December 16, 2014

Crockpot Kale Bean Soup





ugh. there's something about comfort food that just makes all the problems go away.
they make you forget and enjoy the flavors. 







Recipe: Kale Bean Soup
By: Hannah Claudia
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4 stalks of celery, chopped 
3 carrots, peeled and chopped
1 onion, minced
3 cloves of garlic
3 tablespoons of sun-dried tomatoes (the kind that's packed in oil)
2 cups of kale, washed (tear the leaves and finely chop the stems)
3 large tomatoes, diced
black pepper, salt (to taste)

1.5 cups of cooked lentils (about 3/4 cup dried), with the reserved water
1.5 cups of cooked black beans, drained (about 3/4 cup dried)
1 cup of leftover wild rice (add more if you want!)



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1. Add the first half of the ingredients (from celery to tomatoes) to the crockpot. 
2. Add enough water (or vegetable stock) to cover everything and cook on high for about 2-3 hours.
3. Stir in the cooked lentils, black beans, and wild rice. Cook for longer if desired, but you can eat it at this point too ;)




paired it with my seed bread ;)

xoxo, hannah

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