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This recipe comes from a random Giant Food Stores magazine that I picked up for free at the PA Farm Show this year.  I just made it for the first time and it is deliciously flavorful.  I think this soup tastes like summer because it reminds of the Roasted Vegetables from Simply In Season that I love to make on the grill.

  • 16 oz canned plum tomatoes or stewed tomatoes
  • 2 cups zucchini (1 medium size)
  • 2 cups yellow squash(1 medium size)
  • 2 Tablespoons olive oil
  • 1 Tablespoon finely minced garlic
  • 32 oz low sodium vegetable broth (I used homemade chicken broth that I had in the freezer)
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cooked brown rice
  • 1/4 cup shredded Parmesan cheese (the grated kind is fine too

Preheat oven to 400F.  Cut tomatoes, zucchini,  squash, and onion  into large bite-sized pieces and combine in large bowl.  Drizzle vegetables with olive oil and mix to coat.  Transfer vegetables onto a rimmed baking sheet and place in the oven for 10 minutes.  Add the minced garlic, turn with spatula to mix and flip vegetables and continue to roast for 5-10 more minutes.  Remove vegetables from oven and cool slightly.  Meanwhile, bring broth to a simmer.  Add red wine vinegar, basil, oregano, and pepper; mix well.  Add the roasted vegetables and rice; simmer for 10 minutes.  Serve with a sprinkling of Parmesan cheese.  Makes 3-4 servings.


Hi everyone! I am so honored to be invited to this blog of classy, creative cooks! I’ve been lurking here for a long time and am constantly getting new ideas and inspiration from you! You guys rock.

Here’s something seasonal…I love it with sweet potatoes, but I also frequently use butternut squash and/or pumpkin, or a mix of all three. It’s also incredibly forgiving as far as proportions – I never really measure much and just tweak it as I go. Mmm fall.

Creamy Sweet Potato Soup (serves 6-8)

1/4 stick butter (2 Tbsp)
1 cup chopped onion
2 small celery stalks, chopped (I don’t use this – the huz is very un-picky but he loathes celery)
1 medium leek, sliced (I don’t use this either, but I probably should. I do love leeks.)
1 garlic clove, chopped
1.5 pounds (5 cups) sweet potatoes, peeled, cut into chunks (or butternut squash or pumpkin)
4 cups chicken/vegetable stock/broth
1 cinnamon stick
1/4 tsp nutmeg
1.5 cups half & half (but if cholesterol’s not your thing, it’s just as good with part half&half and part milk, or all milk).
2 Tbsp maple syrup

1. Melt the butter in a pan over medium-high heat. Add chopped onion; saute 5 minutes. Add celery stalks and leek, saute 5 minutes. Add garlic, saute 2 minutes.

2. Add sweet potatoes (or squash or pumpkin), chicken stock, cinnamon stick, nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender (about 20 minutes).

3. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth, then return to pot. (Or get a nice lil’ immersion blender and then it’s soooo much easier! I just got one this year and I swear it has changed my life).

4. Add half&half and maple syrup and stir over medium-low heat to heat through. Season with salt and pepper. Enjoy it in all of its deliciousness!

Courtesy of the Moosewood Cookbook, via
  • 2 tablespoons canola or other vegetable oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced or pressed
  • 2 1/2 cups peeled and cubed winter squash*
  • 2 celery stalks, diced
  • 1/2 cup peeled and diced carrots
  • 2 1/2 cups cubed potatoes
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 6 cups water
  • 4 cups chopped kale
  • 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

(I cooked it for longer than this…but I’m sure the directions would be long enough.)

Serve immediately.

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You can make a vegetarian version by omitting the fish sauce and swapping the meat for tofu and mushrooms.  Also make sure there is always a pot of fresh cooked rice to go with it. This recipe makes enough for 4 soup bowls.

Chicken and Coconut Thai Curry Soup Recipe:

You will need

2 teaspoons of vegetable oil

1 tablespoon of Thai red curry paste

4 cups of chicken stock

1 14 oz can of coconut milk

1 piece of ginger, peeled, about 2 inches

2 pieces of boneless, skinless chicken meat of your choice: breasts or thighs

2 teaspoon of brown sugar

2 tablespoons of fresh lime juice

1 tablespoon of fish sauce

Chopped vegetables such as carrots, broccoli and celery (see notes)

2 tablespoons of chopped fresh cilantro

1 small bunch of Thai basil leaves

Cut the chicken meat into cubes of about 1 inch in size.

Heat oil in a large pot over medium-high heat. Add the curry paste and cook quickly for about 30 seconds without burning it. Add the stock, coconut milk and ginger and bring it to a boil. Add the chicken, cover and reduce heat to medium-low. Cook until chicken is cooked through, about 15 minutes. Add the sugar, lime juice,  fish sauce and vegetables. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes.  Stir in basil leaves and pour into bowls. Top each soup bowl with cilantro and serve with rice.

Note from Original Recipe:

If I am making this soup just myself or two, meaning that there will be left overs, I add just enough vegetables for one serving and then add more when it’s time to reheat the soup. This way the veggies stay crunchy and retain their colour too. The same goes for the basil leaves.

This soup is delicious and very simple!  It calls for fresh tomatoes, but in the winter, I’d much rather use canned.  I also added cabbage, because I had some.  It was a nice addition and added a little more flavor.  I really have to put a plug in for immersion blenders; they’re great for soups like these!

2 tsp. oil

1 large onion, chopped

2 celery ribs, chopped

2 large tomatoes, peeled and roughly chopped (or 1 can diced tomatoes)

3/4 c. red lentils

3 3/4 c. stock

2 tsp. dried herbes de Provence

salt and freshly ground pepper

chopped parsley, to garnish

1. Heat the oil in a large saucepan.  Add the chopped onion and celery and cook for 5 minutes, stirring occasionally.  Add the red lentils and cook the mixture for 1 minute.

2. Stir in the tomatoes, stock, dried herbs, salt and pepper.  Cover, bring to a boil and simmer for about 20 minutes, stirring occasionally.

3. When the lentils are cooked and tender, set the soup aside to cool slightly before pureeing it.

4. Puree in a blender, food processor, or with an immersion blender until smoth.  Season with salt and pepper and reheat gently.  Ladle into soup bowls to serve and garnish with chopped parsley.

I adapted this soup from a few different soups listed on Truthfully, I never would have made this soup if I hadn’t accidentally bought half and half at the grocery store for a recipe that didn’t call for it. I needed to use it up and I knew it was good in soups, so here’s what I did! It turned out well and is quite tasty. It probably wouldn’t need this much butter if you’re trying to make a healthy soup, and I’d add more mushrooms next time. Recipe could be easily halved. A made a lot since I married a big eater who loves leftovers.


  • 2 packages frozen spinach
  • 4 cups water (or any stock you might have around)
  • 4 chicken bouillon squares
  • Chopped Onion (quantity your choice)
  • Diced Mushrooms (quantity your choice)
  • Garlic powder
  • 2 sticks of butter
  • 1/2 cup all-purpose flour
  • 4 cups half-and-half
  • Salt and pepper to taste


  1. Sauté onions and mushrooms together with the garlic powder until tender. If the spinach is still frozen, thaw it out in the microwave until you can break it up. Place spinach and the onion and mushroom mix into the blender and puree. Put the water and chicken cubes in a big pot. Add the green junk from the blender. Medium-high heat. Bring to a boil and then reduce heat to medium-low and simmer until spinach is tender. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the half-and-half into the spinach, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

This is one of my favorite soups ever! It is from the kitchen of master chef Valerie Baer and is always celebrated with much enthusiasm when it is served.

1  T butter   (the original recipe called for 4 T,  You may use what you want.)
1/4 c chopped onion
1 t curry powder (or more to taste…I like it spicier)
3 c broth
1 c diced potatoes
1/2 c diced carrots
1/2 c diagonally sliced celery
salt and pepper to taste (it may not need much depending on the saltiness of your broth)
5 oz frozen green beans ( about 2 c )
1/2 t oregano
1 T parsley
1 1/2 c chopped turkey

Saute onion in melted butter. Stir in curry and cook stirring 2 min longer.
Stir in broth, potatoes, carrots, celery, and salt and pepper. Bring to boil and simmer 15 min.
Stir in green beans, oregano, parsley, and turkey. Cook 15 min longer or until beans are barely tender.
Enjoy right away and as leftovers. Recipe can be doubled.

As with all soups the exact measure isn’t crucial. That’s the beauty of soups.

I would like to eat at least 2 of these right now! The perfect triangle! I would gasp if someone brought these out at an event. TOO CUTE.

Idea from A Cup of Jo

I think this is the recipe we used for Fall Fest 2009. Original recipe here.


  • 1 (19 ounce) can black bean soup
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (16 ounce) can vegetarian baked beans
  • 1 (14.5 ounce) can chopped tomatoes in puree
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil


  1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Recipe compliments of Sherry Moyer (my mom). I think she made it up!


  • 2-3 boneless, skinless chicken breasts, cooked and cubed
  • 1 quart of stewed tomatoes
  • 2 quarts tomato juice
  • 2 cups Turkey or Chicken broth
  • 2 medium onions, chopped
  • 2(15.5 oz) cans kidney beans
  • 2(15.5oz) cans pinto beans
  • 1(15.5oz) can navy beans
  • 2(14.5oz)cans diced tomatoes w/green chilies
  • 2 cups frozen corn
  • 16 oz jar picante sauce (or salsa)
  • 1 (4oz) can diced green chilies
  • 1 packet reduced sodium taco seasoning
  • 1 tsp. minced garlic
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. oregano
  • 1/4 tsp. cayenne pepper
  • fresh cilantro to taste


  1. In large boiler, mix all ingredients except corn, cilantro, and chicken. Bring to a boil.
  2. Add corn, cilantro, and chicken.
  3. Serve with shredded cheddar cheese and hot sauce.

This is another HUGE recipe, but it freezes really well. I always make a big pot just for the two of us and freeze the rest in small containers for my lunch. It also involves lot of cans, so if you have a discount grocery store nearby, it’s good to stock up on the ingredients from there.  The ingredients list is long, but it is really easy to make, and it’s healthy!

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