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New year, new soup; but same me.
I’m all about the whole new year, new me mentality, and I think it’s important for us to reflect and decide how we could have done better. It’s also important to pat ourselves on the back where it’s deserved. Many of us don’t give ourselves nearly enough credit.
For the first time ever, I’m looking back on the last year with no regrets or concerns. Between running my first 5K, growing an urban garden, rescuing Tilly, trading most of my video gaming for reading, and working my ass off, I can say with confidence that I’ve spent the year being the best version of myself. The only thing I *really* need to work on is going to bed and waking up earlier—because the whole lights-out-past-midnight thing isn’t working for me.
Neither is starting my day at 10am. (Problems you face when you work from home.)
But today, I was up and showered by 6:30am.
And then there’s this blog—one of my favorite spaces in the whole wide world. This year, in this space, I just want to continue to flourish and nourish… starting with this health-giving Southwestern Kale and White Bean Soup ♡
Southwestern Kale and White Bean Soup
A few weeks ago I shared my Hearty Vegetable & Quinoa Soup with you. This baby looks similar, and it’s full of quinoa and vegetables as well, but it has a completely different flavor profile. In addition to the protein-rich cannellini beans, you’re getting a healthy dose of fiber, beta carotene, and vitamins, all spun with warming spices like cumin and chili powder. Each spoonful offers sunny Southwestern flavors that are oh-so-welcoming to a hunk of fresh and crusty bread.
This soup makes for a perfect pick-me-up lunch and a cozy substantial dinner.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.
Southwestern Kale and White Bean Soup
Ingredients
- 2 TBSP olive oil
- 1 large white or yellow onion, diced
- 3 cloves of garlic, sliced
- 2 carrots, thinly sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 tsp turmeric
- 28 oz can of diced tomatoes, with juice
- 32 oz low-sodium vegetable broth (*see notes)
- 3-4 cups water
- 1.5 tsp unrefined sugar
- 1 tsp kosher salt, more to taste if needed
- Cracked black pepper, to taste
- 1/4 cup quinoa
- 2 15 oz cans of cannellini beans, drained and rinsed
- 2 heaping cups chopped kale
- 1 TBSP freshly squeezed lemon juice
Instructions
- In a large stockpot, heat olive oil over moderate heat. Add diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes, or until onions are translucent and aromatic. Add the chili powder, cumin, coriander, oregano, and turmeric, and sauté for another 2 minutes.
- Add the vegetable broth, crushed tomatoes, water, and sugar. Season with the salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes.
- Add the dry quinoa and cover; cook for 15 to 20 minutes, or until quinoa is cooked.
- Finally, add the cannellini beans and the kale. Simmer for another 5 minutes, stir in the fresh lemon juice to brighten things up, and serve—preferably with a hunk of fresh crusty bread :)
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