Menu Plan Monday & Recipe for Veggie Soup

Spring Break is officially here!  Teachers (me included) were counting the hours on Friday until Spring Break began.  My students were almost giddy because they were excited about the break and also about our party that afternoon.  Well, to be truthful, I really don’t know which they were more excited about.  It could have been me telling them about the iced sugar cookies with sprinkles and the popcorn we would have before they went home.  One of my precious students started singing “Happy Birthday” (the whole song) because I always buy iced sugar cookies with sprinkles for their birthdays.  Anyway, it was a joyous occasion for all of us!

Recipe for Homemade Veggie Soup:


  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 3 tablespoons olive oil
  • 1 1/2 cup sliced potatoes, unpeeled (cut into small, bite-size pieces)  (Karen suggested using little red potatoes and that’s a great idea!)
  • 2 cans beef broth (we didn’t like the taste of beef broth – think it needs chicken broth)
  • 1 jar of pasta sauce  (too overpowering – can of diced tomatoes might be better)
  • 1/4 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional, 1/4 teaspoon (or more) cayenne pepper
  • Optional, 1 – 2 cups bite-size pieces of roast beef, dark meat chicken or turkey  (use chicken with chicken broth)

Heat oil on medium in large pot.  Cook carrots, onions, and celery in olive oil for 5 minutes and then add the rest of the ingredients.  Cover, bring to a boil, and simmer for 30 minutes until veggies are tender.

Monday:  Homemade Veggie Soup with Chicken
Tuesday:  Salmon patties, green beans, corn

Wednesday:  Chicken Nachos

Thursday:  Homemade hamburgers, Veggie Chips, carrot sticks

Friday: Pie Five Pizza (have coupon for one free pizza)

2 thoughts on “Menu Plan Monday & Recipe for Veggie Soup

  1. I haven’t made this recipe before, but I like your idea of little red potatoes. I plan to go grocery shopping today and will look for those.

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