#vegetarianlunch

I call this kitchen sink soup because you can put just about any vegetable or bean into it and it's still healthy and delicious. This is a great meal when you need to reset (maybe after a weekend of pizza and candy) because it's filled with protein and fiber, and it's easy to hide extra healthy leafy greens from picky eaters in the spice.

Ingredients:

The basic makeup of most soups I make include

1. 1/2 Any onion (i used red)

2.1 clove Minced garlic

3. 1 stalk Celery

4. 2 Carrot

5.1 container Vegetable stock

This soup also contains:

6. 1 can black beans drained and rinsed

7. 1 can corn

8. Red pepper flakes (to your taste)

9. 1 tbs Garlic powder

10. 1 tsp Cumin

11. 1 tbsp Garlic salt

From there you can add any extras that you want!

I used 1/2 a zucchini, 2 cups kale, and spinach

You can also add ground beef, chicken or any fresh, canned, or frozen vegetables such as peppers, mushrooms or green beans!

Enjoy a fancy and filling pasta dish that is packed full of flavor. This creamy pasta with mushrooms and spinach is a great vegetarian lunch that will please even the pickiest eaters. It's easy to make and doesn't use the usual salad ingredients.

Ingredients: 250g pasta of your choice. 200g mushrooms, sliced. 2 cups fresh spinach. 3 cloves garlic, minced. 1 onion, chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the onion and garlic and cook until the smell is nice. When you add the mushrooms, cook them until they dry out and turn golden brown. Put in the spinach and cook until it wilts. Turn down the heat and add the heavy cream. Cook for two to three minutes. When the pasta is done, add it to the pan and toss it around so that all of the creamy sauce covers it. Mix in the Parmesan cheese until it melts and the sauce gets thicker. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Southwestern Black Bean Quinoa Mango Salad recipe.

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