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
Chicken w/dumplings.
I love potato soup topped with bacon and cheese… but I also love taco soup and my famous cook-off chili… I don’t know which is the favorite! I would leave a recipe, but I guesstimate everything most of the time, and the chili recipe is top secret, though I did write it down
Hi Karen,
Thanks for the giveaway! I will be joining you come March. I like the thought of hospitality but then I pull back and never do it. We were supposed to have a brunch on New Years Day and I canceled it.. Yes, I got cold feet. I need a lot of help.
Anyway I like to eat veggie soup. There really is not recipe because it uses whatever I have on hand but it starts with Unsalted veggie stock from the store. Dump in fresh veggies usually a can of beans and let it simmer until veggies are tender add yolk-free noodles and voila a delicious soup!!
Have a wonderful weekend!
We love the white chicken chili recipe from the back of the Bush’s northern beans can!
“A Life that Says Welcome” sounds like a great study to share with a friend! The bonus would be to meet at Starbucks for a latte. My most favorite of girlfriend thing to do… sharing Jesus with java.
My favorite Soup is Italian Sausage Soup served with crusty bread and salad.
Italian Sausage Soup
1 pound Italian bulk sausage
1 large onion chopped
1 medium carrot chopped
1 stalk celery chopped
8 cups chicken broth
14 ½ oz can diced tomatoes, undrained
8 oz can tomato sauce
1 clove garlic minced
1 tsp oregano
½ tsp rosemary
½ tsp basil
¼ tsp thyme
¼ tsp fennel seeds, crushed
½ cup dried orzo pasta
Optional: shredded parmesan
1. In a large pot, cook the sausage and onion,carrot & celery over medium heat until sausage is no longer pink.
2. Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, and fennel seeds. Bring to a boil, reduce heat, cover and simmer 1 hour.
3. Add pasta, return to a boil. Reduce heat and cook uncovered for 30 minutes.
4. Serve with parmesan and Enjoy
Having determined long ago that hospitality isn’t one of my areas of giftedness, I’m sure your book could help in many ways to hide that fact. Not being a big soup consuming household, a recipe isn’t going to happen, but I do enjoy tomato basil while out if it’s available.
Potato Soup – no doubt!
This is tough! I can’t say I have a favorite-chicken noodle with all kinds of vege’s and pototatoes thrown in or beef vegetable. My mother-in-law makes the best soups!
I love my Dads vegetable soup and my friends potato soup.
My favorite soup to make is one I found in a Biggest Loser cookbook which also means it is healthy and low calorie
Chicken Chili
1 lb chicken breast
2 cans great northern beans
2 cup chicken broth
2 cup thick and chunky salsa
1 cup shredded mozzarella cheese
Chopped cilantro
Cook and shred the chicken and set aside. In a large saucepan, mix together the beans, broth, and salsa. Heat through. Stir in chicken and cheese and top with cilantro. Serve hot.
This is our absolute favorite soup!
Creamy Tomato Soup
Ingredients
1 can stewed tomatoes 14 1/2 ounces
4 ounces reduced-fat cream cheese cubed
1 medium onion chopped
2 garlic clove minced
2 tablespoons butter
3 cans condensed tomato soup reduced-fat/sodium 10 3/4 oz each
4 cans reduced-sodium V8 juice 5 1/2 oz each
3 tablespoons tomato paste
1 cup fat-free half-and-half
1/2 teaspoon dried basil
Instructions
In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil).
NOTES : Serve with Seasoned Oyster Crackers and mozzarella cheese.
I Love Any Easy Soup I can dump into the crock-pot now that I need ALL Day to get it together!
Chicken noodle soup made with bow tie noodles!
My very favorite soup is the Crab bisque at the Tacoma, WA Nordstrom Cafe. My favorite home-made soup is Beef Stew with Chocolate. It’s a Sandra Lee recipe I tweaked.
Wine & Chocolate Beef Stew
2 lbs. stew meat, cut in bite-sized pieces.
Toss meat with 1 T flour, 1t salt, 1t pepper. Brown in hot oil
Sauté 1 -8 oz pkg. sliced brown mushrooms and sliced zucchini. Put meat, sautéed veggies, 1 C frozen sliced carrots, 3 C diced red potatoes, and 1-14.5 oz diced tomatoes in a crock pot/slow cooker.
In a medium bowl combine 1 pkg McCormick meatloaf seasoning, 1 (14oz) can of beef broth, 1 cup red wine (I use a Merlot or Cab), 1 minced garlic clove, and 2 T finely grated bittersweet chocolate. Stir and pour into slow cooker. Slice one leek (white part) and layer on top. Cover and cook on HIGH 5-6 hours.
Chocolate & red wine…what’s not to love?!
Our family’s favorite is Wagon Wheel Soup – it’s our version of a Chicken Soup Recipe from the Kraft Food and Family magazine. It is often requested, especially when my college-age kids come home, or when someone is sick. I usually double or triple the recipe.
Wagon Wheel Soup
1 T Vegetable oil
3/4 c sliced carrots
1/2 c sliced celery
1 small onion, chopped
2 cans Swanson Natural Goodness Chicken Broth
1 envelope Good Seasons Italian Salad Dressing Mix
2 cups cooked chicken breast, shredded or cubed
2 cups water
1 cup uncooked bite-sized pasta (we use wagon wheel shape, thus the name of the soup)
1/4 lb (4 oz) Reduced Fat Velveeta Cheese, cubed
1/2 cup shredded, reduced fat sharp cheddar cheese
Saute vegetables in oil for 3-5 minutes, until crisp-tender. Add chicken broth, salad dressing mix, chicken, and water. Bring to a boil. Add pasta; cover, reduce heat and simmer 10-12 minutes until pasta is tender. Add cheeses and cook until melted, stirring occasionally.
I like entertaining if it’s just one family or one friend. Otherwise, I get stressed. My favorite soup is split pea.
2 C green split peas, rinsed and drained
7 C water
1 stalk celery, diced
1 large carrot, diced
1 large potato, peeled and diced
1 large onion, chopped
3/4 tsp, salt
3/4 marjoram
3/4 tsp. thyme leaves
Bring peas and water to a boil, reduce heat and simmer, covered for 30 minutes. Add remaining ingredients and simmer 1 hour. Stir once in awhile. I like to puree it when it’s done because it makes it creamy. My husband likes it with chunks of veggies and ham.
This sounds like a great on line study!! One of my favorite soups is Sausage Soup.
1 # smoked turkey sausage cut in small pieces
1 c. chopped celery
2 quarts V-8 juice ( I can my own each summer)
1 package onion soup mix
2 c. shredded potatoes
1 pkg. frozen green beans
1 finely chopped banana pepper (if you like a little spice!)
salt and pepper to taste
Enjoy!!
My favorite soup to make is Grandma’s Chicken Noodle Soup by Betty Crocker in a slow cooker but my favorite soup to eat is French Onion. Thanks for the opportunity.
Slow Cooker Grandma’s Chicken Noodle Soup
¾ lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium stalks celery (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes, undrained
1 ¾ cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 box (9 oz) Green Giant® frozen baby sweet peas
1 cup frozen home-style egg noodles (from 12-oz bag)
Spray 10-inch skillet with cooking spray; heat over medium heat until hot. Add chicken; cook about 5 minutes, stirring frequently, until browned. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours. Stir in peas and frozen noodles. Cover; cook on Low heat setting about 10 minutes longer or until noodles are tender.
Zucchini and basil soup
Serves 4.
Ingredients
1 tsp butter
1 Tbsp olive oil
2 medium zucchini, roughly chopped
1 small onion, roughly chopped
1 baking potato, peeled and roughly chopped
2 cups chicken broth (homemade or low-sodium store-bought)
2 cups water
10 basil leaves, roughly chopped
Kosher salt, to taste
Fresh black pepper, to taste
Directions
In a small Dutch oven or stock pot, heat the butter and oil over low heat until the butter melts. Add the zucchini, onion and potato. Cook, stirring frequently so the vegetables don’t stick to the pot, for 5 minutes, until the onion is soft but not yet starting to brown.
Add the broth and water. Increase heat to high, and bring to a boil. Reduce the heat to low, partially cover the pot, and cook for 25-30 minutes, until the potatoes and zucchini are mashable with a wooden spoon. Remove the pot from heat and add the chopped basil.
Puree the soup with an immersion blender, or in batches in a stand blender. Taste and season with salt and pepper. This soup will not be thick, but if you would like it thicker, return the pot to the stove and continue to cook, uncovered, over medium heat, for 5 minutes or until the soup reaches the thickness you prefer.
My favorite is Loaded Baked Potato soup, but black bean soup takes a close second.
Your book sounds great. I can’t wait to read it. Here is a recipe for a family favorite and must have soup. Thanks so much for the contest!
Corn and Sausage Chowder
1 pound bulk sausage — mild
1 large onion — chopped
3 large potatoes — peeled and cubed
2 teaspoons salt — or to taste
1/2 teaspoon pepper
1 teaspoon dried basil
2 cups water
1 17 oz can corn, cream-style
1 16.5 oz can corn, canned — drained
1 12 oz can evaporated milk
Brown sausage for 5 minutes on each side in a large skillet.
Drain off fat and break sausage into pieces.
Put sausage pieces into a soup kettle.
Return 2 tablespoons of fat to skillet and saute onions.
Add onions, potatoes, salt, pepper, basil and water to soup kettle.
Cover and simmer for 15 minutes.
Stir in corn and evaporated milk.
Cover and heat thoroughly.
Notes:
To save time you can use 3-4 cans of whole potatoes and then cut them up. Even better, sometimes you can find canned, diced potatoes.
To cut a little fat, you can use evaporated skim milk and/or lean sausage.
I love Potato Soup, this is one that someone shared from Texas to me in VA. It has become a family staple, as well as other in my office who also enjoy this each winter.
5 lb bag of Russet potatoes, peeled and sliced about 1/4 inch
1 yellow onion chopped
1 cup sliced carrots (raw)
1 package Canadian Bacon (cube)
Place all in large stock pot, cover with chicken broth with about 2 more inches above vegetables. Add a little salt and pepper to taste. Bring to boil and cook until just tender.
Meanwhile, in a large sauce pan, melt 1 stick of butter, add 1/2 cup of flour and blend until pasty. Of course you will want to add salt & pepper as well. Once blended add 4 cups of milk all at one time. Stir with whisk to make sure rue is blended well with milk. Bring to a boil to thicken, whisking often. Once mixture has come to a boil and thickened, add 1/2 of a lg block of Velveeta cheese cubed. Mix until all cheese is melted. Add this mixture to the lg pot of cooked veggies & stock, add about 3/4 to 1 cup of ham. Stir gently and let simmer about 20 minutes. And “poof” you have potato soup. (I usually go the meat section where they have the Canadian bacon and stuff like that and get a package of julienne sliced ham, or already chopped ham.)
This is a delicious soup! I hope you enjoy it! If you like spicy, try a little Tabasco in your bowl!! Yummy!
I have 2 favorite soups – Taco Soup and Super Easy Potato soup – since the potato soup is easier – I thought I would leave the recipe for it. I think it might what is for dinner tonight. Super easy and quick!
Enjoy!
Super Easy Hash Browns Potato Soup
Ingredients
1 onions, chopped
1 tablespoon butter or 1 tablespoon oil
3 (14 ounce) cans chicken broth
1 (32 ounce) bags frozen hash browns
1 (10 1/2 ounce) cans cream of celery soup
1 (10 1/2 ounce) cans cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese bacon bits (optional)
Directions
Saute onion in butter or oil until transparent.
Add broth, bring to boil.
Add hash browns, bring to boil.
Add soups (don’t dilute) and milk, bring to boil.
Add Cheese and Heat until cheese melts. Optional, serve with bacon bits and diced green onion on top.
I might be too late, but my favorite soup and my families favorite too, is Chicken tortilla soup. I don’t know the recipe offhand.
Looking forward to the online study.
This is the recipe for my favorite soup. My Dad will still make it for my on my birthday if I ask.
Dad’s Special Potato Soup
1 medium onion, chopped
2 tbsp. butter or margarine
6 medium potatoes, peeled & cubed
2 carrots, peeled & sliced
3 cups water or chicken broth
5 chicken bouillon cubes (omit if using broth) ¾ tsp. seasoned salt
Dash garlic powder
Dash black pepper
2 cups milk
8 ounces cheddar cheese, grated
Sauté onion in butter in large soup pot until tender. Add potatoes, carrots, water (broth) and seasonings. Simmer 20 minutes or until veggies are tender. Remove from heat. Mash veggies with potato masher. Add milk and cheese. Return to heat and cook on low until cheese is melted, stirring constantly.
I just loooove soups in the winter. My all time favorite is the Chicken Wild Rice Soup served at my favorite restaurant. It is truly a comfort food for me in the cold months of the year.
I love soup….my favorite is French Onion Soup….I recreated a soup I had at a Bed and Breakfast and this is what I came up with…
Amy’s French Onion Soup (serves 6)
3 T. butter
4 med.-large onions, sliced thick salt and pepper
6 Slices of toasted French Bread
2 cups grated Gruyère cheese (I used swiss because I didn’t have any Gruyère)
3 T. fresh grated parmesan cheese
4 cups of beef broth
1 T flour
1 T EVOO
1 clove minced garlic
1/4 cup white wine vinegar
pinch thyme
In a large pot or dutch oven, heat butter and oil. Add onions and cook over medium heat until slightly softened and lightly golden. NOTE: It may look like a lot of onion, but they cook down.
Add garlic and toss. After fragrant, add flour and lower the heat. Cook the flour out about 5 minutes stirring constantly. Add broth, wine vinegar, salt to taste and thyme. If you need more liquid, add 1/2-1 cup of water. Bring to a boil, skim off the fat that is on the surface. Simmer, partly covered for about 20-30 minutes. Add pepper to taste. Preheat broiler. Pour servings of soup in oven-safe bowls and place on a baking sheet. Top each bowl with a slice of french bread. Sprinkle Gruyère cheese over each and then sprinkle Parmesan cheese on top of that.
Broil until cheese is bubbly and golden brown. 3-5 minutes. It tastes great the next day too!
I love classic chicken noodle soup – comfort in a bowl!
Ingredients
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Directions
1.Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2.In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3.In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Gina Neely’s Hoppin John Soup! My new favorite soup (made it last night)!!!
1 small bunch (about 1 pound)
collard greens
2 tablespoons olive oil
6 ounces smoked ham steak,cut into 1?4-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 medium carrot, chopped
1 stalk celery, chopped
1?4 teaspoon crushed red- pepper flakes
Kosher salt and freshly ground
black pepper
6 cups low- sodium chicken broth
One 15.5- ounce can black- eyed
peas, drained and rinsed
One 15- ounce can diced tomatoes, with juices
1 cup cooked long- grain white rice
1 dried bay leaf
Dash of hot sauce, preferably Tabasco
Dash of Worcestershire sauce
Parmesan cheese, grated for Topping
Remove the stems and center ribs from the collard greens.
Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
Heat the olive oil in a large, heavy pot over medium- high heat.
When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.
Sprinkle in the red- pepper flakes, and season with salt and pepper.
Add the collard greens, and saute until they begin to soften.
Pour in the chicken broth, the black- eyed peas, and the can of tomatoes with their juices.
Bring to a simmer, and cook for 30 minutes.
Stir the rice into the soup to warm.
Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
This sounds great… I got some collards from the garden today and I can’t wait to try this! Thanks for sharing!
I love my mother’s homemade vegetable soup! She got the recipe from my grandmother. Any time I visit either of them, they make it for me (my grandmother, we called Monu, passed away 3 years ago). I have tried to make the soup many times, but it just does not taste the same, so here is my new recipe:
Call my mother and tell her we will be coming for a visit!
Put the 3 kids in the car.
Drive 2 hours to my parents’ house!
Walk in her door and give hugs and smell the delicious aroma!
Eat HER delicious soup!
She serves it with homemade pimento cheese sandwiches!
Love her!
If I win I would keep one book and give the other (along with the gift card) to my sister
My fave “soup” is Chicken N Dumplings the way my mom always made them growing up (now my 11 year old daughter has taken over the making of them 
).
2 cans cream of chicken soup
2 cans milk
add some water
1 pound of chicken cut up
salt & pepper to taste
Make sure its really hot before adding the dumplings
Cook on med. high
Should be no thicker than a medium gravy
Since there are 6 of eating around here now we double the recipe. We usually use bisquick to make the dumplings but have been known to use refrigerated biscuit dough cut up as well!
My most favorite soup is potato. The one I currently make came from a recipe on Pinterest that I tweeked and added more veggies to. There is just something so comforting about a big bowl of creamy potato soup! I would love to win the “A Life That Says Welcome” book, because I feel like that area of my life has taken a severe turn for the worse. I would love to have people over and entertain more, but I feel like my home is never clean enough, my food isn’t all that special, and my time is limited. Hoping this study will help me come to terms with these areas of my “hospitality challenged” life!
We love to make turkey soup…and it’s easy!
use the carcass of a turkey to make the broth. just boil the carcass until the broth looks rich and the meat is easily removed.
Remove the meat from the carcass and add to the broth
add:
chopped celery
chopped onion
chopped carrots
about 1-2 C of uncooked rice (depends on how thick you like your soup)
salt and pepper to taste
other seasonings to taste (we use thyme measure 1/2 t and add to taste)
Let it cook together for about 30 minutes (make sure the rice is done) and serve. Enjoy!
I love chicken tortilla soup
4 cooked chicken breast
1/2 onion
1/2 red bell pepper
1 can black beans
4 cups chicken broth
1 can green chilies
taco seasoning
4 corn tortillas cut into strips
Garnish
sour cream
cheese
guac
Saute onion and pepper in a little oil
add to pot
add the rest of ingredients except garnish and tortilla strips
simmer for about 1/2 hour Add tortilla strips about 5 min before serving or to each bowl. Garnish. Adapted from Pioneer woman.
I Love potato soup… It is my go to soup on a rainy day!!
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
1.Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2.In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
My favorite soup is Pasta Fagioli soup {the skinny version=}
Ingredients:
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
salt and pepper to taste
1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
grated parmesan or Romano cheese (optional)
Directions:
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese
Our favorite type of soup is potatoes soup. Sadly I have not found enjoued lokinga favorite reecipe yet so I have enjoyed liking thru the recipes here.
My favorite soup is creamy tomoto soup. Reminds me of being a kid and having grilled cheese sandwiches to dip into the hot soup. mmmmm! Always yummy.
Looking forward to two copies of your book! One to study along with you, and one to share with a friend that can study, too.
Our favorite family soup night is tortellini basil soup:
8 C ckn broth
1 pkg frzn tortellini
15 oz cannelini beans drained
1 lg can diced tomatoes
1/2 C fresh basil chopped
1 T balsamic vinegar
salt, parmesan chs
Bring broth to boil, add tortellini and cook 6 min. Stir in beans and tomatoes. Simmer 5 minutes. Remove from heat, stir in basil, vinegar, and salt. Serve with fresh parmesan and warm bread…….EASY, EASY, EASY and delish!
This sounds yummy!
Chicken and Sweet Potato Chowder from Land O Lakes, also use Pork-MMMM!
Potato soup:
bag of hash browns 2 cans of cream of mushroom soup, 1 cup sour cream and 2 cups milk. Bring to a boil then let simmer for 1 hr.
Thank you for asking, still no snow here yet. But it is one of the dreary looking days, so soup is perfect. # 1 would have to be homemade potato soup. #2 any kind of dry bean (navy most likely!) Of course w/ fried potatoe & cornbread. Now I think that i’m going to go make some, or I might try your chicken!
I would love to win your book! The Lord has been showing my husband & myself that we are to be putting others 1st (after the Lord of course!) and to minister to them…I think this bible study would be great!
One of my easiest and favorite recipes for soup is…Verde Chicken Tortilla Soup
1 rotisserie chicken (take off all the meat and chop into bite size pieces)
1 can of corn, drained
1 can of black beans, washed and drained
3 cans of cheddar cheese soup
1/2 to 1 jar of Salsa Verde (the green salsa)
1 box of chicken stock
Put it all in the crock-pot…mix well…let cook on high 3-4 hrs or on low 6-7 and serve…great with tortilla chips…enjoy!
Favorite soup is broccoli and cheese soup!
3 cups chicken stock
16 oz bag of frozen broccoli
Small can of evaporated milk
2 cups diced velvety cheese
Salt and pepper to taste
Put all ingredients in a crock pot and come back in time for dinner ( at
Least 3 hours)
My favorite soup is also Taco Soup, but I have a slightly different recipe:
1 lb ground meat (we like chicken, beef, deer, or turkey), browned and drained
2 cans black beans
1 can reg Rotel
1 jar chunky salsa (your preference)
2 cans light (or dark, if you prefer) kidney beans
1 can Mexicorn
Do not drain any of the ingredients other than meat. Add all ingredients in a slow cooker. Cook on low about 8 hours or on high for 3 hours. This is super good with shredded Mexican blend cheese and a dollop of sour cream on top. We also like to have it with Mexican corn bread muffins. And, served over tortillas, it’s a good taco salad/soup Enjoy!
I love Hamburger Barley Vegetable Soup.
1 1/2 lb. ground beef
6 c. water
e cubes beef bouillon
2 c. sliced carrots
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. chopped bellpepper
1/3 c. barley
1 tsp. salt
1/8 tsp. pepper
2 bay leaves
1/4 c. catsup
28 oz. can tomatoes (chopped)
8 oz. can tomato sauce
garlic to taste
In large dutch oven, brown meat; drain; adde remaining ingredients, bring to a boil; reduce heat, cover and simmer 1 hour or until vegetables are tender.
Love that book! As a pastors wife it has come in handy MANY times!
I own it, but would love to win copies for friends to do with me!
*and, I love tomato/basil/tortelini…. just don’t have time to write it all out now.
My favorite soup is Root out the Fridge Soup. Recipe is guilt-free… Stock pot of water with bullion to taste. Add peeled chopped/diced Root veggies like potatoes, onions, carrots, turnips, rutabaga & celery (not a root veg, but tastes yummy). Leftover veggies, maybe leftover chicken, and some bell peppers are perfect in this soup. Some salt, garlic, a little pepper. Simmer until all the veggies are fork tender, but still hold their shape.
Vegtable soup
Zuppa Toscana
Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve.
Love some Taco soup!
Buffalo Chicken Soup
3 cans cream of chicken soup
1 cup sour cream
1 cup jack cheese
1/4 – 1/2 cup franks red hot sauce (to liking)
1 cup shredded chicken
Heat in crock pot for 2hrs on high or 4th low
My favorite soup is…
#1: Copycat Chicken & Gnocchi Soup(this IS NOT Olive Gardens recipe)
1/3 c. olive oil
2 cloves garlic, minced
1 lb. chicken, cut into bite-sized pieces or store precooked bought rotisserie chicken
1/3 c. flour
1/2 c. shredded carrots or a bag of sliced carrots
1 stick celery, chopped
1/2 c. fresh chopped spinach
2 & 1/2 c. milk
1 & 1/2 c. heavy cream
3 chicken bullion cubes
salt & pepper to taste
17 oz. pre-made gnocchi
On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through.
Stir in flour and mix well until the flour is cooked into the chicken.
Add the rest of the ingredients except for the gnocchi.
Cover and simmer for 15 minutes, stirring occasionally.
Add gnocchi; cook for 3 to 5 more minutes till cooked through.
I like plain and simple type foods. I like to peel and boil my potatoes (with salt to taste), and sometimes I eat that as soup, more of a potato broth with potatoes in it…or if I want something a little more creamy, I will add butter, and then make a thickening by adding flour to milk and shake it up before adding to the potato broth. Yummy!!!
I love any soup my husband makes……….which means I don’t have a recipe
but I’m looking forward to this study.
I just love cheddar Broccoli soup however I have never made it myself. I do however make chili and I use 4lbs ground beef, 2 cans of tomato juice, 2 cans of dark red kidney beans, 2 cans of stewed tomatoes, chili powder 2 tbl spoon depending on taste, and then 2 cans of water. Just boil everything together and then simmer for 2 hours.
My family’s favorite soup – a hearty chili that can be adjusted to be spicy or not so much. This recipe was given to me by a friend, and she adapted it from Southern Living’s Cook Off Chili recipe:
Cook together in a dutch oven until meat is browned: 2 lbs ground beef, 1/2 tsp chili powder, 1/4 tsp cumin. Drain and set aside.
Saute together until tender: 2 large onions, chopped; 4 cloves garlic, minced; 1 jalapeno pepper, seeded and chopped; 2 TBLS vegetable oil.
Add ground beef mixture. Stir in: 15 oz tomato sauce, 15 oz Mexican-style chili beans (undrained), 1 1/2 c water, 6 oz tomato paste, 1/2 c green chili salsa, 3 TBLS chili powder. Cover and simmer 20 minutes.
Stir in: 16 oz red kidney beans (drained), 1/2 tsp cumin, 2 1/4 oz sliced olives (drained), 1 TBLS brown sugar, 12 oz beer, tabasco sauce and salt & pepper to taste. Simmer 15 minutes or until ready to serve.
Serve with sour cream, grated cheddar cheese, sliced green onion, and/or tortilla chips. (You can adjust the heat by changing the amounts of chili powder, cumin and hot sauce).
My favourite is beef barley. Yum!
My favorite soup is Taco Soup:
2-lbs ground beef, browned & drained
2-teaspoons salt
2-cans diced tomatoes with basil, garlic & oregano, undrained
2-cans kidney beans, undrained
2-cans whole kernal corn, undrained
2-pkgs taco seasoning
2-lbs Velveeta cheese, cubed
Mix all ingredients together in a large crockpot & cook on low all day. Serve for dinner (“supper” at our house!) and top with regular Fritos chips.
I would love to win the books and share them with 2 friends in FL(then I’ll have to get one and join in too)
Our “go to” soup is cheesy Broccoli. We had a recipe to start with, but we just kind of throw it together now. Here is the gist of it:
we just take frozen broccoli(or california blend) cover with water or broth (your preference)& season to taste). Simmer until veggies are soft. You can blend it with a hand blender or we usually mash the veggies with a potato masher (so it’s still chunky). we add a little milk and cheese(amount depends on what we have on hand). If we have left over rice or pasta, we throw that in. we thicken the soup with potato bud flakes or leftover mashed potatoes. All of my kids like it!
I love a quick “soup starter” pkg of Tortilla Soup! It’s great for a quick meal, I sometimes add leftover roast or chicken to it, but the nice thing is, I don’t really have to. I just keep one in the cabinet for a quick serve meal. No recipe needed!
I need to print off all of these recipes-they sound so delicious! My favorite soup growing up was my grandma’s potato soup. I’ve never been able to duplicate it, but it always made me feel so warm and loved when she made it. I think it was just milk, butter, and boiled potatoes…so maybe it was so good because of her love?
This would be fantastic book! Instead of marrying into that family…I come from that family. Everyone has some artistic bent…except me. I can’t even draw a straight line with a ruler! This would be so helpful…and I would give a copy to my mom. She taught me the fine art of throwing things into the nearest room when the doorbell rings…
A friend and co-worker gave me this recipe years ago and I have used it and passed it along to others. It is always a crowd pleaser and make a big pot. I call it KM Soup (for Karla’s Mom) –
1 lb of hamburger, browned and drained
1 can Rotel tomatoes
1 medium sized can of Ranch Style Beans
2 cans of green beans
2 cans of corn
2 cans of sliced potatoes
Brown the hamburger and drain. Add other ingredients with their juices. Heat and serve with hot bread. I have also used cut-up chicken in this recipe and it is just as good.
Chili is our family favorite.
2 lb. of ground beef
2 qt. of tomato juice
2 cans of chili beans
2 cans of kidney beans
2 cans of red beans
put all in the crock pot and let it simmer on low all afternoon or on high a couple of hours. This recipe is easy, the kids all love it and it is high in fiber and low in calories.
I would love to learn how to be a better hostess.
My favorite soup recipe is Easy Potato Soup:
2 medium potatoes, cut into small cubes,
1 large onion, sliced
2 handfuls egg noodles
1 can green beans or peas
Milk
Salt and pepper
1/4 cup butter or margarine
Boil potatoes and onion in a medium pot with enough water to cover them until partially soft. Add noodles and boil until done. Drain part of the water, add beans or peas, butter, and enough milk to cover soup ingredients. Heat until almost boiling. Add salt and pepper to taste. We like this with BLTs.
I love my mom beef potato soup.
Take about 3 thin cut steaks and chop it up or just get the pre cubed beef and put Ina pots out 3/4 full of water and boil
Once meet is throughy cooked add chopped clubbed potatoes with a some cilantro chopped up and salt to taste.
Then once potatoes are cooked you have a fabulous beef potato soup! Serve with a side of rice and your done.. So simple but oh so yummy!
Blue Zones Hot beans
Ingredients
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
Directions
Drain black beans, and rinse. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
I like to add a bunch of chiffonaded kale to melt some added nutrition and texture
Sounds like a.wonderful study, and one that I desperately need to do haha!
My favorite soup has to be my gma’s beef.stew!
Beef stew meat
Tomato paste/sauce
Onions
carrots
Potatos
And whatever stock you like
Also brown the meat first.then cook in crock pot on low for 6-8 hours
So many favorite soups, how do I pick just one? I think I could live off of just soups quite happily! A favorite that I always come back to is:
Harvest Squash & Apple Soup
1/2 c. chopped onion, 1 3/4 c. apple cider, 1/3 c. thinly sliced carrot, 1 tsp. instant chicken bouillon granules, 2 c. cooked and mashed acorn or butternut squash, or 1 can (16oz) pumpkin, 1 c. skim milk, 1 tsp. lemon juice, 1/4 tsp. white pepper, 1/4 tsp ground ginger, black pepper to taste and sour cream
In large pot, cook onions and carrot in cider, covered, for 12 minutes or until very tender. Do Not Drain! Add bouillon, lemon juice, ginger, and white pepper, and transfer to blender or food processor. Add squash or pumpkin. Blend until smooth. Return mixture to pan. Add milk and bring to a boil, stirring occasionally. Reduce heat and simmer 5-10 minutes or until fully blended. Serve in a bowl, topped with fresh ground black pepper and a dollop of sour cream.
I love your explanation of the difference between hospitality and entertaining! I have several friends that I know will love this study—cannot wait to share the info about it with them!!! MY favorite soup is HAMBURGER VEGETABLE. My sister used to make it often when we visited her. It is easy and hearty so we had more time to visit and yet felt we had had a wholesome meal!!!
Brown hamburger and drain grease from skillet and put hamburger in a large soup pot.
Add your choice of frozen veggies, a can of consume, dried onions to taste, a large can of tomato juice, and a table spoon or two of brown sugar.
Let simmer until veggies reach desired tenderness.
Brown rice or pasta of your choice is also good added to this. Serve with crackers and cheese or grilled cheese sandwiches!!!! Melting the cheese in the soup is soooo gooood!!!!
Chicken Tortilla soup…
I love beef dumpling soup. I would share my recipe but I do not use a recipe when I make it. It continues to be one of my families favorties. Blessings to you!
As a pastor’s wife, I’m looking forward to this study and then doing it with my church ladies. The people here are very reluctant about having people in their homes and I am hoping to encourage them and help them see that it isn’t as intimidating as they think it is. My recipe is below. Thanks!
Teresa
Crock Pot Chicken and Dumplings:
4-6 boneless skinless chicken breasts (Sandy used 4 very large ones)
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth (I use 2 cans)
1 onion diced
1 tablespoon dried parsley
2 cans Grands flaky refrigerator biscuits. (Sandy actually only used 1 can & maybe 3 biscuits out of the 2nd can).
Place chicken in crock pot. Add butter, cream of chicken soup and onion & parsley.
Cook on high for 4-6 hours.
After cooking time has elapsed, take a fork and break up the chicken into pieces. If it doesn’t look like there is enough liquid, add more chicken broth.
Next, cut biscuits into 9 pieces. Stir into hot chicken and continue to cook for 30 minutes. (Add more chicken broth as necessary.) Serve hot!
My favorite is a type of soup. Brunswick stew! It’s my favorite as long as its made right (;
Hobo Stew
2 lbs stew meat
boiling water
salt
pepper
Invite your guests to bring a cup of veggies to go into the soup. Ask them to have the veggies cut into approximately 1-2 inch pieces. When the guest arrive, add their contribution to the stew pot. Don’t worry if there are duplicates of ingredients. Add salt and pepper to taste. Enjoy your company while the stew cooks, about 20-30 minutes depending on the amount and type of veggies brought. Serve with crackers, cornbread or homemade bread.
Try Blueberry Soup – especially good in summertime! 1 cup blueberries, 1 slice lemon with seeds removed, 1 cinnamon stick, 2 cups water, 3 T sugar, pinch of salt, 1 T cornstarch, 1 t frozen orange juice concentrate, whipped cream to garnish (optional but delicious!). Combine blueberries, lemon, cinnamon and water in saucepan. Bring to boil and simmer 10 minutes. Add sugar and salt. Combine cornstarch with a little water and add to mixture. Bring to boil, then lower heat and simmer 1 minulte. Remove cinnamon stick. Puree mixture in blender until smooth. Taste, then add orange juice concentrate for stronger flavor, if desired. Serve chilled with whipped cream. 4 – 6 servings.
What great recipes!
My favorite would be tortilla soup!
Zucchini Beef Soup
1/2 lb ground beef
2 ribs celery
1/3 c chopped onion
1/2 c chopped green pepper
1 can (28oz) diced Italian tomatoes, undrained
3 med zucchini, cubed
2 c water
1 tea Italian seasoning
1 tea salt
1 tea beef boullion
1/2 tea sugar
pepper to taste
shredded parmesan cheese, opt.
cook beef, celery, onion, green pepper till meat is done and veggies are tender, drain. stir in tomatoes, water, seasonings. bring to boil. reduce heat, cover and simmer 20-25 min until zucchini is tender. garnish with parmesan.
I recently had Lentil Soup and I believe it is now one of my favorites.
1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion , chopped, 1 stalk celery , chopped, 2 large carrots , chopped, 1 small zucchini , chopped..I put all this into the food processor and chop it together. works out great.
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes , undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper to taste
red pepper flakes
basil, oregano, parsley, thyme, I use whatever I have dried. if I have any fresh its even better.
Directions:
1. Brown sausage; drain off fat and chop it into pieces. 2. In a large pot combine all ingredients bring to boil.3. Reduce heat,cover. 4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. Some people puree about 1 cup of the soup and add back to pot to give it a thicker consistency. I don’t. Sprinkle with Parmesan cheese and serve with rolls.
Broccolli Cheddar soup — here’s a recipe that is on the lighter side and you can’t even tell!!
http://www.eatingwell.com/recipes/broccoli_cheese_chowder.html
Tomato soup is my favorite right now, but looking for a good chicken noodle recipe.
I love the enchilada soup from chilis restaurant.
My favorite soup is French Onion at Red Robin. At home, I use Campbells and toss a few croutons and shredded cheese (if I’m in the mood) into the bowl. Honestly, I’ve never considered serving soup to guests/family/friends.
My favorite soup to make and eat is my easy baked potato soup or maybe chicken chowder depending on my mood.
I would love to win your book.
So my FAV soup is loaded baked potato soup and here is my recipe…
Get in the car, drive to Sardinia Perks (a locally owned coffee shop) and order some!!
My family is NOT a soup fan, so there is no point in me even trying to imitate their recipe.
When my daughter comes home from college she requests cheesy cauliflower soup. We love soup at my house.
Black Bean Minestrone
1 T olive oil
1/2 cup chopped onion
1 cup chopped carrots
2 stalks celery, sliced
2 cloves garlic, minced
4 cups water or vegetable broth
1 (15-oz) can black beans, rinsed and drained
1 cup fresh or frozen green beans
1 cup chopped tomatoes, unpeeled, unseeded
1 cup chopped fresh spinach or 1/2 cup frozen spinach
1 1/2 tsp. dried basil
1 1/2 tsp. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
Heat olive oil in large saucepan over medium heat. Cook onions, carrots, and celery until veggies are softened. Stir in garlic, and cook for 30 seconds, stirring constantly, so garlic does not burn.
Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt, and pepper. Bring to a boil. Simmer, uncovered, over low heat for 20 minutes to allow flavors to blend. Stir in parsley just before serving.
Notes:
Can add rice, barley, or pasta
For more tomato flavor, add 1/2 cup of tomato sauce
Use 1 (14.5) ounce can or undrained diced tomatoes instead of fresh
Wow! Lots of great recipes shared here! I really like split pea and lentil soup. Here’s a recipe for split pea with ham. Enjoy!
Split Pea Soup with Ham
From the back of the Safeway Green Split Peas package : )
Makes 6 servings
INGREDIENTS:
2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. ham hocks (about 3)
1-1 1/2 lbs. ham steak, fat removed, cut into 1-inch pieces
4 bay leaves
3 quarts (12 cups) water
1 lb. split peas, rinsed
1 teaspoon dried thyme
DIRECTIONS:
In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2-2 1/2 hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.
Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves. (Soup may be refrigerated for several days or frozen.)
My favorite is my mom’s chili! Such a warm feeling!
Lb of ground beef – brown
large can tomato juice
2 cans chili beans
can diced tomatoes
oregano
chili powder
garlic salt
cumin
Mix well, simmer for about 3 hours
Serve over white rice with cheese, sour cream and fritos
Lovely!
I love potato chowder. There is somthing very comforting and warming about this soup. The best part is that is done in the microwave!
Baked Potato Chowder
Ingredients
• 3 baking potatoes, large (about 2 1/2 pounds)
• 3 1/2 cups milk, divided
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 2-3 green onions (with tops)
• 4 ounces sharp cheddar cheese, grated
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, coarsely ground
• bacon, chopped and cooked
• sour cream
• broccoli floret, steamed
Directions
1. 1
Slice potatoes in half lengthwise with Santoku Knife.
2. 2
Place in Deep Covered Baker.
3. 3
Pour 1/2 cup of the milk over the potatoes.
4. 4
Microwave, covered on high for 11 minutes. Remove baker from microwave.
5. 5
Move center potatoes to ends of baker and outer potatoes to center.
6. 6
Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
7. 7
Remove baker from microwave and coarsely mash potatoes with Mix ‘N Chop.
8. 8
Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
9. 9
Slowly add remaining 3 cups milk, whisking until smooth.
10. 10
Add cream cheese mixture and butter to baker.
11. 11
Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
12. 12
Slice green onions with Chef’s Knife.
13. 13
Carefully remove baker from microwave.
14. 14
Grate cheddar cheese over chowder using Rotary Grater.
15. 15
Add green onions, salt, and black pepper and mix using Small Mix ‘N Scraper until cheese is melted.
16. 16
Serve with bacon, sour cream, and broccoli, if desired.
~From Pampered Chef
Olive Garden® Zuppa Toscana
This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I’ve adapted it to serve just 6-8. Try it since it is really yummy!
It is a very good soup and hits the spot on cold winter days. I’ve included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant!
Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve.
I really do love ALL soups–but esp. the “make it up as you go” kind!
Yes, it can get pretty crazy, and there are some failures–but I always learn so much from those mess-ups, just like I do in my LIFE mess-ups! 
But a fave I do have is what I’ve dubbed “Black and White Chili”!
, so I get frantic and then can’t enjoy the moment, before, during, after!
HELP!!! Thanks so much! chris
BTW–I reeeeely would love to be more “hospitable” (my home has a good open layout for it!)–but I always stress about cleaning, prepping, what dishes to use, the “perfect” thing to fix (HA!), etc. And I’m not organized in the kitchen (or anywhere, for that matter!
What a waste, when I could be reaching out to others, connecting with them, drawing them to know our God!
BLACK & WHITE CHILI:
Brown a pound of ground turkey in olive oil, season to taste with onions, garlic, ce;lery, cumin, fresh ground pepper, salt.
Add large box (32 oz.) of broth (I like veg. or ckn, but beef will work, too, just gives more beefy flavor)
One can of black beans and one cans of white beans–drained but not rinsed (i like the little white ones–i think they’re the navy ones–can also use hominy which will thicken your liquid some, but tastes oh so corny-yummy! Be adventurous and mix up the kinds of beans!
One can (15-16 oz.) petite diced tomatoes, juice and all… again, you can get adventurous here and use the ones w/seasonings in them–sky’s the limit, palate may scream!
Toss in some shredded fresh carrots–great for crunch, color, and of course nutrition!
Notes: I usually double this recipe–coz I love it, and I love having plenty of leftovers!
Great served with tortilla chips, sour cream, and even try a squeeze of fresh lime juice=yum!
If you like thinner base, add up to a can of water, or broth, using one of the empty bean cans.
SIT BACK AND ENJOY!!! Cornbread and a salad–you’re good to go!
Just heard Dr. Oz say we all need to eat more soup! My favorite is Potato Cheese: 4 large potatoes, cubed, 2 carrots, 1 onion, 2 stalks celery; 1 can evaporated milk; 1 can low sodium chicken broth, 2 tablespoons of butter, velveeta cheese. Cook onion and celery in butter until tender; add potatoes, carrots, onion and celery to the chicken broth. Cook until potatoes and carrots are fork tender. Add one can of evaporated milk. When heated through, add 3/4 cup of cubed velveeta. Allow cheese to melt. Serve and enjoy!
My husband and I love Maryland Crab Soup. We ate it at a restaurant and then tried to make it at home. It took a little experimenting with it to make it as we remembered it. Hope you like it too.
Ingredients
1 (28 ounce) can whole tomatoes, cut into small pieces
3 cups water
2 cups beef broth
1 cup frozen lima beans
1 cup frozen baby carrots or sliced carrots
1 cup frozen yellow sweet corn
2 tablespoons McCormick® Instant Chopped Onions
2 tablespoons Old Bay® Seasoning
1 pound backfin blue crab meat, picked over
Directions
1.Place all ingredients except crab meat in 4-quart saucepan.
2.Heat to boil, cover and boil 5 minutes.
3.Reduce heat to low, add crab meat, cover, and simmer 10 minutes.
One of my favorite soups is also one of my daughter’s (who is a vegetarian) favorites. We call it Mexican soup. 1 can black beans, rinsed and drained, 1 can corn, 1 can Rotel tomatoes w/ chilis. Mix and heat in pan. Once heated through, put in bowl and top with shredded cheese and sour cream if you like. Serve w/ tortilla chips.
Beef vegetable soup
I love the Zuppa Toscana soup at Olive Garden, but also make my own version at home.
I would love to win this for myself and a dear friend! My FAVORITE soup is MISO soup:
Ingredients
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
Directions
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Looking so forward to reading your book.
Favorite soup: Tasty Chicken Soup
Baked Potato Soup – not so healthy but OH so good!