Kale and Navy Bean Soup {Vegetarian Collection}

School started up again Tuesday, and I was sooo not ready for it. I want to continue eating fresh peaches and running outside in a tank top. I don’t want to do homework! YUCK!

I do love fall though – my favorite season, so there is a bright side to this whole September thing.

I’d like to say that I crossed every single item off of my summer bucket list, but sadly, I can’t. I didn’t go to a drive-in movie theater and I didn’t make homemade pickles…but I DID…go camping on a lake with my boy.

I also made strawberry jam with handpicked strawberries..

AND something unexpected, and not on my list at all…I got engaged!! So who cares that I didn’t make pickles!? They can wait until next year.

I’m also continuing with my 30 things to do before 30 list, and have it coming along nicely. On that list is to cook my way through a cookbook from front to back, and I have made soooo many awesome recipes from Canadian Living’s The Vegetarian Collection (my book of choice). This is a recipe from that book, and I’m excited to share it with you since it was so tasty. I hope you enjoy it as much as I did!

To begin, heat oil over medium heat in a Dutch oven; add onion, garlic, coriander, cumin, salt and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add broth, 4 cups of water…

And then add your potato, sweet potato and beans. Bring to boil.

Reduce heat and simmer, covered, until vegetables are almost tender, about 20 minutes.

Add kale and parsley, simmer, covered, until kale is tender, about 20 minutes.

That’s it! I highly recommend this soup. Enjoy!

Kale and Navy Bean Soup
Recipe from the The Vegetarian Collection
Makes 8 regular and 10 small servings
Per 1 of 10 servings: 202 calories | 10g protein | 4g total fat | 35g carbohydrates | 4g fibre | 5 WW points +

Ingredients:
2 tbsp (30 mL) extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp each of salt and pepper
6 cups (1.5 L) vegetable stock
4 cups water
2 cups (500 mL) diced peeled potato (about 2)
1 large sweet potato
2 cans (19 oz/540 mL) navy or white kidney beans, drained and rinsed
6 cups (1.5 L) shredded deveined kale or spinach
1/2 cup (125 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice

Directions:
In Dutch oven, heat oil over medium heat; add onion, garlic, coriander, cumin, salt and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add broth, 4 cups of water, potato, sweet potato and beans. Bring to boil. Reduce heat and simmer, covered, until vegetables are almost tender, about 20 minutes.

Add kale and parsley, simmer, covered, until kale is tender, about 20 minutes.

Note: To make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.

Like this soup?
Try other Vegetarian Collection recipes like this Lentil Feta Salad!

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Coconut Curried Sweet Potato and Chickpea Soup

I just arrived back in Ottawa after a quick visit with my family. It’s funny how being home never changes. The same people work at the grocery store, the same smiling faces are on the street…it makes me happy.

Paul and I visited this particular weekend because my Grandparents were putting on a dance at their local Lions Hall. It was a riot! Tons of waltzes, polkas, two steps, and of course, square dances.

Now, Paul had never danced a day in his life before I brought him home. So, like every newcomer my Grandparents and I showed him a few of the basic moves for a square dance and gave him a few waltzing and polka lessons. He caught on great! And we ended up having a blast. Funny how something you dread can turn out to be fun!

We of course ate a lot of sweets this weekend, and after these sorts of indulgences I thought I would turn to something healthy, like this soup. It contains all the fixings of what I’ve been craving lately. Sweet potatoes, curry, and coconut milk. Great for fall, and great for my tummy. Plus it’s a nice thing to eat after all those sugary squares and brownies!

To begin, chop up your peppers and onions and mince your garlic.

Cook onions, jalapeno pepper, and bell pepper until softened, about 5 minutes.

Add garlic; cook 2 minutes more.

Add curry powder and cayenne and cook, stirring for about one minute.

Chop up your sweet potato and then add it and chickpeas.

Transfer your mixture to a soup pot and add chicken broth, water and coconut milk. Season to taste with salt. Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Stir in cilantro, reserving a bit for garnish if desired.

Coconut Curried Yam and Chickpea Soup
Recipe adapted from foodess
Serves 4

Ingredients:
2 tbsp vegetable oil
1 large onion, chopped
1 jalapeno pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp curry powder
1/4 tsp cayenne powder
1 can chickpeas, drained (about 2 cups)
2 large sweet potatoes, cubed
4 cups chicken broth
2 cups water
1 can coconut milk (slightly less than 2 cups)
salt to taste
chopped cilantro, to taste

Directions:
Heat oil in a large stockpot over medium high heat. Cook onions, jalapeno pepper, and bell pepper until softened, about 5 minutes. Add garlic; cook 2 minutes more. Add curry powder and cayenne and cook, stirring, one minute. Add chickpeas, cubed yam, chicken broth, water and coconut milk. Season to taste with salt. Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Stir in cilantro, reserving a bit for garnish if desired.