Tuesday, November 20, 2012
I spent a lot of today cooking and cleaning that I finally put in 10 minutes on my gazelle tonight.
I made a GIGANTIC stock pot full of veggie beef soup with barley. I ran out of room in my smaller stock pot so I had to transfer everything to my larger pot before I could even add all the canned beans.
It has 12 different veggies and beans included - onions, carrots, celery, cabbage, potatoes, turnips, peas, carrots, green beans, blackeyed peas, black beans and pinto beans along with 2 pints of stewed tomatoes. I added barley for some extra fiber and only had about 14 oz of leftover pot roast for my beef. I think I have enough soup for about a week of meals!
Hubby wasn't home from work when the boys and I ate and then I went to bed for a nap but when I got up I asked him how the soup tasted when he ate it. His reply: "I don't know that you've ever made it better." Made me feel good, especially when I know that I've made something really healthy. My soups are usually a catch-all for whatever veggies I happen to have around the fridge, freezer & pantry. I try to calculate my nutritional data on my own recipes and it calculated out to about 120 calories per 1-cup serving, 2gm fat, 19gm carbs, 4gm fiber, 3.5gm sugar and 7gm protein and tons of vitamins and minerals. Pretty healthy overall, though.