soup-recipes Archives |

Hearty Homemade Corn Chowder – Recipe

April 24, 2015 By Laura Leave a Comment

Every once in awhile, an urge comes along, and I have no idea where it came from. And really, it doesn’t usually matter from where! I just know I want to roll with it. As of late, that urge was to make a big pot of hearty homemade Corn Chowder for my family! When I spoke these thoughts aloud, I got lots of encouragement to go ahead and do it, from everyone in the house. So, I got looking for a good recipe.

However, I never managed to find a recipe quite to my liking. I didn’t want to use heavy cream (for our heart health), I did want to use certain kind of potatoes, more or less of this or that, and a little of somethin’ else, etc. So….in the end, I just comprised my own recipe. And since it was quite a satisfying success, I thought to share it with all of you! (You can thank me after you have some for yourself. 😉 )

Does it look delicious to you, or what?

I’m going to give you the general step-by-step first, with some photos, and then [Read more…]

Stuffed Pepper Soup – Recipe

February 20, 2014 By Laura Leave a Comment

Winters tend to be brutal and long here in New England! We often have multiple snowstorms right on top of each other, and bitter cold temperatures more days than not.
It’s our least favorite season, but we always make the most of it, and keep our eyes on spring! Meanwhile, there is nothing like a delicious hot soup, to warm your soul and put a smile in your belly!

So today I’m going to share with you a new a great recipe: Stuffed Pepper Soup! I don’t know where I even got it. I’ve had it printed out in my recipe folder, and we’ve enjoyed it a couple of time now. We’re about ready to make it again! It’s a recipe you’ll want to have on hand to enjoy from the start of fall, right on through winter!

If you even ‘like’ stuffed peppers, you just might ‘love’ . . . . . .

Stuffed Pepper Soup!

Ingredients
1 lb of ground beef (we only use organic/grass fed)
1 small onion
1 large bell pepper; diced
1 can (29 oz.) diced tomatoes
1 (10 oz.) can tomato soup (or tomato sauce)
1 (14 oz.) can chicken broth (or beef broth)
2 c. cooked rice
1 tbs. sugar
1 tsp. garlic powder, salt and pepper, to taste
Shredded cheese; topping

Directions
1. In a large pot, brown and crumble ground beef along with diced green peppers, and onion over medium high heat.
2. When cooked, drain excess grease from beef mixture.
3. Put beef back into pot.
4. Add in diced tomatoes.
5. Add in chicken broth, (or beef broth if using that).
6. Give it all a good stir. Then add in rice.
7. Stir again.
8. Then add seasonings: sugar, garlic powder, salt and pepper. (To taste.)

Cover and let simmer on low-medium heat for about 30 minutes to let the flavors get to know each other. 🙂 The longer they sit together, the better the soup is. So consider making it one day, refrigerating, and serving the next day. Or….just have leftovers the next day, and you’ll find it’s even better!

You might want to Pin this one. 😉
Enjoy, and keep warm!

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Taco Soup Recipe

December 11, 2008 By Laura 1 Comment

Here’s a soup recipe that’ll be sure to warm your chilled bones. If you love tacos, you’ll love this taco soup! I do love tacos, and I also love soup. Good soups – which are usually home made of course. I also LOVE Panera Bread’s Broccoli Cheddar Soup (and so do our kids). I had some today as a matter of fact. It was just the pick-me-up I needed in between the stores of a little Christmas shopping. Ate it in a quiet van. It was the weirdest experience! lol

Now I didn’t invent this Taco Soup recipe, but I did revise it a bit to make it…well, better! No one needs as many beans as was in the original recipe, to start. Unless you just want a bowl of beans, with a little burger mixed in. My kids keep asking me when I’m going to make my Vegetable Soup again. (That was another altered version of a recipe. ) But I just feel like that’s a spring/summer soup…when vegetables are fresh and more locally grown. This is a heartier soup that suits winter meals, and they love this one too. So here’s how I make it, and I hope you give it a try if it sounds good to you:

Ingredients:

1 lb. extra lean ground beef (I use 85%)
1 onion, chopped
1 15.5 oz can pinto beans / undrained
1 8 oz can *Green Giant Niblets Corn / undrained * (we use this brand because it’s sweet and and has snap)
2 8 oz tomato sauce
1 pkg. Taco Seasoning Mix
1 1/2 C water
Shredded Cheddar Cheese

Brown beef with onions in large saucepan; drain.

Add all remaining ingredients except cheese; stir. It’s important NOT to drain the cans of beans and corn! That’s where some of the flavor and liquid comes from. Bring to a boil. Simmer on medium-low for 5 minutes, stirring occasionally. At this point it’s ready to eat really, but I like to turn it to low and let it continue to simmer, still stirring occasionally – letting all of the ingredients get to know each other a little better.

“Hello!” “Hi there!”

Then just serve up in bowls, and top with as much shredded cheddar as you’d like. We like a lot. : )

If you try it out, let us know how many gold spoons your family gave this recipe. : )

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