Pumpkin Beef Soup

I knew I would get some controversy over one of my goals yesterday. If you didn’t realize it then, I’m sure you can guess which one now. I thought about not even listing it but it truly is one of them and I shouldn’t have to hide it. Weight is shown differently on different bodies.

(source)

All of the women in this picture weigh the same amount, but as you can see, look totally different. So, the way you see me may look different than the way I see myself.

Just yesterday I saw a picture of someone I follow on instagram being bashed for the way she looks.

I blocked out the names of the people but really? She is extremely fit and has obviously put in A LOT of time and dedication with both her nutrition and exercise. It is NOT an easy lifestyle and it is not one that should be criticized. Not everyone has to agree with the way she looks, the way I look, or the way you look, but please keep your negative thoughts to yourself. If you don’t like what you see, don’t look at it. Ya know? It’s so easy to criticize others when that criticism is mostly stemmed from jealousy. I know I’m guilty of it too; it’s something we can all work on. Sorry, rant over. It’s What to Eat Wednesday! Lets get on with it, shall we?

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This soup has fall and winter comfort food written all over it. All without the added calories. #winning I wish I could tell you I’m the genius behind this soup, but really it was Courtney’s brilliant idea! I just tweaked it a little with more veggies and some protein. Check out her website for the original recipe but my changes are below.

Pumpkin Beef Soup

Serves 8-10

Ingredients:
1 lb extra lean ground beef
1 tbsp olive oil
1 bag celery, chopped
1.5 cups carrots, diced
3 tbsp minced garlic
1.5 cups sweet red wine
3 (15oz) cans black beans, drained and rinsed
1 (15oz) can pure pumpkin
1 (15oz) can diced tomatoes, undrained
1 (32oz) box low sodium, fat free vegetable broth
1 tbsp ground cumin
1 tbsp hot sauce

Directions:
1. Brown the ground beef in the bottom of a very large pot (big enough to fit the other ingredients as well).
2. Add the olive oil, celery, carrots and minced garlic. Cook for about 5-10 minutes.
3. Add the red wine and cook an additional 5 minutes.
4. Add all remaining ingredients. Stir until well combined.

At this point you could finish cooking it on the stove for about 30 minutes or transfer it to a crockpot (which is what I did) and let it cook on low for about an hour or two.

Enjoy!

Question of the day: What is your favorite fall recipe? Have one of your own? Share it in the comments below!

 

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2 Responses to Pumpkin Beef Soup

  1. EdNo Gravatar says:

    Haters are going to hate…I know I know I am not much for quoting rappers and such but it is true in this situation…i think it is better to ignore then address ppl like that, all they want is attention anyways

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I'm Jolynn, a 26 year old fit mom of one, living a balanced life with a passion for food, health, and fitness. I am an ISSA Certified Personal Trainer and ISSA Specialist in Fitness Nutrition. Find out more on my About Me page. Thanks for stopping by my website!  Feel free to contact me at This email address is being protected from spambots. You need JavaScript enabled to view it.. I'd love to hear from you!

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