Vegetable Soup for the Week

Yesterday was one of those days that overflowed with things to get done along with several unexpected phone calls. Normally, I'd have eaten my way through the day to deal with the stress. I have to thank God that I stayed on target with my eating yesterday, PLUS I fit in 30 minutes of exercise. Now that's progress.

For dinner I made a large pot of vegetable soup with enough left overs for lunches this week. Homemade soup tastes so much better than canned and it gives me something to look forward to. I think that is part of the battle for me. If I look at food and think, I don't really want that, eventually I won't eat it and will turn to something else. Here's the recipe. (I add herbs to taste, sorry I didn't measure):

Vegetable Soup

4 large carrots, sliced
3 med. onions sliced
4 lg. stalks celery diced in medium pieces
4 cloves garlic crushed with press
2 cans (28 oz. each) diced tomatoes in juice
1/2 sm. head green cabbage sliced
3/4 lb. frozen cut green beans
Chicken broth to almost cover ingredients
6 c. water
Salt and pepper to taste
Oregano
Basil
1 Bay leave
Red pepper flakes

Simmer for about 30 minutes

Add:

9 oz bag of spinach
Cook for 20 more minutes

Add:

4 small slice zucchini

Cook until zucchini is done (10-15 minutes)

Serve with a sprinkle of Parmesan cheese

Stocking your kitchen with healthy choices you like will help you to make better choices even when you're craving a snack.

Today's Verse:

Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. (Gen. 1:29)