Brussels sprout soup????
That's weird right?! I personally used to hate Brussels sprouts
but this soup came out sooo good.



Brussels Sprout Soup                                                                             
                                                                                                                                            1 quart of vegetable broth                                                                                  
5 or 6 Brussels sprouts                                                                                   
1 carrot                                                                                                           
1 cup of broccoli                                                                                                
1 cup of fresh spinach                                                                                      
2 cloves of garlic
1/2 of a potato
1/2 onion
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of oregano
1/2 teaspoon of basil 


Pour vegetable broth into a medium size soup pan.
Slice the Brussels sprouts into quarter inch slices so it almost looks leafy.
Chop up the rest of the vegetables and throw all your ingredients in your pan.
Add a cup or two of water if you want more broth. If you do add water let it simmer longer
to make sure the new water absorbs all the flavors.
Bring to a boil, then turn down to simmer or low. Cover and let simmer for 30-40 min.
This soup is vegan, and gluten free. Just double check the ingredients in your broth.





 Spinach and Bean Chili

1 can of red kidney beans ( or about a cup and a half soaked overnight )
1 can of black beans
1 can of garbanzo beans
1 1/2 cup of water
2 cups of spinach
1 onion
1 bell pepper
1 large carrot
2 large tomatoes
2 cloves of garlic
1 fresh jalapeno
1 teaspoon of oregano
1 teaspoon of basil
2 teaspoons of chili powder
1 teaspoon of red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of shredded cheese

Dice all the vegetables. Place all ingredients into a med sized pot.
Turn burner to high. Once the chili begins to boil turn down to low and cover.
Stir repeatedly, and let simmer for at least 30 min. or until vegetables soften.
The longer the chili simmers the more flavor is absorbed. Some people let it simmer
for a 3 hours or more. After done pour serving into a bowl and sprinkle shredded cheese
on top. This chili is gluten free. If you serve with chips you can use gluten free chips.
Can be vegan, just don't add cheese.