spinach bean soup

Don't be fooled by my food posts. I have been eating too much junk food and failing miserably at my one month new year's resolution.

I just made a large batch of this soup so hopefully I can get back on track. It's kind of like a white bean kale soup except I didn't have any kale and a I didn't have any white beans, so it's a spinach kidney bean soup (w/assorted veggies).

What you need:

Vegetable stock (1 box for this recipe. You can add water if you need more liquid or add more stock. I recommend stock because stock has a little more flavor than broth)
Can of beans
Mix of veggies (Confession: I keep a bag of frozen vegetables on hand because my fresh vegetables go bad too quickly)
Chopped spinach (I also used frozen)
Half and onion diced
Garlic (optional)

Whole wheat bread
Garlic Clove

What to do:


Saute veggies and onions in a pot. I added liquid amminos for extra flavor.
Pour in box of stock, drained beans and spinach. Let frozen spinach melt. Season with salt and pepper.
Let boil then reduce to medium heat and cook for 15-20 minutes.

Serve with toasted garlic bread. My favorite way to get a hint of garlic flavor onto bread is super simple. Get toasted bread and while it's hot, cut a garlic clove in half and rub the cut half onto the bread. The garlic will melt and the bread will soak in all of the garlic flavor. The bread also has a little kick. This method is also great for making sandwich bread.

It's not the best looking soup but it was surprisingly comforting and pretty good. I know it's hard to get excited about healthy food. If I cooked like Paula Dean of course everything I make would be good because let's face it, anything with a lot of fat tastes good. 

This dish is good for people who don't want to chop anything and want to make soup in 20 minutes so you can start your night watching all of your favorite t.v. shows.