A couple of weeks back now I discovered that I was spending about $10 a day on my lunch from Au Bon Pain. A bowl of 12 veggie soup, a small roll, and a drink – about $10. The soup is so tasty but $10 a day for lunch adds up to about $200 per month and there are clearly many other things that I would prefer to spend $200 on besides soup and bread. So I decided to make my own.

For this recipe I started with the original 12 vegetables (onions, carrots, celery, leeks, zucchini, yellow squash, diced tomatoes, edamame, broccoli, potatoes, corn, and mushrooms) and added okra, spinach and green beans to make 15 veggie soup. I just calculated the cost of the recipe out and the total cost is $18.26 per recipe which ends up being about $1.52 per 8oz serving…which is a pretty significant savings from the ABP version. I got many of the calculations from this website http://budgetbytes.blogspot.com/ this is a GREAT resource for tasty recipes on a budget!

Recipe: 15 Veggie Soup

Ingredients

• Onions – 1 small diced
• Carrots – 1/2 cup sliced or 12-15 baby carrots sliced
• Celery – 3 stalks rinsed and sliced
• Green Beans – 1/2 cup (fresh or frozen)
• Leeks – 1 cup sliced
• Zucchini – 1 small zucchini rinsed and sliced
• Yellow squash – 1 small rinsed and sliced
• Okra – 1/2 cup sliced (I used frozen because fresh is a little harder to come by above the Mason Dixon)
• Corn – 1 cup kernels (fresh or frozen)
• Diced tomatoes (28 oz can) with liquid
• 28 oz pureed tomatoes
• Edamame – 1/2 cup shelled
• Broccoli – 1 cup florets chopped (fresh)
• Potatoes – 3-4 small white potatoes diced (with or without the skin)
• Mushrooms – 1-2 cups sliced
• Spinach – 2-3 cups baby spinach leaves
• 64 oz vegetable broth
• Olive oil – 2 tablespoons
• Salt and pepper (to taste)

Directions

1. In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.
2. Remove the lid, add the salt and pepper, stir, and then add the carrots, celery, and green beans and stir. Cook with the lid off for another 5 minutes.
3. Add leeks, zucchini, yellow squash, okra, corn, tomatoes (diced and pureed), edamame, broccoli, potatoes, and the vegetable stock (and the lid).
4. Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.
5. Turn the heat off but allow pot to remain on the burner. Add the spinach and mushrooms and allow greens to wilt before serving (about 5-10 minutes)
6. Serve the soup with some fresh bread and call it a day!
7. This recipe makes a ton of soup….about 12 (8-10 oz) servings. It is perfect for freezing in individual containers.

And now for something completely different…

Whenever my husband and I are at a party and an awkwardly silent moment settles in, he will almost definitely blast out a question or (series of questions) to rescue us from the silence…

Here are some questions to shatter those awkward silences:

1. What is the funniest thing that you have ever seen?
2. What are you reading lately?
3. Do you love what you do for work? (If you choose not to answer this one I think I might know why)

Happy New Year!

Vegan Kale Soup

Ingredients

• 1/2 large yellow onion, diced
• 2 tablespoons of olive oil
• 1 cup carrots peeled and sliced
• 1 large baking potato, peeled and diced
• 8 cups of organic vegetable stock
• 1/2 cup great northern beans (dry)
• 6-8 cups of kale leaves, rinsed and chopped
• Sea salt and pepper to taste

Directions

1. In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.
2. Remove the lid, add the salt and pepper, stir, and then add the carrots and stir. Cook with the lid off for another 5 minutes.
3. Add potatoes, beans, and the vegetable stock (and the lid).
4. Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.
5. Turn the heat off but allow pot to remain on the burner. Add the kale and allow greens to wilt before serving (about 5-10 minutes)
6. Serve the soup!
7. This recipe makes about 8 (8 oz) servings. It is perfect for freezing in individual containers.

1. If money is no object, purchase last minute air fare to a tropical climate.
2. If money is an object, make a hearty soup.

Since money was an object, I went for #2. This soup is incredibly hearty and one of Kevin’s favorites.

Minestrone Soup with Cheese Tortellini

Ingredients

• 1 medium onion, diced
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper (to taste)
• 4 carrots
• 4 celery stalks
• 4 potatoes, red bliss, diced
• 1 can (15 oz) kidney beans
• 1 can (15 oz) garbanzo beans
• 1 can (15 oz) diced tomatoes
• 1 can (28 oz) crushed tomatoes
• Chicken stock (organic, reduced sodium, no MSG)
• 1.5 cups of cheese tortellini

Directions

1. In a large saucepan with a lid, cook the onions and garlic in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.
2. Remove the lid, add the salt and pepper, stir, and then add the carrots, celery, and potatoes, stir, and cook with the lid for another 5 minutes.
3. Add the diced and crushed tomatoes, stir, and then add the chicken stock.
4. Allow the soup to come to a full boil and then turn the temperature to low-medium heat and continue to cook for 15-20 minutes.
5. Add the cheese tortellini and cook for another 15-20 minutes or until potatoes are tender and tortellini is al dente.
6. Serve the soup
7. This recipe makes about 8-10 (8 oz) servings. It is perfect for freezing in individual containers.

Holy smokes, today is December 1st!

I had planned to cook and photograph 4 different recipes today, but plans changed. I decided to do nothing instead. Sometimes you have to stop and do nothing. I’m not talking about being lazy, just taking time to rest.

Today, instead of cooking, I rested and listened to a message by Rob Bell about Advent. You may be thinking, “what could Advent possibly have to do with a recipe for chili?”. As it turns out, very little. Nevertheless, the message was hopeful and encouraging, and let’s be honest, who couldn’t use a side of hope and encouragement with their chili?

Sometimes the month of December is stressful, chaotic, and basically the exact opposite of what Advent is intended to be. It is easy to lose the anticipation and excitement that children have because we load ourselves with responsibility and never take time to rest.

Mini Confession #1: I don’t take enough time to rest and as a result, I can get easily discouraged.

If you are at all like me in that you feel tired and discouraged because you have unfulfilled dreams and desires that you are barely hanging onto…hang on! I am saying this mostly to myself because it’s easy to forget that those dreams and desires are there for a reason – a very good reason.

Mini Confession #2: Sometimes I make chili just so I can eat lots of toppings…especially the avocado and fresh cilantro.

I’ve heard some people say “cilantro tastes like soap”, but the way I see it, there are really only two kinds of people in this world – those who like cilantro and those who should.

If I could encourage you to do two things today it would be these two:

1. Take 30 minutes to really rest and listen to this message by Rob Bell. You won’t regret it.
2. Make this chili.

Simple Chicken Chili

Ingredients

• 1 medium onion (diced)
• 2 tablespoons of olive oil
• 1 pound of ground chicken
• Salt and pepper (about ½ teaspoon each used to season the onions)
• 1 cup of corn kernels
• 1 can (15 oz) of organic kidney beans
• 1 can (15 oz) of organic garbanzo beans
• 1 (15 oz) can of diced tomatoes (no added seasonings)
• 1 small can (6 oz) of tomato paste (optional)
• 1 can (28 oz) of crushed tomatoes
• ½ teaspoon of salt or to taste
• ½ teaspoon of freshly cracker black pepper or to taste
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Toppings (scallions, avocado, diced tomatoes, diced cilantro, diced red onion, shredded cheddar cheese, low-fat sour cream, etc.)

Directions

1. In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the ground chicken and then cook on medium-high heat until fully cooked (meat will be white-ish and opaque in color).
3. Add the beans and corn.
4. Add the crushed tomatoes and tomato paste along with the spices.
5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
6. Serve the soup topped with shredded cheddar cheese, avocado, scallions, diced cilantro, diced tomatoes, diced red onion, and sour cream.
7. This recipe make a bunch of chili….maybe 8-10 (8 oz) servings. It is perfect for freezing in individual containers.

What are you thankful for this Advent season?

Hmm…..there must be something witty and clever to say about turkey chili chowder.

But as it turns out, there is not. This is simply a freaking delicious and hearty concoction of meat, beans, and starchy vegetables. Real “autumn in New England” kind of food. I enjoy both chili and chowder separately, so I thought, why not combine them and produce something even more spectacular?  

And speaking of autumn in New England, it is really something to experience, (that is if you do not already live here).

Ingredients

• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons of extra virgin olive oil
• 1 pound of 99% lean ground turkey
• 1 teaspoon of sea salt
• ½ teaspoon of freshly ground black pepper
• ½ teaspoon of ground cumin
• ¼ -½ teaspoon of chili powder
• ¼ teaspoon of paprika
• 4 medium size red skin potatoes, rinsed and diced
• 3 carrots, rinsed, peeled and sliced
• 3 celery stalks, rinsed and sliced
• 1 cup of corn kernels
• 1 can (15.5 oz) of white beans (with the liquid)
• 2 cups of chicken stock
• ½ cup of reduced fat sour cream
• 1 cup of milk

Garnish suggestions: shredded cheddar cheese, cilantro, sour cream, sliced scallions, diced red onion, or diced red peppers

Directions

1. In a large stock pot, combine the olive oil with the onion and garlic. Sauté on medium heat until onions and garlic are browned and fragrant.
2. Add the ground turkey and sauté until the meat is fully cooked (meat will turn white with some browned edges).
3. Next, add the seasonings (salt, pepper, cumin, chili powder, and paprika). In place of the seasonings listed, you may choose to save some time by using a prepared taco seasoning mix either homemade or from a packet (without MSG).
4. Now, add the potatoes, carrots, celery, corn, beans (with the liquid), and 2 cups of chicken stock to the pot.
5. Cover the soup, turn the heat up to medium/high, and allow the soup to come to a complete boil. Cook for 15-20 minutes on medium heat until potatoes and carrots are tender.
6. Turn the soup to low and add the milk and sour cream. Mix well and serve with one or more of the garnish suggestions.

This is a very simple soup. It has hardly any fat and it is loaded with fresh veggies!

I did not go grocery shopping before I decided to make this soup so it contains only ingredients that I found laying around my kitchen and pantry last week.

Ingredients

• 32 oz of organic low sodium vegetable broth
• 3 cloves of garlic (minced)
• Salt (about ½ teaspoon)
• 5 carrots (rinsed, peeled and chopped into thin strips)
• 5 celery stalks (rinsed and sliced)
• 1 package of rice noodles (or any other noodle used for Asian cooking)
• 2 cups of bean sprouts
• 1 cup of pea pods
• 5 radishes
• Suggested toppings (crushed peanuts, scallion, fresh bean sprouts). You could also add shrimp to this soup for some extra protein. That would probably make it a lot better.

Directions

1. In a large saucepan with a lid, bring the vegetable stock to a boil.
2. Now add the garlic, salt, carrots, and celery. Allow the soup to come to a boil again and cook for 3-5 minutes.
3. Next, add the noodles and allow them to cook in the hot broth (about 5 minutes).
4. Add the bean sprouts, pea pods, and radishes (cook for another 5 minutes).
5. You can allow the soup to continue to boil if you would like the vegetables to be softer, but I like my veggies crunchy so I usually eat it at this point.
6. Super simple and super healthy!

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I’m Italian, but I do not intend on having an “Italian” wedding. Let me explain…

In my family, an “Italian” wedding used to look something like this….. 400 of our closest family and friends at a VFW hall, eating Italian wedding soup, drinking gin and tonics, and dancing the electric slide until losing control of our large motor skills.

Five reasons why I do not want an “Italian” wedding

1. I enjoy having full control of my large motor skills.
2. 400 of anything sounds like a lot.
3. The last time I had a gin and tonic I deeply regretted it the next day.
4. The VFW halls that I have visited smell like mothballs. I actually enjoy the smell of mothballs, but I have a sneaking suspicion that most people do not.
5. I instantly feel uneasy after hearing the first few notes of the following songs (the chicken dance, the electric slide, and Macarena).

The only reason I would have an “Italian” wedding is for the Italian wedding soup. I might not do the electric slide with my 5th cousin’s half-niece twice removed, but I will make sure to have some Italian wedding soup. That is one tradition worth keeping. On Saturday, I made this soup with my mom. It was so much fun to cook with you, Mom. I love you!

Ingredients

• ¼ Spanish onion (diced)
• 5 cloves of garlic (minced)
• 3 tablespoons of olive oil
• Salt and pepper (about ½ teaspoon each used to season the onions and garlic)
• 5 carrots (rinsed, peeled and thinly sliced or chunky if you prefer)
• 2 stalks of celery (minced)
• 3 cups of escarole (rinsed and torn into inch pieces)
• 64 oz of vegetable or chicken stock
• 64 oz of water
• 1 teaspoon of salt (added at the end)
• 1 ½ cups of small sized pasta (I like tiny egg bows)
• 1 pound of ground beef (lean)
• ½ cup panko breadcrumbs
• ½ cup Italian seasoned breadcrumbs
• 2 eggs
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 1 onion (finely diced)
• 3 cloves of garlic (finely diced)
• 1 cup of shredded freshly grated parmesan cheese
• 2 tablespoons of freshly chopped basil
• 2 tablespoons of freshly chopped parsley
• Serve with fresh grated parmesan cheese and some fresh and crusty bread.

Directions

Soup

1. In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots and celery and then cook for an additional 5-7 minutes until carrots and celery become softer (cook with the lid on), medium-high heat.
3. Then add the vegetable stock and water.
4. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes
5. Add the escarole, salt, meatballs (see directions below), and pasta. Cook for another 10 minutes.
6. Now it’s done! Sprinkle the cheese on top and dig in!
7. This recipe makes a ton of soup….maybe 20 (8 oz) servings. It is perfect for freezing in individual containers.

Meatballs

1. In a large mixing bowl, add the ground beef, breadcrumbs, eggs, and salt, and pepper and mix with large wooden spoon or clean hands (you can wear gloves if you prefer).
2. Next, add the onion, garlic, cheese, basil, and parsley and blend well.
3. Form small meatballs about ½ inch in diameter and place them on a baking sheet.
4. Bake the meatballs at 350 degrees Fahrenheit for 10-15 minutes.
5. Once the meatballs are done, transfer them to the pot with the soup and allow them to continue cooking (about 10-15 minutes).
6. Next, add the pasta and turn the heat off but allow the pot to sit on the warm burner for another 10 minutes.
7. Serve with freshly grated parmesan cheese and sprinkle with parsley.

What food did you or will you serve at your wedding?

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Spare me the lecture and just give me the soup….

Each time I make this soup, I am reminded of how much I appreciate fiber. Stories about fiber have formed the foundations of many of my best friendships. Just ask my friend, Dana. Dana, isn’t it true that I decided to move back to Florida after you told me a story about how fiber changed your life? It’s true! Dana’s dad once said that the best compliment that he ever received was when his doctor informed him, “you have the colon of an 18 year old”.

While Dana and her family are more enthusiastic about fiber than most people, there are many reasons why having more fiber can be a good thing.

I will, however, spare you a lecture on the health benefits of fiber and leave you with this…lentil soup is a tasty way to get more fiber. See for yourself.

Ingredients

• 2 small onions (diced)
• 3 cloves of garlic (minced)
• 3 tablespoons of olive oil
• Salt and pepper (about ½ teaspoon each used to season the onions and garlic)
• 5 carrots (rinsed, peeled and thinly sliced or chunky if you prefer)
• 5 celery stalks (rinsed and sliced)
• 1 (15 oz) can of diced tomatoes (no added seasonings)
• 1 pound bag of dry lentils (rinsed and checked over for small pebbles. I know that sounds weird, but on rare occasions pebbles are mixed in with the lentils. I’ve made this soup about 50 times and I have only seen one pebble. You do the math.)
• 64 oz of vegetable stock
• 64 oz of water
• 1 teaspoon of cumin
• 1 teaspoon of curry powder
• 5 scallions (rinsed and diced)
• 1 teaspoon of salt (added at the end)
• 1 cup of small sized pasta (I like ditalini)
• Served with fresh grated Pecorino Romano cheese
• A big bowl and some crusty bread to sop up this fibery goodness

Directions

1. In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots, celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
3. Add the diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
4. Add the lentils and again stir all of the ingredients, then add the vegetable stock and water.
5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 30 minutes.
6. Add the scallions, cumin, curry, salt, and pasta. Cook for another 7 minutes.
7. Now it’s done! Sprinkle the cheese on top and dig in!
8. This recipe make a ton of soup….maybe 20 (8 oz) servings. It is perfect for freezing in individual containers.

What’s the best compliment that you have ever received?