Soups On!

I am constantly on a quest to improve my eating habits and find quick healthy meal options. Years ago, one of my personal trainers in New Jersey told me he made a pot of soup every Sunday afternoon to eat throughout the week. He told me it helped him keep his weight down because it was lower in calories and still made him feel full. It also was a great way to get several servings of vegetables and protein in each day. I made a mental note, but never tried it. Back then I was living a “single in the city” lifestyle. An ideal Sunday for me was, church and then a great brunch with my girls in NYC. I definitely wasn’t thinking about making a pot of soup after bottomless mimosas.

Now, as a mother and a woman of a certain age, Sundays are about church and prep for the next work/school week. I find that making a pot of soup on a Sunday is fast and fulfilling. I can serve it as a first course, a whole meal and have enough left over for the week. Some of my soups to make are, vegan chili, vegetable, black bean, and corn chowder. I encourage you to give it a shot. You can literally make a huge pot of soup in 15 minutes on the stove or just let it cook all night in a crock pot.

Here is one of my favorite soup recipes. Try it! The great thing is, you can doctor it up to fit your family’s tastes! Add pasta, potatoes, more veggies or meat if you choose.

7 Step Veggie Soup

  1. Chop up “soup starter veggies”. I use onion, celery, garlic, peppers and carrots.
  2. Heat 4 tablespoons of olive oil in a pot.
  3. Add soup starter veggies in and a pinch of sea salt.
  4. Add 2 quarts of veggie, chicken or beef stock, bring to a boil then return to simmer.
  5. Add 4 cups of your choice of washed veggies and beans. I use, tomatoes, green peas, green beans, corn, spinach or kale and lentils.
  6. Simmer for about 30 minutes
  7. Add salt, pepper and a dash of red pepper to taste and serve.