Hearty Bean & Green Soup

This nourishing and nutritious soup is a template that can easily be switched up and swapped with different ingredients.  It’s easy to customize and adapt to what you have on hand in your fridge and pantry.  The beans are a satisfying, filling protein.  Try swapping the celery for kale or swiss chard.  Try adding cooked, shredded turkey or chicken breast if you’re not going the vegan route.  The possibilities are endless!

1 Can White Beans (Great Northern or Cannelini) or Black-Eyed Peas

2 Cups Baby Carrots

2 Celery Stalks, Sliced

1 Cup Chopped Baby Bella Mushrooms

1 Small Onion, Chopped

Shredded, Cooked Turkey or Chicken Breast (optional)

1 Quart + ¼ Cup Vegetable Broth

2 Cups Water

4 Garlic Cloves, Chopped

1 ½ Tsp Dried Thyme

¼ Tsp Dried Red Pepper Flakes (optional)

1 Tbsp Apple Cider Vinegar

2 Bay Leaves

Salt and Pepper to taste

1 Package of Frozen Cauliflower Rice

1.  Saute onions, mushrooms, and celery in a large pot over medium heat.  When onions are soft, add the garlic cloves and saute for about 30 seconds, or until golden but not dark brown or burned.

2.  Deglaze pot with vegetable broth.  Add water, carrots, turkey or chicken, thyme, bay leaves, and salt and pepper.  Simmer for 20 minutes.

3. Add beans.  Simmer for another 10 minutes or until carrots are soft.

4. While soup is simmering, place cauliflower rice in another pot.  Add ¼ cup vegetable broth and a dash of salt.  Cover tightly and steam on medium-low heat for 10-15 minutes, or until soft.

5. Take soup off heat.  Stir in apple cider vinegar.  

6. Add cauliflower rice to the soup bowl.  Ladle soup over the rice.