Easy Vegetable Soup

Last week, my poor husband had a root canal. I didn’t think it would be a big deal since I had my wisdom teeth out a few years ago and seemed to be back to normal within a few days. However, this experience seemed to be a bigger ordeal than initially expected..one side of his mouth was swollen so large that he had a hard time opening it wide enough for even a fork full of food to fit inside. He ended up losing his appetite and had a constant dull pain for almost the entire week. He went back to the dentist, and they said that if the pain and swelling didn’t go down that meant the infection was still there and they would have to redo his root canal! Well praise God, none of that was the case. After a few more days and a lot of meds, he was back to normal. So we lived on soup and applesauce for a few days, and I made up this easy vegetable soup that I am sharing today. I simply thought of  everything I like in soup and put it together.

Vegetable soup: vegetable stock, celery, carrots, onion, green onion, mushrooms, black pepper and a few other seasonings


First, I chopped the onion and put some butter, similar to how I make French Onion Soup. And let it saute a while before I add all the other ingredients. I slice all the vegetables very thin and add to the pot. Then, add the vegetable stock and seasonings (I like a lot of black pepper) and let simmer for a while (about 1 hour).



Serve with some toast and enjoy!


Vegetable Pot Pie

I can’t believe it’s March! I am on “spring” break this week, and the weather has given no  indication that spring is coming anytime soon. In light of all the blizzards and horrible weather that have been hitting this country, I felt this need for comfort food like a tasty pot pie. The term “pie” is used pretty loosely in my recipe because I didn’t really want to make an actual pie..I combined these two recipes because I wanted to do something really easy, and I love the biscuit on top instead of actually making pie crust: Vegetable Pot Pie and Vegetable Pot Pie with Bisquick

Vegetarian Pot Pie: 2 c. frozen mixed vegetables, 1 can condensed cream of potato soup, 6 small red potatoes, 1/2 onion, 1/2 c. milk, 1/2 tsp thyme, salt and black pepper

Crust: 3/4 c. Bisquick mix, 1 egg, 1/2 c. milk

Heat frozen mixed vegetables and add chopped onion after a while. Wash and chop 6 red potatoes. I like red potatoes because they cook fast and taste great with the skin still on it.
Add the potatoes, cream of potato soup, and a little milk to the pot (if it is too watery, add a pinch of flour) and heat until potatoes are semi-soft. Preheat oven 375 degrees.
In a separate bowl, I followed the Bisquick instructions on the back of the box and added an egg. Grease a baking dish, put the filling inside and the biscuit mix on top
When I first put the Bisquick dough on top, it looked like there wouldn’t be enough so I added more dough but didn’t put egg in it so that is why there are two different looking dough patterns on top lol. Turns out, I didn’t actually need the extra dough.
Put in oven for 30-40 min. With about 10 min left, I turned the heat down because I didn’t want the biscuits to burn.
I didn’t really expect the biscuits to be so high lol. The layer of “crust” was so thick, my husband and I had to dig around under it to get more filling. But overall, it was soooo good. This is the ultimate comfort food on a cold rainy day..the warm biscuit and potatos..mmm. And usually I have enough food from dinner to eat for lunch the next day; but after this dinner, there were no leftovers!