Tag Archives: Soup

The weather has been so weird lately; it is still winter?  Did spring come early?  Who knows!  But winter is a time for chili so regardless of the outside temps, I was going to make chili.  I ended up with a Chili Cornbread Skillet.  It might look and sound complicated but it’s actually quite easy to make and doesn’t need to cook in a slow cooker all day.  It a delicious comfort food that packs a little heat (but isn’t too spicy) and has great texture.  There is a good ratio of meat to beans to tomatoes in each bite too, with neither ingredient overpowering another.  And the cornbread topping is a nice addition if I do say so myself.  It’s hefty and makes the dish extra savory since the cornbread is part of the dish vs being served on the side. The recipe can be found here. Start by making the chili.  You’ll want to use a Dutch oven or large … Continue reading

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Chicken Bacon Ranch Noodle Soup is an elevated version of Chicken Noodle Soup.  It’s like Chicken Noodle Soup on steroids 😊 I’m all for anything chicken, bacon, ranch flavored and this soup does not disappoint.  It’s packed with soft noodles, tender chicken, perfectly seasoned ranch broth, and the toppings bring it to a whole new level.  It’s great for a cold winter night or when you are looking for a quick and easy weeknight meal because it doesn’t take long to prepare.  Personally, I’ll be eating this soup year-round.  It’s hearty without being filling, warms you up, is customizable, and makes great leftovers. The recipe can be found here. Start by chopping the bacon into bite sized pieces.  Add to a skillet and cook over medium heat until cooked through and crispy.  Remove to a paper towel lined plate to drain the grease and set aside.  I find this the easiest way to cook the bacon for this recipe, so … Continue reading

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It seems like the entire country has been battling freezing temperatures and horrible winter weather lately and MN has been no exception.  On a cold day (freezing, subzero, arctic, or however you want to describe the weather we’ve had recently) something warm and cozy is all I want.  Call it “winter warmer” food if you will.  A hearty and flavorful Guinness Beef Stew is what I ultimately ended up making.  Let me warn you, this recipe is not hard to make at all, but it does take a long time to make (aka it simmers for 2 hours) so you will need to plan ahead when making this stew. It’s great for a “meat and potatoes” type of person because that’s exactly what it is.  Plenty of beef chuck, potatoes, and carrots that are simmered in a Guinness infused broth.  The meat and broth are perfectly seasoned, the meat is tender and falls apart in your … Continue reading

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You’re in for a treat with my recipe for Mexican Street Corn Soup!  It has all the flavors of Mexican Street Corn but in soup form.  It’s a bit sweet and savory with a slight heat kick.  It’s hard to explain the explosion of flavors but if you’ve had it, you know exactly what I’m talking about.  If you haven’t, I highly recommend trying it.  It’s popular as corn on the cob, a cold salad, or dip. The recipe can be found here. The very first thing I recommend doing is prepare ALL ingredients.  You want to be ready to assemble the soup and not slow down to chop veggies while it cooks so do the prep work first.  Chop the onion, celery, cilantro, and pepper.  Mince the garlic.  Wash, peel, and chop the potatoes.  Crumble the cotija cheese.  Even measure out your spices.  I like to place each in its own bowl so I can dump into contents into the pot … Continue reading

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Slow Cooker Loaded Baked Potato Soup is my new favorite soup.  It’s rich, creamy, and loaded with the perfect toppings.  It’s a made from scratch soup but it’s SO SIMPLE, so please keep reading.  It’s hearty, can be a main entrée or served as a side dish/starter, reheats well so it can be enjoyed for lunch throughout the week, and makes a lot.  When I first thought about making a baked potato soup, I thought this is just going to be like eating mashed potatoes.  But it’s not!  It has all the flavors of mashed potatoes but with a different consistency.  It’s yummy and perfect for this time of you. The recipe can be found here. Start by washing and peeling the potatoes.  I prefer to peel my potatoes but if you like to leave the skin on, that’s just fine.  Then, slice into 1-2-inch pieces.  Chop the onion and mince the garlic. Add the potatoes, garlic, onion, chicken broth, salt, and … Continue reading

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Loaded Cauliflower Soup is a perfect for a cold winter’s night!  It’s rich, creamy, low carb, and packed with flavor.  Let me walk you through the steps to make it. The recipe can be found here. Start by preheating the oven to 425 degrees F.  Line a baking sheet with parchment paper. Cut the cauliflower into florets and place the florets in a large mixing bowl.  Drizzle olive oil over the top and toss to coat.  Then, spread the florets into an even layer (single layer) on the baking sheet and season with salt and pepper.  Place 4-5 sprigs of thyme on top (place randomly over the top, not in a pile). Bake for 20-25 minutes or until the florets are tender and start to turn golden brown. While the cauliflower roasts, prepare the bacon.  Use a large pot or Dutch oven – something large enough to make the entire batch of soup in.  Heat the pot or … Continue reading

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Instant Pot Chicken Tortilla Soup is a wonderful meal that is made from scratch and is ready in a fraction of the time you would spend making this soup on the stove.  It’s hearty, spicy, and something the whole family will love.  You can even customize your toppings!  Add shredded cheese, cilantro, lemon wedges, tortilla chips – you name it! The recipe can be found here. Start by prepping your ingredients.  Mince the garlic, mince the onion, drain and rinse the black beans, drain the corn, slice the cilantro, and slice the lime.  Set everything aside and get your Instant Pot ready. Turn the Instant Pot on to the sauté setting and add the olive oil.  Once hot, add the onion and garlic.  It should start sizzling as soon as it hits the oil!  Sauté for 1-2 minutes or until translucent and fragrant.  Turn the Instant Pot off. Add the chicken stock and stir to combine.  Use a rubber spatula … Continue reading

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French Onion Soup is one of my favorite soups, so I thought, why not try to make a slight variation and create a tasty weeknight meal.  The end result is French Onion Chicken Skillet.  It’s made with caramelized onions, juice chicken, yummy broth, and deliciously melted cheese.  It’s a great meal option and leaves you with some tasty leftovers. The recipe can be found here. Start by heating oil in a large skillet over medium heat.  Add the onion and thyme, and season with salt and pepper.  You can adjust the seasonings to your taste later on in the recipe.  Cook, stirring occasionally, until the onions start to caramelize.  This should take about 15-20 minutes.  There is nothing better than the aroma of onions caramelizing and knowing you will get to enjoy every last morsel! Add the garlic to the skillet and stir to combine (another amazing smell!).  Cook for … Continue reading

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Fresh Vegetable Soup is vibrant, hearty, and full of fresh, wholesome flavors.  It’s perfect for lunches, cold winter nights, rainy nights, or anytime you are looking for a delicious homemade meal!  This soup will fill you up without the “heavy, too full” feeling. The recipe can be found here. I like to use frozen corn because I think it tastes better than canned corn, but you can use either.  If you are using frozen corn, start by cooking the corn according to package instructions.  If you are using canned corn, drain and set aside. Next, chop the onion, carrot, tomato, bell peppers, and zucchini.  Peel and chop the potato.  Mince the garlic.  I like to do all my prep work before I start cooking so it doesn’t slow me down once ready to assemble! Heat 2 Tbsp of olive oil in a large pot over medium heat.  You will be … Continue reading

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We recently committed to a vegan diet for about 2 weeks and have to admit, it was delicious!  We had done this once before, but enough time had passed that we wanted to try some different foods and see how we could handle meals without any meat, once again.  We both lost weight, our bodies felt great, and we enjoyed creating recipes. It might be surprising, but some types of food you already eat are vegan, like pasta, if you skip the cheese and use a red sauce.  If you’re up for the challenge, I recommend starting with a week of vegan eating.  If it works out well, try for another week.  Baby step your way into it!  We don’t plan on going vegan by any means.  We love food too much and would miss some of our favorite meals!  BUT… we do plan on incorporating more vegan meals into … Continue reading

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