veggie soup

Fall is just around the corner, and it definitely peeked around that corner today – drizzling on and off, dark grey clouds on one half of the sky, blue and sun on the other, cool temps, a good breeze. Naturally, my body chose today to go bleh and stay inside. For dinner, I wanted something warm and delicious and comforting and healthy and, above all, easy to make! The answer was obvious. Soup!

delicious veggie soup

1 can black beans
1 can garbanzo beans
1 can great northern beans (what a weird name)
1 can dark red kidney beans
1 can diced tomatoes
1 can corn
1 can sliced carrots (normally I would use normal carrots, but we just had these)
salt & pepper
thyme
basil
parsley
rosemary
chili powder
garlic powder (would have used whole garlic, but I was lazy and not feeling great)
dried minced onion (fresh onion would have been GREAT – again, lazy)
2-3 sticks celery
1-2 tomatoes

Pretty straightforward. rinse all the beans and dump them in a pot along with the other canned stuff. Slice up the celery, dice up the tomato, and cut up however much onion you want and throw all that in. Add about 1.5 cups of water (or veg. broth if you have it/want to). Season to taste; I just used a wee bit of chili powder since I was going for more of a soup taste, but still wanted a little kick. put a lid on it, simmer on low heat, and enjoy! For best results, serve with fresh whole wheat or corn bread with mellow music, incense, and two very cute cats.

 

Running-related note: my calves are still ridiculously sore and tight, and my heels/Achilles are stiff as well. Took today completely off (not even biking or walking… stayed inside all day).

peace love and good food!
bec

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