Soup’s On & Company’s Coming (Giveaway & Online Study Announcement!)
Published January 27, 2012
Does the phrase “Company’s coming!” send you running for cover?
I can sooooo relate!
I married into a family full of interior decorators, caterers and Bed and Breakfast owners, while I myself could hardly boil water!
So, I set out to become skilled at “entertaining” to impress my new relatives. However, God quickly taught me the difference between entertaining and offering hospitality, a lesson I learned the hard way.
Entertaining places the emphasis on you and impressing others.
Hospitality places the emphasis on others and refreshing, not impressing, them.
In the month of March, I will be leading an online study of the book I wrote on this topic A Life That Says Welcome: Simple Ways to Open Your Heart & Home to Others
This book and study will help you to:
- Recognize the reason for offering hospitality
- Identify the top five excuses for not opening your home and apply simple solutions to combat them
- Arm yourself with cooking-for-a-crowd menu ideas, make-ahead freezer meals and kid-friendly favorites
- Acquire weekly speed cleaning strategies, a proven system for de-junking your house and simple, doable decorating tips
- Obtain creative concepts for living a life of welcome wherever you are
Watch for more details to come. And, if you want to join us and don’t have the book yet, go get a copy. (The last online study I did, all of the major retailers were back-ordered for weeks when it got close to the start date so you might want to be ahead of the game.)
The sign-up is simple. Just subscribe to my blog before March 19th when the study kicks off by clicking on the envelope icon in the top of the sidebar. Any new posts I write will be delivered automatically to your email’s inbox!
Now, for a little preview (and a little giveaway) here is a sneak peek at one of the recipes in the book perfect for a winter welcome for guests:
Chicken Wild Rice Soup
1/2 cup butter (1 stick)
1 medium onion, finely chopped
1 cup chopped, peeled carrots
1/2 cup chopped celery
3/4 cup flour
6 cups chicken stock (or 6 cups water with bouillon cubes to taste)
6-ounce package long grain and wild rice
2 cups chopped, cooked chicken breast
3 tablespoons cooking sherry (optional)
In a large soup kettle, melt butter and sauté onions, carrots, and celery until tender. Stir in flour. Gradually add stock until mixture comes to a boil, stirring constantly. Reduce heat to medium low. Prepare rice as directed on box, omitting oil and salt. Add rice and chicken to stock and simmer 10 minutes. Add sherry. Serves 10.
NOW FOR THE GIVEAWAY:
I’ll give two copies of A Life That Says Welcome (one for you & one for a friend) so you can join us for the on-line study in March. I’ll also throw in a $5 Starbucks gift card so you and your friend can discuss the book over coffee.
Just leave us a comment telling us your very favorite soup to eat. And, if you leave the recipe, your name will be entered twice. Winner announced Monday (when I’ll also have another very fun announcement too!)
237 Responses to Soup’s On & Company’s Coming (Giveaway & Online Study Announcement!)
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My Family
I love Toco soup, ground beef, 1 can corn, can of ranch & pinto beans pk of taco season pk of ranch dressing rotel tomatoes some sour cream. Serve with cheese , avocado & chips
If I win, I’ll give BOTH books to friends because this was the VERY FIRST Karen Ehman book I read. I am so very excited for the study:)! I can’t wait! I have recommended it so many times:) My fave soup is potato. I have two recipes I use actually. One is the loaded potato that is pretty standard an SO yummy, but the other is the one my mom made all my years growing up and it is outstanding also. We always used ham leftover from when she had made one it in the crockpot, but you could use whatever ham you had on hand. You boil the ham bone (if you have one) and as much green onion as you want until the meat remaining on the bone falls off. Then remove the bone and add about 5 large potatoes, peeled and chopped. Boil the potatoes in the seasoned ham and onion water until easily mashed. Stir and smash them a bit, then add intant potato flakes until the soup it he consistency you desire. This is how my mom made it. I always add some garlic salt to the water before and after I boil the pototoes just because I like it, and occassionally I add cheese as well. Just wait unitl it is in the bowl to do that if you want to. It really is yummy!
I love your books and book studies! Here are my current 2 favorites – one’s a tomato-based soup and the other one is a cream-based one.
Hearty Nine Bean Soup Recipe
2 tbsp olive oil
1 coarsely chopped onion
1 clove garlic, finely minced
1/2 cup celery, sliced
1 cup nine bean soup mix
4 cups chicken stock
2 cups water
1-28oz can diced tomatoes
salt & pepper to taste
Directions:
Soak beans in cold water for 12 hours. Drain before using. In a large saucepan, over medium heat, saute in olive oil, onion, garlic, and celery for approx. 5 minutes until onions and celery are translucent. Add soup mix, tomoates, chicken stock and water, add salt and pepper to taste. Increase heat to high and bring boil. Reduce heat to medium-low. Cover pot and simmer for 1 1/2 – 2 hours. Stir periodically.
Loaded Baked Potato Soup
1 cup Water
1/2 cup Onion, finely chopped
2 Carrots, peeled and finely chopped
1/2 cup Celery, finely chopped
2 large Russet Potatoes, peeled and diced
2 medium Red Potatoes, peeled and diced
1/2 cup Bacon Bits (the real, crumbled kind!)
1/4 cup flour
2-3 cups Chicken Stock
Salt & Freshly Ground Pepper, to taste
1 1/2 – 2 cups Heavy Cream
Directions: In a stock pot over medium heat cook onions, carrots and celery in water until onions are translucent. Add soup stock and potatoes and cook for 5 minutes, stirring occasionally. Sprinkle in flour and stir constantly until the mixture has thickened slightly. Add bacon bits, salt & pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the pototoes are soft. Mash the soup with a potato masher for a thicker, creamier texture. Add cream and simmer for 5 minutes. Soup should have a creamy texture. Adjust thickness by adding water or stock. Garnish with chives, bacon and shredded cheese. YUM!
Nothing whispers “comfort” to me like a heart potato soup. This recipe is a good one (it’s from allrecipes.com):
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
Directions
In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
I;ve made this one! It’s awesome!
Of course, I meant “hearty.” haha
Chicken Tortillas Soup.. Super easy
4 chicken breasts in the crock pot on high for a couple of hours till cooked. Shred and add a large can of diced tomatoes and tomatoes sauce. 2 cans black beans, 1 can corn, 1 jar salsa, pkt of taco or enchillada sauce mix, 2 tsp cummin, and a couple of teaspoons of dried onions.
Gini, you can put the can of diced tomatoes and the package of taco mix in when you put the chicken breasts in…cook on low for either a couple hours or low for 6-7 hours. shred with forks – then you can use for chicken tacos, on salad for a chix. taco salad, or continue with your ‘soup’ recipe above.
a veggie soup recipe that i got from martha stewart (i am so not martha – far from it) and i tweaked it and added flat noodles and made it more like my grandmas! Yumo!
I love enchilada soup, here is my super easy recipe!
http://1creativedisaster.blogspot.com/2011/01/healthy-chicken-enchilada-soup.html
Mmm…My favorite soup is my mom’s chili or chicken noodle!
I can’t wait to read ” A life that says welcome” because I love to have people over, and love making my home a safe, warm place for people to come and visit. I recently had a friend over and served this warm , comforting soup. Tomato, Lentil Soup~ 4 1/2 cups water, 4 carrots sliced 1 onion chopped, 2/3 cup dried lentils, 1 can tomato paste, 2 tbs chopped fresh parsley, 1 tbs brown sugar (yes really!) 1 tbs white vinegar, 1 tsp garlic salt, 1/2 tsp thyme, 1/4 tsp dill 1/4 tsp pepper. Combine water, carrots onion, lentils in a lg saucepan, bring to a boil, reduce heat and simmer till veggies are soft about 25 mins. Stir in remaining ingredients, return to a boil, reduce heat, simmer 5 mins for flavors to blend. Enjoy!
Two favorites really. Both are easy and don’t take long to make. First one is the family favorite.
Cheesy Potato Soup
1 onion, chopped
5-6 large potatoes, peeled and chopped
2 chicken bouillon cubes
1 can (10.75 oz) cream of chicken soup
1 large can of evaporated milk
1 lb. Velveeta cheese, cubed
salt and pepper to taste
Bacon, cooked crisp and crumbled (optional)
Green onion, chopped (optional)
In dutch oven, place onion, potatoes, and bouillon cubes, add just enough water to cover. Bring to a boil and cook until potatoes are tender. Using a potato masher, mash potatoes into small pieces. Mash carefully as mixture is extremely hot! In a bowl mix together cream of chicken soup and evaporated milk. Add to potato mixture, reduce heat and simmer for 30 minutes. Just before serving add Velveeta to pot, stirring until melted. Serve topping with bacon and green onion if desired.
My favorite:
Tortilla Soup
1/2 stick butter
1/2 cup oil
1 large onion, chopped
1 fresh jalapeno, seeded and chopped
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
1 lb. boneless diced raw chicken breasts
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon pepper
3 tsp Tabasco
1/2 cup flour
1 (14 oz) can diced tomatoes
4 (10 oz) cans chicken broth
8 corn tortillas, cut into strips
Garnishes: sour cream, diced avocado, grated cheddar cheese
Heat butter and oil in large kettle. Saute chopped onion, jalapeno, garlic, carrots, celery, and chicken. Simmer 10-15 minutes. Combine in small bowl cumin, chili powder, salt, lemon pepper, Tabasco, and flour. Add to pot and stir. Stir in tomatoes and chicken broth. Simmer 1 hour. Drop tortilla strips in oil and fry until crisp, drain on paper towels. Or for healthier version place on cookie sheet and spray with cooking spray and bake at 400 degrees until golden brown. Place a few tortilla strips in bowl and add soup to serve. May also add a spoon of sour cream, avocado, and cheese.
I am in college currently, so I don’t have a recipe that I love, that I can make. As a matter a fact… That is one of my resolutions…. Because, to be quite honest, I am an awful cook! I am also lacking in the creativity department with dinners! I bought your book over the summer! And I am thrilled that you’re offering a book study on it. I would love to give these two books to two friends though, and maybe have them do the study alongside me! Thanks a bunch!
You always inspire me to be a better woman.
I love soup! This is one at the top of our list:
Cheeseburger Soup
Ingredients
1 pound extra lean ground beef, I used Trader Joe’s 96/4, see healthy benefits
1½ cups onion, chopped
¾ cup celery, diced
½ cup carrots, diced
1 tablespoon garlic, minced
1½ teaspoons dried basil
½ teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
2 (14.5 oz) cans Swanson’s reduced sodium chicken broth (4 cups)
1 cup reduced-fat milk (1%)
1 (14.5 oz) can diced tomatoes, not drained
2 cups potatoes, peeled and diced
Topping
6 tablespoons reduced-fat cheddar cheese
Ketchup
Yellow mustard
1 dill pickle, chopped, see shopping tip
Instructions
1. In a large nonstick pot or deep pan, brown the ground beef. Stir to break up into a crumble. Remove from heat, pour into a colander to drain the fat. Set aside.
2. In the same pot, add the onions, celery, carrots, garlic and basil. Saute for about 5 minutes until vegetable are soft. Stir in the browned beef and flour, stirring to coat the meat. Cook for 1 minute. Stir in the broth, milk, tomatoes and potatoes. Bring to boil, turn heat to simmer, cover and cook for about 30 minutes, until potatoes are tender.
3. To serve: Ladle soup into individual bowls. Top each with 1 tablespoon cheese and a little ketchup, mustard and chopped pickle. These toppings really add to the cheeseburger flavor!
Love soup!!!! Probably Cream of Mushroom is my favorite!! Blessings, Barb
P.S. I make Beef Barley soup alot–follow directions on barley box but I love Cream of Mushroom soup from La Madeline!!!!!!!!! Kind of cheated on that one sorry!!!
Hubby is from Boston, so clam chowder is always a favorite.
I can’t share the recipe because I don’t know it. One of my dear friends dropped by my house last week when I was sick with a huge crock pot of home-made chicken noodle soup. It was the best soup I had ever had. She made enough for my family of four, homemade apple sauce, bread and dessert. I don’t know if it was the soup that was so amazing, or the fact that she took the time to do all that for me and my family.
Shannon
I love a soup that most would think is strange but is Delicious! Peanut-butter Vegetable soup!Peanut Butter vegetable soup!
(I have used a variety of veggi’s like asparagus, mushrooms, squash, etc. the ones I would never eat alone :0) But below is the original receipe.
3 stalks celery, sliced
1 cup chopped carrots
1 cup chopped onion
3 cloves of garlic minced
2 tablespoons butter
3 cups water
1 cup diced potatoes
1 cup sliced zucchini
4 teaspoons instant vege or chicken bouillon granules
1/2 teaspoon pepper
1 16 oz can tomatoes, cut up
2 tablespoons snipped parsley
1/2 cup peanut butter
In large pan cook first 4 ingrediants in the butter covered about 5 min or till
onion is tender. Stir in water, potato, zucchini, bouillon granules, and
pepper. Bring to a boil: reduce heat. Cover and simmer for 10 min. Stir in
undrained tomatoes and parsley.
In small bowl gradually stir about 1 cup broth into peanut butter till smooth.
Return mixture to saucepan. Cook and stir till heated through. ENJOY!
Taco soup!
Taco Soup!
2 cans tomatoes, 1 can whole kernel corn, 1 can pinto beans, 1 can black beans, 1 pack ranch dressing mix, 1 pack taco seasoning, 1 can rotel(I use mild for the kids), and cook. option- add ground beef or turkey for the meat lovers. I got this years ago from Weight Watchers. It is quick, easy, inexpensive, and healthy! I have seen this recipte many different ways, but this one is my favorite.
My favorite soup is potato soup!!!
One of my favourite soups is chowder which I discovered while living in Ireland. I found the recipe on my landlady’s kitchen shelf, in a book by Nigel Slater. Below I’ve copied the recipe from
http://www.bbc.co.uk/food/recipes/smokedhaddockchowder_92492.
Ingredients:
1 good slice butter
3-4 medium leeks, roughly sliced
1 small handful tender fresh thyme sprigs
1 corn on the cob
a couple of handfuls of new potatoes, cut into bite-sized chunks
a couple of undyed smoked haddock fillets
milk, enough to cover the fish
2-3 fresh bay leaves
a sprinkling of black peppercorns
a good handful fresh flatleaf parsley, roughly chopped
Preparation method:
In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes.
Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it.
Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls.
My favorite soup is Broccoli and Cheese soup with sausage
The recipe is the following
2c. water
32 oz. chicken broth
1 onion chopped
2 lbs broccoli
2 T butter
3/4 c. flour
2 cup milk
1lbs. Cheddar cheese, cubed
1 lbs. sausage (linked or ground)
Steam broccoli and set aside. Cook sausage, if links, cut into bite sized pieces and set aside. take butter and saute onions, the add the flour to the sauted onions and sit and Gradually add milk and cheese. Cook over medium heat until thick and creamy. Then add the chicken broth and broccoli. Add sausage and heat to all ingreiendts are warmed through.
Depending on who you are serving, this is great with a hot sausage or just a mild sausage.
My favorite soup is anything in the crockpot! I do love cheesy potato though!
Here’s a good recipe!
Slow Cooker Cheesy Potato Soup by Betty Crocker
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 1/2 cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (1/2 cup) 1 carton (32-oz) Progresso® chicken broth 1 cup water 3 tablespoons Gold Medal® all-purpose flour 1 cup milk 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1/4 cup real bacon pieces (from 2.8-oz package) 4 medium green onions, sliced (1/4 cup)
1 In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Bean Soup
5 cans of beans washed and drained
1 28 oz can of crushed tomatoes
1 can of water or stock
3 tablespoons of any seasoning you like, chili, taco, etc
All go in the slow cooker for 8 hours on low
Hearty and healthy
We love beef stew around our house. The once a year snow storm we may have sends us to the store to stock up on beef stew meat & veggies for the stew instead of milk & bread
. Can’t wait to try your recipe!
My goodness, the more I read your blog, the more I think we may be related! I had such perfectionistic tendencies that I practically ran and hid when anyone rang my bell unexpectedly. But then I started hosting my Moms In Touch groups in my home and I realized that it really wasn’t important whether or not my home was picture-perfect. What really mattered was that people felt welcome. So now everyone, come on in. I won’t scurry around trying to hide the reality of a well lived in home.
Soup I Love…Well it’s not my recipe, but yum!
Emeril’s Broccoli & Cheese Soup
A Hearty, Tasty, Easy Soup
Broccoli and cheese soup
From the Kitchen of Emeril Lagasse
Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min
“This classic combination of flavors lends itself well to this
simple, creamy soup. By cooking the broccoli just right, the soup
retains a vibrant bright green color. Serve this as a starter to
any meal or with a sandwich or salad for a complete meal. So good
for you, too.”
–Emeril Lagasse
Ingredients
2 tablespoons olive oil
1 1/2 cups thinly sliced yellow onions
1 tablespoon sliced garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned, low-sodium chicken broth
4 cups broccoli florets
1 1/2 cups (6 ounces) shredded medium sharp cheddar cheese
Simple Croutons, for garnish (optional)
Directions
Heat the olive oil in a 6-quart stockpot over medium heat. When
it is hot, add the onions, garlic, salt, and cayenne pepper.
Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is
boiling, add the broccoli and cook until fork-tender, about 5
minutes.
Remove the soup from the heat and let it cool slightly. Then
puree the soup, in batches, in a blender, adding the cheese in
three additions while blending (see Note). Adjust the seasoning
if necessary, garnish with croutons if desired, and serve hot.
Note: Please use caution when blending hot liquids; blend only
small amounts at a time, with the blender tightly covered.
Love to serve this with Gruyere Popovers
Popovers with Gruyère
Bon Appétit | September 2004
Makes 16
Ingredients
2 cups all purpose flour
1 1/4 teaspoons salt
2 cups whole milk
4 large eggs
Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)
Preparation
Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.
Your recipe looks so yummy! I wanted to share one of my faves- it’s Lentil Soup. Recipe below.
Ingredients:
- 3 tbsps. olive oil
- 1 small chopped onion
- 1 ½ cups red lentils
- ½ cup Italian rice
- 7 cups water
- 1 tsp. Chicken bouillon powder (I make my own broth)
- ½ tsp. Salt
- ¼ tsp. Ground cumin
- ¼ tsp. Pepper
- 2 tbsps. Chopped parsely
- 2 green scallions chopped
- 1 tsp. Lemon juice
Directions:
Sauté onion in oil until lightly browned. Place lentils and rinse in sieve and rinse thoroughly. Add lentils and rice to onions and cover with water. Bring to a gentle boil. Stir occasionally for 45 to 55 mins. Add bouillon powder, salt, cumin, pepper, parsley and green onions. Let simmer for 5 more mins. Stir in lemon juice before serving.
I’m a simple gal when it comes to soup. I love tomato soup with grilled cheese. No special recipe. Just open a can of Campbels tomato soup and add a can of milk or a can of water and heat.
My favorite is French Onion soup – all gooey and cheesy on top!! Yum!!!
I haven’t read this book, but would LOVE to share it with a friend of mine. We both live a distance from our church, and as homeschool moms, can’t make it to the bible study that our women’s group is doing right now. This would be a super way to stay in touch with each other! It’s also a wonderful season for warm, hearty soups
I’m going to have to take some time to read through all of these posts and copy the recipes!!
This is our family favorite and is a tradition on Christmas Eve
Country Potato Chowder
6 bacon strips, diced
******
1 medium onion, chopped
3 celery ribs, chopped
******
1/4 c. flour
1 quart half & half cream
******
4 medium potatoes, peeled and cut into 1/2″ cubes
2 cans cream of celery soup, undiluted
2 T. dry parsley flakes
1 T. Worcestershire sauce
1 t. seasoned salt
1/2 t. pepper
******
1 c. sliced carrots
1 c. fresh or frozen green beans (2″ pieces)
******
1 can (14-3/4 oz.) cream-style corn
-Use a big pot (Dutch oven size) and cook the bacon until crisp. Remove to drain, leaving 2 T. drippings in pan.
-Add onion and celery and sauté until tender.
-Sprinkle in flour and salt, stir to blend, then gradually add cream.
-Add potatoes, soup, parsley, Worcestershire, seasoned salt, pepper. Bring to a boil; cook and stir for 1 minute then reduce heat. Cover and simmer for 25 minutes, stirring occasionally.
-Add the carrots and beans; cover and simmer 15 minutes longer or until vegetables are tender.
-Stir in corn and reserved bacon, heat through.
Can’t wait to try out some of those recipes! We love homemade vegetable beef soup that just uses a can of tomato paste, water, onion soup mix, cut up potatoes, and whatever leftover vegetables and beef we have saved up from the freezer, cook it in the crockpot all day. Easy and thrifty!
My favorite soup is Cheddar Broccoli Soup.
MMMmmm.. LOve any soup!! Even stone soup ..
I think one of my favorites though is a ham/dill soup. Cream cheese, ham (I use turkey ham) and dill and probably a couple of other things but don’t have the recipe handy. Those are pretty much the main ingredients though and it is so delicious and filling!!
Potato Soup!
My favorite soup is beef soup – just like my Grandmother cooked. Maybe someday I will figure out exactly how she did it!
Growing up, my mother was not a big fan of soups so I am still relatively new to the whole soup idea! I absolutely adore the standard chicken noodle soup on a chilly winter day. I also enjoy a good bowl of cheddar broccoli soup.
My favorite soup is Mexican tortilla soup. Healthy. And yummy!!
Mmmmmm, love Broccoli and Cheese Soup, it is my guilty pleasure! However, I NEVER make it, I have tried a couple of times and it never tastes quite right so I just eat it at a couple of my favorite restaurants!
I like most soups. Beef vegetable is my favorite. Especially after dental filling visits etc. I like to swing by Steak n Shake on my way home – tastes homemade.
My favorite soup is chicken with rice soup. I make it all winter, but I don’t really have a recipe, because it’s different every time! I always make homemade biscuits to go with it, and serve them with homemade blackberry jam. Yummy!
Taco Soup….
1 lb ground beef
1 packet taco seasoning
1 packet dry ranch dressing
1 can rotel
1 can cream corn
1 can black beans
I have two favorite soups: Chilli & Potato soup.
My chilli recipe is very easy,
brown hamburgure and onion, add to pot with tomato sauce, chilli beans, rotel and chilli seasoning (I like to add red kidney beans to).
I have a couple of potato soup recipes to, but I also like a very plain one that is just boiled potatoes, milk, butter & salt. I use this one if I don’t have alot of time.
Parmesan Potato Vegetable Soup – recipe here! http://anestintherocks.blogspot.com/2011/03/parmesan-potato-veggie-soup.html
I love this Spicy Vegetable Beef soup and my kids like it as well.
Saute carrots, celery and onion in small amt of beef broth (or oil). Add 2 c. beef sauce (I make my own; you can use 1 lb or less cooked ground beef), 2 c. tomato juice, 2 c. spaghetti sauce, 2 c. beef broth, 5c. frozen veggies (I use corn, green beans, peas), 1 can italian diced tomatoes, 1/4 t. pepper and parsley.
Also, it tastes wonderful to add a can of black beans in place of the beef sauce. Once, I added some brown rice and it was yummy and so healthy! The options are endless.
Roasted Root Veggie Soup
Peel and cut 3 or 4 parsnips, 2 or 3 sweet potatoes, 1-1 1/2 sweet onions, and 1 celery root. You can also roast a head of garlic for this soup (roasted garlic is sweeter!). Place all of the above items in a roasting pan (I used a stoneware baking dish with high sides). Coat all of the pieces with oil (I use Canola). Roast in a 400 degree oven for 45 minutes or until everything is soft. While the veggies are roasting in the pan, cut one butternut squash in half and scoop out the seeds/pulp. Place the cut sides down on a jelly roll pan and roast the squash as well-it should take only 30 minutes or so-when it’s soft to the touch it’s done.
Once everything is roasted place all of the softened veggies, and scoop the flesh from the squash into a stockpot and add about 2-3 quarts of veggie or chicken stock. Use an immersion blender to blend into a nice puree-you can add more or less liquid depending on how you like your soup. You can also process the soup in a blender or food processor. Add salt and pepper to taste. Pair with crusty bread or “fancy” grilled cheese sandwiches.
I love baked potato soup. I had first had the delish soup as a small girl at Black Angus restaurant in California. Since growing up and moving to Atlanta, I haven’t had good baked potato soup anywhere. Until one day I came across this recipe at a great craft blog (craftgeekjj.blogspot.com) I know, what is the chance of that? Hope you like it!
Crock-pot Baked Potato Soup
2 ½ large russet potatoes
2 small cans chicken broth (4 cups)
Fresh thyme
Block of cream cheese
Cheese
Bacon
Sour cream
White onion
Garlic
Ok so take your potatoes and scrub them or peel them (I scrubbed them- not a fan of peeling) once they are peeled or scrubbed. Dice the potatoes. I half the potatoes then quarter the halves long way then dice. Add the diced potatoes to the crock-pot dice and add 1 small/medium white onion as well as the 4 cups chicken broth. Add 1-2 springs fresh thyme. I just stripped the leaves and put them straight in. Add some fresh garlic, I did two cloves of garlic. Season your soup with some salt and pepper put the lid on and place on high for 5-6 hours or low for 8-10 hours. When you are about an hour away if you are home put the cream cheese in a mixing bowl and add about a cup of liquid and blend it together and put it all back in the crock-pot. Serve with some bacon, spoonful of sour cream, chives/ green onions and cheese.
Broccoli cheese soup. I box velveeta, two cups heavy cream, box of frozen broccoli thawed. Melt velveeta on stove top, add heavy cream broccoli salt and pepper to taste. You can also replace broccoli for artichoke hearts and add sauteed mushrooms, yum. Not calorie friendly. Very rich.
I Love Homemade Chicken Noodle Soup and so does my family!!
Crockpot Homemade Chicken Noodle Soup
Ingredients:
1 whole chicken
16 oz bag of baby carrots (sliced)
4-6 Stalks of Celery (chopped)
1 whole white Onion (chopped) (optional)
4-6 Chicken Bouillon Cubes
Salt & Pepper to taste
1 tsp garlic powder
1-2 tsp Dried Parsley Flakes (more or less depending on your taste)
1/2-1 16oz bag of Egg Noodles (more or less depending on your taste)
Water (enough to fill the crockpot)
Directions:
Add all the ingredients, except the Egg Noodles, in the crockpot and cook on low for 6-8 hours. Remove the chicken, allow to cool down, de-bone and shred. When you remove the Chicken, put in the Egg Noodles to allow the noodles to cook. Put the shredded Chicken back in the crockpot & cook until the noodles are done. Should be around 15-45 min. Serve & ENJOY!
Linda’s Taco Soup
20 oz uncooked 93% lean ground turkey
2 cans Hunts Garlic & Basil Tomato Sauce
2 cans Chili Ready Tomatoes
1 package Mild Taco Seasoning
1 can Kidney Beans
1 can Golden Sweet Whole Kernal Corn or you could use one can of Southwest or Mexican Corn.
Cook turkey, add all ingredients to pot, including all liquid in cans, stir thoroughly and let simmer over medium, til heated through. I like to place it in a crock-pot and let simmer all day.
1 Serving = 1 Cup
Serve with Tortilla Strips or chips, Grated Cheese, Sour Cream & Sliced Avocado.
Enjoy…..=)
Love Broccoli Cheddar soup!
Does ‘drive to Panera’ count as a recipe?!?!
I love minestrone soup…..warms you to the core and it seems to never run out
My favorite soup is broccoli chedder. I’m not much of a cook so I’ve never made it from scratch.
My favorite soup is not exciting or sexy — but boy is it yummy. It’s broccoli and cheese soup. I especially like the ones served by Panera and Au Bon Pain.
Friendship soup is a favorite here! It is a simple soup in a jar that I make up a head of time and just have to add ground beef and tomatos! After a tasty warm soup meal, I send my friends home with a jar of the yummys so they can bless their families and friends and pass along the love!
my favorite is always split pea. Just a bag of dry green peas, some sliced carrots and onions and diced ham. add water, crock pot until dinner time!
I love potato soup, I don’t have a recipe, just throw it all together, boil potatoes until tender with a stick of butter. Add 1/2 and 1/2 or milk to desired thickness, serve hot with grated cheese and green onions. (Bacon if you are like my husband).
I just purchased and received your book. I can’t wait for the study to begin. Thanks.
Loving all these recipes and I am looking forward to this study so I need to win the book (hint, hint….hehe). My favorite is Baked Potatoe. My husband’s favorite is Broccli Cheese and my kids love Taco Soup.
I don’t do a lot of soups but would like to try some of these yummy recipes. I usally just brown hamberger and add tomatoes chopped onion, and all kinds of vegtables and let it simmer .
I grew up near the East Coast, and eating oyster stew with lots of OTC crackers was my favorite. But since I’m in the Midwest now, I love making Parmesan Corn Chowder in the winter with frozen sweet corn from last summer’s garden.
My favorite is vegetable soup! I usually make it according to what ingredients I have on hand.
Here is the recipe for a favorite of my family. I make this in the crockpot.
Vegetable Beef Soup
1lb beef stew meat
2-3 potatoes diced
1 28 oz. can of crushed tomatoes
2 cups of water
1 small onion chopped
16 oz. of frozen mixed vegetables
4-5 tsp of Knorr beef seasoning
1/4 tsp of salt & pepper
Mix together in your crockpot & cook on low for 6-8 hrs.
Very good served with cornbread or muffins.
Blessings,
Janet W.
I have a wonderful pot of 15 bean soup simmering on my stove top as I write. So very simple.
Rinse and soak beans over night.
In the morning drain and rinse again.
Add ham stock and water and beans then simmer for a few hours.
Add small chopped kielbasa or 2 cups diced ham and the seasoning packet in the last hour or so of simmering.
Serve with warm cornbread and a salad! YUM!
My favorite soup is homemade vegetable soup. I just throw in all the leftover veggies that I freeze, sometimes I add hamburger meat and/or rice and sometimes I don’t. It’s different every time and still tastes great! I would love to be a part of your study. Need to know more about Biblical hospitality! Thanks for the giveaway!
My total favorite is tomato basil. Yum yum! Especially w a cheese toasty!!! My recipe is simple. Open can, heat soup. Ha!
Anything crab!
I’m a fan of chili and I know there are as many different ways to make it as there are people to eat it. On an organized morning, I make it in the crock pot:
Brown one lb ground beef with some chopped onion (1 small or a handful of frozen). Drain.
Put browned meat & onion in crock pot with 1 large can (28 oz) petite diced tomatoes, 1 large can (28 oz) tomato sauce, 1 small can (14 oz) diced tomatoes with chilies, 1 small can (14 oz)black beans, rinsed and drained, 2 Tbls cumin and 2 teas chili powder. Cook on low all day (6-8 hrs).
Some brands of canned veggies might be different sizes, so just get close. You can add more tomotoes or tomato sauce depending on how thick you like it. Beans are optional. too. It also makes up fine on the stove top and tastes even better the second day. I like to serve cornbread with it.
Karen, I have been so blessed by your books. My very favourite soup recipe is one that you shared once for Ham and Corn chowder. My family loves it!!!
My very favorite soup is a soup that my mother used to prepare in a pressure cooker. It was a vegetable beef soup. She has never been able to tell us the exact recipe because she always said a bit of this and a bit of that as far as the seasonings went. I do know it had cut up roasts, carrots, potatoes, celery, and of course all the seasonings that made it so delicious. I sure wish I had watched my mother prepare the soup when I was younger so that I could have measured exactly what she put in. If you have a favorite soup or anything that your mom or any loved one prepares, I strongly suggest going ahead and getting the recipe while you are actively participating in preparing it. I sure wish I had. I have tried to duplicate the recipe with what I remember but have never been able to get the soup the same as my moms which was perfect evverytime. I will never forget moms Vegetable Beef Soup.
Blessings to you,
Annettes
hamburger soup (don’t know if it has an actual name, never looked up the recipe before. i remember it from watching my grandmother cooking it).
Hamburger meat (which I cook on a separate pan so I can drain the fat). In a stock pot…add some water (I never measure it, just by sight kind of cooking) add chopped potatoes (usually I do 5 for a family of 5), 2 cans of stewed tomatoes (I think its a 15oz can) & a frozen small bag of corn. After meat is done cooking add to the soup. As soon as potatoes are done it is ready to serve. You will need to add A LOT of salt. I added some salt but it really wasn’t enough. lol
nicolepipkin{AT}gmail{DOT}com
Beef Veggie soup has not always been my favorite, but as I have blossomed into my 60′s, it is # one on my favorite soups to make and to serve. This serves a lot of people. I like to freeze what is left, it thaws and is even better the second time around.
Beef Vegetable Soup
Ingredients:
• 3 lbs ground beef (85/15)
• 1 onion, chopped
• 2 leeks (white part only) cut in half lengthwise and then sliced
• 1 package sliced brown mushrooms, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 14.5 oz cans petite cut tomatoes
• 1 envelope Lipton onion soup mix (or onion soup mix of choice)
• 4 stalks celery with leaves, chopped
• 3 carrots, peeled and chopped
• 1 14.5 oz can cut green beans, including the liquid
• 1 1 lb gag shredded cabbage or slaw mix
• 1 5 oz package baby spinach leaves
• 32 oz V8 Juice (or vegetable juice of choice)
Brown beef over medium heat in a very large stock pot. When about halfway cooked, add the onions and leeks. When the beef is cooked, stir in the mushrooms, garlic, salt and pepper and cook for 2-3 minutes stirring occasionally. Add remaining ingredients. Add enough water to cover. Bring to a boil. Reduce heat and simmer 45 minutes or until carrots are tender.
My mother’s homemade Chicken noodle soup or Corn Sausage Chowder are two tasty soups.
This is the perfect time of year for big pots of soup – then leftovers for another meal or freeze for aconvenience meal.
Broccoli cheese is my favorite.
I love making Cheese Corn Chowder – especially in the wintertime!
I made this Broccoli and Cheese Soup that was a huge hit with my family. It’s super easy…
1/2 c chopped onions
14 oz froz broccoli florets
3 1/2 c ff ckn broth
6 oz velveeta cheese
2T olive oil, 1/2c ff milk, 1/4 c corn starch, 1/2 tsp garlic powder
Bacon Bits
Saute Onion in oil, add broccoli and ckn broth. Bring to a boil, reduce heat and let simmer for 3-5 min. Slowly add cheese. In a bowl, blend milk, cornstarch, and garlic powder. Add to soup, let simmer. Top each bowl of soup with the bacon bits.
Serve w/ a romaine salad w/ diced apples and dried cranberries. Try a sweet vinaigrette dressing.
Lentil Soup
1 c lentils
1 box chicken broth
1 can rotel tomatoes
1/4 c lemon juice
1 t cumin
1 t garlic salt
1/2 sauteed chopped onion
1 small bunch chopped swiss chard.
Add all together except swiss chard and simmer 1 hour or more covered. 5 min before serving add chard
I put off having people over so I could get a lot out of reading this book. Favorite soup is either tortilla soup or potato soup at a local tea room. Blessings!
My friend Steph’s veggie soup, she makes it every Christmas Eve and invites a handful of us to come to their house after church to enjoy. I am not sure what she puts in it to make it taste so good.
Oh, I wish I had read your book three weeks ago when the in-laws hit town. No matter how much I plan, cook, clean, feed, entertain it always seems like I’ve left something out. Why are we so much smarter looking in the rearview mirror? I am eager for you online study so next year I will really be ready.
All these recipes makes me want to have a soup party. Especially since its snowing today in Colorado
I am blessed with sisters who all love to cook so we share recipes all around My new fav is tyhe Ministrone soup I got from my sis in californai and my old fav is white bean chicken chili form my sis in kansas
both are yummy
Minestrone Delene
1/3 cup olive oil
1/2 cup yellow onion –chopped
2 carrots –chopped
2-3 stalks celery –chopped
2 large white potatoes- chopped
1 leek-chopped
1/4 Napa cabbage shredded (optional)
2 medium zucchini-chopped
1 15-oz cans kidney beans
1 15-oz can diced tomatoes
1 tsp oregano
Salt/pepper to taste
1/2 lb cheese tortellini
1 lb sweet Italian sausage crumbled, cooked and drained
2-3 15-oz can chicken broth
Fresh parmesan cheese for garnish
Start stock pot with chicken broth, tomatoes with juice and spices 3 cans of water and simmer over low heat,
Sauté onions in olive oil.
Add carrots and cook for 2-3 minutes
Add potatoes celery leeks zucchini and cabbage sauté for 2-3 minutes each
Add vegetables to stock pot
Brown sausage drains
Simmer all for 2-3 hours
15 minutes before serving add tortellini sausage and kidney beans
Serve in bowls and top with cheese
Ooh, favorite soup is a lovely potato soup made with milk or water (no broth)! Thanks for this kind opportunity.
my mom’s hamburger vegetable soup
my favortie soup at this stage of life is anything I can make in the crockpot…but one that is particularly great is Roasted Chicken Noodle Soup from Fix-it-and-Forget it Lightly. Take 1 cup each of chopped onion, carrots and celery. brown in oil in skillet. Stir in 1/4 t. flour, 1/4 t basil, 1/2 t oregano, 1/2 t thyme. mix well and pour all into slow cooker. Mix in 6 c broth (I prefer a little more, up to 8 c), 4 c diced potatoes and 1 t salt. Cook on low for 5-6 hrs. until potatoes are soft. Add 2 c diced roasted chicken, 2 c uncooked wide egg noodles, and 1 c fat-free evaporated milk. Cook until noodles are tender, making sure not to let boil once milk is added.
So hearty and great with the potatoes.
love your books and your studies Karen. The calling you have embraced is a blessing to SO many of us! Thanks!
My favorite soup recipe is Chicken Soup!
Wash 1 whole chicken
Cut up some carrots (as many as you like)
Cut up celery (as many as you like)
Chop 1 whole onion
Throw everything in a crockpot add some salt and 2tbsp of Apple Cider Vinegar.
Cook all day and debone chicken when cooked all the way!
Great for cold nights!
I really like this Cauliflower Cheese soup. Doesn’t sound great, but it tastes spectacular!!! And most importantly it is super easy to make!!
Cheesy Cauliflower Soup:
It is 2 cups milk, 2 cups water, 8 oz cream cheese, and 1 lb velveeta. Melt this all together. Then add 1 head cauliflower and some shredded carrots that have been precooked. Then put it in the crockpot and add salt and pepper.
My family enjoys Broccoli Cheese Soup!
1/4 cup butter
1/4 cup flour (I use whole wheat)
2 cups milk or heavy whipping cream
2 cups chicken stock
1 cup shredded carrots
1/4 lb. broccoli (fresh)
salt, pepper to taste
1/4 tsp, nutmeg
8 oz. shredded cheddar cheese or Colby Monterrey Jack blend
Melt butter on low heat in large saucepan. Sprinkle flour in butter and whisk together. Increase heat to med-low. Let roux simmer for 3-5 minutes. Add milk slowly while whisking. Then add stock. Increase heat to med-high and bring to a boil. Reduce heat to simmer. Let cook for 20 min. Add carrots and broccoli and let simmer on med-low heat for 20 min. Add seasonings. Pour soup into blender. Chop until no whole carrots or broccoli are visible. Then puree for 10-15 secs. Return soup to pan. On low heat, add cheese and stir until melted in. We make grilled ham lunch meat and cheese sandwiches and enjoy!
Corn Chowder is my favorite! I don’t follow a recipe card anymore because I’ve been needing to make a larger batch. So I don’t really have exact quantities to share. Its pretty simple and consists of bacon, celery, onion, potatoes, corn, chicken stock and a little milk and/or 1/2 & 1/2 to make it a little creamy. I use a bay leaf, garlic salt and pepper for seasonings. We like the bacon crispy on the top so I cook that first and set it aside. Then saute the celery and onion in some of the bacon grease. Add chicken stock, potatoes and corn and boil until the potatoes are soft. Add milk and/or half and half to make it as creamy as you’d like and heat through. Serve with crumbled bacon on top.
I LOVE soups! My favourite is probably Hamburger Soup:
1 1/2 lbs. ground beef, fried with 1 medium onion. Drain off fat.
Add 1 -28 oz. can of chopped tomatoes, 2 c. water, 3 cans beef bouillon – or 3 tsp. beef bouillon powder with 30 oz. water, 1-14 oz. can tomato sauce.
4 chopped carrots, 1 bay leaf, parsley & pepper to taste., 1/2 tsp. thyme.
8 tbsp. pearl barley (rinsed first)
Simmer at least 1 hour.
I ‘m really looking forward to your upcoming study!!
My favorite soup is brocolli cheddar soup from Panera. I am sure there is a great recipe out there but I don’t have one.
I think this book could be very helpful to me, I feel God wanting me to open my home but I think my thoughts are more on entertaining then hospitality, therefore always an excuse. I love chili, potato, bean and more.
Lots of great ideas for soup!
I love making soup, but I tend to do the old stand by chicken and dumpling with leftover baked chicken! I would love to get the books and give them both away, so we can do the study as a group at my house! Hope that makes sense!
WOW a lot of great soup recipes shared today.. I’m going to talk to the ladies in my made to crave sunday night studies to see if they will be willing to join me in your study in March…
My favorite soup is probably chicken noodle soup! I have a great recipe I use from The Perfect Recipe cook book from Pam Anderson.
Growing up with Campbells Tomato soup and grilled cheese, they are still comfort food…I like making my own so I can control the salt and seasonings…Fresh basil and a sprinkling of Parm cheese on top is really good…
Tomato Soup
20 oz Canned diced tomatoes (I would use the best you can get–I use the organic cans from Costco)
10.5 oz Chicken stock (organic and low sodium if you have it)
2 T Butter
2 T Sugar
1 T Onion, minced
1/4 t baking soda
Put all ingredients into a sauce pan and cook for at least one hour. I used a stick blender to puree the soup (as much as you want) and it would have been fine to eat at that point if you are watching calories.
Bring 1 – 2 Cups of milk, half and half or heavy cream to scalding and add to the soup at the last minute…heat through and serve
I added only one cup of whole milk and it was fine..
I also added about 1 t of dried basil…some minced garlic would be good as well.
A family favorite in this house is Potato Cheese Soup (Or Broccoli Cheese Soup)…it can be either and is made in the crock pot. We love it because we can start before we head to bed and it will be ready by lunch the next day. So here it is:
1/2 cup chopped onion
1/4 cup margarine
1/4 cup flour for potato soup (1/2 cup for broccoli soup)
3 cups water
5 large potatoes, peeled and diced OR 2 heads of broccoli chopped (uncooked)
4 chicken flavored bouillon cubes
3/4 teaspoon Worcestershire sauce
3 cups finely shredded cheddar cheese
2 cups (1 pint) half and half
Disolve bouillon cubes in 1 cup boiling water.
In crock pot combine: onion, margarine, flour, 2 cups water, and 1 cup of water with bouillon cubes, broccoli or potatoes and worcestershire sauce. For potato soup, cook on high for 4 hours (low for 6-7 hours) or until potatoes are tender. For broccoli soup, cook on high for about 2 hours (low for 4 hours) until broccoli is tender.
Reduce heat, stir in cheese and half&half. Warm and serve. Goes well with fresh baked bread!
I am looking forward to your new study. It will be a wonderful thing for me, I am sure. May you stay warm, enjoy some good soup and be blessed because you are a blessing!
Smiles & Blessings, Robin
Just some simple chicken noodle soup. With a grilled cheese sandwich!
French onion. Thanks for this opportunity. I need this book. I am the worst at being hospitable.
I prefer a hearty soup like beef and barley with plenty of meaty chuncks and toast on the side, but it it summer here and soup has not been on my mind!
SOUP! My absolute favorite meal and I have so many favorites! Which one to share? Tomato basil soup, zucchini or yellow squash soup, cucumber soup, potato leek soup, tortellini spinach chicken soup, Italian meatball soup, chicken artichoke soup (I do not have this recipe-sad!) and Chipotle Chicken and Tomato soup-YUM! Finally decided to share the Italian Meatball Soup because it is nutritious and a fast meal to feed a hungry family.
Italian Meatball Soup
1 (18 oz.) pkg. frozen fully cooked Italian-seasoned beef meatballs (use at least 35 meatballs)
2-4 c. frozen Italian vegetables
1 (14 oz.) can low sodium beef broth
1 (14.5 oz.) can Italian stewed tomatoes
1 (8 oz.) can no-salt tomato sauce
1 c. water
1/3 to 1/2 c. ditalini, or elbow macaroni
Shredded parmesan cheese
Combine first 6 ingredients, bring to a boil, reduce heat and simmer 10 minutes. Meanwhile, cook pasta according to directions in another pot. When ready to serve, place a small amount of pasta in the bowl and then pour soup mixture on top. Sprinkle with parmesan cheese. Note: I do not add pasta to the soup mixture as it absorbs all the broth. Ready in about 20 minutes and serves 4-6.
Sooo glad you chose to share this one, Nancy!
It sounds yummy–and EASY!
I’m gonna make it this weekend!
Thanks, chris
Nancy, Do you have the recipe for the tomato basil and Chipotle Chicken and Tomato? They both sound delicious! The Italian meatball soup sounds really good- I hope to make it this weekend!
Baked Potato Soup or Potato Soup
I love split pea soup but my family doesn’t. One of our favorites is Chili. The simpliest recipe is kidney beans, browned ground beef and your favorite spegetti sauce.