A big bowl of love!
About 7 years ago I started an amazing weight loss journey where I lost 50 pounds, and tons of my own self doubts. Was I pretty enough? Was I healthy enough? There was a bit of that, but the first time I felt confident, especially when I could buy jeans in the lowest numbers possible. In America, when you are a woman, being skinny equals winning, and I was winning.
When you least expect it in life, you hit those brick walls with your face, breaking bones and spewing blood. I had a health problem (non-diet related) I never thought that I would encounter, and boom! 10 pounds was back on. I had to buy more new jeans, and fold the ones I had bought in those precious low numbers away… temporarily. I would be back in them soon enough. I wasn’t. The first 10 pounds crept into another 10, and then three years later another deep depression was followed by another 5 pound weight gain. Maybe it was all the wine.
Now I am back to my old habits, which is really building in the fruits and vegetables. I aim for 2-3 pounds of veggies a day. Yes, you read that right. 2-3 POUNDS. I am also eating about 1.5 pounds of fruit a day, which is leaving my skin glowing. So how am I doing all of this? I thought I would start posting up some of my recipes, ideas, and ways of getting things done while building in the veggies, or saving time. Both help.
One of my favorite new recipes is this easy black bean soup that is light, easy, and goes together in no time. I even included a calorie count!!
Black Bean Veggie Soup
Makes 10 servings (1 cup each)
2 cans of black beans, 15 oz each, rinsed and drained4 cups of water
2 cups of corn kernels
2 cubes of vegetable bouillon (each should make 1 cup)
4 medium to large roma tomatoes
2 cans of diced green chilies (4 oz each)
1 tablespoon of fresh Mexican oregano or 1 teaspoon of dried, crumbled
2 small chili peppers
2 bunches of green onions
½ bunch of cilantro, diced
½ cup of shredded Daiya cheddar cheese or other vegan cheese
Drain and rinse the black beans.
Add to a soup pot along with 4 cups of water and the vegetable bouillon cubes and corn.
Dice the roma tomatoes and add to the pot, with the diced green chilies.
Add the oregano if using dried oregano.
Heat to a boil and allow to cook until the tomatoes are starting to soften, about 5 minutes of simmering time.
Meanwhile, slice the chili peppers thinly.
Remove the roots from the green onions, slice, and add.
Mince the cilantro.
Mince the oregano if using fresh.
Remove the soup from the heat and stir in the fresh oregano, cilantro, green onions, Daiya and chili peppers.
Allow to steep for about 5 minutes, then serve.
I actually eat this 2 cups at a time, because that fills me up better. However, the information below is based on a 1 cup serving. That way, you can portion it how you like it.
1 cup is 150 calories, 7 grams of protein and 7 grams of fiber.