Cabbage, Kale & White Bean Soup

Meal Prepping is all the rage right now. For people who are always on the go, on a budget and who want to eat healthy-portioned meals, this is it. Basically, the idea is to spend a few hours of your Sunday prepping food in large portions that you can divide in individual containers for the week. You can make enough for 2, 3 and even 4 days.

Some people like to make stewed beans, cook brown rice or different healthy grains; others grill veggies or meat. It depends on your menu. At home, we make hearty soups very often. It’s a great way to pack in the veggies and healthy ingredients, while serving something comforting that you can enjoy with a piece of bread or side salad.

This “Save it Sunday” Soup recipe that we are sharing with you today is great to save all of those leftovers in the fridge. You can adapt it to whatever you have and even keep it vegan by leaving out the ham and substituting the chicken stock with veggie broth. Once is ready, just divide the soup in individual glass containers and voila. You got soup for the week. (Serves 2 people for 2-3 days)

Cabbage, Kale & White Bean Soup - Ingredients:
  • 4 Cubs of cabbage, finely chopped
  • 4 Cubs elephant kale, finely 
  • 1 ½ Cubs of cooked organic white beans
  • ½ Onion, diced
  • 5 Cloves of garlic, minced 
  • 1/3 Cup of cubanelle peppers, diced
  • 1 Small potato, diced
  • 1 Cup of local cooking ham, diced
  • 1 Carrot, sliced
  • 1 Carton of organic chicken stock 
  • Olive oil and water
  • Salt to taste
  1. In a large pot, sauté the onions, peppers and garlic with a drizzle of olive oil. 
  2. Once it softens, add the rest of the veggies and add a pinch of salt. Cook for a few minutes.
  3. Add the ham, the stock and add a little water until it cover the veggies. Cook for about 45 minutes after it starts boiling. Adjust the salt and serve.

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