What a week!
Is anybody else feeling the cold even more so this year? Not just in temperatures but in spirit too? This was a rough week for our family. This week we made the tough decision to cancel the Girl’s birthday parties. When Dr. Henry announced new restrictions this past week we knew that it had to be done. We opted for a sleepover with the Girl’s closest friends instead. However, as we thought about it more, we realized that the responsible thing to do would be to cancel everything until it is safe for us all to be together again. The Girls, especially SBean took the news pretty hard. They understand and are thankful that our situation isn’t worse but they can’t help feeling brokenhearted.
It is windy, gray, and cold. 2020 is ending in a flurry of storms and below normal temperatures. Nothing about this year has been normal! I wish so badly for all of this to be over. I haven’t seen my family in a year, I am watching small businesses around town deal with the financial burden of uncertain times (including ours), and my daughters can’t even take comfort in dance as that too has been temporarily shut down. As an adult I can understand the necessity and see this whole year in a big picture but as a parent… I hate what this is doing to my kids.
I suppose, I’ll do what I do best… Acts of service! It’s my love language 😊 although I cannot change what is going on in the world I can bring comfort in the way of, food! Today I have 3 new recipes! 3 amazing, warm, and comforting soups! On top of that I’ve added 20 other soup recipes from years past because really, everybody could use a piping hot bowl of soup in their lives right now!
I know life is scary. I know life is frustrating right now. I know that there have been disappointments over the entire course of the year for everyone. Hopefully, these recipes will bring some love and comfort into your lives. Happy Thanksgiving to all my American friends and to ALL my friends out there I am sending you love and light to get you and your family through these dark cold days ahead. 💛
White Bean and Ham Soup
Adapted from Cafe Delites
1 onion, diced
3 small carrots, peeled and diced
3 stalks of celery, chopped
4 potatoes, diced
2 cups ham, cooked and chopped (I threw in the whole bone for more flavour)
5 cups chicken stock
2 bay leaves
3 sprigs thyme
3 tablespoons parsley, chopped
1 can white beans, rinsed and drained
1/2 teaspoon black pepper
pinch of salt, if needed
Add everything to your crock pot.
Cook on low 7 hours, or high 3 hours.
Add salt and pepper to taste.
Pasta Fagioli Soup
Adapted from Taste and See
1 tablespoon olive oil
1 pound chicken sausage (casings removed)
1 large yellow onion, diced
3 medium carrots, diced
2 medium celery ribs, diced
4 cloves garlic, minced
5 cups chicken broth (I used my homemade turkey stock)
1 large can mixed beans, rinsed and drained
1 large can canned diced tomatoes, with their juices
1 large can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
1 tablespoon rosemary, chopped
1 tablespoon thyme
1 cup dried pasta, I used ditalini
3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, plus more for garnish
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat as it cooks.
Add the onion, carrot, celery, thyme, rosemary, and parsley then cook, stirring frequently for about 6 minutes.
Stir in the garlic and cook 1 more minute.
Add the broth, beans, diced tomatoes, tomato sauce, salt, pepper, and bay leaves. Increase the heat to high and bring to a boil and simmer for 5 minutes.
Next, stir in the pasta. Simmer for 9-10 minutes until pasta is al dente.
Remove the soup from heat and stir in the Parmesan cheese. If the soup seems too thick, gradually add water or more chicken stock and thin to desired consistency. Season to taste with salt and pepper. Garnish with more cheese!
Potato Kielbasa Soup
1 tablespoon olive oil
1 pound kielbasa, cut into ½ inch pieces
2 garlic cloves, minced
1 yellow onion, diced
2 large carrots, peeled and diced
2-3 stalks celery celery, diced
4 cups chicken stock (I used homemade turkey stock)
4 potato, cut into cubes
2 cups milk
2 cups cheddar cheese, shredded
½ cup parmesan cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped parsley
Add olive oil to a Dutch oven and heat over medium-high heat.
Add garlic, onions, carrots, and celery and sauté for 2 minutes.
