Sunday late afternoons are for sauntering walks with my husband; not cooking.
However, in the fall, there’s nothing better than a warm, nourishing pot of soup.
Here’s one of the simplest and most cost-effective, high-nutrient soups you can make—and if you have an Instant Pot—it’ll do the cooking while you do the walking!
First of all, if you have a WalMart nearby, you can buy a 1 lb bag of split peas for $1.19; a 1 lb bag of lentils for $0.98; a bunch of kale for $0.99; a 15-ounce can of no salt tomato sauce for $0.98; a box of mushrooms for $2.00, and an onion and a bulb of garlic for less than $1.00 . . . for a whopping total of $7.14 for a pot of soup that will not only nourish you on Sunday evening. . .but enough leftover for the remainder of the week too! (or freeze for later)
I always just smile when people tell me that eating healthy is too expensive—or time consuming.
I can make enough soup for the entire week for the cost of a couple of cheap, frozen pizzas; and the soup cooks while I play.
However, this soup not only kills cancer cells and reverses diabetes and heart disease, it keeps the nasty bugs and viruses away this time of year too.
To be honest, with the cost of medical care and meds these days, no one can afford not to eat food that nourishes and heals instead of food that causes disease and lowers immunity.
Sunday Evening Soup
Ingredients:
1 lb bag split peas
1 lb bag lentils
6 cups water
1 (15-ounce) can no salt tomato sauce
1 box of sliced mushrooms
1 onion, chopped
3 cloves garlic, minced
1 Tbsp Mrs. Dash Southwest Chipotle Seasoning
1 bunch of kale, stems removed and torn into bite-sized pieces
Directions:
Put split peas, lentils, water, tomato sauce, chopped onions, minced garlic and seasoning in an Instant Pot. Stir well. Put on “bean/chili” setting. . . and then go on a walk. When pressure releases, add the kale pieces and allow to steam for a few minutes. Stir. Serve. Enjoy! (And if you like a savory-cheesy flavor, sprinkle some nutritional yeast on top of your bowl of soup!)
This soup could easily be made in a crock pot too—it would take longer to cook so just call it “Sunday Morning Soup” instead!
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than fifteen years ago by eating an abundance of high-nutrient, plant-rich food. Today, she’s certified in whole plant food nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost-effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet. And now, she’s on a mission to bring awareness to the suffocating and potentially deadly trap of eating disorders as well.