weekend + a tasty soup

Sticking to my goals for 2012, I dusted off the camera and packed it around in my bag this weekend.  Friday, I spent part of the day reviewing this tutorial on the basics of understanding your DSLR camera.  Amanda, of Kevin & Amanda has put together an easy to use, simple, informative tutorial to help you understand the basics of your camera.  I found it incredibly helpful which got me back into the shooting of things!   It's not that I don't know how to use the camera, I just needed a quick refresher on what the heck all the buttons do!  I can take pretty darn good photos in natural light, but indoors and at night is another story.  Every. Single. Photo is blurry.

As usual, I followed the dogs....and cats around the house, the park and outside taking hundreds of photos.  I am pretty sure they were annoyed.  So, I'll spare you the hundreds of photos and show you just a handful.

Jimmy

Paisley

Milo

Ellee Mae

Franklin

Franklin + Ellee Mae

So that was that.  Yes, I am missing a photos of one dog and one cat.  The one cat, I am pretty sure has never been on this little blog because she is frightened of her own shadow.  The one dog, Cooper, well, he was way, way too busy playing with his ball to hold still and be photographed.

******

Moving right along to this recipe.  This is the second time I have made this Ravioli and Vegetable Soup and the husband LOVES it.  I made it again last night at his request and apparently while I was sleeping he was up snacking on it at midnight.

I should mention that it is incredibly easy to make and can be made ahead of time and it only uses one pot!  It has great flavor with a bit of heat from the tomatoes and crushed red peppers.  It doesn't take too tomato-y either (I don't like tomatoes, but I like this soup).  If you're making for the kiddos, I would leave out the peppers and use regular tomatoes because I think it is really spicy (in a good way).

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

That's all.  Happy Martin Luther King day!