How many of you overate this Thanksgiving? I absolutely did. Carbs on carbs on carbs is my jam, and thats exactly what I ate. Mashed potatoes, stuffing, sweet potatoes, rolls, macaroni and cheese… the list goes on. Good thing that only happens one a year! So, with that said, I needed to start with something light this week. Something to get be back in my grove. Once I came across this White Bean French Onion Soup recipe, I just knew it was going to be a winner. I changed nothing, it needed nothing, and that was A-Ok with me. And since I changed nothing, I will just be providing a link to the original recipe for you to try. It is from a wonderful blog called “The Busy Baker”. Here is the link to this delicious soup.
*Note: The only thing I changed was the cooking time was a little broad in times. I started my onions in the late morning and cooked on high for 4 hours, and then had them “keep warm”, while I went grocery shopping. After adding the other ingredients, I only kept it on high for about 2 hours. The recipe does not specify what onions but I used 2 large sweet onions because that is what I had. Any other onion would work fine, except red onion.
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The days are becoming shorter and the temperature is dropping, which to me means blankets, pumpkin everything, and SOUP. With this recipe I have combined over 2 or 3 different black bean soup recipes and in my opinion, this is where its at. Normally I always give credit to those who have inspired my recipes but I honestly lost track of which ones I was "picking and choosing” from. But that is what's so fun about cooking, you can customize each dish you make to be what YOU like. And same goes for here. Possibly you aren’t a fan of jalapeños (which is insane), so feel free to omit. My husband isn’t a fan of raw cilantro, so I usually skip that topping for him. Quite frankly, I’m not sure he even knows the difference between this soup and my chili. Either way, he crunches up about a pound of tortilla chips and heaps on the cheddar cheese. He is really grasping onto my healthy habits… This soup also freezes and reheats very well. It makes a whole crockpot so between the two of us, we couldn't possibly eat it all. I used my freezer/microwave safe glass containers bought from Ikea, and covered them with plastic wrap before locking on the lid. Im not sure if the plastic wrap plays any role in this, but what I do know is that there always seems to be a plastic covering on frozen meals, so I thought, what the hell. Freezing meals is a little newer to me, because for some reason I have not been doing that with left overs. And now, I see how crazy that is. Having home cooked, healthy frozen meals easily accessible in my freezer? Thats a no brainer. Be sure to follow @heartfeltnourishment on both my Facebook page and instagram for more recipes and ideas! Black Bean Soup ~ Crockpot
Ingredients Servings 6
Directions:
**Note- This is a NON-SOAK version of black bean soup, meaning you do not actually need to soak your beans overnight. Don't let the “three noodle” intimidate you. That is just my way of using up left over asian noodles I had lying around! You can easily make this with one type of noodle and whatever veggie noodle you choose. I spiralized butternut squash, and it tasted great. However, I also think zucchini noodles would work just as well. And I warn you, this does pack a little heat, however if you are not a “spicy” kind of person, you can always omit the Jalepeno. The one thing I wouldn’t omit, is the red chili sauce; it give this dish quite a bit of it's flavor. Red Chili Garlic Sauce may be hard for some of you to find, but in my grocery store it is located in the “Asian” aisle near the soy sauces. It is pretty versatile with other Asian dishes, so even though you only use a tiny bit, you can defiantly find other ways to use it up. One of my favorites is to make a sweet and spicy sauce by mixing it with honey, a little sesame seed oil, and soy sauce. Spicy Three Noodle Asian Bowl Ingredients: Servings 4
Directions:
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About MeHello everyone! My name is Ashlee Beach and five years ago I embarked on a life changing journey. Like most americans, I came from a household where food was cheap, fast and easy. Fresh produce just wasn't on the menu, which caused my relationship with food to be a very love-hate. Now at the age of 27, I am 60 lbs lighter, full of energy, and extremely passionate about my new lifestyle. From my own personal experiences I am here to share with you, delicious recipes, healthy living advice, and positive vibes! Categories
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