New Year's Resolution Time Is Here!

Updated: Jan 13

I am definitely one of those people that set a bunch of resolutions for the New Year. My resolutions typically have to do with getting back to my typical healthy eating lifestyle and cutting back on carbs and sugar (I thoroughly enjoyed baking season this year!)


For me, it's mostly about getting back to feeling my best. This means eating more whole foods, more plants, less carbohydrates/gluten, and more protein. I just feel better all around when I'm eating this way! Tonight, I created a three bean soup that checked all these boxes. Low calorie, high protein, packed full of beans and veggies and gluten-free and dairy-free. Plus, this recipe makes a giant pot, which will last me about 4 lunches/dinners. Check out the recipe below!


Three Bean Vegetable Soup


This soup is the perfect go-to weeknight meal. There is minimal prep involved and not a lot of chopping veggies. Plus, it’s high in protein and super filling!


Ingredients


1 tbsp olive oil

1 medium yellow onion

2 large garlic cloves

2 celery stalks

2 large carrots

2 tbsp tomato paste

1 tbsp dried oregano

1 tbsp dried thyme

½ tbsp dried basil

½ tbsp garlic salt

2 15 oz. cans dark red kidney beans

1 15 oz. can pinto beans

1 15 oz can white beans

1 23 oz can crushed tomatoes

4-6 cups vegetable broth


Begin by heating the olive oil in a large stock pot. Once warmed, add the chopped onion and minced garlic cloves. Heat until the onions are translucent. Add the chopped carrots and chopped celery. Sautee about 5 minutes on high heat until the carrots start to feel slightly tender. At this time, add in the dried herbs, garlic salt and the tomato paste. Mix it all together and let cook for about a minute. Then add the can of crushed tomatoes and all the beans (make sure the beans are drained and rinsed). Finally, add about 5-6 cups of vegetable broth, depending on how liquidy you like your soup to be. Bring the soup to a boil. Once boiling, lower the heat and let it simmer for about 30 minutes.


I like to serve my soup with some crusty sourdough bread and some vegan “parmesan cheese”. The parmesan cheese is 2 parts raw cashews to 1 part nutritional yeast blended in the food processor.



**When buying beans make sure to buy BPA-free cans**


I wish you all a happy and healthy new year!


Just a reminder - I am now accepting clients for my 3- month and


6-month plant-based coaching programs. Send me an email or a message if you are interested!


39 views0 comments

Recent Posts

See All