I don't know about you, but these last couple of weeks it's actually felt like winter here in sunny Southern California.  Typically, we don't get a "real" winter, but just a bit cooler weather.  I've been loving our rainy, cold days, but let me be honest ... it's not blending well with my healthy smoothie recipes! Ha ha! I end up too freakin' cold!

Anyways, I've been adding more beans and lentils to my veggie dishes to get a bit more substance.  I noticed I was losing a bit too much weight, and I would end up hungry just a short time after eating.

I came up with this recipe as an easy fix to a veggie dinner meal, and it was awesome!  Simple, easy, and highly nutritious.  You may just want to make this tonight!

White Bean Veggie Soup

16 oz. dried Great Northern Beans

Filtered water

1 or 2 leeks

3 large carrots

2 celery stalks

1 large head broccoli

1 bunch of kale

1 inch piece of fresh ginger

Pink himalayan salt

Pour beans in a large pot and cover with water about 2 inches above beans. Bring to boil.  Boil for about 2 minutes.  Strain water out of beans and return beans to the pot.  Add more water, this time covering about 4 inches above the beans.  Bring back to boil, then lower to simmer.  Allow beans to simmer for about 2 hours.

Chop all the veggies and add to the beans.  Add pink himalayan salt as desired.  Make sure you don't add the salt during the first 2 hours the beans are cooking.  The beans will not cook as fast and you'll be left with more firm beans.  Simmer beans and veggies for another 30 min to hour, or longer to let all the flavors blend well.

Ladle that soup and serve to hungry bellies!  I promise it'll warm you up AND offer incredible nutrition for your healing body.