back to reality and back to work this week. today, i cooked up a soup that i’m going to take to lunch this week. the great thing is, i can freeze the rest of the soup in individual containers and take the left over for lunch anytime!
1/4 cup of olive oil
1 bunch of celery, chopped
1 large yellow onion, chopped
3 carrots, peeled and chopped
1/2 head of garlic, minced
2 medium sized potatoes, cubed
1/2 of cabbage, shredded
8 oz of brussel sprouts, halved
1 -15oz can of white kidney beans, drained and rinsed
280z plumbed tomatoes, drained and chopped
10 cups of vegetable stock
1 tbs of salt
1 tbs of pepper
1. In a large pot, heat olive oil on medium heat.
2. add celery, onions and carrots. saute until onions are translucent.
3. add garlic, potatoes and vegetable broth. bring to boil then simmer on medium heat for 15 minutes.
4. add the rest of the vegetables and simmer until the brussel sprouts and cabbage are soft.
** i adapted this recipe from the eat clean cook book. tweaked it and made it my own.**