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Oops Soup

oops soup

Out of sheer necessity, I decided that I would make my staff lunch for Christmas rather than being crafty. I was planning on making reusable mesh produce bags, but I ran out of time…. I’ll start on them for next year.

So last night, I had made 3 beautiful pots of Spicy Squash and Sausage soup from the Squashed! cookbook.  It turned out so nicely. And I had a brilliant idea that I would take all the crock pots down to my car last night because my weather app said it would get down below 40. Then I wouldn’t have to carry them out at 6 in the morning.

Brilliant, at least I thought so.

Well I woke up at 1am, why, I don’t know.  But I looked at my weather app, and 43 degrees! DANG IT!!! My soup never actually got cold. Panic set in.

What if I get my entire staff sick?!?!

Should I dump it out?

Has it really gone bad?

How long until food poising sets in? So I googled it.  One side said 2-6 hour.  Ok so its 1 am, if I become a ginny pig now, and taste the soup (or eat a bowl full) and I dont die by morning, I wont have to dump it.

So I ate a bowl full, and tried to go back to sleep.  I couldn’t. I kept tossing.  Randy tried to sooth my by saying no body died. Its not the end of the world if I have to dump it.  And then I thought, no matter what, soup bad or good, Jesus is still king.  SO TRUE. I panicked less.  But I still couldn’t sleep.  I googled food poising some more.  And then I read it could set in 12hrs – 2 days later. So I figured a gift is no good if everyone gets sick for the holiday concert Tuesday.  So at 2 am, I dumped it all out.

I slept a few hours, and with a quick trip to the grocery store, and a hot pan in my class room, I threw together OOPS Soup.  Oops, because it was never intended, but still good… great none-the-less.

So here it goes:

  • 1/2 cup onion, chopped
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 1/2 tbsp butter
  • 1 cup roughly chopped parsley
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic
  • 1/4 tsp ground black pepper
  • 21 oz of Hilshire Farms Turkey Kielbasa (1.5 packs)
  • 1 1/2 cans of diced tomatoes
  • 1 1/2 cups shredded cabbage
  • 3 cups of green beans
  • 4 tsp Better Than Bouillon Chicken Stock
  • 6 ounces low fat cream cheese
  1. Saute onions, celery and mushrooms in the butter.  Add in parsley, Italian seasoning, garlic, and black pepper. Once fragrant, add to a crock pot.
  2. Slice Kielbasa sausage, and quickly fry in the pan that had the vegetables.  Once the sausage has browned a bit, add to the crock pot as well.
  3. Add in diced tomatoes with juice, green beans, and cabbage.  Bring to a boil 4 cups of water, stir in cream cheese and chicken bouillon until dissolved.  Add to the crock pot and cook on high for 4 hours.

Calories: 155

Fat: 9      Carbs: 9     Protein: 12     Sodium: 1010 * this is kind of high, so to lower it you can switch out the kielbasa with ground turkey.

Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.


  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.


Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.


Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.


Add in the spinach.  Stir.


Transfer to a blender, or use a stick blender to puree the soup.


Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

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