♥Hi Friends!
I’m gone this week on a belated anniversary outing with my Honey, so I’m only getting one short post out. I have a delicious soup recipe and one observation to share and it’s this: A restful vacation is HEALING in all 3 areas, SPIRIT, BODY & MIND! Life is crazy awesome and I love those precious and not frequent enough times to rejuvenate and and fill up my cup, especially with my Honey!
♥Love you!
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A couple weeks ago I helped out at a women’s conference our church held. This is one of 3 soups we served. It’s hearty, colorful, and fiber-packed (filling and good for the digestion!) I like to enlist the help of my kids with this one for all of the cutting, chopping and can-opening. It makes a lot, and I freeze smaller portions for a quick dinner another day. I named it ‘HARVEST CHILI’ because chili is such a great thing to serve when Fall approaches and there’s a chill in the air. But, this sweet and savory soup is delicious any time of year.
HARVEST CHILI
- 2 Tbsp avocado oil or EVOO (olive oil)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stocks, thinly sliced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 2 yams (or sweet potatoes), peeled and diced
- 3 cups frozen corn (I buy the organic bag at ‘COSTCO’.)
- 1 28 oz can tomatoes (crushed or diced) with juice
- 3 tomato cans full of water
- 1 6 oz can tomato paste
- 2 cans kidney beans, drained
- 2 cans black beans, drained
- 2 cans pinto beans, drained
- ½ cup rinsed quinoa
- 2 heaping Tbsp organic ‘Better than Bouillon Vegetable Paste’
- 2 tsp ‘Real Salt’ or 1 tsp sea salt
- 1 Tbsp organic no-salt seasoning (‘COSTCO’ brand)
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- pinch of crushed red pepper (to taste)
- dash of cinnamon
- ¼ cup raw apple cider vinegar (I use ‘Bragg’s’)
- ¼ cup pure maple syrup (‘COSTCO’ again!)
- organic tortilla chips (I buy ‘Kirkland’ brand from ‘COSTCO’)
- sliced avocados
- lime wedges
Heat oil in large soup pot and sauté onions, carrots, celery and red pepper for about 5 minutes. Add the rest of the ingredients, except corn, chips, avocados and limes, and cook until the yams are tender. Lastly, add corn and bring to a boil, just until corn is crisp tender. Serve with tortilla chips, sliced avocados and fresh lime juice. This soup is even better the next day.