Monday motivation to me is a real thing. Monday is like brand new beginning that comes along each week. It’s like New Years Eve four times a month. Starting over is easy, actually sticking to it day by day is hard. I’m doing my best to focus on my goals each and every day. I really believe a vegan lifestyle eating Whole Foods Plant Based is the way for my health. I’m vegan because of my ethical beliefs, and wfpb for my health. Weigh in day is Fridays and I’m keeping a food journal on the Loseitapp. I will post later my inspirations and the experts I am learning from, in fitness and in nutrition.
I’m making soup for a late dinner. I often make soups, but this is the first time I’m making soup without oil and salt. I admit it’s a journey to learn this new way of cooking. I’m not saying I will never consume salt or oil again, but my regular Whole Foods plant based daily meals with not include salt and added oils. My family has heart disease and I’m not going there. I wish to be healthier as I celebrate each birthday. Here’s my soup recipe. Happy Brand New Beginnings.
Fifteen Bean Vegan Soup
2 quarts homemade vegetable broth (no salt or oil). I take celery, carrots, onions, and garlic with bay leaf, basil and add water. Bring to boil then simmer for hours and strain. You may use low salt vegetable broth. I love Trader Joe’s low sodium vegetable broth.
1 bag 15 bean soup. Toss the seasoning. Soak beans overnight or for eight hours. Drain and rinse and set aside.
3 celery stalks chopped, 1 large onion, chopped, 3 carrots, chop, 8 garlic cloves chopped
2 cans salt free crushed tomatoes
1 can salt free tomato paste
1 bag fresh or frozen organic peas
3 cups fresh or frozen spinach
All spices you enjoy. I’m using basil, ground pepper, and chili powder no salt. Feel free to spice as you prefer. For me no salt and no oil is a new journey.
In a pot with a few tablespoons of broth sauté onions, carrots and celery until translucent. Add garlic and sauté.
Add 2 quarts homemade broth, both cans crushed tomatoes, 1 can tomato paste, and soaked beans to pot. Season as you prefer.
Cook covered on low for two hours. Add spinach and peas in the last half hour of cooking. Season again to taste. Let cool and enjoy with some taster low sodium Ezekiel Bread.