Tomato Parmesan Soup
this tomato parmesan soup from the local farmer’s market and I just can’t get enough of it. The fresh ingredients include jersey tomatoes, garden vegetables, parmesan cheese, salt and pepper. There are no preservatives and it is sealed to last on the pantry shelf (if you are lucky enough to have one of those) for up to a year. But it never seems to last more than a day in my home. It also comes in an awesome ball jar that can be repurposed once finished with the soup.
Bob's Red Mill Vegi Soup Mix
it’s not that I’m discovering anything new here, but Bob’s Red Mill Vegi Soup Mix is hands down my new fav. It’s all natural, healthy and is chock full of green and yellow split peas, barley, lentils and little bits of pasta. It does take about an hour to cook, but all you have to do is mix with water (also add any spices you may prefer) and voila you’ve got a really hearty meal. For those soup lovers out there, it’s a must try.
Photos: Bob’s Red Mill
No recipe needed..
Cashew Carrot Ginger Soup
just heat and serve. Yes, it comes from a carton, but this soup has all natural and organic ingredients and it’s an easy go to in a pinch. I have to say, the Cashew Carrot Ginger Soup really did taste like it was homemade. Even my finicky 1 1/2-year-old liked the smooth and creamy texture. And for all of you soup lovers (you know I’m down), there are a bunch of recipes under the kitchen talk section of the Pacific foods site. Good stuff.
Photo: Pacific Foods
Roasted Tomato Soup
recipe from Honey & Jam. I just can’t get enough of this food blog. I’ve recently been trying to cook a bit more, and I’m so inspired by baker and photographer Hannah Queen. I have mentioned plenty of times in the past that cooking is not my forte, however I have slowly but surely been gaining confidence in the kitchen. It basically comes down to one little girl and wanting to provide her healthy food. It doesn’t ALWAYS happen, but I try. Anyway, soup is my favorite thing to eat for any season, but this Roasted Tomato Soup makes a perfect fall meal with this sandwich. Leni is also very particular about texture, so the smooth consistency and rich flavor would be good for her too. I think I might be up for the challenge of making this recipe – so if you’re with me, head on over to Honey & Jam.
Photo: Honey & Jam
Escarole and White Bean Soup
you’ve heard it here before that I could practically live off of soup. So when this recipe for escarole and white bean soup arrived in my email, (thanks Kait & John) I was so thrilled. Thrilled because 1.) i love soup 2.) my grandmother always used to make me escarole soup as a kid 3.) it would even be hard for ME to mess this one up. This healthy dish would make the tastiest lunch and even better accompanied by some bread. Maybe I’ll try it after our apple picking adventure this weekend! Here’s what you need to get going:
2 tablespoons of olive oil
2 garlic cloves, chopped
1 pound of escarole, rinsed and chopped
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) grated parmesan
freshly grounds black pepper
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Photo: John Vasquez