Wednesday, October 26, 2011

End of Summer Soup

This weekend my community came together to create the Big Pink Ribbon at Fantasy of Flight. Thousands of men, woman and children all wearing pink T-shirts stood on the tar mat to form a Big Pink Ribbon to raise awareness of breast cancer. The morning also included a survivors walk. 

(source: all over facebook, couldn't find the original)
Like most families, breast cancer has impacted my life and anything I can do to help count me in. It didn't hurt that it was perfect weather spent with the best of friends.

The next civic activity for the day was the Haines City Main Street Margarita 5k. Margaritas and a fun run? Count me in. Too bad the margaritas weren't until the end...

Geoff ran with me and even though we both ran with music, we had a good time. It was a VERY small race (its first year) so I placed 2nd. It is always fun to place, no matter how small the race is.

Needless to say, it was a long day and dinner consisted of whatever we could throw on the grill but earlier in the week I made my favorite soup thus far. The key to this soup (in my opinion) is to cut all of the vegetables the same, tiny size. The easiest way to do this? Use a chopper. They are amazing and a huge time saver.

End of Summer Soup

1 Tablespoon EVOO
1/2 onion, diced
2 carrots, diced
28 ounces chopped tomatoes, drained & squished  
3 cloves garlic, pressed
1 cup frozen baby lima beans
4 cups veggie broth
1 zucchini, diced
1 cup mushrooms, diced
1/2 quinoa, rinsed
1 can white beans, drained & rinsed
2 Tablespoons Mrs Dash

Heat EVOO over medium, low heat until warm. Add the onions and carrots, allowing to brown for about 5 minutes. If vegetables begin to stick pour a tablespoon or two of your vegetable broth. This keeps the taste perks of browning but keeps the fat calories low.

Add you can of tomatoes, I prefer to use whole tomatoes and squeeze them by hand.

Add the garlic.

Add the baby lima beans. No need to thaw because they will be in the pot long enough.

Now add your veggie broth. I warm mine first to speed of the cooking but that is not necessary.

Stir all of the ingredients together and bring to a simmer. Allow to simmer for about fifteen minutes with the lid on.

Once your vegetables are tender add your zucchini.

Add your mushrooms.

Add your quinoa to the pot.

Return pot to a simmer and add your Mrs Dash or other salt free seasoning. Simmer for about fifteen minutes or until quinoa has cooked.

Add your white beans and warm through.

Serve in bowls and top with pesto if you have some in your fridge :)

There is a ton of protein in this soup with the quinoa, lima beans and white beans. Next summer I will have to triple the recipe.

.live creatively well.

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