As you may know, I’ve undertaken to eat healthier lately. To this end, since my latest show closed and I’ve found myself with more free time on the weekends, I’ve started prepping food for the week. I’ve found that it’s much easier to eat healthfully if I have easy, delicious, healthy options at hand, rather than having to wake up and spend time prepping a lunch in the morning. Bentos are adorable and delicious, but my patience with spending 20 minutes in the morning wears thin rapidly, particularly in the dead of winter, where we are now.
Because the aforementioned winter has continued to be cold enough, I find that hot lunches are preferable, and what is more comforting than soup? The past few weeks, I’ve been prepping a big batch of a hearty soup and freezing it in jars. Then, I need only remember to take a jar out of the freezer the night before and pop it into my bag before heading to work.
I’ve also found that breakfasts happen more regularly, and with fewer croissants guiltily acquired from the cafe near the train station, if I prep a little ahead of time. This weekend, I made two berry-yogurt smoothies (I can make another two on my work-from-home day mid-week) and a batch of pumpkin muffins. The muffin will defrost quickly to eat as I get ready, and the smoothie will thaw slowly in my bag as I go to work, making an ideal second breakfast at my desk.
But back to the soup. This navy bean and potato soup was designed particularly to push iron and potassium into my diet, nutrients that I apparently lack, as I’ve discovered by charting some of my intake. Over the last week, I’ve made a concerted effort to increase both and have found a positive effect on my mood and energy levels. Of course, not being out until all hours at tech rehearsals and performances may also help. Whatever the case, the soup is delicious, filling, and relatively cheap to make.
Navy Bean and Potato Soup
Makes 4 servings
3 thick strips of bacon, chopped
1 sweet onion, diced
1 tsp garlic powder
1 Tbsp smoked hot paprika
1 can of navy beans, drained
3 cups of chicken broth (I used a long-simmered bone broth)
2 medium red potatoes, diced
1 10-oz package of frozen cut-leaf spinach
salt and pepper to taste
- Saute the bacon until the fat starts to render out. Add the onion, and saute until translucent and starting to brown.
- Add the spices, beans, and broth. Simmer for 15 minutes or so.
- Add the potatoes and simmer until the potatoes are tender, about 15-20 minutes.
- Add the spinach and cook through. Season to taste.
- To freeze, spoon into 16-oz jars or containers and seal tightly. Chill in the fridge and then freeze.