BLACK BEAN SOUP

Ingredients:
• 1 cup natural salsa, temperature of your choosing (I use a Medium salsa.)
• 1 can reduced sodium black beans, rinsed and drained
• 1 cup low-sodium vegetable broth (Chicken broth works as well also.)
• 1/2 tsp cumin
• 1 cup or can of corn
• 1 jalapeno, de-seeded and diced (optional)

Optional Toppings
• Green onions, chopped
• Taco cheese
• Cherry tomatoes, chopped
• Avocado, sliced and chopped

Directions:
1) Cook corn until just softened.
2) Put beans in a food processor and process until just smooth.
3) Combine everything (minus the toppings) in a sauce pan and bring to a boil.
4) Remove from heat. Top, serve and eat!

SWEET POTATO BISQUE

Ingredients:

• 2 lbs sweet potatoes
• 3 tbsp cornstarch
• 3 cups unsweetened almond milk
• 1 tbsp pure maple syrup
• 1 tsp sriracha (optional, but recommended)
• 1 tsp salt
• 1/2 tsp black pepper
• dash freshly ground nutmeg

Directions:

1. Preheat oven to 400. Pierce sweet potatoes several times with a fork, then transfer to a large dish. Roast for about 1 hour until tender.** Let cool for 10 minutes, then remove skin. Blend roasted and peeled sweet potatoes with an immersion blender (or in a regular blender) until smooth. 
2. In a large sauce pan over medium heat, whisk together  cornstarch and almond milk until combined. Add sweet potatoes, maple syrup, sriracha and spices whisking constantly until well combined. Continue to cook on medium heat until soup is hot throughout. Serve immediately. Leftovers can be refrigerated in an airtight container for 1 week.

**Notes: If you’re short on time, you can bake your potatoes in the microwave in about 8-10 minutes. I’ve done this, and it’s not quite as flavorful as roasting, but it’s still great and works in a pinch.

***To make in the crock pot, throw in all your ingredients, whisk together, and cook on low for 4-6 hours.

ITALIAN WEDDING SOUP

Ingredients:

•  1 pound of ground turkey
•  6 cups organic chicken stock (homemade or store-bought)
•  2 cloves garlic, crushed
•  1 tbsp extra-virgin olive oil (or sub grass-fed butter)
•  2 cups of  kale or spinach, chopped
•  3 carrots, chopped
•  1 yellow onion, chopped
•  2 celery stalks, chopped
•  1 egg 
•  1 small bunch fresh basil, chopped
•  1 small bunch fresh parsley, chopped
•  Himalayan sea salt, to taste
•  Freshly ground pepper, to taste
•  Optional: 1 tbsp fresh Parmesan cheese

Directions:

• Cook ground turkey and set to the side. 
• chop veggies

• In a pan heat oil and garlic, add onion, celery, and carrots; let cook 5 minutes or until translucent
• Add kale or spinach and cook until wilts
• Add broth, spices, and ground turkey, bring to a boil then reduce heat and let simmer
• Beat egg in bowl, add egg slowly to soup, stir for 2 minutes

• Serve hot sprinkle Parmesan cheese on top.