I am always looking for quick whole food recipes. This one is quick, simple and tasty!
Friday was a day of running around trying to get things done for the weekend. There were groceries to get, and a trip to Salt Lake City which is 45 minutes away for a guitar lesson. We also had our weekly family party night. We usually eat homemade pizza, but I was running so late that pizza wasn’t going to happen quick enough for my hungry belly. Continue reading “Quick Whole Food Recipes”
Today my son wasn’t feeling well, so I wanted to make a soup to nourish him and make him feel loved 🙂 Don’t you like it when people do things for you when you are sick?! It isn’t very often that we get sick around here so it is kind of a big deal that one of us isn’t feeling well. This particular son ate something completely “un-nourishing” the day before he got sick, so it didn’t take me by surprise that his defenses to germs were down.
We have an abundance of fall garden produce to be using up this winter, so I started with Continue reading “Fall Harvest Soup Recipe”
Today’s lunch and dinner is soup from the garden. I am opting to cook once a day in large portions rather than spending my precious time in the kitchen all day. These veggies were all given to me from other people’s gardens. I had to leave my garden in Cheyenne to the people who are renting my house so I am missing out on the fall harvest. I am bringing things in from the garden I planted a month ago, just none of these things!
The flavor of this soup came from a pound of breakfast sausage I had. I am still not buying groceries (It has been a month and a half now), so I am using what I have. The pot I used was a 10 quart one, so you can imagine how spread out the meat is. My bowl had one piece! 🙂
I sauteed the meat and onions together, then added some chopped garlic cloves. To that I added a bunch of water and then started throwing in the chopped veggies. I even put in oatmeal that was left over from breakfast and some leftover chili. The veggies I added you can see in the picture are squash, potatoes, beets, tomatoes, more squash, and garlic. The spices I added were Italian seasoning and Herbamare.
This soup turned out way yummy. Next time I would put in less water though. The water in the veggies add extra water to what I already put in. I served this soup with rice that I cooked in butter, salt and garlic. A healthier version would be to use coconut oil or olive oil instead of the butter.
Today for breakfast I had a banana.
It is now 2 pm and I am going to have pea soup and a salad.
Pea Soup Recipe
water with organic Better Than Bouillon OR chicken stock(I added leftover bean cooking water)
sauteed onions and carrots
salt and pepper
Put twice as many cups of liquid as you have peas into the crockpot. (1 cup peas / 2 cups liquid)
Add the sauteed onions and carrots.
Simmer on high in the crockpot for about 3 to 4 hours.