Well, the weather is finally cooling a bit and I have been loving to cook richer and heartier fare. Over the past week I’ve made Tempeh Chili, Chicken Noodle Soup, and cannot seem to get enough dark green leafies- Kale is at all the farmer’s markets these days. Not only are soups easy, they are also a great way to use any veggies that are a little past their prime, which is great for me, as I always seem to have a few stragglers at the end of the week from my local produce basket. Another thing I absolutely LOVE about making a huge pot of soup is that I can freeze various size portions for later. This makes those crazy 12 hour days much easier- and I know my family is still getting healthy food. So, I’ll include the recipes for the Chili and the Chicken Noodle Soup.

Tempeh Chili- which is loaded with protein, by the way!!

1 large can stewed tomatoes

1 can tomato paste

1 block tempeh (cut into small cubes)

1-2 bell pepper chopped

1 medium onion

5 garlic cloves

1 1/2 cups mixed dry beans (I usually use black, pinto, and navy or garbanzo)

1-2 zucchini or squash sliced

1 carrot

1/4-1/2 cup chopped cilantro

1/2 can chipotle peppers in adobo (blended)

however many marginal tomatoes I have kicking around (chopped)

1 tbsp cumin

1-2tbsp chili powder

salt and pepper to taste

* I rinsed the beans and prepared the veggies, then threw everything into the Crock Pot ( yes, the Crock Pot) turned it on to cook for 8 hours- when I came home from work I had delicious Chili- Woo hoo!!

Chicken Noodle Soup

3 chicken breasts, skin on

8 cloves garlic

4 carrots

2 ribs celery

1 large onion

1 bag frozen peas

4 bay leaves

fresh rosemary(chopped finely)

thyme

1 handful marginal tomatoes

1/2 cup chopped green beans

3/4 bag whole wheat pasta

1/2 cup chopped parsley

salt and pepper to taste

1 box low sodium chicken broth

* to start- rinse the chicken breast and throw into a large soup pot- add 2 chopped carrots, 1 rib celery, 1 onion and 4-5 garlic cloves- leave very coarsely chopped. Cover the chicken and veggies with water ( we are making chicken stock- so be liberal with the water). Turn the stove on Med high and cook for up to 2 hours. After 1 1/2 -2 hrs take the chicken out, de-skin and debone, then strain the broth into a clean pot- leaving the large veggies for the compost.

* now it is time to add the chicken(torn into small pieces), the broth we made, the box of chicken broth and the remaining veggies and herbs to the new pot. cook until the veggies are tender, Add the noodles about 15-20 minutes before you are ready to serve.

* serve with a fresh salad and a hearty loaf of whole grain bread