Soup Weather

It's November now, and the garden has now been put to rest for the season. Before pulling up my tomato plants, I picked the several green tomatoes that were still on the vines. I've been putting them in my kitchen window and letting them ripen there. They aren't the same as the tomatoes picked ripe off the vine, but they are good!

Nothing tastes better on a grey November day than a hot bowl of soup! I've had the following recipe for years and have tweaked it over time. Everyone I've made it for loves it!

California Chicken Soup

64 oz. chicken broth (recommended: Imagine Organic Free-Range Chicken Broth)
1 pound chicken, cooked and cubed (recommended: organic, pasture-raised chicken)
1 small onion, diced
1 cup thinly sliced carrots
1 3/4 tsp. lemon pepper
1 tsp. oregano
3/4 tsp. garlic powder
1/2 tsp. parsley
2 bay leaves
15 oz. package of cheese tortellini
grated romano cheese

1. In a stock pot, combine all ingredients except tortellini and cheese. Bring to a boil.

2. Add tortellini and reduce heat. Simmer uncovered for 25-35 minutes.

3. Remove bay leaves. Serve with romano cheese sprinkled on top.