Hope this Tuesday finds you safe and well! I am enjoying making some soups and stews while the weather is rainy and chilly. I am also trying to use what I have so that I am not running to the store in a time where we need to be staying home as much as possible! This recipe is quick, easy, healthy, and adaptable to whatever beans or vegetables you have on hand. I waited until I needed to shop this week to pick up the dried apricots since I did not have them on hand. Probably just fine if you left them out too.
This recipe is another awesome recipe from the Healthy Kitchens Healthy Lives Conference I attended in February 2020! Auden McClure, MD, MPH, a Pediatrician and Chef presented this dish. She is director of Culinary Medicine at Dartmouth-Hitchock Medical Center in New Hampshire. My thoughts, safe wishes and gratitude goes out to all the Physicians, Nurses, Healthcare workers and Hospital Staff everywhere. Thank you for all you do! And thank you to anyone who is working in those essential jobs and professions that keep us safe and healthy!
This recipe calls for 6 cups of stock so make sure to use a pot big enough to fit that along with all of the other ingredients! Recipe at the bottom of the post.
And here it is….A very tasty, very nourishing, very adaptable soup to whatever ingredients you have on hand. See the suggestions for alternate ingredients in the recipe below. This is a high fiber, vegetarian dish but you can easily add leftover chicken or meat to it if you wish. Use whatever greens you need to use up; kale, chard, spinach. I hope you enjoy it!
Looking forward to the day that I can see you again, face to face in my office. In the meantime i am “seeing” clients via telehealth which has been great! Please reach out if you would like to “see” me this way.
Stay safe, Be Well!
-Brenda