Minestrone Soup | Recipe

Image copyright Lindsay Ann Loft.

Last night I was looking for a good vegetable soup to fill me up but not have a ton of calories. I decided on a vegetable minestrone soup. I have to say that I am very happy with my final result.

  • 1 Red onion, chopped
  • 3 Cloves garlic, minced
  • 1 Small zucchini, quartered and sliced
  • 2 Cups carrots, sliced
  • 2 Cups celery, sliced
  • 1 Can crushed tomatoes
  • 6 Cups vegetable broth
  • 1 Teaspoon oregano
  • 1 Teaspoon Italian seasoning
  • 1/4 Teaspoon pepper
  • 3 or 4 Shakes of red pepper flakes
  • 1 Can garbanzo beans, drained and rinsed
  • 1 Cup small pasta
  • 1 Cup baby spinach


  1. Saute onion and garlic in a bit of olive oil, until fragrant.
  2. Add vegetable broth, tomatoes, vegetables, and spices.
  3. Bring to a boil and add beans.
  4. Simmer for 30 minutes.
  5. Add pasta and cook for 8 to 10 more minutes.
  6. Stir in spinach and while the soup cools the spinach will wilt.

Enjoy! I loved the addition of the red pepper flakes. I think it made a big difference in my recipe. What do you add to your soups? This soup so versatile that you can truly empty your refrigerator into a pot. You will have plenty of soup to enjoy for the week!


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Carrot and Red Pepper Soup | Recipe

Image copyright Alan Cleaver.

My husband and I love this soup! It is absolutely delicious, it takes a little extra time to roast the red peppers but it’s worth it.

Carrot and Red Pepper Soup

Makes 4 servings

  • 1 Onion, chopped
  • 6 Carrots, thinly sliced
  • 2 Cups vegetable stock
  • 2 Red bell peppers
  • 2 Cups soymilk
  • 2 Teaspoons lemon juice
  • 2 Teaspoons balsamic vinegar
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast bell peppers by placing them directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.

Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.

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5 Tips to Feel Better with a Cold

Image copyright boo_licious.

Being sick is never fun and while it takes time for the virus to run it’s course I have a few ideas to make the time pass a little more quickly.

  1. Soup & Tea with Honey – Hot soup will help to relieve nasal congestion. This fall I shared a soup to make you feel better recipe you can find it here. Tea is my go to sick remedy. As with the hot soup, the hot liquid soothes a sore throat and the honey adds flavor and helps soothe too. Read about my favorite teas here.
  2. Liquids – Flush out your body with lots of liquids, water or vitamin C rich orange juice. Iced tea is another option.
  3. Echinacea & Vitamins – I try to take vitamins on a fairly regular basis but I am more diligent when I am not feeling well. Echinacea is an herbal supplement made from a flower, I take it as soon as I feel a cold coming on. Read more here.
  4. Gargle with Salt Water – Take 1/4 teaspoon and stir it into a glass of warm water and gargle for 60 seconds. This does wonders for a sore throat by drawing out liquid in the tissue and can help prevent colds. Read more in this article.
  5. Rest – In my opinion, this is the biggest thing you can do for yourself. Get cozy on a couch with a blanket and a cup of tea. Allow your body time to fight what’s attacking it, don’t use up your strength with necessary tasks.

If you’re reading this and you aren’t feeling well, I hope you feel better soon! What are your favorite go to cold remedies to get through sickness quickly?

Note: I am not a medical professional, I’m sharing this information to be helpful. As always, check with a medical professional for all medical advice. Thanks!

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Vegetable Soup

Image copyright marnalbano.

Kathy is sharing a guest post about vegetable soup that you will love. Use any kind of broth including my homemade stock.

Although most days I can eat my meals and be satisfied with having enough to eat but there are always a few days here and there where I just want to eat something more.  I need it to be healthy but I just feel hungry.  This is a great recipe for a vegetable soup that you can eat as much as you want.  It is filling and if you want more, go for it!

You can adjust this recipe however you want.  Just put in more of the vegetables that you enjoy.

Vegetable Soup

  • 2/3 Cup sliced carrots
  • 1/2 Cup diced onions
  • 2 Garlic cloves, minced
  • 3 Cups fat free broth
  • 1 1/2 Cups diced green cabbage
  • 1/2 Cup green beans
  • 1 Tablespoon tomato paste
  • 1/2 Teaspoon dried basil
  • 1/4 Teaspoon dried oregano
  • 1/4 Teaspoon salt
  • 1/2 Cup diced zucchini

In a large saucepan, saute carrots, onions and garlic over low heat until softened.  (Use a cooking spray to avoid the use of oil)

Add the broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat and simmer, covered for about 15 minutes.

Stir in the zucchini and heat another 3-4 minutes.

This recipe makes approximately 4 servings.


Kathy has been posting with us every Wednesday and sharing her story and ideas for weight loss and a healthy life. Miss any of the previous posts?

Find them here

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How to Make Vegetable Stock

Image copyright John-Morgan.

Buying vegetable stock in stores can be quite pricey. The good news is that stock is so easy to to make at home! Use this method to make soups, season rice, crock pot meals or add to any dish that might need extra flavor. It’s incredibly flexible so add whatever left over scraps you have on hand. Keep in mind it will effect what you’re making for example bell pepper scraps.

  1. Save onion, garlic, carrot, and celery scraps from your weekly meals. Place each of these in a large freezer bag and store in the freezer.
  2. When the bag is full, place all frozen vegetable scraps in a large stock pot and fill with water.
  3. Add a palmful of parsley, a teaspoon of black pepper, a bit of sea salt (optional) and any other spices you prefer. I also like to chop up an onion and toss it in for extra flavor – but that is optional.
  4. Bring to a boil.
  5. Simmer for 1 hour.
  6. Allow stock to cool and strain into a large bowl. Do this in the sink to avoid a mess!
  7. Transfer stock to containers for storage. I use large containers and put them in the freezer so that I can take them out to make soups and stews. Keep in mind that with glass containers your stock will expand, allow for this expansion and freeze prior to screwing on the lid.
  8. Start the process all over again.

A few things, this stock will not be as salty as you’re used to with commercially produced broth and stocks. If this causes a problem, add a bit of sea salt while cooking or use without and season your dish accordingly.  Another idea is to freeze stock in ice cube trays and store them in plastic freezer bags for whenever you need a burst of flavor. Alternatively, you can toss all ingredients into a slow cooker and cook all day.

You will not only save money on stock and broth you will re-purpose the scraps and get more use out of what you normally would have tossed away!

Do you make your own stock?

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