Lazy day – putzed around at the gym for a while. Jogged a mile and then did some weights: back, chest, arms; came home and did some crunches with the ball.
I made a soup I found in this month’s Runner’s World – Hearty ham and white bean. Doesn’t look like its made it up on their website yet, so here it is:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 1/2 teaspoons Italian seasoning
- 2 large carrots, peeled, halved lengthwise ans sliced thin
- 1/2 cabbage, cored, cut into bit-size shreds
- 12 ounces lean ham steak, diced into small pieces
- 1 quart chicken broth
- 1 14.5 oz. can petite-diced tomatoes
- 2 cans (15 oz each) white beans, undrained
- 2 tablespoons fresh parsley, chopped
Heat the oil over medium-high in a soup kettle. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serves six.
Calories 270, Carbs 32g, Protein 22g Fat 6g
I used red cabbage, but it looks like the picture in RW has green cabbage; I also added some baby bellas and basil that I needed to unload.
Don’t have anything interesting to say today. I’m trying to put something funny together about my bunions and black toenails, but it sounds much more fun to have a bloody mary and watch some football instead. Hope you’re doing the same!
(Blog title reference: Arrested Development)