The past couple of days in Nashville have been a little chilly compared to the hot days we’ve been getting lately. I made this vegetable soup a while ago and I think this weekend would be a great time to make it again before the temperatures climb back into the 80s.
One of the things I love about vegetable soup is that it is so adaptable. I used this basic recipe and added the veggies I wanted. I also love that you can use vegetables that are fresh, frozen, or a combination of both.
- Two tablespoons olive oil
- 1 medium onion, chopped
- 2 teaspoons Italian seasoning
- 3 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes, with juice
- 1 tablespoon tomato paste
- 2 medium russet potatoes, peeled and diced
- 4 carrots, peeled and diced
- 1 cup cut green beans
- 2 cups peas
- 2 cups corn
Heat oil in a large pot over medium heat. Add the onions, Italian seasoning, salt, and pepper. Cook until onions are translucent, about 5 minutes. Stir frequently.
Add broth, tomatoes (with juice), tomato paste, and 3 cups of water. Bring all of this to a boil then reduce the heat to a simmer. Cook, uncovered, for 20 minutes.
Add all of the veggies to the pot. Bring the mixture back to a simmer. Cook until the vegetables are tender, about 30 minutes.
I have a major ice cream addiction. I would eat it with and between every meal if I could. I recently decided to start looking for healthier alternatives to satisfy my ice cream craving. I decided to try this recipe from Jamie Oliver. It is super quick and easy and tastes great.
Here’s the recipe:
1 x 500g (I used a 12oz bag) pack of mixed frozen berries
150g fresh blueberries
3–4 tablespoons runny honey
1 x 500g (12oz) tub of natural yogurt
a few sprigs of fresh mint
Divide the fresh blueberries between the glasses or cornets. Put the honey and yogurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yogurt over the fresh berries and serve.
–I used vanilla greek yogurt and that worked well for me. I left out the mint because I didn’t have any available, but I am sure that would taste great. If you use the link above to go to the recipe on Jamie’s site you can convert the measurements.
If you make this I would love to hear how it turns out!
During the summer my family usually has a large supply of zucchini thanks to my uncle’s garden. This recipe is one of my favorite ways to use the zucchini.
I saw this recipe on Food Network’s website. You can find it here. I will also describe the process after the photos.
This is what the zucchini rounds look like just before going in to the oven.
Slice the zucchini into rounds about 1/4-1/2″ thick. Drizzle with olive oil in a bowl and toss to coat. Combine 1/4 cup of breadcrumbs and 1/4 cup of grated parmesan cheese in a bowl. I used a little bit of shredded cheese too. Coat each zucchini round on both sides in the breadcrumb mixture. Place on a cookie sheet (I used parchment paper) and bake for 25 minutes on 450^.
I used one medium zucchini and got an entire cookie sheet full of crisps.
These are a great summer snack. Enjoy!