Minestrone Soup

Minestrone Soup

This recipe makes a huge pot of soup, which is wonderful! It heats up perfectly for leftover lunch and dinner throughout the rest of your week. It is very comforting knowing when you arrive home after a long day at work that a nice healthy dinner will already be made. 

Do not be afraid to switch around some of the vegetables in this soup. If there is one in there that you do not care for- do not add it! And if you do not see your favorite on there- throw it in! That is the beauty of a hearty vegetable minestrone soup...there are so many options to customize to make it your own soup. 

This soup will fill you up and keep you full for the rest of your day. The best part because it is broth-based, it is not too heavy. It makes the perfect lunch because it will not weigh you down in the afternoon. 

I know old man winter is knocking on a lot of our days in the next couple of days here...so whip up a batch of this soup (freeze half if you cannot finish it all at once!) and keep yourself warm from the impending snow!

Ingredients

2 Tablespoons Olive Oil

1 Medium Onion (Diced)

2 Small Zucchini (Diced)

1 Carrot (Diced)

3 Celery Stalks (Diced)

4 Cloves of Garlic (Minced)

1/2 Cup Dry Red Wine (Optional)

6 Cups Chicken or Vegetable Broth

2 Cups Water

1 teaspoon Oregano

1 teaspoon Thyme

1/4 teaspoon Black Pepper

1/8 teaspoon Red Pepper Flakes

2 Bay Leaves

12 Roma Tomatoes (Diced)

2 Cups of Cooked Beans- I used 1 Cup Kidney Beans/1 Cup Black Beans (Can you use canned as well)

1 Cup Dried Pasta of your Choice

Fresh Grated Parmesan Cheese and Parsley for Topping

That is a lot of veggies!

STEP ONE: Grab the biggest pot you have- a stockpot preferably. That is one thing this kitchen is currently lacking so I made it happen with a large pot... My soup was dangerously close to the top by the end. Just living life on the edge :) 

STEP TWO: Heat the olive oil over medium-high heat. 

STEP THREE: Add into the pot- onion, zucchini, carrot, celery and garlic. Cook for 7 minutes. Stir occasionally. 

STEP FOUR: We now move onto the deglazing portion of the recipe! Add in the red wine and stir...now....use your spatula to scrape up any brown bits that will stick to the bottom of pan. Keep doing this for 2 minutes...isn't that fun?

STEP FIVE: Add in the chicken/vegetable broth, water, oregano, thyme, black pepper, red pepper flakes (gives it a little kick!), bay leaves, tomatoes and beans. Stir all together. 

(You can see this is a hearty soup)

STEP SIX: Cover the soup with a lid. Bring to a boil- then reduce the heat to medium-low. Let is simmer for 20 minutes. Enjoy the smells that are surely wafting from your kitchen by this point. 

STEP SEVEN: Add in the pasta noodles and stir them into the soup. Let them cook until they are cooked to your liking. 

STEP EIGHT: Remove the bay leaves...no one wants to accidentally eat a bay leave...trust me on this one. 

STEP NINE: Ladle into your giant soup bowl. Top with parmesan cheese and parsley and Enjoy! 

*Adapted from one of my favorite food bloggers: Gimme Some Oven http://www.gimmesomeoven.com/minestrone-soup/

Thai Roasted Butternut Squash Soup

Thai Roasted Butternut Squash Soup

The color of this soup will amaze you! It is so orange and bright that you think it has to be bad for you- but it is so good for you. The colors of butternut squash and carrots shine through. 

The Lime, Coconut Milk and Red Curry Paste add such a surprise kick. 

Has anyone cooked with coconut oil? Here is your chance!

Have any of you ever tried to cut-up a butternut squash? It is a work-out in itself! This was the first time I have roasted it first, and it saved so much time. Roasting will be my only method from now on! 

INGREDIENTS

1 Tablespoon Coconut Oil

1 Onion (diced)

4 Cloves of Garlic (minced)

1 Tablespoon Fresh Ginger (minced)

2 Tablespoons Red Curry Paste

1/2 teaspoon Sea Salt

1 Large Butternut Squash

4 Medium Carrots (roughly chopped)

3 Cups Chicken or Vegetable Broth

1 Tablespoon Brown Sugar

2 Tablespoons Fresh Squeezed Lime Juice

1 Can Coconut Milk

STEP ONE: Roasting the Butternut Squash: Cut it in half length-wise. Spoon the seeds out. Grab a cookie sheet and put a little bit of water into it. Now, place the butternut squash face down. 

STEP TWO: Preheat oven to 350 degrees. Roast the squash for 40 minutes. 

STEP THREE: Scoop the squash out of the skin and set aside. 

STEP FOUR: Heat the coconut oil over medium high heat. Watch it melt!

STEP FIVE: Add the onion and garlic. Cook for 5 minutes. 

STEP SIX: Add in the ginger, spices and curry paste. Mix all together. Cook for 3 more minutes. 

STEP SEVEN: Add in the chopped carrots and and roasted butternut squash. 

STEP EIGHT: Stir in the coconut milk, lime, sugar and chicken/vegetable broth.

STEP NINE: Simmer for 20 minutes. 

STEP TEN: Grab that immersion blender~ and puree the soup!

Top with Cilantro and Enjoy!

Recipe Adapted From: http://www.runningonrealfood.com/thai-style-roasted-butternut-squash-carrot-soup-vegan-gluten-free/

Breakfast Idea: Greek Yogurt with Chia Seeds and Fruit

Greek Yogurt with Chia Seeds and Fruit

It can be easy to become stuck in a rut eating the same breakfast day after day. This combination is one of my favorites. The best part? I can put it in a glass to-go container for weekday mornings when I am running a little bit late and do not have time to eat at home. You can also assemble this the night before and then it is grab and go the next morning. 

This recipe makes it so easy to add chia seeds into your diet. You will hardly notice them, and they will help keep you full throughout the morning. They will start to take on a gel-like texture as they mix with the yogurt. Having trouble finding chia seeds? I ordered the ones I have right now from Amazon. 

Top the yogurt with the fruit of your choice! Bananas, strawberries, blueberries or peaches! 

Because this recipe uses plain greek yogurt, I add just a hint of honey to give it a touch of sweetness. No more buying flavored yogurt- take a look at the ingredients they use to give your yogurt those flavors. Know what you are putting in your body- no more artificial colors or sweeteners. Give your body the right fuel to start your day, and it will make a huge difference in the way you feel! 

Ingredients

1 Cup Plain Greek Yogurt

1 Tablespoon Chia Seeds

1 teaspoon honey

3/4 Cups Sliced Fruit of Your Choice (Strawberries, Blueberries, Peaches, Bananas)

Mix all together and Enjoy! 

Homemade Roasted Tomato and Parmesan Soup

Homemade Roasted Tomato and Parmesan Soup

Ingredients

Variety of tomatoes (I used 3 large tomatoes and 4 roma tomatoes)

2 Bell Peppers (I used yellow, but red works great too!) 

1 Yellow Onion

1 Head of Garlic

Olive Oil

Salt and Pepper

3 Cups Chicken Broth

1 teaspoon Parsley

1 teaspoon Oregano

1/4 teaspoon Paprika

1 Cup Parmesan Cheese

STEP ONE: Quarter tomatoes, onion and bell peppers. 

STEP TWO: Place the quartered tomatoes, onion and bell peppers in a bowl. Drizzle olive oil and salt and pepper over them. Mix all together.

STEP THREE: Preheat oven to 425 degrees. Spread the tomatoes, onion and bell peppers on a large cookie sheet. Place in the oven. 

STEP FOUR: Peel the outer layers off the head of garlic. Chop the top part off (just the tip-top of each of the cloves). Place the head of garlic on a piece of tin foil. Drizzle olive oil over top of the garlic head. Wait 2 minutes then drizzle more olive oil. Wrap the foil around the garlic. Put in the oven. 

STEP FIVE: Roast for 25 minutes.

STEP SIX: Peel the garlic. Put all the cloves in a large pot. Next, place the tomatoes, onion, peppers into the pot as well.

STEP SEVEN: Now, my favorite step! Take an immersion blender and blend everything together in the large pot. (If you do not have an immersion blender, place everything into a blender- blend- then put the puree back into the pot). 



Here is an amazon link for an immersion blender: http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_1?ie=UTF8&qid=1413336503&sr=8-1&keywords=cuisinart+immersion+blender  (Not affiliated). Immersion blenders are wonderful for making soups- I highly suggest purchasing one!

STEP EIGHT: Mix in the chicken broth, paprika, oregano and parsley. Heat the stovetop to medium. 

STEP NINE: When the soup is heated through, mix in the parmesan cheese. 

Now, ENJOY! I highly suggest this soup with grilled cheese.

Vegetable Tortilla Soup

VEGETABLE TORTILLA SOUP

Fall is officially making its entrance. The colder nights make a hearty soup necessary. This tortilla soup has plenty of veggies in it to fill you up. It has lots of toppings to customize it to your liking. Pick from avocado, cheese, plain greek yogurt, cilantro and/or hot sauce. 

The best part of a good soup is the fact that it makes the greatest leftovers. Heat this up for lunch the next day, and it will push you through the afternoon. 

Cold temperatures and warm soup make a great combination!

Ingredients
1 Red Bell Pepper
1 Green Bell Pepper
4 Garlic Cloves
1 Onion
1 Tablespoon Olive Oil
1 1/2 Cumin
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1 can Rotel
3 Tablespoons Tomato Paste
32oz Chicken Broth (*Use Vegetable Broth to make vegetarian!)
4 Cups Water
2 Cups Black Beans

Any toppings you wish: Avocado, cheese, plain greek yogurt, cilantro and/or hot sauce. 

STEP ONE: Gather your ingredients


STEP TWO: Dice up green pepper, red pepper, jalapeno, garlic cloves and onion. 









STEP THREE: Heat one tablespoon of olive oil in a large pot over medium high heat. 

STEP FOUR: Add the peppers, garlic, jalapeno and onion. 



Cook for about five minutes. 

STEP FIVE: Add the cumin, chili powder, garlic powder and salt to the top of the vegetables. Stir everything together. Cook for one minute. 




STEP SIX: Pour in the Rotel, tomato paste, chicken (or vegetable) broth, water and black beans. 







Stir together and bring to a boil (be patient- this may take a few minutes!) Reduce heat to medium and simmer for 45 minutes. 






*Hint: With the extra tomato paste- spoon it into a plastic bag and freeze. Then, with later recipes, just take it out of the freezer and use. 




STEP SEVEN: Mix cornmeal with water in a small bowl. You only need enough water to make a paste. Pour into the soup and mix together. Simmer for 30 more minutes. 



STEP EIGHT: Check if you think it needs any other seasonings. This soup will be hot so you may want to allow it to sit for a few minutes before eating. 

STEP NINE: Add in whatever toppings you like! AND ENJOY!