Making a Change - Cooking Challenge

 So last week we shared the theme of "Fresh". With the nice weather the farmer's markets are opening and we wanted that to be showcased. This week we are going to challenge ourselves to make two different versions of one dish. We are going simple with a Vegetable Soup but you can make it how ever easy or difficult you want.

So normally for our vegetable soup, I used canned everything except Onions, Celery, and Carrots. Personally, I just find it easier to know what you are getting and how hard is it to open the can and throw it in. It is pretty simple and a great way to get vegetables in the winter months when nothing is locally fresh.

(Winter) Vegetable Soup:

2-3 Carrots (Large - or 2 handfuls of baby carrots)

2 Stocks of Celery

1 Medium Onion

2 Cloves of Garlic

1 Can of Corn

1 Can of Peas

1 Can of Green Beans

1 Can of Kidney Beans

1 Box of Alphabet Pasta

3 Boxes of Chicken Broth (easily changed to vegetable stock if you choose)

1 Can of Tomato Juice (or Spaghetti sauce if you want it more flavourful)

2 TSP of Paprika

1-2 TBSP of Butter

Bovril (optional)

(Summer) Vegetable Soup:

2-3 Carrots (Large)

2 Stocks of Celery

1 Medium Onion

2 Cloves of Garlic

2-3 Cobs of Corn (Cut off the Cob)

1 Package of Peas

1 Hand Full of Green and Yellow Wax Beans

1/2 Head of Cauliflower

1 Package of Brussels Sprouts (Small)

1 Package of Mushrooms (Small)

1 Box of Alphabet Pasta

3 Boxes of Chicken Broth (easily changed to vegetable stock if you choose)

1 Can of Tomato Juice (or Spaghetti sauce if you want it more flavourful)

2 TSP of Paprika

1-2 TBSP of Butter

Bovril (optional)

The summer one takes a lot more work, but all fresh vegetables do. You have to clean them cut them and cook them, whereas a can most of the time you just have to heat them up. But this could definitely be worth the extra effort if you are a vegetable fan.

Won Ton Soup Challenge / Experiment

 Today we are having a little fun challenge that is really just an experiment. Won Ton Soup is a delicious soup that comes with most Chinese food (in the Western World anyways). And it is very simple to make. We usually use pork for our recipe, but today the challenge is to experiment with other meats. I personally have tasted Chicken Won Ton Soup, from a Chinese Buffet and it was delicious. I have also tried Shrimp Won Ton Soup, and a friend of mine has tried Venison!

We are sharing our recipe again so you can feel free to replace the pork with any ground meat you like!

Freebie Friday - Pork and Bean Soup

 Today we are sharing one of our favourite recipes. It is quick and simple and it uses up a lot of ingredients that may just be leftover. It is a delicious soup, not too overpowering, but great in flavour and so versatile and easy to make. We made it in the crockpot, however, you can use a large pot if that is all you have!

What you'll need:

1 Pound Crisp Bacon

1 Cup Soup Mix (Grains and Pea Mix)

1 Cup Yellow Splot Peas (or Lentils)

1 Box of Chicken Broth

2 Cups of Water

1 Cup Mashed Carrots (optional - leftover use up)

1 Can of Mixed Beans

Chicken Bouillon (to taste)

Diced or Cubed Ham (leftover)

In this recipe, we use leftover (cooked) ham, bacon, and carrots. Should you not already have these cooked you will have to do that before starting this recipe. (Roast the ham in the oven, pan fry or bake the bacon, boil carrots, and mash them.)

In the crockpot add peas, soup mix, bacon drippings, ham, chicken broth, and bouillon water. Let cook on low for 3 hours. Add in mashed Carrots, Mixed Beans, and stir. Let cook again for another hour on low or half-hour on high.

Topped with the chopped bacon and serve.