White Bean and Kale Soup

Kale White Bean Soup

What you’ll need:

1 tbsp olive oil

1 white onion chopped

1 clove of garlic minced

1 green bell pepper seeded and chopped roughly

3-4 celery stalks chopped

2 C vegtable stock

1 can white kidney beans drained

1 bunch of kale cleaned and taken off stems

1 C brown rice cooked

1 tsp ground turmeric

1 tsp sea salt

1/2 tsp black pepper

What you’ll do

In a medium skillet over medium heat olive oil and add garlic, onion, bell pepper and celery

Cook about 5 minutes until softening

Add vegtable stock, kidney beans, turmeric, salt and pepper

Reduce heat and simmer for 30-45 minutes

Right before serving pour in kale and cover

Wilt kale for 2-3 minutes

Scoop in brown rice

Season with red pepper flakes if wanted

Enjoy!!

Wild Rice & White Bean Soup

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What you’ll need:

1 Tbsp olive oil

5-6 red potatoes cut into small chunks

1 white onion chopped finely

1 garlic clove minced

2-3 carrots peeled and shredded

1 package of fresh dill chopped roughly

1 lemon

4 C vegetable broth

1 can white kidney beans

1/2 C almond milk

1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)

1/4 C alfalfa sprouts

Sea salt

Black pepper

What you’ll do:

In a large skillet combine oil, potatoes, garlic and onion over medium

Cook until potatoes are soft and onions are translucent about 15 minutes

Add broth, juice from the lemon, carrots and bring to a boil

Reduce heat, cover and simmer for 10 minutes

Add beans, milk, sea salt and pepper

Use an immersion blender and combine (leave some chunks of potatoes)

Taste, add more seasoning if wanted

When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts

Enjoy!!