Wonderful Winter Soup!

I was more than excited to come home from San Francisco and teach my first yoga class! After a great and energizing practice I asked one of my clients, "You usually don't come on Monday's, did you have the day off work?". She laughed and said it is Wednesday Savanna!

I needed something to eat that was comforting, filling, and warm in my stomach that would bring me back to reality. In the winter months, soups are popular and even more appealing than ever and my body was craving some! I looked around my kitchen and lucky enough I had just purchased every kind of bean you could imagine. Navy, Pinto, Baby lima beans and kidney (hey, they were on sale for a dollar!!) As a vegetarian I am alwasy trying to incorporate foods into my diet that are high in protein and these little suckers are perfect!

I am craving carrots more than ever so anything I can mix them into is even better! I also added in some red potatoes and some sweet potatoes for texture and then of course my favorite spices! Here is the recipe!

 

6 cups of water (less water if you want a more creamy texture)
1 can of tomato soup
1/4 cup of olive oil
1 1/2 cups of your favorite beans
(I bought dry beans so I soaked them in water overnight)
1 cup of chopped carrots
4 small red potatoes
1 large sweet potato
1/2 red onion chopped
Any desired spices (I used some sage and thyme)

*Cooked separately*
1 cup of Quinoa (Follow cooking direction on box) This gives the dish
 bulk and is filled with whole nutrietns and only takes about 10-15 minutes.

Combine water and tomato soup into a large sauce pan and mix. Then add all of your beans and vegetables. Bring to a boil and cover and simmer for 30-60minutes depending on how firm you like your veggies/beans.

I scooped a cup of Quinoa into the bottom of the bowl and then poured the soup over it. The texture was great and left my belly wanting more. Graham, my fiance added chicken to make it a non vegetarian dish and added some more protein. Enjoy!