Good Mooooorning! Did everyone have a fantastic weekend? I know I sure did…here’s what was going on around here:
Much to my surprise, after a very busy weekend, I didn’t think I’d be in much of a mood to do any sort of cooking last night when it came to dinner for me and the man. I was *this close* to suggesting takeout, but after a weekend full of treats, wine, and Dunkin Donuts breakfasts two mornings in a row, a nice home-cooked meal actually sounded like perfection.
So I headed out to the kitchen…and wound up not only making homemade soup, but I ALSO cranked out a fresh loaf of bread, too.
Who knew?!
My bread of choice was my Hearty Oat Loaf, which I hadn’t had in forever. (Holly, I always think of you when I make this for some reason!). This bread is fantastic because it doesn’t require any yeast and is done in less than an hour. It’s perfect…
…especially when topped with some homemade honey butter, which I most definitely did. (I literally just whip up butter and honey to taste…SO good).
The soup actually came together as I went, since I wasn’t really sure when I wanted to make. I started by looking at a recipe but realized I didn’t have about half of the ingredients that it called for, so I just sort of kept adding things to the pot.
I felt all professional and stuff. 
And since it turned out great and got four thumbs up between me and the hubs, I was very grateful for the fact that I kept track of my measurements for a recipe…which you can check out right at the bottom of this post. WOOT!
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It was a pretty early night to bed last night, so I was up ‘n at em at a pretty decent hour this morning. I got my workout in right away (my sweaty mess walking workout plus a few upper body exercises) and then came back upstairs to make some breakfast.
Today’s deliciousness included some simple scrambled eggs (1 egg + 1 egg white, a little milk, some dried basil, topped with ketchup) which just totally hit the spot. As much as I love adding lots of fresh veggies to my scrambles, sometimes the simple stuff is just where it’s at.
I also lightly toasted another slice of my hearty oat loaf and topped it with some peanut butter and strawberry jam.
Another reason I love this bread – it’s great for dinner AND for breakfast…and most likely a mid-morning snack, too.
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And now, just in case you felt like making some soup this week…
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Veggies & Noodles Soup
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Servings: 4-6
Ingredients:
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 3 cloves chopped garlic
- 1-2 celery stalks, chopped
- 8-10 baby carrots, chopped
- 1 small red pepper, chopped
- 1 zucchini, thinly sliced
- 6-8 medium tomatoes, peeled and pureed* (or a 15oz. can of tomato sauce)
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- salt and pepper, to taste
- 2 (14oz) cans vegetable broth
- 2-3 cups water**
- 2 cups dry whole wheat fusili (or any pasta)
*For an easy way to peel tomatoes, see this post
**I almost always end up adding more water after it has cooked and cooled
Directions:
Place a large pot over medium heat; add olive oil and onions and cook until translucent, about 4-5 minutes. Add chopped garlic and cook an additional minute.
Add all remaining ingredients except for pasta. Bring to a slow boil and let simmer for about 20 minutes, stirring occasionally (the spices will probably look like a lot at the top, but they will settle!). Add pasta and cook, uncovered, until pasta is al dente.
Serve with a fresh loaf of homemade bread, such as my Hearty Oat Loaf and enjoy!
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I’m thinking this is going to be great leftovers for tonight’s dinner, since we all know that soup always tastes better the next day.
Question for the Morning:
With fall weather approaching, I’m suddenly craving soups and stews…what are some of your favorite soup, stew, and chili recipes? Feel free to link up and share! I’m looking for some new ideas this season. 
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