Kristina’s Veggie Bean Soup
Ingredients
- Carrots, raw, 3 medium (chopped)
- Mushrooms, 8 fresh (chopped)
- Onions, raw, 2 medium (chopped)
- Garlic, 4 clove (chopped)
- Celery, raw, 1 stalk, large (chopped)
- Red Ripe Tomatoes, 2 medium (chopped)
- Swiss Chard, 3 cup, chopped (chop stems and tear leaves; keep separate)
- Leeks, 5 leek (chopped)
- Asparagus, fresh, 3 spear, medium (chopped)
- Potato, raw, 3 large (chopped)
- Beans, great northern, 1.5 cup (dry and presoaked)
- Olive Oil, Extra Virgin, 2 tbs
- Water, tap, 8 cup (64 oz)
- Sage, ground, .5 tbsp
- Thyme, ground, .5 tbsp
- Cinnamon, ground, .5 tsp
- Bay Leaf, 1 tbsp, crumbled
- Adobo Goya, 0.25 tsp
- Pepper, black, .5 tbsp
Directions
- Serving size is 2 cups. Should make 10 servings.
- Saute onion, garlic, carrots, leeks, celery. mushrooms, tomatoes, and asparagus in olive oil using a large stock pot or dutch oven.
- Add all remaining veggies except for the potatoes, Chard leaves. DO NOT ADD BEANS YET.
- Add enough water to just cover the veggies and add all spices/seasoning.
- Bring to a boil and then simmer for 1 hour.
- Add beans and potatoes and the remaining water.
- Stir and allow to simmer for 2 hours. Be sure to stir and check water level periodically . Add more water as needed. Soup should be brothy not thick.
- When soup has finished cooking add Swiss Chard leaves and cover fro 10 minutes. Serve in bowl.
Number of Servings: 10 | Serving Size 2 cups | Here is the nutrional info
Recipe: Garlic and Herb Pork Chops with Yams and Kale
The nice thing about being so determined to lose weight is that I am cooking more. This week alone I made hummus, applesauce, vegetarian chili, portobello burgers, and more. Tonight, I decided to make garlic and herb pork chops and yams with kale.What I liked about tonight’s meal is that it was quick and different. My husband and I always complained that hos family loved to make steak and salad but no other sides. This is definitely not that kind of meal
Everything was so good.
To Make the Pork Chops:
In a blender or chopper (I use the Magic Bullet), combine:
- 9 cloves of garlic
- 2 shallots
- olive oil (about .5 cup)
- sage
- fresh basil
- rosemary
- a little water or balsamic vinegar
Chop until everything is very fine. If it is too thick add more water or vinegar. Pour into a large Ziploc bag with 3 Bone-in Porkchops. Seal the bag and work the mixture until it coats the chops. Grill or oven bake on till done.
The Sweet Potato-Kale recipe is not mine, so go here to learn how to make it.
A Weigh to Go: The Aftermath
Well by now you probably know that I am not one of the Mamavation Moms. I would be lying if I said that I wasn’t highly disappointed. Of course, I am happy for the new moms, but the fact is that losing is a big blow in a long line of blows when it comes to my health. As motivated as I am to get healthy it often feels like every attempt that I make to do so fails.
At any rate, this is not about getting anyone to feel sorry for me. I am just being honest which is something I have always done while blogging. The point of this post it to put in writing (type) that I am on a mission to fix things in my life and that nothing will stop me…
Mamavation Monday: Learning to take my time
I am waiting to find out if I am one of the 5 finalist for one of two spots as a Momavation Mom (Psst, if I am one, please vote for me). In the mean time I have be creating a backup plan so that if I am not a finalist or if I don’t get enough votes and I can continue on my path to losing 195 pounds.
I know first hand that life doesn’t always make it easy for most people to focus on fitness and health. I have spent many a night planning to work out and cook better only to fall flat on my face. In the last few weeks since applying for Mamavation I have been more focus on creating a life that includes healthy choices for bot myself and my family. And I am learning to take my time.
Read the rest on my weight loss blog, A Weigh to Go
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