I hope all of you are enjoying your weekend, because I know I am! Last night my girlfriend and I went to see the movie Silver Linings Playbook. I personally find that my opinion on a movie is always affected by the reviews I hear before-hand. Movie reviews to me are silly because your feelings towards a movie are about as personal as your food and wine preferences. To each their own. So when everyone says a movie is ‘really good’ I have much higher expectations and usually end up disappointed. Whereas on the flip side, when someone says a movie is just ‘okay‘ then I find that it’s always better than I assumed. So I was excited to see this movie because not only had I not heard any opinions from anyone, but I had absolutely no idea what it was even about. With the risk of sounding hypocrtical now…. I personally thought it was really good. It’s a great mixture of drama, humour, unpredictability and romance! Let me know what you think!
After a great sleep, my hubby and I went to the early morning church service this morning which was an inspiring way to start the day and now I’m getting dinner ready for tonight. How I love my slow cooker….let me count thy ways. This is one of my favourite soups. I found the recipe in my Crazy Plates cookbook and made a few adjustments. First of all who wants to stand over the stove cooking soup all night?! So I altered this recipe for a slow cooker meal, changed the amount of some spices and instead of adding the dried noodles to the soup (they were mush by the time the soup was done) I recommend cooking the noodles separately and adding them to the soup when it’s done cooking. I love the heartiness of this soup, not to mention that it’s skinny on fat but not on flavor! I hope you like it!
- 1 tbsp coconut oil (or olive oil)
- 3/4 cup chopped yellow onions
- 2 cloves garlic, minced
- 1 can diced tomatoes (do not drain)
- 3 cups reduced sodium low-fat chicken or vegetable broth
- 3 cup vegetable cocktail (V-8 juice)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 1 cup chopped green cabbage
- 1 can chickpeas, drained and rinsed
- 1 tbsp parsley
- 1 bay leaf
- 1 tbsp dried basil
- 2 tsp dried oregano
- 1 tsp thyme
- season with salt and pepper
- 3 cups baby shell pasta
1. Heat oil in medium size pan over medium heat. Add onions and garlic. Cook and stir for 3 minutes, until vegetables start to soften.
2. Add onions and garlic to the slow cooker. Add remaining ingredients. Cook on low for 6-8 hours.
3. Cook pasta according to package directions and add to soup at the very end. Serve with fresh garlic bread or cheese buns.
Anyone who tells a lie has not a pure heart, and cannot make a good soup ~ Ludwig van Beethoven