Runner’s World printed some amazing “One-Pot Wonders” in their November 2012 issue. I actually rented the magazine from the library on a recent trip. I’m so happy they have a subscription, so I don’t have to add yet another to my mailbox.

This is my version of the runner-friendly soup. I eliminated most of the spicy stuff, because I’m not into spicy food. I also used chicken broth instead of vegetable broth, but you could easily switch back if you’re vegetarian.

For some reason, this recipe just made me feel all warm inside. It sort of tastes like chili and fall and backwoods cabins and comfort–it’s still snowing in Wisconsin, after all. See how I form emotional connections to food? In this case, it’s all good because RW touts this recipe as ideal for weight loss and an efficient way to refuel after a run. It’s chock-full of filling fiber, oozing with vitamins and nutrients, and very low-cal. It just makes me feel good all over.

Ingredients:
3 servings sliced bagged carrots
3 cans black beans, rinsed
1 28-oz can diced tomatoes
1/2 jar roasted red pepper
2 Tbsp extra virgin olive oil
1 onion, chopped
2 cups chicken broth
1 tsp cumin
1 tsp garlic powder
salt/pepper to taste

Directions:
1. Heat up the olive oil at the bottom of your soup pot and fry up the onions and carrots in it until soft. Add all remaining ingredients, turn down the heat, and let simmer for about 20 minutes, stirring occasionally. Makes 7 servings.

Nutritional Content (approximate), per serving, according to the SparkPeople nutrition calculator:
258 calories
5g fat
42g carbs
13g protein
13g fiber
1g cholesterol

This recipe requires very little preparation and you can certainly be doing other things while the soup is simmering. It makes your entire house smell amazing too. I am certainly going to be adding this to my regular rotation. The soup is only for me though as Hubster is allergic to tomatoes and doesn’t care for black beans. It doesn’t really suit my four-year-old either. More for me, I say!

This recipe really goes a long way. I was able to throw one serving into the freezer for those crazy unpredictable days and feed our babysitter another serving for dinner. The five remaining servings will be coming to work with me all week. Mmmmm.

My weekly food prep was pretty easy considering all I had to do was divide this dish into 7 containers. I’ll also grab one kiwi per day to accompany the stew. I prepared baggies with fresh mixed veggies and hummus for my afternoon snack. Then, I can’t live without a few morsels of chocolate for dessert. This week it’s Hershey’s Special Dark Nuggets with almonds. Breakfast will be oatmeal with my favorite mix-ins: peanut butter, honey, raisins and protein powder. I’m pretty much a vegetarian until dinner:)

I might have to try the RW chicken and quinoa soup soon too. What’s your favorite comfort soup?