Wednesday, January 12, 2011

SOUPer Easy!

A few weeks I gave a culinary demo at a nutrition seminar at Sangha Yoga Shala in Brooklyn. I decided to teach my goto cold winters day soup recipe... and well, considering most of my readers are probably snowed in about now I decided to share it with you. This recipe is so easy you can use just about anything you have in your pantry right now! I know I am! I even threw some turkey meatballs in for good measure. Below is a recipe, or guidelines as I see it. Follow the simple and basic technique and substitute for ANYTHING you would like! Don't have kidney beans? Use black beans! Don't have barley? Use Quinoa! Email me with any questions! I hope you all make this and enjoy! OH and don't forget to get your PJ's on and KEEP WARM!

SOUPer Easy veggie/bean soup (for a cold winter’s day... or any day)
Yield 8 servings

1  tablespoon olive oil
1  cup diced onion
4  garlic cloves, crushed
2-4  containers vegetable broth
2 (19-ounce) cans of any kind of bean (like garbanzo, white, kidney or black)
1  (14 1/2-ounce) can diced tomatoes, undrained
1  cup  uncooked grain (mix it up each time you make it) Try barley, quinoa, orzo, couscous and anything else you would like!
1 bag baby spinach (kale, or any type of green)
2  teaspoon ground black pepper to taste
3+  teaspoon salt to taste

Heat olive oil in pan over medium heat. Add onions and garlic; cook 4-6 minutes or until golden brown. Add beans, grain, tomatoes and broth. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in spinach, salt and black pepper; cook 10 minutes or until grain is tender. ENJOY!

NOTE: Top with fresh grated Parmesan if you'd like!

Nutritional Information/ Calories 208  |  Fat 3.4g  |  Protein 11.4g  |  Carbohydrate 34g  |  Fiber 8g  |  Iron 2.3mg

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