Sharing

by Sheri on September 17, 2012

So Jaxin thought it would be nice to share his cold with Zaxari and myself so this weekend was kind of exhausting!  Saturday night Zaxari had a very hard time sleeping since his nose was very runny and stuffed up.  When he did fall asleep he would try and stick his thumb in his mouth (he is a thumb sucker) and then he could not breath which would wake him up. 

He was up almost every hour until I decided enough was enough and brought him into bed with me around 1am.  Then he finally slept!  I however, did not sleep very well since I was worried about him waking up again…pretty much slept with one eye open much of the night.

We woke up Sunday morning feeling tired and the cold had got me too.  Sunday was spent just staying home and trying to take it easy.  But I had to keep pushing along since I needed to do laundry and prep some food for the week. 

Since we were all feeling tired and pretty much under the weather I decided to make a big pot of soup!  I also thought it would be nice to share the recipe with everyone too!

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This soup was so darn good!  I took the recipe from one of my very old Cooking Light magazines and changed it a little to what I had on hand.  I will definitely make this soup again.

This is a really nice hearty soup.  Great for the fall and those chilly nights that are coming our way.  You can use really any type of canned beans you happen to have on hand in your pantry.  You can also add rotisserie chicken or in my case I added two smoked chicken-turkey sausages cut up to make it more of a heftier dish.

Two Three Bean Soup with Kale

(slightly adapted from Cooking Light Magazine)

2 tablespoons olive oil
1 small onion chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 teaspoon salt divided
2 garlic cloves, minced
1 litre of vegetable broth, divided
1 cup of water
1 bunch of kale stemmed and chopped
1 (15-ounce) can no-salt-added cannellini beans, rinsed, drained and divided
1 (15-ounce) can no-salt-added navy beans, rinsed, drained and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon of freshly ground black pepper or more to taste
Fresh herbs and seasonings of your choice

Instructions:

1. Heat a large Dutch oven over medium-high heat.  Add olive oil to the pan; swirl to coat.  Add the onion, carrots, and celery and sauté for 6 minutes or until the vegetables are tender. Stir in 1/4 teaspoon salt and garlic; cook for 1 minute.  Stir in 3 cups of vegetable broth, 1 cup of water and kale.  Bring to boil; cover, reduce heat, and simmer for about 3 minutes or until Kale wilts.

2. Place half of the cannellini beans and half of the navy beans and the remaining 1 cup of vegetable broth in a blender; process until smooth.  Add pureed bean mixture, remaining cannellini beans, navy beans, black beans, sausage if using and pepper to soup.  Bring to a boil; reduce heat, and simmer for about 5 or so minutes.  Stir remaining 1/4 teaspoon of salt and fresh herbs or seasonings of your choice in.

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This soup is so darn good…you have to try it.  It makes about 6-8 servings so the leftovers are perfect to portion out and keep in the freezer for a quick and healthy lunch!

The smoked chicken/turkey sausage I used gave the soup such a wonderful smoky flavor to the broth…I loved it.  It almost reminded me of the same flavor split pea soup has.

This soup was the perfect way to feed a cold!

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