Houston weather has been pretty ridiculous these past couple days and if you weren’t born and raised here, you wouldn’t understand.
Houstonians aren’t made for anything below 40 (50 really) and the nation has been laughing at our entire state being shut down due to a little bit of ice. I had friends and family that live in much colder cities message and call me with jokes about us being babies and they drive all winter in colder conditions. Maybe so, but trust me when I tell you we are not programmed to be on the road with ice on it.
Along with being off for two days, I hadn’t gone grocery shopping and skimmed my pantry to see what I could make. Hot soup sounded perfect for the temperature outside so I gathered a few things I had on hand and made a 4 bean turmeric soup with kale and different spices.
WHAT YOU NEED
2 quarts of vegetable stock
1 cup of uncooked lentils, rinsed
2 cups of cooked: black beans, pinto beans, chickpeas
2-3 huge handfuls of chopped kale, rinsed and stemmed
2 cloves of garlic, chopped
red pepper flakes
nutritional yeast for topping
HOW YOU DO IT
Start by cooking your lentils as directed on the package using your vegetable stock, which is usually pouring your lentils in a pot with the stock add in your spices (turmeric, onion powder, ground cumin, adobo, amino acids, red pepper flakes, pepper, salt) all to your liking.
Bring to a boil then set heat to low and simmer for 25-30 minutes.
When your lentils are done, add in the rest of your cooked beans and your kale.
Cover and simmer some more until your kale is wilted.
Serve in bowls topped with nutritional yeast.
You can also add in some organic tortilla chips if you’d like! What’s your favorite soup to make on a whim?