I often make beans and greens soup but today I made greens and beans soup. I want to not do any cooking during the work-week so all I have to do is prepare a salad every morning to split between lunch and dinner. Then food prep takes only an hour and I'll have all my meals for the day. It's repetitive but it doesn't bother me. So I went to the garden and harvested a ton of greens: greens from the broccoli, cauliflower, brussels sprouts, collards and kale plants. whew. and some herbs. and an eggplant. and I combined those with all the veggies in the fridge that I normally cook, more eggplant, zucchini, mushrooms and onions. and combined those with the beans and grains I was cooking. Here's how I did it.
Last night I juiced 5 lbs of carrots and a bunch of celery added them to a pound of beans, 1/4 cup of purple barley, 1/4 cup of wild rice, and 1/4 cup of kamut (wheatberries), and soaked them overnight. Here's the beans and grains before adding the juice (kind of pretty):
I saved two for tomorrow, and froze the rest. This will last me until I go on my vacation. This is loaded, I mean loaded with greens. And the odd thing is, it tastes quite good. Even housemate liked it. I was pleasantly surprised.
Here's the nutritional information for 2 servings: 327 calories, 17 g protein (17%), 2 g fat (4%), 65 g carbs (78%), 16 g fiber.