Chickpea soup


Current book Wild and Free by Hayley Morgan and Jess Connolly. I’m really enjoying it so far.

Current food Chickpea soup. I’m also going to make chili and cornbread this week. It’s one of my favorite meals.

mom's chili

Current obsession Filming vlogs. Totally obsessed.

Current mood Content. Feeling very blessed and thankful each and every day.

Current craving Seeing my cousin’s baby in the Pittsburgh Steelers outfit my mom and I picked out for her.


Current confession I slept in until 7:30 the other morning. I usually try to be up by 6:00. I guess I needed the extra sleep?

Current drink Hot coffee.


Current beauty product Yes to Carrots daily facial moisturizer with SPF 15.

Current need More time with my husband. Jimmy is so sweet, kind, hard working, loving, and fun. I wish I could spend every minute of every day with him.

Current indulgence Snuggling Malcolm. Taking pictures of Malcolm and Lola. Basically, anything that has to do with my fur babies.



Current procrastination Finishing my book. For the most part, I know how I want it to end, I just need to sit my hiney down and get to work.

Current excitement Planning Hannah’s bridal shower!

What’s your current book/excitement/beauty product/obsession?

Chickpea Soup

It has been a long time since I last shared a recipe. Probably a few years. This soup is too good not to share, though! I found the recipe in a Rachael Ray magazine and have adapted it over time, making it my own.

Chickpea Soup

Jimmy and I recently had my father-in-law over for dinner and he kept raving about this soup. He’s a meat and potatoes kind of guy, so I took it as a compliment. He even said the soup tasted like it should be in a restaurant.

It’s certainly not the most beautiful soup, but the combination of rosemary, tomatoes, and chickpeas give it a lovely rustic Italian taste. It it easily my favorite soup, and I make it regularly.

Chickpea Soup 1

Chickpea Soup (adapted from Rachael Ray Magazine)

3 tablespoons olive oil
3 carrots, diced
1 medium onion, chopped
4 celery ribs, chopped
2 cloves garlic, minced
1 bunch of kale, stems removed and chopped
3 tablespoons chopped fresh rosemary (or 1 Tbs dried)
1 teaspoon crushed red pepper
4 cups chicken or vegetable broth
2 cans (15.5 ounces) chickpeas, drained and rinsed
1 (28 ounce) can crushed tomatoes
Salt and pepper to taste

1. In a large soup pot, heat the olive oil on medium heat and add the carrots, onion, celery, garlic, kale, rosemary, and crushed red pepper. Sauté until tender, 8-10 minutes.
2. Stir in the broth, chickpeas, and tomatoes. Puree the soup until coarse in a food processor or with an immersion blender.
3. Return to pot and simmer for at least 30 minutes. Add salt and pepper to taste and enjoy.