Slow-Cooker Tuscan White Bean Soup

for 6 servings

3 cloves garlic, sliced
1 medium onion, diced
3 carrots, sliced
4 stalks celery, sliced
4 cups kale, chopped
14 oz diced tomato, 1 can
15 oz cannellini bean, 2 cans
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups vegetable stock


  1. Add the ingredients to a slow cooker.
  2. Set it to low for 8 hours or high for 4 hours.
  3. Serve while hot.
  4. Enjoy!

Chicken Noodle Soup

for 8 servings

2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
14 ½ oz chicken broth, 4 cans
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf


  1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  2. Add celery, carrots, and cooked shredded chicken.
  3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  5. Remove bay leaves from the soup.
  6. Enjoy!

Green Vitamin Juice

for 2 servings

1 ½ cups orange juice, freshly squeezed
1 cup fresh spinach
1 cup leafy green, of choice, optional
½ cucumber, sliced
1 small apple, sliced


  1. Combine orange juice, spinach, and other leafy greens into a blender and blend until consistency is smooth.
  2. Add cucumber and apple. Blend until smooth.
  3. Pour into a glass and serve right away, or chill in refrigerator, if preferred.
  4. Enjoy!


Soothing Lemon Ginger Tea

for 2 servings

4 cups water
1 lemon
1 piece ginger, 2-3 inch (5-7 cm)
2 teaspoons honey, or preferred sweetener


  1. Bring water to a boil and remove from heat.
  2. Cut lemon and ginger into thin slices. Add to the hot water.
  3. Steep for 5-10 minutes.
  4. Strain and pour tea into mug.
  5. Add honey, stir, and serve.
  6. Enjoy!


Butternut Squash Soup

for 8 servings

2 tablespoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme


  1. Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
  2. Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  3. Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
  4. Cover and reduce to a simmer for 25-30 minutes.
  5. Uncover and remove thyme and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Allow to cool for 2 minutes then serve.
  8. Enjoy!

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03:25 2018-2-27


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