I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.
We’ve enjoyed sharing some of our favorite soup recipes with you over the past few months. Hopefully, you have found some new recipes to add to your own collection! Just in case you missed a few, here is a recap of our “Super Soup Series” and a link to all the soups featured over the last few months.
This slow cooker soup will adapt to milder palates or spicier preferences. It freezes well and you can even use leftover rotisserie chicken or Thanksgiving turkey to make dinner prep even easier. And if you forget to turn on the slow cooker, this soup also works great on the stove top!
Craving Panera Bread’s broccoli soup, but don’t want to leave the house? Try this recipe–it’s even better and cheaper than Panera! If you have picky eaters, this soup is great to hide extra veggies. The cheesy, creamy soup is a big hit with everyone.
Cold weather almost requires a pot of chili! Whether you eat it as a soup, Frito pie, or as a topping for baked potatoes, this recipe is versatile and a hearty meal on a chilly winter night. If you happen to have leftovers, it freezes well to be saved and thawed for another night.
This recipe is two meals in one! First, bake and serve the lemon-basil chicken one night. Then, another night, shred the leftover chicken, add some whole wheat pasta and a few other pantry staples, and dinner is served. The herbed flavor of the chicken really shines in this soup!
Need a vegetarian meal that doesn’t require soaking beans for hours? Try this vegetarian chili! Even meat-eaters will enjoy how hearty and filling this meatless chili is. It even works for vegan diets. Chances are, you already have most of the ingredients in your pantry. So why not try this recipe the next time you’re pressed for time?
While some people believe black-eyed peas bring good luck, you don’t have to save this soup recipe for New Year’s Day. Even those who claim to hate black-eyed peas may change their mind after trying this soup! Although bacon, potatoes, frozen green beans, and black-eyed peas sound like an odd combination, the flavors combine well to make a delicious soup!
Are you trying to eat more healthfully by cooking from scratch? Check out this creamy soup recipe with some surprising ingredients. Whether you use this recipe to replace canned cream of mushroom soup or eat it as a meal in itself, you’ll appreciate the clear instructions. Just be sure to double or triple the recipe because your family is sure to want more!
These days, we’re all trying to stretch our grocery budget a little further. One of the best ways is to turn the leftover roast chicken bones into a fantastic chicken broth. From one roast chicken dinner, you can get at least six more meals! How’s that for stretching a dollar?
Pumpkin puree in a beef and vegetable stew? Who would have thought that such an unusual ingredient could turn a regular soup recipe into a taste of fall? Served with warm beer bread, this recipe is perfect for those nights when the pantry might be looking a little bare.
Serve this soup to someone who hates mushrooms and they just might change their mind! You can even use some of your homemade chicken broth in this recipe, which makes it that much more delicious and healthy. If your family prefers firmer-textured vegetables, you can make this on the stove. Or, if you don’t mind softer vegetables, add all the ingredients to the slow cooker and let it simmer while you go about your day.
Lasagna in all its cheesy goodness is comfort food at its best. But when you don’t have time to prepare lasagna from scratch, try this soup instead. It has all the flavor of lasagna but is quick and easy to prepare. You can even bake a loaf of homemade french bread in the time it takes to heat the soup!
There are so many benefits to soup! It’s economical, feeds a crowd, and is simple to prepare. Why not pick a new recipe or two to bless another family with? Whether you invite someone into your home to share a meal or deliver a pot of hot soup to a neighbor, sharing food is a great way to share God’s love with others. We hope you’ve enjoyed our super soup series. Keep watching for more great recipes to come!
I am a recovering Army brat who loves to travel and start new adventures. My handsome husband and I met at Oklahoma Christian University and he whisked me away to Kansas. So, I bought some ruby red high heels and made Topeka my home. I have a rough and rowdy Princess 4-year-old girl, amazing twin boys (almost 3) and a newborn baby girl who all make every day an adventure. We are grateful to be part of an amazing church in Topeka who regularly challenges and encourages our whole family. I have been both a full-time working mom and a stay-at-home-mom and/or both at the same time at one point or another. I am constantly seeking God’s wisdom on “balancing it all” and following His plan for my life, not mine.
This harvest soup recipe came to life when I was desperately needing a good dinner and I had to play Chopped in my own kitchen. Menu planning fail. We’ve all been there, ha!
Harvest Soup is so great during the fall but it is a total comfort food for me all winter long. I love this recipe because it is very forgiving and ingredients are easy to sub out if you need to clean out your pantry (I’ll make some suggestions below.).
Essentially, this is a beef vegetable stew that uses pumpkin puree instead of canned tomatoes and broth. Stay with me, I know it sounds weird but it works. I am terrible at measuring when I’m cooking, so please adjust below for your own taste. I love to serve this with warm beer bread, and that recipe is also below.
What you need:
1 lb ground beef
1 tsp salt
ground black pepper to taste
2 cloves of garlic, minced
1 can of pumpkin puree (not sweetened pie filling, plain puree)
1/2 cup of diced onion (red or yellow vidalia is best, but can be any kind)
1-2 Tbs of dried Herbs de Provence (or use dried thyme, rosemary, tarragon, basil, marjoram, etc)
1 Tbsp butter
Olive oil
1 large sweet potato, peeled and diced (I often substitute for 2 Yukon golds as seen in the picture for this post, but the sweet potato really is best in this soup)
1 cup of frozen sweet corn or 1 can of sweet corn, rinsed and drained)
1/2 cup of carrots, diced
1 cup(ish)of white wine (You can also use broth–I usually have broth ready to add to this anyway if I need to bring up the liquid level without diminishing the flavor)
1 cup of milk (plus more if needed), or half-and-half
For soup:
*Note: I’ve made this with leftover roasted sweet potatoes and it was delicious. If you have time to roast them ahead of time to get great caramelization on them, it’s delicious. If they are pre-cooked, then add them toward the end of cooking to avoid them becoming too mushy.
Begin to brown the beef with salt and pepper and about 1/2 Tbsp of the dried herbs. Next, add the onion and saute until tender. Add garlic and saute for about 30 seconds to 1 minute more; then remove all from pan into a bowl and set aside. Drain the extra grease.
Return pot to burner and add 2 Tbsp butter and a drizzle of olive oil. Add potato and carrots and saute until potato begins to brown on the outside or soften slightly. Deglaze pan with white wine (scrape up all the brown bits). Put beef mixture back in pot, then stir in the pumpkin puree thoroughly until well combined. If it’s very thick, add broth until it can combine smoothly. Pour milk in slowly along with the rest of the dried Herbs de Provence. Bring to boil and reduce to simmer. Simmer until potatoes and carrots are cooked through. Season to taste and add corn in the last 5 minutes of cooking. If it reduces too much and becomes too thick, add more wine or broth until you like the consistency.
Again, I love to serve this with beer bread!
Here is a super easy, versatile beer bread recipe:
3 cups flour
1 Tbsp baking powder
1/3 cup brown sugar, loosely packed OR white sugar
1/4 teaspoon salt
12 ounces of your favorite beer (I prefer malty beers. I also tend to think IPAs leave a hoppy aftertaste that I don’t love in this bread.)
3 Tbsp melted butter
Preheat oven to 350 degrees. Lightly grease a standard size bread pan or line with parchment.
Whisk the dry ingredients together in a large bowl. Carefully pour over beer of choice and mix gently just until combined. Don’t overmix–the dough should be light and sticky. Place in a bread pan and form it gently into place. Pour melted butter right on top and pop it in the oven for about 50 minutes or until an inserted knife comes out clean. You can smell when it’s done. 🙂 It is delicious with a pat of butter on a warm slice.
Hope you enjoy this meal!
Let your taste buds enjoy these delicious soups as well!
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