I hope that everyone had a wonderful Thanksgiving. It sure feels a lot more like late March then the very end of November. It looks like the chill will be back in the air on Thursday…a perfect evening to warm yourself with a yummy, healthy quart or two of soup!
Eggplant Parmesan Soup…I love eggplant parmesan! This recipe is from the New England Soup Factory Cookbook and is great! It has all the components of eggplant parm- and tastes just like it- but can be eaten with a spoon! If you are VEGAN and would like this soup specify when you order…I can substitute soy parmesan cheese or just omit the parmesan cheese from your quart. Ingredient: eggplant, olive oil, garlic, onions, celery, stewed tomatoes, tomato juice, veggie stock, white wine, dried oregano, dried basil, garlic croutons, parmesan cheese (specify soy if you prefer), balsamic vinegar, kosher salt & pepper. Garnished w. grated parmesan & home-made garlic croutons. Vegetarian, Vegan if specificed. 13. per quart with bread for dipping.
Hamburger Soup…I made this soup once before last winter. This is my maternal grandmother’s recipe and is one of those classic, comforting soups that both young and old enjoy. I often make it with ground turkey but have decided to use local ground beef this week…poultry product overload from Thanksgiving! Ingredients: Olive oil, carrots, onion, celery, garlic, local ground beef, barley, chicken stock, diced tomatoes, itty bit of ketchup, dried oregano, dried basil, dried thyme, fresh parsley, pepper & kosher salt. Garnished w. grated parmesan. 13. per quart served w. bread for dipping.
Sweet Treat: Coco Walnut Butter Cookies…texture like that of a fudgy brownie, yet more delicate. 1. per cookie
Beets Cooking 
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