Name: Vegetable Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 6 oz. pancetta chunks*; 1 yellow onion, coarsely chopped; 2 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 2 garlic cloves, diced; 1 large tomato, coarsely chopped; 2 tbs tomato paste; 1 green bell pepper, coarsely chopped; 1 can of white beans; Ditalini pasta; 1 quart chicken stock; 2 dried bay leaves; 1 tsp chili flakes

Vegetable Soup Recipe

10/20/2022

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If, like me, you’re alone in your home right now, this recipe freezes well. Use a souper cube to freeze leftovers or allow the soup to cool before scooping into quart sized bags. Squeeze out the air, seal, and freeze. I often find I can eat a quart of the frozen soup in a day on my own, and by doing that with this recipe, I enjoyed over six meals with it by myself.

This recipe is a base for using whatever you have in your fridge that simply needs to go. Greens like spinach or kale can also be added to make sure it gets a second chance as well. No white beans? Kidney beans or black beans will be fine. No fresh tomato? A can of diced tomatoes will render a similar amount of liquid as the large fresh diced tomato.

I also keep bouillon on hand to make some chicken broth for whenever I don’t have any homemade stock around. In these first few weeks alone, it’s been especially useful. I don’t eat enough meat to have the bones around for a good stock as often as I used to when feeding two people instead of one.

How do you make your vegetable soup? Share your own tips and tricks below!

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Midwestern Chili Recipe

5/31/2021

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Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.

This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well.

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Eating Normal Clam Chowder

2/6/2021

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My husband and I spent enough time in Delaware that our preferred winter soup for a chilly day is New England Clam Chowder. Over the years, I’ve edited old recipes to get down to one that is uniquely Eating Normal, and today I share it with you. It’s going to be a very cold week in Green Bay, Wisconsin, and I assure you that we already made our chowder to get through the weekend. Enjoy!

Ingredients:

4 Medium Russet Potatoes
½ medium yellow onion
3 cloves garlic
4 strips of bacon
1 bottle of claim juice
2 cans of baby clams, juice reserved
1 tbs flour
1 tbs butter
4 oz cream cheese
¼ cup whole milk

Toppings:

Oyster Crackers
Hot Sauce
Chives/Green onion
reserved bacon bits

Heat a medium size pot over medium heat. Chop bacon strips into small pieces and add to the top. Allow to render fat and crisp up. While bacon is cooking, skin and chop potatoes into small pieces, dice onion and garlic. Place potatoes in a bowl of water to prevent browning.
Remove bacon bits from the pan and add onion. Allow to sweat out for about two minute before adding garlic. As the garlic becomes aromatic, add butter to the pan. Once melted, add butter to create a roux around the garlic and onion. Cook for about 2 minutes to work out the raw flour taste.
Add potatoes and stir with the roux mixture. Allow a minute for them to cook together before pouring over small bottle of clam juice and the reserved juice from the canned clams. If your potatoes are not submerged, fill the clam juice bottle halfway with water and pour into the pot.
Bring to boil and allow to cook for about 10 minutes, checking potatoes for your preferred doneness. When the potatoes are cooked, reduce heat to low and use a potato masher or silicone spatula to begin breaking up some of the potatoes along the wall of the pot.
Add 4 oz cream cheese and stir constantly to combine. This will help thicken the chowder. Definitely not traditional, but tasty! After the cream cheese has melted in, add your clams. Add whole milk until your desired consistency is reached.
Serve with oyster crackers and hot sauce, the reserved bacon bits, and your choice of chives or green onion.

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Vegetable Soup Recipe

Midwestern Chili Recipe

Eating Normal Clam Chowder

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