Thursday, February 24, 2011

Healthy soup in 30 minutes? Yup!

My life seems to be all about quick dinners lately--At least until I get myself a new crock pot. Tonight, we arrived home from play practice starving so I put together this soup in 30 minutes. It was the perfect meal for a cold night and fed all four of us with just enough for the girls to take for lunch in thermoses tomorrow. I have this seasoning saute mix from Trader Joe's that I love . . . it's a blend of herbs and spices and is an easy way to spice up almost anything.

Quick Vegetable-Bean Soup

Olive oil
1 small onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
2 carrots, cut into half-moons
2 potatoes, peeled and diced
1 quart vegetable stock
1 small head cauliflower, chopped
2 cups chopped kale, cabbage, or spinach
1 (15-ounce) can cooked kidney beans (1 3/4 cups)
sea salt
black pepper
Seasoning mix (optional)

Coat bottom of large pot with olive oil and place over low heat. Add onion and sauté 5 minutes. Stir in celery, garlic, carrots and potatoes and sauté a few more minutes. Add vegetable stock. Cover and turn heat to high. When mixture comes to a boil, reduce heat to low. Simmer 10 minutes. Add cauliflower, kale (or cabbage or spinach), and beans. Cover and simmer 5 to 10 minutes, or until vegetables are tender. Season with salt, pepper, and seasoning mix to taste.

Serves six

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