lunches this week – veggie-packed vegetable soup


Have I mentioned how much I love vegetables? I mean,  I really love vegetables.  Not only are they good for you,  they taste good.  I love the texture of broccoli and cauliflower.  The crunchiness of carrots, the tanginess of the tomatoes.  My mouth is watering just thinking about lunch tomorrow. wpid-20151004_155814-1.jpg

This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad,  which, hands down, is my favorite salad EVER.  I’ve adapted this vegetable soup slightly, basically packed in more vegetables!


Slightly adapted from


  • 1 onion, diced
  • 3 carrots, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 zucchini, chopped
  • 2 cups broccoli, coursely chopped into bite size pieces
  • 2 cups cauliflower, coarsely chopped into bite size pieces
  • 1 1/2 cups mushrooms,  sliced thick
  • 1 1/2 cups cut green beans (frozen)
  • 1 1/2 cups peas  (frozen)
  • 1 1/2 cups corn (frozen)
  • Large handful baby spinach
  • 15 oz can diced tomatoes
  • 8 cups vegetable broth
  • Kosher salt,  to taste


  1.  In large stockpot over medium heat, saute onion for 5-7 minutes.  Add garlic and cook for 30 seconds.
  2. Add broth, tomatoes with juice,  and all the vegetables (except spinach).
  3. Increase heat and bring to a boil.
  4. Reduce heat,  cover and simmer for 20-30 minutes or until veggies are at desired tenderness.
  5. Stir in spinach and salt to taste.

crockpot chicken tortilla soup


So, have I mentioned how much I love my crockpot? Let’s just say I can’t think of a more perfect cooking device.  A little prep in the morning,  and dinner is ready after a very long day! wpid-20150930_174951-1.jpg

This soup melds all the classical tastes of a chicken tortilla, and puts it into the warm embrace of a soup.

I hope you enjoy!

Slightly adapted from


  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 jalepeno, seeds and ribs removed, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes
  • 16 oz jar of your favorite salsa
  • 6 oz can tomato paste
  • 1 lb chicken breasts,  cubed
  • 1 Tbsp  (or less for lowered heat) chili powder
  • 1 Tbsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 28 oz can hominy, drained


  1. Place all the ingredients,  except the hominy, in the basin of a crockpot. Stir well.  Cover and cook for 6 to 8 hours on low.
  2. Add hominy to the soup add let sit for 10 minutes in the crockpot, before serving.
  • Top with avocado ,  monterrey jack cheese, fresh cilantro, and sour cream,  if desired

lunches this week – smokey black bean soup

I love soup.  I love a soup that is filling. That’s why this black bean soup is so wonderful. And so simple to make.  Perfect for the cool Fall weather that is descending upon us,  far too quickly.  This soup is like a warm sweater on a cold day. wpid-20150823_111313-1.jpg



  • 4-15 oz cans black beans, drained and rinsed
  • 3 cups of vegetable broth
  • 2 Chipotle peppers in Adobo sauce
  • 1 large onion,  chopped
  • 1 Tbsp cumin
  • 1 tsp paprika
  • 1/2 Tbsp olive oil


  1. Over medium-high heat,  saute onion and cumin until translucent,  8 to 10 minutes.
  2. In a large pot,  bring vegetable broth and black beans to a boil. Lower heat, simmer for 10 minutes.
  3. Once beans are finished simmering, carefully ladle half the liquid and half the beans into a blender.  Add onions, chipotle peppers and paprika to blender. Pulse until pureed.
  4. Add puree back to pot and mix. Season with salt and pepper.
  5. Garnish with sliced avocado,  Greek yogurt, shredded cheese, etc.