This week I made this Garden Vegetable Soup. When I was choosing the projects to work on for the Pinterest Challenge, I purposely tried to get a variety that wouldn't be all about or for me. My husband is such a hard worker, he really doesn't get enough props for the time he spends at work, at school, at home playing with Tugger, and the amount of housework he does too! Trust me when I say he's one in a million! So I wanted to give him some of the pinterest love with this soup (and a whole meal along with it).
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| Served with onion and garlic seasoned pork roast, toasted bread, and apple juice. |
This turned out to be just right for a Sunday Dinner because of how simple it was to prepare. I chopped all the vegetables and added the spices to them the night before and refrigerated them until morning. Then it only took about 20 minutes to saute the vegetables and mix in the rest of the ingredients; I was finished and in and out of the shower before Tugger woke up from his nap! This is definitely mom approved!
I should mention that the soup was simply delicious too! There was a can of non-fat evaporated milk that added just the right amount of creamy but wasn't too thick and fattening. Also, the vegetables still had a bit of crunch but soft enough for Tugger to eat, another bonus for moms. Since I didn't see a calorie count on the recipe, I put the ingredients into the myfitnesspal app to see about how many there were per serving. The verdict: 184 calories! Whoop whoop!
Triple mom approved and recommended.
---Elizabeth
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xoxo, Elizabeth