December 2014, The Look For The Good Project, Graceful Existence Green Potato Soup


Get Your Gratitude On!

Season's greetings Beard Chewers! The holiday season is a great time to reflect on all the wonderful things we have to be grateful for. My friend Anne Kubitsky has been working hard for the past few years to help people around the world express their gratitude, and you can share too! The Look For The Good Project grew from just a few postcards expressing gratitude, to thousands! Now Kubitsky has organized multiple exhibitions and creative outlets to show the response to the question: What Are You Grateful For? From galleries to museums, and beaches to the streets, the Look For The Good Project has a growing number of support venues where people can contribute more. You can see some of the responses in Kubitsky's latest book, What Makes You Grateful? Voices from Around the World. People from all walks of life are finding and sharing the good in their lives. If you want to contribute, you are encouraged to take the Gratitude Challenge! To learn more visit or you can go to Facebook to see the latest piece of the project at lookforthegoodproject. Kubitsky also has some really inspiring books available!

Graceful Existence Green Potato Soup

I am a big fan of leafy green vegetables. I could go on and on with an explanation as to why they are important to include in your diet, but I think we all have gotten the gist of that rant already. Everyone knows they are good for us, a lot of us just can't figure out how to get them into our diets.

My favorite way is to blend them up in a smoothie. Which during the colder months of the year, is very unappealing to me. I crave warm soups that keep the chill away from the inside. So last night, I created this little number, and it was so tasty, that I decided to share it with you all! Give it a whirl and tell me what you think!

    • 8 red or gold potatoes
    • 4-5 handfuls of washed spinach
    • About 4 cups of chopped broccoli-stems and all
    • 6-8 cups of broth or water or both
    • Large skillet
    • 2-3 cups of shredded cheese (I prefer cheddar)

    • 1) Bring broth to a boil in a soup pot
    • 2) Add in all ingredients except for the cheese and let simmer until potatoes are disintegrating
    • 3) Monitor the pot as it cooks to make sure you don't need to add more broth or water. There should be enough liquid to continuously cover all ingredients as it cooks
    • 4) Blend all ingredients in a blender or food processor until creamy
    • 5) Add cheese and serve!I usually put out salt, pepper, other spice, hot sauce, and some extra cheese out on the table for people to season on their own. I also really enjoy it a bit chunkier so I added in chantrelles sauteed in garlic butter. Bacon would be a yummy add in as well. You could try it with beans, tofu or tempeh, or shredded meat too!