Soup Success - Smooth Vegetable Soup

My usual excitement and anticipation for weekend cooking was replaced with aprehension when it came to the soup. I have been wanting to make a vegetable soup for some time now, but was a bit nervous since the majority of my last soup adventure was digested by the garbage disposal rather than our stomachs. I followed a recipe, but it was bad. So this time, I decided to wing it. I did my usual research of perusing what seemed like dozens of recipes, and this is what I came up with...a winner!

Smooth Vegetable Soup

2 tbsp. olive oil
2 large cloves garlic, crushed
1 medium cooking onion, chopped (about 1 cup)
2 carrots, chopped
1 medium baking potato chopped
1 plum tomato, chopped
1 (15 oz.) can chick peas, drained and rinsed
2-12 oz. packages frozen green peas
4 c. low-sodium vegetable stock
2 c. water
1/4 tsp. thyme
1/8 tsp. cayenne pepper
3/4 tsp. fresh cracked pepper
salt to taste (forgot to measure; a few turns of the sea salt grinder)

Heat oil, garlic and onion in your favorite stock pot on medium-high heat until onions just start to soften. Add carrots and cook for an additional 2 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 20-25 minutes. Transfer soup in batches to a blender or food processor and puree until almost smooth. (I like a few tiny bits left in the mix) Garnish with fresh grated parmesan and more pepper. Serve with some crusty bread.

Tip: After simmering, I transfered the soup to another stock pot before blending. This way you can pour your pureed soup back into the original cooking pot to mix and to reheat if necessary.

This recipe makes a decent amount. Plenty to eat and enough to freeze for later. Enjoy!

Welcome!

Well, after thinking about it for months and months, I have finally started this, my cooking blog. Why "Playing House"? I am by no means an expert, and I usually feel like I am just playing in the kitchen. A little of this a little of that, which can be challenging when it comes to sharing recipes because I rarely write things down, but I am trying. Also, if you are not already aware Dan and I are Jack Johnson fans. I especially like his song "Do You Remember," in which, he shares how his wife used to, and still does, describe their life together as "playing house." I plan to be playing for a long, long time. For my first entry it is only fitting that I share our version of rice & beans. It's a staple around the world, as well as in our home (we make it at least once a week).

Black Beans and Rice

1-2 Tbsp. Olive Oil
1-2 cloves garlic, crushed
1 cup long grain, white rice
2 (15 oz) cans black beans, well rinsed
1 (15 oz) can tomatoes and green chilies - we like Red Gold, hot

Prepare rice according to package directions. While rice is cooking, add oil and garlic to a skillet on medium heat. When the oil starts to bubble, add the tomatoes and green chilies (DO NOT drain) and black beans. Stir and simmer for about 15 minutes until the sauce begins to thicken. You can smash some of the beans with the back of a spoon to help it along. Serve beans over rice.
There you have it. Cheap and DELICIOUS!
...and a special thanks to my mother-in-law who got me hooked on this. :)
Please note that this site is still under construction and may change quite a bit in the next week.