After not feeling good for a week I realized that soup is a pretty good lunch for me. It fills me up and give me a chance to get in veggies and things that I may normally not eat. So Sunday I made soup, applesauce, sugar free jello with blueberries and small cookies.
The cookies are a German recipe with dates, raisins and other dried fruit.
The applesauce I do a lot. Pete says he will eat apples, but never does, or only eats one. So I core, peel and cube the apples in a tall sauce pan. I add 1/2 tablespoon of vanilla sugar per apple and 1/2 cup water per apple. I let it simmer on medium heat and when the apples are soft I mash them against the side until they're as chunky as I want. Usually this takes about 10-15 minutes.
The soup was this:
5 cups low sodium chicken stock
1 can fire roasted tomatoes
1 can white beans, drained and rinsed well
1 leek, chopped
3 carrots, chopped
1 zucchini, diced
1 bag of baby spinach
1 package of mushrooms, chopped
1 package of fresh spinach tortellini from the dairy section
3 cloves of garlic, minced
I put 1 tablespoon of olive oil in a stock pot and added the carrots and garlic to sweat a bit. Then I added the leeks, the zucchini and the mushrooms. After about 5 minutes I added the tomatoes and cooked it again for 5 minutes. Then I added the stock, the beans and the spinach. I let that cook until the spinach was wilted and added the tortelini. I cooked that for 12 minutes until the pasta was soft. Then I cooled it and divided it into 2 cup servings for lunch.
YUM! Definitely a soup I can eat all week and not tire of it.