My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 10 min
Cook Time: 25 min
In a large pot, heat a little bit of olive oil over medium heat. Add in the carrot, celery and onions. Season with salt and pepper and cook for about 7-8 minutes. You don’t want color on the veggies so watch the heat. Add in the garlic and cook for another 1 minute. Add in the potatoes, beans and vegetable broth. Bring the pot to a boil and reduce the heat to bring it to a simmer. Simmer for 25-30 minutes or until potatoes are tender. Use salt and pepper as needed. Divide among serving dishes and top with a little parsley.
Meat-eater in the group: Add cooked, cut up chicken sausage in the pot about 5 minutes before soup is finished.
Kid-friendly: Serve with crackers or a big piece of bread. Leave the parsley off.
Gluten-free: Check vegetable stock for gluten containing ingredients.
Quick Prep: There are some frozen veggie mixes that include diced potatoes.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.