Before I get on to Meatless Monday, I just want to express my deepest thank you to all of you for your sweet, thoughtful comments on my last post. It’s never easy to be vulnerable by exposing such deep rooted emotions, especially when this vulnerability is suddenly set in stone (or…ahem…keyboard.) But you all have such huge hearts and I really do appreciate each and every one of you.
And now it’s time for Meatless Monday! 😀
If you’re looking for ways to sneak more dark greens into your life, this soup recipe is a great place to start. I like to use kale, because the flavor is so earthy and sweet and lovely. But you could use any green that you like (or any green that you’re hoping that you’ll like! 😉 ) Think collards or spinach or even cabbage.
Meatless Monday should be satisfying, flavorful and fun. It should also be filling.
While most vegetarians/vegans are getting plenty of protein throughout the day, it’s easy to skimp on this nutrient when planning a vegetarian meal. Aside from being an important building block for muscles, skin, bones, etc. while keeping our immune system healthy, protein also makes us feel full and most importantly keeps us feeling full which prevents overeating later on. Without an adequate supply of protein at each snack/meal, we’ll be reaching for something else to satisfy in no time at all.
In other words, be sure to include some source of protein with your Meatless Monday Meal!
Vegetarian Protein Sources:
- small amounts of cheese
- nuts or seeds
- yogurt or milk
I always double up on this soup so that there are plenty of leftovers. There’s nothing like rushing around all day and coming home to find that dinner is all set. Simply place single servings in the freezer and pull out as needed. How’s that for easy peasy?
Winter Vegetable Soup – Cooking Light Magazine
(Serves 4; serving size: 2 cups)
- 1 tsp olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 cups cubed peeled acorn or butternut squash
- 2 cups diced peeled red potato
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 tsp dried basil
- 1/4 tsp cinnamon
- 1/4 tsp dried thyme
- 1 (28-oz) can diced tomatoes, drained
- 2 (14-1/2 oz) cans fat-free, low-sodium vegetable broth
- 4 cups chopped kale
- 1 (15.5 oz) can navy beans or other small white beans, rinsed and drained
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes. Add squash and next 6 ingredients (squash through thyme,) stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
- Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender. Ladle into bowls and serve.