Recently I looked in the mirror and saw that I looked pale. My recent diet has consisted of far to many nights of coming home to a supper of brie and Triscuits. This is obviously not a diet rich in nutrients or variety. While I have recently lost about 15 lbs, it does me no real good to be losing weight if it isn’t healthy.

Cooking at home is both economically smart and generally a healthier way to eat. On top of that, its fun! So going forward I am going to post recipes here periodically. Nutrition is vital to running success and general wellbeing.

I am a rather imprecise cook, but I will do my best to include useful measurements where possible. In general you should treat these quantities as a guideline and do what you feel. Like a lot of carrots? Add more. Hate onions? Leave them out. Make yourself happy.

So here we go!

White bean, vegan sausage, collard green soup:


2 15 oz cans small white beans

32 oz (one box) Organic Low Sodium Vegetable Broth

1 package Tofurkey Italian Sausages

2 large carrots

2 large red skin potatoes

1 white onion

1 bunch collard greens

1 bunch kale

1 tbs extra virgin olive oil

Garlic salt to taste


Dice onion, potatoes, carrots, and sausages. Add garlic salt and cook on high in olive oil in a large skillet until potatoes and carrots are soft. Transfer to an 8 qt pot and add white beans and vegetable stock. Add chopped greens and two pints of water. Simmer 15 minutes.

That’s it. Seriously. So easy.


This soup is even better the second day.

Please feel free to let me know how you like it in the comments, and I would love to hear any variations you might try.


I just made this soup again with a new variation that is AMAZING!

Try it with two large sweet potatoes and Kielbasa style vegan sausage.


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