This soup is a chowder makeover; it’s got a rich texture and is full of sweet corn flavor, without any of the fat that’s found in your typical chowder. Instead of using butter or heavy cream, this chowder gets its creaminess from a mixture of skim milk and chickpea flour, which is a great source of protein and fiber. If you don’t have chickpea flour at home, I would recommend substituting it with cornmeal to enhance the chowder’s corn flavor, or with almond flour.
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I love the packages of dried beans with 16 kinds of beans- it's a combination including pinto beans, red beans, pink beans, kidney beans, northern beans, lima beans, white beans, black beans, black eyed peas, chickpeas, split peas, lentils, and pearl barley. That's a lot of beans...and a TON of nutrients. They make a complex, flavorful, and textured soup. Some bean soup mixes are labeled with 15 beans, 13 beans, or any number of beans ranging from 9-16. Grab one of those bags and try this soup recipe!
A meatless, main-dish crockpot soup made of white beans that simmer all day with garlic and onions, tomatoes, zucchini, and carrots. Such simple flavors, but together they make the perfect soup.
This is my go-to black bean soup recipe. It's so flavorful, a bit spicy, and hearty, packed with vegetables, protein, and fiber. In this recipe, I use medium salsa and a small amount of cayenne pepper to add just the right amount of heat for me. If you like a lot of spice, you can use hot salsa and more cayenne pepper, or alternatively, use mild salsa and just a pinch of cayenne for a less spicy soup. My favorite part about slow cooking soup made with dried beans is that it eliminates the extra step of soaking the beans overnight. Just throw everything into the crockpot, puree, and you're done!
Fall is on the horizon, and I've already begun craving soup. When the weather turns cold, what’s more comforting and satisfying than a big bowl of steaming hot soup? It’s definitely a staple in my house during the fall and winter months. Every weekend I make a large batch of soup in the crockpot, and my family and I enjoy it for lunch throughout the whole week. It’s a time saver, and it’s also a great way to increase your intake of fiber-rich beans and vegetables. My recipe for split pea soup is definitely the "stick-to-your-ribs" type - very thick and filling; however, it's easy to thin with extra water or broth if you prefer a thinner consistency. It is also quick and easy to make, has a short ingredient list, and this version is vegetarian, with the ham flavor coming from a seasoning packet instead of a ham hock.
Crisp-tender zucchini and yellow squash roasted with garlic in the oven is a healthy side dish that will go well with anything!
My coleslaw recipe uses Greek yogurt to make this a light, fat-free dish, perfect to serve up alongside a burger, or use as the base for a salad. It's so good, I promise you won't miss the mayo.
A light, refreshing chickpea salad with carrots, peppers, tomatoes, cucumber, and a tangy Dijon vinaigrette dressing. Rich in fiber, iron, and vitamins A and C, this salad is healthy and delicious. It takes only a few minutes to prepare, and it’s very versatile- you can eat it for lunch or snack, as a side dish for dinner, or double the recipe and serve it as a cold salad at your next summer party. Ingredients:
1 15-oz. can of chickpeas, drained and rinsed Handful of cherry tomatoes, quartered ½ cup carrots, diced 1 red bell pepper, diced ½ seedless cucumber, diced 3 Tbsp. red wine vinegar 2 tsp. Dijon mustard 1/8 tsp. dried dill 1/8 tsp. garlic powder Handful of fresh cilantro, chopped Kosher salt and freshly ground black pepper, to taste |
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