2 lbs of baby potatoes cut in half
1 cup cherry tomatoes
3 celery sticks
2 cups small broccoli pieces (or sub green beans)
1/2 red onion sliced thinly
1/2 cup pitted kalmata olives sliced in half
1/4 cup basil chopped
1/4 cup fresh parsley chopped
1/4 lemon juice
1-2 tablespoons olive oil (I like lemon olive oil) optional
1 can (2 cups) kidney beans rinsed (or bean of choice)
Sea salt and black pepper to taste
Place potatoes in a steamer over boiling water cover and let steam 15-20 minutes until tender. Remove potatoes to cool and steam broccoli or green beans 3-5 minutes.
Cool potatoes and vegetables completely. Place them in a large bowl, add tomatoes, celery, onion, olives, chopped basil, chopped parsley, lemon juice, olive oil if using, sea salt and pepper to taste. Toss until combined and serve!
This soup is perfect for a cold evening. Simple to make, filling and packed with protein.
1 large onion chopped
1 tablespoon coconut oil or olive oil
1 red bell pepper cored and chopped
2 carrots chopped
5 cloves of garlic minced
3 cups of vegetable stock or water (I do half and half)
4 15 oz cans black beans rinsed and drained
1 bay leaf
2 teaspoons each, cumin, and chili powder
1/2 teaspoon chipotle powder
1 tablespoon oregano
1 15 oz can diced tomatoes.
Saute onion in oil for 2-3 minutes until it softens. Add peppers, carrots and garlic. Continue sauteing 3-5 minutes more.
Add beans and liquid, bay leaf and spices.
Simmer for 20-30 minutes. At this point, optional for thicker soups blend with an immersion blender or remove 1-2 cups of mixture and blend in a blender to the thickness you enjoy. (I like my soups thicker)
Add canned tomatoes with liquid. Simmer 15-20 minutes longer.
Season to taste with salt and pepper.
This soup can be frozen for up to 3 months!
As I transition into spring and add many more green salads to my day, I like to have bean salads to add for nutrition and variety. Here is my latest!
1 can garbanzo beans preferably no salt well rinsed
1/4 cup finely diced red onion
1 tsp garlic powder
1/2 cup of cilantro leaves chopped (do not like cilantro just sub in parsley!)
1 lime zest half and juice of whole lime.
1/2 bell pepper diced. (I used a yellow pepper in the photo)
1/2 avocado diced
1tsp olive oil
Add all ingredients in a bowl except avocado. Toss well to blend. Add black pepper and a little salt to taste. Add avocado and toss gently. Best if allowed to refrigerate for several hours to let the flavors blend!
This soup leaves itself open to a lot of substitutions using whatever vegetables you have in the refrigerator. The point however is to have the widest variety of vegetables possible, as this is the most healing!
2 tablespoons extra virgin olive oil
2 medium onions chopped
3 stalks celery chopped
3 carrots chopped
1 medium green pepper chopped
4 cloves garlic minced
3 cups cabbage chopped
2 cups chopped broccoli
2 cups green beans cut to 1 inch (frozen is fine)
8 cups low sodium vegetable broth
2 cups water
1 cup tomato sauce
1 14 ounce can diced tomatoes
1 15 ounce can kidney or pinto beans
1 bay leaf
4 cups chopped spinach (or 10 ounce package frozen spinach)
1/2 cup thinly sliced fresh basil (optional but delicious)
Heat oil in a large soup pot and add onions, celery, carrots, bell pepper and garlic. Cook stirring frequently until softened, 5-6 minutes, Add cabbage and stir 3 minutes more. Add broth, water, broccoli, tomato sauce, tomatoes, beans, and bay leaf. Cover and bring to a boil. Reduce heat and simmer partially covered until all vegetables are soft, 20-25 minutes. Stir in spinach and simmer 10 minutes more. Stir in basil, remove bay leaf and serve! (Always better the next day if there are leftovers!)
10- 2 cup servings
This Salad is great to make on a hot week to pair with a green salad!
1 can rinsed kidney beans (no salt preferable)
1 can rinsed garbanzo beans
1 1/2 cups organic shelled edamame (I use frozen)
1 1/2 cups organic corn (I use frozen)
1 1/2 cups green beans cut into 1 inch pieces ( at this weeks farmers market I got a bag of mixed green, yellow, and purple beans!!)
4-5 scallions or green onions finely chopped.
Mix all of the above into a bowl.
2 tablespoons Braggs apple cider vinegar
2 tablespoons olive oil (I used 1 tablespoon regular olive oil and 1 tablespoon lemon infused olive oil!)
Salt and pepper to taste.
Mix dressing in a small jar, mix well and add to bean mixture.