Archives for posts with tag: #Soup

This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage


3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish


  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

When I was a child, my thoughts about Split Pea Soup were not good. It was something my grandparents ate from a can. It didn’t look appealing at all because really what kid wants anything green? Then, when I was a young adult, I tried a fabulous lady’s Split Pea Soup because she was my mother-in-law and I didn’t want to hurt her feelings. Also, I knew she was an excellent cook. That’s when the skies opened up and I realized Split Pea Soup was a comfort-food delight if made from scratch.

It became a regular dinner after the holidays in our house that my kids ate not realizing it was something to turn their nose to. My oldest asks me to make Split Pea Soup when she comes to visit.

You can use the left-over ham bone from your holiday dinner to get every last bite. Not to mention, Split Pea Soup is packed with protein and fiber. If you leave out the ham and use vegetable broth, it is a perfect Vegan dish that is hearty and packed with flavor.

Old Fashion Split Pea Soup


1 TBSP Olive oil

1 medium onion, chopped

3 celery ribs, chopped

2 carrots, chopped (enough for 1 cup)

1 clove garlic, minced

4 cups chicken, turkey broth or vegetable broth (for Vegan recipe)

4 cups water

1 16 ounce bag of dried split peas, rinsed

2 bay leaves

fresh thyme (about 1 tsp) or dried (1/2 tsp)

salt and pepper to taste

ham bone (preferably with meat still on it. I finely chop an extra piece or two of ham that I save) or one pre-packed ham steak, diced. You can omit the ham altogether for a Vegan recipe.

Chopped parsley for garnish (always optional)


  1. Heat olive oil in a large stock pot on medium heat (again I use my Dutch oven for everything). Add the onion, celery and carrots and sauté for 6 minutes. Add the garlic and sauté another 1 minute.
  2. Pour in the broth and water. Add the split peas, bay leaves and thyme. Season with salt and pepper to taste (lightly if you’re adding the ham, which is naturally salty)
  3. Add the ham bone and extra cut ham to the soup pot (omit this step for a Vegan recipe). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the peas are tender about 1 to 1 1/2 hours.
  4. Remove the ham bone from the soup mixture and let cool. Then, shave off any extra meat and add it back to the pot. Discard the ham bone.
  5. Season with salt and pepper (I’d taste it before this step because it may not need it) and top with parsley for garnish.

Eat with crusty bread or Saltines like my grandparents!

Enjoy! XOXO Jill

The American Thanksgiving tradition is a great day to spend with family and friends giving thanks for everything that makes life great. Many also enjoy Thanksgiving for the coveted left-overs!

Left-over turkey on your favorite bread with mayo, salt and pepper or cranberry sauce the next day (or later that night) is a great treat and childhood memory. Getting one more scoop of mashed potatoes with gravy or a piece of Pumpkin Pie the next day makes Thanksgiving memories and flavors last.

Throwing away the turkey carcass once the festivities are done and the food almost gone can be disappointing. One solution is a wonderful pot of Day (or two) After Thanksgiving Turkey Soup. You can even freeze it for a winter meal another day.

Day (or two) After Thanksgiving Turkey Soup

Ingredients for Turkey Stock:

1 turkey carcass

cold water

1 large onion quartered

2 carrots diced

1 celery stalk diced

small bunch of parsley, 2 tsp thyme, 3 bay leaves

salt and pepper to taste

Ingredients for Soup:

turkey stock

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 onion chopped

2 TBSP butter

1 TBSP olive oil

3 TBSP parsley chopped

3 garlic cloves minced

2 tsp sage, thyme or poultry seasoning

4 cups leftover shredded or cut turkey meat

salt and pepper to taste

8 ounces thick egg noodles (or pasta of your choice)


  1. Put turkey carcass, vegetables, seasonings, salt and pepper in a large stock pot and completely cover with cold water (but only enough to cover the ingredients)
  2. Bring the ingredients for the stock to a boil on high heat then lower to a simmer for 3 1/2 hours partially uncovered. Periodically, skim off any foam from the surface.
  3. Strain the stock through a mesh sieve or strainer into a large bowl and set aside until needed. Discard the remaining vegetables. This makes about 3-4 quarts.
  4. In a large saucepan or Dutch oven, sauté carrots, onions and celery in butter and olive oil on medium high until onions are translucent and soft about 7 to 10 minutes.
  5. Add garlic, parsley, seasonings and turkey stock to the pot. Bring to a simmer for about 7-10 minutes.
  6. Add the left-over shredded turkey meat and pasta noodles. Cook according to the pasta noodle instructions; usually no more than 12 to 15 minutes.
  7. Season with more salt and pepper to taste.

Note: You can use 3-4 quarts of store bought chicken or vegetable stock if you want to forego the stock process. You’ll begin at #4 making this super easy!

Enjoy! XOXO Jill