Monday, October 15

Emily's Favorite Harvest Soup

It's been over a month since baby girl was born, and WOW has it been a whirlwind. My 2.5 year old little guy decided to stop napping about 3 weeks before baby girl was born.  MAJOR problem.  He's been a mess due to less sleep and also changes in the house of course.  So, life has been challenging, but still wonderful with the addition of our little girl!

I'd like to get back to my regular Monday and Wednesday posts soon, so hopefully I'll be able to do so!  The problem is that my only real free time has been after 8:30 (or later) and that's exactly when I need to go to sleep.  I've been choosing sleep over computer use!  

I'll post more about life with two kiddos soon, but I first wanted to include a "guest recipe" since I haven't done much cooking.  This recipe is from my cousin who is actually a twin.  She and her twin sister are both very healthy eaters and have taught their children to eat the same way.  For example, my cousin is famous for using leftover broccoli water for pancakes the next morning, just so her 4 kids got every nutrient possible!

So, here's the recipe for Emily's Favorite Harvest Soup:

My cousin always makes her kids try dinner and most of the time she make them eat it. But if they have given it a fair shot and really just dont care for it she will let them have an opt out- its a veggie burger that she keeps in the freezer and is very easy to microwave in 1 minute with some veggies on the side. (I'll have to get her recipe for it to post!).  If Emily doesn't like dinner one night she will give her the option of having "her soup"  and she is always happy to have it...breakfast, lunch or dinner! 

Emily's favorite harvest soup:

4 cups vegetable stock
1 tablespoon soy sauce (use gluten free if needed)
1 onion, chopped
1 red pepper, diced
4 cloves garlic, minced
4 cups butternut or other winter squash (about 2 pounds), peeled, seeded, and cut into 1/2 inch cubes
1 potato, diced
2 15-once jars of your favorite salsa
1 tablespoon dried oregano
2 zucchinis, chopped
1 15 ounce can pinto beans
1 1/2 cups corn
sea salt to taste

1. Heat 1/2 cup stock and soy sauce in soup pot.  Add onion, bell pepper, and garlic, and saute over medium heat until the onion is soft and most of the water has evaporated.

2. Add squash and potato to the pot, along with the salsa, remaining vegetable stock, and oregano.  Cover and simmer until the squash is just tender when pierced with a fork, about 15 minutes.

3. Add the zucchini, pinto beans, and corn.  Continue cooking another 10 minutes.

-I sometimes add some quinoa to soup for some extra thickness
-You can substitute white corn or hominy for the regular corn, for extra sweetness and flavor
-I also like torn kale thrown in at the last minute before serving.

Emily obviously loves it!


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