Friday, January 18, 2008

Soup weather...

Ok, it's supposed to start some freezing rain here this afternoon, and I'm doing laundry and Seth's napping (I know, I'm always doing laundry and Seth's napping when I post)... and it just feels like soup weather. I've checked the forecast, and it's going to be soup weather all week. Yeah! I love soup, but I'm feeling like I'm in a bit of a soup rut. I've got several tried and true recipes, but I'd like some new ones.

Especially for chili... David is really picky about his chili. I love you, honey. He doesn't like "bland" chili, so that means it's got to have some kick and punch and bite for him to happy with it. I would prefer that my chili doesn't burn my taste buds off my tongue. We need a happy medium, I guess. Oh, and he loves lots of fattening sausage and tons of meat in his chili. I would prefer to cut that down and go for more beans. Anybody out there got a good chili recipe out there that could fit the bill? I've been on the Bush's beans website this morning, but I'm not sure they've got quite what I'm looking for...

Also, anybody got any ideas for what to serve with soup? I'm in a cornbread rut, too. Yup, I see a yellow corn bread road stretching out in front of me as far as the eye can see. =) Help!

I was reading Frugal Hacks this morning, and Janelle? (sorry, can't get there for some reason to check the spelling) was talking about how much she missed eating Panera whenever she wanted to, and that got me thinking about how my favorite meal there is a bowl of french onion soup and half a chicken salad sandwich. Mmmm. But it's going to be nasty out, and I can make some yummy soup and a sandwich at home. Tonight it's going to be potato soup with some sort of sandwich. I have to hit SuperTarget today anyway to take back some picture frames, so I think I'll see if they can give me enough proscuitto for two sandwiches, and maybe I'll get two special rolls for those. With a couple of leftover candles from the advent wreath, maybe I can create that marshmallow roasting experience she was talking about. Thanks for the idea! When you've got a baby, sometimes you can get in a rut with date nights at home. =)


Sherry said...

Well, I don't have a good recipe for chili, but I just got a new soup recipe today. So I haven't had a chance to try it yet, but the lady who gave it to me said it's her favorite, so just for some variety, I thought I'd share.
Broccoli and Cheese Soup
1 large sweet onion (chopped)
3 tablespoons butter or margarine
1 large (family size) can cream of mushroom soup + 1 can milk
1 large Cheese Whiz
1 large bag frozen broccoli (chopped or florets) your choice
1 small bag frozen spinach

Sautee onion in margarine until onion is translucent. Add soup, milk, cheese whiz, broccoli and spinich. Cook over low heat until broccoli is tender.

Serve with good crusty bread.


This looks like a pretty simple soup (that the way I like my recipies - simple and easy)
So I thought I'd share. Do with it what you like. Happy Soup Days!

Anonymous said...

Hi Ellen,
I'm Stephen Shingler's mom and happened to go to your blog from Sarah's. Here is a great fun soup.
Taco Soup
1 lb ground beef (browned and drained.)
1 can corn (drained)
1 can kidney beans (undrained)
1 can pinto or black beans (undrained)
1pkg taco seasoning (I use 1/2)
1pkg ranch dressing mix (I use 1/2)
1 can diced tomatoes
4oz. sour cream
4oz. cheddar cheese

Combine beef, corn, beans, taco seasoning, Ranch mix and tomatoes in stock pot. Cook on low 2-3 hours or 5-6 hours in crock pot.
(It freezes great.)

Serve over Fritos, top with sour cream and cheddar cheese.

This has always been a favorite when I've served it to large groups.

Also, the white chicken chili on the Bush Bean website is excellent.

Also, I just made chicken and dumplings the easy way. Cook a whole chicken in a stock pot covered with water and 1 or 2 cans of cream of chicken soup. Debone chicken put back into the pot with the liquid. Cut 6 large flour tortilla shells into long noodle size pieces and add to the chicken and stock after it comes to a boil. Cook for about 5 minutes or until the noodle pieces seem tender. Add salt, pepper and fresh chopped parsley. I served this with fresh brocolli and carrots and dip. Of course I'm the only one who ate the vegetables!!
Happy Soup Days,
Mary Shingler