I am wildly excited about this month’s Secret Recipe Club assignment! I really believe that the universe was at work when I got assigned Love Veggies and Yoga Not only is Averie a fellow San Diegan (I LOVE meeting local bloggers), but she is well versed in my newest hobby, kombucha brewing! Many of you know I am totally obsessed with kombucha, so I took it upon myself to order an active culture online. I’m currently rehydrating it
Had I known of Averie sooner, I could have just asked for one of her baby cultures otherwise known as a scoby. My rehydrating doesn’t seem to be working very quickly, although it’s been less than 2 weeks. If I end up with a dud, I’m hoping Averie can hook it up! I’m super interested in pretty much everything about kombucha brewing. If I already had a fully active culture, this post would FOR SURE be about kombucha, but alas, I will have to remain patient. (And read Averie’s blog in the meantime)
Aside from kombucha, it sounds like Averie and I have everything in common. Veggies, healthy living, yoga (although I’m not as into yoga as she is) She also has taken some of the same food styling workshops I have! The recipe I chose from her site seemed very “Betsy” to me as well. Healthy, easy, and made with stuff you already have lying around. The ol’ throw-it-all-in-a-pot-and-add-spicy-stuff approach. I love that. I think it’s a San Diego thing.
Spicy Vegetable, Corn and Bean Soup recipe from Love Veggies, and Yoga
1 can of beans or 1 can of prepared vegetarian chili **I used one can of red kidney beans and one can of white beans (<3 beans!)
1 can corn **I used frozen
1/2 c diced carrots
2 medium or 1 large potatos, diced **I used sweet potatoes
1.5 Tbsp Chili Powder, or to taste
1 Tsp Cayenne Powder, or to taste
1 Tbsp Mrs Dash Chipotle Blend (if you don’t have this, increase chili powder amount slightly)
1 Tbsp Cumin
2 Tbsp Salt, or to taste
1/4 c ketchup (optional) **Skipped it
1/4 c sugar (optional or reduce, but it brings out the other flavors I find) **skipped it
Other veggies **I used frozen okra, canned tomatoes, red onion and frozen peas, but really anything fresh, frozen or canned would work. Whatever you have laying around!
4 c water, adjust to taste and cooking times
Add everything into one pot, all at once, and Stir to Combine. Bring to a Boil. Cover and reduce heat to medium and cook for an hour, or until potatoes are fork tender. Add more water, if needed, during the hour if water is being cooked off or evaporating.
This was the perfect detox food to follow up my Thanksgiving weekend binge. The Hubs was out of town, so I ate this for lunch and dinner every night for a week. I’m totally a soup-a-holic, and even the 80 degree weather that week couldn’t deter me. For all those who aren’t fortunate enough to have such glorious winter weather, this soup is a wonderful, hearty, comforting, yet SUPER nutritious option to keep you warm through all those cold months.
Be sure to go check out the very awesome Averie, over at Love Veggies and Yoga!