemade Pancake Mix and Homemade Yellow Cake Mix. And for dinner this evening I made this wonderful Quick Peppery Cheese Bread. This was some of the best bread I've tasted in a long time. I love cheese breads and the pepper adds just a hint of spiciness to it. Served hot with soup it's a wonderful treat on a cold fall evening.

Also for dinner I made this Lima Bean Soup. I actually made a double batch so we'll have plenty of leftovers for the next couple days. 

Lima Bean Soup

1 pound dry lima beans
4 cups water
2 carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
4 teaspoons chicken flavor and tomato bouillon
6 ounces (about 12 slices) turkey bacon, browned and cut into small pieces
8 cups water
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans and boil for 2 to 3 minutes. Remove from heat and allow the beans to sit for 1 to 2 hours to soften. Drain and rinse, discarding bean water.

In a soup pot saute the vegetables until onions and celery are translucent. Add lima beans and saute for 2 to 3 more minutes.

Bring 4 cups of water to a boil. Add chicken tomato bouillon to the boiling water and stir until dissolved. Add broth to the vegetables and beans. Add remaining water, garlic powder and pepper and simmer for 1 to 1 1/2 hours. 


Outdoor Fun

We Are Going

We took Lauren to preschool this afternoon and also picked up a two of Michael's prescriptions at the pharmacy. This evening Austin, Amanda and Michael are at their grandparents house.

Daily Deals

Today's Quote


  1. I am going to have to stop reading your site around dinner time! So many delicious dinners/lunches/breakfasts/snacks. My stomach is growling!

  2. Hi, I’m Anne from Life on the Funny Farm (, and I’m visiting from the Barn Hop.

    This cheese bread and the lima bean soup look so very good! Perfect for a call fall or winter day.

    Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

  3. What a rich post! Thank you for all the links and recipe (I am so hungry now). I love those YouTube links you posted and plan to make great use of them. Thank you for linking up, too. I hope you'll be back on Friday to link up another great post.

  4. Hi Rose,
    We love Lima Bean Soup and would really enjoy this recipe. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen