Soup’s On & Company’s Coming (Giveaway & Online Study Announcement!)
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!)
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.
Vegtable soup
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.
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. :)
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.
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!
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)
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!
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!
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.
Chicken and Sweet Potato Chowder from Land O Lakes, also use Pork-MMMM!
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!
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.
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 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
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.
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.
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!
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!
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!
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!
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 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.
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.