Sometimes I can cook and sometimes I can't. When I can cook, my favorite recipes are for the crock pot. I get the cooking part done in the morning when I have more energy. I have found one or two recipes that work well and this is one of them.
I feel better when I eat home-cooked food. After a year of strict macrobiotics, different allergy diets, low-carb, etc. That's really the only conclusion I've been able to reach. I know greens are good for you, but don't care for them unadorned, so this recipe sneaks in the greens.
Crock Bean Soup with Kale
Serves 6 (freezes beautifully)
3T olive oil
3 onions - chopped
1 carrot - chopped
3 cloves garlic - pressed
1 bunch kale - trimmed and sliced (cut it small if you want it to disappear)
1 pound dried cannellini beans - soaked overnight (or any white bean)
1/4 cup tomato sauce
1/4 tsp red pepper flakes
1 qt chicken or vegetable broth
Salt and pepper to taste
In a skillet heat olive oil over med high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook til wilted, about 3 minutes.
In a crock pot, place soaked beans, red pepper flakes, contents of skillet and cover with broth (if you need more liquid, add either more broth or water til contents are covered by 1/8").
Cook on high 8 hours or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.
Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carb; 13g Dietary Fiber; 0 mg Cholesterol; 85mg Sodium
I proofread carefully, but you know how it goes. It is 8 hours on high. Obviously, this is a very forgiving recipe and hard to screw up if the beans get cooked well enough.
From flylady.com
I feel better when I eat home-cooked food. After a year of strict macrobiotics, different allergy diets, low-carb, etc. That's really the only conclusion I've been able to reach. I know greens are good for you, but don't care for them unadorned, so this recipe sneaks in the greens.
Crock Bean Soup with Kale
Serves 6 (freezes beautifully)
3T olive oil
3 onions - chopped
1 carrot - chopped
3 cloves garlic - pressed
1 bunch kale - trimmed and sliced (cut it small if you want it to disappear)
1 pound dried cannellini beans - soaked overnight (or any white bean)
1/4 cup tomato sauce
1/4 tsp red pepper flakes
1 qt chicken or vegetable broth
Salt and pepper to taste
In a skillet heat olive oil over med high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook til wilted, about 3 minutes.
In a crock pot, place soaked beans, red pepper flakes, contents of skillet and cover with broth (if you need more liquid, add either more broth or water til contents are covered by 1/8").
Cook on high 8 hours or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.
Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carb; 13g Dietary Fiber; 0 mg Cholesterol; 85mg Sodium
I proofread carefully, but you know how it goes. It is 8 hours on high. Obviously, this is a very forgiving recipe and hard to screw up if the beans get cooked well enough.
From flylady.com
This looks totally delish! Makes me hungry!
