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Friday Favorites – Week 187 – Featuring Soups

October 10, 2013 15 Comments

friday favorites

Hey everyone! Welcome to this week’s Friday Favorites!  Hope you are all having a lovely October so far!  While you’re here today, don’t forget to enter my Harvest Halloween Giveaway. Also, this week I launched a great giveaway from Arm & Hammer in which you could win a prize pack featuring 2 to 3 of their products AND a $100 Visa Card!

Easy Red Lentil Soup

Easy Red Lentil Soup from Gluten Free A-Z Blog

Chicken Chili

Chicken Chili from Saving 4 Six

Minestrone Soup

Minestrone Soup from A Mother’s Shadow

Thanks for stopping by this week! Link up below!


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Filed Under: fall, Friday Favorites, recipes, soup, soups

Bertolli Soups & Risottos – Review & Giveaway

October 9, 2012 19 Comments

With the coming of the cool fall weather (not to mention, the cold winter ahead),  I love to make warm hearty meals like soups!  Bertolli has a fantastic line of Meal Soups, Risottos, and Meals that go from the freezer to the stove top, to your table in minutes!

I love Bertolli!  Their products smell and taste so fresh!  And they are just as good as food from a fine restaurant or something made from scratch!

Earlier this year I tried their Roasted Chicken & Rotini Pasta Soup, and I really enjoyed it, so I was thrilled when I got the opportunity to try some new products from Bertolli! [Read more…]

Filed Under: casseroles and quick meals, Giveaways, product review, soup, soups

Taco Soup

October 31, 2010 8 Comments
I just love stews, soups, and chilis this time of year! This year, up until now it’s still been too warm around our house for hot comfort foods.  But today I actually turned the heat on, so now I’m starting to see some soup in our near future! In the last couple of years I’ve been turned on to Taco Soup.  If you like chili, you’ll love this!  It’s not too spicy, not too bland, full of flavor, and perfect for a cool fall day.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset

Recipe for Taco Soup:


Ingredients:
1 pkg. Taco seasoning
1 lb ground beef
1 large onion, chopped
1 can black beans
1  can pinto beans
1 can of chili (kidney) beans
1 can stewed tomatoes
1 can rotel tomatoes
1 can corn

Directions: Brown onion and meat.  Drain.  Place in large pot.  Add taco seasoning and mix well.  Add canned ingredients. Simmer for one hour.  Serve with chips, cheese, and sour cream.
Tip: Drain some or all of the cans, depending on how thick you’d like your soup to be.

I’m linking up at these linky parties.

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Filed Under: casseroles and quick meals, Recipe of the Week, recipes, soup

Broccoli & Rice Soup

January 25, 2010 2 Comments
We don’t eat a lot of soups at our house. Hubby doesn’t find them very filling, but I experimented with this one not too long ago, and it turned out pretty good. This is one of those recipes where no exact measurements are really needed. The ones included here are really just a suggestion, but I guess that’s the case with all recipes. Feel free to add more or less of an item, or take something out all together. Personally I think noodles would be a great substitute for the rice, but that’s just me.

What’s your family’s favorite soup?



Recipe for Broccoli & Rice Soup:

Ingredients:

2 cans of broccoli cheese soup

2 cans milk

2/3 cup rice

1 – 1 1/2 cups broccoli

1-2 chicken breasts chopped (optional)

little oil (for cooking chicken)

1-2 cups of cheddar cheese or Velveeta

Directions: Chop up your chicken and cook on stove in oil. (If you’re in a hurry, use canned chicken breast.) Meanwhile cook your rice. In pot, add your soups. Then fill an empty can up with milk and add to the pot. Repeat. Mix together your soups and the milk. Add cheese at this time if using (see tip below). Add your brocolli to the mixture. Heat on medium-high, stirring occasionally. (If it starts to bubble, stir and turn down heat.) When soup is hot and broccoli is done, turn to low. Stir in your rice and chicken. Heat through for about 5 minutes on low and serve.

Tip: Serve topped with shredded cheddar cheese or a slice of velveeta. Or for a cheesy soup, add one or two cups of cheese to the pot before adding your brocolli.

Have a great week!

-Jerri






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I’m posting a link to this post on the following sites:

Tempt My Tummy Tuesday is hosted by Blessed With Grace.

Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.

Tasty Tuesday is hosted by Balancing Beauty & Bedlam.

Works for Me Wednesday is hosted by We Are THAT Family

DIY Day at A Soft Place to Land

Filed Under: Recipe of the Week, soup

Recipe of the Week: Chicken Tortilla Soup

March 8, 2009 27 Comments


This week I’m sharing my recipe for chicken tortilla soup. I had never tried this soup until a couple of months ago. A lot of bloggers had posted their own recipes for the soup, and I finally decided to find one of my own and try it out.

Of course, I decided to try the easiest version I could find, and then I couldn’t make it without making a few changes first. Below you’ll find my edited version of the recipe, followed by the original, along with my tips and suggestions.

My Recipe for Chicken Tortilla Soup

Ingredients:

2 cans black beans (15 oz)
2 cans whole kernel corn (15-15.25 oz) (drained)
2 cans of chicken breast (10 oz, drained) (or 2-3 boneless chicken breast, cooked/chopped)
1/2 cup chicken broth (or more if you prefer)
3 tsp of chili powder

Mix all ingredients together and heat to a rolling boil. Simmer on low till heated through.

Serve with chips, shredded cheese, and sour cream.


The Original Recipe

Ingredients:

2 cans of diced tomatoes with green chile peppers (10 oz)
2 cans black beans (15 oz)
2 cans whole kernel corn (15 oz) (drained)
2 cans of chicken breast (10 oz, drained)
2 cans of chicken broth

Mix all ingredients together and heat to a rolling boil. Simmer on low till heated through.

Reasons for my Changes:
-I left out the tomatoes because I don’t care much for tomatoes, and my husband sometimes has allergic reactions to the tomatoes.
-The Broth. I recommend no more than 1 cup with my version of the recipe. (But keep in mind that my version is thick and less soup-y). The original recipe called for 2 cans of chicken broth, and I suppose if you include the tomatoes in the recipe, you would need more broth. Just use your best judgement.
-Also, the original recipe did NOT include the chili powder. I just added this to give it a little more flavor.


Tips & Suggestions:



-This is a great meal to make when you’re in a hurry. In fact, I like to keep canned chicken on hand just so I can put it quick recipes like this.
-This is also a great way to use up your leftover chicken.
-And because this is so easy to make, it’s a good recipe to double and freeze for later, and it’s also a great recipe to make for company.


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Please visit the following sites for more great recipes & other ideas:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Making A Happy Home Monday is hosted by As For Me and My House….
Kitchen Tip Tuesdays is hosted by Tammy’s Recipes
Make Something Monday is hosted by Go Graham Go! and Jolly Mom
Tasty Tuesday is hosted by Forever Wherever.
I Am Blissfully Domestic is hosted by Blissfully Domestic.


-Jerri

Filed Under: Recipe of the Week, soup
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