This is one of those fantastic, one-pot, easy, batch-cooking meals that makes life a little easier and more flavorful. I love this as a weekday grab & go lunch. Enjoy!
Each Serving Contains:
- 10 oz Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- 15 oz fire-roasted tomatoes (canned) and/or fresh tomatoes
- 1-2 medium carrots
- 1 small red onion chopped
- Frozen green peas (about 10 oz)
- 2.5 oz dry mung beans (about 1/3 cup)
- 2.5 oz dry yellow split peas (about 1/3 cup)
- 2.5 green split peas (about 1/3 cup)
Note: These beans roughly triple in volume when cooked, so the entire soup yields 24 oz of cooked beans, or 6 oz per serving.
- 8 oz regular fat coconut milk (or 4 oz coconut cream or 16 oz light coconut milk)
Condiments & Spices
- 4 cups veggie broth or water
- 1 1⁄2 tablespoons fresh ginger, minced
- 1 1⁄2 tablespoons curry powder
- 1 tablespoon chili powder
- 2 bay leaves
- 1 lemon, juiced
- Cilantro (for garnish)
- Salt to taste (add after cooking)
- Grain Additions: Serve over 4 oz cooked rice or quinoa or your other favorite grain.
- Protein Additions: Increase the amount of beans.
- Fat Additions: Increase the amount of coconut milk.
- In a large pot, weigh out about 3 veggie servings worth of tomatoes, carrots, and onions (save 1 serving for peas at the end). Add the dry beans, as well as everything in the condiments list. Cover and bring to a boil, then reduce heat to a hearty simmer.
- Let the soup cook for 45 minutes to 1 hour, stirring occasionally. You may want to let it cook longer depending on tender you like the beans.
- Add the coconut milk and 1 veggie serving’s worth of peas toward the end of cooking when the beans are close to cooked.
- Season with salt, adjust spices if desired, and remove the bay leaves. Garnish with cilantro and serve. Refrigerate for up to a week and freeze up to a month.