Tuscan Minstone Soup

This soup is so great, and great for you too! I discovered this recipe out of the book Bob Greene, The Best Life Diet. I did make a few changes.....which he may not approve of...but I don't think it will kill ya, and it made it a little tastier.

Serves 6 (or more if you add more broth like I did)

2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.

Caldo De Res: Spanish Beef Soup

I can't take credit for this recipe.......This was made for us by my brother-in -law Jason. He made it for the family when we had family visiting. It was such a hit! Every one wanted to eat it the next day and everyone wanted to take the recipe home. It sounds a lot like the typical stew, but don't be fooled. After you add the finishing touches, it puts a whole new twist on the flavor and you just can't get enough!

2 lbs beef shank, bone-in (I use chuck roast, bone in. We usually need more meat)
1 med. white onion, small dice
1 Tablespoon salt
1 Tablespoon pepper
12 ounces beef stock (canned) I use a box of beef broth and I usually add water and bullion later.
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote, (zucchini and squash are substituted) cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
water to cover (bullion if needed)
1 head of cabbage
1 lime or lemon
1 cup chopped onion
1/2 cup chopped cilantro
corn tortillas
sliced jalapenos
Cooked rice

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper (I don't use all the salt and pepper) After beef is browned, add the beef stock and the stewed tomatoes. If beef is not covered, add water and bullion. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour until the beef is "spoon tender" (it usually takes more like 2 hours)

Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and squash and zucchini- keep pieces bigger. Add Vegetables to soup after meat it spoon tender. You will add the vegetable in stages so that they will cook more evenly. Cook carrots and potatoes first (about an hour before serving.) Add enough water to cover all vegetables. Bring mixture to a boil and reduce heat to medium and simmer. Add 1/4 cup chopped cilantro to the mixture. Add Zucchini, squash and corn about 30 min. before serving. This would be a good time to make a pot of white rice. Cut a head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for the last 10 min.

Serve with a spoonful of white rice in the bottom of your bowl add soup making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion, cilantro and jalapeno. Served with heated corn tortilla.


This does seem like a lot of work (it's mostly just the chopping.....and needing to be home for a few hours while it cooks) But it is so delicious!

This is a great cold weather soup, and very hearty.

Baked Potato soup

Once the weather changes to cool days and cooler nights, I can't help myself, I am ready to start making fall foods. One of my favorite kinds of foods to make when it gets colder is soup.

This recipe is from my Father-In-Law (thanks Roy!) He discovered this recipe and then he e-mailed it to me, it has become one of my favorites. If you like loaded baked Potatoes.....then you guessed it, you will love this soup.


2 large Potatoes- baked, peeled and cubed (I microwave mine in a zip-lock with a little water, then after they have cooled I peel them and cut them up into large clumps)

3 Tblsp. chopped green onions- Chopped a few more for serving

1/3 cup of butter or margarine

1/3 cup of flour

1/4 tsp. salt

1/4 tsp. pepper

4 cups milk (I use 2 %)

3/4 cup of American Cheese- grated, cubed or chopped. (like Velveta, or Kraft singles)

1 package of Bacon -Cooked and crumbled


1. Prepare potatoes

2. Prepare onions and bacon, measure milk and cube cheese.

3. Wisk together the butter, flour, green onions, salt and pepper to make a paste.

4. Quickly add the milk all at once, be sure not to burn the butter mixture

5. Continue stirring the soup mixture until it starts to thicken, making sure not to burn.

6. Once the soup is at a good consistency, add the cheese and stir until melted.

7. Stir in potatoes, heat it through.
Serve soup with fresh chopped green onions, grated cheese and crumbled bacon on top.

So Yummy!