Hearty, High Protein Vegetable Soup!

Fall. Soup. They go hand in hand. Get healthy before the holiday season comes full of delicious food loaded with 5,276,387 calories?? Yes, please.

My best friend, Janine, who was born less than a month after me and we’ve been friends ever since (literally), sent me a snapchat of a delicious looking soup. She likes to cook the way I do. Just throw stuff together, no recipe required. She followed the delicious looking picture up with a text of the ingredients she used. And I was sold!

Very simple to make, and really, you don’t need a recipe. I would say, with the ingredients I used, there are a good 8-10 servings in the pot. Won’t cost you very much, very filling, one pot, and it’s perfect for leftovers or freeze for another week! If you don’t like an ingredient, don’t add it! If you love one of them more than another, add more of that one! It would be lovely to snuggle up on the couch on a chilly fall night, with this bowl of healthy goodness. Try it out! I think you’ll be quite pleased.

Ingredients:

1 tbl olive oil

5-10 cloves crushed garlic

8 oz sliced mushrooms

2 medium sized zucchini

1/2 tsp salt/pepper

1 head of kale

1 lb 13 oz can white beans

32 oz vegetable broth

1/2 cup quinoa

1 1/2 cups water

2-3 tomatoes

basil (optional)

Heat the olive oil and sauté the garlic in a large soup pot.

Add the mushrooms. If someone isn’t a fan of mushrooms, either don’t add them, or cut them smaller!! (Totally did that with my mom, she ate her whole bowl and didn’t taste them 😉 I love mushrooms and she hates them!) Stir and leave on low heat.

Cut the zucchinis in half lengthwise, then make small slices. Add to your pot. Add the salt and pepper. Stir and cook on medium heat for 3 minutes.

Wash and dry your kale. No one wants to chomp on a giant piece of dirt. You could really hurt your pearly whites!! Rip the kale apart and add to your soup, just make sure you throw away the spine. It’s way too bitter to eat. Stir.

Add white beans and vegetable broth. Stir. Add the quinoa and water. Stir and turn the heat up to bring to a boil. While you wait for it to boil, cut up your tomatoes. Don’t make the pieces too small, or they will disappear into your soup! Once boiling, turn heat to low and add in your tomatoes. Don’t splash yourself!! Stir and cover. In 20 minutes, it’s ready to eat!

You can prepare this long before you’re going to eat it. But if you do that, just wait to add the quinoa and tomato. Add those in 20 minutes before you’re ready to eat. If you would rather the soup have more quinoa, add 1 cup of quinoa and 2 cups of water. I did that the first time, but the quinoa kind of took over, so I used less when I made the video. Your choice!

If you aren’t a vegetarian, you can add some meat to this soup. I bet chicken would be fabulous. When I made it, I added organic ground turkey and it was delicious! Let me know if you add something that you love 🙂

Have a great week!!
Stephanie

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