Join. Share. Get Connected!
Weekend Cooking Challenge!
Don't you just love a good challenge?
The one I'm going to extend to you today has literally changed my life and I wanted to give you the opportunity for the same experience!
One of the most difficult obstacles all of us face in eating healthy is planning ahead.
It's simple. If the healthy foods aren't in the pantry or fridge, we won't eat them.
So, here's a quick and easy trick I teach my Strategic Wellness Clients to ensure they have great choices on hand all week long with very little time, effort or expense.
The Challenge:
Make one healthy soup this weekend,
Pull out that dusty crockpot that you have in appliance heaven, clean it out and get ready to load it up with your choice of soup ingredients!
If you don't have a crockpot, go to Walmart tonight and get one! A $20
crockpot will last you years and take your nutritarian cooking to new
heights! (Or simply use a pot/pan)
And while you're there, grab yourself some freezer containers.
You're going to want to freeze half of the soups you make for future weeks' meals.
Here's your first recipe:
2 cans or one box of broth.
2 cans of black beans, rinsed.
1 can of corn kernels, rinsed.
1 frozen bag of chopped onions (I'm lazy)
1 large can of chopped tomatoes (do not rinse)
1 T Cumin
Fresh Cilantro, chopped (optional) In my opinion, the more the better!
Salt and Pepper to taste
Dump all of this into the crockpot. Add some water if it's too thick. Season however you like it. Cook on low for 4-8 hours! Soups taste the best when simmered long and low! I find every soup I make is even better after it's been overnight in the fridge! You just can't lose!
Serve, Enjoy and feel GREAT about the nutrition you've just provided for yourself and your family for under 5 minutes of work!
Garnish
Serve this with a large green salad loaded with beautiful in-season veggies and whole grain pita wedges!
Eat the rest throughout the week when you're wandering around looking for "something to eat."
Re-purpose this soup by draining the liquid off and processing in the blender with a splash of lemon juice for a delicious Black Bean Hummus.
~W
The one I'm going to extend to you today has literally changed my life and I wanted to give you the opportunity for the same experience!
One of the most difficult obstacles all of us face in eating healthy is planning ahead.
It's simple. If the healthy foods aren't in the pantry or fridge, we won't eat them.
So, here's a quick and easy trick I teach my Strategic Wellness Clients to ensure they have great choices on hand all week long with very little time, effort or expense.
The Challenge:
Make one healthy soup this weekend,
Pull out that dusty crockpot that you have in appliance heaven, clean it out and get ready to load it up with your choice of soup ingredients!
If you don't have a crockpot, go to Walmart tonight and get one! A $20
crockpot will last you years and take your nutritarian cooking to new
heights! (Or simply use a pot/pan)
And while you're there, grab yourself some freezer containers.
You're going to want to freeze half of the soups you make for future weeks' meals.
Here's your first recipe:
2 cans or one box of broth.
2 cans of black beans, rinsed.
1 can of corn kernels, rinsed.
1 frozen bag of chopped onions (I'm lazy)
1 large can of chopped tomatoes (do not rinse)
1 T Cumin
Fresh Cilantro, chopped (optional) In my opinion, the more the better!
Salt and Pepper to taste
Dump all of this into the crockpot. Add some water if it's too thick. Season however you like it. Cook on low for 4-8 hours! Soups taste the best when simmered long and low! I find every soup I make is even better after it's been overnight in the fridge! You just can't lose!
Serve, Enjoy and feel GREAT about the nutrition you've just provided for yourself and your family for under 5 minutes of work!
Garnish
Serve this with a large green salad loaded with beautiful in-season veggies and whole grain pita wedges!
Eat the rest throughout the week when you're wandering around looking for "something to eat."
Re-purpose this soup by draining the liquid off and processing in the blender with a splash of lemon juice for a delicious Black Bean Hummus.
~W
Comment
-
Comment by Carolyn Bock Whitehead on September 20, 2010 at 10:06am -
This soup is delicious. My husband and I ate it three times last week, and I froze some for next week! Maybe I will try the hummus. Looking forward to more recipes!
-
Comment by Whitney Cabrera on September 9, 2010 at 4:42pm -
The air was BEAUTIFUL this morning for our run...fall is definitely on the way!
I'm running into more and more children/teens that are vegetarian. Good for them! I am always amazed at how children can incorporate healthy living easier than we adults!
Lori, your variation sounds delicious!
That's the beauty of the weekend soup..It's flexible, VERY difficult to ruin (although I have thrown a few away over the years) and a very clandestine carrier of hard core nutrition!
My soup is simmering away. Can't wait for dinner!
-
Comment by Lori Cumberledge on September 9, 2010 at 4:01pm -
I love making soups like this in the crock pot- perfect for my vegetarian daughter. I have a similar soup- we use vegetable broth, 2 jars of our favorite salsa, black beans, frozen corn, and a little brown rice about an hour before serving. We top it with fresh cilantro, and a dollop of sour cream. If we don't add the brown rice I serve it over white tortilla chips in the bowl and call it "tortilla soup"- the chips add texture and a bit of salt!
-
Comment by Karen Konrath on September 9, 2010 at 3:37pm -
Wow this sounds really yummy Whitney....perfect for the fall weather too!
-
Comment by Whitney Cabrera on September 9, 2010 at 2:44pm
-
Thanks, Carolyn!
Season liberally and enjoy!
(If you remember, or there's any left, try the hummus! It's a beautiful thing ;)
-
Comment by Carolyn Bock Whitehead on September 9, 2010 at 2:41pm
-
Thank you for this information. I am definitely guilty of NOT planning ahead. My husband loves black bean soup, and this recipe is going in the crockpot this weekend!
Woman to Woman Magazine is a social network
Read Our Archived Issues
© 2012 Created by Woman to Woman Magazine.
You need to be a member of Woman to Woman Magazine to add comments!
Join Woman to Woman Magazine