I didn’t cook for Thanksgiving this year.  A couple of weeks ago I roasted a turkey for an early Thanksgiving  get together at my Granny’s house.  She and my parents weren’t going to be here for the Holiday. Since we didn’t really have plans for the Holiday Ben and I were just going to lie low but then Ben ended up working so I went to my in-laws for dinner that day.  It was nice to not have to cook, and dinner was wonderful! Thanks, Gail!The problem with not cooking is I’ve been having a hard time getting in the holiday spirit.  I feel like I’ve already moved on to 2015.
I bought about 4 packets of this Urbane Grain awhile ago and couldn’t decide what to do with them.  Making something according to the package directions and eating it would be just plain weird! It has to be added to something or something has to be added to it. Lately I’ve been making big one dish meals that I can eat on all week. This is the second pot I’ve added the Urbane grain to. It’s been perfect to add to soup to add flavor and texture.    I ate this Hearty Bean Green and Grain Soup five nights in a row.  It was so good that I thought about it during the day and looked forward to eating it every night!
Making meals like this saves me tons of time on weeknights. And it can also save you money!  See, that’s what I mean about already moving on to January!  Don’t worry I’ve got three more weeks to fit in some Holiday cheer! 

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Hearty Bean Green and Grain Soup

Ingredients

• 4 oz. packet Urbane Grain Quinoa Whole Grain Blend cracked black pepper & sea salt flavor + 12 oz. water
• 2 large carrots ~6.6 oz. or 187g
• 3 stalks celery ~4.7 oz. or 133g
• 1/2 of a red onion ~3.6 oz. or 102g
• 12 oz. collard greens chopped
• 32 oz. vegetable broth
• 1-15.5 oz. can Hot Chili Beans in sauce do not drain
• 1 cup 200 g dry red lentils
• 4 cups water
• 2 Tbsp. Pilpelchuma dry spice blend
• 2 tsp. garlic powder
• S & P to taste

Instructions

1. In a medium sized microwave safe bowl add the dry ingredients from the packet of Urbane Grain to 12 oz. of water and stir to combine.
2. Microwave mixture on high for 15 minutes.
3. Meanwhile, add the carrots to a large food processor and process until finely chopped (about the size of a pea).
4. Scrape the processed carrots into a large stock/soup pot.
5. Add the celery to the same large food processor and process until finely chopped (about the size of a pea).
6. Scrape the processed celery into the large stock/soup pot (with the carrots).
7. Add the onion to a large food processor and process until finely chopped (about the size of a pea).
8. Scrape the processed onion into the large stock/soup pot (with the carrots and celery).
9. Place the large pot containing the vegetables on a burner, on the stove top, over medium high heat.
10. Sweat vegetables (about 10 minutes) until they become soft.
11. Add the collard greens and sweat vegetables for about 5 more minutes.
12. Add the vegetable broth, hot chili beans, dry lentils, 4 more cups water, the Pilpelchuma, and the garlic powder.
13. Stir to combine and bring soup to a simmer over medium low heat.
14. Simmer for about 10 minutes then add the grain mixture that you microwaved earlier.
15. Simmer for 10 to 20 more minutes (until lentils are soft).
16. Add salt and pepper to taste.
17. Ladle into bowls and EAT!!!
18. Note: If you can’t find the specific Urbane Grain Blend used in this recipe another 4oz. packet of herbed blended grain (any brand) should work fine.