http://instagr.amveggiejuiceawesomeness
The Greens n' Ginger from SB Juice Ranch. 3-4 pounds of juiced veggies. HEAVEN. I am already planning my next trip there. http://juiceranch.com/
For dinner, I couldn't bear to leave my veggies behind, so I decided to throw together a delicious pot of delicious soup. I based this soup loosely on this recipe (http://www.birdandcleaver.com/2013/01/spicy-black-bean-quinoa-soup.html) but adjusted it a little bit according to what I had in my cabinet and to add more veggie goodness to it. So my recipe looks like this....
You Will Need:
- 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups vegetable stock
- 1 tsp. cumin
- salt and pepper to taste
- 1 tsp. oregano
- 2 tablespoons salsa verde
- 1 can of black beans, drained
- 1 - 2 cups cooked rice (I used a wild rice variety from TJ's)
- 1 cup grape tomatoes, sliced in half
- 1 jalapeno, diced
- cilantro, for garnish [you can also add sour cream, yogurt, avocado, etc.]
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| Just the veggies. MMMMMM. |
The How-To:
1. Heat a little olive oil in a large pot. Add the celery, carrots, and onion and cook until slightly tender. Add the garlic and cook for another minute.
2. Add all the other ingredients. Simmer until all of the ingredients are warm. I simmered mine a little longer to incorporate more of the flavor into the rice. [Side note: I will cook the rice in veggie broth next time to add more flavor to the rice.]
3. Garnish with cilantro and any other desired toppings! I added a little more heat to mine by adding sriracha to mine because the jalapenos I purchased were NOT spicy enough.
In conclusion, I have yet to overdose from vegetables. I will keep you updated.
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| Soooouuuup there it is!! [Thank you Chelsea for that zinger!] Also, I wish I could have taken this picture under natural light so you could see all the yumminess. Perhaps I will retake it. HA. That involves work. |
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| Still not the best picture, but I am digging this one more :D |
