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Pesto, Tomato and Rice Soup

26 May

I made this in my crock pot and it turned out great. ¬†I also used my immersion blender and fell in love with it all over again ūüôā ¬†Enjoy!


1 cup chopped onions (2 medium)

1 cup shredded carrots (2 medium)

3 stalks celery with leaves, chopped ( 1 1/2 cups)

1 14 1/2 ounce can Italian-style stewed tomatoes

1 6-ounce can tomato paste

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp. pepper

3 cups water

1 14 ounce can chicken or vegetable broth

2 cups cooked rice or quinoa

1/2 cup pesto

parmesan cheese (for top)


In your crockpot combine all the ingredients except for rice, pesto and cheese. ¬†Cover and cook on low for 8 to 10 hours (or high for 4-5). ¬†Turn off cooker and use your immersion blender to blend it all together (if you want this creamier, you could add some milk or cream after it’s blended). Stir in the rice/quinoa and pesto and ladel into soup bowls. ¬†Sprinkle with parmesan cheese if desired. ¬†This is really yummy and a pretty healthy dinner for you too. ¬†I’ll be making it again come fall/winter!


Cheesy Broccoli & Potato Soup

26 May

My immersion blender is one of my best friends…along with my food processor (LOVE IT), Kitchen Aid, etc… ¬†I love the immersion blender, especially for making soups. ¬†You can make some really creamy soups without even adding cream! ¬†It’s fabulous. ¬†This is one of those soups. ¬†It’s really just veggies and a bit of cheese. ¬†I’m sure that kids would eat this up and I will definitely be making it again!


2 tsp. olive oil

1/2 onion chopped

1 medium potato, peeled and diced into pieces

3 cups broccoli, chopped

3 cups low-salt vegetable or chicken stock (I used chicken bouilon cubes with water)

1 cup Monterey Jack cheese, shredded


Heat oil and saute the onion for 5 to 7 minutes in a large stockpot.  Add the potatoes, broccoli and stock and bring to a boil.  Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender.  Remove from the stove and use your immersion blender (or pour into a blender) to puree the soup.  Add the cheese during this process reserving a little for the top.  Ladle into bowls, add a little cheese on top and enjoy!

Serves about 4.

French Onion Soup

21 Oct

I made this the other night and it was SO good! Jeremy and I both thouroughly enjoyed it, though it did take a good part of the day to get my onions perfectly sauteed (which is almost the best part of the soup). Definitely worth it if you have a day at home (you don’t need to be constantly in the kitchen, just stirring every once in awhile).

1 stick butter
4-5 large yellow onions, sliced
4 cups chicken broth
4 cups beef broth
2 cloves minced garlic
A dash of Worcestershire Sauce
Thick slices of french bread
Your favorite nutty-type of cheese (we used Jarlsburg)

Get out your stock pot and throw in the stick of butter (slicing it up helps it to melt quickly). Keep the temperature medium to medium low. Slice up your onions and put them in the stock pot. They should fill your pot at least half way. Stir them to combine them with the butter. I kept mine on medium-low heat for about 3 hours just until they turned perfectly golden. After you’ve reduced your onions to deliciousness, add in the chicken broth, beef broth, garlic and Worcestershire and turn it to low heat. Bring it to a simmer. Slice your french bread, spread it with butter and cheese and broil for a few minutes (until nice and golden brown). Once the soup is simmering, put a few pieces of bread in a bowl and ladle soup over it. Enjoy! This was SO yummy and we both loved eating it multiple times this past week! Yummy!

I adapted this recipe from Pioneer Woman–so check hers out too if you want a bit different take on french onion soup.

Broccoli Soup

13 Oct

This is a really yummy soup that I like to make every so often during the winter. It’s one of the ways that I can get my hubby to eat broccoli and like it! I love this creamy soup too!

Fresh or frozen broccoli (I fill up my big cooking pot a little over halfway)
1 or 2 packagse golden onion soup mix (depends on your taste)
White sauce (butter, flour, milk)

Cook the broccoli in your big soup pot with water. Drain the water and mash the broccoli down. Add the golden onion soup mix and 2 cups of water. While you’re doing this, make the white sauce. Use about 6 T butter and 1/3-1/2 cup flour. It should make a¬†roux. Then add your milk to the sauce (about 4 cups). Stir the mixture over medium heat until it thickens up and then add it to the soup. Sometimes I use a bit of half and half instead of just milk to make it a bit creamier. Combine all the ingredients in your soup pot and serve. Yum, yum!

When I just recently made this, I also added potato to the soup and I really liked it. It made it a bit heartier and had good flavor. I just cut up the potatoes into bite-sized pieces, boiled them and then added them to the soup when they were soft enough. Yummy!


27 May

This is Tania’s grandmother’s recipe for Borsch. It is really delicious. It is also great as leftovers!

  • Chunk of your choice of meat (pork, beef, rabbit, chicken, Tonia used pork)
  • 1 large beet
  • 2 carrots
  • 4-5 potatoes
  • 1/3 head of cabbage
  • ¬Ĺ onion
  • 1 clove garlic
  • 1 Tbs ketchup or 2 small very ripe tomatoes (over ripe)
  • Some dill, paprika, or whatever spices you want to add
  • 1 bay leaf


  1. Boil the chunk of meat in a large pot full of water for apx. half an hour (if the meat is on the bone that is great).
  2. Peel the beet and put it into the broth and boil for another 30-60 mins, continue adding water so the pot is full when you begin to add the other vegetables.
  3. As you add the vegetables keep the heat at a low simmer.
  4. Take the beet out to cool but leave the meat in the whole time.
  5. Add the shredded carrots and bring to a boil. (Make sure it boil’s before moving on to the next step!)
  6. Dice the potatoes and add them to the broth, bring to a boil.
  7. Slice and crush the cabbage into small shreds, sprinkle with salt and knead to release juices and soften
  8. Add to the pot and once again bring to a boil.
  9. Make a paste with the onion (chopped very fine), salt and pepper to taste, garlic, dill, paprika, etc.
  10. Add the onion paste to the boiling pot.
  11. Add the ketchup or tomatoes, bay leaf, and salt and pepper to taste.
  12. Grate the beet and add it back in just before you are done, (the later you add it the more red your borsch will be.)
  13. Bring all of the ingredients to a boil one last time then switch it off and eat it!