Black bean soup with cumin and salsa verde(Read article summary)
A quick, tasty, and good-for-you soup.
Three Many Cooks
Dressing for Maggy and Andyâ€™s wedding over five years ago and then again for Sharon and Tonyâ€™s just a few weeks I go, I distinctly remember being grateful that I didnâ€™t have to crash diet for either event. For nearly seven years Iâ€™ve kept off the forty pounds I lost between 2004 and 2005.
How did I do it? It all started when I hit bottom in 2003. I was sitting in an empty house physically ailing and emotionally spent. We had just moved to a new town, Maggy was off to England for her junior year abroad, and Â Sharon was starting her freshman year of college. I spent the next nine months finding a new doctor, tending to my ailing body, and healing emotionally.
Only then was I ready to embrace a new lifestyle, to finally shed the weight.Â There are two ways to do it â€“ exercise more or eat less. From years of personal experience IÂ knew diets didnâ€™t work. As soon as they were over I reverted back to my old ways and the pounds came back with a vengeance. Normal eating coupled with increased exercise was what worked for me.
I used to use food as a vice to satisfy my overworked, exhausted self. Â After healing I started to see food as a pleasurable way of taking care of myself. I was finally able to ask myself what I really needed to eat to be happy (see video below for what worked for me). Â I didnâ€™t deprive myself of anything. I simply set boundaries about when and how much Iâ€™d eat. This became the new normal.Â When I reached my weight loss goal I had established a new pleasurable way of eating. All I had to do was cut back on my exercise (bummer).
As you contemplate the new year, donâ€™t attempt the newest fad diet. Vow instead to love yourself, take care of yourself, and put yourself first so that you can then truly help others. After that, donâ€™t be surprised if you find yourself living in a new way.
Black Bean Soup with Cumin and Salsa Verde
2 cans (16 ounces each) black beans, drained
Â 1-1/2 cups chicken broth
Â 1 cup prepared salsa verde
Â 1/4 cup packed cilantro leaves, plus extra sprigs for garnish (optional)
Â 1 teaspoon ground cumin
Garnish: 1/4 cup light sour cream, cilantro sprigs
Puree all ingredients except garnish in a blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes. Serve, garnishing with sour cream and optional cilantro sprigs.
To watch a related video about smart eating tips, click here.
Related post: Weighty Issues