If you're following me on Facebook or Instagram, you know we moved last weekend (yay!). Moving meant eating out a bit more and stressing out over where everything will go in my new kitchen! It's a bigger kitchen, square-footage-wise, but smaller in the storage area department... how does that work?
We finally got our pantry shelves done today and realized we have a ton of pantry items-- we really needed to use up some canned goods!
I came up with this Lentil Veggie Soup from things we had in the pantry... I bet they're pretty similar to the things that are hanging out in your pantry, too!
Sunday is my birthday, so we'll be spending the day hanging with some family and close friends. Brunch in the morning, maybe a pedicure, and then a fancy-schmancy dinner, just me and the man tomorrow night.
I think 28 is going to be a good year for me.
OH! And did you see!?? I'm featured in Austin Fit Magazine this month for my Pumpkin Pie Protein Oatmeal!
|photo courtesy of Austin Fit Magazine,
Lentil & Veggie Soup
1 can condensed Lentil Soup + 1 can water
1 can reduced sodium chicken broth
1 can beans (your favorite kind) rinsed and drained.
1 & 1/2 cups frozen veggie mix- I used Soup Veggies found in my local HEB
Simply place all ingredients into a large soup pot and heat on medium/high heat until fully heated through stirring occasionally.
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