I am
home with my youngest son today. He had
his adenoids removed yesterday so he is home from daycare all week. You would never know that he had a surgical
procedure done yesterday. He is doing
great. Yesterday, when we came home from
the hospital, I realized that I bought lots of food for him - oatmeal, pudding,
icecream, icepops, applesauce, etc but I didn't have anything for me! I had some leftovers but I ended up picking
at everything all day since I didn't have my meals planned out. I ended up being over my calorie goal for the
day. It's ok. It's just one day. I didn't want the same thing to happen to me
again today so I planned my meals and snacks better.
I had
some veggies in the fridge and some veggie stock so I thought I would make a
soup to go with some hummus and pita.
The great thing about vegetable soup is it can be different every time
you make it. Just use whatever veggies
you have on hand. I also had some barely
and since I wanted to get some whole grains into the meal I added barley to make it a Vegetable Barley
soup. You can skip it or add whatever
whole grain you like.
Yesterday
when I was attempting to get my son to nap (I failed miserably) I tried to read
him the story Stone Soup. So when I was
trying to get my son to go inside so I could start lunch, I told him I was
going to make Stone soup. He looked at
me like I was crazy and said, "No, I want mac and cheese,
please!" Because of his surgery, I
was going to give him mac and cheese (soft food diet) anyway but I was trying
to be funny. Oh well.
Ingredients
2 Tbs
olive oil
1 onion,
diced
2 ribs
of celery, finely diced
2
carrots, finely chopped
2 cloves
garlic, minced
1 C
frozen peas
4 stalks
asparagus, chopped
1 medium
sweet potato
1 can of
diced tomatoes or 1 1/2 C fresh diced tomatoes
1/2 C
barley
8 C of
vegetable stock
salt and
pepper
Add the
vegetable stock and bring to a boil. Add
barely and cook on a simmer for about 20 minutes. At that time add the rest of the veggie,
except the peas. They will go in last.
I usually add another pinch of salt and some pepper (especially if you
use a reduced sodium stock) since it will enhance the flavor. It won't be salty but you will taste the
veggies! Cook until the sweet potatoes
and barley are tender, about another 20 minutes. Turn off the heat and add the peas.
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