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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, September 17, 2012

Scraps and Snippets ~ Roasted Tomato Bean Soup


After seeing a few recipes for Roasted Tomato Soup and trying one prior that was okay but not quite there, I played around and came up with this concoction. I love soup, but vegetable soup is not always filling enough to make it a full meal.

Rob says it's the best soup ever. That's high praise.

10-12 medium (organic/heirloom) tomatoes cut into wedges
1 can (or 1 2/3 cups cooked) white beans
1/2 cup or so of diced eggplant
4-5 mushrooms (regular sized)
6-8 Kalamata olives
1 sliced onion
6 cloves garlic sliced
5 cups vegetable broth
fresh basil (6-7 leaves chiffonade)
fresh thyme (the leaves from 3 sprigs)
Sea Salt


Heat oven to 425. Chop and dice eggplant, tomatoes, onions, garlic, mushrooms. Lay out on two greased cookie sheets. Sprinkle liberally with sea salt. 

Roast for 20-25 minutes. When they are close (check at 18-19 minutes place the basil on the cookie sheet) Veggies should be tender, beginning to caramelize and are darkening. Place the slightly cooled veggies in a food processor with the beans, olives, thyme and another few shakes of salt. Puree all. 

Dump into a crockpot or large saucepan. Add the vegetable broth and heat through or simmer on low.