white bean, mushroom, & kale soup with lentils

the calendar says it’s october, which means it’s officially fall……or is it? it sure doesn’t feel like fall here today where i live. i’m not complaining or anything-but it’s just a little strange when the temperature outside is 99 degrees (which is about 20 degrees hotter than the peak days of summer), and you’re making soup because well, it’s autumn, and that’s what you often to do this time of year…..make soup! i might have just learned a good lesson today: take a look at the weather report (at least in san diego) prior to planning your meals. all the same, the softly simmering soup is really smelling (and looking) delicious- – -we’ll just have to enjoy it at room temperature….and maybe turn the fan on high!
  • 1 medium onion, cubed
  • 1/2 cup organic celery, diced
  • 2 medium organic carrots, diced
  • 1 cup crimini mushrooms, diced
  • 1-2 tsp turmeric
  • 1 and 1/2 cup cooked white beans (pre-soak and cook for about 45 minutes to an hour) 
  • 1 tbs extra virgin olive oil or organic unfiltered coconut oil
  • 1/2 cup dry small lentils
  • 1 and 1/2 cup tuscan kale, chopped
  • 3 cups good quality (homemade) chicken or vegetarian broth
  • 2 tbs freshly squeezed lemon juice
  • 1 tsp red pepper flakes (spicy)

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