Chilly Robby Soup

[angelcook]

This is a healthy soup that is really tasty and perfect for those cold, damp days. My kids came up with the name. They thought that broccoli rabe is pronounced Robby, and they like the chili seasoning.


4 cans chicken broth (pref. No MSG, paraben-free)
1 can red kidney beans, the darker, the better
1 bunch of broccoli rabe, washed and chopped into bite-sized pieces
1 c. Barilla ditalini pasta, or another small noodles
chili powder
salt
pepper
garlic
(You can use 1/4 an envelope of taco seasoning instead of mixing all of the spices listed)
Diced chicken or turkey, optional

This soup is just a throw-everything-in-the-pot dish. Mix all ingredients, then boil until the pasta is done to your liking (10-11 min for ditalini)

Great when served with warm bread. Kidney beans are very high in antioxidants (I looked them up online. They are #3 on the list I found of antioxidant-rich foods). This dish is very low-calorie and low in fat.

[mamo loves food]

Angelcook this sounds so good. I love soup on a rainy day. Thanks for the recipe.

[eclecticsynergy]

Here's one of my childhood favorites: easy, delicious, healthy and meatless- my Mom's been vegetarian for forty years...
Rich and satisfying but not as heavy as it sounds; the tomatoes and carrot lighten it up a bit. I sometimes brighten it with a squeeze of lemon juice too.

A bowl of this with a pat of organic butter and a nice field green salad might just be the perfect meal.

(Herbamare is a wonderful seasoned salt available at many health food stores. Rather than simply mixing the salt with herbs, they make a brine and then dry it so every crystal contains full flavor. I use this almost exclusively 'cause it delivers way more flavor than plain salt.)

Lentil and Barley Stew

1/4 C butter
1/3 C chopped onion
1/2 C chopped celery
2½ C skinned, chopped tomatoes (fresh or canned)
2 C water
1/2 C dried lentils
1/3 C whole barley
1/2 t sea salt or Herbamare
1/8 t each rosemary and black pepper
1/3 C shredded carrots

In a large heavy pot, melt the butter and sauté the onion until it is tender.
Add celery, cook 5 more minutes, and add all else except the carrot.
Bring to a boil, then reduce the heat, cover, and simmer gently for 25 minutes or until done, stirring occasionally.
Add carrots and cook until tender, about 5 minutes.