It’s January in Minnesota and that means slick roads in the morning, weird winter fog, and temperatures that make exercise outside a challenge. I think Minnesota winters are the reason the treadmill was invented.
The cold can make keeping fit a challenge. Thank goodness for yoga! 😉. And hey, I haven’t injured myself for a while during exercise. Woohoo!
By now you’ve probably caught on that I’m a fan of sugar in all its wonderful applications. But even someone with a sweet tooth like mine can get burnt out on it, and that definitely happened after Christmas.
Generally I think I’m actually a pretty healthy eater. I just love to splurge on special occasions. (Quick, someone come up with a new holiday!). 😄. So actually it’s been a relief to get back into the good-eating habit. I haven’t been dreaming of milkshakes or anything (that I remember, anyway).
That brings us to this soup. I’m a huge fan of soup. I think I could eat it alone or with a sandwich every day in the winter. And usually I like to make sure my soup is healthy. I’m really not a fan of all the hidden salt that’s usually in it.
This soup is rich and hearty, perfect for a cold, blustery day. And it’s really simple to make! Yippee! It’s filled with beans and veggies, and is almost reminiscent of chili. And the best part is that it’s a soup you can feel really great about.
The high here on Sunday is going to be about three degrees, so you know I’m going to have another batch of this ready to beat the cold.
(Adapted from a Healthy Three Bean Soup on PopSugar Fitness)
- 2 green peppers, chopped
- 4 garlic cloves
- 2 celery ribs, chopped into larger pieces
- 3 medium carrots, peeled and chopped
- 3 tbsp. extra virgin olive oil
- 1 tbsp. cumin
- 2 tsp. crushed red pepper
- 1 tsp. smoked paprika
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 16 oz low sodium vegetable broth
- 2 bay leaves
- 1 28 oz can crushed tomatoes
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil and set aside.
- Combine the first eleven ingredient together in a medium bowl and toss together.
- Spread the ingredients onto the prepared pan and roast for 15 minutes
- While the vegetables are roasting, add the remaining ingredients to a large soup pot and bring to a low simmer over medium-low heat.
- Remove the vegetables from the oven and smash the garlic cloves.
- Add the vegetables and garlic to the soup pot and return to a simmer.
- Simmer on low for twenty minutes so the flavors can blend. Remove the bay leaves before serving.