Zesty Mexican Soup!

I am always up to try a healthy recipe and when I found this mexican soup recipe on I thought it would be perfect for my family to try. It was pretty easy to make with the help of my hubby (he’s so much better at chopping things up than I am). The soup tasted fantastic and it is made from all natural ingredients. One serving has 62.9 % of the daily value of vitamin C, and 43.8% of the daily value of vitamin A. It also gave you high percentages of fiber, iron, and magnesium.

We are really bad at eating leftovers, so we froze the rest, and ended up popping them back out of the freezer a couple of days later, because we missed that taste (You will understand when you try it). I could swear it got better the second time around. :)

Prep and Cook Time: 40 minutes


1 med. onion, minced

4 med. onions, chopped

2 tbsp. red chili powder

3 cups and 1 tbsp. chicken or veggie broth

1 sm. to med. green bell pepper, diced into 1/4in. pieces

1 sm. zucchini, diced into 1/4 in. pieces

1 cup finely chopped collard greens

1 15oz. can (BPA free) black beans, rinsed

1 cup frozen yellow corn

1 4oz. can (BPA free) diced green chili

1 tsp.. dried oregano

1 tsp. ground cumin

1/4 cup chopped pumpkin seeds

1/2 cup chopped fresh cilantro

salt and pepper to taste


1.) Heat 1 tbsp. broth in a medium soup pot. Healthy saute onion, garlic, and green peppers in broth over med. heat for about 5 min., stirring often.

2.) Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 min. and add beans, corn, green, chili, oregano, and cumin

3.) Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 10min. longer. (Simmering uncovered enhances the flavor.)

4.) Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt and pepper.

1 serving= 1 cup

1 cup = 203 Calories

You may end up cooking some things longer depending on how tender you like your zucchini and greens. We also sprinkled ours with corn chips.

Please leave a comment and let me know how your experience was.

XO. Stay healthy!


A Sweet for my Sweetie

With all of the holiday planning I have done in advance for Sam Birdy, I have just been full of excitement waiting for autumn this year. I’ve missed the smells, having to bundle up in cute layers, and getting to slow down a bit and spend quality time with those you love.

With that being said my very favorite dessert in the world is sweet potato pie and my husband only had it for the first time when I made it for the holidays last year… and it was a HUGE hit for him! I can’t even fathom there being Americans that have never tasted sweet potato pie before. So get up and get to baking! Then snuggle up with your dessert, some coffee and your love for a sweet night in.


Fabulous Sweet Potato Pie

Yields: 1- 9 inch pie


1 (1 pound) sweet potato

½ cup butter softened

1 cup white sugar

½ cup milk

2 eggs

1 (9 inch) piecrust

1 teaspoon vanilla extract

½ tsp. ground cinnamon

½ tsp. ground nutmeg

Pinch of ginger


  1. Boil sweet potato whole in skin for 40-50 minutes.
  2. Run cold water over the sweet potato and remove the skin.
  3. Break apart sweet potato in bowl. Add butter and mix well with mixer.
  4. Stir in sugar, milk, eggs, nutmeg, cinnamon, ginger, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked piecrust.
  5. Bake at 350 degrees Fahrenheit for 55-60 minutes. Pie will puff up like a soufflé and then will sink down as it cools.