bean-pea-spinach soup

February 23rd, 2015

add to a soup pot:

chopped onion
5 or 6 large handfuls fresh baby spinach
1 cup (ish) dried split green peas
1 cup (ish) any color lentils
1 can black or kidney or pinto beans, INCLUDING liquid
1 – 2 cups baby carrots
enough veggie broth to fill pot (i love Whole Foods 365 brand)
1 – 2 cloves (or tsp.) garlic
fresh ground pepper
italian seasoning to taste

bring to a rolling boil.
reduce heat and continue to soft boil for approx. 45 min.-1 hour.
remove from heat and with slotted spoon, remove 3/4 of all solids (veggies and beans).
transfer solids to a large bowl.
set aside.
with immersion blender, blend remaining solids and soup liquid to a thick yumminess.
return the set aside veggies and beans to the soup.
YUMMY!
eat alone or pour over cooked rice or grain like quinoa, millet and/or buckwheat

…the motivator lady
lori ellen
eating behaviorist
motivation.inspiration.strategies.support

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