There is snow in the forecast…..a great time to make soup!

We are expected to get a snow storm over the weekend and that means SOUP!

I hope to have both pressure cookers going most of the weekend making Chicken Bone Broth and a vegan version with just herbs and veggies.

Besides shoveling I will enjoy some of my January 2019 Wish List there will be lots of hot chocolate, fires in the fireplace, and a walk in the snow.

I am simplifying my holiday decorations and plan to spend some of this long weekend going through some of the Christmas and Valentines decorations. Today I am dropping off a load of things I have already sorted and decided to donate. Then off to a grocery store or two to pick up the ingredients for the multiple batches of soup.

Enjoy the snow!

Happy National Bean Day!

Our leftovers from last night are helping with celebrating National Bean Day.

Yesterday I made Chili in the crockpot and Quinoa Black Bean Soup (aka My No-Nightshade Chili) for dinner. Along with some corn bread.

I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.

Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!

Turkey Carcass Soup, Gluten-Free, Dairy-Free Thanksgiving Leftovers (aka Turkey-bone broth)

Cooking for Thanksgiving is a marathon.  It takes preparation, practice and doesn’t end when the guests leave.

After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..

2018 Thanksgiving Menu
2018 Thanksgiving Menu

and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.

Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.

Turkey-bone broth ingredients
Turkey-bone broth ingredients

I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.

I currently have two pressure cookers going with broth and will run three batches of water through each.  That’s plenty of Turkey broth to get us through a few weeks, hopefully.

I will also be making Turkey Dill Salad.  Have I mentioned how much dill it uses?  A whole cup! I love dill and pomegranates.  Who wouldn’t love this leftover salad.

What will you be doing with your leftovers this Thanksgiving?



Tomato Soup

Tomato Soup and grilled cheese was one of my favorite lunches (and sometimes dinner) as a child.  And something I still like to make for my family even though I can’t partake anymore.

Tomatoes are readily available year round and are easy to grow in a garden or pot on your patio.  I alway grow tomatoes in my garden even now that I can’t eat them.  A garden doesn’t feel complete without at least a few tomato plants.

I have been making Tomato Soup by roasting the vegetables for a few years now and it is alway good.  I’ve used every type of tomato and many combinations of herbs. Roasting everything together in the oven gives the vegetables a nice depth of flavor.

Enjoy this soup with some toast, grilled cheese or the current favorite in my house hold quesadillas.

Tomato Soup

  • Servings: approx. 4
  • Difficulty: easy
  • Print

Tomato Soup


  • 3 cups of tomatoes (any type-if large cut into wedges)
  • Onion cut into wedges
  • 4 cloves garlic
  • Olive Oil
  • 1 teaspoon Italian seasoning
  • Salt
  • 2 cups Chicken Bone Broth


  1. Preheat oven to 400 degrees
  2. Spray roasting pan with oil to prevent the vegetables from sticking
  3. Place tomatoes, onions, garlic in roasting pan
  4. Drizzle olive oil over the vegetables and sprinkle with Italian seasoning and salt (to taste)
  5. Roast in the oven for 30 minutes or until tomatoes have started to brown
  6. Transfer vegetables to a sauce pan and add the 2 cups of chicken broth
  7. Heat until boiling o medium heat
  8. Once boiling remove from heat and blend with an immersion blender to desired consistency


Tomato Soup – by Cygnet Organizing LLC