Morning friends!

Made it through 5 days of the Crazy Sexy Vegan Challenge! The detox from coffee was rough, but I am pretty sure I am through the worst of it. Not gonna lie, it was harder this time to quit coffee because I was drinking it about 3 times a day! When I get off the challenge I will stick to once or twice a week!

This week my highlighted recipe was super simple and I had everything in my pantry! I was so excited to use my new Dutch Oven!

Kale, Sweet Potato, and Bean Soup

Ingredients

• 1 tbsp EVOO
• 1 large onion, chopped
• 1 cup celery chopped
• 3-1/2 teaspoons Italian seasoning
• 2 teaspoons olive oil
• 3 cans (14-1/2 ounces each) vegetable broth
• 2 cans (15 ounces each) white kidney  or cannellini beans,  rinsed and drained
• 1 large sweet potatoe, peeled and cubed
• 5 cups chopped fresh kale
• 2 garlic cloves, minced
• 1 can diced tomatoes drained (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large saucepan or Dutch oven, sauté onion, EVOO, celery, and  Italian seasoning in oil until onion is tender.
• Stir in the broth, beans, sweet potatoes, tomatoes and kale. Bring to a boil. Reduce heat; cover for 20 minutes.  Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender. Yield: 8 servings (2 quarts).

HELLO LEFTOVERS! This was amazing! I enjoyed it in my new mug Matt made me for Christmas.

Time to pack up all the Christmas décor and then go play!

Question: When do you take your Christmas decorations down?