Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Wednesday, October 16, 2013

Crock-Pot Lentil Soup


I mean, really. Is there anything better than Fall? Crisp air, soft sweaters, open windows, pumpkin everything, and soups, stews, and chili for days. 

I threw this in the crock-pot this morning, not really sure how it would turn out, but hopeful. And hopeful is really all you can be when coming up with a new recipe. (I've been let down a lot, by the way. Or, should I say that my family had been let down a lot?! Ha, they would confirm this for sure.) 

Any lentil lovers out there? I love lentils. Love. Them. I just always forget that and rarely use them. In fact, the lentils I used in this recipe have been sitting in the cabinet since last summer. 

Anyway, it turned out better than I expected, so I thought I'd share. 

1 16 oz bag dried lentils
2 qt. water
1 can diced tomatoes
1/2 c. carrot, diced
1/2 c. celery, diced
1 small onion, diced
1 packaged ham steak, diced into bite size pieces
1 tsp. dried basil
1 tsp. garlic salt
1 tsp. dried parsley 
Salt and pepper, to taste
a sprinkle of crushed red pepper

Add all ingredients in order to crock-pot and mix well. Cook on low for 4 hours, high for 2 additional hours. 

Serve with homemade crusty bread. 


Friday, December 17, 2010

Black Bean Soup

I have been waiting weeks to make this. I don't know why it hasn't materialized other than the fact Travis thinks it sounds gross, so the one day I had time to make it he whisked us all out the door for Mexican. And I had a Chicken Fajita Taco Salad, which is just about the best food invention ever to come out of Mexico, and it trumps this soup any day of the week, so I wasn't sad.

I can assure you, though, the soup is not gross. Travis knows that, he has eaten it countless times. And it doesn't take a long time to make, either, I just have had some busy-ness going on lately and our dinners have maybe consisted of such novelties as frozen chicken pot pies and the like.

I know. But there is something about the winter that makes me buy those little .50 cent pies. And I confirmed with a friend--she buys them in the winter, too, so it is not just me.

I wanted to make the soup and post a picture, but since I haven't made it yet, and you should, here is the recipe that I received indirectly from Christy Astorga through a church compiled cookbook, so these are her directions, which I think suit the soup just fine:

1 T. olive oil
1 large onion, chopped
1 medium stalk celery, chopped
2 medium carrots, chopped
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1/4 t. pepper
3 14 oz. cans of chicken broth
4 15 oz. cans of black beans, drained and rinsed
1 15 oz. can of corn, drained
1 16 oz. jar of mild salsa

Saute onion, carrots, and garlic in oil for 5 minutes. Add chili powder, cumin, and pepper -  cook 1 minute more. Stir in broth, 2 cans of black beans, and the corn. Heat to boil. Put other 2 cans of black beans and salsa in a food processor or blender until smooth and then add rest of ingredients. Simmer 15 minutes. Serves 6.

Back to me. I like a chunkier soup so I don't process my salsa and black beans completely smooth and I always add a little kick - cayenne or crushed red pepper to the veggies as they are saute-ing. As for garnish, we top our soup with tortilla chips, shredded cheese, and sour cream. Oh, and you can sub the chicken broth for vegetable broth if vegetarianism is your thing. It's good either way.


I will be gone for an undisclosed amount of time. My Christmas present came a little early and I will be moving all my earthly belongings into our new house starting tonight. Let's see...this makes move number 13 in 8 years. But, this move is permanent since it seems we are signing pretty much everything but the kitchen sink (and maybe that, too) in the bazillion forms that are necessary, so I am calling move number 13 the *lucky move number 13. I was born on the 13th after all, on a Friday no less. (That last one might not be true).

And if you want to know something that is even WEIRDer, we moved from Brown County back to Evansville exactly one year to the day: Decemeber 18. It's a pretty rad story full of modern-day miracles and amazing blessings if you ask me. I will write it for you sometime because stories like that should be shared, right?

So the next time I write on this little pet blog of mine, I will be sitting next to a roaring fire in OUR fireplace looking out OUR window into OUR backyard contemplating the Spring and what we are going to plant in OUR already dedicated raised beds, among other some such things that go along with owning a home.

Merry CHRISTmas!

Friday, November 5, 2010


My bestie down in Florida sent me this recipe after I sent out a call for good potato soup recipes. Besides burning it on the bottom and thinking I had bacon in the refrigerator and really didn't, this one turned out really really good.

I'll give you what she gave me, but I would make some slight changes. We'll discuss after...

4  baking potatoes
2/3 c all-purpose flour
6 cups 2% milk
1 cup extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Preheat to 400 degrees

2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

3. Place flour in stock pot; gradually add milk; stirring with a whisk (or fork) until blended. Cook over medium heat until thick and bubbly. Add potatoes, cheese, salt, and pepper. Stir well until cheese melts; then remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

8 servings

Okay, so that is the original, but here's what I did/will do differently next time. By the way, the sour cream in this soup is amazing. Sour cream is currently on my favorites list, I even use it as a dip tortilla chips. So anyway, you need more potatoes. I used 5, I think next time I will use 7 or 8 and I will not mash them. I like chunky potato soup and this just wasn't chunky enough for me, so I will cube them after the skins come off, you know, after baking.

Next, I added 2 Tablespoons of butter and it was just delish. Every soup needs just a little butter, don't you think? I just plopped it in the soup after it was done, but you could whisk it in with your flour and milk at the beginning. Yum.

I found that I needed more milk. It became a little to thick for my liking (re-visiting gravy-like potato soup), so I just added more milk and stirred it in to my desired consistency.

Of course, bacon makes everything better and I will make sure I have some next time. Enjoy, and let me know what you think of it if you try it!

Friday, October 22, 2010

A Call to Arms. Soup Arms.

Okay, seriously....I've been looking for a fantastic potato soup recipe for my whole adult life.

We can all make good potato soup, but I want to make potato soup that tastes like Logan's Roadhouse Potato Soup or even better. Is that too much to ask?

One time I tried to make potato soup and somehow it ended up tasting like gravy. Gravy. Which completely wrecked my husband's confidence in me whipping up fabulous potato soup which he doesn't really even like anyway.

So I am asking, begging, pleading....if you have a *fantastic* potato soup recipe that just sends you over the moon every time you eat it...please have mercy on me and send it my way. Oh, and I don't like soup that uses condensed cheese soup or cream of chicken or whatever, so if that is what you got, just keep it and I'll try it sometime at your house.

Also, if you can replicate Outback's Queensland Chicken Salad, we need to talk. And if you haven't had that? Go to Outback tonight. Other than that, have a good weekend!

Wednesday, October 6, 2010

Slowcooker Sausage and Bean Soup

Isn't this scene beautiful?! I so wish I were there.

So I have this cookbook that I bought last year called, "Family Feasts for $75 a Week" by Mary Ostyn. I've only used a few of the recipes, but they are pretty decent. And she gives lots of money saving tips, which is awesome.

I tried a recipe tonight that I have been eyeing for some time. It turned out good. A really comfortable soup for a chilly day. (or a busy day!)

1 lb. dried white beans
14 oz. can crushed tomatoes or 2 c. fresh cut tomatoes (I used fresh)
1 T. salt
2 cloves garlic, minced
1 T. dried sage
2 T. olive oil
1 lb. smoked sausage links, cut into discs
8 c. water

Put all ingredients into crock pot and stir well, mixing everything up. Turn on HIGH and leave alone for 6-8 hours.

That's all!

Next time I think I will add some spinach leaves and serve with cornbread.

Wednesday, September 29, 2010

We interrupt this [not so] regularly scheduled food blog... talk about something that has been on my mind today.

First, any other moms out there feeling like everybody needs something from you ALL THE TIME?  Sometimes at the end of the day, I feel like there is nothing left. Seriously, kids are draining.
(I know, have another! Feeling uneasy about this now.)
Second, my second born was a total monster today. I canceled soccer practice for him because he was so bad. And by bad, I mean he was throwing food on the floor at dinner and refused to pick it up until I physically made him all the while he was laughing hysterically...until I popped him on the bottom. That is just one example, it would take days to list on the shenanigans he was up to today.

Third, in the midst of playing my metaphorical violin, my third born brings me one of my favorite pairs of shoes that someone (and I am suspecting number 2) broke. Ripped the strap right off of one side. And of course no one is talking.

So everybody had to go to bed at 5:56 p.m. I am going to finish the kitchen, finish the laundry, pick up all the crap that is strewn about, and eat a giant bowl of plain salted popcorn all by myself.

Heaven, help.

In the meantime, I added this to my recipes list. Looks perfect for fall!

Wednesday, August 11, 2010

Squash and Corn Chowder

A good way to use squash. That was what I was looking for when I came across the recipe in Cooking Light. We had more than we could eat and I really hate it when perfectly good produce goes bad because we didn't have time to eat all of it.

So I planned to make this and invited my in-laws over. My sister-in-law and her husband opted out. Can you guess why? Well, they said it was because they had to visit his parents, but I am guessing it was because I said I was serving Squash and Corn Chowder.

But, they missed out because this Chowder was really good. Really. And if you find yourself with an over-abundance of squash (or not), you should make this, too. I served it with homemade Bruschetta. A perfect combination.

Here's the recipe from Cooking Light.

Tuesday, July 20, 2010

A Sick One In The House.

Oh me. It never fails...if we've got big plans, something is going to happen. Right? Last week was the Posey County Fair, a hot spot for candidates, including Travis Clowers for Posey County Prosecutor. :)

Travis planned to be at the fair every night. For the most part, I had planned for the kids and myself to be by his side.

On Monday afternoon, the first day of the fair, Bryce comes meandering in to my lap. I picked him up and felt the heat. You know you are a mother when no thermometer is needed to check for a fever. But, we checked anyway and it came in at 101.4.

So Travis went to the fair solo and met with his many supporters. I stayed home and played nurse to  a kid who bounced off the walls and wowed a 3-person audience (that would be me, Trison, and Jackson) with some sweet dance moves. If I didn't know otherwise, this kid was not sick.

Until dusk. As soon as the sun went down Bryce's fever shot up to 104.2. I, the mother who stays calm in all situations, began to worry. I doubled up on the meds and got him in a cool bath. The fever came down and he rocketed out of bed in the morning like usual.

It was over. Not another symptom showed itself. I called it a fluke and went on about the week like normal. Went to the fair and geared up to send the kids to Mamaw's for the weekend so Travis and I could hit the campaign trail hard. (Plus, I really wanted some fair food that I didn't have to share. Know what I mean?!)

Friday came and as much as I tried and wanted to deny it: Jackson was sick. We went through the motions with ibuprofen and cool wash cloths, and saint of a mother still offered to take the boys. She called the next day to say that Jackson had a rough night, but was mysteriously better, and Triston was being awfully quiet and wouldn't eat any cake at Great-Grandma Wilson's.

Strike number 3.

So we skipped church Sunday morning and picked up our little sickies first thing. We came home and somehow among all the crying, whining, and fits, managed to make some kickin' chicken noodle soup. Actually, Travis made it. It's kind of his specialty.

But the next day: All was better. We're calling it the 12-hour mystery virus. And if you find yourself or your kid with the same thing, make this:

Chicken Noodle Soup

2-3 chicken breasts
1-2 cartons of chicken broth
1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
1/2 can of peas, drained
egg noodles
salt & pepper
red pepper flakes

Boil the chicken in enough water to cover and one to two cartons of broth.  When the chicken is done, cut into tiny pieces and set aside. While the broth is still at a rolling boil, add the vegetables, and seasonings. Place lid on pot and let boil until vegetables are tender, about 20 minutes. Add egg noodles and let boil until just done, 5-10 minutes. Add the chicken back in the pot and let simmer for as long as you'd like. Enjoy...and get better soon!

Chicken Noodle Soup on Foodista

Friday, September 25, 2009

Soup-er Friday: New England Chicken and Bacon Soup

I adapted this recipe from The Chicken Soup Book by Janet Hazen. I thought it was okay, but Travis and the boys LOVED it! The book is great--something I might order to just have on hand.

1 pound of bacon, cut up

1 lg. onion, chopped

3 cloves garlic, minced

1 1/2 t. celery seed (the recipe also called for paprika and mustard seed, but I didn't have any)

3 rounded T. all-purpose flour

10 c. chicken stock

4 med. potatoes, cut into cubes

1 c. heavy cream

2 c. sharp cheddar

2 c. chicken breast, cooked and cut up

salt and pepper, to taste

parsley, to garnish

In stockpot, cook bacon over medium heat until crispy. Drain on paper towels and set aside. Remove all bacon grease from the pot except for 1/4 cup--leave that. Cook the onion
and garlic in the bacon grease until onion is tender, about 8 minutes--and stir frequently. You don't want it to burn on the bottom. It will start to come off the bottom in your soup once you add the broth and little black flecks will be floating around--this happened to me. Add the spices and flour and cook for about 3 minutes--stirring constantly. Add chicken stock a little at a time and whisk to form a smooth mixture. When all the stock has been added, bring to a boil over high heat, stirring constantly once again--for about 10 minutes. Add the potatoes, cream, and reserved bacon. Reduce heat and cook for 15 minutes, or until potatoes are tender. Add the cheese and chicken and stir until cheese is melted. Season with salt and pepper and add parsley on top for looks (and to hide the black bits in case you burn it, like me.)
This soup has a lot of rules to follow...I didn't do it perfectly, but it was still good!

Wednesday, July 22, 2009

Homemade Tomato Soup

I made this on a whim. It turned out really good.

Canned tomatoes (I used canned garden tomatoes, about 28 oz.)
1 can of chicken broth (you could use vegetable broth also)
cayenne pepper
olive oil

*I guess-timate a lot. Use your own discretion when measuring. Also, make sure you add enough sugar to counter-act the acidity of the tomatoes!

Saute a little garlic and onion in olive oil until tender. In a blender, combine tomatoes, broth, sauteed garlic and onion, and rest of ingredients. Puree until smooth and pour into pot. Bring to a rolling boil and serve with grilled cheese. I added a dollop of sour cream to top the soup.

Wednesday, December 31, 2008

Butter Bean Soup

1.5 c. sliced carrots
1.5 c. sliced celery
1 c. diced onion
2 T. olive oil
2 T. all-purpose flour
1-2 cans chicken broth
(at least) 28 oz. diced tomatoes
2-3 cans large butter beans
salt and pepper, to taste
basil, to taste
parsley, to taste

Sautee your vegetables in oil in a covered stock pot, until soft (about 10 minutes). Stir occasionally to avoid sticking on bottom. Add 2 tablespoons of flour, stir well. Begin adding liquid ingredients and beans. I throw this recipe together, so it's hard to measure it out precisely. If you need more liquid, add water. Sometimes I use 1 can of broth and 1 can of water. Either way is fine. After all ingredients are added, season with salt, pepper, basil, and parsley--just to your taste. I usually add several sprinkles of each...I like a lot of flavor. Let simmer for up to an hour, although I usually do 30 minutes.

This soup goes great with a good grilled cheese know with real butter and Texas Toast. The soup is pretty healthy, you can afford the extra calories--if not, I promise, you will be raiding the kitchen an hour or so later--it's just not very filling. It's a great soup, just a little light. Enjoy!

Tuesday, December 16, 2008

Zuppa Toscana

I believe this soup recipe is the same one the Olive Garden serves, or something similar. My whole family slurps this right up--and asks for more. I double the recipe for my family of 5. I didn't drain the sausage well enough this time, so it was a little more greasy than normal, and it shows in the picture, but it was still excellent.

1 lb. Italian Sausage
2 large baking potatoes, diced
1 onion, diced
1/2 package Oscar Meyer Real Bacon Bits
2 cloves garlic, minced
2 c. Kale or Swiss Chard, chopped
2 14.5 oz. cans chicken broth
1 qt. water
1 c. heavy whipping cream
Salt and Pepper, to taste

Cook sausage in a 300-degree oven for 30 minutes. Drain on paper towels, slice, and set aside. Place onion, potatoes, chicken broth, water, and garlic in large pot. Cook on medium heat until potatoes are tender. Add sausage, bacon bits, salt, and pepper--simmer for another 10 minutes. Turn to low heat--add Kale and cream. Heat through.

Serve with warm crusty bread.

Friday, December 5, 2008

Chicken Vegetable Soup

When it's cold outside--all I want to do is wrap up, stay stationary, and eat. (I am foreseeing a weight gain since moving back to Indiana.) This super easy soup takes the chill out of the day.

3 boiled chicken breasts, cut up
2-3 cans of chicken broth
3/4 bag 32oz frozen vegetables
1 onion, diced
2-3 stalks of celery, diced
salt and pepper, to taste
1-2 cloves of garlic, minced
parsley, to taste
crushed red pepper, to taste
1-2 bay leaves

After boiling chicken, save the water. Add the broth, garlic, celery and onion. Let boil 5 minutes. Add cut up chicken, frozen vegetables, and all spices. Boil a good 10-15 minutes, then simmer 1 hour.
Serve with grilled cheese. Mmmmmmmm.

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