Fresh vegetables are the beginning of great soup.
I continue to challenge myself with walking (and one day running) according to the plan customized for me by Rachel Pustilnik of Mom’s Treehouse and I’m doing “pretty good”. I do have days when the cold weather makes me want to pull the covers up over my head and go back to sleep. But my constant Pomeranian companion, Maddie, digs me out.
I’m the first to admit that I do not like the cold. Instead of walking or running outside when it’s cold, I quickly opt for the treadmill. It’s not as dusty as it used to be and I no longer keep it stashed away in the large closet of the guest room. Instead, I use it on days when it’s too cold to go outside and walk – which have been quite a few this month.
I feel sort of wimpy about this — after all, Rachel told me about the day her eyelashes were frozen after a quick run with the Mother Runners Team! But, walking is walking even if it is indoors — so I comfort myself in knowing that I am making progress.
Kate’s recent article about not wanting to be a fat mom resonates with me. I also struggle with controlling my weight like most women. Any woman who tells you that it just “falls off” is probably telling a bit of a fib. It takes effort, determination and commitment for most of us. As you get older, it gets a little harder and you have to work on it a little harder too.
I recently posted this recipe on a website where I am the “Soup Editor” (yes, there really is a soup editor out there!). There are tips for making delicious soups and stews, along with great recipes. As I was creating this recent article, I couldn’t help but wonder if some of the Richmondmoms and Richmond GRANDmoms might like this one too:
Cabbage Celery and Carrot Soup
- 1 tablespoon extra virgin olive oil
- 1 large diced onion
- 2 pieces of coarsely chopped celery
- 2 small potatoes, peeled and cubed (optional)
- 1 can Northern or Navy beans (optional)
- 2 coarsely chopped carrots
- 2 cloves garlic, finely chopped
- 32 ounces of vegetable or chicken broth (fat-free, sodium-free)
- 1 head small green cabbage, cored and coarsely chopped
- Small can of diced tomatoes
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- Salt and pepper to taste
Sautee the onions and celery in olive oil until tender. Combine all ingredients in a soup pot or slow cooker. Simmer for two hours. For a thicker soup, cook a little longer without a lid on the pot.
For a little added flavor, grate a small amount of Parmesan cheese on top of each bowl before serving. This soup is also great served with a grilled cheese sandwich made of whole wheat bread and fat-free cheddar cheese.
Make a large batch and enjoy it for more than one meal. It will keep in the refrigerator for about 5 days.
Try it out and let me know what you think. And if you have some great, healthy recipes to share with our Richmondmoms and GRANDmoms, leave us a comment or email us. We’d love to offer them to our readers who are always looking for healthier ways to eat!
Okay, Rachel and Kate, I’m off to the treadmill!
Maddie is my constant companion.
