We made it through our first major holiday of 2020 – Thanksgiving. It wasn’t the same being able to spend it with our extended families, but we made the most of it. I’ve been wanting to buy a fresh turkey and finally had a chance this year. It was so good and I’ll definitely be continuing this new tradition. In normal years, we usually eat at a family member’s house, so I usually don’t have many leftovers. This year, we were in our glory and had a plethora of leftovers.
After a few days of eating leftovers, I knew I had to rework the turkey into something different. I’ve been in the mood for soup and so glad I made this recipe. It was so good and simple to make! You could easily swap out cooked chicken for the turkey. I ended up making turkey bone broth in the Instant Pot and used that for my stock. It made the soup even more flavorful.
I’ve been wanting to make carrot soup and this past week was the perfect time. I had way too many carrots taking up space in my produce drawer and needed to be used up … plus the weather was perfect for a bowl of soup!
The soup was really creamy and had the perfect amount of spice. My kids turned their noses up at it, but my husband and I enjoyed a bowl with a grilled cheese. My husband didn’t even realize that I used coconut milk so I could enjoy it.
Shortly after the temperatures start to drop and there’s a chill in the air, I want to make every type of soup I can. This is the first recipe of 2020 … I have at least 4 other recipes on the dock to make.
Using the Instant Pot, this soup was ready in a short amount of time – it’s perfect for a busy weeknight dinner. I enjoyed the delicious broth – it’s a slight tomato base with beef stock. I used frozen vegetables, but you easily use any fresh veggies you have on hand. The recipe made enough for us to have another dinner one night, plus I frozen a quart for lunches later this fall.
Last week it was feeling more like late winter here in PA, so this soup was the perfect thing to make! The weather has been crazy here – it was even snowing yesterday. We’re entering our 9th week of being at home and managing ok. There’s a good daily schedule in place for the kids to follow while I’m working and they’ve been keeping up with their remote learning assignments. My kids are homebodies … so they’re loving being at home. I’m much more of an extrovert and would prefer to be out and about doing stuff. I hope all my readers are doing well and staying healthy!
After our Easter dinner in April, I made ham stock with my Instant Pot and frozen the rest of the ham. This was the perfect base ingredients to make this soup. The soup was simple to make and delicious – we had no leftovers! With only a few ingredients, it is something that can be thrown together quickly. I also loved how creamy and thick it was without using cream or milk.
I’m working on cleaning out my garage freezer and had a turkey breast that I needed to use. My family is not a big fan of turkey since they all prefer dark meat and there is never enough. I also had some frozen tortellini and chicken stock and figured soup would be the perfect way to use it all up.
This soup is delicious! I loved the rich broth, fresh veggies, chunks of roasted turkey and the touch of fresh Parmesan to finish it off. I ended up roasting the turkey breast and using half of it for this soup. The other half I chopped to add to salads for lunch.
It seems winter has arrived really early here in PA and that makes me want to only eat soup. We’re already a big soup loving family … well, at least 3 of the 4 of us are. 🙂 I was looking for a soup to make in the slow cooker last week and stumbled across this recipe. I’m so glad I did.
The soup is creamy and packed with chicken, vegetables and wild rice. It was delicious – even better as leftovers!
I love cauliflower, but my family doesn’t so when I buy a head of it, I usually have to find ways to enjoy it. I’ve been craving soup lately and thought I would give this one a try. It was so creamy without any heavy cream or milk.
It’s perfect soup to pair with a green salad or a hunk of crusty bread.
The last time I was at the Farmer’s market I grabbed a butternut squash and wasn’t sure what to make with it. I was in the mood for soup and found a recipe for one made in the Instant Pot. Even better, this recipe is dairy-free so I could eat it without feeling horrible afterwards.
This soup was delicious – it tasted like fall in a bowl. It had those deep flavors of the curry; it was warm on the back of my throat and was creamy. I saved a container to freeze for one of those cold, winter nights when all you want to do is curl up with a bowl of warm soup and a hunk of crusty bread.
My son loves lasagna, but it’s one of those recipes that I save for a weekend to make because it can be time-consuming. This soup satisfied his “need” for lasagna and a bonus was that it made enough for leftovers for lunch and dinner.
It’s a simple soup to make and allowing the sauce to simmer in the slow cooker makes it feel like you’ve been working on it all day. You could easily make this on the stovetop if you don’t have time to let the sauce simmer for several hours. Another shortcut would be to make the sauce over the weekend and then when you’re ready to make the soup, heat it on the stove and toss in the pasta to cook. Lots of options with this recipe!
It was feeling a little like fall last week – crisp mornings, a cool breeze and a chance to turn off the air conditioning. I took advantage of it to make a creamy ham and potato soup only to have summer temps and humidity come back with a vengeance. While I love summer, I’m looking forward to fall.
Back to the soup, it was delicious and even my daughter who “HATES” soup, enjoyed it. I love that it is creamy but doesn’t use dairy … so I can eat it without feeling not so great. I loved the addition of the ham – just a bit of salt and the kale really added another flavor level. It was filling too and the leftovers are great for lunch!