Italian Vegetable Soup

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2-3 small potatoes, diced
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans (I used frozen corn and green beans)

Stir together onion, celery, carrots, potatoes, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes. Stir in cabbage, corn, and green beans. Bring to a boil, then reduce heat. Simmer until vegetables are tender (or til your husband comes home). I also add some cayenne pepper and lots of salt and black pepper. Also, this originally called for a pound of browned ground beef but it's very hearty without the meat and I don't think you'll ever miss it.

Balsamic Roasted Pork Loin

2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

My notes: I used 2, 1 lb. pork loins, and I think this may have kept them juicier than using one bigger one. Also, I had only baked it for about 25-30 minutes by the time they reached 145 degrees internally. This is super easy and oh-so-delectable. :)