delicious soup....

via Skinny Mom

I made this Skinny Detox Soup last night with Nick.  Wonderful!  Although I misplaced a rutabaga so only added 1 large one :( and added 2 cans of fire roasted tomatoes for a  bit more pizazz; it turned out better than we expected.  It is filled with vegetables and you can  taste them all.  Quite pretty to look at and reading the nutritional value of this dish makes it more than worth eating.  Dinner tonight for all with some Breadsmith bread.

Why is this recipe so incredibly good for you? (via Skinny Mom)

• Leeks: Supply potassium, folic acid, beta-carotene and vitamin C. Leeks assist the body to dispose of uric acid.
• Garlic: Can kill 23 types of bacteria, including salmonella. It also contains (ready?) diallyldisulphide-oxide, which prevents collecting in the arteries. Garlic has A, B and C vitamins which fight carcinogens and gets rid of toxins and may even aid in preventing certain types of cancer. Garlic will regulate blood sugar metabolism, stimulate and detoxify the liver as well as stimulate the blood circulation and nervous system. Amazing!
• Carrots: Vitamin A, C, E, B6 just to name a few.
• Celery: Excellent source of Vitamin C and fiber. It contains folic acid, vitamins B1, B2 and B6 and a good source of calcium. Celery also enhances the activity of white blood cells, lowers blood pressure, lowers cholesterol and improves detoxification.
• Rutabagas: Packed with Vitamin C, finer and folate.
• Tomatoes: Vitamin C, A and B. Potassium and fiber.
• Pinto Beans: A good source of protein, vitamins and minerals. Soluble fiber, calcium, phosphorus, potassium and iron. Pinto beans are also a great source of energy! What mom doesn’t need that?
• Kale: Powerful antioxidant properties and acts as an anti-inflammatory. High in beta carotene, vitamin C, and rich in calcium.
• Black Pepper: stimulates the taste buds in a way that an alert is sent to the stumac that will increase hydrochloric acid secretion, thereby improving digestion.

Ingredients

• • 1 leek, cut half, cleaned well, dried and cut into small pieces
• • 2 cloves of garlic, crushed
• • 3 cups of baby carrots
• • 4 celery stalks, cut into medium dice
• • 3 small rutabagas, peeled and cut into medium dice
• • 8 cups veggie (or chicken) stock
• • 1 can of diced tomatoes
• • 2 cups pinto beans, I used dried ones that I cooked before hand, used cooking liquids in soup
• • 2 bunches of kale, thinly sliced
• • salt (or seasoned salt), to taste
• • black pepper, to taste

Instructions

1. 1. Heat a large pot over medium heat.
2. 2. Add the leek and garlic over low heat, about 5 minutes, stirring occasionally.
3. 3. Add carrots, celery and the rutabagas. Cook for about 3 minutes.
4. 4. Add the stock, tomato and pinto beans, simmer over low heat at least an hour.
5. 5. You can stick this soup in the crock pot on high all day. The longer it cooks, the better the flavor is.
6. 6. About 15 minutes before serving stir in all of the kale. Serve. Season with salt and pepper to taste.