Saturday, January 23, 2021

Life is Returning to Normal so Here is the Weekly Menu

Frank was released from the hospital for the third, and hopefully last time, this past Monday.  It was nice because he got to see Chuck before he left early Tuesday morning.  

Since then life has been a whirlwind of making doc appointments, setting up home care and fielding phone calls.  Add to this that the Teen is starting a new semester in school and the bowling team has resumed and I have been pretty busy.

Vegan Vegetable Soup

I didn't have a menu made for this past week but I did have lots of recipes and ingredients that I had gotten for prior menus that never got made so we got by pretty well.  I served up this Vegan Vegetable Soup that was hearty and filling.  I am sharing the recipe with you today.  It is a wonderful way to Eat a Rainbow and to try to build my husband's strength and immune system back.

Now that life is getting some semblance of normalcy back I am gathering my thoughts, my recipes and my calendar and setting up the menu for the coming week.  I pray that this month goes out more quietly than it came in.  You will see quite a few recipes that were posted earlier this month but that didn't get made.  Hopefully this week holds no surprises. Stay Safe and Stay Well....

DASH Pizza Margherita

Sunday Supper
Mediterranean Chicken and Orzo

Meatless Monday
Gnocchi Pomodoro

Taco Tuesday
Mexican Bake

Sweet Potato and Peanut Stew

Wild Rice Stuffed Pork Tenderloin

Fish Friday
Chopped Avocado and Shrimp Salad

Soup, Vegetable, Vegan, Healthy, Quick
Soup, Vegetable, Vegan
Yield: 4 servings
Author: Wendy Klik
Vegan Vegetable Soup

Vegan Vegetable Soup

This hearty soup is chock full of carrots, leeks, potatoes, kale and chickpeas. It is vegan, low in fat and sodium and best of all.....scrumptious.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


  • 1 (32 oz) box low sodium vegetable broth
  • 2 leeks, white parts only, well cleaned, halved, sliced into half moons
  • 1 carrot, scraped and sliced
  • 2 stalks celery, sliced
  • 1 lg. gold skinned potato, peeled and diced
  • 1 (15 oz) can garbanzo beans (chickpeas) drained and rinsed
  • 1 bunch kale, stemmed and chopped
  • 1 t. tamari sauce
  • Pinch of salt, pepper to taste
  • Juice of half a lemon


  1. Place the broth, leeks, carrot, potato, beans, kale and tamari in a large soup pot over medium high heat.  Bring to boil.  Reduce heat, partially cover and cook until vegetables are tender, about half an hour.
  2. Taste and season, as needed, with salt and pepper.  Squeeze the lemon juice into the soup and serve.


Adapted from a recipe found at Serious Eats



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)



  1. So glad to hear Frank is home from the hospital. Continues prayers and positive energy to you and Frank and family.
    The soup looks delicious. Take good care of yourself.

  2. So good to hear! Fingers crossed that things remain "normal!"

    1. For sure Karen. This Roller Coaster can stop anytime now so that we can step off.


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.