Italian Ground Beef Soup

I'm loving this Italian Ground Beef Soup!  It's a fairly simple and basic soup, but the way it all comes together with the spices is wonderful.  It reheats well and the leftovers get fought over.  And who fights over leftovers?!?

1 1/2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
1 teaspoon salt

1/2 teaspoon pepper
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 (28 ounce) can diced tomatoes
3 cups beef broth
1 (6 ounce) can tomato paste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme 

1/4 teaspoon red chili pepper flakes
1 1/2 tablespoons parsley

Combine ground beef, onion and garlic in a large pot and cook over medium heat until the ground beef is cooked through (If you like to cook your meat with oil, feel free to add a couple tablespoons of oil.  I never use oil when I cook ground beef).  Once the ground beef is cooked, add remaining ingredients and stir to combine.  Reduce the heat to medium-low and simmer until the vegetables are tender, about 40 minutes.

Recipe adapted from Art and the Kitchen.

Savory Pumpkin Soup

I-used-my-kids-pumpkins-for-this-soup!  Whew!  I sure feel better now that I got that out of the way!  Just, please, don't tell them.  They'd hate me forever.  Or at least as long as a 4 and 6 year old can hold a grudge.  I wasn't going to.  Honest!  I had every intention of buying (another) pumpkin to use, but for some reason, once Halloween has come and gone, they all disappear.  Only 2 days after there wasn't a single pumpkin to be found.  Lots of Christmas trees and ornaments, but not a single, solitary pumpkin.  I guess feeding the littles their beloved pumpkins is better than sneaking them into the trash, right?

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1/2 teaspoon parsley
1 cup onion, chopped
1/4 teaspoon thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
1/2 teaspoon black pepper

For Serving:

Parmesan cheese

Homemade Croutons (I didn't use the sourdough bread this time, just what I had on hand.  They're still stinkin' amazing!)

Combine all ingredients, except cream, in a large pot.  Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally.  *Puree soup on small batches (about 1 cup at a time) in a blender.  Return soup to pot and simmer an additional 30 minutes.  Mix in cream and serve garnished with Parmesan cheese and croutons.  Don't skip the croutons.  Seriously.  They take the soup from good to WOW!

*I blended the onion and garlic with a little of the chicken stock BEFORE I cooked the soup, and just let it simmer for an hour.  You could also use an immersion blender half way through the cooking time.  If you cook the soup and then blend it. BE CAREFUL!!  The hot soup burns!

Recipe from All Recipes.

Cheesy Broccoli Soup

My favorite thing about cold weather (I'll be honest, there aren't many things I actually like about the cold weather) is all the food that comes along with it.  Soups, stews and baked goods.  This Cheesy Broccoli Soup is great for a quick meal on a cool day.

1/4 cup butter, melted
1 clove garlic, minced
1/4 cup flour
2 cups chicken stock
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup broccoli, cut into bite sized pieces and steamed
2 1/2 cups sharp cheddar cheese

In a large pan melt butter over medium-low heat. Add minced garlic and let cook for 1 minute. Whisk in flour and cook for 5 minutes, just until golden brown. Slowly add in chicken stock, half-and-half, salt, pepper and nutmeg. Stir together and let cook until thickened, about 5 minutes, stirring occasionally. Add in the broccoli and cheese and stir until just combined.

Recipe adapted from I Heart Nap Time.

Linked on The Weekend re-Treat.

Slow Cooker Creamy Green Chile Enchilada Soup

One of my favorite things about the weather starting to turn cold is all the yummy soups I get to make.  There's just something about a hot bowl of soup when it's cold outside.  This is a perfect soup for those cold fall/winter days.

1 (32 ounce) carton chicken both
3 to 4 chicken breasts, bonless and skinless
3 (10 ounce) cans green enchilada sauce (I used my Green Tomato Salsa Verde)
1 (4 ounce) can diced green chilies
3/4 cup water
2 tablespoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup of frozen corn 
1 (8 ounce) package cream cheese
3/4 cup instant rice, uncooked

Pour the broth, green enchilada sauce, green chilies, water, and spices into your slow cooker.  Add chicken and cook on low for 6 to 7 hours.  About 30 Minutes before serving, remove chicken from slow cooker and shred.  Return shredded chicken to slow cooker along with the rice, corn and cream cheese.  Cook until cream cheese is melted, then mix until it's all mixed in.  

Recipe adapted from Scattered Thoughts of a Crafty Mom.

Linked on Pinworthy Projects.

Creamy Slow Cooker Tomato Basil Soup

My 12 year old is heading off for her very first girls camp this morning.  Just thinking about it makes me miss her already.  She'll be gone for the entire week and will probably have so much fun she won't even have time to think about or miss me.  I'll keep busy.  How can I not with 4 other kids around. :)  But I still will miss her.  I think the week will be filled with comfort food.  Like this Creamy Slow Cooker Tomato Basil Soup.  Isn't it amazing how food really can help you feel better about things?  At least for a while.

Do you remember the my Sourdough Croutons I posted about last week?  Well, this Creamy Slow Cooker Tomato Basil Soup is the reason I made the croutons.  The soup was fantastic alone, but the croutons really added to it.  The hubs and I loved the soup. 

2 (14 ounce) cans diced tomatoes, undrained - I used petite and they were prefect!
1 cup celery, finely diced
1 cup carrots, finely diced
1 cup onions, finely diced
1 teaspoon dried oregano
1 tablespoon dried basil
2 (14.5 ounce) cans chicken broth
1 bay leaf
1/4 cup butter
1/2 cup flour
1 cup Parmesan cheese, freshly grated
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
Croutons

Combine tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf in a slow cooker. Cover and cook on low for 5-7 hours until the vegetables are tender. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. Whisking constantly, slowly pour in the half-and-half. Increase heat to medium and whisk until smooth and bubbly. Pour the mixture into the slow cooker along with the Parmesan cheese, salt and pepper.  Mix well and cook for an additional 30 minutes.  Serve with croutons.

Recipe adapted from Mels Kitchen Cafe.

Linked on Pinworthy Projects, Sweet & Savory Saturdays and Party in Polka Dots.

Slow Cooker Quinoa and Chicken Chili

I'm pretty obsessed with quinoa.  Not quite as obsessed as I am with brownies, but still pretty obsessed.  This Slow Cooker Quinoa and Chicken Chili was fantastic, if you ask me.  The kids didn't dig it so much, at least the 12 year old didn't.  She asked me "Mom, why can't you make anything normal?  Like something you don't need a recipe for?  Just open a can of spaghetti sauce!"  I really hope her husband is an easy one to please. :)

1 cup quinoa
3 (14 ounce) cans diced tomatoes
1 (4 ounce) can diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 (14.5 ounce) cans chicken broth
2 large chicken breast
1 clove garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2 teaspoons chili powder

Optional garnishes:
Sour cream
Sliced olives
Shredded cheese
Diced Avocados
Cilantro

Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours (or high for 4 to 5 hours).  Remove chicken and shred, then return to the slow cooker and mix well.  Garnish as desired.

Recipe adapted from Queen Bee Coupons.

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Pretty & Delicious, Weekend Wrap-Up, Party in Polka Dots, Show Me What Ya Got and Strut Your Stuff.

Slow Cooker Sausage and Tortellini Soup

Yesterday as I pulled my crock pot out of the cupboard, I noticed it wasn't very clean.  My kids seem to think there's a magician in our dish washer that will get off all the stuff they don't want to take time for when they're doing the dishes.  I called all of the kids downstairs and had them sit on the couch.  I showed them 2 plates that I pulled out of the sink, one that had been scraped and rinsed, and one that hadn't.  I asked them which was was ready to put in the dishwasher and which one wasn't.  Then I explained that when they put the dishes in the dishwasher that haven't been rinsed off, none of the dishes get very clean.  I let them know that I wasn't going to rewash dishes that they didn't take the time to rinse off before they went in the dishwasher anymore, that we were just going to use them.  I showed them the crock pot in all it's dirty glory and let them know that I was going to cook dinner in it, just the way it was.  Their sweet little eyes got wide, mouths dropped opened and they let me know how disgusting they thought it was.  They even informed me that I would have to eat the food too.  I let them know I was fine with that and took my lovely, but dirty, crock pot back into the kitchen and started on dinner preparation.  My 7 year old grabbed the crock pot off the counter and volunteered to wash it herself.  I told her that would be wonderful, but the dishwasher failed to be unloaded last night and there was no room in the sink to wash it.  I've never seen my dishes done so quickly, and not to mention the right way, without having to ask anyone.  Hopefully the lesson will stick this time. :)

This Slow Cooker Sausage and Tortellini Soup was so easy and so yummy!  There wasn't a drop leftover after dinner last night.  

1 (19 ounce) package frozen tortellini
1 (28 ounce) can diced tomatoes, drained
2 (14.5 ounce) cans chicken broth
1 (14 ounce) package sausage (fully cooked), sliced
1 (8 ounce) package cream cheese
1/2 - 1 (10 ounce) bag fresh spinach - I used half of the bag this time but would have liked a bit more.
1 teaspoon Italian seasoning

Pour all ingredients into a slow cooker and cook on low for 4 to 5 hours. 

Recipe adapted from Little Fellows.

Linked on Sweet and Savory Saturdays, Pinworthy Projects, Manic Monday, Weekend re-Treat, Strut Your Stuff, Tatertots & Jello and Party in Polka Dots.

Lasagna Soup

It's not often that my entire family likes a meal.  At least not all at the same time.  They seem to change their minds about what they like more often than I would like...  They all LOVED this Lasagna Soup all at the same time!  There wasn't a single complaint or even a "Mom, please don't make this again".  When my 13 year old walked through the door from boxing he said "Wow Mom!  That smells good!"  That's always a good sign.

As we sit around the dinner table, I like to ask my kids what their favorite part of the day was that day.  My 6 year old said that dinner was her favorite part.  She loved being able to help make it in her new apron she got from one of her cute little friends at her birthday party, and she loved how yummy it turned out.  The hubs and I also said it was our favorite part of the day.  The hubs because it was so good, and myself because there wasn't any complaining.  Pretty sure Lasagna Soup will make a regular appearance at dinner time from now on.

1 pound ground beef
1 small onion, diced
1 glove garlic, minced
2 (10.75 ounce) cans tomato soup
2 (14.5 ounce) cans beef broth
1 (28 ounce) can diced tomatoes (I used petite diced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon pepper
1 teaspoon salt
1 1/2 teaspoons brown sugar
1 (12 ounce) package bow tie pasta, cooked according to package directions
Mozzarella cheese, shredded, for topping

Cook ground beef, onion and garlic in a large pot over medium heat until the beef is no longer pink.  Add tomato soup, beef broth, diced tomatoes, brown sugar and spices.  Mix well and bring to a simmer; simmer for 30 minutes.  Add cooked pasta and serve immediately topped with shredded mozzarella cheese.

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello, Your Homebased Mom, Sweet & Savory Saturdays, Show Me What Ya Got and Six Sisters' Stuff. 

Creamy White Chicken Chili

Last night my sweet hubby came home super excited.  He heard on the radio that if you test drove a vehicle from one of the local dealerships, they would give you free tickets to the Utah Jazz vs Miami Heat game that's coming up this next Monday.  Even though I'm not much of a sports fan, I decided to be a good sport and go with him.  To make a long story short, I went to test drive a car for free tickets and walked out with a new car.  Now that's what I call a good salesman!  And a nice impulse purchase. :)

This Creamy White Chicken Chili is fantastic!  I can't think of a better dinner on a cold winter night.  

1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups shredded chicken
1 teaspoon hot sauce (I like Franks)
1 1/2 teaspoons chili powder
1 1/2 cups Monterey jack cheese
2 cups half & half
1 teaspoon cumin
2 (4 ounce) cans diced green chiles
3 (15 ounce) cans navy or white beans, drained

Place butter in a large pot and cook over medium heat until melted.  Whisk in the flour to make a paste.  Slowly whisk in the chicken broth and half & half.  Whisk until is thickens and starts to bubble.  Add cheese and whisk until melted.  Add remaining ingredients and cook until warm.  Do not boil.

Recipe from my friend Nikki.

Linked on Serendipity and Spice and Whisk Away Wednesday.

Corn Chowder

I'm not a fan of the cold.  The kids get stir crazy, which drives me crazy and makes me grumpy.  And it's cold.  I really, really don't like to be cold.  When I start to shiver I really shiver.  It takes, what seems like, forever to warm up and then my body aches because of the shivers. 

On the bright side, cold weather is a great excuse to make soups, stews, and chilies.  Like this Corn Chowder.  I was surprised how well it went over with the kids.  Most of them had seconds!

8 ounces bacon
6 cups diced onions 
6 tablespoons butter
3/4 cup flour
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups diced potatoes
3 (16 ounce) packages frozen corn kernels
2 cups half-and-half
2 cups grated cheddar cheese

In a large stockpot over medium-high heat, cook the bacon until crisp. Remove the bacon and crumble; save for garnish. Reduce the heat to medium, add the onions and butter to the bacon fat, cook for about 10 minutes until the onions are tender and translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Slowly whisk in chicken stock. Add potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until the potatoes are tender. Add the corn to the soup. Next add the half-and-half and cheddar. Cook for 5 more minutes or until the cheese is melted (do not boil!). Season, to taste, with salt and pepper. Serve topped with bacon.

Recipe adapted from Skip to my Lou.

Mama's Darn Good Chili

This is the chili Mama made while I was growing up.  There isn't anything fancy about it, but it's nice and thick, hearty, and delicious.  It doesn't have a lot of ingredients or chopping required, which is always nice since my sweet little 2 year old like to do everything I do.  Thank goodness for butter knives! 

This is what my chili brick looked like.  I usually find them in the freezer section or in the meat department.

2 pounds dry red beans
2 pounds ground beef
2 onions, diced
1 (46 ounce) can tomato juice
1 chili brick
2 tablespoons chili powder, or to taste
1 tablespoon salt, or to taste

Sort through the beans to make sure there are no rocks in them.  Place beans in a large pot and cover with 12 cups of water.  Bring to a boil over high heat and boil for 2 minutes.  Turn off the heat and cover with a lid; let sit for 1 hour.  Drain beans and cover with water that goes 1 inch above the beans.  Bring the water to a boil over high heat, then reduce to medium-low and simmer for 2 hours, or until tender; drain.  Combine ground beef and onion in a large frying pan and cook over medium heat until the meat is no longer pink.  Add cooked beef, tomato juice, chili brick, chili powder, and salt to the drained beans.  Mix well and simmer for 30 minutes.

Mama's Darn Good Chili is great with Sweet Corn Bread!

Recipe from my mama

Who Ordered Winter? My 9 Favorite Soups

 I vote for today being National Soup Day.  If there isn't a National Soup Day, there should be one!

I like to go walking in the mornings with a friend.  We both head out with strollers and get to actually talk to an adult (between kiddy interruptions) for an entire hour.  This morning it was a little chilly.  As in, 32 degrees with the wind chill.  It was cold!  And it's just going to get colder.  When we got home, all I wanted to do was curl up in a warm blanket with a good book and a cup of hot cocoa.  Since I have a darling little (destructive!) 2 year old running around, I figured that wasn't the best options.  It amazes me how something so cute and so small can make such a HUGE mess!

In his Halloween costume. :)

Since a warm blanket and a good book weren't going to happen, I dug through the fridge and found just enough leftover soup for a hot bowl.  I ate it as I watched my little destruct-o-baby play demolition derby with his cars.  I love little boys! 

One thing I'm excited for with the weather getting cooler cold is all the yummy soups I get to make.  Here are my 9 favorites (in no particular order).  Why 9 instead of 10?  Just for fun. :)

Cheesy Potato Soup

Chicken Noodle Soup

Broccoli Cheese Soup

Chipotle Sweet Potato and Corn Chowder - This is the one I feasted on this morning after my freezing walk.

Green Chile Chicken Chili

Yummy Ham and Potato Soup

Taco Soup

Chicken Tortilla Soup

Creamy Chicken Noodle Soup

Enjoy!!

Zupas Wisconsin Cauliflower Soup

I've never been to Zupas.  Even though I have a gift card that's been sitting in my wallet for about the last 6 or so months.....  If this Zupas Wisconsin Cauliflower Soup is any indication of the food there, I think I need to stop by.  Soon.  The soup was creamy and delicious. 

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups water
1 can (14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.  Add cauliflower and bring to a boil.  Reduce heat to low and cover.  Simmer until the cauliflower is tender - about 15 minutes.  In small batches, blend cauliflower in a blender until smooth (if you remove the center thing in the lid, it doesn't explode!  Well, if you are doing it in small batches.....  I still held it over the lid, but removed it to let the steam get out.)  Return soup to the pan and heat over medium heat until hot.  Remove from heat and add mustard and 1 1/2 cups cheese.  Stir until the cheese is melted.  Garnish with remaining cheese.


Recipe from Utah Deal Diva.

Wheat and Black Bean Chili

Don't tune out just because the word wheat is in the title. This Wheat and Black Bean Chili is really, really good! I loved it. The kids weren't too big on the texture of the wheat, but loved everything else about it. It's hearty, spicy and just plain good! Oh! Did I mention it's healthy too?

2 tablespoons oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (15 ounce) cans black beans, rinsed
2 (14 ounce) cans diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced (I only took a couple spoon fulls of the sauce off the top of the peppers. That stuff is spicy! I think my entire can only had 2 peppers in it. If I used both of them I think I would have killed us all with the spice. Moral of the story? Start out with less and add more if you would like.)
2 cups broth (I used beef)
2 teaspoons light brown sugar
1 cup whole wheat
1/2 teaspoon salt
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro

Place wheat and salt in a medium sized pan. Add 3 1/2 cups water and bring to a boil. Reduce heat and simmer 1 hour (you can do this step ahead of time and refrigerate until ready to use). Heat oil in a large pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. Stir in cooked wheat and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Recipe from Eating Well.

Chicken Enchilada Soup

This Chicken Enchilada Soup is fantastic! It really, really is! And to make it even better, the base is full of veggies instead of cream and butter. The soup is thick, creamy and SO good.

I made some fresh salsa to go on top and, well, I'm speechless!

8 cups chicken broth
2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
1 (3.5 ounce) can chopped green chiles
1 large yellow onion, peeled and quartered
4 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and cut into large chunks
3-4 cups butternut squash cubes (from about 1/2 of a medium butternut squash, peeled and cut - I cheated and bought already cut up squash)
3 cloves garlic, chopped
1 teaspoon salt
1 1/2 teaspoons cumin
1 cup sour cream
1 (8 ounce) can tomato sauce
2 (15 ounce) cans white beans, rinsed and drained
2 tablespoons taco seasoning

In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Remove the chicken from the pot to a cutting board. Let it cool slightly before shredding or dicing. Ladle the remaining vegetables and broth into a blender in small batches (trust me, you will be thanking me when you manage to avoid 3rd degree burns from the hot splashes of the expanding yumminess) and puree the broth and vegetables until smooth. Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.

Recipe from Mel's Kitchen Cafe.

Yummy Ham and Potato Soup

I already have an amazing Cheesy Potato Soup recipe. Oh boy! It is fantastic! But that recipe calls for bacon and I had some ham to use up. I am sure I could have substituted the ham for the bacon just fine, but I love it with bacon, so I found a recipe that calls for ham.

This new Ham and Potato Soup is every bit fantastic as my Cheesy Potato Soup. I didn't think anything could compare to my other potato soup recipe. I guess potato soup recipes, at least these 2, are like kids. They are very different, but I love them just the same! The whole family loved it too.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe from All Recipes.

Hamburger Stew

Hamburger Stew is super easy and the kids love it! It is one of my 10 year olds favorite soups, she asks for it almost weekly. I always keep all the ingredients on hand so I can make Hamburger Stew when I am running short on time.

1 pound ground beef
2 (10.5 oz) cans vegetable soup
2 (15 oz) cans mixed vegetables
1 (14.5 oz) beef broth
1 (15 oz) can diced potatoes

Brown ground beef in a large pot. Drain vegetables and potatoes and add to beef along with soup and broth. Heat until warm.

Egg Drop Soup

This is a SUPER quick and easy soup. I only make Egg Drop Soup once in a great while, so it is always a treat for the kids. They think it is cool that you can have eggs in soup.

I served my Egg Drop Soup with Pork Egg Rolls and Noodle Stir Fry. Yumm-O!

4 cups chicken broth
1 1/2 tablespoon cornstarch
2 eggs, beaten
2 tablespoons green onions, chopped

In a medium pot slowly heat chicken broth and cornstarch. Stir constantly until thickened. Pour beaten egg into soup and stir once around the pot very gently in order to break up the egg (as you can see in the picture, I got a little stir happy.....). Remove from heat immediately. Garnish with green onions.

Recipe from????? I have had this one for what seems like forever.

Broccoli Cheese Soup

If I had to pick a favorite soup, this may just be the one. Cheese and broccoli, YUM!! Every Halloween and Christmas Eve I make soup for dinner. This, along with Cheesy Potato Soup, are the ones I make the most.

1 (15 ounce) jar cheese whiz
3/4 cup butter
3/4 cup flour
3 cups chicken broth
1 quart half and half
2 cups small broccoli flowerets
1 small onion, finely chopped

In a large pot, simmer broccoli and onion in broth until tender. in a medium pan, melt butter, stir in flour to make a paste. Slowly wisk in half and half. Add to broth and cook until thickened. Add cheese whiz and cook until melted.

Recipe from my old friend Jenny

Shared with Show Me What Ya Got #43 and The Little Birdie Blog.

Chipotle Sweet Potato Corn Chowder

I love sweet potatoes. My hubby loves them too. Even though we both love them, we love them different. He's the one that puts brown sugar on them (YUCK!!). I'm the one that butters and salts them (YUM!). Even though we both love them different, we love them the same in this soup. My sweet hubby said the soup (chowder) tasted like one that you would get at a nice restaurant (I thought my house was like a nice restaurant. The chef even cooks to order.....). Anyway, we love it. The kids? Not so much. But they're sweet potato haters to start with.

The original recipe called for 2 whole peppers. Um, yeah. One was good enough for me. But if you like it spicy (and aren't feeding the kiddos) feel free to throw in another one. Call me a wimp if you will, but I prefer to keep my mouth not on fire.

4 whole sweet potatoes, roasted and cubed
2 ½ cups corn, fresh or frozen
8 slices bacon
1 cup leeks, sliced and rinsed well
1 whole sweet onion
2 tablespoons fresh thyme or 2 tsp dried
2 tablespoons fresh marjoram or 2 tsp dried
2 (32oz) boxes chicken stock , divided
1 whole chipotle pepper in adobo sauce, seeded and finely chopped (I put mine whole in my blender when I blended the soup - no chopping required)
1 ½ cups heavy cream (used half and half)

Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside. Drain all but about 2 tablespoons of the drippings. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle pepper; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. Just be ware - my hot (yes, very hot) soup tried to sneak out of the cracks at the top of my blender. Naughty soup! You'll want to leave some of the corn and potato cubes whole.)

Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon. Serve with corn chips or a nice crusty french loaf.

Recipe slightly adapted from What's Cookin?