Diary Recipes

Preparing for Hurricane Ian

October 15, 2022

Today I am sharing with you how we prepared for hurricane Ian. Although we stay inland our city would still be impacted with powerful tropical storms from the hurricane. While everyone was scrambling to buy up all the nonperishable goods at the grocery stores, I headed to the canning aisle and purchased mason jars and a new canner. I then went to the produce aisle and grabbed lots of fresh vegetables to make our own healthy hearty soup. We also picked up some survival items in case we lost power which were essential.

As I filmed this video it was also a learning experience. Hurricane Ian taught me how to be more self sufficient. Instead of relying on grocery stores for canned food for my family. I learned to make our own non perishables. It took time and effort, but overall it was worth it. Our family had delicious soup made with fresh ingredients, with no questionable additives. I hope that this video helps you if you are ever in a similar situation.

Hearty Homemade Vegetable Soup

A delicious vegan vegetable soup made with the freshest ingredients.
Prep Time 30 minutes
Cook Time 3 hours
Servings 36 pints


Veggie broth

  • 10 quarts filtered or spring water
  • 5 celery stalks
  • 2 onions peeled
  • 2 lbs carrots peels carrot peels from 2 lbs of carrots
  • 2 sprigs fresh rosemary
  • 3-4 bay leaves
  • 6 garlic cloves minced
  • sea salt and pepper to taste

For the soup

  • 2 lbs carrots chopped
  • 10-15 tomatoes (I used roma and vine tomatoes) chopped
  • 1 1/2 lbs potatoes triple washed and cubed
  • 1 lb chickpeas soaked overnight
  • sea salt and pepper to taste


  • Add the ingredients except the garlic to make the veggie broth and bring to boil. Allow to simmer for 1 hour.
  • Strain and compost your spent vegetables. Add the garlic and salt and pepper to taste.
  • Add all the ingredients for your soup and bring to a boil. Simmer until vegetables and chickpeas are tender.
  • Season with salt and pepper to taste.


This recipe made me about 36 pints of soup. This can vary depending on the size of your tomatoes and how much you let your broth cook down.