It’s Tuesday and that means the Recipe Edition!

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Happy 1st day of Winter!

We’ve been experiencing our version of Northern California winter with promises of relentless rain showers only to be slightly disappointed when they are intermittent at best.

But still, nothing says Winter Break like making soup and hunkering down on the couch with the Google Reader while it simmers on the stove. Plus, it helps with my lame food confession and in my quest for staying healthy during the winter so I can get out and have some fun over break.

Today’s recipe is from Regina’s Vegetarian Table

Old-Fashioned Vegetable Soup

Serves 8-10

Ingredients

1 large onion, diced

3 carrots, peeled and diced {I’m not a peeler. Way too lazy for that nuttiness}.

2 potatoes, peeled and diced {See above}.

3 stalks celery, sliced

1/2 head cabbage, chopped

1 can (28 oz) tomatoes {I use Muir Glen Organic Fire Roasted – roasting makes tomatoes even more delish}

1 can (16 oz) pinto beans

1 can (15 oz) corn {I use organic frozen sweet corn instead}

1/4 cup extra virgin oil oil

pepper

dash of cayenne (optional)

2 quarts water {I use 1 quart filtered water and 1 quart organic free range chicken broth}

salt

Directions

1. In a large pot, saute onion in a little oil until slightly tender

2. Add remaining ingredients except salt. Simmer for at least 3 hours uncovered. Add salt and oil before serving.

How easy is that?

Additional ingredients

I also add cooked pasta, cooked chicken and some parmesan cheese. Toasted crusty bread makes for a comforting healthy meal.

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What about you?

What are your go-to healthy foods?