I love this meal because:

• it’s delicious – savory and so good 
• it’s healthy – made with fresh ingredients 
• it’s fast – ready in about 30 minutes 
• it’s a one pan wonder – made in one pan makes for less dishes and that makes a happy momma! 

This Mediterranean dish is versatile and if you prefer, you can leave out the ground beef for a delicious vegetarian dish.
I use zucchini or just whatever squash I have on hand. Enjoy the recipe!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Zucchini and Black Bean Beef Skillet

Zucchini and Black Bean Skillet is an easy dinner to throw together that is delicious and healthy. Ground beef with rice, beans, and zucchini and tied together with tomatoes and seasonings make it a one pot wonder that your whole family will love.

Course Main Course

Cuisine American

Keyword Black Bean, Ground Beef, Main Course, Rice, Zucchini

Total Time 30 minutes minutes

Servings 10 Servings

Ingredients

• 2 lbs ground beef
• 4 small zucchini quartered lengthwise and diced
• 1 onion chopped
• 1 bell pepper diced
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 teaspoon dried oregano
• 2 cans 15 oz each Black Beans, drained & rinsed or 3 cups
• 1 can 28 oz Petite Diced Tomatoes, undrained
• 3 cups cooked white rice
• 1 1/2 cups shredded cheddar cheese

Instructions

• Add ground beef, onion, and bell pepper to a large 13” skillet over medium heat. Season with salt, pepper, and garlic powder. Sauté until ground beef is browned.
• Add zucchini and oregano and let simmer for a couple minutes.
• Add the black beans, diced tomatoes, and rice. Stir well and let cook until zucchini is soft.
• Taste and adjust seasonings as desired.
• Turn off heat and sprinkle with cheese.
• Serve and enjoy!

The post Zucchini and Black Bean Beef Skillet appeared first on My Everyday Ordinary Life.

Minestrone literally means “big soup” and historically is a big pot of chunky soup made with a multitude of whatever vegetables are in season along with beans and pasta or rice. Traditionally meat free but you can beef it up with Italian sausage or chicken.

I was inspired to make my version of this delicious soup by Joanna Gaines recipe in her second cookbook. Such a classic recipe that I can never get enough of. 

Soup is my favorite food group and this is a special one. I always like to serve it with a loaf of crusty bread like my Rustic Sourdough Bread or my No Knead Artisan Bread.
I hope y’all enjoy! 

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

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Minestrone Soup

Minestrone Soup is a hearty Italian dish that means “big soup”. Full of vegetables, pasta, beans, and Italian sausage, it is hearty and delicious.

Course Main Course, Soup

Cuisine Italian

Keyword beans, Italian, Main Course, Pasta,, soup, Squash

Total Time 45 minutes minutes

Servings 12 Servings

Ingredients

• 1 lb Italian sausage optional
• 3 tbsp olive oil
• 3 tsp minced garlic
• 1 onion chopped
• 2 celery stalks diced
• 2 large carrots diced
• 1 zucchini diced
• 1 yellow squash diced
• 1 - 28 oz can diced tomatoes
• 2 quarts chicken broth
• 1 cup ditalini pasta or small shell pasta
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1 - 15.5 oz can kidney beans drained and rinsed
• 1 - 15 oz can cannellini beans drained and rinsed
• 3 cups baby spinach
• Freshly grated Parmesan and fresh basil leaves for garnish if desired

Instructions

• In a large pot, brown the Italian sausage in the olive oil. Add the minced garlic and sauté for a couple minutes.
• Add the onion, celery, carrots, zucchini, and squash. Mix and sauté for about 10 minutes.
• Add the tomatoes, broth, pasta, basil, salt, and black pepper. Simmer till veggies and pasta are soft.
• Add the spinach and beans and simmer for a couple minutes to let the spinach wilt.
• Serve and garnish bowls with Parmesan cheese and fresh basil if desired. Delicious served with crusty sourdough bread.

The post Minestrone Soup appeared first on My Everyday Ordinary Life.

We always have a ham for Christmas and Easter, and then we’re left with a ham bone and I always make this soup! I leave a little meat on the bone so it’s nice and meaty. Of course, you could just use some cubed ham for this soup too but so much flavor comes from simmering the bone. 

Ingredients needed for Ham Bone Bean Soup:

(scroll down for complete recipe with measurements and instructions) 

• dry great northern beans
• chicken broth
• 1 large meaty ham bone
• dried thyme
• dried oregano
• rubbed sage
• garlic powder
• black pepper
• medium onions, chopped
• large carrots, chopped
• celery ribs, chopped
• olive oil

How to Make the Soup:

• In a large pot, place the beans and add water to cover by 2 inches. Bring to a boil and boil for a couple minutes. Remove from heat, cover, and let stand for 1 hour. Drain the water off the beans and rinse them.
• Add broth, ham bone, and seasonings to the beans. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
• In a skillet, sauté onions, carrots and celery in oil for about ten minutes or until slightly softened. Add veggies to the soup. Cover and simmer until veggies and beans are soft.
• Remove ham bone from soup. Debone ham and cut into chunks and return to the soup.
• Serve with cornbread. Here’s the recipe for my quick and so delicious skillet cornbread!  

I hope y’all enjoy this delicious soup as much as our family does. Enjoy! 
Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Ham Bone Bean Soup

This savory ham bone bean soup is my favorite way to use a leftover ham bone. Full of beans, veggies, ham, and savory seasonings and nourishing chicken broth. I always serve it with a pan of steaming hot skillet cornbread on the side. 

Course Soup

Cuisine American

Keyword beans, Ham, soup

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 10 Servings

Author Rachel Ballinger

Ingredients

• 2 cups 1 lb. dry great northern beans
• 8 cups chicken broth
• 1 large meaty ham bone
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp rubbed sage
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 medium onions chopped
• 3 large carrots chopped
• 3 celery ribs chopped
• 2 tbsp olive oil

Instructions

• In a large pot, place the beans and add water to cover by 2 inches. Bring to a boil and boil for a couple minutes. Remove from heat, cover, and let stand for 1 hour. Drain the water off the beans and rinse them.
• Add broth, ham bone, and seasonings to the beans. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
• In a skillet, sauté onions, carrots and celery in oil for about ten minutes or until slightly softened. Add veggies to the soup. Cover and simmer until veggies and beans are soft.
• Remove ham bone from soup. Debone ham and cut into chunks and return to the soup.
• Serve with cornbread.

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