Recently, I have been so hungry after I work out. Like, famished. Combine that hunger with a usually stressful and always long work day and watching me, you’d think I hadn’t eaten in weeks. I get home and I NEED to eat ALL of the things immediately. Fortunately, I’m pretty disciplined and am able to avoid fast food on the drive home, and I do a pretty good job keeping unhealthy foods out of the house.  But, I needed a recipe that was quick, filling, and that, if I wanted to, I could have a lot of and not feel too guilty about it. B is a big proponent of “calories in, calories out” for weight loss, but I’d take a large meal of healthy, energizing calories over a small meal of dense calories any-day.

I enjoy cooking and eating far too much.

Thus, this recipe was born. It requires very little prep and it can be popped in the slow cooker and ready in a few hours. It’s healthy, energizing, and it freezes well! All checks in my book.

Kale, White Bean and Chicken Sausage Soup

• 1 Can Small White Beans, drained and rinsed
• 2 handfuls of kale, chopped
• Handful of Baby Bella Mushrooms  (These are so much yummier than white mushrooms)
• 1 cup Celery, chopped
• 1 cup Carrots, chopped
• 1 cup White Onion, chopped
• 2 cloves garlic
• 1 pack Chicken Sausage, sliced (I didn’t have any this time around, but I like Trader Joe’s Garlic Herb Chicken Sausage- and it’s Whole 30 compliant!)
• 2 boxes Organic Chicken Stock (I don’t typically buy a ton of organic products, but in this recipe, I’ve noticed a big difference.)
• Salt and pepper to taste.

 

Combine all ingredients and cook on high for 4 hours or low for 6-8.

Voila!

(Dip some crusty bread in there if you’re not watching your carbs!)