Friday Morning Bookclub

December 20, 2010

It’s Soup Time!

Filed under: Recipes — susanbright @ 10:58 am

Yes, it is cold outside and that means it is soup time. I could spend hours on the computer looking for interesting recipes. This weekend I found myself on the allrecipes website and decided to try their recipe for Fragrant Autumn Vegetable Soup.  Although it has a tomato base like most vegetable soups, this one had a twist. The recipe called for 1/8 tsp cinnamon, and yes it was a fragrant soup! The fact that you can now buy butternut squash peeled, cubed and ready to go, in many of the local grocery stores makes this soup even more appealing. It was a quick easy recipe and the addition of the cannellini  beans makes it quite hearty for a vegetarian soup. Of course, I took a container next door for my soup buddy to try! Do you have a favorite soup recipe that you would like to share?

http://allrecipes.com/Recipe/Fragrant-Autumn-Vegetable-Soup/Detail.aspx

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6 Comments »

  1. One of my favorites –
    Chicken Tortilla Soup
    • 1 large onion, chopped
    • 2 tablespoons olive oil
    • 1 can (4 ounces) chopped green chilies
    • 2 garlic cloves, minced
    • 1 jalapeno pepper, seeded and chopped (leave out if you don’t like it too hot)
    • 1 teaspoon ground cumin
    • 5 cups Chicken Broth
    • 1 can (15 ounces) tomato sauce
    • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
    • Chicken you can used either leftover for a quick meal or whatever pieces you like ( I used boneless thighs and shredded them at the end)
    • 1/4 cup minced fresh cilantro
    • 2 teaspoons lime juice
    • Salt and pepper to taste
    • Crushed tortilla chips
    • Shredded Monterey Jack cheese or cheddar cheese
    • Quick Version – In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Put soup into bowls and top with chips and cheese.
    • Crock Pot Version – In a large saucepan, saute onion in oil; add the chilies, garlic, jalapeno and cumin. Put in crock pot and stir in the broth, tomato sauce and tomatoes. Cook on low all day or high for 4-6 hours. Add the cilantro, lime juice, salt and pepper. Put soup into bowls and top with chips and cheese.

    Comment by Mona — December 20, 2010 @ 11:10 am | Reply

    • Sounds delicious, Mona! I actually have all the ingredients except for the jalapeno, which I probably wouldn’t use anyway. I think I will give it a try this week. Thanks!

      Comment by susanbright — December 20, 2010 @ 12:17 pm | Reply

      • it is one of our favorites and came to me from my sister! I always adjust the spice for the people eating it!

        Comment by Mona — December 23, 2010 @ 5:07 pm | Reply

  2. Mona, your recipe sounds delicious! I’m definitely going to be making that sometime soon!
    And Susan, you know where I live….waiting for my container of your soup…sounds scrumptious!

    Comment by Esther — December 20, 2010 @ 7:05 pm | Reply

    • Thanks Esther! I need to type up the Curry Lentil Soup and post it, as it rocks too!

      Comment by Mona — December 23, 2010 @ 5:08 pm | Reply

  3. I discovered Bahamian Souse last year and make it all the time. It’s basically a chicken soup with potatoes, allspice berries and a little hot sauce added. You leave in chunks of chicken and serve it with grits (yes, grits!) on the side. It’s delicious!

    Comment by moondance38 — December 27, 2010 @ 6:29 pm | Reply


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