My last post was a buzz kill, I’ll admit. My emotions run deeper than I can handle sometimes and it helps for me to write it out. You get what you get when you follow me. I write in the moment and whatever I’m feeling at the time of entry gets poured in. As much as I would love to be Miss Happy-Go-Lucky everyday that’s not reality. I have no problem sharing my raw thoughts with the world. So thank you followers for sticking with me through the rough times. You make me feel not so alone in this great big world.
As my thoughts became more clear through the weekend I started to feel lighter and was able to enjoy time with family. My sister-in-law’s baby shower was yesterday. She revealed they’re expecting a boy. Her due date is the same that little tummy had (there’s just something about this family and Thanksgiving, I guess). Little tummy came 6 days early so we’ll see when this baby decides to enter the world. It’s neat to think that little tummy will have a cousin so close in age.
My cousins were my first friends. Our grandparents house was the hang out spot. We had many sleepovers and spent whole summers there. My grandma was a lunch lady at the neighborhood school so I know she cooked. Oddly enough I only remember my grandpa cooking all the time. He was my early inspiration for getting in the kitchen. I fondly recall helping him on many occasions. He was happy to have me at his side, sharing all his culinary tricks with me along the way. He taught me how to make perfect scrambled eggs. Everyone loved my eggs when I made them and he was the reason why. His secret ingredient was adding a pinch of Pioneer baking mix to the eggs which making them fluffy. That doesn’t help me much these days and eggs have nothing to do with this recipe, but it’s nice to reminisce once in a while. Both of my grandparents are gone and I do miss them from time to time. My grandpa was a wonderful loving man and so much fun. Thank you Grandpa Philips for passing down a love for cooking!
Who was the person that introduced you to a love of cooking and what secrets did they share with you?
Speaking of love, I love my slow cooker and I love soup. Add them both together and there’s a whole lot of love cooking up in this house. A few weeks ago we couldn’t afford our weekly grocery shopping trip so I had to get pretty creative with the random things we had. Soup is one of the easiest things to make out of nothing. Call it a poor man’s meal if you must. I think it’s the ultimate comfort food and there are endless possibilities of flavor. For this soup I threw together some of my favorite things and gave it a hint of smokiness.
Three Bean Broccoli Soup
vegan, soy-free, nut-free, gluten-free
- 4 cups broccoli florets
- 1 apple, peeled and chopped
- 3 garlic cloves, minced
- 1 cup dried green lentils, rinsed
- 2/3 cup dried green split peas, rinsed
- 1 1/2 cups cooked white beans OR 15 oz. can white beans, drained and rinsed
- 6 cups water
- 2 veggie bouillon cubes
- 1 teaspoon apple flavored liquid smoke
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- salt and pepper, to taste
- juice from half lemon
- Mix all ingredients, except lemon juice, into a 6 quart slow cooker. Cook on low for 6 to 8 hours.
- Squeeze in lemon juice and blend using an immersion blender or transfer to a blender. Blend half of soup if you want it a little chunky or blend until smooth. Garnish with whatever you like. We sprinkled on some nooch. A dollop of plain coconut yogurt would also be nice. Enjoy!