Episode 019: Vegetable Soup, Mantras & Goal Setting

Today’s episode is all about goals! Over a hot bowl of hearty, vegetable soup, we chat all about how we make (and keep) goals in life and our plans for the new year. We think a big pot of veggie soup is the perfect way to ring in the New Year! Get Rachel’s easy, peasy recipe below.

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Also in conversation, we talk about how the brain is wired to help you achieve your goals, share with you a review of our own personal goals for the past and upcoming year, and discuss how you can still be productive even while living a totally goal-less life. (Hint: goal-less but not direction-less!)

Things we discussed in this episode:

Rachel’s favorite 21 Seasoning Salute from Trader Joe’s

The Get To Work Book

The Minimalists:
100 Days With No Goals

Facts About the Brain:
Goal Band – Facts About Goals and Their Achievement
Psychology Today – 10 Things You Should Know About Goals

Elise Cripe on Goals:
Why I Set Goals
Making (and Reaching) Goals
Productivity and Goal Setting

Hearty Vegetable Soup
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Ingredients
  1. 1 (15-ounce) can Great Northern beans
  2. 1 tablespoon olive oil
  3. 1/2 large onion, diced (about 1 cup)
  4. 2 carrots, diced (about 1/2 cup)
  5. 2 stalks celery, diced, (about 1/2 cup)
  6. 2 cups red skin potatoes, diced (I like the skin on!)
  7. 1 clove garlic, minced
  8. 1 cup chopped mushrooms
  9. 1 cup shaved brussels sprouts
  10. 2 teaspoons 21 seasoning salute from Trader Joe's (or an Italian spice blend would work great too)
  11. 1/4 teaspoon freshly ground black pepper
  12. 32 ounces low-sodium vegetable broth
  13. 1 (14.5-ounce) can no salt added diced tomatoes
  14. 2 cups chopped baby spinach leaves
  15. 4 teaspoons lemon juice
  16. 1/3 cup freshly grated Parmesan, optional
Instructions
  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, potatoes, mushrooms, brussels sprouts, seasoning blend, and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 8 minutes.
  3. Turn heat to high and add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans. Reduce to a simmer for about 25-30 minutes.
  4. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  5. Throw lemon juice in at the end and stir in.
  6. Serve topped with Parmesan, if desired. I really like Trader Joe's Three Cheese Blend on top with additional ground pepper!
Adapted from Ellie Krieger's Tuscan vegetable soup
Adapted from Ellie Krieger's Tuscan vegetable soup
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