With winter in full swing, I’m declaring it soup season! And this Chicken Tortilla Soup is not only warm and satisfying, it’s incredibly easy to throw together. Perfect for these busy days! Only six ingredients are required. One is cooked chicken. Disclosure: The original recipe on allrecipes.com calls for canned chicken. My personal preference: Cooked chicken. And it’s so easy. Leftover turkey from a holiday meal? PERFECT! Use that instead! And, if I don’t have any leftovers I just cook up some salsa chicken in my Instant Pot and shred it before adding all the other ingredients. Rotisserie chicken also
Despite all the trends, old-fashioned comfort food is still a mainstay and this Hamburger Barley Soup is an old reliable. It combines some pretty common pantry items into a hearty and satisfying soup. I adapted this recipe from one on allrecipes.com many years ago. Before that, I almost never bought barley, but now I make it a habit to have it in the pantry. As well as V8, which I stock in the winter to make my beef stew. Other than that, you probably have the rest of the ingredients on hand right now. Barley doesn’t get much attention these
Sometimes recipes come from unexpected places. This vegetarian Butternut Squash Chowder is one of those. My daughter had pictures of a recipe card and directions from a friend of hers, who subscribes to a meal kit delivery service. The service sends you meal ingredients in the right amounts and step-by-step cooking instructions. If all the recipes are like this one, I might have to sign up! However, I did have two small problems with the directions. The first was that quantities were not given for all the ingredients. But that was pretty easy to figure out. The second was that
Minestrone is a wonderful soup of Italian origin. It is primarily made of vegetables, however, it is common to also use a little cured meat as a flavor base. I have made this many times using pancetta, described as the Italian version of bacon, although some feel its more like ham. Anyway, this version, adapted from one found on All Recipes, is vegetarian and is only meant to be a starting point for your own special brand of soup. I have often seen that Minestrone translates to “Big Soup.” Online translators do not reproduce this, but per Wikipedia: “In modern
As a child, I always turned up my nose to Split Pea Soup. Was it the color? Too bad, because I’m sure Mom’s soup was great: starting with a ham bone, cooked on the stove top; the whole bit. As an adult with wiser taste buds, I love this. However, I thought I could do it the way Mom did: purchasing ham on the bone, serving a “normal” meal of ham and then saving the bone thinking I could use it for soup. You know what? HUGE pain! My pot was too small for the bone and I had no
Here is an easy and cost-effective way to make your own vegetable broth using scraps you would otherwise throw away.
You know, ramen has come a long way. I don’t think I ever heard of it until I was in college. At the time, ramen meant cheap instant noodles with a flavor packet. And cheap! What were they, three or four packs for a dollar? Perfect dorm room fare: Carbs that didn’t require a lot of cooking or kitchen equipment. Of course, you were always hungry an hour after. Fast forward to today. Ramen has been dressed up and taken downtown. Seems like there’s a ramen restaurant on every other corner, each claiming to be better than the last. How
Happy Spring! It is almost May, which means green grass, flowers and…snow? We did in fact have snow just last weekend here in southern Wisconsin—kind of a cruel trick from Mother Nature. As much as spring is warm and wonderful, it can also be unpredictable. So, it is probably a good idea to keep soup in mind for those cooler days. And, since we are leading up to Cinco de Mayo, what better choice than Black Bean Soup? Like most soups, this one is easy to tinker with by adjusting the seasonings to suit your personal preference. The inspiration for