30 Dec

Fiesta Soup

Fiesta Soup
Serves 8
This recipe makes a giant pot of food–it’s great to make for dinner then eat the leftovers for lunch for a day or two. Or, make it for a crowd (Super Bowl party, anyone?!)
Write a review
Print
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 medium white or yellow onion, finely chopped
  3. 1 large carrot, scrubbed or peeled and finely chopped
  4. 1 red bell pepper, finely chopped
  5. 1 jalapeño or serrano chili, finely sliced (leave out if you want your soup mild)
  6. 2 cloves garlic, pressed or finely chopped
  7. 1 tablespoon ground cumin
  8. 1 tablespoon chili powder (or taco seasoning, whichever you have on hand)
  9. 1 15 ounce can diced tomatoes (include the juice in the can)
  10. 1 25 ounce can black beans, drained and rinsed (or use two 15 ounce cans)
  11. 1 bay leaf
  12. 1 quart veggie or chicken stock
  13. 2 cups purified water (or more stock)
  14. 2 cups already cooked quinoa*
  15. 2 1/2 teaspoons sea salt, divided
  16. 3/4 teaspoon course black pepper fresh cilantro for garnish sliced avocado for garnish
Instructions
  1. Recipe: Preheat a large Dutch oven or soup pot over medium heat. Add the onion, carrot, bell pepper and jalapeño with 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté until soft and the onion is translucent, about 7 minutes. Turn the heat to low (to prevent burning the spices) and add the garlic, cumin and chili powder; cook 2 minutes until the spices are fragrant. Turn the heat to medium high and add the tomatoes with their juices to deglaze the pan, using your wooden spoon to scrap up everything on the bottom of the pan. Add the drained and rinsed black beans, stock, water, 2 teaspoons salt, 1/2 teaspoon pepper and bay leaf. Bring to a boil and quickly reduce to a simmer. Simmer at least 20 minutes to let the flavors combine. Adjust seasoning to taste if needed. While your soup simmers, prepare the quinoa–it takes about 15 minutes. Need help? Learn how to cook quinoa here. Add two cups of cooked quinoa to your soup, stir, and let simmer at least another 5 minutes to let it absorb some of the soup’s flavor. When you dish up, be sure to reach the bottom of the pot to scoop up all the good stuff. Garnish with fresh cilantro and a few slices of avocado. Store leftovers in an airtight glass container in the refrigerator up to 5 days, or in the freezer up to 3 months. Enjoy!
Notes
  1. Recipe Notes: Pay attention to what’s in your spices and other ingredients, only use ingredients without fillers and preservatives. Especially your chili powder or taco seasoning, look for simple ingredients without any added sugar. I get my chili powder from the Savory Spice Shop and the only thing listed on the ingredients is chilis. *Quinoa keeps in the refrigerator up to 5 days, so make extra for meals and salads later in the week. 1 cup of dry quinoa yield about 3 cups cooked.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
19 Jan

Raw Creamy Tomato Soup

Raw Creamy Tomato Soup
Three Ingredients in less than 5-minutes! YUM!
Write a review
Print
Ingredients
  1. 2 large tomatoes
  2. 1 avocado
  3. 1/3 cup fresh salsa
  4. 1/2 tsp pink himalayan sea salt
  5. 4 TBS Braggs Nutritional Yeast
Instructions
  1. Put all of the ingredients in a high quality blender and mix on low for a few seconds or until mix together. This is not a smoothie. The chunkier the better.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
26 Dec

Savory Pumpkin Harvest Soup

Savory Pumpkin Harvest Soup
A delicious fall soup in seconds!
Write a review
Print
Ingredients
  1. 2 C pumpkin, cubed
  2. 2 green apples, cored & quartered
  3. 3/4 C coconut water
  4. 1 clove garlic, crushed
  5. 1/2 C onion, chopped
  6. 2 Tbsp raw tahini
  7. 1/2 tsp thyme
  8. 1/2 tsp sea salt
  9. 1/2 tsp paprika
Instructions
  1. Place all ingredients in a food processor or blender. Mix until warm. 🙂
The Belly Fit Club http://thebellyfitclub.com/wordpress/

Live Chat

Join the Live Chat
Facebook
Facebook
YouTube
YouTube
Instagram
Follow by Email
Twitter
Pinterest
Pinterest