Tag Archives: pizza soup

5 for Friday: 5 Favorite Soups for Fall!

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When I was putting together my list of 5 soups that we’ll make again and again and again, I noticed a theme.

Almost all of these soups are other dishes… in soup form!

Lasagna Soup

I found a link to this recipe for lasagna soup on My Bizzy Kitchen. It was love at first bite. There are other slow cooker versions online, too. But Biz is on her 8,412th batch, so I’m sure you can try any of her versions!

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Reuben Soup

I started making this one after Rob was waiting all year just to have some at a nearby restaurant that only serves it the week of St. Patrick’s Day. Turns out, this recipe is better than the restaurant one! It doesn’t have any potatoes {which Rob loathes – except for fry or chip form!}, so that’s a win for him.

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Pizza Soup

You’ll be surprised how quickly this recipe can come together! {Hint: Just 10 minutes.}

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Taco Soup

This is a new found-love – as in this week! The link is to an Instant Pot recipe, but I followed another one of her recipes to make this on the stove top. I might post my variation here so that I can follow it a bit easier next time, rather than deal with all of the back and form from recipe to recipe. I added shredded cheddar and green onions for toppings, but it really doesn’t need anything. If you’d like to throw some tortilla chips on top, be my guest!

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My final soup recipe doesn’t follow the theme I had going here; but it has become my favorite soup recipe of the year!

Immunity Soup

This is the best chicken soup I’ve ever had. I think the abundance of garlic along with the thyme and pinch of red pepper flakes help give it an extra boost of flavor that makes me swoon.

I make a big batch, divvy it up into single serving containers/zip lock bags and freeze them. That way, if I’m ever needing some comforting soup or if I’m feeling under the weather, all I need to do is pull it out of the freezer and pop it in the microwave. I don’t have to have the energy to put together a pot of soup on those days when I need it most!

It doesn’t have noodles, but I’m sure you could add them in if you’d like. Instead, I like to serve it with a crusty roll {also kept in the freezer!} with a little butter. Mmmm….

Which reminds me, that is my last bowl! Time to make a new batch for the freezer.

What is your favorite homemade soup recipe?

Cheers~
Carrie

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Soup!

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I’ve been a soup kick lately, if only because my husband is!

To be quite honest, I was just looking for a way to use up all my leftover ingredients from an Egg Roll Bowl recipe, I made out of the Skinnytaste Fast and Slow cookbook. I had a lot of bok choy and Napa cabbage to use! I found this Asian Chicken Soup recipe, but substituted my leftover pork from the Egg Roll Bowls. It was a winner in my book when it comes to using up leftover ingredients that I don’t want to waste!

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Asian Chicken Ground Pork Soup

And for the last of the cabbage I attempted to make this Healthy Chicken Ramen Bowl.

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Healthy Chicken Ramen Bowl

Okay, so that’s not a pretty picture. The egg didn’t come out soft-boiled like I’d expected; but I like hard-boiled eggs, so I didn’t mind! My chicken came out tough. But the broth was oh-so-flavorful!

Then more recently, after I broke one of my favorite beautiful bowls (WAH!) that you see in the photos above, I made this Swamp Soup.

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Swamp Soup

A more traditional Swamp Soup is made with andouille and collard greens; but Beth from Budget Bytes says she called it this because it just looks swampy with the spinach floating around in it. When Rob kept raving over this soup, it was a WIN for me. This means we’ve got a soup chock full of all the veggies we normally don’t get enough of and we can also control the sodium.

We used sharp cheddar instead of the Swiss and it was wonderful. This one is going into our recipe arsenal. I scaled the servings down to six instead of the suggested eight, but that may make too big of a bowl! I think I’d do the 8 servings next time and just freeze a bunch. It comes together really quickly, especially if you just chop all the veg the night before.

Since we’ve been making more soups lately, I liked Beth’s suggestion to freeze any leftover carrots or celery for future soups. I always end up with so many leftover carrots and celery stalks when I actually buy them for a specific dish. This sounds like such a simple and obvious solution; but to me, it’s genius.

Here are some other soups we are hoping to try in the coming weeks:

What is your favorite soup recipe? We’d love suggestions!

Cheers~
Carrie