Baby, It’s Cold Outside
- By: Hallee
- 2 Comments
Looks like a good portion of the United States is getting blanketed in snow over the next few days. What’s better on a snowy holiday weekend than a pot of homemade soup?
Traditional Zucchini & Tomato Italian Soup
This soup was an accident while making spaghetti sauce. It was too thin, and the flavors just not strong enough to be sauce. But it was a phenomenal soup – especially served with a French Bread.
Hallee’s White Chili Recipe
This soup gets rave reviews whenever I serve it. It is Kaylee’s favorite soup that I make.
Broiled Fresh Tomato Soup
An awesome soup to serve in a bread bowl. Tomato soup – the ultimate comfort food.
I call this Heat-Free Chili, but it’s easily spiced up if you’re serving grownups instead of toddlers. It’s simple, delicious, and good for you. I like to serve it with Old Fashioned Cornbread.
Beefy Black & White Bean Soup
This soup is perfect for a black & white New Year’s party. It’s also REALLY good.
Crockpot Vegetable Beef Soup
One of my favorite soups to make. You just kind of dump anything in it you want. I make something similar at the soup kitchen and will put cabbage in it just to add that much more fresh veggies to it.
Hearty 16-Bean Soup
This is another great one for a bread bowl. I have a big 5-gallon bucket of 16-bean soup mix, so I make it regularly. It is absolutely one of my favorite soups.
Amazing Butternut Squash Bisque
This bisque melts in your mouth like butter. It is so rich and so wonderful.
Very Unordinary Chunky Vegetarian Chili
This chili packs a flavor punch. All of the peppers and onions combine to give just a wonderful spoonful of flavor in every bite.
Savory Lamb & Fennel Stew
This is a wonderful, savory stew. The lamb meat and the fennel combine with the other veggies for a wonderful flavor combination. I love stew and serve this with Ma-Maw Lucille’s Buttermilk Biscuits with a handful of grated cheddar cheese thrown into the batter.
Homemade Chicken Noodle Soup with Spinach
I think this soup and the Crockpot Vegetable Beef Soup would be a toss-up for me as to which is the best soup to have simmering on the stove on a cold, January, snowy day. It is pure comfort food, good for you, packed with vitamins and nutrients.
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I love soup!
We had vegetable soup yesterday, and will probably heat it up again today for lunch.
I love white chili, but don’t have a good recipe. Can’t wait to try yours.
In the spirit of swapping soup recipes, here’s one of my favorites.
8 cups chicken broth
4 cups water (or an additional 4 cups of broth)
1 cup chopped fresh green beans (about half a pound)
3 good sized potatoes, peeled and cut
2-3 chopped carrots
2/3 cup barley
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 small green bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 stick of butter
1/2 cup all-purpose flour
1. Measure the chicken broth into a large soup pot. Bring to a boil. Add the green beans, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts, potatoes and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
2. Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Disolve the roux in some of the broth from the soup and then stir it into the pot. Simmer 10 minutes more.