Easy Italian Vegetable Soup

Well, it is time to write again. Last Sunday we had Easy Italian Vegetable Soup. It turned out Very Good. There were a few things that I would do differently, and did do differently. But it was very good.

One thing I did differently was to add a small can of tomato paste, and a can of mixed vegetables. I used regular beef broth instead of condensed. Also Instead of using red wine, I simply added another can of beef broth to the mixture. I nearly forgot, I used about 2 tablespoons Ialian Seasoning blend instead of the basil alone. Next time I would add more veggetables, to make the liquid not seem quite so thin. Other wise this was delicious.

14 1/2 ounces diced tomatoes
10 1/2 ounces condensed beef broth
8 ounces sliced mushrooms [canned is fine]
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium bell pepper, chopped
1/3 cup dry red wine or beef broth
1 1/2 tablespoons dried basil leaves
2 1/2 tablespoons sugar
1 tablespoon extra virgin olivee oil
1/2 teaspoon salt
4 ounces shredded mozzarella, optional

Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil, and sugar in slow cooker. Cover and cook on low 8 hours or on high for 4 hours.

Stir in oil and salt into soup. Serve garnished with cheese, if desired.


This would make a basic soup that would be very adaptable to whatever was on hand at the time.

Grilled Chicken

A few weeks ago we were barbecuing hamburgers and hot dogs when I got this really off the wall idea to get him to cook my two chicken breast halves for lunch later. Now, if I haven't said it before - he hates chicken. This time however, he comes back in with the chicken and tell's me that if I tried the chicken I would want to eat it not, the hamburgers.??? What? You liked this?? Well, of course I had to sample my chicken, he was right!
Last time however he was paying more attention than this time, and this time he burned it - yuck. But it is worth a try if you can keep the black stuff off... Grin.

Grilled Chicken Breasts
Serves: 4

4 boneless skinless chicken breast halves
8 tablespoons olive oil
1 package all good Italian dressing seasoning mix
8 teaspoons kosher salt, or to taste
black pepper, to taste

Rinse the chicken breast. Flatten with the flat side of a meat mallet.

Dry chicken breasts and rub with 1 tablespoon oil per side. Pepper to taste on each side. Sprinkle about 1 teaspoon salt on each side. Then divide the dressing mix per each side of chicken. Place the chicken in the refrigerator for at least 30 minutes to 1 hour.

Grill over hot, direct heat, for about 15-20 minutes per side, or until a meat thermometer reads 165 degrees F.

Enjoy.