Soul Sisters: Late Fall Hiking in Alberta

Johnson's Canyon, Banff National Park

Mommy and Miss Reegs enjoying the crisp Fall mountain air.

A few weeks ago, we took the family to Johnson's Canyon to do some late Fall Hiking in the mountains. We are so fortunate to live so close to the beautiful Banff National Park. The mountains and trees were gorgeous. Our crew is getting really skilled at hiking and the boys love every second of the exploring and adventuring. When we returned home, we enjoyed this great soup recipe. It is so quick and easy that it can be made after a day of hiking.

This is no ordinary veggie soup! This Winter Vegetable Chicken Soup is my new favourite. Unusual ingredients but so yummy. I adapted this recipe from the Everyday Food Magazine by Martha Stewart. Her recipe was good (without chicken), my version is even better (right?). My crew ate this soup with no complaints and the leftovers were perfect warmed up from the fridge a couple days later for lunch.

I served this soup with cheesy baking powder biscuits. Whenever I make baking powder biscuits, I think back to my junior high days and the adventures of Home Ec. Biscuits was one of the first recipes we made and since it was a group effort, they were horribly tough (because of too much mixing) and burnt on the bottom. Needless to say, the below biscuit recipe is delicious and easy. It comes from Muffins & More Cookbook by Jean Pare. Biscuits with butter are always a hit with my crew. I think the love for butter must be genetic. My grandma Stella used to LOVE butter. My crew likes to be able to see teeth marks when biting into a buttered biscuit too. Who can argue, it is the best way to eat them!
Enjoy!
Love Twin B

Winter Vegetable Chicken Soup

2 tbs butter
1 onion, diced
2 garlic cloves, chopped
salt + pepper
1 medium acorn squash, peeled, seeded, and cut into 1-inch chunks
2 bunches of kale, ribs cut away and discarded, leaves torn
2 cartons of low-sodium chicken broth
1 can of white kidney beans, rinsed
3-4 left-over cooked chicken pieces or 1 deli rotisserie chicken, diced
3 sprigs of thyme
grated Parmesan, for serving

In a large soup pot, melt butter over medium heat. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes. Add broth, beans, chicken and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper. Sprinkle each bowl of steamy soup with grated parmesan. Don't skip the cheese step and use real parmesan cheese, it makes the soup!

Cheesy Baking Powder Biscuits

2 cups flour
4 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup grated cheddar cheese
1/3 cup cooking oil
3/4 cup milk

Measure first 4 ingredients into bowl. Add grated cheese. Stir.
Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough soft. Turn out on lightly floured board and knead gently 8 to 10 times. Roll to 1 inch thick. Cut with biscuit cutter or drinking glass. Place on ungreased cookie sheet. Bake in 425 degree oven for 15 minutes until nicely browned. Serve with butter. Makes 1 dozen.