I thought it was time that I shared with you a non-dessert recipe! I'm such a creature of habit - I sort of eat the same things for my meals over and over. Breakfast is usually a bowl of steel cut oats and a piece of fruit, lunch is usually leftovers from the night before or a sandwich with hummus and TONS of veggies, and I usually make the same 5 or 6 things for my dinners throughout the week. Luckily this blog has helped me get out of my rut and start experimenting with more dishes! I made this soup in my crock pot overnight, so it was ready for me the next morning! You could also throw the ingredients in there before you leave for work and have a delicious, hearty, and healthy dinner waiting for you when you get home!
It's been so cold here in Minnesota this last week or so. A couple of weeks ago it was almost 60 degrees F and yesterday morning it was -30 with the wind chill! And of course Keeva doesn't care about the weather - she just wants to go on her walk. I had 3 layers of clothes on, two layers of gloves, and a huge scarf wrapped around my face. The only thing not covered was my eyes...and they were cold. Luckily when I got home I had a big bowl of this yummy soup waiting for me!
This soup was so delicious! I was a little hesitant about how the greens would taste and feel. I tend to only liked cooked greens if they're steamed. I was very pleasantly surprised when I took a bite of this soup! So warming and comforting - and super healthy for you too! Kale is a very good source of iron, calcium, vitamin C, vitamin K, and, Carotenoids (which provide vitamin A). It's such an important food for Vegans (well...everybody really) to eat! If you have yet to try kale - this soup is a great starting recipe for you!
- 1 1/2 cups dry uncooked cannelini beans (that have been soaked overnight)
- 1 1/2 cups pre-cooked brown rice
- 1/2 cup onion - diced
- 2 garlic cloves - minced
- 1 bunch of kale (I used Lacinato Kale, but you could use any leafy green vegetable you like)
- 1 bay leaf
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried rosemary
- 1/2 tsp parsley flakes
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 6 cups low sodium vegetable broth
Place all the above ingredients in your crock pot. Stir together to incorporate all the ingredients. Cook on low for 8-9 hours. Serve warm with some crusty bread!