Navy Bean Soup

Foods like this helped raise generations before us. That is why I am especially excited to bring this old recipe back to our menu.

2 cups navy beans

2 bay leaves

2 lb. smoked ribs or smoked shanks

1/2 olive oil

1 med. onion

3 sticks celery

7 cloves fresh garlic

1/2 teaspoon Hungarian paprika

Black pepper to taste

Here are step-by-step instructionsEnjoy!

Cooking and Kids 742




Roasted Eggplant & Meatball Soup

If you like eggplant as much as I do, you will definitely love this soup! To make this dish you can pre-bake the eggplant, or if you start with raw eggplant, allow extra cooking time. Invite your kids to help you measure the ingredients!

1/3 cup olive oil

1 med. onion, chopped

1/2 cup carrots, cut into bite-size pieces

1 med. roasted eggplant

4 cloves fresh garlic, chopped

Sea salt & black pepper (to taste)

1/2 tsp. dry oregano

1/2 tsp. dry basil

1/2 cup steal cut oats

5 cups beef broth

2 cups broccoli, cut into bite-size pieces

20 small meatballs (Choose your favorite!)

In a large pot, fry the chopped onion, carrots and roasted eggplant in olive oil. (If your eggplant is raw, add it to the onions and allow extra time to cook until golden brown.) Now add chopped fresh garlic, sea black pepper, oregano, and basil.

After cooking herbs for 2-3 minutes, add oats and 2 cups beef broth. Cook for 10 minutes before adding the additional 3 cups beef broth. Cook for 15 more minutes on med-low. Add broccoli and meatballs. Continue to cook soup on med- low for another 5 minutes.

Rich and creamy, this soup is great for cool fall and winter days. Enjoy!


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Easy Egg-Drop Soup

Few things are easier and tastier than this simple egg-drop soup!
I created this recipe with busy families in mind
 8 c. water
 1 med. chopped onion
 3/4 c. chopped carrots
2 celery sticks. chopped
4 chicken breasts
1/2 c.  rice
 2 cubes all natural chicken bouillon
2 eggs 
Pinch of black pepper
1 Tbsp. fresh parsley. chopped
Directions: Combine water, onion, carrots, celery and chicken, and cook for about 15 minutes on med. heat (or until chicken is cooked and vegetables are soft). Take chicken out to cool while adding rice and chicken bouillon to the broth. Cook rice until it becomes soft. In a separate dish, whisk 2 eggs and slowly add them to the soup using a fork (or whisk),  incorporating them in the broth.
As a finishing touch, add black pepper and chopped fresh parsley … Enjoy!
Cooking and Kids 1805

Hearty Tomato, Salmon & Kale Soup

Rich in taste and nutrition, this soup is a “feel good” food. Serve with grilled cheese on sourdough bread and your family will keep asking for more!


1/2 c. olive oil

1/4 c. flour

1 tsp. raw sugar

1/4 tsp. sea salt

 1/2 tsp.  Hungarian paprika

15 oz. tomato sauce (or your favorite spaghetti sauce)

 4 c. water (or unsalted vegetable broth)

 4 c.  chopped fresh kale

 4-5 cloves fresh garlic, chopped

Pinch of black pepper

3/4 lb. ready-to- eat-skinless, boneless smoked salmon (or chicken), chopped

Directions: Preheat olive oil in med. heat, adding flour, raw sugar and sea salt. Allow to cook about 1 minute before adding paprika. Cool paprika for an additional minute before adding tomato sauce and 1 c. of water (or unsalted broth). As flour thickens, gradually whisk the remaining water/broth into the soup.Allow soup to cook for about 5 minutes on med. heat. Now add fresh kale and cook for about 5 more minutes. With soup almost done, we’re ready to add garlic, black pepper and salmon. After adding salmon, allow soup to simmer for 2-3 more minutes.

Due to the high salt content in tomato sauce and smoked salmon, be sure to taste before adding salt. Garnish with fresh basil and toasted bread cubes, and serve!

Tomato, salmon and kale soup


Chicken Mustard Creamy Soup


Step by step video instructions will help you turn this creamy soup into a dreamy dinner:
1 whole large chicken
14 c. water
½ onion, finely chopped
2 sticks celery, chopped
3 med. carrots chopped
3 bay leaves
1 tsp. sea salt
1 Tbsp. all natural chicken base
½ c. pearl rice (or any other type of rice)
Mustard mixture:
1 c. sour cream
3 eggs
2 heaping Tbsp. mustard
3 heaping Tbsp. all-purpose flour
1 tsp. black pepper
Fresh parsley to taste
Cooking and Kids 3309

Mexican Rose Soup

A combination of the most unexpected flavors work together beautifully to create a delicious soup.
And it’s easy and fun to make!
1/2 c. olive oil
1 med. onion, chopped
1 med. eggplant, cut into small cubes
1/2 c. barley
3-4 garlic cloves, chopped
1 1/4 lb. ground turkey (or chicken)
2 pkgs. taco seasoning
1 c. tomato sauce
8 c. water
1 can ( 16 oz.) whole kernel corn (unsweetened)
Small bunch fresh cilantro, chopped
 Fresh lime (optional)
 Corn tortillas
Directions: Preheat olive oil In a large pot, then add onions, allowing them to cook until golden brown. Add eggplant. Cook on med. heat  for 5-7 min.,  than add barley and garlic. After cooking barley for about 3 minutes, add ground turkey and let cook an additional 10 minutes. Now add taco seasoning, tomato sauce, and water. After 30 minutes of slow simmering, add salt and pepper to taste, and corn. Finish with the chopped cilantro and serve with lime on the side and fresh corn tortillas. I personally LOVE this soup and so do my kids. Enjoy!
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333 Baked Tomato Soup

1/2 c. extra virgin olive oil
1/4 med. onion, chopped
4-5 cloves of fresh garlic, chopped
1 med. carrot, shredded
1 stick celery
1 med. zucchini, shredded
Pinch of basil
Pinch of oregano
Sea salt & pepper to taste
8 oz. tomato sauce
1 1/2 c. water
 1-2 c. shredded mozzarella
Directions: Preheat olive oil on med-high, add onion and cook for 3 minutes. Add celery and carrots,  and cook for an additional 3 minutes. Add garlic, pepper and salt, and cook for 3 minutes. Add zucchini, basil and oregano, and cook for 3 minutes. Add tomato sauce and water, and cook for about 5 more minutes. Pour soup into 4 separate oven-proof soup bowls, sprinkle mozzarella cheese on top, and broil on high for about 3 minutes.
Cooking and Kids 229(recipe born on 4-4-12)