August 15, 2011

Soup...A Healthy Request!

Our mission.....adopt a healthier lifestyle! Our motivation? The weddings! Well, we all need some sort of motivation right? Darling and I need to boost our stamina and keep these old bones moving. How do we plan to make it work? Walk each evening as we have promised each other. We are not going to skip meals, especially breakfast. No more croissants for you sweet boy! Whole grain bread only, and oatmeal with fresh fruit! Beverages will eliminate coke and diet coke and will be replaced by water, tea and perhaps unsweetened lemonade or crystal lights! Chicken and fish only...Darling loves Talapia and my preference is Salmon.....Yum!

A Maine House Mosaic

I remembered one of my favorite soups from the Good Housekeeping issue of January, 2000, so this is what's on the lunch menu at Estelle's! This is chocked full of fresh vegetables and really, is a soup you will never tire of. You can also add whatever vegetable you wish! Who would have trouble getting outdoors in Maine during these perfect walking weather? The sights of our walking path are simply breathtaking!

Good Housekeeping's All You Can Eat Vegetable Soup
1 pound carrots, sliced
3 medium onions, chopped
4 stalks celery, sliced
1/2 medium cauliflower, cut into small florets
2 large cloves garlic, crushed with press
1 can (28 ounces) whole tomatoes in juice
1/2 small (1-pound) head green cabbage, thinly sliced
12 ounces of green beans, trimmed and each cut into thirds
1/2 cup fresh parsley
1 can (48-ounce) chicken broth
6 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon ground black pepper
3 medium  zucchini, sliced into half-moons
2 bag(s) (6 ounces each) baby spinach leaves

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

This is another easy and most delicious, healthy soup recipe! Very Colorful!

Sweet Potato Vegetable Soup
1 Tbsp olive oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 tsp Italian seasoning
salt and pepper to taste
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
2 large sweet potatoes, peeled and chopped
2 large carrots, chopped
1 cup green beans, cut into 1 inch pieces
4 cloves garlic, minced

Heat olive oil in a soup pot over medium heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes (with the juice), broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; for 1 minute. Serve in beautiful white soup bowls!

Take lots of pictures so that you will know summer was not a
 figment of your imagination!

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