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Happy, Happy New Year! I hope 2018 brings you all the very best of what you desire; whether it’s better health, improved relationships, secure finances, daily positivity and gratitude, or just lots of happiness and love! I was ready to say #byefelicia to 2017 and am diving in to the new year with hopeful anticipation! Ok, if you don’t reside in the south, you may not know about the tradition of eating black eyed peas early in the New Year, but it’s definitely a thing that dates back to the American Civil War. It is said to bring prosperity in the new year ~ I’m all for that! My version of Instant Pot Vegan Black Eyed Peas and Kale is as I mentioned, is vegan, but you don’t have to be of course, to enjoy this savory, delicious, healthy soup; but, kudos to you if you’ve made the mindful decision to be kinder to your body in 2018!
It’s always a good day to have soup! I’m the only one in my family that really likes soup much, but I could eat some sort of soup every day regardless of the season! It’s hot here in Texas but to me, soup is always the perfect meal. It has absolutely everything for a healthy, filling meal in one bowl! This Vegan Italian Lentil Mushroom Soup with Pasta is super flavorful, easy to make and incredibly healthy. Let me break down the health benefits of a few of the main ingredients….
Sometimes you just need a practical recipe (not really a recipe, just a method) to have on hand that is a basis of a new or old family favorite. This Homemade Vegetable Broth is fat free, delicious and all it costs you is vegetable scraps, some veggies you already have, some water and optional seasoning! The beauty of it besides it’s crazy-cheap, is it’s made in your kitchen from your own vegetable scraps and your clean water. Just keep a freezer bag in your freezer and add your vegetable scraps until it’s full, then you’ll be ready to make your own broth that you know is made of fresh water, is free of oil, salt, gluten and chemicals. And, it’s super tasty and so easy!