It was one of those days that were extremely busy and I decided to purchase a rotisserie chicken at Sam’s Club for our supper. When I got home with it, I wanted to take that chicken breast and turn it into something really savory. The search I did on Pinterest led me to a favorite site – Sally’s Baking Addiction. She has some incredible recipes that I’ve tried in the past and this one did not disappoint, either! My pictures don’t give this soup an accurate representation. Why not? Because it was so good, I ate half of my portion and THEN remembered to snap a photo! (Any other bloggers relate?)
I am not one who has jumped on the “Pumpkin Spice Everything” Bandwagon! I like pumpkin just fine in a few things, but I’m not even crazy about the pumpkin spice creamers that most are wild over.
So, when I saw a recipe for Spicy Pumpkin Soup in a Southern Living magazine, I was quite skeptical. However, once I looked over the ingredients, I could tell that the pumpkin was not the main flavor in the soup. It has chicken broth that smooths out the pumpkin flavor. And rather than the spices that make pumpkin pie, the spice added is the heat of a chili pepper and adobo sauce.
The little bit of heat makes it perfect! It also has smoked sausage, which I love, and black beans added to it, to round it out. The result? A lovely, creamy, soup that doesn’t shout pumpkin spice at you!
Though we haven’t really had much cold weather yet, I’ve already started with the warm and inviting soups. We love them!
I found a copycat recipe for an Olive Garden Soup on Pinterest for Chicken Gnocchi. Y.U.M. Gnocchi (is that singular or plural?) is are little potato pastas that are so wonderfully good! You can make your own, or find them where the pasta is sold. This is a really filling soup!
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.). Ladle into bowls and serve
This is so satisfying on a cold day!
What’s your favorite fall soup? With love from my country kitchen,
Savory soups that simmer on the stove create two things –
An aroma that’s irresistible
A meal that satisfies both appetites and hearts
Last week I had the blessing of spending time with my parents and helping out during a time of hardship. Fixing meals each day was one responsibility I took on with great delight. A sampling of my menu included things like, Pinto Beans like Cracker Barrel’s, traditional Rump Roast dinner with all the trimmings, Baked Potatoes topped with broccoli cheese sauce – all recipe I’ve made many times.
But then my mom requested I make her recipe for Vegetable Beef Soup. She had this recipe in her head and verbally shared it with me one morning. I realized it would pull together very quickly, and would also use up some of the little bits of this and that in the freezer. Always a good thing, right?
During the fall and winter we eat lots of homemade soups. Some of my favorites are Senate Bean Soup, and Cream of Wild Rice Soup but both of these recipes are a little labor-intensive and take some time to prepare (but so worth it!). I love having a delicious soup recipe that’s a snap to pull together, and my mom’s Vegetable Beef Soup definitely fits the bill! You can use whatever vegetables you like/have on hand. This soup is a great way to use up those little bit of leftovers hiding in the fridge or stored in your freezer!
Here’s her simple recipe…
Vegetable Beef Soup
1/2 lb ground beef 1 onion, diced 4 cups chicken broth 1 large can diced tomatoes 1/3 cup frozen corn 1/3 cup frozen peas 1/3 cup lima beans 1 potato, diced 1 carrot, diced 1 can Bush’s northern beans 1/3 cup barley 1/8 tsp. cayenne pepper 1/2 tsp thyme 1/2 tsp Greek seasoning A couple dashes Worcestershire sauce Salt and pepper to taste
In a large stock pot, brown ground beef and onion. Drain any fat. Add the chicken broth and then all the vegetables, spices,seasonings and barley. Simmer over medium-low heat for 30-45 minutes.
I like to serve a soup like this with a crusty bread and a side salad.
Yum! This is a perfect winter meal that will:
Wisely use up leftover veggies in your freezer
Warm bodies
Win the hearts of those that sit at your table!
Open up your freezer, grab those veggies and throw them in a pot for this delicious soup this week!
Tomorrow is the first day of fall and aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything? I thought I’d gather together some of my favorites in those categories and highlight them all in one post for you today! My recipe index here on my blog could be overwhelming, so maybe this list of a few favorites will help your autumn to be delicious!
I’m not a mac and cheese fan, but this recipe is fabulous!!! I’d eat it every day if I could!
If you’ll be hosting any fall event, having guests over, or cooking supper for your own family and want to try something new and delicious, here’s a great list to pull from! These are some of my favorite fall foods that are tried and true!
If you need suggestions for other categories – salad, easy bread, breakfast, etc., just leave a comment. I’ll be happy to help you!
RefreshHer 