Tasty Thursday~Hearty Vegetable Soup


Last week the weather here in the bay area cooled down significantly and I was craving a good hearty vegetable soup! My craving manifested as a dream!

Soup is one of those dishes where you can throw your favorite things in a pot, add the stock of your choice, and voila!

I decided to go through my fridge and pantry to see what I had. I found canned kidney beans, canned diced tomatoes, farfalle pasta, chicken broth and chicken bouillon cubes. Checked my veggie drawer in the fridge and found celery and carrots that were on the verge of ruining. I thought, let’s see what I can turn this into.

Here is what you’ll need:

  • 1 14.5 oz can of kidney beans
  • 1 14.5 oz can of petite diced tomatoes
  • 8 oz of farfalle pasta
  • 5 small size celery stalks
  • 3 carrots
  • 6 cloves of garlic (trust me)
  • 1 bay leaf
  • 1 48 oz box of chicken broth + 2 cups of water
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • 2 tbs grape seed oil

*Vegan substitutions: replace the chicken broth with vegetable broth, the chicken bouillon cube for a vegetable bouillon cube, and the pasta for a vegan pasta. Oh and a vegan cheese.*


Let’s get cooking!

For this recipe I used my Dutch oven, but any large pot will do.

  • Begin by dicing the carrots, celery and garlic.


  • Next, heat the 2 tbs of oil on medium heat until hot. Then add in your vegetables, salt, pepper and oregano. Cook until the onions are translucent and the carrots and celery begin to soften. This takes about 5-7 minutes. Be sure to stir frequently so your garlic doesn’t burn.


  • After the 5 minutes, add in the can of diced tomatoes with juice and the can of drained and rinsed beans. Pour the broth and two cups of water right on top; throw in the bouillon cube and bay leaf. It’s going to look like a lot of liquid but it will cook down and the pasta is going to absorb a good amount of it. Bring to a boil, then reduce the heat to medium low, cover and cook on a slow boil for 30 minutes. Stir once or twice. During this time, taste your soup and adjust the seasoning to your liking.
  • Optional step: after about 25 minutes I removed 1 cup of the soup contents, blended them and added it back into the soup. I like a thicker soup so this helps.


  • Now it’s time to add in the pasta. At this point keep an eye on it and stir frequently to prevent the contents from sticking to the bottom. Cook for 15 more minutes or until the pasta is tender.

Time to eat! I topped my soup with freshly grated Parmesan. I would pair this with a good crusty French bread and a good glass of red wine.

Bon appétit!



Vegan Peach Cobbler Oatmeal


My oh my, this here recipe…so delicious! Who doesn’t love the taste of sweet, buttery crusted peach cobbler? Truly, if you’re not a fan of peach cobbler, we can’t be friends! I kid…. One day I woke up craving peach cobbler, but I mean, who bakes peach cobbler for breakfast? So I began thinking, in what way could I incorporate all of that sweet, fruity, buttery goodness of peach cobbler into a breakfast dish? Then it came to me, OATMEAL! Oatmeal is one of those versatile dishes that you can make to your liking. 

I had everything I needed. A ripe peach, old fashioned Quaker Oats, almond milk, sugar, cinnamon, nutmeg, butter and vanilla! It was time to get to work! By the way, this recipe is Vegan! Who am I???

What you’ll need:

1 Cup Of Old Fashioned Oats

1 Cup of Almond/Coconut Milk or whatever milk you like

1 Large Ripe Peach (Peeled and sliced)

2 tbs sugar (I used Splenda)

1/4 tsp vanilla

1/2 tsp cinnamon 

1/4 tsp nutmeg

1/8 tsp salt

2 tsp butter

(Not pictured, Earth Balance brand vegan butter…tastes just like the real thing!)

Let’s get cooking!

Get a small nonstick skillet. Add 1 tsp of butter, sliced peaches, sugar, cinnamon, nutmeg, vanilla and cook on medium low heat for about 5 minutes or until desired doneness. I like my peaches tender, but not mushy. I have to warn you, the smell is intoxicating! 

Get your favorite microwaveable bowl. Put in your oats, add your milk and salt…yes salt. Real quick, folks who don’t salt their oatmeal or grits should be prosecuted to the fullest extent of the law! I’m being dramatic, but who wants flavorless oatmeal? Okay I’m back. Cook the oatmeal in the microwave for 2-3 minutes. You can add or takeaway time based on how thick or thin you like your oatmeal. I like mine on the thicker side. If it comes out too thick, add a little more milk, stir and viola! Too thin? Cook longer. I’d also advise to use a bigger bowl giving it room while it cooks in the microwave to prevent spills. 

Once the oatmeal is done, add the other tsp of butter and stir to incorporate. Remember I said it was Vegan, not healthy. Then pour your peach mixture on top. Stir and enjoy! You can add more sugar if you like, but I ate as is and it was delicious! This makes 1 large single portion. 

Before I end this blog, let’s settle a debate. Peach cobbler – more fruit, or more dough/crust? I’m definitely more dough and less fruit! I am not a fan of soupy peach cobbler. I want to eat it, not drink it! Chime in and let me know your preference in the comments! 

If you make this, let me know! It’s definitely one I’m going to keep in my rotation! 

Bon Appetit’!