Prep (Soup & Salad Recipes)

Soup Recipe:

Cuban Black Bean and Cabbage Soup

½ head green cabbage
3 medium carrots
1 medium to large onion
4 celery stalks
1 can black beans
1 can diced tomatoes
2 tbsp cumin
4-6 cups broth
2 tsp salt
2 tsp chili flakes
1 small bunch fresh oregano or 1 tsp dried

Salad Recipe:

Chopped Salad with Green Cabbage, Yellow Pepper, Cannellini Beans and Spanish Queen Olives

½ head green cabbage, chopped
1 6oz bag or approx 4 cups of spinach, chopped
2 zucchinis, chopped
1 yellow bell pepper, chopped
1 can cannellini beans, drained and rinsed
1 can corn, drained and rinsed
To top:
1 jar pimento stuffed green olives
3 avocados

Dressing: Girard’s Olde Venice Italian Dressing

Chop and mix all veggies, except the olives and avocado, together in a large salad bowl. Cover tightly with plastic wrap and refrigerate. Each time you have a serving of salad you will top it with 3 olives and half an avocado.