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White Bean and Kale Soup

 

white bean souop

Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda  hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.

As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.

This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.

This soup is very warming and packed with tons of protein!

INGREDIENTS

  • 3 tbs olive oil
  • 2 large onions,diced
  • 6 garlic cloves, minced
  • 64 oz veggie broth
  • 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
  • 2 (14.5 oz) cans of diced tomatoes
  • 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
  • 3 carrots, sliced
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp thyme

DIRECTIONS

In a large pot heat oil on medium high

Add onions and carrots and cook for 5 minutes, stirring

Add tomatoes, kale, then broth and cover pot

Cook for 10 minutes or until kale is tender

Add beans and cook for another 5 minutes

Enjoy!

 

 

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Burrito Bowls

burrito bowl

So glad we’re nearing the end of the week. Not that the weekends are much less stressful than weekdays but it is a small break. Between band, gymnastics, ballet, homeschooling and co-op it seems like we’re always on the go. And to think that spring is right around the corner so that means the return of tee ball and bowling. Grrrr….. I try not to make it a chore but sometimes dinner seems like an added sport or activity in this house. Somebody is always complaining about what they don’t eat and then I’m trying to keep it affordable and healthy on top of that. The one thing we do all agree on is Mexican food. is I don’t know what it is about this family that just makes us gravitate towards it but we do. At least once a week we have either nachos, tacos, tostadas or fajitas. I mean, for one it’s quick and easy. Second, most meals are very adaptable to a vegetarian diet..and of course excellent with meat as well. The amount of time it takes you to make this will vary depending on if you’re using store bought salsa (or already have some homemade on hand). We go through a lot of salsa so I actually had to make a jar while the beans were cooking. Also, if you have a big family like mine, it will take longer due to all of the little hands that want to “help.” Miss Olivia likes to press the button on the food processor over….and over….and over, and then I have to deal with the constant arguing over who got more stirs. Like, seriously? Why is that even a thing? But, once I’m able to make it through the sibling rivalry, occasional yelling at the cat (and husband), cleaning up 172 “accidental” spills and get dinner on the table it’s FABULOUS!

INGREDIENTS

  • 2 tbs Coconut Oil
  • 2 cups Onions, diced
  • 5 large garlic cloves, minced
  • 2 cups tomatoes, chopped
  • 2 tbs garlic powder
  • 2 tbs oregano
  • 1/2 tsp cayenne pepper
  •  Himalayan pink salt
  • 2 cups of black beans
  • 4 tsp hot sauce
  • 1 cup cilantro, chopped
  • 2 large avocados
  • Juice of half a small lime
  • 1/4 cup water
  • 2 cups long grain brown rice
  • Salsa
  • Green onion, for garnish (optional)

DIRECTIONS

Place rice with 3 cups of water in a medium pot on high and bring to a boil. Once boiling, turn down to simmer, and cover, cooking for 35 minutes or until rice is tender and water is absorbed. Let sit for 10 minutes before serving

While rice is cooking add oil to a large skillet over medium high heat. Stir in onion and garlic and saute for 7-8 minutes, until onions are softened. Stir in chopped tomatoes, garlic powder, oregano, cayenne and about a tsp of the salt. Saute another 5 minutes until the tomatoes are soft

Stir in beans and hot sauce and heat through. Add salt to taste and turn down to low heat until ready to serve

(For the Avocado Lime Sauce) Place remaining minced garlic clove in food processor with pitted and peeled avocado, lime juice, water and 1/2 tsp of salt. Process until nice and creamy

To serve: A couple spoonfuls of rice on the bottom of the bowl, followed by a couple serving spoons full of beans, a big spoon full of salsa and a big spoon full of the avocado sauce. Garnish with green onions and enjoy!!!!