Hello, y’all and thank you for following ForensicBBQ! I know my husband is very excited for me to post, so here goes!!
I’m going to start with a basic definition of what a Plant Based diet is, compared to vegan. A Plant Based diet consists mostly of natural foods, such as fruits, vegetables, nuts, seeds, and grains. Plant Based eliminates oils and processed foods, as well as animal products. The whole idea behind it is to eat as naturally vegetarian as possible. A Vegan diet is one that consists of no animal products whatsoever, however allows processed foods. I consider my diet a bit of a hybrid, as I choose not to eat processed foods, preservatives or additives, or any meat or fish. I also have eliminated most dairy and other animal products from my diet, including milk, yogurt, butter, and eggs. I will admit to having some trouble kicking the cheese (not a fan of non-dairy cheese, although there are plenty of options) and the occasional baked good containing some sort of dairy. It’s a process and I am constantly evolving to improve my diet.
Why do I choose to eat this way? Most of it is for the welfare of animals. I won’t lecture on how our society treats farm animals, but that information is readily available should you choose to research it. I also choose this diet because I feel so much better physically when I’m eating healthy. Prior to connecting with my husband, I wasn’t much of a cook. I ate a lot of salads and wraps (and pizza and pasta). One thing Mr. FBBQ and I love to do together is cook (even though we are usually making separate things)! I discovered the ForksOverKnives movement and it’s changed the way I eat. There are so many good, healthy, creative recipes! Check them out on social media, the app, the web, and even the magazine or documentary!
I figured I would make my very first post a basic one, Thirteen Bean Soup. This particular recipe is a mish-mash of several different recipes. Ask my husband and you will learn that I am not one to follow the rules, so most of my recipes are just suggestions and estimates of what goes in.
The following is my version of what to add to your 13 Bean Soup:
-13 beans (didn’t see that one coming, did ya?) You can buy a mix of 13 beans (Bob’s Red Mill is a good brand) or create your own! There are so many options out there! Don’t forget our friends, the lentils, are beans too!
-Vegetable Stock and Vegetable Broth. I am so lucky, I have a friend that makes me homemade veggie stock! (Shoutout to JEN!) But if you buy it, go organic and get 2 cartons, one of each.
-Seasonings: Parsley, Thyme, Oregano, Basil, and one or two Bay Leaves.
-Veggies: A few things about the veggies; First, prep is key. Get everything washed and chopped beforehand. It makes things so much easier. I do meal prep on Sunday, washing all my vegetables for the week, cutting and chopping, and portioning out things I’ll need for each recipe. It takes a bit of time, but makes for a much easier dinner on a weeknight when I don’t get home until later. It also prevents me from grabbing a quick, less healthy dinner when I’m pressed for time. Second, if you are wondering whether or not to buy organic, I usually make that decision based on whether or not I will be eating the skin. If so, go for the organic. If not, you are usually safe to opt for non-organic. Also, I wash all my produce (organic or not) in a mix of baking soda and water. It’s cheap and easy and efficient. No need to buy those pricey veggie washes. Mr. FBBQ and I like to hit the Farmer’s Markets. You get a good deal on produce and it helps support local farmers! Win/Win!
The vegetables I put in my 13 Bean Soup are: Celery, Yellow Sqash, Zucchini Squash, Carrots, Sweet Onion, Garlic, and Diced Tomatoes. There are so many delicious options! You could add corn or mushrooms, or get creative and throw in some parsnips!
This soup is really easy to make. Don’t forget to soak the beans overnight! You will start with a large pot, adding a bit of the Vegetable Stock and the onions, on high, for about 3 minutes. Add the Squash and Carrots and a bit more Stock and keep it on high for about 3 more minutes. Add the Celery, Onion, and Garlic and more stock, just keeping things moist enough so they don’t stick and/or burn. Keep things stirred for a few minutes then add the Diced Tomatoes and Beans. Turn the heat to Medium Low and add enough Broth and Stock to cover the Beans and Vegetables. Add the Seasonings and simmer on Medium Low for about 20 minutes.
I like to eat my soup with fresh bread, either from the Farmer’s Market or Fresh Thyme Farmer’s Market. Kroger has some good, fresh breads too. Again, so many options!
I hope you enjoy your 13 Bean Soup! Follow me on Instagram at MRSFORENSICBBQ! Share your stories and great recipes!
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