Happy new year, Cookers?!?!
What?? Am I a little late?? Oops. Been busy.
I really hope this post reaches you in great health and soaring spirits.
I’m not going to come up in here all enthused and pretending I’m geeked to write a recipe.
I’m not. Not today. I am sorry, though, because I adore the readers here. I see the email list. I know who you are, and I appreciate you so much.
I also know that you will love me if I don’t write. Hell, some of you might love me more!!
There’s just a lot of madness going on in the world and I’m doing my best to stay out of it. By that I mean, I’m spending a lot of my time away from people, tech and devices.
Trouble is, I can’t keep storing food pics in my phone. It’s a habit I’ve been breaking, along with so many others. Like, no more than 300 pics in the phone type shit, so I have got to move this recipe. Plus, it’s a good one, I think you’ll agree.
It’s 2022. The year of the tiger, and that’s my jam, babes. This will be a year of devouring goals, shedding layers and being pretty quiet about it all.
The last version is leaving and the upgrade is integrating as we live and breathe. It’s kind of like going from canned vegetable soup to this one. Up-leveling.
You know, all that “dark night of the soul” talk is real, and I am right in the dead of it. Thing is, I have never minded the dark sides. I thrive there, in fact. So, full disclosure, and all the happy vibes BS aside; it’s been a tough 10 months. Emotions are everywhere and I don’t like putting low energy onto others, so I stay under the radar when I’m working through hard stuff, for the most part.
See, I thought once I quit drinking, all would be well in the world. Or at least in my world.
It’s been one obstacle or situation after another, and I have been tested beyond measure, but have not given in to the temptation to slam a shot and say, “fuggggg it, man.”
Instead I’ve been doing cool stuff like Wholeness Alignment, lots of yoga, reading books like crazy, and you know I stay working on me.
Still sober. Still sweet. Still secure. Still spicy. Still strong. Still silly. Still sassy. Still standing.
Still hungry, so let’s talk food, shall we??
If you want details of the sobriety journey; go to the podcast. Ain’t nobody got time to write about all that (except in my journal) but we are talking, and it has been fun getting that whole thing off the ground. Not saying I’m great at it as of yet, but I’ll keep showing up because it has helped keep me alcohol-free. Accountability is everything and I’m happy to show up sober each week and run my mouth, ya know??
Here’s a link to the latest, if you are curious to know what’s up…
Alright. The food. Thought I didn’t feel like writing…
Today’s recipe is a winter-perfect, zesty, vegan, bone-warming, super easy “zuppa.” That’s the general Italian term for “soup” FYI. They also call it “la minestra,” which is probably a more technical name for this goodness I’m bringing today; or “il brodo” (broth).
I love soup. When I have a pot on the stove, and the air is filled with aromas of oregano, garlic, basil, sage and onion; all is right in the world.
Also, if there is bread baking in the oven, well, it is essentially the heaven on earth I am always creating out here in the woods.
Most of the ingredients for this are probably in your pantry and refrigerator already, so sharpen up your favorite paring knife, and get some bread on the rise, or grab a take-and-bake. I won’t tell.
It’s about to get warm and rustic up in this MF, and if you can’t find some hope and comfort in this meal; well, I’m not saying it’s a wrap, but I am saying you need to get your shit together. This is the epitome of comfort, my friends.
Now go get your stock pot out, don’t forget to rinse it because you know it’s dusty as hell, and let’s make this happen.
What You Need:
I threw everything but the kitchen sink into this pot, so feel free to use any veggies you need to get rid of.
2 boxes vegetable broth
1 large can tomato sauce
I large can diced tomatoes
1 box of small pasta like ditalini
1 can kidney beans
1 can cannelloni beans
1 small bag frozen soup vegetables (peas, carrots, corn, green beans)
3 stalks celery
2 small zucchini
1 large onion
3-4 redskin potatoes
1 large sweet potato
4 cloves garlic, minced
4 stalks fresh thyme
Salt & Pepper
2 tablespoons olive oil
What You Do:
First thing we want to do is get our onion and celery sweated, so heat the oil in the bottom of your pot, and then add diced celery and onion.
Cook these on medium heat until they are translucent.
When they have reached a soft state, add the garlic in.
Give this about a minute until you smell it in the air.
Now add the seasonings and broth to the pot, then bring to a boil while you prep any of the other vegetables.
Add the potatoes, and allow these to cook about 30 minutes.
Add in the beans, tomatoes and tomato sauce.
At this point you can let it roll as long as you please, but I’d not let the potatoes get too soft. That’s a matter of preference.
Add the frozen veggies and bring it back to a slow roll.
About 20 minutes before you serve this, add the zucchini and pasta. Again, it’s definitely a matter of personal preference, but we don’t want mushy pasta or squash.
Get a big bowl, add salt and pepper to taste.
Don’t forget to warm your bread. I chose a nice, crusty, 7 grain loaf.
Looks delicious, doesn’t it?? And let me reiterate that it is too easy, so don’t set this recipe off to the side. Get your items together and make it happen. Whoever you share this with, will love you the most.
That’s all I have for today, friends. Life is going to slow down a little in a couple of weeks, and I’ll probably get back at writing over here. I am thoroughly enjoying the freedom of doing what I want, when I want.
I’m requesting of the Universe a year filled with blessings and abundance for myself and all I make contact with in 2022.
Sending you love and warmth, Chelle
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