Ok, I’ll just cut right to the point… It’s been awhile. This isn’t to say I haven’t been in the kitchen, because I definitely have been, but there are times when I just enjoy throwing things into pots and dishes and ignoring my pretty little measuring cups. 

The good news is, Busy as a Brie is back. After many emails from friends and family with subtle hints to get my blog in gear, it’s nice to know someone out there is enjoying my recipes!

Here’s the thing though. I’ve got a marathon in June. I just started my training. My eating changes pretty drastically when the running season begins, so you can expect more hearty dishes and less sweets. But fear not, the sweet stuff will always come around from time to time!

Let’s get right to it with this beautiful, rich and luscious soup.

For the recipe, click here:

Wild Mushroom and Barley Soup

Sadly, I have returned from vacation. I’m always a little bummed to get back to the grind, but at the same time, at the end of a week of eating out and indulging in decadent meals, I have had about enough. It always seems like when I go home to Boston, I come back with a few extra pounds attached to my tummy.

After a long flight which inevitably leaves me dehydrated and craving anything fresh and unprocessed, this soup gets me back on track. My mom would always have this simmering on the stove when I came home from college and it’s probably one of the healthiest soups I know how to make.

Don’t be daunted by all the veggies. Once you have prepped them, your work is pretty much done. Since the weather is finally sunning up, this will probably be my last hearty soup for awhile so I saved the best for last!

For the Recipe, click here:

Genoese Minestrone Soup

Yesterday was one of those hot days where I was craving a fresh, cool bowl of soup. I realize to some people, the idea of eating cold soup is not too appealing, so fear not, this soup is also great warmed, but I would say, sit in the sun for a bit and the idea of chilled soup might be more tempting.

I distinctly remember the first time I had gazpacho. Being ignorant to its lack of heat, I swallowed a spoonful and nearly died of laughter because I had blown on the spoon to cool it off for a full 30 seconds. Shocking at first, but as I warmed up to it, I loved how fresh and bright it was. I would simply say, warn your guests so they don’t foolishly puff away at their spoons!

For the Recipe, click here:

Chilled Spiced Carrot and Ginger Soup

I don’t really have a lot to say about tomato soup except for the fact that I like it. A lot. But when I have it, I have to have something to dunk into it, or to me, it’s just not the full experience. So when I made the Honey Oat Quickbread yesterday and felt its texture, I immediately wanted to dunk it in something and couldn’t think of a better idea than tomato soup.

I really love a creamy, thick soup, but I didn’t want to add a ton of cream, so I grabbed a can of cannellini beans, dumped them in the Cuisinart and pureed like mad. You can’t taste the beans, but you definitely get that creamy goodness with a bonus of added protein and fiber. I definitely recommend swirling in a little crumbled goat cheese before serving. The extra pop is the cherry on top.

For the Recipe, click here:

Roasted Tomato and Basil Soup

Last week, I went out to lunch with my friend Jamie and she ordered a bowl of lentil soup. Well, it got my taste buds worked up and this was born out of my need for more than the one spoonful I swiped from her!

I am getting in the habit of making a big pot of soup at the beginning of my work week and I gotta say, it has made life a lot easier. It’s a no-brainer for a portable dinner and I love that soups always get better with a little age. As my dad always says after a big Italian meal “This will be even better for lunch tomorrow!”

But the best thing is, soup is so stinkin’ easy. It’s not the kind of thing where you are slaving at the stove for four hours. You just throw it in, cover and let it work its magic. This makes a monster potful, so if you’re not planning on eating it all week like I am, halve for a more manageable dinner and lunch for two.

For the Recipe, click here:

Lazy Lentil Soup

I have been working on this chili recipe for quite awhile. There is something so easy about chili and then again there are so many different takes on it that it’s really a little overwhelming to discover what works for you! I’m pretty content that this is a balance between healthy and “meaty manly.” I just took this to a Superbowl party and it was gone in a snap! Why does it make me so happy to feed people? Must be the Italian mama bear in me…

If you have never made chili before, WEAR GLOVES when cutting up the jalapeno pepper. The first time I did this, I made the amateur mistake of bare handing it and the skin on my poor fingers was burning for days afterwards… laugh all you want, but I share only to spare you pain.

Bri’s Turkey and Beef Chili

1 tbsp olive oil

1 1/2 cups small diced sweet onion

1 tbsp minced garlic

1/4 - 1/2 cup yellow bell pepper

1 green jalapeno (1/2 seeds removed), diced

1 lb ground lean turkey

1/2 lb ground lean beef

1 28oz. can crushed tomatoes with their juices

1 16oz. can red kidney beans, rinsed and drained

1 16oz. can pinto beans, rinsed and drained

1 1/2 tbsp chili powder

1 tbsp brown sugar

2 c. low sodium chicken stock

1/2 tsp garlic powder

2 tsp salt (maybe more depending on taste)

1 tsp ground black pepper

1 tsp dried basil

1/2 tsp dried oregano

In a large dutch oven, sautee onions, peppers and garlic until translucent. Add meat and cook until browned. Add all other ingredients, stir well and simmer for at least 1 hour, stirring occasionally, checking for seasoning. Serve with shredded cheddar, sour cream and chopped chives.