We’ve been in a huge dinner rut lately. We’ve been preparing the same, uninspired things week after week, and quite frankly eating way too much takeout, or snacks for dinner (cereal, crackers & cheese, and sometimes even popcorn as meals).
Personally, I was feeling maxed out on all the preparation, cooking, and cleaning that seems to multiply times 1,000 with a toddler in the house. I was starting to feel like I was in a constant loop of preparing food for Colby (our toddler), and then cleaning up the mess from his meals, only to start preparing food for our own meals and then cleaning up the mess. And on and on and on and on… And yes, I get that it would be easier to just prepare one meal for all of us to enjoy but the reality is, Colby doesn’t eat everything we eat and he eats WAY TOO EARLY. Anyway, save your judgment for a different post….because this ain’t about that (and also I don’t have energy to care).
Anyway, weirdly enough, Thanksgiving (or in our case, Tacogiving) reignited something in me and I’m actually feeling inspired and happy to be back in the kitchen. Maybe it was the tacos? Or perhaps it was the start of the Holiday Sweat Challenge? Either way, I’m here for it!
I’ve been back at it with meal planning, prepping, and cooking healthy meals for our whole family – and it feels (and tastes!) so good – so I’m just hoping I can ride this wave for as long as possible.
And this week, I actually made something that we’re ALL enjoying (yes, it’s even toddler approved!)- Vegetarian Tortilla Soup.
It’s not only a crowd-pleaser, it’s also EASY to prepare (and clean up!) which probably means that vegetarian tortilla soup will be in heavy rotation in our house this winter.
If you’re looking for a hearty, quick, and delicious meal to add to your family’s weekly rotation, try this vegetarian tortilla soup recipe and let me know what you think (about the recipe, not my parenting…):
- 2 tbsp olive oil
- 1 medium bell pepper, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper
- 1 tsp ground cumin
- 1 can (14 oz) crushed tomatoes
- 4 cups veggie stock
- 1 can (14 oz) black beans
- Salt & pepper, to taste
- 1 avocado
- 2-4 radishes, sliced into thin rounds
- 2 oz queso fresco, crumbled
- 1 handful of cilantro, chopped
- Optional: 1 bag of Artisan Tropic plantain strips (sea salt). You can also use tortilla chips, tortilla strips, or omit altogether!
In a medium pot, heat olive oil until hot. Add in the onion, garlic, and peppers. Cook 4-5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and veggie stock. Simmer for about 3 minutes before adding in the black beans. Cook for 8 minutes, or until slightly thickened, and stir often. Season with salt and pepper, to taste.
Once soup is made, place some avocado, radish, and queso fresco in bowls. Pour soup into the bowls and then top with cilantro, and Artisan Tropic plantain strips. AND ENJOY!
Stay sweaty (and hungry!)!
PS – Did you know that if you share your eats EVERY Wednesday of #holidaysweat that you’ll receive bonus points and a chance to WIN some cash monnnneeeeyyy….!?!!?!?