Today, I wanted to blog about this absolutely delicious, super healthy and definitely filling soup recipe that my cousin and I made together after another long day working at her gift shop in Baltimore, last week.
You all know how into health I am, but until I went to stay with my cousin, I'd never heard of Dr. Mark Hyman. Hyman is a physician, scholar and best-selling NY Times author, and once I found out about his cookbooks and diet plans, I was hooked.
Dr. Hyman supports a low sugar diet with lots and lots of vegetables and grains in the cooking process.
I pulled out tons of yummy-sounding recipes from his book, The Blood Sugar Solution Cookbook. With lists of healthy ingredients, I couldn't resist. One of the stellar recipes that Steph (my cousin) and I made was called: "Hearty Kale Soup." Boy was it hearty.
Here is Dr. Hyman's flavorful ingredient list and complete recipe:
- 1 (15-ounce) can red kidney beans, rinsed
- 3 cups low sodium chicken (I would have subbed vegetable broth if we had some)
- 1 cup dried lentils
- 1 large bunch of kale, stemmed and chopped
- 1 (28- ounce) can diced tomatoes, undrained
- 4 celery ribs, chopped
- 2 medium yellow onions chopped
- 4 large carrots peeled and chopped
- 3 garlic cloves, minced
- 8 large portobello mushrooms, chopped
- 1 bay leaf
- 1 TBSP dried rosemary
- 1TBSP dried thyme
- 1 TBSP ground turmeric
- sea salt and freshly ground black pepper to taste
1. Add all ingredients to a large pot, cover and simmer until lentils are soft, and vegetables are very tender, about 40 minutes (Dr. Hyman says only 20-25 minutes but I found that was not enough time)
2. Pour half the mixture into a blender and blend until smooth.
3. Pour the blended soup back into the large pot and mix together until blended soup and unblended are thoroughly combined.
* I did not put any of my soup into a blender, I simply ate it once the lentils were cooked and the vegetables were soft.
** I also made sure to add my kale at the very top of the soup (so it was the last ingredient added to my soup) because kale tends to cook very quickly.
Other than those few alterations, my soup turned out absolutely delicious and Steph agreed. We had tons of leftovers that I took to the store for lunch for days!
I hope you'll enjoy this hearty, healthy soup as much as I did and definitely will again! I can't wait to make it for my brothers and see how they like it. Maybe I'll blind fold them both and feed them a spoonful before they see it in the pot...
Happy cooking :)