Category Archives: 10 Days of Warm Winter Soups

Cream of Broccoli Soup- 10 Days of Warm Winter Soups Day 10

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Here we are on Day 10 of my Warm Winter Soups series and I’ve saved one of my favorite recipes for last, Cream of Broccoli Soup.  It takes only minutes to make and it’s so creamy and delicious- the perfect wintertime soup!

You’ll need the following ingredients:

  • 2 cups chopped broccoli
  • 1 cup chopped mushroom
  • 4 cups chicken broth
  • 4 T. butter or margarine
  • 4 T. flour
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 16 oz. fat-free or low-fat sour cream
  • ½ – 1 cup mild cheddar or Colby-jack finely shredded cheese

Lightly sauté the chopped broccoli and mushrooms in 2 T. butter or margarine. Add 4 cups of chicken broth, reserving ½  a cup for later and heat on medium-low.

In a separate skillet melt 2 T. of butter and add flour, salt and pepper and ½ c. chicken broth on low and blend well adding more flour to thicken if needed, continuing to stir frequently.  When the mixture starts to bubble, add the sour cream and stir constantly. Combine both mixtures, stir well and add cheese. Heat through and serve.

If you’re just stopping by you may enjoy the other soup recipes that I’ve highlighted during my 10 Days of Warm Winter Soups series.

Day 1 Creamy Potato Soup

Day 2 Vegetable Beef Soup

Day 3 Stuffed Green Pepper Soup

Day 4 Chicken Noodle Soup

Day 5 French Onion Soup

Day 6 Italian Sausage- Tortellini Soup

Day 7 Potato Cheddar Bacon Soup

Day 8 Chunky Tomato Vegetable Soup

Day 9 Hearty Taco Soup

Now that I’ve shared my favorite soup recipes, it’s time for you to share your favorite Warm Winter Soup and I can’t wait to try some new recipes! Link-up below… *for some reason, the thumbnails for the link-ups are not showing up here in this post. You will need to click directly on the view/add link below to see the link-ups to this post.


Hearty Taco Soup- 10 Days of Warm Winter Soups Series Day 9

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Well, here we are on Day 9 of 10 Days to Warm Winter Soups. I have to admit that I’m not always the best at planning ahead so my family has been eating soups since the middle of last week. I guess you could say that they have been my guinea pigs for the recipes we’ve tried.

When my husband called to tell me he was on his way home from work today and asked what was for dinner, I could hear the lack of excitement in his voice when I told him it was yet one more soup. I knew today’s selection needed to be something hearty. Something he could really sink his teeth into. Since I had just returned home from a day of thrift store shopping, I just wanted something quick and easy. I came up with the perfect solution in the form of this Hearty Taco Soup.

You’ll need the following ingredients:

  • 3-4 15.5 oz. cans of black beans
  • 1 bag of frozen corn or 2 cans of corn, whatever you have on hand
  • 1 large (24 oz) jar of mild salsa
  • 2 chicken breasts, diced or 1 lb. of hamburger
  • 1 pkg. taco seasoning
  • 1 bag Corn Chips
  • Low-fat Sour Cream
  • Colby Jack or Mexican Blend finely shredded cheese
  • Fresh or dried Cilantro

Dice and cook the chicken breast until cooked thoroughly or brown hamburger if you opt for that selection. Drain the fat and add pkg. of taco seasoning, following the directions on the package.

In a pot or crockpot, add the black beans, corn, salsa and meat and bring to a boil. Reduce heat and simmer for ½ hour or cook on low in the crockpot for 2-3 hours.

To serve, garnish with corn chips, sour cream, cheese and cilantro. This would also be yummy served with corn bread.

Are you curious as to my family’s reaction? After his second helping, my husband said, “Now that was good, honey!”

Just the reaction I was looking for!

Tip: To cut down on the cost of this meal, you could easily omit the meat, just add the Taco Seasoning directly to the soup mix.

In case you missed it, here are links to the previous 10 Days of Warm Winter Soups series.

Day 1 Creamy Potato Soup

Day 2 Vegetable Beef Soup

Day 3 Stuffed Green Pepper Soup

Day 4 Chicken Noodle Soup

Day 5 French Onion Soup

Day 6 Italian Sausage- Tortellini Soup

Day 7 Potato Cheddar Bacon Soup

Day 8 Chunky Tomato Vegetable Soup

Don’t forget-tomorrow it’s your turn to share your favorite soup recipe! I hope you’ll stop back and link-up!

This post is linked to Tasty Tuesday.

 

 

Potato Cheddar Bacon Soup- 10 Days of Warm Winter Soups Day 7

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Last week I shared my version of a Creamy Potato Soup, today I’d like to share another potato soup recipe, Potato Cheddar Bacon Soup.  I think potato soups make a perfect wintertime meal. Not only are they typically easy to make, potatoes are relatively inexpensive- especially when you buy them in bulk. I purchased a 50 lb. bag of russet potatoes this week for only $10.99 which comes out to the equivalent of about $2.19 per 10 lbs. I don’t know about where you shop, but in our neck of the woods, a 10 lb. bag of potatoes is considerably more.

Today’s soup is actually one that my mom taught me to make when I was in high school.

You’ll need the following ingredients:

  • 5 lbs. of potatoes (more or less depending on the size of your family- I like to have leftovers so I fill my Crockpot full)
  • 1 med. to large onion, sliced or diced
  • ½ a pkg of bacon (I use Turkey Bacon)
  • 1 can Cream of Celery Soup
  • 1 can Cream of Chicken Soup
  • 1 can Campbell’s Cheddar Cheese Soup
  • Salt and Pepper to taste

Slice the bacon into bite size pieces and cook it in a skillet with the sliced onion.  The bacon should be cooked thoroughly, but not overly crispy.

Peel the potatoes and cut them in chunks and place in a pot or Crockpot. Add just enough water to cover the potatoes and stir in all three cans of soup.  If you are cooking this on the stove, you will want to bring the soup to a boil and then reduce the heat to simmer until the potatoes are tender- about 30 minutes or so. If you are utilizing your Crockpot (my favorite) you can cook the soup on high for about 2 ½ to 3 hours or until the potatoes are tender.

Both the Cream of Chicken Soup and Cream of Celery Soup can be substituted for other Cream of… soups depending on what you have on hand. Personally, this is the combination that I prefer but you can adjust it for your tastes.

If you’re just stopping by you may enjoy the other soup recipes that I’ve highlighted during my 10 Days of Warm Winter Soups series.

Day 1 Creamy Potato Soup

Day 2 Vegetable Beef Soup

Day 3 Stuffed Green Pepper Soup

Day 4 Chicken Noodle Soup

Day 5 French Onion Soup

Day 6 Spicy Italian Sausage- Tortellini Soup

Don’t forget- Friday I’ll be hosting a link-up where you can share your favorite warm winter soup recipe!

Have you tried any of the soups in my series yet?

Spicy Italian Sausage-Tortellini Soup- 10 Days of Warm Winter Soups Day 6

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Welcome to Day 6 of my Warm Winter Soups series!

Today’s soup is a bit different from  the other soups that I’ve showcased so far during my 10 Days of Warm Winter Soups. Unlike the others, this recipe is one that I came up with on my own.  My family wasn’t really eager to try my own creation, but once I assured them it was good, they loved it. The only suggestion I recieved , from my husband, was that maybe it was a bit too spicy and I should cut back a bit next time I make it. Personally, I don’t mind spicy, but since I cook to please my family I’ll probably omit the Italian Sausage and stick with plain sausage in the future.

Ingredients:

  • 1-2   Pkgs. Cheese Tortellini
  • 1 lb. mild Italian Sausage
  • 4 large carrots, diced and chopped
  • 1 med. to large onion
  • 1 cup chopped zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tsp. Italian Seasoning
  • 1 tsp. Parsley
  • ¼ tsp. Black Pepper (or more to taste)
  • 1 beef bouillon per cup of water
  • 1 can diced tomatoes, drained

Crumble the sausage and cook it thoroughly in a deep skillet with thinly sliced onions. Drain any fat off the skillet and add the carrots, Italian Seasoning and pepper in two cups of water with two bouillon cubes and simmer.

In a stock pot add the sliced red and yellow peppers,  zucchini and one can drained and diced tomatoes with 8 -10 cups of water and as many bouillon cubes (you could substitute the water and bouillon cubes with beef broth or stock). Bring to a boil and add one to two packages of tortellini and follow directions on the package, boiling for about 3-4 minutes.

Mix the skillet contents with the stock pot ingredients. Cook for a minute or two longer and serve.

I made a simple tossed salad to accompany the soup and found the soup to be hearty and filling.

Do you have a soup recipe that calls for tortellini? Perhaps you’d like to link it up to the 10 Days of Warm Winter Soups Link-up on Friday? I can’t wait to try some new soup recipes!     

This post is linked to Tasty Tuesday from Beauty and Bedlam.

French Onion Soup- 10 Days of Warm Winter Soups Day 5

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Welcome to 10 Days of Warm Winter Soups! Today I’m sharing a recipe that is super easy and cheap. I have to tell you that this week wasn’t a week for stocking up on groceries at my house so by yesterday the pickings were getting pretty slim. I’d planned to make a really yummy Broccoli Soup, but we’d eaten the broccoli earlier in the week.  Still, with our meager amount of food in the house I still found the ingredients to make this French Onion Soup recipe.

You will need the following ingredients:

  • 3-4 cups of thinly sliced onions
  • 4-5 cups of water
  • 4-5 Beef Bouillon cubes
  • ¼ cup of butter or margarine
  • 2 TBSP of flour
  • 1 ½ tsp salt
  • ½ tsp of Worcestershire sauce

Begin by lightly sautéing the thinly sliced onions in butter or margarine on the stove for 15 minutes. Add the Worcestershire sauce, salt and flour. Mix the flour into the onions to thicken; this will make a bit of a paste. Add the beef bouillons and water and bring to a boil. You could also use Beef Stock in place of the water and bouillon combination, but I didn’t have any on hand. Reduce heat and simmer on the stove for about one hour or transfer to a Crockpot for 1 ½ – 2 hours or until you are ready to serve the soup.

This is yummy if you pour your soup over a slice of crisp French bread or a handful of croutons and top with a bit of grated cheese. I didn’t have any cheese on hand, but I did make a loaf of French bread which turned out very well for my first attempt at bread making. We simply dipped our bread into our soup.

Have you ever made French Onion Soup? Is your recipe basically the same? How is yours different?

Next week I’ll be back for more 10 Days of Warm Winter Soups. Don’t forget, I’ll have a link-up Friday so you can share your favorite Warm Winter Soup!