I’m guilty for consuming canned and boxed soups. In college, my staple dinner was a can of Chunky soup. Yes, New England Clam Chowder or Chicken Dumpling Soup with bread were my go-to meals. When I actually paid attention to the calories I was like “Wow – for a can of soup. What the!” Ok, so I went the healthy route and purchased light and low calorie soups. You know, Light Progresso or Campbell’s Soup-to-Go. Then I noticed the ingredients. I didn’t know half of what they are, but I do know high fructose corn syrup is bad-bad-bad. I ditched the canned soups for good. Sure it’s quick and easy, but you can always make a pot of soup that can last you for the week. If you still like canned soups I recommend the natural and organic kind, like Amy’s Kitchen. Although, nothing beats a bowl of homemade soup. I have my soups with salad or a side of veggies, and I feel more satisfied than any canned soups with bread. Every week I make a batch, so forget about Progresso.
By Shelly Chiang, 6-7 servings
Ingredients
- 1 can 15 oz unsalted organic kidney beans (drain and rinse kidney beans)
- 1 can 14.5 oz unsalted organic diced tomatoes
- 2 cups of chopped raw kale
- 2 cloves of minced garlic
- ½ diced onion
- 4 cups of low sodium vegetable broth
- 1 tsp of oregano
- 1 tsp of rosemary
- 1 tsp of garlic powder
- ½ tsp of paprika
- ¼ tsp of cayenne
- 1 tbsp of olive oil
Directions
- Sautee garlic and onions with olive oil over medium heat until brown
- Add vegetable broth and stir
- Then add kidney beans, chopped kale, and diced tomatoes
- Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne
- Bring to boil and then to low heat for 15-20 minutes
stayclassyfit.com 