Crock-pot Sunday


Hey, dolls!

I hope you have all had a fab weekend! I think this is the first time in a while that we kept our weekend pretty simple, didn’t plan much and just relaxed. It feels pretty good to just get things done around our condo and curl up on the couch a little longer then normal. Plus in the down time I was able to line up a few more closet consults and shopping appointments over the next month that will be really great. Stay tuned for the details on that! 🙂

I am so excited to share this Crock-pot Pasta e Fagioli recipe with you! It is so spicy and delish! 🙂 I love using my crock-pot on Sundays because I can get so much done and still be making something tasty at the same time. We ate a little bit earlier than normal today because we had an early brunch at home and just snacked in the afternoon. Sidenote: the hubs did not find apples and celery sticks with peanut butter to be a filling afternoon snack. HA! Men! So we had an early bird crock-pot special for 2 a little before 5. #dontjudge





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  • 1 bag Morning star grillers- or ground beef/turkey
  • 1 cup carrots, chopped
  • 1/2 large red onion, chopped
  • 3 celery stalks sliced
  • 1 (15oz) can kidney beans, drained and rinsed
  • 1 (15oz) can white beans, drained and rinsed
  • 2 (14.5 oz cans) diced tomatoes with their juice
  • 1 (16.5 oz) jar pasta sauce
  • 4 cups vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon Tabasco sauce
  • 1 1/2 cup dry pasta- I used gluten free penee
  • Parmesan cheese to garnish


  1. Use a 6 quart slow cooker. Put the “meat” into pot. Add the chopped carrots, onion, celery, beans, tomatoes, and pasta sauce. Pour in the broth. Season with salt, black pepper, oregano, and Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or on high for 4 hours.
  2. When the vegetables are tender, stir in dry pasta (I put them in with a half an hour to go.) Cover and cook for another hour on low, or until the pasta is al dente.
  3. Serve and garnish with Parmesan cheese.

So good! And we have enough for dinner again tomorrow night! Hooray! 🙂 What are some of your favorite Fall/Winter soup recipes? (The original recipe for this soup is linked at the top of the post in case you want to reference a non-vegetarian option). Let me know if you try it and what you think!!

30 Days of Thanks: Day 9



Roo sleeps like a person and it cracks us up. She often will share my pillow with me as well. Too funny!

  • Today I am thankful for a husband that gets up and makes coffee and omelettes in the morning. For the most part I do all of the cooking around here so it is such a sweet treat when he offers to take over for a meal. Roo and I got to snuggle a little extra in bed until the smell of coffee lured me up and out. Such a great way to start the day!

Thanks for stopping by and have a wonderful rest of your Sunday!



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