Vegetarian Kale Soup

So...this weekend I needed to fix a nourishing meal that me and the hubs could enjoy.  Sweet boy would enjoy it too, I'm sure, but he's still nursing, so breast milk is as good as it gets these days!  Anyhow, me and Jay needed something warm and comforting and filling but not too heavy.  I searched around and found this - Vegetarian Kale Soup!  Yummers!!!  I whipped up a batch and it was delish!  In fact, I just finished it off for lunch today.  This is a tasty soup, so get your taste buds ready!  All the credit goes to allrecipes.com!  I don't have a picture of the food to accompany this post so I'll just post a pic of my little sweet boy instead. :-)

Ingredients:

2 tablespoons olive oil

1 yellow onion, chopped

2 tablespoons chopped garlic

1 bunch kale, stems removed and leaves

chopped

8 cups water

6 cubes vegetable bouillon (such as

Knorr)

1 (15 ounce) can diced tomatoes

6 white potatoes, peeled and cubed

2 (15 ounce) cans cannellini beans

(drained if desired)

1 tablespoon Italian seasoning

2 tablespoons dried parsley (I only used 1 tablespoon though)

salt and pepper to taste

Directions:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Enjoy with a piece of cheese toast and a tall glass of milk!
~Priscilla

Veggie Chili

Full of fiber, full of flavor.

Ingredients

3 cups water

1/2 cup Bulgur wheat

2 t. olive oil

1/2 cup red pepper, chopped

1 T. chili powder

1 t. minced garlic

1 t. ground cumin

2 cups water

1 cup crushed tomatoes

1 cup pumpkin puree

1 medium zucchini, diced

1/2 cup frozen corn

1 cup black beans, drained and rinsed

1/4 cup cilantro, chopped

cheddar cheese for garnish

sour cream for garnish

Preparation

1. Put 3 cups water and bulgur in a medium microwave-save bowl. Cover and microwave on high until bulgur is tender, about 13 minutes.

2. Meanwhile, heat oil in a large pot. Add onion and pepper; saute 5 minutes.

3. Add chili powder, garlic and cumin; saute until fragrant.

4. Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.

5. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.

6. Stir in beans and bulgur; heat through.

7. Remove from heat and stir in cilantro.

For me, chili is always better with cheese, so I always add a healthy portion of cheddar to my bowl. Some people also like a little sour cream. And you can have crackers or fresh bread with it as well. It's really delicious and healthy.

*Recipe from www.egglesscooking.com

-Sarah