Thursday, November 01, 2007

Bean and Vegetable Soup

Happy NaBloPoMo!

It's finally feeling like fall out here in Virginia which means it's perfect weather for soup. So to start the month with a bang I have a new soup in my favorite thermos for lunch today. There's nothing like enjoying a hearty bean and vegetable soup while sitting outside in the park with the warmth of the sun on your back and a cool breeze blowing across your face. Here's a rundown of what else is in my lunchbox today:

Thermos of bean and vegetable soup
Large Granny Smith Apple
1/2 cup plain nonfat yogurt with 2 tsp flax seed and 1 tsp sweetened chestnut
Kashi Granola Bar - trail mix
2 chocolate chip cookies (see previous post)

This recipe comes from one of my favorite foods blogs Fat Free Vegan Kitchen

Easy Bean and Vegetable Soup
Recipe by: Susan Voisin
  • 5 cups water, plus one cube vegetable bouillon

  • 1 can diced tomatoes

  • 2 cups kidney beans (or 1 can drained and rinsed)

  • 2 cups white beans (or 1 can drained and rinsed)

  • 2 pounds frozen italian blend vegetables

  • 1 russet potatoe peeled and diced (approx. 1/2 cup)

  • 2 tsp minced garlic

  • 1 teaspoon basil

  • 1/2 teaspoon oregano

  • 1/2 teaspoon marjoram

  • 1/4 teaspoon thyme

  • freshly ground black pepper

  • 4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.


Goombella said...

Yay, your first NaBloPoMo post! I must say, that is one healthy lunch there miss MS RD hehehe. It sounds delicious!

Paige said...

Yum, that sounds good!