Final Exam Soup

I forgot what an awful experience finals week is.

Somehow, when I decided to go back to school, I only remembered, fondly and warmly, the readings, the intellectually stimulating conversations with professors and fellow students, the horizon expanding.

I completely blocked finals week out of my memory.

How anyone writes 3 25 page papers in 2 weeks is beyond me. I know I knew how to do it at one point, but I think I traded in that ability for my diploma.

To say the least, I’m a bit stressed. And when I’m stressed I tend to reach for the sweets. But I am trying to get my child like candy consumption under control. So I came up with this super healthy, super easy, super filing soup to keep me satisfied and focused on the papers I need to write.

For this soup you will need

2 carrots, chopped

3 celery stalks, chopped

1/2 a white onion, diced

2 cloves of garlic, minced

1 can of chickpeas, rinsed and drained

1 can of diced tomatoes

2 cups of chicken broth

I find anything with chicken broth to be soothing and comforting. SO broth-based soups are ideal for the stressy time of finals.

To make the soup, drizzle olive oil in a heavy-bottomed pot and toss in the carrots, celery, onion and garlic.

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Let simmer until the onions are translucent and the carrots are soft. The add the chickpeas.

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Stir and let simmer for 5 minutes or so. The add the can of diced tomatoes, with juices.

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Let this simmer again for about 5 minutes, then add the chicken broth. If the 2 cups of broth is not enough to cover all the veggies, add some hot water.

Let the soup simmer for another 10 minutes or so.

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See. You can do this.

Those final papers are no problem!

 

Eat Your Greens Soup

When the chill creeps  into the air I start thinking of squash and apples and pumpkins. All fall colors to enjoy and to eat.

But I don’t want to forget about the greens. Those grassy, fresh, vibrant colors and flavors of spring.

This recipe has all the great Springy tastes and colors, but the warmth of a soup so perfect for curling up on these chilly nights. It also utilizes vegetables that are green and springy but in season in the Fall.

You will need

  • 4 cups vegetable stock
  • 2 cups water
  • 2 leeks, cleaned and chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, chopped
  • 1 pound of green beans, chopped into bite size pieces
  • 1 can cannelini beans, rinsed and drained
  • olive oil
  • salt
  • pepper

Drizzle olive oil in a large pot and toss in the celery, leeks and garlic. simmer until the vegetables soften. About 10 minutes.

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Pour in the stock and the water and let the soup come to a boil. Lower and let simmer for another 5 minutes or so.

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Add in the green beans and the cannelinei beans and let cook for an additional 10 minutes, stirring occasionally.

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We were so anxious to eat it that I didn’t get a picture of the soup nestled in bowls. But you get the idea. Top with some parmesan or a squeeze of lemon.

Keep this one in your back pocket for when the winter blues get you down.