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Soup: Chicken and Vegetable

23 Jan

Sorry for a lack of pictures! I Made this easy soup on a worknight…it turned out to be a great hot, filling soup that worked really well for lunch or dinner! Feel free to improvise 🙂


~3 cups water
~2 raw chicken breasts, cut into smaller pieces
1 can garbanzo beans
1 head of broccoli, cut into smaller pieces
1 or two celery stalks, diced
1/2 yellow onion, chopped
1/4 of a can of carrots (I had this as leftovers from a different meal…fresh carrots would be better)
rosemary, basil, salt, pepper, garlic

1. Boil chicken in water (an amount that will cover the chicken) with some salt and rosemary until chicken is no longer pink and has become tender (until you are able to use a fork to break the chicken apart).
2. Add the celery and cook until celery structure is broken down a little.
3. Add broccoli and cook until broccoli has turned green and less rigid.
4. Add onion garbanzo beans, carrots (unless yours are raw), pepper, and basil.
5. Once onions are cooked (more transparent), and before the other vegetables are overcooked, the soup is done!


Soup: Andouille Sausage Cajun Chili

18 Jan

This is the best chili I’ve ever made! Simply spicy and satisfying. Chili is always a great option if you need a quick meal, and this recipe makes enough to last for days! If you want less spice, add less jalapeno or less seasoning…and you can always downsize the recipe 🙂






1 can tomato paste
2 cans tomato sauce

1 can diced tomatoes
2 cans kidney beans
1 can garbanzo beans
1 package of andouille sausage, diced (I used Hempler’s and it was sooo tasty!)
3 bell peppers (red, yellow, green), diced
1 medium sweet onion, diced
1 jalapeno, minced
1 ts minced garlic
1 TB (or more) creole seasoning (Zatarain’s is delicious)


  1. Cut and prepare all ingredients.
  2. On medium-high heat, stir the sausage, garlic, and jalapeno until slightly browned.
  3. Lower heat to just medium and stir in bell peppers. Cook for a few minutes, until the peppers are more tender.
  4. Add onion and creole seasoning and stir thoroughly.
  5. Add all canned tomatoes and beans and bring to a boil, then lower heat, cover, and simmer.
  6. Eat whenever desired! The longer it simmers, the better. 🙂
  7. Enjoy!

Soup: Kale, Sausage, and Vegetable

30 Dec

Last night I had the urge to try to make kale into an interesting dinner. My small group later made a kale and sausage soup a few times but I couldn’t remember the recipe so I made it up 🙂 Some family and I had it for lunch today and they all loved it almost more than I love it!

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Olive Oil

1 small sweet potato, diced

1 package Hormel Naturals Smoked Turkey Sausage, sliced

1 sweet onion, diced

1 green bell pepper, diced

2 cups chopped mushrooms

1 can Great Northern Beans

1 can vegetable broth

3-4 cups water

3-4 leaves of kale (strip kale off its stem and teat into bite-sized pieces)



  1. Bring a pan with ~1 TB olive oil to medium heat
  2. Cook sweet potatoes all the way through
  3. Add sausage, onion, bell pepper and cook through.
  4. Add mushrooms, beans, vegetable broth, and water. (Enough water to make it as soup-y you would prefer.)
  5. Bring soup to a boil and then turn down to low and cover.
  6. About 10 minutes before serving, add the kale.
  7. Add spices to taste. I used salt, pepper, paprika, garlic, cayenne pepper, cumin, garam masala, and some Worcestershire sauce…it was pretty tasty. 🙂 You can change the spices to change the flavors of the soup, though.
  8. Simmer as long as you’d like!


Soup: Cabbage & Sweet Potato Vegetable Bean Soup

8 Dec

Some days are just perfect for soup…especially when you want to make something that will satisfy two days of work lunches. I threw this one together because I had leftover cabbage from the salad I made recently, but it actually turned out a lot better than I thought! My boyfriend complimented me two separate times and others were fascinated by the mystery of its appearance.

It’s tasty, easy, and extremely filling 🙂









1. Boil as much cabbage as you want (I used about 3 cups chopped) in vegetable stock until the cabbage has reduced to whatever standard you desire.
2. Add about 1 teaspoon each of cumin, ground coriander seed, and basil along with salt and pepper to taste.
3. Add (one can each) great northern beans, kidney beans, and sweet potatoes (drained). [You can add any additional veggies that you desire.]
4. Simmer for about 10-20 minutes to let everything mesh together.

Simple as that! Yummmm