For my first cooking post I need to share a recipe from the lady who is in the kitchen with me (in spirit) 90% of the time! The amazing Tosca Reno! When I decided to learn how to cook I purchased The Eat-Clean Diet Cookbook by Tosca Reno. I now own 3 of her books and everything I have made has been amazing. Not only do I love it but so does my husband. This is a recipe I love and is great to freeze and use for multiple meals. This is something we do a lot since there is only 2 of us and who wants to eat the same thing all week! So we freeze it for an easy dinner when we do not have the time for cooking. Here is the recipe:

Ingredients:

2 Tbsp extra virgin olive oil
2 ribs celery, coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic minced
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken or vegetablestock
2 15oz cans black beans, rinsed and drain

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Preparation:

1 In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion, and bell peppers. Saute’ until onion becomes translucent, about 5-8 minutes. Add garlic and spices. Cook for a couple more minutes.

2 Add stock, beans and tomatoes. Bring to a boil and then reduce heat. Cover and let simmer for 20 minutes. Using a hand held blender or food processor, blend to desired consistency. Add corn and simmer for 5 minutes. Season with salt and pepper. Serve hot.

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I like to serve the soup with organic corn chips and parmesan cheese. I love the smell of a big pot of soup simmering on the stove and this one smells fantastic while cooking. Please give it a try! I can not recommend The Eat-Clean Cookbook by Tosca Reno enough. If you do not own any of her books you should! Please share some of your favorite soup recipes!

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