Hello October! If you need me you can find me at the bottom of  the never-ending pots of delicious homemade soup that have taken over my kitchen! I know these pictures are a bit blurry but trust me this soup looks and tastes crazy good. Give it a try. You won’t be sorry. This particular soup has now been added to my list of favourites. Serves 6-8

• Safflower oil, for frying
• 5 pieces of naturally smoked bacon, cut into bite sized pieces
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 cups green cabbage, chopped
• 2 tsp smoked paprika
• pinch or two of chipotle chili powder ( more or less depending on how much heat you want in your soup )
• 3 carrots, chopped
• 1 stalk of celery, chopped
• 1 red skinned potato, chopped into bite sized pieces
• 1 can diced tomato
• 1 can white kidney beans
• 4 cups veg broth
• 1/3 cup mixture of parmesan and asiago
• salt and pepper to taste
• additional bacon and cheese to top ( optional )

Heat about 1 tbsp of oil in a large pot over medium heat. Add the bacon and cook for a few minutes, letting it brown. Add a couple more tbsp of oil along with the onion and garlic. Cook, stirring occasionally until softened. Add the cabbage and cook for 5 minutes, continuing to stir occasionally. Add the spices, carrots, celery and potato. Cook for another 5 minutes. Add the tomato, beans and broth. Feel free to add a little salt and pepper if you like. Bring the soup to a boil then reduce heat to a simmer for 30-40 minutes. Remove from heat and stir in the parmesan/asiago. Using an immersion blender, pulse until desired consistency. Spoon into bowls and top with a bacon bits and a sprinkle of parmesan. Enjoy!

There is nothing like a big bowl of comfort. Quick easy and delicious. This will fill you up and make your tastebuds happy all at the same time!

1-2 tbsp olive oil

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp thyme

1/8 tsp savory

2 cups crimini mushrooms, chopped

3 cups green cabbage, chopped

1/2 cup chicken or vegetable stock

1 19 ounce can of white kidney beans, drained and rinsed

1 28 ounce can of diced tomatoes, with juice

1/2 cup parsley, chopped

1/2 cup cilantro, chopped

salt and pepper to taste

fresh parmesan cheese, for serving

*additional ingredients: quinoa or brown rice, cook according to package

In a large pot heat the oil over med-high heat. Add the onion, garlic, thyme and savory. cook for about 5 minutes, stiring frequently until the onion has softened. Stir in the mushroom and cabbage and cook stirring frequently for another 5 minutes. Add the stock and simmer, covered, for 6 minutes. Add the beans, tomatoes, parsley and cilantro. Cover and simmer over med to med-low leat for 12 minutes or until thickened. Season with salt and pepper.

To serve: Enjoy served over quinoa and topped with a generous grating of fresh parmesan. Enjoy.

• serves: 4
• 2tbsp Earth Balance butter, room temperature ( you can use regular butter if you prefer )
• 1/2 tsp Tabasco sauce- feel free to use as much or as little as you like.
• 1 tbsp fresh lemon juice
• salt and pepper to taste
• 1-2 bunch asparagus – I used one bunch but wish I had used two.
• 1 cup uncooked quinoa
• 1 can white kidney beans, drained and rinsed
• 4 med vine tomatoes, diced
• 4 eggs
• more Tabasco sauce to taste

First make the Tabasco butter. Whip the butter until it is light and creamy. Add the Tabasco sauce, lemon juice and salt, whip some more. If you want a bit more kick add more hot sauce.

To cook the asparagus, first snap the bottoms off of the spears. Brush with a little oil ( canola or olive ) and fry for a few minutes turning regularly until it begins to soften and brown a bit, I used a Skillet. Once the asparagus has cooked remove from skillet or pan. Set aside.

In the same pan quickly fry up the white kidney beans in a little oil, salt and pepper until slightly browned. Remove from heat. Set aside.

Cook quinoa according to package. Once quinoa has cooked, mix with Tabasco, lemon butter. Serve with asparagus on the side or chopped up and mixed with the quinoa. Add some kidney beans and freshly chopped tomato. Top it off with a poached egg and a little more Tabasco. Enjoy!

This also tastes great with a little lemon zest sprinkled on top or some freshly shaved parmesan.

*Recipe adapted from http://www.101cookbooks.com/archives/tabasco-asparagus-quinoa-recipe.html