Updated: Mar 9, 2019
It's amazing how productive I am creating new recipes in the winter-time. Must be because I am sad, emotional, cold, chapped in places that I cannot even speak of on the internet, and longing for my family. Cooking is my happy place and just like therapy minus the excessive co-pay.
My parents would make all sorts of soups and they were all full of vegetables and meat. These would always be a surprise; there was never a recipe since we just used whatever we had available. I've been on a kick of Greek and all things med (including re-runs of Below Deck Mediterranean). With a tomato base, fresh vegetables and rich beans, this soup is as close to the Mediterranean as I'm going to get while I stare at white stuff falling from the sky.
3 cups of low sodium vegetable stock
15 oz. can diced tomatoes
3 cups (~400 g) thick sliced carrots
3 cloves garlic; chopped
1 tsp (5 mL) olive oil
2 cups (~370 g) cooked/boiled/frozen/drained white navy beans
1 cup (~170 g) cooked/boiled/frozen/drained baby lima beans
3 cups (~200 g) raw kale leaves
1 cup (100 g) sliced celery
1 small yellow onion (~110 g); diced
1 Tbsp distilled white vinegar
1 tsp oregano
2 tsp salt
In a medium-heat pot with olive oil, add onions and garlic; cook until translucent.
Add carrots, vegetable stock, vinegar, oregano, salt, and pepper; bring to a boil.
Add diced tomatoes, navy beans, lima beans, kale, and celery; bring to a boil at low-medium heat for 20 minutes.
Remove from heat and serve hot or cold.
Macros per Serving (6): 37 g of carbs | 2 g of fats | 10 g of protein
NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.