I love soup. I would eat it everyday if I could. My husband, however, is not the biggest fan. So, soups in our house need to be hearty, delicious, and filling. This Sunday Soup is the perfect set and forget kind of soup.
1 medium onion
3 small roma tomatoes
3 medium carrots
1 small sweet potato
4-5 large handfuls of kale
3 cloves of garlic
1 can or 15 ounces great northern beans (garbanzo beans would also work)
1.5 cups of vegetable stock (you can add more if you like more liquid to your soup)
2 tbsp parsley
1 tbsp thyme
1/2 tbsp rosemary
Instructions (See below for crock pot instructions)
In a Dutch oven (or medium stock pot) heat a drizzle of olive oil.
Chop: onion, carrots, sweet potato into half inch cubes. Add to the pot. Heat 3-5 minutes.
Add minced garlic, and diced tomatoes.
Heat for 5-7 minutes or until onions are translucent.
Add vegetable stock and beans
Bring to a boil; then reduce to a simmer for 25-30 minutes or until potatoes are almost fork tender.
Stir in parsley, thyme, and rosemary. Simmer for another 10 minutes.
Turn off heat. Mix in rinsed kale and enjoy!
Add all ingredients-BESIDES KALE-into a large crock pot.
Cook on high for about 3 hours, or until potatoes are tender(aprox. 6 hours on low). Turn off heat, add kale, and enjoy!
Heat flour to kill of any bacteria. Either microwave for 1.5 minutes (stir half way through), or heat in a 350 degree oven for 3-5 minutes (stir half way). Cool.
Cream butter and sugar together.
Add vanilla, milk, and any other custom ingredients.
Mix in flour.
Try not to eat the entire bowl in one sitting.
It stays in the fridge for up to a week. Personally, I love to keep it in the freezer, and eat it like ice cream. Freeze in an air-tight container for up to a month. You can also make an awesome cookie dough dip by adding 3/4 cup of yogurt (vegan or dairy). It is the perfect summer snack.
Roughly chop onions. Saute over medium heat until soft.
Add garlic and a pinch of salt. Keep sauteing until onions are translucent.
Mix in balsamic vinegar and aminos. Cook for 5-10 minutes to thicken.
Add savory, thyme, and water/broth.
Cook over medium low for a minimum of 45 minutes. BUT, it really tastes best when cooked for 2.5-3 hours. The longer you let the soup cook, the better it tastes. Time is the best thing for this soup.
Serves 4-6 people
I strongly suggest using aminos rather than soy sauce in this recipe. Aminos are liquid amino acids taken generally from soy or coconuts. It makes a richer, meatier sauce. Side bonus it is lower in sodium and naturally gluten free.
We love this recipe. Serve with a crusty piece of bread, or even a (vegan) grilled cheese. It also makes a great onion gravy that we love to eat over mashed potatoes. You can find that recipe below:
Warm up left over soup over medium heat.
In a separate dish add 1-2 tablespoons of arrowroot powder or pure corn starch to 1/4 cup of soup to make a slurry. Whisk until smooth.
Chop Jicama into 1/2 inch cubes. Roughly chop Strawberries.
Add Blackberries and Blueberries.
Add the zest and juice of one lime.
Mix 1 tablespoon Agave Nectar and a pinch of salt.
I love summer. There is nothing better than fresh fruits and vegetables. Jicama is is a globe looking root vegetable; the interior is sweet and starchy. I would describe it like a sweet water-chestnut, or a starchy cucumber. It is easy to make sweet or savory, so be watching for more jicama recipes from me this summer. I hope you love this fresh salad as much as I do!
For most of my life, I have been considered vertically challenged. Now, I LOVE my height, but I am always needing to hem my pants. It can get old real fast. So, I have the lazy way to hem pants. This makes the process so much easier, and it takes less than 10 minutes.
Here is the perfect example of pants that are WAY too long. So, we are going to fix them.
This whole process is three steps, and so simple. I used a sewing machine, but you could also do the sewing by hand. Here we go:
Step One: Put on pants INSIDE out. Pin just above where you want the pants to sit. Be extremely careful when removing the pans with pins in them. You do not want to accidentally stab yourself (definitely speaking from experience here)
Step Two: Sew around the bottom edge.
Step Three (Optional): For skinny jeans, you will need to take in the sides to get that perfect slim pant leg. Once again, put the pants on inside out. This time pin along the outer edge. Careful when removing.
Then you are DONE! So easy.
I hope this helps you, and makes your life A TON easier.
I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.
Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.
Red Bell Pepper
Yellow Bell Pepper
3 tbsp coconut aminos (or a clean soy sauce)
1/2 tsp agave nectar
1/2 tsp chili paste
1/2 tsp ginger
1 1/2 tbsp creamy peanut butter
1/4 tsp red pepper flakes (omit if you want non-spicy)
Preheat oven to 400 degrees.
Roast spaghetti squash for 45-55 minutes or until fork tender.
Mice garlic. Dice carrots, peppers, onion, and peas.
Over Medium-High heat, saute vegetables for 5-7 minutes.
Pull spaghetti squash out of oven, mix in vegetables and dressing.
This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!