Vegetable Soup Yum Yum

Last week I made a big pot of vegetarian vegetable soup. I say vegetarian because it had no meat in it. I don't have a problem with chicken and beef flavored broths, but if you do just use the vegetable broth and it will still be delicious.

I eat soups all year round, even in the summer. As long as I'm cool, soup is good for me. I don't always like cooking it in the summer though. Turning the stove on just makes the house hot and in the desert you really want no part of that. 

I always make good vegetable soup, but this time around it was extra specially delicious... Not sure why.  I rarely follow my own recipe exactly, but I do have a basic recipe that I go by and it is petty good. I am a "put some spice in and taste it" kind of girl so my spice measurements are a guideline. Below is my recipe. It is delish and doesn't take all day to make. It's great to make on the weekend so you can enjoy it all week long.You can use whatever veggies you and your family like, but the ones I use ( roasted corn, baby limas, peas, and greenbeans) are my go to vegetable soup veggies.

DH also noticed that this batch of soup was particularly good. The only thing I did differently was subbed Pinot Noir (Little Black Dress brand, but any will do) instead of red cooking wine since I had run out. I'm not sure if that little switch alone was enough to elevate this soup, but it must have because that was the only difference. 

Enjoy!

Vegetable Soup 

In a soup pot, put a little water. Add the following ingredients:

• 3/4 c diced onion
• 1 1/2 stalks chopped celery
• 2 sliced carrots
• 1 1/2 tsp bottled minced garlic (or 3 cloves, minced)
• 1 bay leaf
• a good sprinkling of Spike Seasoning over all

Water saute till veggies are soft. 

Next add

• 8 c low sodium vegetable broth
• 3 c water
• 1/2 -1 can petite diced tomatoes
• 1 1/2 c low sodium V8 or a 12 oz bottle
• 1/8 c red wine
• 1 Tbsp each oregano and basil
• 1/2 Tbsp Italian seasoning
• A pinch or two of sage
• 2 1/2 tsp beef bouillon
• 1 can kidney beans, drained and rinsed*

 *sometimes I use beans and sometimes I used barely...I like the beans better because as they break down they add a starchy texture and flavor to the soup that makes it taste heartier since it has no meat in it.

Bring it to a boil, then simmer for 20 minutes.

Taste the broth and re season to taste. This is where I add extra oregano usually and sometimes more sage and bouillon if needed. Another spice that I used to put in was thyme, but I didn't use it this time and I didn't miss it. I suggest you use whatever vegetable soup spices you and your family enjoy.

Next add 

• 1 large chopped potato (this also gives good starch breakdown.)
• 2 c of frozen veggies (usually baby limas, peas, Trader Joe's frozen  fire roasted corn, and green beans)

Bring the soup back to a boil, then simmer 15-20 minutes more. Taste broth again and re season if needed. Turn off heat, lid it, and let soup sit in post till it cools slightly before you put it away. This extra "wait time" really helps the flavors to meld. I do my soup like this because I generally make it in the morning, then store it in the fridge, and DH and I warm up bowls of it in the microwave whenever we want it. If I were going to make it later in the day and serve it for dinner, I would still want some "wait time," 30 minutes at least. And don't forget to remove the bay leaf!

I have also used fresh sliced zucchini in the past. If you use zucchini or yellow squash just make sure to add those with about 5 minutes left of cooking or they will get too mushy.

This is a 5 spooner soup. Enjoy!

Alphabet Soup: Z is for Zucchini-Cheese Casserole

I have been trying to make cooked veggies or a veggie casserole every now and then, because as much as I love salads, these casseroles and veggie combos give me a healthy alternative for the times when I'm just not in a salad kind of mood. This week, I made zucchini-cheese casserole, one of my favorites, that I haven't had in some time. It also fits beautifully into the South Beach Diet for those who follow it.  This is not my recipe. I think this originally came from an old cookbook my Grandma, Mawmaw, had from the American Heart Association., but I'm not 100% sure of that. What I am sure of is that this is a satisfying, delicious veggie dish, and if you can use farm fresh zucchini, onion, and tomatoes, it will be even more flavorful.

Zucchini-Cheese Casserole, a great way to use farm fresh produce available
in abundance in the summertime. Photo from the kitchen of Shannon Recktenwald

Zucchini-Cheese Casserole

3 md.zucchini squash

1/2 c. chopped onion

fresh tomatoes-the amt you need will be different based on what kind of tomatoes you use and how big they are ( i.e you need to use less regular tomatoes and more romas b/c romas are smaller I like to use organic romas)

2 Tbsp. olive oil

1#  LF cottage cheese

1 tsp. basil

1/2 tsp. oregano

1/3 c. LF parmesan cheese

Slice zucchini thin.  Sautee zucchini and onion in olive oil till zucchini is softened and onion is opaque.  While you are doing this, whip cottage cheese and seasonings in a blender or food processor.  Spray a casserole dish with Pam and layer zucchini-onion mixture, then cottage cheese mixture, then thinly sliced tomatoes. Repeat 1 more time ending with the tomatoes. Top with parmesan cheese and bake at 350 for 25-30 minutes. It will be bubbly and top should be browned.

Makes 6 side servings or 3 main dish servings

Cook's notes:   LF means low fat.  If you use FF (fat free) cottage cheese instead of LF, use a slotted spoon to remove servings as it creates a lot of water/ juice along with the veggies at the bottom of the casserole.   Regular cottage cheese, which my mom uses didn't create that liquid at the bottom. Another way to keep the liquid sown is to drain the zucchini-onion mixture before layering it.

Also, I like cheese so I usually sprinkle some LF mozzarella cheese on top of my casserole as well.

As is, it is a delicious recipe that tastes very Lasagna-esque.  I eat this lot for lunch b/c it keeps for several days in the fridge and is a great way for me to get my veggies in.