Today’s guest post is from Nan at Eat Breathe Blog!  Nan is a busy mom of a 3 year old boy as well as a Personal Trainer, Nutritionist, and Fitness Advisor.  She’s sharing her hearty Vegetable Soup that can be frozen for a great make-ahead meal!
 

 
Soup’s on!

I always wanted to learn how to cook. I remember watching my mom whipping up all kinds of meals when I was younger – everything from chicken dishes served with creamed spinach to pork chops sprinkled with rosemary and a side of yams. It didn’t matter what she made; it was all delicious. (I’m biased but it’s still true.) Years ago, before I had my son, I asked her to teach me some ‘home basics’ like shopping wisely with Valpak coupons and making some basic meals I had enjoyed in my youth and adolescence. We headed off to the store and quickly decided upon vegetable soup for starters. Good year-round (but of course especially great during the winter), it’s a great make-ahead meal that yields more than enough servings to get me and my son through the week.

Some parents might balk at veggie soup, knowing well their child’s eating habits. The great thing about this recipe is that it can be modified just about any way you like (helpful for picky palates). As a kid, I couldn’t stand tomatoes, so Mom always left them out of the recipe. (I know they’re actually a fruit, but when I was a kid, I would hear no pro-tomato arguments.) Here’s a simple recipe that can get you started:
 

I love best that this soup is easy to make, which is important given my schedule. It also allows me to try out different combinations of ingredients and still end up with a fabulous soup. If I’ve got some extra time, sometimes I’ll chop up fresh veggies like carrots and celery and supplement them with frozen corn and green beans. Sometimes my son is more in the mood for the grocery store’s “multi-mix” of veggies, but I have to be careful about what the package includes. Only by finding a stack of lima beans hidden in his napkin did I find out he wasn’t a fan.
 
I also add in other spices, like basil and thyme, often experimenting with what I have on hand. Sometimes I leave out the pasta and opt for some potato chunks. I find that two large or three medium-size potatoes, diced and parboiled before adding to the mixture, make the soup nice and hearty for winter months. I’ve also chopped up a tiny bit of extra-firm tofu and added it to the soup for an extra shot of protein. I am starting slowly, however. Though tofu soaks up the soup’s flavors, I want to make sure it’s something my son can tolerate in larger quantities. He seems to like it so far, even if he’s not sure what it is. His first taste prompted him to say, “Mommy, this chicken is squishy!”
 
I’m glad my mom taught me a few recipes that fit into my on-the-go schedule. This soup is satisfying, improves in flavor as the week unfolds, and is easy to dish up for a quick meal (especially good with a slice of lightly-buttered bread). I like making it for my son and seeing what variations he likes better than others. It reminds me of watching my mom cook and always makes me smile. Good luck in your cooking adventures!
 

Thanks for sharing your story and recipe with us, Nan!  Your son sounds like a cutie pie! I’m sure he’ll have great memories of both of you in the kitchen when he grows up!

Visit Nan at Eat Breathe Blog and follow her on Facebook and Twitter!