Winter is almost coming to an end, but I still have soups I want to try! Oh well, there will still be a few cool spring nights, so I am going to keep going; hope you don’t mind This week for #SundaySupper Angie from Big Bears Wife is hosting a “Cheese, Cake, or Cheesecake” event. So we have a very wide variety of recipes for you today!
Just when you think spring is around the corner, it snows. Well at least here in Colorado that is what happened. We had almost 2 straight weeks of weather in the 50′s, then we got 4 inches of snow. We need it, so I guess I shouldn’t complain. Instead I will make soup! Pam from The Meltaways is hosting this #SundaySupper event that is all about soup!
Today is Secret Recipe Club Reveal Day! It seems like it has been forever since we have had a reveal. But it really hasn’t, we just took December off. This month I was assigned Smells Like Brownies. Melissa is a a stay at home mom to a new baby. She has a wonderful mix of recipes on her site. Pad Thai, Vegetable Korma, Pumpkin Caramel Cake, and of course lots of different Brownies.
I wasn’t sure what to pick, but given we are trying to eat a little better, and my husband loves of French Onion Soup, that is what I went with. Melissa has a vegetarian version on her site, but I know given my husbands nature that wasn’t going to go over well. He would want the full flavor of the beef stock.
This soup was comforting, the onions were sweet and delicious, it was just what we needed on a cold winter night. I topped the soup off with provolone cheese, because that is what I had. But Melissa uses Gruyere, which I am sure is even better. Given that I don’t like cheese, I tend not to spring for the more expensive cheeses. We only get the good stuff when my husband goes to the store
Soup weather is here. I am actually excited about this, because I have so many soup recipes I want to try this year. And after today, that list is going to grow. This week Susan from The Girl in the Little Kitchen is hosting a “Dishes That Keep You Warm” event. So don’t miss all the great soul warming dishes at the end of this post.
I haven’t made Chicken Tortilla Soup in forever. I made it years ago, loved it, and quickly proceeded to never make it again. Makes perfect sense, right? Ok, well maybe not, but I was determined to change that this year. So when this event came up, this was the first thing I thought of. It is a little spicy, super adaptable to what you like, and full of toppings (one of my favorite parts of soup).
I garnished mine with avocado, red onion, tortilla strips, cilantro and lime wedges. The lime adds a great freshness, and a little tartness to the soup. Sour cream would be great if you don’t like a lot of heat, to help cool it down. I am not a fan of black beans, so I left that part out, but feel free to add a can of black beans to the soups. Or bell peppers if that is what you like. Really, anything goes here! I have the leftovers in the freezer right now, can’t wait for a cool night to bring it out again.
It is starting to cool down in the evenings here. Perfect weather for a comforting bowl of soup! I am excited for soup weather this year, I have so many that I want to make. This is one that my husband sent to me, probably a year ago. So it was time that I did him a favor and made it.
It is basically chicken and rice soup, but with lots of ginger. Because this is such a basic soup, you could take the opportunity to add any veggies your family likes. Carrots, celery, bell peppers, peas… you name it, it would work. I took the easy way this time, and just topped the bowls with thinly sliced red bell peppers and green onions.
The ginger is just soothing in this soup. I don’t know of another way to describe it. I took a bite, and it was just comforting, and warm, and soothing. I currently have 8 single serving containers of this in my freezer. I love to stock my freezer with soup for quick dinners, or lunches all winter. Serve with a little bread, and I am in heaven!
Today is Holiday Recipe Club! Erin over at Big Fat Baker came up with the idea a few months ago. We all get together near a holiday and Erin challenges us to come up with something from a list of ingredients. This month our choices were potatoes, pistachios or beer. I think based on the title it is pretty obvious I picked beer! I did do something with potatoes as well, but I posted about that yesterday. Do you want to join in the fun? Go to Holiday Recipe Club and Erin will give you all of the information.
My husband loves Beer Cheese Soup. There was a place in Cedar Rapids that had a great version of it. Being that I don’t like cheese, it isn’t really my favorite soup. But I have tried his before, and it is always been mild and surprisingly good. So at his request I took full advantage of the Holiday Recipe Club and attempted this soup for him. I think it was a resounding success! This recipe makes a TON, I mean like 12 servings! My husband ate this straight for 4 meals, and I froze the rest. He even took another one out last night for his dinner. Always a good sign with him!
This soup is pretty easy to put together. You could cut it in half very easily, but it does freeze very well. I even got to use my immersion blender, which doesn’t get used nearly enough.
Happy Friday! Are you ready for the weekend? We don’t have much going on, but I am excited for it to get here! Did you miss my giveaway yesterday? You want to check it out, it is a pretty cool program to make your own cookbook, invitations, scrapbook, postcard etc. Trust me, it is easy and fun to play with
Also today, over at Steph’s Bite by Bite, Steph has a bake sale going on. She is raising money for Team in Training to support the Leukemia and Lymphoma Society. Go check out my Peanut Butter Bars that are up for bidding on.
It is the beginning of March, but most areas of the country are still cold. So today, I am bringing you a yummy, comforting soup. This is a popular chicken and rice soup in Greece. The recipe is from Cooking Light, and has only 269 calories per serving! It is very lemony, I cut down a little when I made it, and I thought it was the perfect amount. Add a small salad and you have a very healthy, well balanced meal. And you could even afford some bread! Or maybe Dessert!
Have you entered my Giveaway yet? It ends this week, you don’t want to miss it!
Everyone loves soup in the winter. This year I have been trying out a few new soups. Corn Chowder has been on my list for awhile. I have never had it, so I was excited to try it! I don’t often do meat free meals, but I am thinking of trying to do them more often. This is a really good one! Ok, so I added bacon as a garnish, but that is the only meat. And that is purely optional! I also used chicken stock, but if you wanted to make it completely vegetarian you can use vegetable stock.
I used frozen corn for this, and it was really good. But, I can’t wait until next summer to freeze fresh corn to use in it. If you have some fresh corn in the freezer, this is the recipe to break it out for! The original recipe called for heavy cream. I tried to lighten it up a little with the fat free evaporated milk. Evaporated milk works really well to lighted up creamed soups and creamy pasta dishes, but not sacrifice on flavor.
I first had this soup a couple weeks ago when we went to visit our friends in the mountains. When Jessica told me she planned on making this for dinner I was excited. This had been on my radar for awhile, I just wasn’t sure how it would go over with my husband. I had pretty much written my 6 year old off as liking it. I can sometimes get him to eat Spaghetti O’s, but that is about it. He isn’t a huge fan of pasta either, so I figured I would end up picking the meatballs out and putting them on a plate for him. Boy was I wrong! He loved this soup. He ate 2 bowls of it, and was asking when the next time we could eat it.
It has been hard to find a day to make soup this winter. The weather has been so crazy and mild it just isn’t soup weather. The day I planned to make this it was 60 degrees! I said oh well, and went with it. My son was so excited, and it had only been 5 days since we had it last. It makes a ton of soup, so I ended up freezing the leftovers, so we can have it again in a couple weeks.
Wild Rice Soup is one of my favorite soups. Before I had my son and I was working, my friend Beth and I used to frequent a place called Salad Brothers. I am sure they had salads, but they were pretty much known in downtown Rochester, MN for their soup. They had the best Creamy Wild Rice Soup! And the rolls….you went through the line, and at the end they had a tub of serve yourself rolls. And if you serve yourself, you know you take a couple (or three)! After I stopped working, I had to find a way to get the soup! Taking a baby downtown Rochester, into the food court of a mall, and waiting inline with a bunch of business people didn’t seem like the way to go. So I started trying out recipes at home. This isn’t the same at all, but I love it. I have been making it for years, and it is one of the few soups that my husband and I agree on!
If you have any leftover turkey hanging out in your freezer, this is a great use for it. I set aside about a 1 pound turkey from Thanksgiving just for this soup. Once it was all said and done, my husband didn’t even know it was turkey in there. He thought it was just the normal chicken version I make.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset