Slow Cooker Split Pea Soup

This soup might not be very pretty much oh my goodness is it delicious! The bacon-ham flavor really shines in this dish, supported by the creaminess from the peas and subtle notes from the carrots and onion. I was surprised at how much I really liked it and wished that I had made a double batch! The peas provide more texture than flavor so even if you're not a huge fan of green peas, I would recommend giving this rich, warming soup a try!

With the unusual green color of the soup, it would be fun to name it Green Monster Soup or The Hulk Soup or something similar for the kiddos. 

Another part of this I loved was how easy it was to prepare! Chopping the vegetables takes the most time and then you just pop everything in the slow cooker. Easy 'peas'y. (Haha I crack myself up).

What You'll Need:

1 cup split green peas
4 slices thick cut bacon
1 cup ham, chopped
1 sweet yellow onion, coarsely chopped
1 carrot, diced
2 bay leaves
salt and freshly ground black pepper
5 cups water

shaved Parmesan for garnish 

What To Do:

Prepare bacon, cooking until maximum fat is rendered and bacon is crispy. Remove from heat and dice. In the drippings, cook peas, ham, onion, carrot and bacon pieces for about five minutes or until all of the bacon drippings have been absorbed. 

Transfer ingredients to your slow cooker, and add water, seasonings and bay leaves. Cook on low for 6-8 hours. When ready to serve, discard bay leaves and stir well. Ladle into bowls and top with shaved Parmesan!

recipe adapted from Cook Republic 

Super Delicious Soup Round Up!

Y'all, I just love soup. I'm about to share some new recipes but until then, here are some of my absolute favorites! Celebrate fall with a big bowl of one of these delicious recipes. 

Homemade Creamy Tomato Soup

Spicy Southwestern Chicken Soup

Potato Broccoli Soup with Bacon and Parmesan 

Creamy Chipotle Carrot Soup with Goat Cheese

Creamy Butternut Squash and Pumpkin Soup 

Broccoli Cheese Soup 

Zuppa Tuscana

Italian Beef Stew

Spicy Southwestern Chicken Soup

Last week it was Chili's. This time? Chick Fil A. 

You see, they have this amazing Chicken Tortilla Soup. It's seasonal so when it's available I'm all over that. I love that it's creamy and filling but also spicy! I attempted to recreate it at home. It's not exactly the same, but it is still super delicious. The rich broth warms up your whole body and the hearty contents leave you full and content- a wonderful recipe for a cold day. 

I gave my soup some heat with fire roasted tomatoes and hot green chilies. You can always kick up the flavor with cayenne pepper. Or you can tame it for children by using plain diced tomatoes and mild green chilies.  

Also, after I made this I realized that there aren't actually any tortillas in it... so instead of calling it tortilla soup, it is henceforth Spicy Southwestern Chicken Soup. With tortilla chips on top if you're so inclined. 

What You'll Need:
1/2 large onion, diced
2 tbsp olive oil 
2 cloves garlic, minced 
2 cups shredded chicken 
1 15 oz can black beans
1 15 oz can Great Northern beans
1 15 oz can sweet whole kernel corn
1 14.5 oz can diced fire-roasted tomatoes
1 4 oz can hot diced green chilies 
4 cups chicken broth 
1 tbsp chili powder
1 tsp cumin 
salt and pepper 
1/2 cup heavy cream 
for topping:
tortilla chips 
avocado slices
shredded monty jack cheese 

What To Do:
(To prepare the chicken, I placed three chicken breasts in the crock pot with 1 cup water, 1 tbsp chipotle seasoning, 1 tbsp garlic powder, 1 tbsp onion powder and salt and pepper. I cooked it on low for four hours and then shredded it with two forks. Use whatever is easiest for you!)

In a soup pot, heat oil over medium heat. Cook onion, stirring frequently, for about five minutes or until translucent but not browned. Add garlic and cook about one minute more. Add chicken and heat through. Add beans, corn, tomatoes and chilies, stirring well. Season with chili powder, cumin and salt and pepper to taste. Pour in chicken broth and bring to a boil. Reduce heat to medium and allow soup to simmer for twenty minutes. 

If you want your soup to be thicker, transfer 2-3 cups of soup to a blender and blend until smooth. Stir back into the soup until fully incorporated. You can also mix two tbsp flour with 1/2 cup of soup liquid and stir it back into the soup to thicken it up.

Add heavy cream and stir completely. Taste to check seasoning. Serve warm with toppings! 

This would easily translate to a crock pot recipe as well! The longer the soup simmers, the better the flavors meld together- just add everything and leave it cooking on low all day!

Potato Broccoli Soup with Bacon and Parmesan

As per the usual, it seems that Texas can't decide what season it wants to be in. One day it is sunny and warm and lovely- the next it is windy and gross and super cold (in case you haven't noticed I have an obsession with using polysyndeton in every blog post). 

Well, for those yucky cold days, this soup is perfect to warm you up! It's chock full of veggies and even though you cook them in bacon grease, they're still vegetables ;) It's a tasty hybrid of broccoli cheese soup and baked potato soup. This recipe is also super easy to adapt for whatever you've got on hand! Add in shredded chicken or black beans for added protein. Add in peppers, corn, greens, or other veggies! Leave out the bacon and use vegetable stock for a completely vegetarian dish. Sub in your favorite dairy substitute for the cream for dairy free soup. So easy. So good. Comfort food at its best. 

What You'll Need:
1 cup diced carrot
1 cup diced celery 
1 small onion, diced
2 cloves garlic. minced 
4 slices bacon
2 cup broccoli, chopped 
 2 Russet potatoes, peeled and cubed
4 cups chicken broth
1 cup heavy cream 
1/2 cup freshly grated Parmesan cheese 
salt and pepper 

What To Do:
Cook bacon over med-high heat until crispy and maximum fat has been rendered. Set bacon aside. 

In the bacon drippings, cook the carrot, onion, and celery until the onion is translucent and carrot and celery are softened, about five minutes. Add garlic and cook for one minute more. 

Add potatoes and broccoli and stir to coat completely. Season well with salt and pepper. Cook for seven to ten more minutes or until potatoes have softened (add 1 tbsp of butter or olive oil if needed). 

Pour chicken broth over the veggies and stir well, scraping up any bits from the bottom of the pan. Simmer for twenty minutes. 

Place 1/2 of the soup in a blender and blend until completely smooth (in batches if necessary). Stir back into the pot. Add cream, crumbled bacon, and Parmesan and stir well. Allow the soup to thicken for a few minutes and then serve hot! Garnish with extra bacon and Parmesan.

original recipe 

Creamy Chipotle Carrot Soup with Goat Cheese

It really is that bright orange. 

It is probably just me, but even though I love to snack on baby carrots, I tend to have a nearly full bag of drying-out carrots before too long. Well, as to not let these dear orange friends go to waste, I whipped up some carrot soup! I'd never had it before, but it turned out quite delicious and very similar to my butternut squash and pumpkin soup. I read a few different recipes and then just kinda winged it. It was a tiny bit bland for my taste so I kicked it up with chipotle seasoning and goat cheese. Perfection. 

I ate two glorious bowls and thought- this is basically just carrots so it's totally okay to have seconds!

It's naturally gluten free, and can easily be made vegan or dairy free with a couple of substitutions. Sub in vegetable broth for the chicken broth, olive oil for the butter, and coconut or almond milk for the half and half. I really love how versatile it is!

What You'll Need:

1 lb bag of baby carrots, chopped (or one pound carrots, peeled and diced)

1 tbsp butter

1/2 yellow onion, diced

2 cloves garlic, minced

2 cups chicken broth 

1/2 cup half and half

1 cube chipotle seasoning or 1 chipotle in adobo sauce, pureed

salt and pepper to taste

goat cheese crumbles 

What To Do:

Heat butter over medium heat and cook onions for 5 minutes or until translucent but not browned. Add garlic and cook until fragrant, about one minute. Add carrots, broth, salt and pepper. Bring pot to a boil, then reduce heat to medium and simmer for about twenty minutes or until carrots are very soft. Transfer contents into a blender and blend until completely smooth, doing so in batches if necessary. Pour back into pot and add half and half and chipotle. Stir together and adjust salt and pepper to taste. Serve warm, topped with goat cheese crumbles. 

Delicious and healthy!

Creamy Butternut Squash and Pumpkin Soup

What You'll Need:

1 butternut squash

1/2 can pumpkin puree

32 oz vegetable broth

(spices to taste)

salt

black pepper

nutmeg 

cayenne 

1/2 cup heavy cream 

What To Do:

Peel and cube the squash. Heat vegetable broth over medium-high heat and add squash and spices. Simmer for thirty minutes or until squash is soft. Pour soup into a blender and blend until smooth. Pour back into your soup pot and add pumpkin puree and heavy cream, stirring well. Simmer for an additional five minutes and serve hot! 

I served the soup in small glass tumblers so that it could be enjoyed utensil-less! It would also look great is parfait or shot glasses.  Of course, plain ol' bowls with spoons work too :) 

Garnish with a little more cream drizzled over the top or sprinkle Gorgonzola cheese and toasted pumpkin seeds over.

This recipe makes quite a bit of soup, but it freezes really well! It also lends itself to adaption very easily. You can omit the cream for a very healthy meal. You can add sweeter hints with maple syrup or molasses. You can add more savory hints with leeks, garlic or onion. Or kick it up with more cinnamon, cayenne or chipotles. The sky is the limit with this basic and very delicious recipe. 

Inspired by and adapted from  these three posts. 

Thanksgiving Cocktail Party Menu

Set Up

Appetizer- Creamy Butternut Squash and Pumpkin Soup 

Autumn Soups to Keep You Warm

I'm sad to admit that there hasn't been a lot of cooking going on over here recently. Living alone, working at a food truck park (which is awesome), and having a very limited budget have basically reduced most of my meals to protein bars, sandwiches, salads, and breakfast-y items like scrambled eggs or pancakes. 

But I wanted to share with you some previously published and very delicious soups as you delve into the chilly fall weather! 

Baked Potato Soup 

Broccoli Cheese Soup in a Bread Bowl

Crock Pot Chicken Stew

No photo, but still one of my favorites. It's probably the most low maintenance recipe on here! 

Italian Beef Stew

Taco Soup

Zuppa Tuscana 

I would love for you to send me links to recipes for your favorite soups!

Broccoli Cheese Soup

This would be perfect alongside a sandwich with leftover turkey, 

or in a bread bowl as a whole meal. 

It has a great textured, flavorful quality that is chock full of warm goodness! 

I left the broccoli pretty big and didn't blend it too much 

and it had a very hearty consistency.

For my bread bowl, I bought some scratch made kaiser rolls 

from the bakery. Cut a hole in the top and dig out the insides. 

I served center bread pieces with olive oil and spices as an appetizer! 

This recipe is also easy to adjust. I didn't have whole milk or 

half and half so I subbed in 2% milk and heavy cream. I'm not sure 

how much cheese I actually added.. i just shredded 

a whole block and threw it in!

You could also add in carrots or bacon bits to add color and flavor!

What You Need:

1 small Onion, Diced

1 stick Butter

1/3 cup Flour

4 cups Whole Milk

2 cups Half-and-half

4 heads Broccoli Cut Into Florets

1 pinch Nutmeg

3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)

Small Dash Of Salt (more If Needed)

Freshly Ground Black Pepper

Splash Of Chicken Broth If Needed For Thinning

What To Do:

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

adapted from The Pioneer Woman

Besides baked potato soup, this is my favorite warm-you-up meal soup! 

What's your favorite warm-you-up soup?

Zuppa Tuscana

Sometimes Olive Garden's soup, salad and breadsticks meal is just too good to pass up. 

I like that you can get bottomless soups and, theoretically, try all the flavors. 

I really like the Chicken and Gnocchi, the Pasta Fagioli and the Minestrone. 

I've wanted to like the Zuppa Tuscana soup but I am not a big fan of Italian sausage.

Then, I saw that Ree made this on The Pioneer Woman and remembered I had some ground turkey at home just sitting in the freezer. So, this is a little variation on Pioneer Woman's variation of the Olive Garden soup... but it turned out so good! It was really easy to make. It's a wonderful, creamy, flavorful soup. Plus with ground turkey instead of Italian sausage, you save a few calories!

As the temperature keeps dropping I believe this may be one of those soups that keeps cropping up to keep us warm and well fed. 

First, slice five or six red potatoes and boil them in water.

While that's going, mince some garlic.

The first time I minced garlic it was a frustrating struggle. Here's what I learned that made it go much faster: Push the heel of your palm down until the bulb splits. Place the blade of a knife flat across each clove and press down. This should make it simple to remove the skin and trim the ends. Then, toss them in a food processor or chop em up by hand.

Use 2-3 cloves, according to taste preferences

And chop up half an onion. I was cooking for a picky eater who doesn't like onion so I left the chunks big enough to pick out.

Chop up some fresh spinach (or kale- I couldn't find any at HEB but spinach worked just as well!)

Brown a pound of ground turkey with your clove of garlic and onion, and a little olive oil. Add in salt and ground black pepper to taste, as well as a generous sprinkling of crushed red pepper and oregano.

Once it's all browned, pour in two cans of chicken broth and about two cups of heavy cream. You can play around with your liquids to figure out if you'd like a lighter or creamier broth. If you really want to cut back on calories, use milk instead of cream and thicken your sauce with a little bit of flour.

Throw in your greens and let it simmer for about ten or fifteen minutes. Mash your potatoes with a fork a little bit to mix potato throughout the soup. Check for taste and add any last minute seasonings. 

Serve with garlic bread and tossed salad. 

Yum! Now I'm determined to duplicate their salad dressing. It's addictive!

Recipe adapted from The Pioneer Woman,