I’m Mercedes and I’m a twenty something, veggie loving, two time cat mom happily married to my soulmate of a husband.

I work as an engineer in Pittsburgh, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBTQ+ rights.

At the very least, I hope to make you laugh.

Rainbow Potato and Cannellini Bean Soup

Rainbow Potato and Cannellini Bean Soup

Rainbow Potato and Cannellini Bean Soup


  • 2 Stalks of celery
  • 1/4 Red onion
  • 3 Large carrots
  • 1 Tsp EVOO
  • 64 Oz. (8 Cups) vegetable broth
  • 6 Baby rainbow potatoes*
  • 8.5 Oz. (1 Cup) green sweet peas (fresh, frozen or canned)
  • 14.5 Oz. (1.5 Cups) French style green beans (fresh, frozen or canned)
  • 15 Oz. can (1.5 Cups) cannellini beans 
  • 3 Cups dry rotini, penne, conchiglie, or whatever your favorite pasta is! (I used a tricolor blend)
  • 2 Tsp basil
  • 2 Tsp oregano
  • 2 Tsp rosemary
  • Salt and pepper to taste



  • Cutting board
  • Paring knife
  • Can opener
  • Strainer
  • Medium skillet
  • Large stock pot + cover



1.  If using any frozen vegetables, remove from freezer to thaw.

2.  Using your paring knife, mince celery and onion.


3.  Chop carrots into 1/4 - 1/2 inch slices.


4.  Add oil, celery, onion and carrots to skillet and sauté for about 5 minutes, or until onion is translucent.


5.  In your large stock pot, add vegetable broth and bring to low heat.

6.  While vegetables are cooking and broth is heating, chop baby potatoes into 1/2 inch pieces.


7.  Add carrots, celery, onion and potatoes to stock pot with broth.

vegetables bowl.JPG

8.  If using canned green peas, green beans and/or cannellini beans, drain and rinse.


9.  Add green peas, green beans and cannellini beans to stock pot.

green beans.JPG

10.  Stir in basil, oregano, rosemary, salt and pepper, and bring soup to a boil.


11.  Turn heat to medium setting, cover and let sit for 20 minutes, stirring occasionally.


12.  Add pasta, stir to combine, cover and let cook for an additional 10 minutes.

13.  Remove from heat and enjoy!

*You can replace rainbow baby carrots with any other potato variety you prefer: red, white, sweet, etc.

You can store the soup in a sealed container in the fridge for up to one week, or in the freezer for up to four months.

soup nutrition.JPG
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