Lasagna Soup with Ham


This is a delicious and easy crockpot soup.  I needed something quick and easy tonight, something not fussy.  I looked in my pantry and thought soup would be a great choice since the weather outside is rainy and cold, but I did not have a great deal of fresh veggies on hand and I did not have any meat thawed.  Hence the Lasagna Soup with Ham.  It turned out delicious and the kids enjoyed it!

Here’s what I used:

2 quarts canned Roma tomatoes (these were canned from my garden this past year)

4 cups beef broth

2 Green Bell Peppers (chopped)

Ham cut into bite sized chunks

4 cloves minced garlic

Oregano to taste

Basil to taste

Onion Powder to taste

Salt and Pepper to taste

1/2 cup Parmesan Cheese

Lasagna Noodles (depends on how many you want)

Shredded Mozzarella Cheese

Combine the first nine ingredients in a crock pot, stir and place on medium.  My crockpot is programed by hours so I set mine for 6 hours.  At the five hour mark, break Lasagna noodles in quarters and place in crockpot.  Fifteen minutes before serving, add parmesan cheese.  Serve in bowls with a little Mozzarella sprinkled over and enjoy!


Homemade Tomato Soup Recipe

This weekend we had some friends over, and we provided our favorite meal:  build your own grilled cheese bar and tomato soup. We have really enjoyed grilled cheese bars.  We supply a bunch of different kinds of cheeses, with meats, veggies and sauces.  Most creative so far is the pizza grilled cheese!  Yum!

DSC_0347DSC_0348 But this is not what I am writing about today.  It is the yummy homemade tomato soup we made!  So easy, and so yummy.



Here is a yummy and delicious recipe

Scrumptious Tomato Soup

Peel eight carrots and dice

Dice one and a half onions

Dice 1 red bell pepper and 1 orange bell pepper

3 quarts whole tomatoes, juice and all

3 cups beef broth

1 1/2 cups of milk

1 cup grated parmesan




4 large cloves of garlic

Cook the onions, carrots, garlic and bell peppers in 1 stick of butter.  Yes you heard that right, melt one stick of butter and cook the diced veggies until tender, about 20 minutes over medium heat.  Once those are tender, add three quarts of whole tomatoes juice and all to the pot, add the basil, salt and pepper and simmer for another 20 minutes.  Add the beef broth, and let simmer again for 20 more minutes.  Get an emersion blender and blend until smooth.  Add the milk and cheese, cook again until warmed through.  Add a little more salt and pepper to taste, and the soup is done.

DSC_0001 (4)

I garnished my with blue cheese, and I loved it!  But try whatever cheese you think would work for you, or no cheese at all!  My children loved this soup, and now actually want this instead of the canned goodness we all know and love.

I hope you all love it!



Wednesday Weekly-Lentil Soup


Oh this week has been an adventure in cooking.  With birthdays, and kids and all their activities.  After eating some very fast, or extremely fattening home cooked foods, we were yearning for something less heavy.

In comes Lentil Soup.  Oh my goodness.  This was my very first time making it ,and I fell in love.  I could not find a recipe that I really truly liked, so I just went ahead and made up my own variation.  This is about 3 different recipes from a soup cookbook I found in my stash. It is called “Soup, Superb ways with a Classic Dish”. It was hearty, yet light.  Simple, yet delicious.  I even whipped up homemade wheat muffins (my great grandmothers recipe)  to go with them.  Hot muffins, hot soup.  What could be better on a cold February night.

So instead of posting all of the foods we enjoyed eating this week, I am just going to share the one nutritious meal.  Because it was like a detox for my body.

Here it is:

1 1/2 cups dried Lentils

Olive oil

bacon (however much you would like)

1 onion chopped

3 celery stalks chopped

4 carrots peeled and chopped


bay leaf

1 can of tomatoes (we used a pint of our canned tomatoes, I cut them with scissors to make them smaller)

2 quarts vegetable stock or chicken stock (we used veggie stock since my hubby is allergic to chicken)

dried basil to taste

oregano to taste

2 tablespoons garlic

1.  Soak lentils in cold water for about 1 hour.  Drain and rinse.

2.  Cook bacon and chop very well.

3.  Cook chopped veggies and garlic in about 3 tablespoons olive oil until onions are slightly translucent.


4.  Add lentils and cook for about 2 minutes.

5.  Add jar of tomatoes.

6.  Add Bacon

7.  Add all the dried spices (oregano and basil)

8.  Stir all ingredients making sure they are all incorporated well.  Cook for another 2 minutes.

9.  Add all of your broth and salt and pepper to taste.

I could mine on low for about 2 hours.  Oh it was so good, and easy to.  I am sure you can speed up the cooking time, but be careful not to burn your soup or be hasty.  You want all of those flavors to cook in.


If you have any recipes you would like to share, please feel free in the comments section.  Leave a link to your blog, and we will visit!