Chinese Vegetable Noodle Soup
Hearty Harvest Chicken Vegetable Soup
Easy Tamale Taco Soup
Creamy Cheesy Broccoli Soup
Creamy and Healthy Sweet Pepper Soup
White Bean and Kale Pesto Soup
Egg Drop Soup with Sugar Snap Peas and Greens
Tortilla Soup

Chinese Vegetable Noodle Soup

Lately I’m obsessed with Chinese Vegetable Noodle Soup.  Every time I go to my favorite Chinese Restaurant (which is Kum Kau in Brooklyn) I always get the vegetable shrimp soup and stuff myself on noodles and broth.   But I don’t want Takeout Chinese weekly, even if it’s only soup, I want to be able to make it myself.  So I came up with this recipe and I couldn’t be happier with the results.  If you’re a fan of Chinese Noodle dishes, you will love this soup!
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This soup is very brothy so if love broth, you will be swimming in soup heaven.  Also, this soup asks for a squirt of Sriracha sauce (chili-garlic sauce), you can add or subtract if you want more or less heat, but I definitely think if possible you should add a bit, it gives the soup a real nice kick but isn’t whelming in spice. Chinese Noodle Soup_6

Because I always want to add vegetables to every meal, there’s a bunch of kale and carrots in this soup.  I always love the way kale looks and tastes in a brothy soup.    Along with the vegetables there’s garlic and the real star: ginger.  I always think using ginger in dishes really gives it that true Chinese taste.  If you cook a Chinese dish without ginger and with,  it’s always the ginger dish that wins – always!    But don’t worry if you don’t have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round.  Do you know about frozen herb cubes? They are the best.  I’ve bee using them for years and they have been saving me from the issue of making a dish and then realizing halfway I don’t have fresh cilantro, ginger, parsley etc on hand.  I just open up the freezer, pop out a few cubes and I have fresh herbs.   And don’t stop at soups, I love using the frozen cilantro for salsas in the winter time.  And frozen dill cubes are perfect for adding in Sour Pickles!
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The fine folks at Dorot sent me a few packages of their frozen garlic and herbs to try out and I have to say – Dorot is totally the brand to pick.   As soon as I opened up the frozen cubes of ginger the smell hit me.  The ginger smelled and tasted so fresh I was amazed that this came from a frozen package.    As soon as I had garlic and ginger in the soup pot, Matthew even complimented across the room how great the soup smelled.   A little more about Dorot, the company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel.  The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value.  And bonus, their products are all natural, non-GMO and gluten-free.   Dorot can be bought in most grocery stores, while you can find them under Pop & Cook at most Walmarts. Each packaging will tell you the frozen equivalent measurement. For ginger, 1 cube is 1 teaspoon.  For garlic, 1 cube is a clove.   I’m in  love with these frozen cubes.  11487576353_1939aa9f0c_b

So now that we have our easy to use fresh herbs, let’s get soup making! In this recipe you can use lo mein or chow mein noodles, but I prefer lo mein noodles myself.  They don’t take very long to cook, 5 minutes max.
Chinese Noodle Soup

And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner. Chinese Noodle Soup_5

And if you have any left over (it’s hard to do), it even tastes great heated up the next day.  Enjoy! Chinese Noodle Soup_7

Looking for more Chinese recipes? Check out my Chinese Chicken and Broccoli Recipe!

Chinese Noodle Vegetable Soup
  1. 2 tablespoons sesame oil
  2. 1 pound ground turkey
  3. 2 cloves of garlic - minced
  4. 1 tablespoon fresh ginger
  5. 6 cups chicken broth
  6. 2 cups cut up kale
  7. 1 cup chopped carrots
  8. 3 tablespoons soy sauce
  9. 1 tablespoon rice cooking wine
  10. 1 squirt of sriracha sauce
  11. 8 ounces lo mein noodles (uncooked)
  1. Heat 1 tablespoon of sesame oil in large pot over medium heat.
  2. Add ground turkey, garlic and ginger and cook until meat is fully cooked. Remove from pot and set aside.
  3. In the same pot, add broth, kale, carrots, soy sauce, cooking wine, 1 tablespoon sesame oil, sriracha sauce and noodles.
  4. Bring to a boil and cook for 5 minutes until the noodles are tender.
  5. Add in turkey mixture and stir until combined.
  6. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Hearty Harvest Chicken Vegetable Soup

Hi lovelies,

I have a bunch of different things to tell you so I thought I would do it by the numbers.

I made 4 different kind of cookies this past weekend.  

Next week will officially be “COOKIE WEEK” here on Brooklyn Farm Girl.  All cookies, all the time, wear those stretch jeans if you have them.

There’s 16 days until Christmas.  

I’ve told myself that we need to buy a tree at least 3 times a day for the past week, but it’s been busy.

We’re busy working on a holiday project which consists of very large props.    

The amount of times I’ve washed my hand of paint is near 100 times this week while painting these props.

The amount of times I’ve told myself to wash the paint stained clothing that lays on the bedroom floor is many. But guess what – it’s in the washing machine now.  Go me.

The amount of times I check the washing machine for a cat before it starts is approximately 6.  They love the washing machine.  Usually Xanadu rides it on top until it’s done.

The amount of times I’ve worked out in the past week is 4, not bad.

The amount of episodes of Scandal I watched is the whole first season and half of the second season. I just started watching, usually while working out, and it’s an amazing show!

The amount of times I’ve fallen in love with the President on Scandal is every single time he’s on the screen.

The amount of bananas I eat in any given week is many.  This follows my Google searching of “How many bananas can I eat a day?”

The amount of tacos I ate the past week: 6.

The amount of times I’ve gotten acupuncture in the last 2 weeks: 5.  Maybe I will do a post about it, it’s working wonders.

The amount of times I watch the Brooklyn Nets lose and think about how expensive those season tickets we got were are too depressing to even count.

The amount of times I ate soup this past week: 4.

So that’s the numbers..  Hoping your week is full of tacos, soup and President Fitzgerald Grant as well.

Now on to this soup (of course).  This delicious Hearty Harvest Chicken Vegetable Soup.     Do you know when you got a hit for a soup? When your dining companions spoon this soup in and out and tell you how good it is. You pat your mouth, wink at them and shake your head.  After all, you know how good it is.    You should be feeling good about yourself right now.

This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months.    It’s also incredibly easy and quick to make.    At the end we throw in some instant potatoes to thicken up the soup to make it a bit more creamy then brothy.   Instant potatoes are my new favorite thickener for soups, I love using them this way.  

And then there’s kale in this soup, my dear kale.   Do you know we’re still growing kale? Yup, under the green house there are multiple kale plants all big and strong that are providing me bags full of  this hearty green vegetable in the refrigerator.  

The last week I’ve been using kale in soups and pastas  frequently which really makes me happy.   I love kale in soup as it really turns into a soft green vegetable in a few minutes of broth,  that also packs a great punch of nutrition.  I just run up to the garden, get the green house off,  and fill up my basket.  All with a winter coat and mittens on of course.

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And then I run back down and start my soup.  This soup has so much harvest happiness happening, there’s kale, carrots, potatoes and many dried herbs.  I threw in some chicken to make it more hearty, but if you want to go the vegetarian route, feel free to leave out the chicken and add more vegetables or use tofu or pasta instead.  

What I do hope is you give this soup a try, I think it will really warm your heart and taste buds!Hearty Harvest Chicken Vegetable Soup_1

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Hearty Harvest Chicken Vegetable Soup

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Make sure to try my Chicken and Dumpling Soup too!

Hearty Harvest Chicken Vegetable Soup
  1. 2 large carrots - peeled and cut up into bite size pieces
  2. 1 extra large potato - cut up into bite size pieces
  3. 1 cup kale - ripped up into small pieces
  4. 1/2 pound shredded cooked chicken breast
  5. 2 cloves garlic - minced
  6. 4 cups chicken broth
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon dried thyme
  9. 1/4 teaspoon dried basil
  10. 1 teaspoon dried parsley
  11. 1 teaspoon salt
  12. pinch of black pepper
  13. 1/2 cup instant potatoes
  1. Combine all ingredients except instant potatoes in a pot over medium high heat.
  2. Bring to a boil then simmer for 20 minutes.
  3. Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
  4. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Tamale Taco Soup

The last couple weeks have been pretty been busy with work projects.   We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on.  On top of that we are preparing for another project we are shooting in a few days.   Before we even leave our house to go to our work space I always have big dreams of dinner plans.  Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats.  And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on.  In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving).   No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans?  “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?”  That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”.   That’s what hungry bellies do, they make you irritable.    

So enter this Easy Tamale Taco Soup.  I’m really big on quick meals when we’re on deadline for projects.  Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick.  That’s why canned goods and frozen vegetables rule.   This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Easy Tamale Taco Soup_2

Do you guys know about Homel Beef Tamales in Chili Sauce?  I recently came across them in my travels at the grocery store.   They are basically Tamales in a can.  They scream out “lazy”.  I love it.  And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce.  Pretty cool right? And even better the entire can is 340 calories.    Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

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Easy Tamale Taco Soup

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Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup
  1. 1 can black beans
  2. 2 cups frozen corn
  3. 1 can Ro*Tel Tomatoes With Diced Green Chilies
  4. 1 can Hormel Beef Tamales in Chili Sauce
  5. 1 can tomato paste
  6. 2 cups chicken broth
  7. 1 package taco seasoning
  8. Handful of shredded cheddar cheese (optional)
  9. Handful of fresh cilantro (optional)
  1. Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
  2. Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
  3. Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Creamy Cheesy Broccoli Soup

Do you know how much I love this Creamy Cheese Broccoli Soup? I made  it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.  

This soup is comfort food at it’s finest on a chilly night.   The days and nights are starting to get chilly here even though a few days ago it was weirdly 70 degrees, then it was suddenly 40 degrees, and now there’s some nights set for below freezing. That means get out the big fluffy socks, wear your bathrobe for extra comfort (who cares if it’s 4PM) and grab a nice bowl of this soup.   First about the chilly weather – I need a new winter coat.  Ok, I don’t need a new winter coat, but  I bought one at Uniqlo because I liked it alot. I wanted a long and comfy coat for some time as my other 2 winter coats range from a Brooklyn Nets winter coat which I wear to the all the games, and a lovely full length Wool coat which makes me feel like royalty.  Whenever I wore this coat in London people stopped me on the street because they thought I was British, I don’t know I guess  it has a “British” look to it, but sadly I couldn’t help anyone with directions  – sorry!   So I bought this coat but now I’m having second feelings about it.   I’m not sure if it’s as warm as I thought it was going to be, and I also just don’t know if I generally like it as much.  A plus is that it’s majorly comfortable and I could take a nap in it.  Maybe I should return it and look for another coat? I don’t know! What do you think – what’s your first instinct? Be honest with me!

Back to this soup, it will help you get over the coldness for sure and it will make your belly really happy.  In fact your belly will probably start to happily talk to you. You might be weirded out at first when your belly talks to you, but soon you’ll learn to get to used to it.    Make your belly happy!  

This soup has all the good stuff in it.  There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream.     The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.

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Broccoli and carrots – straight from the garden.

Even better this is a soup that takes about 20 minutes to cook.  I hope you make this soup for dinner,  it’s a win win situation all around.

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With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.

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And  who doesn’t love creamy cheese sauce?

Creamy Cheesy Broccoli Soup
  1. 1/2 cup butter
  2. 4 cups frozen or fresh broccoli florets
  3. 1 cup carrots - peeled and chopped
  4. 1 cup frozen corn
  5. 3 cups chickenbroth
  6. 1 pound Velveeta cheese - cubed
  7. 1 cup milk
  8. 1 cup heavy cream
  9. 1 tablespoon garlic powder
  10. 1 teaspoon dried mustard
  11. 1/2 cup cornstarch
  12. 3/4 cup water
  1. Melt butter. Add in broccoli, carrots, corn and chicken broth.
  2. Bring to a simmer for 10 minutes.
  3. Add in cubed cheese, milk and heavy cream
  4. Stir in garlic powder and dried mustard.
  5. Mix until cheese is completely melted (5-10 minutes).
  6. In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
  7. Mix for about 5 minutes on medium high heat until you reach a thickness you like.
  8. Serve, Enjoy.
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Creamy and Healthy Sweet Pepper Soup

CREAMY and HEALTHY Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite!  This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth.  This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

I was craving fresh soup a few nights ago so this Sweet Pepper Soup was born~  I was going to make my typical stuffed pepper soup but I wanted something more creamy.    This soup tastes fantastic with fresh (and oh so pretty!) sweet peppers.  

We are also using 1 jalapeno pepper in this soup to give it a itty bitty kick.    To give the soup a little more bite, we throw some rice in at the very end.  This soup is delicious, definitely a year round favorite! 

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

It’s the perfect soup to use up a overabundance of garden peppers up in!  It also freezes amazing so you you could make a few batches of it if you want to save some for the Winter too!

Even though this soup calls for sweet peppers, if you want to do a mixture of sweet and bell peppers that will taste delicious too! I often do it in the Summer with our garden peppers. 
Fresh Sweet Peppers Recipe

This soup is filling and best served warm.   I love adding croutons or crusty Italian bread to the soup! 
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Hope you enjoy one of my favorite pepper meals!
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

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Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Creamy and Healthy Sweet Pepper Soup

CREAMY and HEALTHY Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite!  This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth.  This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!


  • 3 tablespoons olive oil
  • 1.5 pounds sweet peppers - chopped
  • 1 jalapeno pepper seeds removed - minced
  • 3 tablespoons fresh thyme
  • 4 cloves garlic - minced
  • 6 cups chicken broth or vegetable broth
  • 1/4 teaspoon red pepper flakes
  • 2 cups cooked white rice


  1. Pour olive oil in pot on medium-high heat.
  2. Add sweet and jalapeno peppers and saute for 10 minutes until they soften up, continue stirring during this time.
  3. Add garlic and thyme. Stir for 4 more minutes.
  4. Pour chicken broth and red pepper flakes in. Stir to combine and continue heating for 10 minutes.
  5. Remove from heat and in batches add to your blender. Blend until creamy.
  6. Add soup back to pot when done.
  7. Add cooked rice and stir to combine.
  8. Serve and enjoy!

Recipe Notes

Alternatively you can use a mixture of sweet and bell peppers in this soup.


White Bean and Kale Pesto Soup

I am loving this soup.  I am loving this weather.  I am loving this soup in this weather. 

Reasons why I love this White Bean and Kale Pesto Soup:
It’s quick.
It’s easy.
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.  
It’s perfect on a chilly night.  
It’s healthy!
It will make you happy!

I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results.  There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved  it’s not always a favorite, but this was a homerun out of the soup ballpark.

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White Bean and Kale Pesto Soup
  1. 2 Tablespoons Kale Pesto (Or any type of pesto you prefer).
  2. 2.5 cups Chicken Broth
  3. 2 15oz cans of Great Northern Beans
  4. 3/4 cup of Roasted Peppers
  5. 2 Tablespoons Parmesan (grated)
  6. pinch of black pepper
To roast the peppers
  1. Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.
  1. Pour your chicken stock into a pot at medium-high heat.
  2. Add beans and bring to a boil.
  3. Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
  4. Add Parmesan cheese and stir soup.
  5. Serve in bowls. Enjoy!
  1. You can substitute Vegetable Broth for Chicken Broth instead.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Hi,  my name is Pamela and I am in love with Roasted Peppers.  Oh goodness  I just love them! Don’t they just smell amazing?

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Here’s the slimy peppers with their skin off.  I then cut them up into bite size pieces.

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Here’s the main ingredients which you probably already have in your pantry.  Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!

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This soup is done so quick.  If you have the roasted peppers done ahead of time, even better!  I’m going to freeze a bunch up so I can make this all winter long for quick dinners!

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I just love seeing the specks of the pesto.. yum!

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The roasted peppers really make this special too!  

This is totally going to be my Fall soup, I’m already planning on making it again soon! 

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I hope you enjoy this with a blanket on your lap!  Relax and enjoy!


Egg Drop Soup with Sugar Snap Peas and Greens

Do you love soup? Do you love chinese restaurants? Do you love chinese restaurants soup? Ok, then this is for you!  What is your favorite soup from chinese restaurants?  There’s wonton, which I love.  Then there’s shrimp noodle which is great.  Then there’s this….

This is egg drop soup and it’s so good.  

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Can you believe it takes 10 minutes to make? I’m not kidding. And you can customize it if you’d like.  Maybe you’d like to add some onions or carrots, that would be good too! For this recipe I wanted to use some fresh garden harvest so I threw in some sugar snap peas and salad greens – *pats self on back * – good choice.  The salad greens wilt because of the hot broth making them perfect for this soup.  The sugar snap peas still keep their snap and crunch so it’s a nice bite to the soup.  

I hope you try this soup. I really really do!

Egg Drop Soup

Egg Drop Soup with Sugar Snap Peas and Greens
  1. 4 3/4 cups low sodium chicken broth
  2. 1/4 teaspoon ground ginger
  3. 1/4 teaspoon salt
  4. 1 1/2 tablespoons cornstarch
  5. 3 eggs
  6. 1/2 cup ripped salad greens
  7. 1/2 cup chopped sugar snap peas
  1. Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
  2. Add salt and ginger to chicken broth in pot. Bring to a boil.
  3. In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
  4. In a bowl whisk your 3 eggs together with a fork.
  5. Add your greens and sugar snap peas to boiling chicken broth.
  6. With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
  7. Add your cornstarch broth mixture now and stir until it's all mixed.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Step by Step:

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You need 4 and 3/4 cups of chicken broth for this.  I usually always use bouillon cubes for my broth but you can use the packaged stuff too.  Whatever you do though, use low sodium broth.  When I first made this without low sodium broth I found it way too salty.  If you absolutely have to use regular broth, I would omit the additional salt the recipe calls for.   When your chicken broth is boiling, remove 3/4 cup of it and set aside, we’ll use this later.

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My beloved sugar snap peas picked from the garden.  

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Then you de-string them.  Is that a word de-string? I don’t know but that’s all I could come up with.

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Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.

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Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.

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Rip them up, no certain way, just rip them up.

Great! Now your vegetables are set.
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Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.  

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Add your cornstarch and stir, stir, stir until it’s smooth. 

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Now we want to get the eggs ready for this soup.

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Take 3 our and whisk with your fork.

I couldn’t take any pictures of the process of dropping in vegetables, eggs as I don’t have a 3rd arm (one day?) but after you put everything in and add your cornstarch broth to thicken…

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Then your delicious egg drop soup will be ready!

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It’s a  messy looking soup, but it’s also a pretty looking soup.   I love the greens in it.

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Sit down and enjoy, I hope you like it!


Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  



Tortilla Soup


  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 1 1/4 cup water
  • 10 oz chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 4 oz can of chopped green chile peppers
  • 1 cup yellow corn kernels cooked
  • 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips


  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!

Recipe Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

These are all the ingredients you’ll need.

You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

Once it’s brown, add in your water.

Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

Add your oregano.

Then your chili powder.

Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

Then add your corn.  I use frozen corn and cook it right before.

Then add in your green chiles.

Put all these ingredients into the pot.

Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

Then stir again and let simmer for 15 more minutes.

When it’s done, spoon into bowls.

The truth is that I always go back for seconds.

You can eat it plain if you’d like, it’s totally delicious that way.

Or you can add some cheese which will melt quickly causing you to fall madly in love.

Or you could grab a avocado and add some cubes in too.

This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

I have been known to eat a entire avocado this way. 

Hope you will try this amazing soup – let me know how it works out for you!

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