Do you ever come back from a few days away and just want a homey, simple meal? I always seem to need a food break after a trip. I spent last weekend camping at my Nanny’s cabin. It is my favorite place on earth because there’s no cell service, no tv, no internet and a huge field to play in with a creek to cool off in. My kids burst out of the car like rockets when we arrive and run around all day every day. The cousins build forts and mud pies and memories together. They sleep like rocks while we’re there, usually drifting off on the deck trying to spy shooting stars in the mountain skies.
Whenever I’m feeling particularly lazy, I make soup. Dinner can not get easier. Dump it all in a pot, let it simmer away doing all the hard work for you. Serve with some nice crusty rolls or some knockoff Olive Garden bread sticks (you know it’s just butter and garlic salt on those things right?). Mmmmmm delicious. Minestrone is one of my favorite soups because it’s so stinkin’ hearty and full of yummy veggies. This minestrone is not only mouth-watering, it’s also waist friendly. Soup weather is almost gone for this year, so get this one in before the days get too warm! Continue reading
It’s been about 6 hours since I had this delicious soup for dinner. I haven’t stopped thinking about how awesome it was. Perfectly blended spices and rich chicken flavor combine in a soup that (in my humble opinion) could best any Mexican restaurant’s version of this south-of-the-border classic. As incredible as it tastes, you’d think it requires slaving away in the kitchen all day. But you’d be wrong. Your slow-cooker does all the work. Just throw it in and let the magic happen. The only effort required is the homemade tortilla strips . (sigh) Yes, you could certainly substitute regular corn chips I suppose – but with your soup practically making itself, come on…you can handle making the tortilla strips. Really. You can do it. They are the perfect crunchy topper to an absolutely fantastic meal. Happy Cinco de Mayo! I know, I’m a few days early…I like to stretch out celebrations as much as possible! Continue reading
When I got a hankering for her amazing soup and called for her recipe, I got the bad news. There is no recipe. She just throws stuff in the pot. Darn! I hate when that happens. She did give me the general idea and I did the best I could to recreate some version of her soup. Here’s what I came up with. It was delicious. I actually started this in the crock pot today and then changed my mind and simmered it on the stove the way mom always did. I’m sure you could just as easily throw it all in a crock pot and walk away for 8 hours.
This soup is GORGEOUS! It’s also delicious. How much salt you need will greatly depend on what kind of chicken stock you use. Don’t add all your salt at the beginning! After it has simmered, taste it with a clean spoon and decide if you need any more salt added beyond 1/2 teaspoon. Serve with my Brown Sugar Croutons for a truly gourmet appetizer. Add a salad and you’ve got a light dinner.
This was one of my very favorite meals growing up. The aroma of wonderful vegetables and broth with cheesy tortellini always signified the beginning of cold nights and crisp fall days in my mom’s house. She always put kidney beans in this soup, but I don’t care for them at all – feel free to add them if you like. I chop all my veggies in the food processor – cut big chunks of celery and onion and throw them in the Cuisinart along with baby carrots. A couple quick pulses, into the pot and then dump all the cans in there too. Total prep time, about 3 minutes.
Mom’s Meatball Tortellini Soup
4-6 Handfuls (about 20) frozen meatballs
1 28 ounce can chopped tomatoes
3 cans (14.5 oz each) beef broth
1 C chopped celery
1 C chopped carrots
1/2 onion chopped
1 can garbanzo beans
Pepper to taste.
Combine all and simmer 45 minutes to 1 hour. 10-15 minutes before serving, add 4-6 handfuls (to your tastes) of cheese tortellini. Allow sauce to cook tortellini thru.
Serve with crusty bread and shredded parmesan cheese.