Souper Easy ~ Souper Good

I am a big fan of soups – especially in the fall and winter.

I love how they make my house smell when I’m cooking them – homey and warm and welcoming.

I love how they feel when they’re in my tummy – warm and filling.

I love how they feed my family healthy things that taste great and fill them up inside.

I love that I can usually get multiple meals out of one preparation… especially if you pair it with some good bread or a salad.

I made this soup the other day with some leftover vegetables. That’s another thing I love about soups- that I can clean out the crisper and makes something good at the same time.image

This soup is one of those “clean out the ‘fridge” recipes. So, use your own veggies that you have on hand – don’t think you have to match my recipe exactly.

I let this cook overnight in my crock pot on low and then SuperMan and I have been eating on it for lunch all week.

Clean out the Crisper Soup

2-3 celery stalks, chopped
onion, chopped
~2 tbsp minced garlic (to taste)
1 can diced tomatoes
1 box beef broth
1 beef bullion cube
~1 cup corn kernels
~1 cup butter beans
~1 cup spinach leaves (chopped or julienned)
~1 cup carrots, chopped
1 bell pepper, diced
~1 cup frozen hash brown potatoes
Salt & pepper to taste

  1. Sauté the peppers, onion, celery and garlic in some olive oil until transparent.
  2. In crock pot, combine remaining ingredients, adding sautéed vegetables when they’re done.
  3. Set crock pot on low and cook 6-8 hours.

I also added some leftover roast beef and gravy that was taking up space in my refrigerator.

You can also make this more hearty by adding a cup of barley about an hour before serving, but you may need to add more broth if you do that as the barley will soak up some of the broth as it rehydrates.

I buy Publix’s frozen diced hash brown potatoes. They are great for soups and stews and no potato chopping!

Use whatever veggies you have on hand. I have used squash, zucchini, green beans, peas, etc.  before as well.

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Menu Plan Monday ~ 20 September

mealplanmonday_v2Planning out this week’s menu wasn’t too difficult. 

I knew I wanted something special on Tuesday (it’s my birthday) and then I had a list of recipes I’d flagged from other menus I’ve seen – so it was just a matter of pulling it all together into a single list.

Big Girl is home sick today so I think I’m going to change my original plan and make some soup for tonight’s dinner.  Here’s what’s on the agenda for the week:

  • Pasta Fagioli (this is major comfort food for me – my grandma used to make this)
  • Grilled steaks, boiled & buttered potatoes, steamed broccoli (This is my birthday dinner)
  • Stir Fry Chicken (a friend made this for us for dinner Sunday night – it was yummy)  I’ll make this with whole wheat pasta and maybe add some more stir-fry veggies.
    She also made this for dessert – it was sooo good. I will be making it here at home as soon as I get the ingredients. I think I can make a sugar-free version that would be just as good. If you like Reese's peanut butter cups, you need to try this. It tastes like a cold, pudding version of a peanut butter cup.
  • Meatball Subs (I’ll make a variation of this recipe and let the girls help me make the meatballs. I think they will like that.) Cheesy Volcano Meatballs

Friday, we will be eating out and the weekend will be filled with SuperMan’s high school reunion activities.

What are you eating this week?  Join us over at orgjunkie.com and link up your Menu Plan Monday.

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