Vegetable Soup

Ingredients:

3 C low-sodium Chicken broth, I prefer Swanson's

1 medium onion, chopped

2 stalks celery, sliced

2 carrots, thinly sliced

1 16-oz. can sliced green beans, drained

1 small zucchini, sliced

1 16-oz can diced tomatoes

1 T. Italian seasoning

1 T. garlic powder, I prefer 1 t.

Salt and pepper, to taste

Cooking Instructions: In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth. Add green beans and zucchini; cook, covered, for 10-15 min, Add the tomatoes and seasoning; cook an additional 10 min.

Options & tips: Soup tastes better the next day. Serve soup with whole wheat crackers.

We really like this soup on cold days. My daughter will even eat this soup. It's great to cook in the crock pot for an easy meal as well, that way you can eat it anytime. Just cook on low setting and when everything is cooked though change setting to warm, if you have the option.

SQUASH! Spaghetti

1 medium spaghetti squash
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil (I like OLIVE OIL best)
1 16-ounce can diced tomatoes
2 cups broccoli/cauliflower/spinach (you choose one or all, hehe)
1 teaspoon dried italian seasoning, crushed
Grated Parmesan cheese

1. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake in a 350 degree oven for 30 to 40 minutes until tender.
2. Meanwhile, for sauce, saute onion and garlic in oil till onion is tender. Stir in undrained tomatoes, italian seasoning, and 1/4 teaspoon salt and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 10-15 minutes or to desired consistency, stirring often.
3. To serve, remove the squash pulp from the shell by scraping with a fork to get the spaghetti noodle look. Spoon sauce over squash. Sprinkle with Parmesan Cheese.

Hearty Vegetable Soup

6 C water
6 tsp beef bouillon
1/2 onion, chopped
4 stalks celery, chopped
1 green pepper, chopped
2 cans Italian stewed tomatoes (undrained)
1 (6 oz) can tomato paste
4 medium carrots, chopped or sliced
2 large potatoes, diced
1 can corn (undrained)
1 (15 oz) can red kidney beans
1 (15 oz) can garbanzo beans
1 1/2 tsp salt
1/2 tsp pepper
2 zucchini, sliced

In large pot, bring water and bouillon to boil. Add remaining ingredients except zucchini. Bring to boil, reduce heat, and simmer, covered, for 20 minutes. Add zucchini and cook another 10 minutes.

Overall, this is pretty easy to make and it makes a ton. It just involves a lot of chopping. Both of my kids will actually eat this - yipee! - so that's another reason why I like to make it.

Veggie Tales

And no, shockingly I am not talking about the cartoon. I am challenging y'all, within the next week or two, to post a fun recipe that is centered around VEGETABLES! Heaven knows my family needs more in their diet and this will be a great way to get past the Meat, Carb, Veggie box that I am stuck in! Have fun with this and lets see if we can generate some yummy meals that is of High Veggie Content! Oh! add a funny "Veggie Tale" - regarding your family and that dreaded...VEGETABLE! Thanks! and I can't wait! Of course...now I need to think of one.