Above all be the heroine of your life not the victim.

NORA EPHRON

I met a friend for lunch this last week, after not seeing her for few weeks. When she walked in, I was blown away by how great she looked. I knew that she had been putting in extra hours at the gym, but I had yet to see the results. She looked amazing! Her hard work and dedication had really paid off.

I had to know her secret. Was she calorie counting or following a special meal plan? Nope, she did it all on her own with exercise, smaller portions, and eating whole foods. Of course, she did have some staples in her diet like…

16 Bean Soup

Ingredients:

1 (20 ounce) package 16 Bean Soup Starter

1 (48 ounce) container vegetable/chicken broth

1 (10 ¾ ounce) can cream of mushroom soup

2 cups carrots, chopped

2 cups celery, chopped

1-2 cups water, if needed

Directions:

1. Soak beans in cold water overnight.

2. Combine beans, carrots, and celery in a large crock pot.

3. Pour in soup and broth. If needed, add water to make sure all the vegetables are covered.

4. Leave Crock Pot setting on low for the day, about eight hours.

5. Enjoy!

What I love most about this soup, besides the fact that it is insanely good for you, is that it was so easy to make. All you have to do is throw everything into a Crock Pot.

My friend makes it every week, choosing to throw in whatever vegetables she has on hand. She divides it up into containers so it’s easy to grab and bring in for lunch.

Sometimes beans get a bad rep, but they truly are a super food, high in fiber and antioxidants. This brilliant choice packs a punch of protein, fiber, and filling power.

What is your go-to lunch choice?