Soup’s on!!!

Brr!  It was so cold out – a perfect day for soup!  I made some and guess what – my kids actually ate it; I even got two thumbs up from my six year old.  “What’s so great about that?” you ask.  Well I’ll tell you and then I’ll give you the recipe. 🙂

Here is why I was excited.  It’s been about four years since my son ate soup.  He would barely eat a couple of spoonfuls, and then only if forced to, so I was amazed to see him chow down a bowl full of this hearty, healthy soup.  I made it with about five different kinds of vegetables, some pasta and black beans.  They were all there for him to see – not pureed, not disguised, not anything, and still he loved it!

You can use any kind of vegetables you choose, whatever you have in the house.  That’s what I did.

Hearty Vegetable soup

1 large red onion, finely chopped
3 medium tomatoes, cut up
4 small red potatoes, cubed
1 orange pepper, chopped
½ a medium sized cauliflower, broken into small pieces
½ a defrosted bag of chopped frozen spinach
10 green beans cut up into one inch pieces
1 can of organic black beans
1 cup uncooked Penne pasta
2 tbsp of olive oil
Salt
black pepper
water

Sauté chopped onion in olive oil until soft.
Add potatoes, cauliflower, green beans, and tomatoes.  Season well with salt and pepper.
Add about 4 cups water, cover pot, and bring to boil.  Add pasta.
Simmer for about 8 minutes.
When the pasta is almost done, add the black beans, spinach, and chopped pepper.
Return to full heat and cook uncovered for a few minutes more stirring to incorporate all the flavors.
Serve and enjoy!!

I added crushed red pepper flakes to my bowl.   Yum!

Let me know if you try it … and if your kids eat it.  I know that I’ll make it again!