I really do enjoy having a vegetarian night once a week. It is yummy! Although I do seem to be in a soup and muffin rut, mostly because I am longing for fall, and hoping to help it along with the yummy fall food. Fall food, so yummy, comfort food at it’s finest. Although summer is still here, it is definitely on its way out, I may just hold onto this little soup/muffin rut I’ve got going a little longer. It’s just to delicious to pass up.
What is your favorite soup/muffin combo?
Recipe from Campbell’s 3 Books in 1
- 1 Tbsp olive oil
- 2 large carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 large onion chopped
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1 can red kidney beans
- 1 can diced tomatoes (14 1/2 ounces)
- 1/4 cup pearl barley
- 2 cups firmly packed spinach leaves
- black pepper
1. Heat olive oil in large soup pot, cook carrots, celery, onion and garlic until tender.
2. Add broth, beans, tomatoes, and barley, bring to a boil, reduce heat to low. Cook , covered, for 30 minutes, or until barley is cooked.
3. Add spinach, cook until just wilted, add pepper.
4. Eat and enjoy!
My son informed us last night that this is his third favorite food ever! Kids are so funny, they are always cracking me up. This especially made me laugh because it reminds me of me. I love asking people there favorite things. So this begs the question, what is your favorite food?
Sloppy Joe Recipe from Allrecipes
- 2 pounds lean ground beef
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1 (10.75 ounce) can condensed tomato soup
- 1/4 cup ketchup
- 1 tablespoon white vinegar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 8 hamburger buns
1. Brown ground beef in large skillet until cooked through. Add onion and celery. Continue to cook over medium-heat for 5 minutes, covered.
2. Add remaining ingredients, (except bun , obviously), and stir until mixed , continue to cook for about 10 minutes to blend flavors. Serve on buns.
3. Eat and enjoy!
Oh and P.S, just in case you are wondering my sons first and second favorites are cheeseburgers and ribs
We had a very mild winter here in Calgary. This meant less soups than I usually make. I tend to make a nice big batch of homemade soup about once a week in normal winters, this year soups kind of got forgotten about. I finally got around to making one, and it was super delicious! I really liked this recipe it was quite flavorful and super easy too!
Recipe found at Allrecipes
- 3 tablespoons margarine
- 1 onion, finely diced
- 3 potatoes, peeled and diced
- 3/4 cup chopped celery
- 2 cups sliced carrots
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 3 cups chicken broth
- 3 cups milk
- 1/2 teaspoon dried parsley (I used 2 Tbsp fresh parsley)
- 1/4 cup cold water
- 1/4 cup cornstarch
1. Melt margarine in large soup pot, saute onions until tender about 3 minutes. Add carrots and celery and saute 10 more minutes until carrots are tender.
2. Add chicken broth, potatoes and salt and pepper. Bring to a boil. reduce to simmer. Cook for about 15 minutes until potatoes are cooked. Stir in milk and parsley.
3. In small bowl mix together the cold water and cornstarch slowly blend into soup. Gently simmer until soup has thickened.
4. Eat and enjoy!