The joy of home cooking on a grey fall day, and since I’m still feeling under the weather fighting off that damn cold, I decided I would make soup today.

Don’t you love how there’s no right or wrong when you’re making soup? Pretty much anything goes. Today, I decided to use the rest of the veggies in my fridge: carrots, radishes, cherry tomatoes, and fresno peppers to give the soup a little kick. I also added some veggies I’d blanched over the summers: green and purple cabbages and cauliflower.

I wanted to balance it with protein, so I added two cubed chicken breasts. For savory components, I used fresh herbs: thyme, rosemary, and flat-leaf parsley.

And my base? Well, that was easy. I poured a jar of my homemade canned diced tomatoes and one of my chicken stock, plus half a jar of water. Everything is now simmering in the crockpot.

All that’s left to do is wait and whip up a batch of biscuits to accompany this tasty soup, which will be for dinner later tonight. What’s on your menu this evening?