Vegetable and Bean Soup

The following recipe is adapted from Jamie Oliver's "Spring Vegetable and Bean Soup." Here goes my version...

INGREDIENTS:
3-4 carrots, peeled and chopped
2 celery stalks, sliced
1 small onion, diced
2 cloves garlic, pressed
2, 32oz packages chicken broth
2 cups cauliflower, chopped
2 cups broccoli, chopped
1, 15 oz can chick peas or cannellini beans, rinsed and drained
Handful of spaghetti noodles broken into thirds
4 stalks of kale, the leafy green part broken off of the stem (optional)
1 1/2 TBSP lemon juice
sea salt & pepper to taste

1. In a large stock pot saute carrots, celery, onion, and garlic in 2 TBSP olive oil. Season with salt & pepper. Cook for 6-8 minutes or until onion and celery are tender. Add chicken broth and bring to a boil. Once boiled add cauliflower, broccoli and beans. Add broken spaghetti and lemon juice. Season again with salt & pepper. Bring to a second boil, then simmer covered for 10-12 minutes.  If you are using kale, throw that in after the 10-12 minutes and cook an additional 2-3 minutes or until kale is wilted.
2. The soup is finished, it's time to eat!

Corn Pudding Souffle

This dish is a Thanksgiving tradition for our family. It's my mother-in-law's recipe. I look forward to it just as much as the turkey. Thankfully we get to have it again at Christmas! Here it is:

INGREDIENTS:
2 eggs
1 1/2, 8 oz packages corn muffin mix
2, 14 oz cans kernel corn, drained
2, 14 oz cans cream style corn
1 cup sour cream

1/2 cup melted butter
1 cup grated cheddar or swiss cheese


1. Preheat oven to 350. In a large bowl combine eggs, corn muffin mix, corn, cream style corn, sour cream and melted butter. Mix well. Spoon into a large, deep baking dish and bake for 35 minutes. Remove from oven and sprinkle cheese on top. Bake for 10 minutes more or until a knife comes out clean. Serve immediately.

Serves 10-12