There is nothing better than coming home after a long day to dinner already prepared and all you have to do is heat it up!
You know what I am talking about…You had a long day at work, followed by several activities for the kids, which means you don't get home till 7:30. It can be hard to find the motivation or desire to get into that kitchen and cook on days like this.
Spending time cooking a large, one-pot meal one day a week can turn into leftovers for the entire week if you want it too! This saves you time and money during the week. It also keeps you from picking up the phone to order-take out on those particularly busy days.
Don't choose take-out or the drive through! Instead, make one meal a week that will supply you with dinner for the rest of the week. Healthy, home-cooked meals are the best nourishment you can provide for you and your family!
Try this one-pot meal and see how long you can make it last!
13 Bean, Sausage, and Kale Soup*
- 2 cups of Bob's Red Mill 13 Bean Soup Mix
- 1 tablespoon of extra-virgin olive oil
- 1 – 2 pounds of bulk Italian sausage (use 2 pounds if you want it extra meaty)
- 1 large onion, chopped
- 6 cloves of garlic, minced
- 2 russet potatoes, diced
- 1/2 cup tomato paste
- 8 cups of chicken stock
- 4 – 5 sprigs of rosemary, leaves removed and chopped
- 6 – 7 sprigs of thyme, leaves removed
- Sea salt and pepper to taste
- 2 bunches of Kale (or you could use spinach or Swiss chard or a combination of them)
Set 2 cups of Bob's Red Mill 13 bean soup mix to soak overnight.
In the morning, rinse beans and add them to a crock pot. Add water till water is about 2 inches above beans. Set to low. Beans will be done in 6 – 8 hours. You can set it and forget it as you go about your day!
When beans are finished cooking, drain and set aside.
In a large stock-pot, heat one tablespoon of extra-virgin olive oil on medium-high heat. Add the sausage and saute for 3-4 minutes, breaking it up into small pieces.
Once the sausage is brown, add onions, garlic, potatoes, rosemary, thyme, salt, pepper and tomato paste. Cook stirring frequently for 3 – 4 minutes.
Add the stock and 2 cups of water (add up to 4 cups if needed), turn the heat up to high and bring to a boil. Add the kale or other greens.
Stir until the kale wilts and then turn the heat down to medium. Let simmer 20 minutes or until potatoes are tender.
Serve and save the rest for leftovers that week or freeze a portion for dinner another time!
Health and blessings!
*Original recipe, Lentil Soup with Sausage and Kale, by Rachael Ray. Adapted recipe by Randi Munns.
Randi's passion is to teach people the importance of getting into the kitchen to cook! When people get into the kitchen to cook, they can control their health and their waistline. She uses fresh ingredients and traditional foods in her cooking like butter. She is a Certified Holistic Health Coach, exercise enthusiast and a consultant for an international marketing company.