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.
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!
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.
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
If you have read my blog you know I make bone broth almost weekly. As a gift to myself I bought an 8 quart pressure cooker. Today I will do a test run with some rice for lunch. I can’t wait to make my first batch of bone broth tomorrow.
One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.
Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.
This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.