Healthy Eats, a nutritious soup receipe!
In this part of our journal I will be posting recipes on food that gives us, “the biggest bang for our bucks.”
So here goes- after a terrific snow season and learning to really ski, my body was feelin’ a real need to
repair itself with proper exercising and eating well. One of Jeff’s many hobbies is to research what would
make our lives healthy so that we can continue to country dance, ski, travel and do active activities for
as long as we want (a recent 7th birthday can get ya really thinkin’)!
Here’s our first joint effort in this area. Jeff found the 13 Bean Soup Mix by Red Mill (see products) that
offers some of the nutrients we need. He will post the importance of these nutrients on “JeffEsTake
Edition #2” within this Journal.
So, what did I do with this bean mix? That’s a lot of beans! I made a soup in my Dutch oven (or use any
large pot).

Carol’s 13 Bean Nutritious Blue Zone Soup
Ingredients:
2 onions, sliced diced
1-2 cloves of garlic cloves, chopped
2 tablespoons of olive oil
½ -1 small bag baby potatoes (halved)
1 bunch of Kale (sliced half inch)
4 carrots, peeled and sliced
½-1 cup collard greens/mustard greens, chopped
½-1 cup swiss chard, chopped
½-1 cup dandelions
½-1 cup broad leaf endive
½-1 cup Quinoa/Brown Rice or mixed (these grains complete the protein in beans)
½-1 bag of 13 bean soup mix (soak the night before, washed and drained)
12-14 cups of vegetable broth
1 can of diced tomatoes

Now that’s a Healthy Nutritious Recipe!