I’m headed into the final days of my winter break and boy has it gone fast! Unfortunately for me…and my body I haven’t been the most productive or healthy person these last couple of weeks. I blame the holidays! (Because I need to blame someone right…?) Even with my best intentions its been hard not to oversleep a smidge, go light on the workouts and forget some of my usual eating habits. That being sad, I’m still feeling in pretty good shape, I’m just sad to say I’m in need of a good ole dose of my regular routine *sigh.*
Today we have a winter storm headed our way, “Hercules” if you will. This was the perfect opportunity for me to get up early, workout, clean and cook! A few things I have been slacking on for sure….
I cozied up in our broiling apartment and made some Chorizo Bean Soup and Southwestern Quinoa Casserole. Woop! Healthy New Year here we come!
Spicy Chorizo Bean Soup
- 2 tbl coconut oil (or olive oil)
- 1 onion; diced
- 4 cloves garlic: diced
- 1 tbl dried basil
- 2 tsp dried oregano
- 1/4 tsp dried rosemary
- 1 28oz can diced tomatoes with juice
- 1 15.5oz can kidney beans; drained and rinsed
- 1 15.5oz can garbanzo beans; drained and rinsed
- 1 15.5oz can cannellini beans: drained and rinsed
- 1 bunch kale; washed and chopped
- 2 1/2 cups broth (i used chicken)
- 1 tbl rice wine vinegar
- 1/3 cup red wine vinegar
- 2 links chorizo; cut into rounds
Heat oil in dutch oven (or soup pot). Add onions and saute on medium for about 4 minutes. Add garlic and saute for another 2 minutes.
Add basil, oregano and rosemary and saute until fragrant. Add all beans, kale, tomatoes and broth to pot and bring to a boil. Once boiling add rice wine vinegar and red wine vinegar.
Allow to simmer for 15 minutes. After 15 minutes add chorizo and continue to simmer for 30 minutes.
Optional: Once soup has simmered use immersion blender to lightly blend some of the soup. This step is optional. I like it somewhat blended to make it a thicker soup, but with some texture. Taste the soup and add salt as needed.