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

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!)


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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