Eating a plant based diet is part of the sixty day healthy lifestyle challenge I’m participating in. And while I most definitely will never be Vegan, I do always feel better the more greens I consume.
I’m sure you have heard about Kale and it’s Super Food properties. If not read about it here. While smoothies are an easy way to sneak in greens, this soup does a pretty good job making eating healthy an easy task to accomplish! Today I’m off to a nutrition workshop here in San Diego. It’s called, “Cooking Plant Based in Half the Time”. Let’s hope I retain some of the information!
Have a great Sunday!
Recipe from TDM 60 Day Challenge
Crockpot:
• 2 cups dried northern beans soaked overnight
• 1 bunch of kale
• 4 cloves of garlic
• 1/2 large yellow onion
• 2 quarts of vegetable broth
• 2 cans of organic diced tomatoes
• 2 medium carrots
• 2 ribs celery
• 2 bay leaves
• 2 rosemary sprigs
• 1 tablespoon of minced garlic
• sea salt (to taste)
• Italian seasoning (to taste)
Instructions:
1. Set your crock pot to the low setting for 8 hours or high for 3-4 hours. Add all items except kale.
2. Add chopped kale and cook for 10-15 minutes.
3. Remove rosemary stems and serve!
