Italian Wedding Soup

My friend Missy is doing a meatball cooking challenge this year, and I was thus inspired to make Italian wedding soup, because hooray meatballs.  I used Ina’s recipe, because I’ve had luck with it in the past.  The (turkey) meatballs were a little bland, but I also didn’t have every single thing on hand.  Still really good, especially leftover!

italianweddingsoup

 

Recipe!

Slow Cooker White Chicken Chili

This was a great, easy slow cooker recipe.  I love white chili, but haven’t really found a good one.  I used The Kitchn’s as a base, and as usual it was awesome.  I adjusted to taste, but I’m replicating the recipe as is so that you can change as you like.  Lots of leftovers and easy to freeze, so great for lunches or last minute meals later.  I like to top with cheese (obviously 😉 ).

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Recipe!

Enchilada Soup

This was a very flavorful, thick soup that was great on a cold day.  I used homemade enchilada sauce in the recipe, and lightened it with reduced fat cheese.  If you don’t have masa harina, you can substitute corn meal.  This, like the enchilada sauce, is also from Gimme Some Oven.

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Recipe!

Pepper, Corn, and Black Bean Chowder

This was a great, quick soup for lunch with a lot of flavor.  Recipe came from Cooking Light – it was supposed to be a way to use up leftover stuffed peppers, but I just broiled the peppers on their own.  The recipe called for red peppers, but I used green and it was great.  You could definitely add anything you like to this – ground turkey or beef, shredded chicken, etc.  We’ll make it again.

pepperchowder

Recipe!

Chicken Pot Pie Soup

You have to love a recipe that combines two comfort foods – pot pie and soup! And if you’re a huge fan of all things comfort food like Shawn is, this is totally a winner in our house.  I confess that I’ve never really had actual pot pie, but I liked this a lot, and Shawn said it tastes like the real thing…in soup form, anyway.  This was great with some crusty bread (yeah yeah, this was not a low carb weekend, not even a little 😉 ).  A nice winter soup to have again on a pending snow-day.

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Recipe!

Potato Leek Soup

So I really do love grocery shopping.  Minus the crowds.  But the weird schedule with riding at night makes shopping on the internet and picking up the groceries pretty helpful some weeks.  The problem is, you don’t always get what you ordered, and apparently sometimes green onions = leeks?  I wasn’t sure what else to do with 3 large leeks besides potato leek soup!  As much as I am not a potato fan, this came out well enough that I actually liked it. 🙂  This was very simple, and I used an immersion blender to get it smooth.

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Recipe!

Crock Pot Chicken Pho

I admit that I was as skeptical of this as I was about crock pot Shawarma…pho at home is difficult at best, and pho in a crock pot?  That said, this was AWESOME.  Seriously.  Chicken pho is always easier to pull off, and this was pretty great.  Leftovers were equally awesome.  This originally came from Eating Well, and I didn’t make too many changes (though we used Shirataki noodles in place of rice noodles).

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Recipe!

Butternut Squash Soup

Shawn makes the best soups, and this butternut squash with an array of different veggies was definitely right up there with my favorites he’s made.  This makes a lot, is very adaptable, and *very* filling.  We had this with some garlic flatbread crackers for dipping, but honestly this is so filling that a side isn’t needed.  Great for lunches!

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Recipe!

Black-Eyed Pea Soup with Greens

Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty.  Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa.  You can also use any greens you like, I just happened to have kale.  Swiss chard or collard greens would be great.  Versatile and good to clean out the fridge, too.

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Recipe!

Chicken and Andouille Gumbo

I am a sucker for all dishes Cajun or Creole.  The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo.  This is truly worth the time.  The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from.  I first learned by looking over gumbopages.com, and I suggest you check it out!  The one addition over the years I never leave out now is File powder.  Serve Gumbo over steamed white rice and enjoy!

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Recipes!