Brr! Winter has officially arrived and it is COLD here in New York! Even News Channel 4 made a joke about how it is only “News 4 Degrees today.” (Not funny.)
In addition to the weather, I’ve just come back from holiday vacation, where I felt the need to stuff my system with imported sausage and puff pastry for days on end. Needless to say, I feel the need to detox and eat healthier.
Vegetable and grain soup is perfect for delicious, healthy meal for lunch or dinner and my father gave me a bag of Bob’s red mill Whole Grains and Beans Soup mix to take back to New York. Phil also bought a new slow cooker recently, so I thought I’d put that to use. Sadly, I made too much soup for the slow cooker and had to transfer it to a large soup pot.
In an effort to eat clean and drop a few El Bees, I’ve decided to meal prep and ladle 1 cup of soup into to-go containers to take to work. It turned out to be fan-freakin’-tastic and is the best way to fend off the inevitable cold this season.
What You’ll Need
- 2 quarts of chicken stock (we used homemade)
- 1 bag of Bob’s red mill Whole Grains and Beans Soup mix
- 1 small yellow onion, diced
- 5 small carrots, peeled and diced
- 1 pint of small sweet peppers in various colors or 1 green, 1 red, and 1 yellow bell pepper, chopped
- 1 can of cut string beans (or fresh, but canned is easier!)
- 1/2 cup of tomato sauce or crushed tomatoes
- 2 teaspoon dried oregano
- 1 handful of fresh basil
- salt and pepper to taste
Start off by sautéing your chopped onion in a 2 tablespoons of olive oil on medium heat.
Add in the 2 quarts of homemade chicken stock. If using store-bought, I would recommend getting the low-sodium organic variety. It’s much healthier! Add salt and pepper to taste.
Add the chopped carrots, peppers, beans, and tomato sauce. We used left over pizza sauce from Citerella that we had to get rid of. I like the Citerella brand because the only use simple, natural ingredients. There are about 5 on the label and all of which you can easily pronounce. Unless of course you struggle with tom-ate-toe versus tom-ah-toe, but that’s a whole different story.
Add Bob’s red mill Whole Grains and Beans to the pot, stir to combine and bring to a boil. Once boiling, lower the heat to a simmer and let it brew for 2-3 hours. The longer it sits, the more reduced and delicious the soup will be. So be patient!
Add more salt and pepper to taste, if desired. Serve with a slice of crusty Italian bread and enjoy!