It never fails. With the winter snow, cold, wind, comes my tired legs and sore hamstrings. Will I back off? No. Will I try something new? Oh yeah. Ever heard of KT Tape? If so, I’d love to hear your experience. If not, I’ll tell you mine when the order arrives. In the meantime, from Amby Burfoot…
As runners, we all go through many transitions – transitions that closely mimic the larger changes we experience in a lifetime. First, we try to run faster. Then we try to run harder. Then we learn to accept ourselves and our limitations, and at last, we can appreciate the true joy and meaning of running.
SOUPS ON!
This has to be one of the easiest soups you’ll ever make. This soup will be one of your favorites as well.
*If you’re not a vegetarian, try adding some cooked ground turkey, keeping it lower in fat and healthy.
The recipe went like this: onions, carrots, celery, pumpkin, potatoes, zucchini, garlic, peas, a can of drained cannellini beans, some canned tomatoes in vegetable stock and cook until everything is tender. Season well and serve with a dollop of good quality pesto.
For more detail, my recipe goes like this:
- 1 sweet onion, chopped
- 1 cup baby carrots, chopped (chop after measuring out one cup)
- 1 bunch celery, chopped (about 6 stalks)
- 1 large sweet potato, peeled and cut into chunks
- 2 small zucchini – washed and cut into 1/4″ rounds
- 2 tsp minced garlic
- 15 oz can of sweet baby peas – drained and rinsed
- 15 oz can cannellini beans – drained and rinsed
- 24 oz can diced tomatoes – do not drain.
- 1/2 cup water
- 1 TBS fresh thyme leaves
- 1/2 tsp ground sage
- 1/4 cup chopped flat leave parsley
- 1/8 tsp red pepper flakes
- salt and pepper to taste
- 1 jar Sun Dried Tomato pesto (found at the grocery store, most likely where you find the canned tomatoes and pasta)
Bring everything to a boil. Reduce to low, cover and allow to cook for about 1 1/2 hours or until the sweet potato chunks are tender.
To serve, ladle into bowls and top with a spoonful of pesto.
Prepare to ENJOY!
Soup recipe to share? Please do.
I’m definitely sharing this with my mom. She’s been making lots of veggie soups and I know she’d love to make this! I love the colors – it looks wonderful and hearty!
That looks so good and I love the idea of putting a dollop of pesto on it when it is finished. I’ll have to send you my white bean/spinach soup recipe that I make all the time.
I agree that running has seasons for us. I definitely cycle through them. I think following what your body is telling you is always smart.
On KT tape–my massage therapist is a big user. If I have a particularly sore spot, he will often tape it for me for some extra support for a few days. I don’t know if it helps or not, but it has certainly never hurt!
Whoa, this soup looks awesome! I’ve tried so many vegetarian soups that it’s hard for me to get excited about them, but this sounds so good. Sweet potatoes are always a winner, plus there’s so much other good stuff going on. And sun-dried tomato pesto too? Wow!
I just love your soups, they are full of everything healthy and then you give me my favorite twist on it Sweet potatoes oh my goodness who else would have put all this goodness in one pot? You my sweetness… awesome this is perfection!
This looks like a good, hearty mid-winter meal. I love the pesto garnish, too. Good luck taking care of your tired, sore legs. I’m a skater, not a runner, but I shorted my stretching and PT exercises for too long, started to suffer the consequences, and just started doing them again. I took 20 minutes today to stretch before I skated so my skate was not as long as I wanted, but it seemed necessary and I’m feeling looser and better than usual….