Super Soup!

I’m headed toward a Super New Year! I feel as though 2014 has me in 5th gear and I see February right around the corner leading to an incredibly enjoyable year to come!

New Years sped by while I was dealing with the flu/bronchitis, which I diagnose as my own immune decline due to nostalgia and stress I usually deal with during the Holiday season, its the one moment of the year I am physically compromised and usually have issues with.

Some old fashioned flu and cold remedies that come to mind are orange juice, honey, chicken soup and alcohol. Old beliefs, which, may somehow had or have their sense.

l opted for the Soup. My Grandmother, 91, advised me to have some Chicken soup and it would do the trick!

I am not a meat eater so this is sort of my re-introduction to meat in 2014. I am on my mission to find the right foods for my body. I believe that everyone is different, we come from all areas of the earth. Some people eat more fish, others more fruits and vegetables, I think its in our DNA, the same thing for everyone can’t be right.

Last year I stopped eating red and white meat all together, I wanted to see how I felt, if I could manage without meat and if I would suffer in any way. My proteins were legumes, eggs, quinoa, fish etc.

The videos and readings I found on the meats that are sold on the market and the ways animals are kept before and after they are sold to us were grotesque. How and why would anyone ever eat something like that? That is not food for human consumption, that is a human crime. (There are numerous videos online that tell the stories and explain how the meat industry is raising the meat in the super market and about what the animals are fed.) I really still feel in someways humans may not need meat to survive but maybe some need it to feel and be in optimum condition.

A few years ago I was diagnosed allergic to additives in packaged foods. The Allergist gave me a diet to follow that singled out many allergen foods including gluten. I was told to eat fresh butchered meats and fish and was given a list of fruits and vegetables. All organic, non packaged products. That “diet” was what changed my eating habits. I felt so much more energetic, I was satisfied with the food I ate, stomach pains ceased and my allergy passed.

[My Allergy: My tongue would inflame, hurt, numb, mouth sores, no taste, for days. As soon as I would take a bite of something containing what the Doctor calls “synthetic ingredients or additives”, my mouth and tongue would go numb. They were never able to pin point which additive, the Doctors said that there are so many and so many unknown (not on the labels because in small quantities) in the foods we are eating :/  ]

*This is one of my favorite videos:

This is how and why I do not eat processed or packaged foods and am very careful to what is on the label if I do eat anything of this sort. Judifood = All Natural ingredients period.

This year I have decided to try grass fed (pasture raised) meats and see how my body reacts. How I feel when I run and in everyday life, if consuming animal proteins will make any changes in how I feel. 

I am a type 0+ and reading about my blood type, things make sense. I have decided to try and see 🙂

Super Soup was going to put me back on my feet and start off 2014 with my new menu’ introducing red and white grass fed meats. 

Super Soup was made with little or no energy, with a strong sense of nostalgia and a the want to find what is best for me 🙂


Souper Soup!

  • 12 cups Spring Water
  • 4 boneless Chicken Thighs, chopped into cubes
  • 2 large Carrots, chopped
  • 2 sticks Celery, chopped
  • 1 Leak, chopped
  • 1 large Russet Potato, chopped
  • 1 Onion, chopped
  • 1/2 tsp Celery seed
  • A sprig of each bound together: fresh Sage, fresh Rosemary & fresh Thyme
  • 1 1/2 Tbsp Salt

* I added all the ingredients to the Spring Water as I chopped them up and let the Soup boil until all ingredients were cooked thoroughly, (the potato boiled out and thickened the soup).

*I previously boiled some Basmati Rice and served Super Soup on top. The hot Soup warmed the rice. This way the rice doesn’t over cook and the Soup can be frozen.

Buon Apetito!



Minestrone comes from the “cucina povera” or “poor kitchen”. Created and elaborated from it’s own ingredients, a mix of leftover or fresh, slightly wilted or oven roasted vegetables or dried legumes possibly simmering with meat broths or bones, cheese crusts and  dry bread crusts. Or like mine, without the elaboration of the last 4 listed but with a touch of dried herbs. Some omit the starches, the beans, potatoes and some add rice, barley or pasta. Minestrone can be what you want it to be, a soup, a “zuppa” (a stew-like consistency) or even a puree’. And deliciously decorated with grated cheeses, crispy bacon or like me, with my favorite olive oil and a grind of fresh pepper or like Joe, pureed and topped with crispy bacon and fresh bread (below).


But if you are like me, you use what you have including half of a roasted sweet pumpkin and rejoice from the grande finale of the composed “Minestrone”.

My Composition:

I sautéed 1 chopped onion and 3 cloves garlic in a couple tbsp. Evo in an 8 qt. pot.

I added:

  • 2 roma Tomatoes, chopped
  • 4 medium sizes Carrots, chopped
  • 2 stalks of Celery, chopped
  • 1 large red Potato, chopped
  • 4 handfuls of fresh Spinach
  • 4 Broccoli florets
  • 4 Cauliflower florets
  • 1/2 cup sliced Mushrooms
  • 1 *handful of the following: dried chick peas, dried peas, dried cannellini beans & lentils (soaked for 4 hrs)

*1 handful = 1/4 cup

pot of minestrone

I sautéed all the ingredients for a few mins then added 1/2 gallon of Spring Water.

I added 1/4 tsp of:

  • maggiorana, thyme, oregano, dill weed,
  • 2 bay leaves and 3 tsps sea salt.

I let boil then simmer for an hour + and then added:

  • 1/2 roasted sweetie pie Pumpkin, cut in large pieces (approx. 2 cups)

I added another 4-6 cups Spring water as needed and let simmer until all the dried legumes were soft and to just the right consistancy.

Buon Appetito to Joe and I!


Spinach and rice Soup

This is a very old and simple soup that I was taught how to make in Italy. This soup was one of those dinner meals we favored and enjoyed weekly during the cooler seasons. There are very few ingredients in this recipe but none the less is a very satisfying dinner to me. I use vegetable broth but you can use whichever broth you prefer. I use Arborio rice in this recipe because this is how I met this soup and its delicious leftovers, for breakfast!

2-3 servings  (I eat them all, 2 bowls for dinner and 1 mug for tomorrow)

  • 4 cups Vegetable broth (recipe here:
  • 4 cups fresh Spinach leaves (not easy to measure, I stuffed the measuring cup.)
  • 4 handfuls of Arborio rice (yes, handfuls, the Italian way, cup your hand and fill it up with rice, 4 times)
  • 2 tbsp Evo
  • 1/2 an Onion, chopped
  • Salt & Pepper

In a  5 quart sauce pan, saute the onion in the evo until translucent, add the spinach, chopped largely and cook until reduced and leaves are dark green and limp, add rice, mix and  let saute a couple minutes. Salt and pepper the ingredients to taste. Add broth and let simmer until rice is cooked. Approximately 10 minutes.

Serve with grated Parmigiano,  Buon Appetito!

*Leftovers are delicious!

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