hi everyone stopping by for the first time today.
all the veg soup is cooking. i also decided to do a quick leek and potato soup for my son.

leek and potato soup

• 1 medium sized leek or 2 small ones chopped up and rinsed well
• 3 small potatoes or 1 big one, whatever you have around, chopped
• chopped garlic

i put the chopped garlic, leeks and potato in a medium sized pot with a little olive oil. i stirred them around and let them sauté for a few minutes.

i added some onion powder, garlic powder, dried parsley and veg bouillon powder to the pot. i stirred everything around and added enough water to cover the veggies.

i turned the heat down to low and let the pot simmer until the potatoes were tender. i turned off the burner. after the soup had cooled a bit i pureed it with my stick blender. super quick and easy

rattailstewie

well it's not really rattailstewie, it's ratatouile, or my version of it at least.

1/2 a yellow pepper diced
1/2 a green pepper diced
1 small zucchini diced
1/2 a small eggplant diced
white button mushroom chopped up- usually in quarters is fine
1 carton of chopped tomatoes
not pictured is my onion, 1 small onion chopped
seasonings- i don't really measure these, i just add what looks right so to help you out i'll say 1 tablespoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon basil, 1 teaspoon oregano. tiny bit of chili powder, 1 bay leaf. i also do a squirt of garlic paste from the tube and a huge squirt of tomato paste

once you get the veggie chopped up i toss them in my sauce pot with a splash of olive oil and the garlic paste on medium high. i stir them around until the mushrooms and onions are looking soft. i add the dried seasonings, except the bay leaf. i give everything a stir. when things are starting to stick to the bottom of the pan i add my chopped tomatoes. i then add about a can of water. i turn down the heat to low. i add the bay leaf and tomato paste. i let everything simmer for at least an hour. it may seem at first that you didn't add enough water but the zucchini and rest of the veg release a lot when it cooks. it's done when everything is tender. i don't add salt or ground pepper to my dishes normally when i cook them because a lot of this stuff i feed my toddler. i add that when it's on my plate.

now for the sausages you cook them how you like separately and add to the veggie when the dish is complete, or if you're not vegetarian like me you can add them to the pot and cook them before adding the veggie. also good with chicken or fish. i blend some of the veggie up in a bowl and add cooked meat for my son. serve over rice or pasta. since i was feeling lazy last night i ate mine over a small plate of french fries with some grated cheese- totally delicious. i usually just eat it with a hunk of garlic bread- dipping the bread in as a spoon

fruit sauce. i had an apple that was getting funky- in a not good way, a random pear and a plum left over from last week. i cut them all up, stuck them in a pot with a little water and cooked them until they were soft. when it had cooled a little i pureed them with a stick blender. now little kid has fruit sauce for his yogurt.

main ingredients for all the veggies in the house soup
1/4 head of white cabbage thinly chopped
1/2 bell pepper
small sweet potato
1 onion finely diced
1 carrot chopped
1 small zuchini
2 celery stalks diced up
1 medium to large potato
couple slices of swede cubed
1 can of roman beans
1 can of chopped tomatoes
some chopped garlic
assorted seasoning- onion powder, garlic powder (1 teaspoon of each),chili powder (1/4 teaspoon), oregano, basil ( 1 tablespoon of each), veg buillon (2 tablespoons.) or 1 stock cube.
good squirt of tomato puree

i toss all the veg into a 4qrt pot, i think it's a 4 qrt pot. it's the biggest one i have. i saute everything in a little olive oil.

when things start softening up i add the seasoning. i let it cook a few minutes more. add the chopped tomato and beans. add enough water to cover the veg, usually a can and a half.

bring everything to a boil. cover and turn down to low. cook 1hr. uncover and let simmer about 1/2hr. veg should be tender when done. makes about 5 servings. great with shredded cheddar cheese on top and garlic bread.