My son loves soup and has been asking me to make it for him. Most of the soups I make are in the fall and winter, and wouldn’t work for a hot summer night. I found this recipe for a light and brothy soup – perfect for summer! It’s a full of delicious fresh veggies and homemade pesto.
It was delicious and we all loved it! You can easily swap out some of the veggies for what you have on hand or prefer, but we loved it packed full of green vegetables.
It’s been frigid here in PA for the last 2 weeks and I’m so ready for some warmer temps. I enjoy winter, but this cold weather we’ve been having is extreme. School was closed two days last week because of snow and the extreme cold. As much as I love my kids, I’m so ready for them to go back to school! Cold weather also makes me want to do nothing…not good for getting back to working out and eating better. I’ve made this soup and chili because I needed some comforting food.
We have a small restaurant near us that has amazing baked potato soup and I’ve tried to duplicate it numerous times and I’m not there yet…but I’ll get there. This version of soup was quick and easy to make – especially when using the Instant Pot! I think the prep may have taken a little longer than the actual time it cooked. I enjoyed this soup the next day for leftovers. I think having it sit in the fridge for a day enhanced all the flavors even more.
It looks like winter has finally arrived here in PA and I’m ready to bring out all the comfort food recipes I’ve been saving. Soup is one of the meals I make most in the winter time. I love being able to throw everything into one pot (or slow cooker) and dinner is served. Quick and easy!
This soup was hearty and thick – almost more of a stew than a soup. My kids loved it – even my daughter who HATES soup. The next time I make it, I’m going to make swap out some of the ingredients for chicken stock to make it a non-creamy version and a little bit lighter.
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. 🙂
