Miracle Soup Recipe

Ingredients:

• 1/2 head of cabbage (green)
• 1 onion (white/yellow/sweet)
• 1 small bag of carrots (5-7 small carrots)
• 1 bunch of bok choy
• 1 green pepper
• 4-6 celery stocks 
• Vegetable or chicken stock (1 quart)
• 2 Lipton French Onion Soup Mix packets
• 28 oz. of canned diced tomatoes (flavored OK) 
• Garlic - 6-8 cloves
• Salt and pepper

*You will need a very large pot for this...I used an 8 quart. 

Steps: 

1. Prep all of the veggies by chopping, dicing and slicing. 
2. Saute onion, carrot, celery, and bok choy stalks until the onion is translucent. Add the garlic in the last 30 seconds. 
3. Add the rest of the ingredients to the pot: both seasoning packets, canned tomatoes, vegetable/chicken stock, shredded cabbage and bok choy leaves. 
4. Stir and add water until all of the cabbage is covered.
5. Bring to a boil, lower heat and cover. Cook until the cabbage is tender. 
6. Salt and pepper to taste. 

Notes: 

• Add crushed red pepper flakes for heat. 
• You're the boss, add whatever veggies you have on hand!
• I know it's doable, but I haven't tested this in the crock pot. If interested I would follow the above instructions through step 2. Then, add everything to the crockpot and cook on low for 4-5 hours. Check tenderness of the cabbage. If you need more time, turn the heat up and keep an eye on it. (If anyone tries this, please let me know!) 

Taco Soup - Vegan/Vegetarian

 Healthy, SPICY, tasty...

We all know what happens every January; people get motivated and decide to challenge themselves to some crazy diet, work-out regime, or fast. I'm not going to lie, I am one of those people THIS year; last year did NOT happen. Well, let me take that back, I'm sort of one of those people; the reason I say that is because I started my "challenge"two days ago, NOT on January 1st! 

Anyway, my sister (in-law) Bekah, is definitely someone you want around or someone who's influencing your eating/workout habits. She runs regularly and eats healthy....exactly what I'm challenging myself to! The other day, I saw a photo of her dinner, 'Vegan Taco Soup'. It looked, OH so delicious, kind of like chili (or the photo above). I just had to try this, and yep, she was right, it was amazingly easy and delicious.

Here's Bekah's recipe, slightly modified:

Ingredients

1 large (28 oz) can of tomato sauce

1 can of black beans, rinsed and drained

1 can of chili beans (pinto), with sauce

1 can of dark red kidney beans

1 can of diced tomatoes (use Rotel if you want spicy, otherwise I suggest fire-roasted tomatoes)

10 oz. of corn (I used 1 can of corn, whole kernels)

1 small onion diced

1 bell pepper diced

1 tablespoon coconut oil

1 packet of taco seasoning (I make my own - google the recipe, and double the cumin)

1 quart of vegetable stock

*Optional: additional spices to your liking

*Optional: Fresh spinach, sour cream, jalapenos

Steps

1. Heat up the coconut oil and sizzle the diced onion and bell pepper for about 5 minutes.

2. Add the taco seasoning mix to the veggies and stir until fragrant.

3. Add ALL of the canned goods (and corn if using frozen) and continue cooking on medium-low heat.

4. Pour the vegetable stock until you have reached your desired soup consistency. I like to use the entire quart. 

5. Bring to a boil and simmer on low for at least 30 minutes. 

6. Salt and pepper to taste. 

*Optional: Line your bowl with fresh spinach, pour the hot soup over it, and enjoy with your favorite toppings. My FAVORITE is sour cream, it literally transforms the soup. 

I had mine topped with cheese and sour cream!

(Most of you will never hear me say this again, but, cheese was not necessary-still delicious, but if you're trying to be healthy, you won't miss it if you decide to skip it. On the other hand, sour cream, is always a must). 

Thanks, Bekah for introducing us to something so delicious and SO easy to make. I didn't even have to go shopping to make this; found everything in my pantry and fridge.

:)