Monday, January 11, 2010

The Great Heavenly Soup Swap Of 2010

It seems like now, in the deep of winter, I've gotten myself into a sort of dinner-cooking tedium. A tedium I'm mostly pleased with. My most recent 14 day menu plan includes at least 8 soups, stews, and chilis: bowl food to warm my frozen soul. This works well for me, saving time while ensuring a comforting meal, and I love the feel of the house when there's a quiet pot of soup simmering on the stove.

I make chicken noodle soup at least twice a month through the winter, loading up on onions and garlic to combat the various colds that wish to assail our house; adding dumplings makes it super-filling and comforting. Classic, meaty chili becomes a staple for its ease and versatility, and the addition of corn chips make it seem party-worthy in my children's eyes. Pots of beans and lentils provide a simple meal whose leftovers can be used days later as the base for yet another bowl of soup. Fresh vegetables, rich broth, tomato juice, small bits of pasta...and a savory minestrone soup is born, begging for parmesan cheese on top. And heaven help me when this is paired with a loaf of fresh, crusty bread straight from the oven.

But...what next? Even adding a few new recipes to my list -- white chicken chili, barley and cannelini beans in a flavorful vegetable broth -- doesn't seem to deviate too far from my usual path. I just...want soup. I need soup. I need new soup.

So, I need your help. Share your favorite soup recipe with me, your favorite bowl-filling meal. Something worthy of winter, that might hopefully become a family favorite as well. If your kids like it, I'm hoping mine will too. Leave it in a comment, write a post and send me the link, drop by my house with a big pot of the stuff (recipe attached...?). Any way you care to share. Spread the word, too! The more recipes, the happier we'll all be, right?

And in return, I'll post my recipe for...what? What sort of soup that I've listed would you like to know more about? White Chicken Chili? My favorite Minestrone? Homemade Chicken Noodle Soup?

What do you say?

Soup swap, anyone?


  1. This is my favorite soup to make: Baked Potato Soup. I add corn to it, to make myself feel like it's a leetle healthy ;)

    I'd love to see your minestrone recipe! I've never made it but both my husband and myself like it, so it'd be a handy one to have waiting in the wings.

    Great idea for a post! I can't wait to see what everyone shares!

  2. OOh I've got a recipe for Potato Soup for's pretty darned good. I will share, because I got it from someone else :)

  3. Oh, I keep wanting to start making soups but it just hasn't happened. Part of the reason is because I like creamy soups and stews, but my husband prefers brothy soups. I hope lots of people share!

  4. Oooh...I've got a good one, just made it yesterday afternoon! But i need to go dig it up so I'll have to come back with the recip later -- it's called Nacho Potato Soup, and it's a kid pleaser! Although...healthy...not so much!

  5. Here's one of our favorites:

    Cheesy Chicken Chowder
    1 c water
    1/2 c chopped onion
    2 c frozen corn
    1 t thyme
    1/4 t pepper
    2 c cooked chicken, shredded or chopped
    4 c milk
    2-3 cans cream of potato soup
    2 c shredded cheddar cheeese
    salt to taste

    Put 1 c water in large pot and add onion, corn, thyme, and pepper. Bring to boil then simmer for about 10minutes until corn and onions are tender.

    Add potato soup, milk, chicken, and 1 3/4 c cheese. Cook on medium heat, stirring often, until heated through and cheese is melted.

    Sprinkle remaining cheddar cheese on top of each bowl when served.

  6. I would love a recipe for chili. I'm still trying to find the right one for our family.

    I make a few soups, but you already listed them, more or less. The chicken and black bean soup on the crockpot in one year blog ( I think) is a family favorite here.

  7. Yum! I was actually just thinking of posting my favorite soup recipe. I'll link it here if I do.

  8. Here is my favorite soup recipe!

  9. Well, I was going to post a recipe for my favorite baked potato soup but it seems almost everyone had the same thought! Here it is anyway, because it seems a little different than the other ones I've read over.

    I'd like to see your minestrone recipe because I've heard you mention it a few times before and it sounds like something we would like.

    Can't wait to see what everyone else posts!

  10. Oh I forget to mention that the pioneer woman recently posted a recipe for a cauliflower soup that looks tastey (I know, it doesn't sound great, but it looks really good!). I haven't tried it yet but it may be worth checking out!

  11. I wrote a post about my favorite winter soup and linked to you.

    Now I'm off to bed, but tomorrow I'll be back, recipe cards in hand, clicking links and taking notes. I can't wait to get in the kitchen!

  12. Ok, I see other potato soup recipes being mentioned/given, but I will share mine. I love it - it's thick and creamy and very unhealthy! Doesn't that equal delicious?

    5 medium potatoes, cut bite sized
    1/2 - 1 onion, chopped
    Cover these two with water and cook until tender.
    Add 8 oz. Cream Cheese and 1/2 - 3/4 stick butter/margarine. Melt them in.
    Add 1 can cream of mushroom and 1 can cream of celery, 1/2 cup milk, 1 T. Garlic Powder, salt and pepper to taste.
    Serve topped with shredded cheese.

    It's yummy!

    Also, I have a wonderful cheese and corn chowder recipe from Betsy. I don't have it memorized, so I'll have to share later - or maybe I'll show up at your door with a pot of it!

  13. Emily shared a delicious soup from The Schwarzbein Principle Cookbook in a post on her blog today. Here's another good one from the same cookbook. You might want to go easy on the cayenne pepper for the little ones.

    African Quinoa Soup with Vegetables:

    2 TB unsalted butter
    1 med. chopped onion
    2 minced garlic cloves
    1 or 2 TB canned diced green chilies
    1 diced red bell pepper
    2 diced celery stalks
    2 med. diced zucchini
    1 med. diced sweet potato
    1 tsp. cumin
    1 tsp. dried oregano
    6 cups chicken or vegetable stock
    1/2 cup quinoa, rinsed and drained
    freshly ground black pepper, to taste
    dash cayenne pepper
    1/2 cup chunky organic peanut butter (no added honey or sugar)

    In a large heavy-bottomed pot, melt butter over med-high heat. Add onion, garlic, chilies, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute 10 to 15 min. or until vegetables are softened.
    Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender, about 10 to 15 minutes. Add peanut butter, using a wooden spoon to blend in completely, and simmer another 10 minutes. Taste and adjust seasonings.

    I love this soup, but again, you might need to adjust the spices for your kids.

    By the way, the apron is on its way to Emily and I'm hoping we'll see a picture of her wearing it soon (presumably stirring a pot of soup).

  14. My favorite is tomato-basil soup. I love it year-round, with fresh tomatoes and basil in the summer and canned tomatoes and dried basil in the winter.

  15. This is my husband's favorite soup...split pea :)

  16. These are sounding so wonderful, guys! The African Quinoa, Cheesy Chicken chowder...I'm loving these!
    Keep 'em coming :)

  17. Hi Sarah! I can't wait to try out these new recipes! I would love the recipe for your Chicken Noodle Soup with Dumplings. Our favorite is Curried Butternut Squash-Carrot Soup

  18. I would love to share with you a fancy recipe... but I can't. Instead, here is a faux Tex-Mex recipe, my favorite soup, which is my MIL's made-up Chicken Tortilla Soup. Made-up because she just threw things together and decided to call it chicken tortilla. It is yummy, with the added benefit of being very cheap and easy!

    You need:
    1 large container of chicken stock
    1 can black beans
    1 can red beans
    1 can white beans (or whatever combination of beans you desire, really!)
    1 can corn
    1 can Rotell tomatoes
    1 can canned chicken
    1 package taco seasoning
    fresh cilantro
    sour cream
    shredded cheese
    tortilla chips

    Drain the canned chicken and then cook it with the taco seasoning in a skillet for several minutes. Pour the chicken stock and *enough* water in a big pot. Add all the canned beans and corn and rotell, and the cooked chicken. Simmer until hot.

    Line bowls with tortilla chips (I skip this, personally, but this isn't MY recipe) then add soup. Top with sour cream and shredded cheese, and a teensy bit of cilantro.

  19. I just realized I forgot to come back here and give you my recipe! Here it is:

    From Taste of Home:

    Nacho Potato Soup

    *1 pkg (5 1/4 oz) au gratin potatoes
    *1 can (11 oz.) whole kernel corn, drained (or you can use leftover corn if you have it, that's what I did)
    *1 can (10 oz) diced tomatoes and green chilies, undrained (a.k.a. Rotel)
    *2 cups water
    *2 cups milk
    *2 cups cubed process American cheese (a.k.a. Velveeta)
    Dash hot pepper sauce, optional
    Fresh cilantro, optional

    In a 3 qt. saucepan, combine the contents of the potato package, corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with cilantro, if desired. Yields 6-8 servings (2 quarts.)


Hmm...And how did that make you FEEL?