Thursday, March 1, 2012


We have all been sick lately. It started with my oldest girl, then me and my youngest daughter. I was flat on my back in bed for three days. Then we had house guests for the long weekend, and I guess I over did. My youngest and I both had relapses. 2nd round of antibiotics, more missed school. She is finally getting better. I am recovering more slowly. Moms don't have time to get sick! The best part is seeing her more herself.

Here is a soup I made - the first healthy thing I have eaten in a while (too many margaritas and chips when our friends were here!) I had some stale bread to use up and this is my favorite way.


olive oil (the original recipe called for a half cup!)
1/2 large onion, chopped
4 cloves garlic, chopped
12 baby carrots, quartered (or two large carrots, chopped)
2 celery stalks, chopped
1 15 oz. can fire roasted diced tomatoes
1 15 oz. can navy beans, rinsed and drained
1 large russet potato, cut in small cubes
6 cups water
1 t. dried basil
1/4 t. sage
1/2 t. red pepper flakes
1 bunch kale, chopped
1 1/2 T. Better Than Bouillon No-Beef Broth
6 thick slices stale Italian bread

Saute onions in oil until soft and brown. Add garlic, carrots, and celery and saute few minutes. Add everything else except bread. Bring to a boil, reduce heat, cover, and simmer 1 1/2 hours. Add bread, smashing with a spoon as it softens. Simmer, covered, another 1/2 hour.

You may need to add some salt, although I added a half teaspoon and it was too salty! You would think the veggies would be overcooked with that long cooking time, but somehow they are not. Really delicious.


Millie said...

it looks great to have on a cold winter day. YUMMY!

blessedmama said...

That soup looks like it hit the spot! Glad you're feeling better.ngedins