Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

I try a lot of different recipes but soup has never turned out badly for me. I think that’s why it onto here so often. I clipped this out of a magazine last year (sadly I forget which one) and have since shared it wiht family and friends to their delight. It is incredibly healthy and nourishing and probably tastes better than any other soup you have ever had.

Hearty Grain Soup with Beans and Greens

2 tbls olive oil

1 large onion, coarsely chopped (1 1/2 cups)

2 cloves garlic

4 cups vegetable broth

1 1/2 cups cooked kasha (I used brown rice… you put it in uncooked, so 1/2 cup)

15 oz can crushed tomatoes

15 oz can kidney beans, drained and rinsed (I used 1/2 cup dried, soaked overnight, pre-cooked)

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/2 lb kale, trimmed and chopped (you can use other greens but some hold their shape better than others)

3 tbls chopped fresh parsely

2-3 tsp balsamic vinegar

1. Heat 1 tbls olive oil in large pot over medium-high heat. Add onion, cook 3 min. Add garlic, cook 5 more minutes.

2. Stir in broth, kasha/rice, tomatoes, 1 cup beans, oregano, and rosemary. Bring to boil. Press half of kale/spinach into liquid until it wilts.

3. Press remaining kale/spinach into liquid. Reduce heat to medium and simmer 15-20 minutes.

4. Puree remaining beans in food processor. Add pureed beans, parsely, and remaining 1 tbl olive oil to soup. Stir in vinegar and season with salt and pepper.

Per serving: 204 cal, 8g prot, 6g total fat (1g sat fat), 33g carb, 0mg chol, 521mg sod (with low-sodium broth), 7g fiber, 5g sugars