Vegetable Barley Casserole

I adore this recipe. It's adapted from Weight Watchers. I can't get my picky eater to give it a try; mixed up foods are a big no no. However, Thing Two loves it. He helped me make it for dinner Saturday night and we thought we should share it on the blog. It's really that good. So good in fact the news at the end of this post still makes me feel terrible loss.

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Soup's On: Roasted Fall Vegetable Soup

I created this soup on a whim. I'd read about a pumpkin soup that used peanut butter last week. Peanut butter? My curiosity was piqued. However, the recipe was in Polish and it involved apples, not something I wanted in my soup. I thought maybe I could make my own pumpkin soup with peanut butter, no apples. So when I was standing in the produce section of my market a few days later, surrounded by fall's bounty, an idea clicked. I would roast the vegetables then add peanut butter! And I didn't want just pumpkin since I'm not a huge fan; I wanted other veggies. 

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Soup's On: Taco Soup

This is the essential soup in my household. I make a large pot every week to keep in the fridge. It's a tasty, filling, low calorie, high fiber meal. It's portable to be taken on picnics and hikes. It's even good cold. I've served this to satisfied friends when they've come over for lunch; my middle child asks for it along with a veggie burger almost daily. When we go on playdates and pack lunches, Thing Two does not want a sandwich; he want's this soup. And it's super simple and fast to make from pantry items. The recipe has been modified from a version of Taco Soup my Weight Watchers leader gave me several years ago. One cup of soup has approximately 100 calories, less than 1 gram of fat and 6 grams of fiber. If you're a Weight Watcher member like myself, that's only 1 point per cup.

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