It’s definitely soup and stew weather here in PA. My son is a big fan of soup – he’ll inhale it like it’s his job, and it’s one of the things I can consistently get him eat. He loved this soup, while my daughter grumbled about the kale. This soup is packed full of vegetables, barley and cannellini beans – it’s a bowl full of goodness. I bet it would be delicious with smoked sausage too!
The weather has finally turned to fall this past week and I’ve been in the mood to make soup. I had a half a head of cauliflower left from last week and went searching on pinterest to find a soup recipe that included cauliflower and found this recipe. It was perfect because squash was on sale and I had everything else in my kitchen to make it.
I threw it all in my Instant Pot and in less than 30 minutes, we had dinner on the table. The soup is so creamy and hearty. Neither one of my kids liked it, but that’s ok ….it leaves me with leftovers for the week! I topped it with shredded Monterey jack cheese and chopped parsley, but you could top it with croutons, green onions, or sour cream.
I’ve seen this soup floating around Pinterest, but knew it was off-limits for me with my sensitivities to dairy. Then…I saw a paleo version that uses coconut milk and I knew I had to try it. I loved it, it was creamy and wouldn’t have even known it was made with coconut milk, if I didn’t make it. My husband on the other hand said he could taste the coconut – I think it was all in his head LOL!
The soup is rich with potatoes, kale, sausage and bacon and made in your slow cooker – it’s a win, win recipe!
During cold winter days, soup is one of the things I like making. This was a new recipe to me and the first time I used chorizo. It was a quick and easy soup to make and was great for leftovers for the rest of the week. I served it with sliced french bread, but would pair nicely with a green salad too.
My son is a big fan of soup and he loved it! I was a little worried with the lentils, but he slurped his bowl down. My daughter on the other hand…not a fan. She picked all the veggies and chorizo out and left the lentils. I should have told her it was something else and she probably would have eaten it. Do you find that your kids are picky over certain foods even if they have never tried them before?
It’s time for this month’s Fantastical Food Fight featuring slow cooker soups! This was a pretty easy theme for me since I usually make soup in my slow cooker. Earlier this month, I threw together a ham and bean soup with leftover ham from Christmas….but I forgot to take pictures before we ate it all. So….I had to make another recipe.
I love butternut squash soup, but I don’t like working with it. Whenever I cut up the squash, my hands feel like they have wax on them. It’s the strangest thing and it takes at least 24 hours until it goes away. Please tell me I’m not the only one that this happens to. Anyways, the soup was really good and I loved the addition of the roasted garlic. It was quick and easy to make as well. I threw all the ingredients in my slow cooker before I started work one morning and let it cook away all day. So simple and easy!
As you’ve probably noticed, it’s been a little quite on the blog the past week. Work has been busy, cheer is over and we’re all trying to slow down a little. I’m also working on getting back to eating healthy and working out again. My company is doing a “Maintain, Don’t Gain” challenge later this month for the holidays and I’m trying to get a jump start on it and actually lose weight.
The weather is so wonky (is that a real word?) lately and one day it’s cold and then the next day it’s warm. It makes it really hard to plan meals when I don’t know if we can grill one day or I need a bowl of this stew to warm up. This stew was delicious and everyone loved it. We ate it for dinner for two nights and two days for lunch…it was that good! It takes a little time to make, but it’s completely worth it!!
Last weekend, I received a head of cabbage in our CSA share and cauliflower was on sale…it was the perfect timing to make this low carb unstuffed cabbage soup. I love stuffed cabbage, but it’s a pretty labor intensive dish…but this soup fills that craving for me. Plus it’s made in the slow cooker! Win, win!
This soup was even better the next days. The flavors really came together and tasted just like stuffed cabbage. Both of my kids enjoyed it too – especially since I told my son it was “cheeseburger soup.” He thought it was so funny and ate his entire bowl. Whatever works. 🙂
The one thing I love about summer is all the fresh vegetables – corn, tomatoes, squash, cukes and more – plus you can’t forget about all the stone fruit. YUM! There’s a little farm stand I buy corn from and it’s so good. It’s super sweet and they pick it fresh every morning and even better it’s local.
This chowder was really good, its creamy but not too heavy. I loved that it was full of corn flavor and could whip it together on a weeknight.
I’ve had my fair share of cheesesteaks growing up in the Philadelphia suburbs, but never as a stew. The flavors are exactly like a cheesesteak! I loved this as a stew and will serve it in bread bowls next time I make it. I eliminated the provolone melted on top, but my husband had it that way and he loved it. The perfect stew for a chilly, rainy day!
1 1/2 lbs thinly sliced beef (we call it chip steak here)
1/4 tsp onion powder
fresh ground pepper and salt
4 Tbsp flour
2 yellow onions, quartered and thinly sliced
10 oz baby bella mushrooms, sliced
1/2 tsp dried thyme
2 cloves garlic, minced
4 cups beef stock
sourdough bread bowls
In a large bowl, season the beef with the onion powder, pepper and salt and toss to coat. Add in 2 tablespoons of flour and toss to coat. Heat a large skillet over medium-high heat…this is in an important step in making cheesesteaks. Add 2-3 tablespoons of olive oil into the pan; once hot add about half of the seasoned meat and allow to sear for a minute or two. It will quickly cook. Transfer to a plate and then cook the remaining meat.
In the same skillet, add a little more oil if needed and saute the onions. While the onions are cooking, heat the beef stock in a large pot. Season the onions with salt and pepper. Allow the onions to become caramelized and then add mushrooms and continue to saute. Add in the dried thyme and garlic and allow to cook for 1 additional minute until the garlic become fragrant. Add in the remaining 2 tablespoons of flour into the combine. Slowly add the onion/mushroom mixture to the stock and stir to avoid flour lumps to form. Reduce the heat to medium-low and allow the stew to simmer gently for 10 minutes to thicken up. Turn off the heat and add in the cooked beef with any juices; stir to combine.
When you’re ready to serve, hollow out the bread bowls and ladle a scoop of the stew into the bowl. Top with a slice of provolone and then place on a foil-lined baking sheet. Broil for a few minutes until the cheese melts. Enjoy!
Source: The Cozy Apron
So summer might be over, but I’m still trying to hold on to all the fresh fruit and vegetables that are available. There’s nothing like fresh veggies straight from the garden. I guess we could always move to somewhere warm year around, but I like having different seasons too much!
I made this soup with the last bit of fresh corn I had. It was really good and filling. The best part, its dairy free so I was able to enjoy it without any regrets! The original recipe was made using a Vitamix but since I don’t have one, I made it on the stove in a Dutch oven with no issues. You can also reduce the amount of corn if you don’t want as much corn kernels in the soup.
1 Tbsp olive oil
3/4 cup chopped yellow onion
6 ears of fresh corn, kernels removed
3 small yukon gold potatoes, scrubbed clean and cubed
2-4 cups chicken stock
1/2 cup reduced-fat milk (I used almond milk)
1/3 cup silken tofu
1 tsp kosher salt
1/2 tsp fresh ground pepper
chopped flat-leaf parsley
In a heavy-bottom sauce pan, heat the oil over medium heat. Add in the chopped onion and saute for 5 minutes or until the onion becomes soft. Add in half of the corn kernels, potato cubes and chicken stock. Bring to a boil and simmer until the potatoes are fork-tender, approximately 15 minutes.
Add in the milk and tofu to the soup. Puree with a hand blender until soup is creamy. Add in the remaining corn and season with salt and pepper. Simmer until the corn is cooked through. Serve and garnish with chopped parsley.
Source: The Wicked Noodle