Baby, It's Cold Outside

I am really...frugal, I guess you could say, when it comes to my electricity bill.  I try to last as long as I can without turning on the heat.  So long that I have to wear sweatshirts and I jump into bed and ball up because that is the only way to get warm.  By the time I wake up, I'm nice and toasty...but some people would call me crazy!  For the past 3 weeks...I have had my heat on.  It's been cold!  Sometimes when it's cold, you just want to become a bear and hibernate.  Go to work, come straight home and curl up on the couch under blankets with a hot cup of tea or coffee and watch a movie!  YES!!!  But...it's still really important to keep active and have healthy meals.  This week for Eat. Live. Be. we are talking about how to stay moviated.  How do I keep myself in an exercise mode?  Well, first off, I make exercise part of my routine.  I just do it!  Next, I put my exercise clothes in the car so that I don't have an excuse!  If I get home and it's cold, I do NOT want to get back out.  But if I go to the gym straight from work, then I just get it done...and I warm up for a cold ride back home! 

Now, I must say that one of my favorite parts of winter is soup!  In and of itself it is a good way to stay warm...it warms from the inside out.  It is also a good way to pile in nutrients into a single bowl.  Tonight, I made a delicious black bean soup.

 It was marketed as being a thicker soup but (and several of the reviews commented on this) it ended up being the typical thickness of a soup.  That does not bother me, but if you want a thicker soup, I would either add an extra can of beans or use less stock.  It was "souper" good...and I'm looking forward to eating it tomorrow night on call!

Black Bean Soup from AllRecipes
1 tablespoon vegetable oil

1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened.

Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.  Enjoy!

Sarah Caron - http://www.sarahscucinabella.com/

Cate O’Malley - http://www.sweetnicks.com/
Maris Callahan - http://www.ingoodtasteblog.net/
Chris Arpante - http://www.melecotte.com/
Faith - http://www.clickblogappetit.com/
Kristen - http://www.dineanddish.net/
Emily - http://andersonfamilycrew.blogspot.com/
Jenna - FireMom - http://stopdropandblog.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Casey - http://www.thestarnesfam.com/
Patsy - http://www.friendsfamilyandfood.blogspot.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
Allison from http://sweetflours.blogspot.com/
Jen from NJ Epicurean http://njepicurean.blogspot.com/
Leslie from http://www.thehungryhousewife.com/
Rivki Locker from Healthy Eating for Ordinary People http://www.healthyeatingforordinarypeople.com/
Claudia from Journey of an Italian Cook
Jennifer Schulz from lick-a-plate http://lick-a-plate.blogspot.com/