Happy 2012, guys!
So begins the 7 weeks in which I will inevitably date everything with the wrong year. Anyone with me on that?
Many fellow bloggers did 2011 recaps and 2011 top posts. I didn’t prepare any such posts, as the end of 2011 was a busy one for me! I ended one of the best year’s ever with a New Year’s Eve wedding for my oldest and best friend. It was the perfect ending to a wonderful year. To say I am excited for 2012 would be an understatement. Among other things, I have more friends getting married, friends having babies, and obviously, my own nuptials!
That being said, I hope you’ll understand that the blog will most likely take a back seat to my “real life.” I often find myself thinking, “Wouldn’t life be great if this could be my full-time job?” The reality, though, is that it’s not. It’s a fun hobby that I have come to love. I have made so many great contacts and friends in the blogging community. I love reading comments, commenting on other blogs, and interacting via my Facebook page. As life gets busier it becomes increasingly difficult to photograph and prepare blog-worthy meals to share with you. While it would be much easier to pull the plug completely, I can’t tear myself away from this blog, as I truly enjoy sharing recipes with you all. I’ve always been a “quality over quantity” type of gal. My posts will be less frequent than they’ve already become, but when I have time, I’ll be sharing some home-cooked deliciousness.
So now that we’ve had the age-old “it’s not you, it’s me” chat, let’s talk resolutions, shall we? I love how the new year is filled with such possibility, positive energy, and hope. I love the idea of turning a new page. While I’ve never been one for resolutions, I can certainly relate to those of us who feel like they overdid it during the holidays. While I am not resolving per se to “eat better,” or “work out more,” I do hope that is the case. I already abide by the 80/20 rule and work out regularly, but there is always room for improvement.
If you are looking for a way to sneak in all those extra nutrients that you missed over the last month, I’ve got you covered. Since I found myself slacking at preparing my daily lunch salads, I had to find another way to fill my veggie quota. I needed a recipe that was not only good for you, but totally satisfying as well.
Garden Vegetable Soup
Adapted from Alton Brown
Prep Time: 30 minutes, Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yields 8 servings
- 1 tbsp olive oil
- 3 C chopped leeks, white part only
- 2 tablespoons finely minced garlic
- kosher salt
- 2 C carrots, peeled and chopped into rounds
- 2 quarts chicken or vegetable broth
- 2.5 cans of diced peeled, tomatoes (14.5 oz cans)
- 2 C frozen corn kernels
- 2 C frozen green beans
- 1/2 tsp freshly ground black pepper
- 1/4 C packed, chopped fresh parsley leaves
- 3 tsp freshly squeezed lemon juice
- Heat the olive oil in a stockpot over medium-low heat. Add leeks, garlic, and a pinch of salt and sweat until softened.
- Add carrots and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increasing heat to high. Bring to a simmer. Once simmering, add tomatoes, corn, green beans, and pepper.
- Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 25 to 30 minutes.
- Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Absolutely, totally, inexplicably delicious. This is a fuss-free dish that will warm you up without weighing you down. It is hearty and filling, and proved to be a hit with Lloyd as well. Do not omit the lemon juice and parsley- both ingredients add a quick hit of fresh flavor! This vegetarian dish had a nice “meaty” flavor to it, without using any actual meat- save for the chicken broth. I don’t know if I can ever make any other vegetable soup again. I promise that it’s that good!
Do yourself a favor and resolve to make this in 2012.