Published Date: June 19, 2021 | Last Updated: March 9, 2023
Lindsay @thelindsayreport came by to visit. Guys, I LOVE HER!
Anyways, she shared her Monday soup recipe. It’s deceiving because it’s so basic, but it’s actually amazing. I think this will be a new staple in my house! Afterwards, the kids were literally devouring it.
Lindsay @thelindsayreport came by to visit. Guys, I LOVE HER!
Anyways, she shared her Monday soup recipe. It’s deceiving because it’s so basic, but it’s actually amazing. I think this will be a new staple in my house! Afterwards, the kids were literally devouring it.
Monday Soup
Lindsay has blessed us with her Monday Soup recipe. This soup is awesome because it's made with things that you usually have around the house. It's simple, full of nutrients, and super tasty!
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Servings: 2
Ingredients
- 2-4 T avocado oil or ghee
- 1 onion chopped
- 2 cloves garlic minced
- 3-5 large carrots peeled and diced
- 4 ribs of celery chopped
- 1 tsp curry powder
- 1 tsp cumin
- 2 tsp salt
- pepper to taste
- 4 cups chicken stock or bone broth
- 1 cup water
- 2 cans your favorite beans
- 1 can diced tomatoes undrained
- a few big handfuls of spinach frozen or fresh
Instructions
- Heat a large pot to medium-high heat. Add the oil/ghee. Then add the onion, garlic, celery, and carrots. Sauté them, stirring often until vegetables are fork-tender.
- Add the cumin, curry, and salt to the pot to let it toast and get fragrant for a minute.
- Add the broth, water, beans, and tomatoes. Let them come to a gentle simmer for a few minutes.
- Add a few handfuls of spinach and stir around. Turn off the heat as soon as the spinach is wilted. (The spinach will wilt very quickly).
- Serve immediately and refrigerate leftovers for up to a week.
Notes
Watch the process here!
