Every recipe that I post on this blog passes the “yummy” test with flying colors, but most of them don’t necessarily fit into the “healthy” category. It’s kind of not fair that, so many times, delicious food has to be so bad for us. Fruit is one of the few foods that I have found that is both yummy and healthy. But I am now, more than ever, determined to find others.
My husband wants to shed a few pounds (my Pinterest cooking has led him to pack on some unwanted weight). In his quest to do so, he has encouraged me to cook more healthy meals, at least half of the week. 🙂
So I skimmed my Pinterest “Recipes” board for food pictures that looked like they would be “good for you”. But I’m the type of person that if I’m going to eat healthy, it has to also be fully pleasing to my palate.
This soup caught my eye. After making it, I am happy to announce that it completely passes both the healthy and the yummy test! I was so pleased with how it turned out, and my husband and I were proud of ourselves for eating something that was really good for us.
Its taste resembles a chili, but in an Indian-food type of way. It more than makes up for the absence of meat by offering an explosion of delightful, unique, complex flavors. It has a tomato base and is loaded with veggies and my favorite type of bean…the black bean. It’s hearty and filling too!
In a skillet, saute onions, peppers and garlic in olive oil until onions turn clear. Add all ingredients into crockpot and cook on low for 6 hours. If desired, remove a portion of the contents of the pot and puree using a blender or food processor. Stir the puree back into the pot for a smoother, creamier soup.—