Food Obsession of the Moment: Soup… Diet? Days 2 & 3.

4 Jan

I got these amazing little soup tureens for Christmas from my MIL. I hinted pretty hard that I wanted them when I saw hers the last time we visited. 🙂

i love you, but my husband doesn't love cleaning you.

Aren’t they adorable??

And now they are getting TONS of use with our soup diet.

As is my new favorite toy, that I got for Christmas from my mom, my GREEN cast iron dutch oven. This baby can go anywhere but the microwave. LOVE.

marry me?

Day 2 we had a yummy tomato soup for lunch (we had off work). I did follow a recipe for this one.

so... I christened it by cooking some delicious-smelling onions in it.

Triple Tomato Soup (from Better Homes and Gardens)
– 1 large onion, sliced
– 1 tbs. butter or olive oil
– 1 28 oz. can whole tomatoes, undrained
– 3/4 cup dried tomatoes (not oil-packed)
– 1/2 of a 6 oz. can no-salt added tomato paste (oops – just realized i used the whole can. turned out fab anyway!)
– 1 14 oz. can reduced sodium chicken or veg broth
– 1/2 cup sliced celery (thought i had some, but didn’t, so added 1 tbs. celery salt instead)
– 2 tbs. snipped fresh parsley (used 1 tbs. dried parsley)
– 2-3 tsp. lime or lemon juice (used 2 tsp. lemon juice)
– sour cream, optional, for serving

Cook onion in oil in Dutch oven, covered, on med-low heat for 10 min. or until tender and delicious-smelling (can you tell I like onions??). Add canned tomatoes, 1/2 cup dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling. Reduce heat, cover and simmer about 20 minutes or until celery and onion are very tender. Remove from heat to cool slightly (spoiler alert: it’s going in your (probably glass) blender). Place remaining dried tomatoes in a small microwave-safe bowl; add enough water to cover. Microwave on high for 1 minute. Cool about 15 minutes, drain, and snip tomatoes into pieces. Set aside. Place half of the tomato-broth mix into a blender or food processor. Cover and blend until smooth. Repeat with reamining mixture. Return all to dutch oven, add lime juice and heat through. Top with snipped dried tomatoes, fresh parsley, and serve with sour cream if desired (I did and it was yumz).

I thought it was going to taste like a bloody mary because that’s what it kind of smelled like (I don’t like bloody marys), but it didn’t. It was soooo good! Hubby enjoyed as well. Oddly enough he seems to have never really had dried tomatoes before and that was his favorite part of the soup. Whatever, I’m now 2 for 2 on new recipes. Score!

Hubby started complaining later that afternoon that he was going through meat withdrawal, because he’s manly like that I guess. Lol. Let it be known that I am not trying to do this whole thing without meat entirely. We just eat so much meat generally that I try to sneak vegetarian meals in there from time to time to preserve my waistline. So this seemed like the perfect time to throw in a bunch of vegetarian soups since he’s a willing participant in this diet! I went through all of my cookbooks (there are a LOT) and picked out potential recipes for our 12 days, and I can assure you there are some meat in soup recipes. I am not depriving my husband of all meat!

We had soup for TWO meals on day 2, and leftovers of the next soup provided dinner for day 3 as well.

My Minestrone (this is a recipe I compiled from several others and have made before and is super easy and yummy, but it is my own little creation)
– 1-2 tbs. olive oil
– 1 cup carrots, chopped
– 1 cup celery, chopped (again, I thought I had it, but didn’t, so left it of this soup)
– 1 onion, chopped
– 2 cloves garlic, chopped
– 1 cup red or white wine (personal preference, or whatever’s open in my house)
– 1 can diced tomatoes
– 3 cups chicken broth
– 2 cups water
– 1 can white beans (cannelini, great northern, whatevs)
– 1 can red kidney beans (i actually skipped the red kidney beans because i was saving the ones i had for another recipe and added a can of butter beans instead)
– 1/2 box rotini pasta
– 2 tsp. chopped basil
– 1 tsp. oregano
– salt

Cook onion, carrots, celery, and garlic in oil in stock pot/dutch oven over med-high heat 7-8 minutes or until tender and delicious-smelling. Add wine and tomatoes, bring to a boil. Stir in broth, water, herbs, pasta, and beans. Cook until pasta is done. Pull off burner and let stand 10 minutes (at least that’s what I have to do because it’s so freaking hot). Serve with shredded cheese.

Still no meat, but lots of beans and pasta so hubby piped down a bit. 🙂

Also, my friend Ryann sent me a couple yummy looking soup recipes. If you’ve got more to share, I’d love to add them to my ever-growing folder-o-soups!



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