Lentil Soup

This post is in partnership with Hamilton Beach. Hamilton Beach provided me with a 
sample product. As always, all opinions are my own.

Yes I do realize that it is summer and I'm posting a soup recipe,  but I'm one of those
people that love making and eating soup all year long. I take soup to work for lunch a lot.
It's low in fat, filling and good for you!

Disney Le Creuset and Lemon Chicken Orzo Soup

This post is in partnership with Le Creuset. As always, all opinions are my own.

When I heard that Le Creuset was adding a Mickey Mouse Collection to their Disney line
of amazing products I almost screamed in delight! Two of my favorite brands all wrapped
up into one!! Best day ever!

Last week Le Creuset introduced the Mickey Mouse round Dutch oven, as well as a set of
two Mickey Mouse Ramekins. They are so adorable and perfect for Disney fans like me!

French Onion Soup & A Le Creuset Giveaway

This post is in partnership with Le Creuset. As always, all opinions are my own.

When my husband and I were first married I could barely cook a thing. We survived on
pasta, frozen fish and pizza. Luckily my parents lived near by and my mom would invite
us over for dinner from time to time or we may have starved!

Homemade Vegetable Noodle Soup

I can't even tell you how many times I have made soup since the beginning of fall because
I have made it so many times! I just love it and vegetable soup is pretty low calorie, which
works for my healthy eating diet plan.  I've been packing soup for lunch almost every day
this winter.

Quick and Easy Chicken Noodle Soup

Quick & Easy Chicken Zucchini Noodle Soup

Over the past three weeks I have traveled to Philadelphia, Vero Beach, Orlando, back to

Philadelphia and then New Orleans.  That is a lot of travel, especially for me! 

Some of the travel was for fun (which I will tell you about soon) and we had a blast, but

it's so nice to be home again! 

Lentil Soup with Yogurt Cornbread Mini Muffins

I guess I have to accept the fact that summer is over in just two days.
Sad, but true.
I'm going to miss my evening uniform of shorts and tank tops, warm evening
exercise walks, lounging by the pool and all of the fresh berries and garden veggies.
Oh and the zinnias.  I'm really going to miss them!

But on the bright side it is pumpkin, scarf, boots and soup season. So yay for that!

Hello Monday

Hello Cheese Tortellini Soup.
I make soup almost every Saturday during the winter.
It makes for easy lunches during the work week!

Hello to what I am reading now.
It Was Me All Along.

Homemade Turkey Noodle Soup

On Christmas morning I woke up at 5:30 a.m. to roast a turkey.
Who am I?

Ralphie from A Christmas Story was on TV, all of the Christmas lights were
lit, and I was massaging a turkey with butter :)
Good times!


The turkey turned out just right thank goodness.
I used a roasting bag and stuffed him with onion, celery, carrots and herbs.
We were hosting 25 family members for lunch and I would not have been happy
if I ruined the turkey!

How I Freeze Zucchini

It's zucchini season!
The time of year when these little (or not so little) green veggies show up in office break rooms or at your front door because friends, family and neighbors don't know what else to do with them all :)

Zucchini is one of my favorite veggies, so I welcome each and every one of them!

Of course even I can't use all of the zucchini my parents give me, but I can freeze it for later and
that's just what I do!
This way I have plenty of zucchini to add to all of the soups I make during the fall and winter.

Want to see how I do it?
It's super easy!

Many people suggest blanching zucchini before freezing, but I never do and have had no problems with it being mushy when I use it later. The Farmer's Almanac website says that zucchini does not need to be blanched before freezing and that's good enough for me, but if you feel more comfortable blanching it first here is good tutorial.

This is how I freeze zucchini:

Wash zucchini and let it air-dry on a clean dish towel.
Slice and quarter zucchini.
Place cubed zucchini in a single layer onto a cookie sheet and place in the freezer for about 45 minutes
to flash freeze. This prevents the zucchini from sticking together and it cooks better later.
If you have a lot of zucchini or a small freezer like I do, you will need to do this in batches.

While the zucchini is freezing, gather your freezer containers.
You can also use freezer bags, but I prefer pint sized containers, they stack nicely in my freezer
and I can see what I have.
I prefer the brand in this photo.  You can find them in the canning section of Walmart.

Next find a Sharpie and some cute washi tape.


Place frozen zucchini cubes into freezer containers.
Label and date.
Store in the freezer until ready to use.

Looking for zucchini recipes?
Give one of these a try.

Veggie and Barley Stew


Zucchini Cupcakes with cinnamon cream cheese frosting

Chocolate Chip Zucchini Bars


Happy summer my sweet readers!

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Easy Peasy Tortellini Soup

There's nothing like homemade soup when you're snowed in!
This soup comes together in about 20 minutes and warms you right up.

During the winter months I always stock up on chicken broth and organic diced tomatoes at Costco, so I can whip up soup in no time at all.  Another trick to quick soup making is to keep a supply of chopped onion, celery and zucchini in the freezer.  I also freeze leftover tomato paste in ice cubes for homemade vegetable soup.  I use Ball Freezer Jars with the lime green lids and they work great.

Happy soup making friends!






















Tortellini Soup

4 cups chicken broth
2 (14.5 oz.) cans diced tomatoes
1 (16 oz.) bag frozen cheese tortellini
1/2 cup chopped onion
1/2 cup chopped carrot
2 tsp. Italian seasoning
2 tsp.. olive oil
salt and pepper to taste
optional - freshly grated parmesan cheese

In a large stockpot, saute olive oil, onion and carrots over medium heat just until tender.
Add chicken broth, diced tomatoes, tortellini and spices.  Increase heat to high and bring to a boil.
Reduce soup to medium-low and simmer for 10-15 minutes.

Spoon into individual bowls and top with freshly grated parmesan cheese.

Vegetable and Quinoa Soup

I have made more vegetable soup this past fall/winter than I have made in my entire life.
Not kidding.
I have become a vegetable soup loving freak.
It's light, healthy and tastes fabulous on a cold day or night.

Most of the time I make this same version with mini whole wheat pasta shells, but I had leftover quinoa, so I decided to add that instead.  I'm not sure which I like more. 

I store leftovers in pint-size mason jars and then take the soup for lunch at work.
Just pop the mason jar in the microwave for 2-3 minutes and grab a spoon.
Delish!

Vegetable and Quinoa Soup

1 small onion, diced
3/4 cup celery, diced
3/4 cup carrots, sliced
4 cups low-sodium chicken or vegetable stock
1 can (14.5 oz) petite diced tomatoes
2 T tomato paste
1 can black beans, rinsed and drained
1 cup frozen corn
1 zucchini, diced
2 bay leaves
1 1/2 cups cooked quinoa
spinach leaves, torn into bite size pieces
salt and pepper
olive oil

Pour a tablespoon or so of olive oil into a large pot or dutch oven set on medium high heat.
Add onion and celery and carrots.  Saute until crisp tender; 2-3 minutes.  Add chicken or vegetable stock, 1 can of petite diced tomatoes, tomato paste, black beans, corn and zucchini.  Throw in a bay leaf or two and then salt and pepper to taste.  Bring to a boil and then simmer on medium-low for 10-20 minutes.  Add cooked quinoa and torn spinach leaves right before serving. Remove the bay leaves and salt and pepper to taste. 

Click here for great tips on cooking quinoa.

Vegetable Soup with Grilled Cheese Croutons

I have made more soup this winter than ever before. 
Probably because it's been so freaking cold! And soup makes you feel all warm and cozy :)

My vegetable soup recipe is so easy and the best part is that you can have it on the table in less than 30 minutes.  Don't I sound like Rachel Ray - ha ha. 
Add some grilled cheese croutons and you have a warm, delicous, healthy meal.

Vegetable Soup with Grilled Cheese Croutons

8 cups chicken or vegetable stock
1 small onion, diced
2 celery stalks, diced
1 medium size zucchini, diced
1 large carrot, diced
1 T olive oil
1 can (14.5 oz) petit diced tomatoes
2T tomato paste
1 can (14.05 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup Digalini pasta
salt and pepper to taste

Add water to a medium saucepan and cook pasta until almost done. Drain and set aside.
In a dutch oven saute olive oil, onion and celery until tender.  Add carrots and zucchini and saute for about another minute or so. Add broth, diced tomatoes, tomato paste, black beans, corn and digalini pasta.  Salt and pepper to taste. 

Grilled Cheese Croutons

1/4 cup butter, softened
1/4 tsp. thyme
6 slices of whole grain bread
3 slices of cheddar cheese

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.

Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!

Homemade Vegetable Stock In Your Crock-Pot

You know those sad, limp looking veggies that are hiding out in the crisper drawer of your fridge?  The ones that you look at and wonder where in the heck the time went.  Or what about those vegetable peelings and ends you cut off and toss in the garbage?  Well don't throw them out any more, use them to make your own homemade vegetable stock. It's so easy and cheap too!

Everytime you peel some veggies or decide that some are just a little too "ripe" to use, simply toss them in a gallon size zip-lock baggie and place it in your freezer.  Keep adding to it until your baggie is full, then make yourself some homemade stock.  Use the stock to make soups or use it instead of water when making quinoa, couscous or rice. 

Try not to make fun of my crock-pot ~ I know it's out dated! 

It will be 25 years old in April.

We received it as a wedding gift in 1986 and it just keeps on going :)

Homemade Vegetable Stock

Gallon-size freezer bag full of vegetable peelings, ends, etc.

Water

Salt and Pepper

2 Bay leaves

Place the frozen vegetable peelings in your crock-pot and cover them with water.

Add salt, pepper, bay leaves or any other herbs you prefer.

Place crock-pot setting on low and cook for up to 12 hours.

Using a strainer, remove all the veggies and bay leaves from the broth. 

You can also strain it again using cheesecloth, but I never do.

You can use the stock immediately to make soup or freeze it for later.

Now wasn't that easy!