I’m fairly certain that this soup was made popular in the United States by Olive Garden. It’s basically an Italian chili. My kids love it and I’m happy to serve it since it’s loaded with vegetables and protein. You can add some heat by adding a little crushed red pepper. You can also top it with some grated Parmesan cheese just before serving. I make … Continue reading Pasta e Fagioli

This soup is so creamy and satisfying but relatively healthy compared to other creamy soups. It’s perfect with a small drizzle of herb infused olive oil just before serving. Make sure to use premium butter when cooking so that you can get a lot of flavor in a smaller portion. I really like Kerrygold Irish Butter. Ingredients 1 1/2 Tbsp of good butter 1/2 yellow … Continue reading roasted garlic and cauliflower soup

This recipe was featured in “The Chew.” It’s a soup that Mario Batali’s mom used to make for him all the time. The egg part is a little too much so I usually leave that out, but it does sound good. Ingredients 3 lbs beef chuck cut into 1 1/2” cubes 1 yellow onion, chopped 1 cup carrots, sliced in 1/2” moons 1 cup celery, … Continue reading beef and barley soup

This chili recipe is bold in flavor and can be adjusted for spiciness. I use Better than Bouillon organic chicken base for extra flavor and season with a tiny amount of salt if needed. Using black beans or a mix of black and kidney beans is also delicious. Ingredients 1 1/2 lbs lean ground beef 1 large onion chopped 4 cloves of garlic, minced 2 … Continue reading HomeMade Chili

This versatile salad is full of protein and so many other nutrients. Eat it alone as a meal with a nice piece of bread or as a side to almost any kind of meat or fish. Enjoy! Ingredients 16 oz cooked lentils (small french lentils work well) 3 Persian cucumbers OR 1/2 English cucumber 1/4 cup red onion chopped 1 cup cherry tomatoes halved 1-2 … Continue reading Lentil Salad (Vegan)