Oh my! It has been a while! I became super wrapped up with camp and running!
Today is the last day of camp! I could not have asked for a nicer summer. Everyone I work with has been great and camp has run super smoothly. All the kids are so much fun! Just yesterday, I played dodgeball so much that now my arm hurts! Today I am brining in Inception Cookies for all the staff members to thank them for one awesome summer!
My marathon training is also off to a great start. This weekend I am running 13 miles (a half marathon) and I am officially entering week 9 of my 18 week program. I have been running my long runs on weekends with a group called CARA. This group has really helped me to have fun and run better because of it. I am running with the 10:00 minute mile pace group. Every Saturday, we meet at 6 a.m. and run as a pack. It's great because we get to chat about our lives/running/whatever and it makes the runs go so much faster. Plus, since we start early, we beat the heat and get home with our whole Saturday still in front of us. I can't believe I'm already halfway through the training and I know it is going to get pretty intense here on out. I will keep you posted!
Today I am sharing a really great healthy, vegetarian recipe. I have been trying to shed a few pounds this summer and get in shape and this soup helped me to do that! Plus, it is great to make a huge batch of because the leftovers are awesome and I like having something planned out to take in for lunch.
Healthy Vegetarian Soup
(adapted from Favorite Family Recipes)
2 containers of vegetable stock
3 cups low-sodium V-8 juice
2 cans Italian diced tomatoes
1 onion, copped
3 cloves garlic, minced
12 oz mushrooms, sliced
3 carrots, peeled and diced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh green beans, chopped
1 15 oz can kidney beans, drained and rinsed
3-4 cups shredded cabbage (I used red)
1 tsp Italian seasoning
salt and pepper to taste
1. In a large frying pan, sprayed with olive oil spray, sauté the chopped onion with the garlic over medium heat. After about 5 minutes, add in the carrots and mushrooms. Continue cooking over medium heat until vegetables soften (about 5 minutes).
2. In a large crock-pot, pour in the vegetable stock and V-8 juice. Add in the sautéed vegetables and the rest of the ingredients. Cook on high for 3-4 hours or until the cabbage has softened.