Serves 6-8

Whenever we travel I have this soup stored in my freezer at home ready to boost our immune systems into fighting off any bug that we might have picked up. It is great to make for family and friends as well as making it for yourself. Everything is right here to come to the rescue from fighting colds to cancer plus it is delicious. Have everything ready to go and it will pull together quickly. You can do this. -To your good health, Lee

Ingredients:
1 ½ C. dried navy or black beans rinsed and cooked till just tender or 2 cans drained.
1 tsp olive oil
3 cloves garlic, chopped
Zest of 1 organic lime and juiced separately
1 small red onion diced
2 stalks celery, diced
1 large bulb fennel, finely chopped
6 cups greens (cabbage, kale, collards, broccoli leaves) chopped into ½ ” pieces
2-3 cups vegetable stock
28 oz. can tomatoes, diced with juice or 6 medium fresh tomatoes
1 small can chopped green chilies mild
Chopped cilantro to garnish
Optional or delete if vegan- Dollop of Greek yogurt or strained kefir cheese to go on top of each bowl

Directions

Heat oil in a soup pot over medium heat no hotter than that and immediately add garlic.

Add lime zest stirring constantly until garlic is tender- a few seconds. DO NOT BROWN

Toss in onion, celery, and fennel and sweat all, stirring, until soft (4-5 minutes).

Add all greens and stock then cover pan and gently cook for 4-6 minutes.

Gently pour in beans and tomatoes and heat through only

Stir in chilies, cilantro and lime juice to taste, heat through once more and serve

Garnish each bowl with the Greek yogurt or chopped cilantro on top.
(Do not boil this soup or you risk losing that wonderful green color)

World-renowned food expert Frances Moore Lappé’s classic book, Diet For A Small Planet, gives us simple rules for a healthy diet in a streamlined, easy-to-use format, delicious food combinations of protein-rich meals without meat and hundreds of wonderful recipes. Rice Con Queso was the first vegetarian dish I had as a young woman that started my interest in whole foods and health. I bought Lappé’s book in 1974 and still refer to it today for inspiration and to refresh my memory as to why I do what I do.

This adapted recipe I created is a great idea for dinner that costs next to nothing monetarily and is high dollar nutrition. Every time we serve it there are never leftovers! Try pairing it with a garden fresh salad or mirin sauteed greens.

Thank you Ed and Bonnie Snyder for introducing us back in the 70′s to such a great dish and book.

RICE CON QUESO Serving Size : 6
3 c cooked brown rice (1 1/2-cups uncooked) Salt and pepper
1 1/3c cooked black beans (about 1/2 cup-uncooked)
3 cloves garlic, minced
1 lg onion, chopped
1 sm can green chiles, chopped
1/2 lb ricotta cheese or greek yogurt (higher in protein than regular yogurt)
3/4 lb shredded Monterrey Jack cheese
1/2 c shredded cheddar cheese
1/4 c. minced red bell pepper
2 teaspoons ground cumin
Garnishes (optional): chopped black olives, green onions, fresh chopped parsley
Preheat oven to 350 degree F.
Mix together rice, beans, garlic, onion, and chilies.
In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese,
ending with a layer of rice and beans.
Bake for 30 minutes.
During the last few minutes of baking, sprinkle cheddar cheese over the top.
Garnish before serving.