Although this has been an unusually hot week for the first week of fall, yesterday we had a short, but welcome break with a thunderstorm. Tim wasn’t going to be home for dinner, so I really didn’t have anything planned. I peeked in the fridge to see what I could throw together, and something about the rain inspired me to make soup. I had a few random things that I didn’t have designated for any particular meal so decided to throw them in a pot and call it soup :). That’s the great thing about soup. You really can make something out of seemingly nothing. Take some random ingredients, add a few spices and some stock, and you’ve got yourself a meal. I always try to have stock on hand in the pantry for this reason. Homemade is definitely better, but store bought does fine for for nights like this. This soup was perfect for our rainy night dinner. And the best part about making a big pot of soup? Leftovers for lunch! I just finished a big bowl for lunch and it was even more delicious than it was last night (most soup is better the second day).Print
Rainy Day Soup
A comforting soup for rainy days
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 2 servings
- Category: Soup
- Cuisine: American
- olive oil
- 1/2 large Vidalia onion, chopped
- 3 garlic cloves, minced
- 1 sweet potato, cut into small cubes (I don’t peel mine, but feel free to do so if you wish)
- 2 cups cauliflower florets, cut into small pieces
- 6 cups vegetable stock/broth
- 1 (15.5 oz) can black beans, rinsed and drained
- 4 stems of kale, deveined and torn into small pieces
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 sea salt
- dash cinnamon (optional–I love cinnamon and the subtle sweetness it adds to savory dishes)
- In a large soup pot, heat a few swirls of olive oil over medium heat (about 2 tablespoons? I didn’t measure). Add your onion and garlic and cook until the onion is soft and translucent, about 8 minutes. Add the sweet potato and stir so it is coated with some of the oil. Allow to cook about 5 minutes. Add the cauliflower, stock, parsley, thyme, and salt and bring to a boil. Lower heat and simmer about 25-30 minutes. Add the black beans and kale and cook another 15-20 minutes, until the vegetables are tender. Stir in the dash of cinnamon and serve.
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9.5g
- Sodium: 707mg
- Fat: 7.5g
- Carbohydrates: 32.5g
- Protein: 5.5g
Keywords: healthy soup
A great thing about making soup is that much of the cooking time is hands off. I am able to throw in some veggies, go and play with Meghan for a bit, then go back to the next step. I already had my cauliflower cut up, so that helped cut down the prep time as well.
Last time I offered Meghan soup it didn’t go over that well so I wasn’t convinced she would like this for dinner. That didn’t mean I wasn’t going to try. There is rarely a meal that I make that I don’t at least offer to Meghan. I never just assume she won’t like it. For this one, I took out the bits of kale (too hard to chew boiled greens), and made sure all the sweet potato and cauliflower pieces in her bowl were cut small enough.
Whenever I offer Meghan something new, I always make sure to serve her plenty of other things I know she likes. The rest of her meal looked like this:
Plain black beans, cheddar cheese, spinach-cheese bites, and some oat nut bread with butter. Well, she didn’t love the soup. The first strike against it was that she saw me blowing on mine before I took a bite so she assumed that hers was hot as well. (It wasn’t; I put hers in the freezer before giving it to her to cool it down) Anything that is even a tiny bit too hot she will. not. touch. I have made that mistake many times and learned the hard way. Do not give this girl too hot of food. So even the thought of the soup being hot deterred her. She finally did try a tiny taste, but made an awful face and that was that. I guess she didn’t like the taste. Oh, well. I loved it. She will like it some day, of that I am confident. She ate most of what you see on the plate above as well as two giant bowls of frozen wild blueberries for dessert.
I had my soup with a whole wheat English muffin and butter.
Today it is back to sunny and 90 degree weather, but I when I had my soup for lunch I imagined a crisp autumn day. 🙂