I interrupt your regularly scheduled triathlon blog for some very important soup recipes.
Chili- serves 10 (I made this yesterday and put 4 servings in the fridge, 5 servings in the freezer, and one in my tummy- all in single servings ziploc containers to eat at a moments notice)
1.5 pounds lean ground beef or turkey
1 head celery diced
1 large onion chopped
2 large green peppers diced
3 cloves garlic diced
1 large can tomato puree
1 large can tomato chunks
1 normal sized can kidney beans
1 normal sized can black beans
1 normal sized can red beans
1 normal sized can corn
2 packets taco seasoning
This one's easy!
Brown the beef on the stovetop in a very large pot. Add everything and cook on high covered for around 30 minutes stirring often, then simmer until it tastes yummy (10 minutes to hours depending on your taste). Alternatively, brown the beef, then throw all the ingrediants in a slow cooker and cook on low for 8-9 hours. Great to start in the morning and come home to a deliciously smelling house.
This is also very nutritious and low cal. Great if you're dieting
Butternut Squash Soup- Made this tonight. Makes 6 big bowls
2 big butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
1 large sweet potato (or regular potato)
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
salt and pepper to taste
1/2 cup sherry wine
1/2 cup light soy milk (my recipe, or use half and half)
1/2 cup creme fraiche (optional)
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potato, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with allspice, nutmeg, cinnamon, salt and pepper, then stir in the sherry and half-and-half cream (or soymilk). Heat through, but do not boil. Ladle into bowls, and top with a dollop of creme fraiche.
Also very nutritious and low cal. Very filling, too.
I love soup in the autumn!
YWCA Indoor Triathlon RACE REPORT
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