Using Real Food

In attempt to eat healthier, I plan to include various recipes and links to healthy websites from time to time! Ever since our third child started suffering from severe food allergies, we took a good look at our lifestyle of eating and have taken baby steps to better health. We are slowly using less processed food and we're using more the real stuff. We try to buy organic as much as we can. Thinking that we've always been healthy eaters, we're learning more and more about what we're putting in to our bodies. So here's the first recipe that I'd like to share. I have yet to try it but it looks amazing!

Spicy Three-Bean Soup with Tortilla Strips
1 onion, chopped
6 garlic cloves, minced
a handful of dry chile peppers
4 c. vegetable broth (or bone broth)
4 c. cooked beans (I used pinto, kidney, and black beans)
1 1/2 c. tomatoes, pureed (canned is fine)
3 T. chile powder
2 t. Mexican oregano
1 t. coriander
1/2 t. cumin
1 bunch of spinach, chopped

8 tortillas, sliced
2 avocados, diced
2 limes, quartered
shredded or crumbled cheese of choice, or plain yogurt, to serve (optional)

Preheat the oven to 375.
Brush a baking pan with olive oil.
Arrange the tortillas on the pan in a single layer and sprinkle with salt.
Bake for 10-15 minutes, until lightly browned and crispy.

Heat 2 T. olive oil in a soup pot.
Add the onion and garlic and cook for about 5 minutes, stirring to prevent sticking.
Add the peppers and cook for another 5 minutes while stirring.
Add the broth, beans, tomatoes, and spices.
Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring regularly.
Season to taste with unrefined salt.
Turn off the heat and remove the peppers.
For a mild flavor, discard the peppers and blend about a third of the soup,
then return the soup to the pot and reheat.
For a spicy flavor, blend the peppers with about a third of the soup,
then return to the pot, combine, and reheat.
Add the spinach and cook for 3-5 minutes, until the greens have lost much of their volume.
Finish off with a squeeze of lime and serve with another lime wedge.
Serve topped with the crispy tortilla strips, chunks of avocado, and cheese or yogurt.