-
Find Us
-
Link to Us
SHARE OUR SITE! 
- Recipes from fellow bloggers chosen for our Healthy Meal with Kid Appeal Award
-
Find Our Friends
January is National Soup Month (no surprise there), and to celebrate we’re giving away a gorgeous Cuisinart 5 QT Round Covered Casserole, perfect for cooking savory soups and stews on cold winter days. To enter, all you have to do is post a comment here or to our Facebook Fan Page with your family’s favorite soup recipe (see below for more entry details).
We’ve also cooked up a steamy new recipe for Piping-Hot Peanut Butter Soup. This soup is a huge hit with our kids. Something magical happens when the flavors of the peanut butter and all those seasonings — cumin, curry, cinnamon — hit the taste buds. This soup has big-time kid appeal, so we hope you’ll give it a try.
Piping-Hot Peanut Butter Soup
Makes 7 Servings
The inspiration for this recipe came from Janice’s sister Lori who got the recipe from Apollo’s Pasta & Pizza restaurant in Olympia, WA. Her husband and kids absolutely love the soup which motivated us to give it a try. After a few Meal Makeover Mom tweaks, we created a soup that your family will gobble up, and that’s a promise.
- 1 tablespoon canola oil
- 1 small onion, finely chopped (about ¾ cup)
- 1 large orange or red bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
- 2 cloves garlic, minced
- One 32-ounce container all-natural chicken broth (or vegetable broth)
- One 15-ounce can tomato sauce
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon celery salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup chopped cooked chicken (we cut the meat into ¼-inch pieces)
- 3/4 cup instant brown rice
- 2/3 cup creamy peanut butter
- Unsalted, roasted peanuts, chopped, optional
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
2. Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper. Cover and simmer 30 to 60 minutes.
3. Whisk in the chicken, rice, and peanut butter until the peanut butter melts into the soup. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer, covered, until the rice is done, about 10 minutes.
4. Serve in individual bowls and top with peanuts as desired.
Nutrition Information per Serving (1 generous cup): 280 calories, 16g fat (3g saturated, 0.2 omega-3), 790 mg sodium, 22g carbohydrate, 4g fiber, 15g protein, 30% vitamin A, 70% vitamin C
To Enter our Cuisinart 5 QT Round Covered Casserole Giveaway, all you have to do is leave a comment on this post telling us about your family’s favorite soup recipe. The more details on the ingredients and preparation the better! A link to your favorite recipe would also be great.
We Will Enter You into the Giveaway Multiple Times if you do any or all of the following (just be sure to leave us a new comment every time you do one of these things):
> Tweet about our giveaway on Twitter or tell your Facebook friends about it with a link back to this blog post.
> Become a Facebook Fan.
> Add one of our buttons/widgets to your blog or website. They are located in the upper left sidebar of our blog. We have three to choose from: Our blog post widget, our Recipe badge, and our Meal Makeover Moms’ Kitchen badge.
Our giveaway ends on Friday, February 5, 2010 at noon. As always, we’ll use Random.org to choose the winner. Good luck!
180 Responses to “Cuisinart Covered Casserole Giveaway & Piping-Hot Peanut Butter Soup Recipe”
Leave a Reply
- Healthy Meal with Kid Appeal Award: Steamy Kitchen
- Podcast 96: Good Manners for Kids and a Children’s Book & Restaurant Meal Giveaway!
- Podcast 95: Recipe Rescue – Ham & Broccoli Hash Brown Casserole
- Podcast 94: Stress Busting, Health-Boosting Tips for Moms (and Dads) … and a Cookbook Giveaway
- Cuisinart Waffle Maker Winner
- Podcast 93: Bring Back Sunday Dinner
- Podcast 92: Banana Brownie Waffles & Giveaway for a Cuisinart Belgian Waffle Maker
- Soup’s On: Cuisinart Covered Casserole Winner
- Podcast 91: Rancho La Puerta Adventure
- Cuisinart Covered Casserole Giveaway & Piping-Hot Peanut Butter Soup Recipe
- Jamie: We’re pretty good in the “please” and “thank you”...
- Lara: Good manners are SO important! I taught my 4 year old daughter to say...
- Miriam: Good manners are important for all ages! Kids need to learn manners when they...
- Donna: My 7 and 4-year-old girls are becoming quite the little ladies. Both are dog...
- Tanya: I would love to win this book and read it with my 7-year-old daughter, who has...
- Nicole: Oh, and I forgot, I’m close to NYC & would love to take my 2 kids to...
- Nicole: When my son was young he would always crawl under the table at restaurants....
- TwinToddlersDad: I know table manners are important, but a lot depends on the age of...
- Lorraine Antosiewicz, MS, RD: Hi. Do teenagers count as children? Not so sure if I...
- Prav: This is a very good and healthy post i think. Good to write and share about. Have...
-
-
-
Sponsors
Find out how you can sponsor
The Meal Makeover Moms »Search
Recent Posts
Recent Comments
Our Podcast
Categories
Awards Beans Beef Breakfast CulinaryAdventures Desserts Dinner Eggs Fruits Giveaways GivingBack Grains Holidays KiwiMagazine Lunch Misc. NoWhineWithDinner Pasta PickyEaters Pizza Podcast Pork Potatoes Poultry PressureCooker RecipeRescue Seafood Sides SlowCooker Snacks Soups/Stews Sustainability Vegetables Vegetarian Website
Shop
Food Blog Search
Credits
GRAB THIS BADGE!
I LOVE minestrone soup – it’s a meal in a bowl! We make sure to use whole wheat pasta, beans, and whatever veggies we can find in the fridge to make a mean bowl of minestrone. Thinking about soup is making me want a bowl now! Here is a recipe on my blog for a batch I’ve made:
http://www.eatwellwithjanelblog.com/2009/02/mmmmmmminestrone-soup.html
Tweeted this giveaway too – you guys are great!
My family loves this Smokey Portabello Soup on cold days (although we don’t get many in Houston).
Smokey Portabello Soup – from Paula Deen
Ingredients
1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
8 cups chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish
Directions
Preheat oven to 350 degrees F.
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
I became a fan on facebook.
My family’s favorite is good old chicken vegetable soup in the crockpot. chicken breast, potatoes, carrots, green beans, tomatoes and a whole bunch of seasonings thrown in. Simmer all day.
I don’t have an electronic version of the recipe, but one of my favorites is potato leek soup. The version I make is one I adapted from the Martha Stewart recipe. The last batch I made was the best ever because I had a couple of cheese rinds (Parmesan and Manchengo) that I added for the cooking and it added an extra touch of depth and creaminess that the soup had been missing since I don’t use the heavy cream called for in the original recipe.
We love soups of all kind! One of our faves is this zucchini soup! We blogged about it here: http://lindstewfoodies.blogspot.com/2009/10/zucchini-soup.html
Hope I win!
My favorite soup is a potato soup taht I inherited from my mother. It brings back so many wonderful childhood memories of her and as a side note it is delicious!
We love taco soup. Make it with steak instead of ground beef, yum! My recipe is here…
http://noseinthecorner.blogspot.com/2008/10/taco-soup.html
I cook a lot of things in a vegetarian/vegan manner, so I post all my recipes on my own blog. I have a hard time having soup ‘out’ because they are almost always made with meat stock or with milk, neither of which I can have. So I always do soup ‘in’. Here’s a couple goodies…
http://almostvegcooking.wordpress.com/2009/12/20/zesty-white-bean-and-corn-chili-with-tangy-grains/
http://almostvegcooking.wordpress.com/2009/11/01/hearty-minestrone-style-stew/
http://almostvegcooking.wordpress.com/2009/08/10/pappa-al-pomodoro-italian-tomato-and-bread-stew/
Wow – peanut butter in soup? Sounds weird…and yet totally intriguing! We’ll be trying this one for sure! We eat a lot of soups (much to my soup-hating kids’ dismay), but the one soup that we ALL really like is corn chowder – especially when the corn is fresh.
Just became a Facebook Fan!
Tweeted it! (@less_sweet)
Our family favorite is chicken, black bean, corn and salsa soup from the slow cooker 365 blog. Yum! My 15 month old gobbles it up and even my picky 3 year old eats it.
Oh we love Vegetable Beef Soup! So good with fresh hot bread and salad!!
I just became a fan on facebook!
Tweeted about it too!!
http://twitter.com/JoyofmyHeart
OH MY! That PB soup sounds wonderful!!!!
I made bean and broccoli soup last week with bread. YUMMY!!!
mmm love all those spices, sounds like a great soup! We always like a good chicken noodle, but I think our favorite is cornbread topped chicken pot pie, which is not really a soup, but really comforting!
I tweeted too! thanks!
Our all time favorite soup is this delicious cashew chili recipe from The Veggie Table! It’s easy to make and satisfying when paired with whole wheat cornbread (and a spicy cheap red wine!)
http://www.theveggietable.com/recipes/chili.html
My favorite is Giada’s Lemon Chicken Spaghetti soup with leftover rotisserie chicken…..http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe/index.html
I just added you on Facebook!
I really love soup and making it for my family. One of my favorites is a Tuscan Vegetable soup that is full of veggies like carrots, yellow squash and string beans in a tomato based broth. The recipe can be found on the blog, Prudence Pennywise. Here’s the link:
http://prudencepennywise.blogspot.com/2008/11/tuscan-vegetable-soup.html
I already have your badge on my sidebar.
I love the alphabet pasta soup featured in your book – so easy to make, so delicious and my kids love it too!!
I personally love a simple, creamy pumpkin soup. One the whole family enjoys, however, is ranch potato.
Now I’m a facebook fan!
For me it’s broccoli cheese soup–great with the cold weather.
For me it’s chicken and brown rice soup!
Well, it’s not from scratch so don’t know if it qualifies, but for a quick meal we like Taco Soup from Homemade Gourmet (www.homemadegourmet.com) – just takes 4 cans and a pack of seasoning. I’m really intrigued by this Peanut Butter Soup recipe though – think I’m going to try it and see if we can get a new family favorite
. I’m assuming they use real peanut butter (not the sugar stuff).
My whole family loves Ministrone soup! I would love a bowl right now since its cold and rainy outside!
I have recently started cooking alot more and found out that i love it!! One of our favorite soups is a butter bean soup. its so simple healthy and yummy. lots on onions, garlice in broth and butter beans. simple huh? I might try that pb soup. sounds yum. i love pb.
thanks for your tips.
Kim Boucher
Portuguese Kale Soup…made better with turkey kielbasa instead of linguica, and lots kale and red beans. Yum.
I love to make soups from scratch, but my kids’ favorite soup is “pizza soup”, made with a box of roasted red pepper/tomato soup (I use Trader Joe’s), basil and whatever toppings they like on pizza mixed in. Top off with shredded mozzarella and serve with breadsticks. It doesn’t get any easier!
One of our favorites is Rachel Ray’s Salsa Stoup. We serve it with cheese and chicken quesadillas. It’s a refreshing twist on grilled cheese and tomato soup!
This is an oldie but goodie favorite of ours – Wild & Creamy Chicken Rice Soup. Yum!!
http://sherralifelesson.com/hot-soup-for-cold-days/
I grew up loving this soup and now I make it for my family. It’s healthy, hearty and delicious! Great with crusty bread:
Hamburger Soup
1 lb. ground beef
2 T olive oil
1 cup chopped onion
1 large can tomatoes
1 cup chopped cabbage
1 cup raw potatoes (~1-inch cubes)
1 cup sliced carrots
¾ cup green pepper
6 cups water
¼ cup uncooked rice
2 bay leaves
½ t. thyme
¼ t. oregano
¼ t. basil
2 t. salt
¼ t. pepper
Parmesan cheese
Brown meat and onion in oil. Drain off fat and add tomatoes, raw vegetables, rice and water. Bring to boil. Add seasonings (except cheese). Cover and simmer 1 hour. Serve with parmesan cheese on top.
I’m a facebook fan.
My family loves taco soup. It sounds horrible dumping a bunch of cans into a pot with ground beef, but since I’ve been listening to meal makeover Moms I’ve learned that all those beans are great fiber and I’ll rinse them from now on to reduce the sodium! We love making a big pot of it at our cabin in the mountains after a day of skiing. Served with warm all natural warm tortillas and low-fat sour cream…it’s a winner.
I have to say that I just found out about you after downloading your book onto my Kindle (which is really cool, except hard to print out recipes)
My favorite soup recipe is a crockpot tortilla recipe that a friend of mine gave me, very flavorful, low in calories and great with fat free sour cream, avacado and tortillas that have been in the oven for a bit sprayed with olive oil!
Red Lentil Soup with Chicken
1 c red lentils, rinsed
1 small onion, chopped
3 carrots, chopped
2 celery stalks, chopped
garlic cloves (your choice how many)
1 TBS tomato paste
1 TBS ground cumin
3/4 TBS ground ginger
1 TBS curry powder
1 TBS extra virgin olive oil
cayenne pepper (to taste)
salt and pepper (to taste)
2 skinless/boneless chicken breasts
1 quart chicken soup
2 cups water
Saute the vegetables in olive oil; add spices and saute briefly. Add rinsed lentils and tomato paste. Add broth and water. Bring to boil. Turn heat to medium and add chicken breasts whole.
When chicken is cooked, remove from the pot. With an immersion blender, puree the soup. Shred chicken and add back to soup.
Options: put hot cooked basmati rice into bottom of soup bowl and top with soup. Enjoy!
Growing up my mom made “Christmas Soup” every year. It’s a lot like the Italian Wedding Soup you get in a can, but a million times better! It has the little meatballs, escarole, shredded chicken, rice, carrots…you name it, it’s in there and it is delicious!!
I made the girls favorite soup this afternoon, Cheesy Broccoli.
I don’t really have a recipe but I will tell you how I make it.
In my 4qt stock pot I add a couple of tsp of olive oil and 1 roughly chopped onion. When the onion starts to carmelize, I add about 2 bunches of chopped broccoli crowns and about 4 medium potatoes diced. I cover that with water and add some chicken stock base or boullion cubes. Add some salt and lots of pepper. Cook until potatoes are tender. Then I take my immersion blender and blend until smooth.
Add about 1 cup of milk and a big handful of shredded cheese.
Salt and pepper to taste. It make a lot and it reheats nicely the next day.
I have 2 winter favorite soups: My thick lentil soup recipe, & my late father’s Mexican Chili (I’ve made it a few times since he died in 1979, but it never seems quite as good as his). My dad was a cook in the Navy during WWII, so he knew his way around a kitchen. Not on subject, but he also made THE best chocolate fudge.
My personal favorite is my mom’s chili. Super easy and simple yet very yummy.
1 lb ground beef
some onion
2 cans kidney beans
2 cans tomato soup + 2 cans of water
chili powder and cumin to taste
cook onion until tender, add beef and brown it. Add the rest of the ingredients and simmer until thickened.
I’ve changed this so many times but this is the basic recipe.
Just became a facebook fan.
Oh, do I have to pick just one. We LOVE soup this time of year. We’ve had a couple of really great soups lately: a scrumptious southwestern Black Bean & Ham soup and a tasty Country Vegetable with Ham soup (I was trying to use up the Christmas ham in our freezer).
Those recipes are on my blog here:
Adventures in McQuill-land: http://mcquill-land.blogspot.com/2009/12/oh-no-not-ham-again.html
and here:
http://mcquill-land.blogspot.com/2010/01/creating-in-kitchen-country-vegetable.html
We also love St. Shannon’s Soup (made with thin egg-noodles, not fun pasta shapes). You can find that recipe, and some other great ones, through the link in this post:
http://mcquill-land.blogspot.com/2010/01/my-favorite-things-soups-on.html
Our favorite is good old “Day After Thanksgiving” soup. We like so much that it’s become “Day After I Roast a Chicken” soup. The secret ingredient is a handful of leftover stuffing.
i make “left over” soup every week. usually some stock, can of tomatoes, some kind of grain, and whatever veggies/protein i need to eat up. here’s the soup my our xmas veggie tray left overs produced.
http://foodwithkidappeal.blogspot.com/2009/12/leftover-veggie-tray-minestrone-soup.html
One of our favorites is a chili that we made as a result of several different recipes that we made our own.
1 lb. hamburger or ground turkey
48 oz. tomato juice
6 oz. tomato paste
15 oz. can chili beans
15 oz. can red kidney beans
4 Tblsp. chili powder
Brown the hamburger or ground turkey & drain. Place in a large pot. Add the remainder ingredients & cook to simmering for about 30 minutes. If I have extras, sometimes I’ll add onions to the beef while browning & some diced tomatoes to the stock pot. Our family likes to have cornmeal muffins on the side.
I grew up helping fix chicken and dumplings, but not the tradiational kind. We make ours with the dough where you cut the dough in to 1″ squares. My mom always made it from scratch and now I make it for my three kids and it’s one of their favoraite meals that I make them. It’s healthy and yummy! Please enter me for the casserole giveaway. Thank you so much.
I recently made a variation on Portuguese Kale and Sausage soup from the Boston Globe Sunday magazine. It used hot Italian sausage and sweet potatoes in place of chorizo and some of the white potatoes.
Pasta e fagioli soup is our family’s favorite. Using a combination of diced tomatoes, beans, fresh veggies, and ground turkey along with whole wheat pasta, this recipe is not only a quick and easy use of items from your pantry, but it also healtful. My 7 and 4 year old daughters gobble this one up each time, and I will often put it in their thermos for lunches later in the week.
1/2 lb. ground turkey
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 cloves garlic minced
2 14 oz cans diced tomatoes
1 15 oz can red kidney beans
1 15 oz can great northern beans
1 15 oz tomato sauce
1 can low sodium tomato soup
1 Tbs. white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 lb whole wheat rotini pasta
Brown ground turkey over medium heat. Add onion, carrots, celery, and garlic and saute for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. Meanwhile, cook pasta according to directions. Add to soup right before serving.
Thank you for this opportunity!
Our family loves any type of vegetable soup that has been blended until smooth. Butternut squash soup and carrot soup (with almond butter!) are delicious. But, our hands-down favorite soup is this version of Cauliflower Soup. It pairs well with any mexican flavored meal! And, my child who avoids onions like the plague actually ingests onions in this soup.
Cauliflower Soup
1-2 Tbsp. olive oil
1 large onion, diced
1 head cauliflower, chopped (or one large bag of frozen cauliflower)
32 ounces chicken broth
1/2 cup half and half
juice of one lime
Cumin to taste
1. Saute onion in olive oil until tender.
2. Add cauliflower and broth. Simmer 20 minutes or until cauliflower is tender.
3. Blend the mixture until smooth. (Love my immersion blender!)
4. Add half and half and lime juice. Heat, but do not boil.
5. Serve in individual bowls with a sprinkling of ground cumin.
(My daughters love swirling the cumin in with the soup and looking for “shapes” that are created.)
Any leftovers will freeze beautifully.
My family really enjoys the sausage lentil soup from the Simply Classic Jr League cookbook and the winter lentil soup from Real Simple magazine. Although my three year old daughter favors my own personal Fridge Soup where I put most anything in the pot and cook it up! This has lead to some tasty soups sometimes including yogurt, jello, black olives, limes and even coke once! Lets her know that all food can be great and gain confidence in the kitchen!
I really love this Mulligatawny Soup from Cooking Light!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231618
Easy Harvest Soup:
1 can cream of chicken
1 can tomato
1 can chicken gumbo
2 2/3 cup water
Mix it all together and heat on the stove. It is a fast and easy soup that is quite tasty. I buy the lower-fat and sodium soups for this when I can.
We love red lentil soup.
1lb red lentil
6 cups vegetable or chicken broth
1 tablespoon cumin
salt and pepper to taste
pita chips for serving
Put the lentil with the broth, bring to a boil. Reduce heat and cook for 20 minutes stir once in a while.
add cumin, salt and pepper cook for 5 additional minutes and serve with pita chips.
I love soup! My most recent favorite is the classic Chicken Noodle. I didn’t realize how easy it is to make it from scratch!
One of our favorite soups is so easy we have it often. The recipe was first found in Kraft Food and Family. It is made with two russet potatoes which are cooked in the microwave with the skin on, 14 oz. of chicken broth and one cup of milk. After the potatoes are cooked they are mashed (with skin or without) in the broth and milk. I then let it simmer for awhile. This soup is best topped with a little crumbled bacon, cheddar cheese and sour cream.
Our definite favorite is the oldie but goodie chicken soup. The more vegetables the better–parsnips, celery root, sweet potatoes, zucchini, onions, celery, baby carrots, Yum!
I LOVE french onion soup, but have no idea how to make it!
Would love to learn and make it in a new casserole dish!! 
My favorite is Carrot Ginger soup. Yummy! Hubby’s favorite is curry chicken soup. Oh, and we both love my zucchini soup and my pumpkin apple soup.
My family loves Taco Sosup. The recipe always varies a little based on what I have on hand, but at it’s base it leanest ground beef, lots of vegies (corn, tomatoes, bell peppers) and beans (black, kidney and pinto). I usually stir in a little light sour cream at the end for richness, and they eat it with baked tortilla chips….delicious!
I love boring old bean soup – soak the navy beans overnight in the crock pot, add some chopped onion and a hambone in the morning and cook all day. =) Would LOVE to win the cuisinart!!
I’m a facebook friends.
I also added your badge to my new site! Hopefully I’ll get it going this weekend
Do you mind my asking your best strategies to increase site traffic, sponsors and how you giveaway such awesome things 
I have a lot to learn, you guys are awesome!
I have been wanting one of these for so long!. My favorite soup recipe is Broccolli Cheese Soup and it is so fast. I put 1 cup chopped carrots and 1 package frozen broccoli in the steam bags and microwave them until the veggies are to my liking. Then I add the veggies to a soup pot and add 2 1/2 cups of milk and boil. In a small bowl I add 1/4 cup flour, 2 tsp chicken bouillon, 1/2 tsp salt, 1/4 tsp pepper. Mix and stir into soup mixture. Boil for 6 min. Then remove from heat and add 1 cup of cheddar cheese. It is sooo yummy!.
Crab, shrimp and corn bisque. YUMMMMMMM! Wish I had a bowl now.
Facebook Fan and tweeted!
Our family’s favorite is either a simple combination of oxtails, carrots, potatos, tomatos, and onions, or corn chowder =D
One of our favorite soups is Rachael Ray’s “Hoppin’ John Stoup with Rice”. Andouille sausage, onions, bell peppers, celery, diced sweet potatoes, stewed tomatoes, chicken broth, black-eyed peas, a bay leaf. LOTS of veggies for the kids, and the spicy sausage give it just the right kick.
You can find the recipe here:
http://www.rachaelray.com/recipe.php?recipe_id=446
Tweeted the giveaway — thanks for the extra entry!
Our family’s favorite is Baked Potato Soup — quick, easy, and delicious
*Thanks* for the giveaway!
Tweeted
Facebook fan
Your button is in my sidebar, Buttons K – N
Soup is a mainstay in our household. Our favorite is homemade chicken noodle loaded with carrots, celery, onions, garlic with a tiny pinch of curry and a pinch of cloves. The cloves idea came from Julia Child’s cooking show years ago. She would cut an onion in half and poke whole cloves into the skin of the onion (like a pin cushion), then simmer it in her chicken broth for added flavor (with less salt.) The onion is discarded after simmering.
Our favorite soup is more of a stew. We call is “Ms. Adrianne’s Yummy Soup” because our friend, Adrianne, made it the first time. It’s a chicken and barley “chili”, but doesn’t taste like a chili. We add extra beans, corn and green beans to the recipe to up the healthy factor. It freezes well too! Another favorite is a butternut squash soup! Soups are the best! And they are fabulous for lunch as well.
My Dad’s bean soup with diced ham and red potatoes is hands dwon my favorite homemeade soup.
We love the White Bean Cassoulet from your cookbook, but it’s also taught me how quick and easy soup can be, so now I often make “whatever I’ve got” soup! Start with some onion and garlic, add whatever veggies I have, add broth and low-salt canned tomatoes. Then some canned beans and maybe some pasta, maybe a little bit of precooked sausage or leftover meat. Top it with some parmesan and it’s always a hit.
My family’s favorite soup is Granny’s chicken & dumplings. Her style is homemade chicken broth with homemade rolled out dumplings that are cooked in the broth. This recipe is not written down and the only way to learn it was to go to her house and make it with her. She puts flour on a board until it “looks like enough”, adds a pinch of salt and works in lard or shortening, again what looks like enough, works the shortening into the flour, adding water to moisten if needed then rolls it out on the board and cuts into broad strips. You then put the strips into the broth and cook until done. So simple but yummmmmmmmm!
Your PB Soup recipe looks GREAT, I love all the spices and I am going to make it this weekend…perfect for a chilly weekend! Thanks for the great, healthy ideas!
My familys favorite soup is Taco Soup..we love it and it freezes beautifully. I became a facebook fan…..fingers crossed I win….my recipe is listed below I hope you enjoy it!
Taco Soup
INGREDIENTS
• 1 pound ground beef
• 1 onion, chopped
• 4 cups tomato juice
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans
• 1 (8 ounce) can tomato sauce
• 1/2 (1.25 ounce) package taco seasoning mix
• 1 package Hidden Valley Ranch Seasoning Mix
DIRECTIONS
1. In a large pot over medium high heat, combine the ground beef and the onions. Sauté for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco & Ranch seasoning mix. Stir well and heat throughout, but do not boil.
Jen
Here is one of my family’s favorite soups/stews. Itis super easy to prepare and full of veggies. Even my picky princess loves it!!!
Hearty Veggie-Beef Barley Soup.
1 (lb) ground beef
1/2 cup chopped onion
2 med. carrots, chopped
2 cloves garlic, minced
5 cups beef broth
1/2 cup pearl barley
1 can tomato paste
2 tsp. fresh parsley
1/2 tsp. salt and pepper
1 cup frozen corn
1 can green beans (drained)
Cook beef, onion, carrots and garlic. Drain fat. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer about 1 hour.
This soup is so versatile. You can add any sort of vegetable that you have on hand. Enjoy!!!
How to choose? Soup was the first thing I taught myself to cook when I left home.
My stepdaughter is a vegetarian who visits in winter and this is one of her favourites:
http://www.jackiefrench.com.au/news_0805.htm
This is very quick to make, and is so much better than it sounds! We use an un chicken stock powder when my stepdaughter is here, but it’s even better with a good home made chicken stock.
Cauliflower Soup
Note 1: Try this even if you or the kids hate cauliflower! It is good.
Note 2: This is a naturally creamy soup, even before you add the cream. It’s perhaps best with no milk, just a tbsp of cream added before serving. But it’s also good with no milk or cream at all, which is how I usually eat it.
Ingredients:
2 red onions, peeled and sliced
3 large carrots, peeled and sliced
2 potatoes, peeled and sliced
3 leeks peeled and sliced and toughest green bits thrown to the chooks
½ a large or 1 small cauliflower
6 cups chicken stock
Cream, or milk, optional
3 tbsps olive oil
Sauté the onions, leeks and carrot in the oil till the onions are soft. Add the stock, spuds and cauliflower. Boil till soft. Whiz with the blender, but leave it a bit lumpy – the soup is best with just a little texture. Alternatively, just mash as much as you want to mash, concentrating most on the spud and cauliflower, as it’s the mashed spud and cauliflower that makes the soup creamy.
To serve. Heat but don’t boil. Add milk and or cream till the soup is as thin or as thick as you like. (We like a thick soup for lunch, but a thin soup is better if it’s the first course of a large dinner).
My own notes: Soup is a very pretty colour. Serve the ceam in a jug for adding to bowl at table, so as not to dilute the colour of the soup. NOTE: Have stopped serving the cream, we all like it as is.
Served it with olive, thyme, mozzarella and parmesan bread scrolls. Might be even better with something a bit less assertive, like cottage cheese rolls? Visually, the meal need more ‘green bits’, possibly some parsley in the bread?
Works well with frozen cauli and also good for using up peeled stems.
This needs a bit less liquid than a more potatoey soup, as the cauli does not thicken it nearly as much. Let the liquid boil down a fair bit before processing some of the veg to thicken it.
Polly
My favorite recipe is Real Texas Broccoli cheese soup! It’s made in a crockpot and is so delicious! http://realtexasblog.com/2009/11/16/real-texas-broccoli-cheese-soup/
We love the homemade version of Olive Garden’s “Pasta e Fagioli”. Found it on the web somewhere and the secret ingredient is V8 juice and a bit of hot sauce…mmmmmm!!!!
Vegetable beef barley – I don’t have a recipe I just throw whatever veggies I have, beef broth, canned tomatoes, cubed beef and barley into the crockpot and it’s done! But really any homemade soup will do!
My favorite is White Bean Chicken Chili – using Smart Chicken of course
One of our favorites is Broccoli Potato Chowder. So easy to make, and very filling. No cream used in the recipe at all. The starch from the potatoes, and the small amount of cheese that is added thicken it just enough.
1 32 oz container of vegetable broth
1 bunch of broccoli — stems removed, just use the flowery part on top
5-6 potatoes – diced
1 carrot – diced
1 C shredded cheese — any kind you want
Combine all of the ingredients, except the cheese, in a pot. Cook until the veggies are tender. Mash the potatoes a little with a potato masher. Add the cheese, and stir until it melts. Enjoy! We add a little sour cream into ours to give it just a little flavor, but it’s great without it as well.
I would have to say that one of my favorite soups is turkey rice soup using the bones from Christmas or Thanksgiving. It is so simple, make the brith with bones, carrots, onion, celery, a bay leaf or two, and salt and pepper, then strain, clean the meat off the bones, add chopped celery, onion, rice, meat and in about 30 minutes you have delicious healthy soup. I also like any soup from the crock pot!
I like to make Vegetable Beef soup and put barley in it. I use a BHG recipe but use low-sodium ingredients. The kids like the barley and it’s a good source of fiber.
We love Taco Soup. It has lots of beans and veggies and if you use ground turkey, you have an even healthier meal! Very yummy on cold winter days!
We love a nice bowl of chicken noodle soup on a cold day. Whenever we have roast chicken, I take the carcass and start the soup that night. Throw in carrots, celery, onion, water and season it up. It cooks all evening. The next day I scrape off the fat, bring it to a boil, add cooked noodles, and it’s done! We usually have fresh bread and a salad to accompany it. Delicious!
I love a good potato soup like this one. Yummy!
http://www.keeperofthehome.org/2008/01/spud-special-soup-the-ultimate-in-comfort-food.html
Our family loves my winter Kale and Sausage (and whatever else I feel like adding) soups. Yes, even the kids.
Have been on a Kale kick for past couple of years…and thanks to the Meal Makeover Mom’s tips, always trying to add carrots or sweet potatoes to a dish for the beta carotene. It’s such an easy healthy habit!
Easiest way to share kale soup recipe is to share the two epicurious recipes I’ve tried and played around with (I never make it the same way twice. You can’t go wrong with any combo of these delicious ingredients!). Also, suggest starting with fresh uncooked organic sausage that you crumble and brown (and drain fat) before adding everything else.
http://www.epicurious.com/recipes/food/views/Cannellini-and-Kale-Ragout-109247
http://www.epicurious.com/recipes/food/views/Lentil-Kale-and-Sausage-Soup-10905
My personal favorite soup is butternut squash. Unfortunately, everyone else’s favorite is creamy ham and potato!
My daughter and I love the A Plus Alphabet Soup from your cookbook!! It is a wonderful soup, great taste and perfect for getting veggies into kids (and husbands too!!)
My family loves broccoli cheese soup. I try to feed them more healthy soups with different beans and lentils but they never seem to like them very much. I also like to make Chili which is great on cold winter days.
My family’s favorite is good old-fashioned chicken soup…
Boil a whole chicken with onion, garlic, the leaves fro the celery, and some carrot pieces. After an hour or so, remove the chicken and add LOTS of sliced carrots and celery. Tear the chicken into pieces and return to pot. Add lots of sliced zucchini and cook until that is tender.
You can add cooked pasta or rice or spinach to this…
If you wanted to change up teh leftovers of this, make into tortilla soup, or just add cannelini beans, spinach, and a can of diced tomatoes…
soooo good.
ps- that’s a beautiful pot!!!!
I love clam chowder soup!! Also lobster brisk soup.
A new favorite is this turkey soup with wild rice and spinach — love the idea of making turkey stock overnight in the crock pot. Woke up to a house that smelled great! http://crockpot365.blogspot.com/2008/11/crockpot-turkey-and-wild-rice-soup.html
Cheeseburger Soup is our familys favorite! I found it on the web a few years ago and we love it!
Ingredients
1 lb ground beef
1 onion, diced
3/4 c. shredded carrot
3/4 c. chopped celery
1 teaspoon dried parsley
3 c. chicken broth
4 c. potatoes, cubed
1/4 c. all-purpose flour
2 c. cheddar cheese, cubed
1 1/2 c. milk
4 tablespoons butter or margarine
Directions
1 In a large pot, brown ground beef & onion.
2 Add broth, celery, carrots, parsley & potatoes.
3 Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
4 In a saucepan, melt the butter & stir in flour.
5 Add the milk, stirring until smooth.
6 Gradually add milk mixture to the soup, stirring constantly.
7 Bring to a boil & reduce heat to simmer.
8 Stir in cheese; continue to stir until cheese is melted then serve.
My favorite is the soup at Olive Garden.
Hi, can’t wait to try the PB soup – I have never heard of such a thing. Our favorite soup is Holiday Soup. It is basically all the turkey, sweet potatoes, wild rice and even some dried cranberries left over from Thanksgiving put into soup.
I love your giveaways!
We have many favorite soups – mostly vegetarian because we have 2 vegetarians in the house. Minestrone, cheesy potato, taco soup, lentil with carrots (your recipe), pasta fagioli.
Grandma’s cheesy potato is the kids hands down favorite. Peel and slice potatoes, shred one carrot, grate some onion, sprinkle with parsley. Barely cover with unchicken or vegetable broth. Cook until tender and potatoes are almost falling apart. Add milk (I use Land O Lakes fat free cream) and cheddar cheese (lo fat if desired) until it is a good, thick consistency. Can use Wondra flour to thicken. Sometimes I leave the cheese out of the soup pot but let everyone add how much they want in their own bowl.
Grandma’s original recipe called for Velveeta and cream.
My families favorite soup that I make is a baked potato soup. It could probably use a meal makeover, though I’ve done that a bit by using skim milk, and low fat sour cream (also using less). It is such a delicious and hardy meal. It heats up nicely the next day as well!
Our favorite soup is German Potato Soup! It has potatoes, carrots, and celery in a cheesy, creamy broth. So bad for you, but soooo good!
I love ham and potato soup. I figured out to make the rogue with less butter and use low fat milk to make it healthier!
My family’s favorite soup is the good old favorite chicken noodle! I don’t have a lot of time to do it up big, so I buy two cans of the Campbell’s soup, add chicken broth instead of water, open a can of carrots and add more egg noodles with broth to cover. I also add canned chicken for more protein. I feel good giving this to my family and they love it!
We love Macaroni and Bean soup.
Elbow macaroni (uncooked)
Can Red Kidney Beans
Can White Beans (mash half the can and put in for thickness)
Can Hunts Tomatoes
Chicken Broth
Salt and Pepper
Mix together and cook through till Macaroni is done
Yummy!!
When we are in a hurry, we take progresso Chicken noodle and put a few more veges in it. The kids love the kind with the spiril noodles.
Peanut Butter soup – what an amazing looking recipe! Thanks for the chance to win. My favorite soup as of late is Pinto Bean & Roasted Garlic soup: http://bit.ly/85w83J (The recipe is from whatscooking.us)
Thanks for the chance to win! BTW, one of my favorite jokes from the movie “Dumb & Dumber”: “What’s the soup du jour?” “It’s the soup of the day.”
The recipes in this comment section are as intriguing as your soup! I make a simple tortilla chicken soup in the slow cooker. Chicken parts, stock, leftover veggies, chili powder and seasonings to taste.
My favorite soup recipe is a yummy potato soup with portabello mushrooms that I inherited from my grandmother. It’s hearty and brings back great memories!
home made vegetable and bean soup, we throw in whatever we have ti never comes out the same way twice but is always delcious
My husband makes an insanely great pea soup just by following the recipe on the split pea package. I think his trick is extra water, and he also cubes the ham into one inch cubes. It’s sooooo good. Thanks for the lovely prize giveaway.
tweeted http://twitter.com/cdziuba/status/8167556508
Carol P Dziuba Facebook fan
We like potato soup in the crock pot and I also add a little bacon and shredded cheddar cheese on top
Veggie soup with bag of veggies, diced tomatoes, 2 cans tomato soup, italian seasonings, ground beef and spicy italian sausage in a crock pot – so easy and so good with a kick.
We had Tammy’s Pasta e fagioli soup and it was YUMMY!!!
Red Potato Soup
If I wait to go look up the recipe, I’ll never get this posted! Plus, it’s really flexible and forgiving, so it doesn’t need exact ratios.
It’s a basic potato soup (broth, potatoes, carrots, onions, some kind of bean, and usually green beans and corn). At the end you stir in a pesto made out of a small can of tomato paste, some garlic, parsley, parmesan and olive oil.
Good because:
- It’s really easy and fast,
- Very “pantry friendly” since it’s mostly cans. The only fresh ingredients are potatoes, onions, carrots and garlic, which I always have on hand. I also always have parsley because whenever I buy it, I buy a bunch and chop it up and then freeze it, so getting a tablespoon or even 1/4 cup here and there is super easy.
- lots and lots of servings of veggies and good fiber
I’m a FB fan.
My kids favorite soup is spinach and tomato (My six year old calls it the “Red Soup”) I love it because it is full of tomato, spinach and Leeks and I know they are gulping down something healthy!
And I tweeted
We like Rachel Ray’s Tortilla Soup: http://www.rachaelray.com/recipe.php?recipe_id=141&r=141,143,144,145,183,197,202,396,424,425,427
Our family loves chicken noodle soup!
May Canadians enter?
Recipes are seldom involved when we’re making soup – it’s hard to mess it up, after all. One of our favourite soups right now is roasted cauliflower. I toss cauliflower florets with a bit of olive oil and roast them in a 425F oven until they start to brown around the edges. While they’re roasting, I saute onions, garlic, and celery in a bit of butter. I add the roasted cauliflower and some water, cook until everything’s tender, puree it with a stick blender, and add salt and pepper to taste. It sounds like it might be kind of bland, but it isn’t.
Oh would I love that casserole dish! It’s GORGEOUS!
My family (minus my little guy who is still not going for soup) loves my Italian Vegetable Beef Soup…my 2 year old GOBBLES up bowl after bowl which makes me sooo happy. My husband is happy because there is beef in it. And I’m happy because it’s healthy and easy to make!
Great giveaway!
Just posted on my FB fan page!
Our favorite family recipe is a chicken & shrimp coconut curry soup:
http://newlywedcooking.blogspot.com/2008/09/back-from-vacation-with-coconut-curry.html
Our family favorite has to be potato soup…. YUMMY!!
I tweeted!
Taco Soup!
Our favorite soup is potato!
My family loves creamy chicken noodle.
Soup is probably one of my favorite things to make and eat! My favorite soup is my mom’s turkey and wild rice soup that we always make after thanksgiving with the tons of leftover turkey and veggies. I also like homemade chicken noodle, and potato leek!
Our family’s favorite soup is made from a beef vegetable recipe I got from my father.
“Fanned” you on Facebook, and wrote this on your wall: Glad to be Facebook Friends. If you haven’t ever been to Mille’s Cafe in Springfield, Mo., for sweet potato soup, you must find an excuse to go! Cilantro, cinnamon, chipolte peppers in adobo sauce… only drawbacks begging for a makeover are the heavy cream and sugar. Yum!
I’m jewish so the family favorite is chiclken w/ matzo ball soup.
Nycole
knycks1@aol.com
A family favorite around here is Mulligatawny Soup, as much fun to say as it is to eat! Although it has cream, it also has many vegetables, as well as granny smith apples. I love to make it in the fall, and serve it as a main dish with warm, crusty bread. An added bonus…it makes the house smell so good! I hope you enjoy it as much as my family does
MULLIGATAWNY SOUP
1-1 1/2 lb. chicken breast, cooked and chopped
4 c. chicken broth
1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
2 T. butter
2 small onions, finely chopped
2 Granny Smith apples, peeled, cored and sliced
3 T. all purpose flour
1 T. curry powder
1 bay leaf
1/4 t. allspice
5 T. light cream or whole milk
Place chicken in a heavy saucepan. Add broth, onion slices,
carrot and celery; simmer, covered, for one hour. Melt butter in a
separate saucepan and sauté chopped onions and apples together for 3
minutes. Stir in flour and curry powder and continue to cook for one
minute. Add butter mixture, bay leaf and allspice. Cover and simmer an
additional 15 minutes. Stir in cream and continue cooking for 5 minutes or til chicken is heated throughout. Remove bay leaf before serving.
(serves 8 )
Hi,
Butternut Squash Soup is our favorite! The first time I had a really enjoyable bowl of this type of soup was in Autumn about 10 years ago. My friend prepared it and our families ate it in her front yard on a chilly fall day. It was so delicious and I have been trying to re-create that taste ever since! I have tried many different recipes to duplicate that experience, but one that comes close is from the Moosewood Restaurant Daily Special cookbook.
Butternut Squash Soup with Sizzled Sage
1/4 cup olive oil
2-3 small Butternut Squash (about 3 lbs)
6 unpeeled garlic cloves
2 large Spanish onions, peeled and quartered
1/4 cup water
3 cups apple juice or vegetable stock (juice makes a thicker, sweeter soup)
1/2 teaspoon dried thyme
1/4 teaspoon ground or freshly grated nutmeg
1 teaspoon salt
ground pepper to taste
2 teaspoons butter
20 fresh sage leaves, sliced on the diagonal
Preheat oven to 400. Brush the bottom of a large baking pan with 2 T Olive Oil and set aside. Cut the squash through the stem ends into halves, prick the skin with a knife and scoop out the seeds. Brush cut surfaces w/ about 1 T of oil. Nest the garlic inside the squash cavities and place squash in the pan cut side down. Add onions to the pan and brush with remaining oil. Pour the water into the bottom of the pan, cover with foil and bake 50 minutes. Uncover and bake for 5-10 minutes or until squash is tender and onions are soft. When squash is cool, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins. In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt, and pepper and puree until smooth. Pour the soup into a pot and heat gently. In a small skillet, melt the butter and saute the sage leaves until dark and curled. Garnish each bowl of soup with sage leaves. (Serves 4-6)
Thank you for the giveaway. I love Taco Soup!
Pinto beans, browned and drained ground beef, chili powder seasoning, hidden valley ranch dip mix, tomatoes and anything else desired. Cook in a crockpot until tender and serve with tostitos scoops!
So delicious and filling.
Great givaway ladies!
I re-posted to twitter. LOVE your podcasts!
I posted this on Facebook. I haven’t done very many if any soups from scratch. I’m excited to try this soup!
We love white chicken chili- saute a can of green chilies with a clove of garlic, one chopped onion and cumin seed, then add chili powder, one can of creamed corn, 1 or two cans of great northern beans, and 1 to 2 cups of cooked shredded chicken. Add chicken base, cumin, frozen corn, salt and some water. Bring to a boil. Add half and half, and check if it needs more spice or salt. That’s it!
Our family favorite is Lentil Soup. It’s adapted from the Joy of Cooking Book
1 lb. lentils, picked over and rinsed well
8-10 cups water, chicken, or vegetable broth (I usually use a mix of water and vegetable broth)
3 Tbsp. olive oil
3-4 large carrots, peeled and cut into 1/4″ pieces
3-4 stalks of celery, rinsed well and cut into 1/4 ” pieces
1 large onion, roughly chopped
4 garlic cloves
1, 28 oz. can diced tomatoes
1/2-1 tsp. dried thyme
1-2 Tbsp. balsamic vinegar
salt and pepper, to taste
Heat the olive oil in a large stockpot. Add the vegetables and cook on medium heat until tender, but not browned. Add the lentils, water, tomatoes, and dried thyme. Simmer for about 30-40 minutes, stirring often to prevent the bottom from burning.
Before serving, add balsamic vinegar. Taste and add more salt if needed, and pepper, to taste.
Hope you’ve had a wonderful time at the spa!!
Thanks for the giveaway opportunity!
My kids absolutely LOVE this cheese soup: http://www.boysnbiscuits.com/www.boysnbiscuits.com/food/Entries/2009/10/12_“say_cheese%21”_soup.html
My favorite soup, though, is chicken enchilada:
1 T vegetable oil
1 lb. chicken breast fillets (approx. 3)
1/2 c. chopped onions
1 clove garlic, pressed
4 c. chicken broth
1 c. masa flour
3 c. water
1 c. mild enchilada sauce
16 oz. Velveeta
1 t. salt
1 t. chili powder
1/2 t. cumin
Garnish:Shredded cheddar cheese, crumbled tortilla chips, diced avocado, pico de gallo
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Combine masa flour with 2 cups of water in a medium bowl and whisk until blended.
Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, Velveeta and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, diced avocado, and pico de gallo.
My families favorite soup is my homemade chicken noodle. I don’t have a recipe. I basically saute onions and a little garlic then add chicken stock, veggies (whatever I have on hand), leftover chicken and some whole wheat pasta along with some fresh herbs and salt and pepper.
I love to make this versitile soup–it’s only sin is that it calls for a can of condensed cheddar cheese soup. But the soup is what makes it good!
1 chopped onion, sauteed
add 1 can diced tomatos, 1 can canelli beans, 1 can chicken broth, 1 chopped zuchhini, 1 chopped summer squash, 1 chopped carrot
bring to a boil and simmer until vegetables are tender (or TENDAH as some would say!)
add 1 can cheddar cheese soup and a teaspoon of your favorite cajun seasoning
it’s even better the next day!
sometimes I add chicken, corn, pasta….almost anything goes!
I just became a facebook fan!
And I just added your widget to my blog!
Our family favorite is so simple!
1 bag turkey meatballs
1 jar olive oil marinara sauce
2-3 bags of favorite frozen veggies (we use carrots, cauliflower, zuchini, and peas)
1 onion diced and sauteed in a little olive oil
1 can diced tomatoes
Add it all to the crock pot and cook on low all day.
I’ve been cooking hamburger vegetable soup this winter because I can throw in all sorts of veggies and my hubby will eat it, thanks to the meat, along with the veggies. But my 2-yr-old twins aren’t as excited about it.
my davorite is just my mom’s beef stew. i has beef diced tomatoes, potatos, yellow squash, thinly sliced cabbage, onion, corn and whatever spices she adds
HAM & SPLIT PEA SOUP
We had a yummy ham & split pea soup last night! Used the leftover Christmas ham bone that was in the freezer to make the broth. Cut off the remaining chunks of ham on the bone & set aside for the soup. Boiled the bone in water for a couple hours (while the kids were at school). Added dried peas, grains (whatever we had) and simmered for 40 min. while the kids did homework. Added chopped carrots and ham chunks and simmered for another 15 minutes. The soup was great with some fresh bread and oyster crackers. Got the kids to eat veggies without complaining, too!! That was the BEST part. And with a one-pot meal, there are less dishes to wash!
Our family’s favorite soup is Cream of Broccoli.
I eyeball everything but basic recipe is 1/2 onion chopped, 1-2 carrots diced, saute that in some olive oil, til tender, add 1t garlic at the very end of saute; then at 2 big bunches broccoli chopped & 1 can chicken or veg broth., season with salt & pepper, sometimes thyme. bring to boil then simmer until broccoli is tender. take off heat and add 1c. half & half. Blend with a stick blender to desired consistency (be careful not to splatter). Serve with side of shredded cheddar. You can mix this in & melt it overmore heat for cheddar broccoli soup; but my family likes it w/out.
Our family’s favorite soup is scripelle m’brodo, which is a savory crepe served in chicken broth.
To make the scripelles:
4 eggs
4 tablespoons flour
2 glasses of water
make a thin batter. Grease a crepe pan and pour out enough batter for one crepe. Cook quickly on both sides, remove to a plate, sprinkle with romano cheese and black pepper, and roll up. Continue until you use all the batter.
Serve in hot chicken broth, with carrots and chicken on the side.
Tweet: http://twitter.com/AsTheNight/status/8480813175
Facebook fan (ID: Deborah Rosen).
I became a fan on FB!
My family likes Chicken Dumpling Soup, here is the recipe that we’ve been using. http://www.foodnetwork.com/recipes/bobby-flay/chicken-dumpling-soup-recipe/index.html
Facebooked.http://www.facebook.com/#/tcarolinep?v=feed&story_fbid=278941654614&ref=nf
FB fan@tcarolinep JessieKatie S.
button.http://tcarolinep.blogspot.com/
My day after thanksgiving turkey soup is a hit a my house.
Love peanut butter & love soup. Can’t wait to try it.
Our favorite soup is a variation on Chicken Enchilada soup.
2-3 cups chicken broth
28 oz can crushed tomatoes
1 small can chopped green chiles
1 onion, chopped
3 garlic cloves, minced
3/4 cup grits, not instant, or hominy
1 1/2 cups of shredded cooked chicken
1 cup frozen corn
1 or 2 cans of black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon onion powder
salt and pepper to taste
Saute onion and garlic in olive oil until softened. Add chicken broth, green chiles and crushed tomatoes. Add spices, and grits or hominy. Cook for 15 minutes, stirring occasionaly. Add chicken, corn, black beans and stir. Cook for 15 minutes. Garnish with shredded cheese, cilantro and green onions.
We like to eat this with tortilla chips, especially fresh homemade ones!
You just take store bought tortillas and cut them into quarters. Then you fry them in canola oil until crispy. Add salt as soon as you take them out. Delicious!
I forgot to mention that you should add the juice of half a lime to the soup once you have finished cooking it!
our favorite is beef barley-I use beef broth, small diced pieces of beef, carrots, celery, diced onions, barley. If I have leftover veggies I put them in a bag in the freezer and then add it to my soup
My family’s favorite soup is my Mom’s Hamburger Soup. Not only is it very low fat, but it has lots of veges it in so it’s really good for you too!
Fry up about a pound (or so) of hamburger in a soup pot with a small, diced onion, some garlic (if you like garlic), oregano, and pepper. Drain grease and discard. Fill up pot about 1/2 to 2/3 with water. Add 1 can of green beans, 1 can of diced stewed tomatoes, one can of corn, 5-6 diced potatoes (I leave the skins on because I’m too lazy to peel them), 4 or 5 diced carrots, 2-3 chopped celery stalks, and 1-2 bay leaves. Let simmer until potatoes are cooked. If you’d like you can substitute barley for the potatoes. Just add a tad more liquid if you’re going to use barley. I always serve with buttermilk biscuits. Super duper yummy!!!!!
Oooh, I’m trying this peanut soup tonight!
Here’s our family’s favorite soup recipe, I love how rich it is and yet how low fat!
Corn and shrimp chowder:
http://food.families.com/blog/low-fat-corn-and-shrimp-chowder
I like Vegtable!
We don’t make soup very often — it’s not my children’s favorite — but one thing they do like is corn chowder. I use frozen corn, and heat it up in a dutch oven with chicken broth and pepper and herbs to taste. I let that simmer for a good while, then carefully transfer the dutch oven contents to my blender or food processor and whir until everything is smooth. Then I pour everything back into the dutch oven and heat it up again, adding milk (or cream if you want to be decadent). Sometimes I cook potatoes and put chunks of potato in the soup too.
following, fanned on facebook and tweeted @rewcath
I made the peanut soup today and had some for lunch. Oh my goodness I wanted to eat the whole pot full . It is delicious!.
I made the BLT in a bowl soup from yout cookbook last week. I used dried tortellini from the pasta aisle instead of frozen. The soup was very good except the longer cooking time for the tortellili evaporated too much of th tomato soup. When I reheated it for lunch I stirred in a cup or so of V8. Still delicious
My family’s favorite soup recipe is beer cheese soup. I used to make it every Christmas when we all lived closer.