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This is the time of year when all I want to do is eat comfort food, like: pasta, bread, cheese, and soup.

Oh my god, I love SOUP - the smell, the taste, the texture!

And I have to say that I eat a lot of soup during the autumn and winter months because I make big batches so that I can enjoy them for several days.

As you know from the graphic on my blog sidebar, I am a foodie fan of, The Domestic Geek (Sara Lynn Cauchon), who hails from Canada.

I started following her YouTube channel last summer, where I discovered some amazing summery food recipes that included salads, sandwiches, and dinner meals. I would literally watch her videos; jot down all the ingredients from certain recipes; run to Trader Joe's, and then run home and prepare them. And I did the same thing in the fall and winter.

What I really like about her recipes is that they are fast, uncomplicated, and health-conscious. She shares all sorts of recipes that include vegetarian, non-vegetarian, gluten-free, and vegan. There is something for everyone. She also shares delicious dessert and smoothie recipes.  

Today I would like to share a recipe that I have made twice because it was THAT good.

Hearty Vegetable Soup

Here is Sara in her kitchen as she prepares the soup.

She's delightful! Warm, witty, and so down-to-earth. She is currently pregnant with her second child and I am so happy for her. 

Recipe:

SERVINGS: 6
CALORIES: 220
PREP: 10 minutes
COOK: 40 minutes

*NUT-FREE, GLUTEN-FREE, EGG-FREE

INGREDIENTS:

1 tbsp oil
1 yellow onion, diced
2 celery ribs, sliced
2 carrots, peeled and sliced
1 red bell pepper, diced
2 garlic cloves, minced
1 tbsp Italian seasoning
119-oz can chickpeas, drained and rinsed
119-oz can fire-roasted tomatoes
4 cups chicken broth
1 Parmesan cheese rind
3 cups green kale, chopped
1 cup frozen green peas
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

DIRECTIONS:

In a Dutch oven or pot, heat the oil over medium-high heat. Add the onion, celery, carrots, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and Italian seasoning and cook, stirring, until they are fragrant, about 30 seconds. Add the chickpeas, fire-roasted tomatoes, and broth. Add the Parmesan cheese rind and bring the soup to a boil. Reduce the heat to medium-low and cover the pot. Continue to cook until the vegetables are tender and the flavors have concentrated, about 20 to 30 minutes.

Remove and discard the Parmesan rind. Stir in the kale and peas. Season with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.

Serve immediately topped with some freshly grated Parmesan cheese or store in the refrigerator for up to 5 days.

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I altered two ingredients in this recipe. I didn't use onion, because you all know why. And I also didn't add peas the first time I made this. I really love peas, however, I forgot to get them when I went to Trader Joe's.

Chef Ron-zoni


Here are a few photographs of my own soup stewing on the stove... 


With some nice hot crusty bread (the second time I made this soup, I lightly toasted the bread in olive oil, garlic, and fresh sage)...


Topped with shavings of Parmesan, Romano, Asiago cheese...


I have to say, it was beyond delicious. And even more delicious the following day.

So if you're anything like me and have a passion for soup, I highly recommend this recipe. It just hits the spot. Particularly on a cold, cozy, wintery weekend.   


Bon appetit, everyone! 💗

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Places you can find The Domestic Geek

-YouTube (the link to this particular soup recipe)

31 comments:

  1. Is her Pinterest called Healthy Meal Plans instead of Domestic Geek? I just followed it from your link, so thank you. I love soup, but have you found Parmesan rind? I’ve been seeing it lately in other soup recipes too and I’ve never seen it in stores. Do you like the kale in the soup? I recently tried it for the first time in soup, but wasn’t a fan, even though I love it in salads.

    Once again, thanks for your recommendation! I’ve been enjoying Budget Bytes recipes on my Pinterest board, so I know you have good taste! Hope you are enjoying the cold and snow because that would be one of us! Hahaha!XO

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  2. Chef Ron-zoni LOL! That is hilarious! And I love the little gif. Where did you find that? This recipe looks and sounds delicious. We're getting more snow and freezing temps this weekend, so I may just have to make this. I think I have everything on the recipe in my kitchen except kale. I'll go to the store after work and grab a bag.

    Thanks for the sharing, Ron. Always something interesting! xo

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  3. Here is the link to her Pinterest: https://www.pinterest.ca/TheDomesticGeek/_created/

    She may also have one for her Healthy Meal Plans as well, so yes, it's the same person.

    No, I looked everywhere for the Parmesan rind, but couldn't find it. I think I'd have to purchase a solid wedge of Parmesan and then slice the rind. She says in her video that what she does is save the rinds and stores them in her freezer. What I did when I made the soup was I took several (thicker) shavings from the Parmesan, Romano, Asiago cheese I have and stirred them into the soup last minute. OMG...it was HEAVENLY, because it added such a wonderful flavor to the soup.

    Honestly, I wasn't sure about the kale. However, I liked the flavor it added to the soup once it wilted. The only problem I have with kale is the texture and thickness when it's raw, so it to awhile to cook. So what I tried the second time I made this soup, is that I purchased a bag of baby kale from Trader Joe's and it was much better because it wilted much faster.

    Glad to hear you're enjoying Budget Bytes! I'll tell ya, I'm finding all sorts of wonderful foodies to follow online and getting some really good recipes!

    Ha! Funny you mention snow because it's actually snowing right now, and I think it's supposed to continue throughout the weekend.

    Thanks so much for stopping by, my friend. Stay warm and eat soup! XO

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  4. Hey there Candice!

    Ha! I just couldn't resist the Ron-zoni part! I made that gif on Bitmoji and then downloaded it to my home computer, so that I could post it within this post. Isn't it cute? I have a few more I'm going to use in future recipe posts.

    Yes, this soup is PERFECT for a snowy, cold weekend! Between the hot soup and warm bread, it's ideal!

    The second time I made this soup I used baby kale instead of the regular and I like it better because it wilted faster. The other kale took forever to wilt. So you might want to try the baby kale. Just a suggestion.

    Thanks so much for stopping by, my friend. Have a great weekend.

    X

    P.S. it's snowing here right now.

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  5. I love Soup Season! This recipe looks awesome (sans the kale). I have 3-4 really great soup recipes I rotate during this time of year. And, since I cannot seem to only cook for two people, we have soup for daaaaays. 😆 Since our temps are in the single digits and wind chills below 0F.....Soup! It's What's for Dinner! Hope your have a warm and wonderful weekend. X

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  6. Ron, I smiled when I read your post this morning because there are a few foodie people who I follow on Instagram/YouTube, and The Domestic Geek is one of them!!!! Don't you just love her? And I agree, her recipes are fast and uncomplicated, but VERY healthy. I am not a "cook" by any means, so if I can follow along, anyone can. I just saw on her Instagram account today that she is so close to getting ready to have her baby. They are in the final countdown.

    This recipes looks so good! And I really liked your idea about frying the bread in olive oil, garlic, and sage. Where did you get that idea? Please share, Chef Ron-zoni!

    Have a wonderful weekend, sir. And I heard from my family in the Northeast that more snow is headed your way!
    xo

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  7. Yes, don't you just LOVE Soup Season, Lisa??? OMG, I could literally eat it five times a week during the fall and winter months.

    " And, since I cannot seem to only cook for two people, we have soup for daaaaays."


    HA! I know, it's impossible to cook soup for 1-2 people. Which is why I have it for daaaaaaaaays too!

    Wow...single digits?!?! It's been very cold here (and snowy), but only gets down to around the low teens. In fact, this morning it was snowing like crazy!

    Looking forward to a cozy, soup-eating weekend!

    Thanks so much for stopping by, my friend. Stay warm and souped-up HA!

    X

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  8. Hola Denise!

    OMG...you're a fan of The Domestic Geek too!? Isn't she faaaaaaaaaabulous? Me too, I am NO cook by any means, which means that if I can follow along with her recipes, anyone can. Last summer, I made so many salads that were on her YouTube channel! And yes, I saw on her Instagram that she posted about having the baby soon!

    I got that idea from another recipes I found on YouTube. It was a recipe for a white bead soup over toasted Italian bread. To DIE for! After I saw the recipe, I immediately went our and bought some sage. Here is the link to the recipe: https://www.youtube.com/watch?v=Jp63EJSUwAg

    Thanks so much for stopping by, girl. Have a wonderful weekend!

    X

    And, yup, more snow this weekend. In fact, it snowed this morning!
    *doing the happy dance*

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  9. Thanks so much for sharing the link, Ron! Oh my, not only does that bread look incredible, but so does the white bean soup. Looks like that's another one I've got to try!!!

    Enjoy the snow!

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  10. You are so very welcome! Right? Doesn't that white bean soup look IN-CREDIBLE? And wait until your try the toasted bread. HEAVENLY!

    Enjoy!

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  11. Thanks for the recipe, Ron. It sounds yummy! (And easy-peasy ... double-win!!) Love the image of Chef Ron -- he looks much at home behind a stew pot, ha!



    I agree: stews and soups (the heartier, the better) are perfect for this time of year. I find it challenging to eat soup when it's ninety degrees outside, but when it's below freezing, oh yeah! Best of all, you can whip up a LOT and freeze small portions for later, when you don't have time -- or feel like cooking.


    Bon appetit, indeed!! xx

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  12. https://t.co/YQd4Es3WCC?sRRpwtVMt

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  13. Oh, my God, Ron, this looks delicious! I'm just about ready to attack my computer with a spoon!

    I've been threatening to make soup for the longest time because, like you, I love the stuff.

    There is nothing better than a bowl of soup to take chill out of a cold winter day. (And unlike you, I hate the winter, but I'm not going to talk about that now.)

    And thanks for the tip on the Domestic Geek. I don't know her, but I can guarantee you I'll be bouncing over to her channel once I'm done sharing my words of wisdom.

    Take care, buddy, and, by the way...Chef Ron-zoni?!?

    No soup for you!!!

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  14. Hellooooooooooo there, Debbie!

    Yes...it so easy-peasy, which I love because I like things fast and simple.

    HA! I made Chef Ron-zoni with my Bitmoji app on my smart phone. I actually made a few more that I'll sharing in future posts.

    " I find it challenging to eat soup when it's ninety degrees outside, but when it's below freezing, oh yeah!"

    TOTALLY agree! The only soup I can eat during the summer is gazpacho, which I love on a hot summer day because it's so refreshing.

    Yup, the great thing about soup is that you can have it for several days. Even weeks, if you freeze it.

    Thanks so much for stopping by, my friend. Have a grrrrreat rest of your week.

    X

    We got more snow today, and more on the way this weekend!

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  15. Hey there Rob!

    Ha! I know, I should have figured out a way to make my pictures "scratch and sniff" so that you could at least SMELL the soup!

    Listen, if you like soup and you don't like spending a ton of time cooking, you have got to try some of the recipes she has on YouTube. Trust me, if I can make them, anyone can.

    "(And unlike you, I hate the winter, but I'm not going to talk about that now.)"

    Ha! I know you do. Most people do. I'm very much in the minority when it comes to loving winter. But I have to say that over the past several years, we've had very mild winters with very little snow. So, I think this year is making up for those past winters because it's cold and very snowy year.

    Thanks so much for stopping by, buddy. Have a faaaaaabulous rest of your week and weekend!

    X

    P.S. I just want you to know that I am so enjoying the videos you emailed me. In fact, I've been watching one of them (the 3rd one) every single day and really feeling the positive effects. VERY powerful! So, thank you!

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  16. Hey Chef Ron-zoni, thanks so much for sharing this recipe. It looks delicious! And I think if you ever decided to become a food photographer, you'd be successful. Your pictures are really, really great!

    I am a bigtime souper, so I will definitely check it out this weekend. There is nothing more comforting than nice hot soup on a cold, snowy day.

    Thanks, Chef Ron-zoni!

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  17. Ron, I think you missed your true calling, food reviewer! Did you ever think of starting your own YouTube channel where you reviewed food using a 5 star system? And at the end you could give it either a nay or a yay. LOL!

    No kidding, this soup looks DELICIOUS! I looks a lot like the vegetable soup my Italian grandmother made, especially in the photos you took of your own soup. And I love your idea about toasting the bread in olive oil, garlic and sage. That sounds incredible! I really like the flavor of sage, but find myself not using it as much as I should. I love the taste AND the smell.

    Thank you, Chef Ron-zoni! I will check out The Domestic Geek this weekend. I love finding new cooks online. And speaking of cooks, are you familiar with Jamie Oliver? LOVE him!

    Have a great weekend, neighbor. This soup will come in handy because we're getting more snow tomorrow! xox

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  18. That's great, Ron! I have to do that one more often.

    Now get back in the kitchen!

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  19. Rob, it's so funny because I just this minute sent you an email, sharing my experience with that video.

    Thanks again, my friend!

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  20. Hellooooooooooooooo Elaine!

    OMG...that is so funny! But I think before I could do that, I'd have to get much more experience in cooking myself.

    Yes, this soup is so damn good. I got that toasted bread idea from another recipe I watched on YouTube, in which the cook was preparing a Tuscany white bean, vegetable, and kale soup (https://www.youtube.com/watch?v=Jp63EJSUwAg). It was amazing! And I'm embarrassed to say that I loved it so much that I ate HALF the loaf of bread in one sitting LOL!

    Yes! Yes! Yes! I know of Jamie Oliver!!!! In fact, I subscribe to his YouTube channel. I love the videos where he goes to Italy and makes authentic Italian food with the people of Italy. And it all looks so delicious!

    Thanks so much for stopping by, neighbor! Yup....more snow this weekend. Yipeeeeee!

    Have a superb weekend!

    X

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  21. https://t.co/3p1U8bbocI?mPx8kQqI

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  22. Ron, we're going to try this either for lunch today or dinner tonight. It sounds and looks delicious, and perfect for a cold day, like today. Not only is it cold, but there is snow in the forecast. I love soup, but the best part to me is the toasted bread. Yummy!

    Thanks for sharing, Chef Ronzoni! That cracked me up LOL!

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  23. Hiya Matt!

    GREAT! And you're right.....it's perfecto for a cold day or night. Same here, it's in the low 20's this morning and there is snow in the forecast for today AND tomorrow.

    You will LOVE the bread! That's the firsts time I tried it that way and I literally could not stop eating it. LOL!

    Thanks so much for stopping by, my friend. Have a most excellent weekend and enjoy the soup!

    X

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  24. I love soup too, Ron. Italian Wedding is my go-to, but I'm planning on making a split pea and ham this week. It'll hit the spot with the extremely cold temps we've been experiencing lately.

    I've used a parmesan rind in cooking, too. It's especially nice in homemade spaghetti sauce.

    Hope you're doing well!

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  25. Hey Mark!

    Yes, without a doubt, Italian Wedding soup is the BOMB! In fact, my brother (the chef) makes the most amazing Italian Wedding soup. And so did my father.

    Oooooo---yes, split pea sounds awesome during these extremely cold temps. Us too. For the first time in MANY years, we are finally having the kind of winter I love, very cold, and very snowy. Of course, everyone here is complaining and begging for summer to get here, however, I am cherishing it.

    I need to get a wedge of parmesan so that I can use the rind. Right now, I'm just using thick shavings.

    Thanks so much for stopping by, my friend. Have a superb weekend!

    X to you and Tara.

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  26. http://ladyfi.wordpress.comSunday, February 14, 2021

    Oh gosh - that does look delicious! I make leek and potato soup (with added stuff like ginger, spinach or carrots) every Saturday and we eat that with some deliciously crispy baguette.

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  27. Like yourself, Ron, I so enjoy soup - both making it and then eating it for a few days afterwards. This soup not only looks delicious, but who doesn't like easy to prepare? And, there is nothing like crusty bear to go with a bowl of soup. While kale is not a favorite here, spinach works as a substitute.

    We are forecast to get some nasty winter weather over the next couple of days, so thanks for the suggestion of soup. I don't have all the ingredients for this one on hand, but do have dried lentils and dried peas, plus onions and carrots and chicken broth so it will be one of those 2 choices and most likely a fresh baked loaf of crusty bread!

    The Chef Ron-Zoni graphics were very spot on, my friend!

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  28. Mmmm, I love hearty stews in the winter. I made mulligatawny stew yesterday and my son was her and ate two huge bowls of it! I will have to look these up. And looking at your comment to bijoux, I never thought about saving the parmesan rinds in the freezer, but I will do that from now on!

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  29. "I make leek and potato soup (with added stuff like ginger, spinach or carrots) every Saturday and we eat that with some deliciously crispy baguette."

    OH MY GOD, that sounds INCREDIBLE!!! My mouth is watering just thinking of that. And it's funny that you mentioned leek and potato because Friday night I made lentil and potato soup with lots of different herbs, veggies, and some kale.

    Aren't soups the BEST?

    Thanks so much for stopping by, Fiona. Hope your weekend was fantastic!

    X

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  30. Hey there D!

    Yes, that's one of the best things about making soup - you can have it for days afterwards. And I honestly think it tastes better the 2 and 3 day because it's had time to marinate

    And yes, spinach is an excellent substitute. I adore spinach. I only eat kale in soup because raw it's just too chewy and tough to eat raw.

    "but do have dried lentils and dried peas, plus onions and carrots and chicken broth "

    You know, it's so ironic that you mentioned those ingredients because Friday night I made a lentil soup too! The only difference is that I added one chopped golden potato.

    Don't you just love soup this time of year? It not only warms the body, but the soul as well. Soup is "soul food."

    Thanks so much for stopping by, Yes, we're getting some severe winter weather this week as well.

    X

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  31. I had to google mulligatawny stew because I honestly didn't know what it was. OMG...it looks DELICIOUS! It looks like the PERFECT soup for when you have a cold.

    Yes, she saves her rinds by storing them in her freezer. Whenever she needs one for a soup or stew, she just tosses one into the pot and lets it flavor the soup. And then right before the soup is done cooking, she scoops the ring out.

    Thanks so much for stopping by, my Libra friend. Hope your weekend was awesome and that you enjoyed time on your property.

    X

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