••••MORE SOUPS AND STEWS🥘🐷🌽🌰🥔🥕🥗!!••••

(Source: get well.com & google + photos & centercook.com)

••••MORE SOUPS AND STEWS!!

🥘🥗🥫🥕🥘🥗🥫🥕🥘🥗🥫🥕🥘🥗🥫

••••ASIAN MEATBALL NOODLE SOUP🥘🥗🐷🌰🍮🍚🍲🌿🐔🍷🍵!!••••

(Source: tastyeverafter.com recipe & photos)

••••ASIAN MEATBALL NOODLE SOUP!!

ASIAN MEATBALL NOODLE SOUP

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Author: Tasty Ever After

Serves: 4 servings

INGREDIENTS

• FOR MEATBALLS:
• 1 pound ground lean pork
• 2 cups green or Chinese cabbage, finely shredded and chopped
• 2 green onions, finely minced
• 2 Tb fresh grated ginger
• 2 Tb organic Nama Shoyu, or regular soy sauce
• 2 Tb Chinese rice wine or dry sherry
• 1 Tb garlic, finely minced
• 1 tsp toasted sesame oil
• ½ tsp salt
• ¼ tsp white pepper
• FOR SOUP:
• 2 cups green or Chinese cabbage, chopped
• 8 cups homemade or pre-made chicken broth
• 1 Tb organic Nama Shoyu, or regular soy sauce
• 8 oz rice noddles, cooked according to package directions and rinsed well.
• toasted sesame oil, to drizzle on top
• chopped cilantro, optional
• Thai garlic chili sauce, to taste

INSTRUCTIONS

1. FOR MEATBALLS:
2. Combine all meatball ingredients in bowl and stir well.
3. Cover and place mixture in refrigerator for at least 30 minutes.
4. FOR SOUP:
5. In a large pot, bring broth to a simmer over medium heat.
6. Reduce heat to low. Form meatballs into balls (about golf ball size) by hand and drop them into hot broth.
7. Cook for 3-4 minutes, then stir in cabbage. Cook another 10-15 minutes, or until meatballs are fully cooked.
8. Stir the Nama Shoyu, or soy sauce, into broth.
9. Place desired amount of cooked noodles in bowl. Ladle broth and meatballs over noodles.
10. Drizzle sesame oil on top.
11. Optional: sprinkle with cilantro and add garlic chili sauce to taste.

🥘🥗🐷🥘🥗🐷🥘🥗🐷

••••WELCOME MARCH❄️💦🌪🌦💨!!••••

(Source: google+ photos & Genius Kitchen.com)

••••WELCOME MARCH!!

❄️💦🌪🌦💨❄️💦🌪🌦💨❄️💦🌪🌦💨❄️

••••SOUP TIPS🥘🥗🥕🌽🥦🥒🍠🧀🍅🥫🌿🥔!!••••

(Source: joy of kosher & do you bake.com & allrecipes.com & google+ photos)

••••SOUP TIPS!!

🥘🍅🥕🌽🥔🥘🍅🥕🌽🥔🥘🍅🥕🌽🥔🥘

••••VEGETABLE SOUP🌽🍅🥘🐔🥔🌰🥫🥗🍶🌱🥕!!••••

(Source: cookingclassy.com recipe & photos)

••••VEGETABLE SOUP!!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 7

Ingredients

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic , minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes(from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Instructions

1. Heat olive oil in a large pot over medium heat. 
2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (for more flavor add in more dried herbs as desired). 
4. Bring to a boil, then add green beans. 
5. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. 
6. Serve warm.
7. Recipe Source: Cooking Classy
   

   

   
   

   
   🍅🌽🥔🌰🍅🌽🥔🌰🍅🌽🥔🌰

••••SMOKY VEGAN BLACK BEAN SOUP🥘🍅🌽🌿🥫🌰🥑🥗!!••••

(Source: good housekeeping test kitchen recipe & photos & Mike Garten)

••••SMOKY VEGAN BLACK BEAN SOUP!!

TOTAL TIME: 4:50

PREP: 0:20

COOK: 4:30

LEVEL: Easy

YIELD: 6 servings

Ingredients

• 2 tbsp. extra virgin olive oil
• 2 medium carrots, chopped
• 2 stalks celery, sliced
• 1 medium onion, finely chopped
• 1/4 c. tomato paste
• 3 cloves garlic, crushed with press
• 1 1/2 tsp. ground cumin
• 3 c. lower-sodium vegetable or chicken broth
• 3 cans (15 oz. each) lower-sodium black beans, undrained
• 1 c. frozen corn
• Avocado chunks and cilantro leaves, for serving

Directions

1. In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up 
2. any browned bits.
3. Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Nutrition Information (per serving): About 325 calories, 14 g protein, 51 g carbs, 11 g fat (1 g saturated fat), 19 g fiber, 535 mg sodium.

🥘🌽🍅🥘🌽🍅🥘🌽🍅🥘🌽🍅🥘🌽

••••PRESIDENT’S DAY 2018🇺🇸🎉🏛!!••••

(Source: trivia today.com & overseas flower delivery & freepix.com)

••••PRESIDENT’S DAY 2018!!

🇺🇸🏛🎉🇺🇸🏛🎉🇺🇸🏛🎉🇺🇸🏛🎉🇺🇸🏛🎉🇺🇸