Mexican Veggie Soup @




(Note: This recipe came about when trying something new with my Fiesta Soup by adding cabbage; the results were so delicious, I decided it deserved its own separate entry! I imagine this would be great with some avocado slices on top, but I didn’t have any at the time.

We had this for dinner tonight, it was delish!

Mexican Veggie Soup @


Peruvian Quinoa Chowder


Here’s the recipe from the picture I shared earlier. It’s delicious stuff.

  • 32 oz chicken broth + 2 cups water
  • 1 bunch green onions (about 6), diced
  • 2 large or 3 small cloves fresh minced garlic
  • 1 serano chilie pepper, seeded and diced
  • 1 small can tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2/3 cup quinoa
  • 1 can hominy OR 1 cup frozen corn kernels
  • Salt and black pepper to taste

 Cook 6 hrs in crock pot; then add:

  • Two 4 oz cans baby shrimp
  • ½ cup half and half or 1 can coconut milk
Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

Thai Noodle Soup, It’s Awesome!


This is my wife’s fusion of a couple of recipes she found online. It’s a yummy soup that takes you to Thailand and it packs a little bit of heat too. 

  • 4 carrots, sliced
  • 4 green onions, diced
  • 1 red bell pepper, diced
  • 8 oz fresh mushrooms, diced
  • 32 oz vegetable broth (plus 1 cup water)
  • ¼ cup creamy peanut butter (or almond butter)
  • ¼ cup soy sauce
  • Up to ½ tsp Sriracha
  • 1 tbsp coconut oil (can omit, but adds an extra coconut “punch”)
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • Salt and pepper to taste
  • 1 14 oz can coconut milk
  • 2 cups dried noodles of your choice (rice, udon, ramen) broken into pieces

OPTIONAL: chopped fresh parsley or cilantro and fresh lime juice to garnish

Add all ingredients except coconut milk and noodles to crock pot. Cook 6-8 hours on low or 3-4 hours on high, adding milk and noodles during the last 30 minutes. Garnish with fresh parsley or cilantro and lime juice if desired.

As is, this soup is vegan; if desired, you may add shredded chicken for added protein (and use chicken broth instead of vegetable broth as well). Also easily converts to paleo.

Enjoy my friends. 


Chili, It’s What’s For Dinner

Fall seems to be here for real, in our hearts and on the calendar. Tonight we are celebrating with our first Crockpot full of homemade chili of the season. This variation includes black beans and a bit of molasses to give it a unique sweet taste. I prefer beans in my chili whereas folks in Texas don’t. To each their own I suppose.

Laura’s Fiesta Soup


This is my wife’s version of “Taco Soup” or “Tortilla Soup,” for which dozens of recipes exist; but I get requests for mine whenever I mention it, so here goes:

  • 1 lb. ground beef (lean ground beef if you are watching fat)
  • 1 onion, chopped
  • 1 jar salsa or Picante sauce + 1 jar water
  • 1 can diced tomatoes & green chilies
  • 2 cans whole kernel corn
  • 1 can kidney OR black beans

Open all cans & jars and pour entire contents into crock pot or large soup pot. Chop onion and add to pot; brown ground beef (brown on stove top or in microwave) and add to pot. Cook for 4-6 hours in crock pot or at least 30 minutes on stove top. Serve with shredded cheese, sour cream, and tortilla chips.

This soup is easy, colorful, delicious, and [mostly] nutritious!