Veggie Bean Soup

This post was originally published as Feel Better Veggie Bean Soup by Laurel on Health Food.

I made an all veggie soup last week and it came out pretty good. I wasn’t in love with it (I thought I made it too spicy), but my boyfriend seems to think it’s super yummy, so I figured it was worth a share. I can tell you one thing, this soup is super nutritious and filling. Beans are full of complex carbohydrates and fiber, which means they give you long-term energy and satisfaction. This is also a great soup to make when you’re feeling sick. I was a little under the weather last week after returning from a trip to Florida where one of my friends got married. All these vegetables and fresh broth, coupled with lots of sleep, got me feeling better in no time.

Feel Better Veggie Bean Soup

1 pack of mixed beans (such as 10- or 12-bean soup)
1/2 yellow onion, chopped
4 cloves garlic, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
2 tomatoes, chopped
1 can tomato puree (reduced sodium)
3 poblano chili peppers, chopped
6 kale leaves, chopped
6 cups vegetable broth (reduced sodium)
2 bay leaves
2 tbsp. extra virgin olive oil
1 tbsp. fresh thyme
Salt & pepper

Soak the beans overnight in the refrigerator. Drain the beans and put them in a big soup pot. Cover with water and bring to a boil. Lower the heat and simmer for about 1 hour. When the beans are done, drain in a colander and set aside.

Heat olive oil in your soup pot over medium-low heat and add the onions, carrots, celery, chili peppers, garlic, thyme, and a little salt and pepper. Allow veggies to cook together for about 7-10 minutes, stirring frequently. Add the tomatoes, kale, bay leaves, and tomato puree and cook for another 10 minutes, stirring frequently.

Puree about half of the beans in a food processor and then add them to your vegetables in the soup pot with the rest of the whole beans. Pour the vegetable broth on top and bring to a boil. Reduce heat and simmer for about 20-30 minutes. Remove bay leaves and season with more salt and pepper to taste.

Tip 1: Try a dollup of organic sour cream on top or a sprinkle of parmesan cheese to boost the flavor. Tip 2: For even more flavor, you could make this soup in a slow cooker…in fact I am definitely making it in a slow cooker next time around.

Spicy Corn Side Dish Recipe

This post was originally published as Dressing Up Frozen Vegetables by Laurel on Health Food blog.

Frozen veggies are a great choice when you’re trying to shop healthy while saving time and money. You can buy frozen produce in bulk, save a few dollars, and pull them out of the freezer whenever you get around to it. For example, I had an extra bag of frozen organic corn Spicy Corn Soup I made during the 7 Days of Cold Weather Recipes blogathon. So, I decided to make this easy side dish to have around during the week. leftover from the

It’s really easy to dress up frozen vegetables, making them more appealing and flavorful. This is a super simple dish, something you can have ready in 10 minutes. It goes great with tacos, salads, or grilled fish. Speaking of tacos, stay tuned for tomorrow’s post: Grilled Fish Tacos. Yum.

Spicy Corn Side Dish

1 bag frozen organic corn
1 yellow onion
1 red bell pepper
1 handful fresh cilantro leaves
1 tbsp. (or less) extra virgin olive oil
Pinch of red pepper flakes
Salt & black pepper

Chop up the onion, bell pepper, garlic, and cilantro. Heat a sauté pan over medium heat and add the olive oil, chopped onion, and red bell pepper. Sauté for a few minutes, stirring frequently, then add the garlic. Saute for another minute or two, then add the frozen corn. Increase the heat to medium-high and stir until the corn defrosts and begins to soften. Transfer to a bowl, add the fresh cilantro, and season with red pepper flakes, salt, and black pepper.

Tip: Defrost the frozen corn in your refrigerator the night before to save extra time.