Cremoso Caldo de Camaron (Creamy Shrimp Soup)

You might remember when I made the Shrimp Soup, Caldo de Camaron, from a few weeks back. You also might remember how I told you it was so good but too spicy for me (I admit freely to being a wimp). Well, the idea, and the version I had at our favorite Mexican restaurant, was too good to let slip by without a second glance so I am going a second take on the soup from before.

Here’s what I knew to be the only problem, in my eyes anyway, it was too spicy. Flavor wise it is wonderful but heat wise it was a tad too spicy for me. I would like to point out though that Baby Cakes loves spicy food so he was in heaven, but I being the wimp that I am (again, not ashamed) it needs to be toned down a bit. How to tone it down was my next question. Simple, add starch and creamy elements. Easy enough to do, below is how I did it…


Cremoso Caldo de Camarón (Creamy Shrimp Soup)
slightly adapted from Caldo de Camaron

2 tablespoons chipotle in adobo sauce
1 onion, roughly chopped
4 cloves garlic
28 ounces fire-roasted tomatoes
2 medium carrots, diced
4 cups butternut squash, peeled and cubed
4 cups frozen hash brown potatoes, thawed
1 tablespoon chicken bouillon paste
2 tablespoons crab boil seasoning
1 pound cleaned frozen shrimp
8 ounces sour cream

Add the chilies, onion, garlic, and canned tomatoes to a blender and blend until smooth.

Fill a large pot halfway full with water (approximately 6 cups) and add all the ingredients, including the chile mixture and cook over medium heat until the squash and potatoes are fork tender.

Add the shrimp and cook 3-5 minutes more or until pink.

Just before serving stir in the sour cream until thoroughly combined.

Serve with crusty bread for sopping up the creamy spicy soup.


Now this version I can totally jive with. I was able to eat an entire bowl full and would happily eat it again if Baby Cakes hadn’t of claimed it as his lunch tomorrow. The things we do for love. Grin.

Caldo de Camarón (Shrimp Soup)

I don’t have to remind you that Baby Cakes loves Mexican food, or that I am a soup lover, or that we both love seafood. No, I think you might know if you’ve followed me very long. Heck, we live in Texas, southern Texas at that, seafood and Mexican food know no bounds here and we are both most assuredly fine with that.

I actually had never tried this soup until recently, we went out for supper and the weather was just right for soup, overcast, cold, and rainy, so in lieu of my go to chicken tortilla I ordered this. How had I never had it before? It was so good. This is the first restaurant soup recipe I have ever tried to recreate, that alone says something.

When I ate it at the restaurant I could pick up on the taste of crab boil. You know, that seasoning blend you use for shrimp, crab or crawfish boils? It didn’t overpower but it was certainly there. So I researched and came across so many recipes for this soup, none of which used boil seasoning. This is my adaptation; it was created by recalling the way I remember it tasting only adding some butternut squash instead of potatoes to save some calories.

Here is the only downfall I found about my recipe, it was way too spicy for a big baby like me. Next time I'll 86 the chipotles and only use the crab boil seasoning. However, Baby Cakes loves it! He even took it to lunch the next day.


Caldo de Camarón (Shrimp Soup)

2 tablespoons chipotle in adobo sauce
1 onion, roughly chopped
4 cloves garlic
28 ounces fire-roasted tomatoes
2 medium carrots, diced
4 cups butternut squash, peeled and cubed
1 tablespoon chicken bouillon paste
2 tablespoons crab boil seasoning
1 pound cleaned frozen shrimp

Add the chilies, onion, garlic, and canned tomatoes to a blender and blend until smooth.

Fill a large pot halfway full with water (approximately 6 cups) and add all the ingredients, including the chile mixture and cook over medium heat until the squash is fork tender.

Add the shrimp and cook 3-5 minutes more or until pink.

Serve in a big bowl with a side of brown rice or with some crusty french bread for dipping.


It really is an incredibly simple weeknight meal, especially a rainy weeknight like tonight. The french bread really did cut the spice.

1/4 of the pot worth of soup, about 2 cups, equals 265 calories. That's it! Amazing, I know. (That means I get some garlic bread too! Yipee!)

Add this soup recipe to your rotation or just try it for pete's sake. It is delicioso!

Cream Cheese Chicken Chili

It’s been awhile since I’ve shared a super simple crock pot recipe, at least I think it has, and this recipe couldn’t be any simpler. Simply throw all ingredients in the crock pot, no browning or searing or pre-cooking to mess with. Love it. I had the whole day to do other household things (or to sit around and catch up on my cooking shows).

I couldn’t have picked a better day to make this comforting warm chili; it’s in the 50’s here in my neck of the woods. Hallelujah!

The only thing I would change about this recipe is that I would add an extra can of beans, either black beans or another can of dark or light red kidney beans, just to give it a little extra weight. Other than that it seems to me to be the perfect easy supper to feed you on a cold night.


Cream Cheese Chicken Chili
recipe slightly adapted from Plain Chicken

1 can dark red kidney beans, drained
1 can corn
1 can rotel
1 packet ranch dressing mix
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons chili powder
8 ounces cream cheese
2 boneless, skinless chicken breasts

Place the chicken breasts into the bottom of the crockpot and top with the drained beans, the entire can of corn and the whole can of rotel.

Sprinkle on the seasonings, including the ranch mix and stir to combine all ingredients.

Once combined, dollop the cream cheese over the top.

Cover and cook for 6 to 8 hours on low heat.

Transfer chicken breasts onto a plate and shred. Place back into the crock pot and stir to combine all ingredients.

Serve hot with some shredded cheese.


And because I know I’ll go ahead and share that ¼ of the chili is 228 calories. So feel free to eat away! I did. Grin.

XOXO,

Stuffed Cabbage Stoup

I was hoping to make a few more soups before “winter” was over in my neck of the woods, but the last few days have been in the 70’s here in Southern Texas, not exactly soup weather. Luckily though, a cold snap came in today with temperatures in the 50’s. I’ll take it and run with it!

Lately, I have been trying to make smarter food choices. Not only am I trying to lose weight but I am also trying to make sure I am meeting the nutrients that I need daily. For some reason I have been super interested in that as of late. Once upon a time I was incredibly fit. I did yoga daily and was a vegetarian (early 20’s) and then slowly I have neglected myself to the point of having gained weight and now just walking a mile burns my calf muscles. (Just trying to keep it real here folks.) Now, I did say that this wouldn’t become a weight loss blog, or did I say that to myself? Either way, it won’t become one, I guess I just want to share that this recipe is healthy and sometimes I am long winded about saying something simple. So the short version: This stoup is one of the better recipes on this blog, as of now.

It reminds me a lot of the Stuffed Cabbage Casserole I have made a dozen or so times in the past and although I will continues to make it in the future I will rotate it, when the weather is right, with this stoup.

Baby Cakes ate a bowl full and really enjoyed it. He didn’t score it but I did. I give it two thumbs up or on our regular scale a 10. I ate two full bowls of it and felt no guilt because ¼ of the pot (or two bowls as the case may be) is only 535 calories! Rock on! Big thanks to Rachel Ray!


Stuffed Cabbage Stoup
recipe slightly adapted from Rachel Ray

2 tablespoons extra virgin olive oil
32 ounces chicken stock
1 pounds lean ground beef
1/2 teaspoon allspice
2 teaspoons smoked paprika
1 teaspoon salt
1 tablespoon black pepper
1 bay leaf
1 large onion, chopped
2 cloves garlic, minced
1 carrot, finely chopped
1/2 head cabbage, thinly sliced
28 ounce can diced tomatoes
8 ounce can tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped

Heat a deep pot over medium high heat. Add the extra-virgin olive oil, once hot add meat, allspice, paprika, salt and pepper, and begin to brown, 2 to 3 minutes.

Add the bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, and then add cabbage and wilt it down a bit, about 10 minutes.
Add the tomatoes, tomato sauce, and the chicken stock; cover the pot.

Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes.

Stir in parsley and dill, and serve.


We had ours with rice served on top. Normally I would use brown rice (healthier) but I had leftover rice pilaf from the night before that I used instead. I just added ¼ cup to the top of each bowl.

This stoup really is amazing! I loved it, so much so that I am having it for dinner again tonight. Yum.

Happily shared over at Newlyweds Recipe Linky.

In the words of Rachel Ray, Yum-O,

White Bean, Sausage and Spinach Soup

I am sick, really, really sick. My husband’s lucky to be fed kind of sick. This soup works out for both of us. It’s easy to make, feeds him and warms me. Not to mention it is really good for you with all the veggies.

Please forgive the short sick post.


White Bean, Sausage and Spinach Soup
recipe from All You Magazine, Nov. 2011

1 tablespoon olive oil
1 lb. smoked sausage, cut into 2-inch pieces
1 onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and diced
4 cups chicken broth
3 cups water
2 15 ounce cans cannellini beans, rinsed and drained
1 15 ounce can corn kernals, drained
4 cups baby spinach
Salt and pepper

In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add carrots, onion, and garlic, and cook, stirring often, until soft, about 3 minutes.

Return sausage to pot and add chicken broth, water, corn and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.


I must have paused and told Baby Cakes 'this is really good soup' a dozen times throughout the meal. It is hot and flavorful. Love it.

XOXO,

Ewww Meatball Stew

I cannot tell you why I printed this recipe. I can’t even tell you what possessed me to make this recipe other than it looks like the perfect Halloween stew. I am in the process of thinking up the perfect name.

It’s not very often that I post a recipe on a Saturday but for the first time in a long time, probably an entire year, we are actually home for a weekend. I started this recipe and off we went intentionally stopping at every garage sale we passed. It has been a lovely day and surprise of all surprises this soup actually turned out really well.

This is actually a mix of two recipes one being Monster Mash Meatball Soup and the other being Slow Cooker Meatball-Bean Stew.


Ewww Meatball Stew

½ medium onion, diced small
16 oz. can baked beans, undrained
14.5 oz. can stewed diced tomatoes with Italian herbs, undrained
12 oz. frozen cooked italian style meatballs
32 oz. beef stock
11 oz. Halloween shaped pasta
1 medium zucchini, halved lengthwise, sliced (2 cups)
1 cup frozen mixed vegetables, thawed

In a large slow cooker, mix the onions, baked beans, tomatoes, meatballs, broth and pasta.

Cover and cook on High for 5-6 hours.

Stir in the zucchini and mixed vegetables. Cover, and cook on High for 30 minutes or until the vegetables are tender.

Serve with garlic bread or grilled cheese for dipping.


Gross factor? Check. Flavor? Check. It reminded me of a canned pasta with meatballs. I actually really liked it and Baby Cakes gave it 9.5. What does that say about us? lol.

Boo Y'all,

Cabbage and Sausage Garden Tomato Soup

I know that this recipe seems a bit out of place, more of a fall or winter recipe but when you’re a soup lover, and I am, it is a welcomed bowl full of goodness. That being said, let’s get on with it.

Growing up I was never a fan of just plain old tomato soup. Yes, I would dunk my grilled cheese in until it was soggy but that was the extent of what came out of the bowl. Everyone else in our house loved it, my Mom, a done deal; she even orders it at restaurants. But me, I will eat it if that is my only choice but never order it. Let me tell you, I would order this!

We love cabbage in our house, we have a freezer full of sausage thanks to my hunting huggy and I always have chicken stock on hand. Combine those things with an array of veggies, hence the garden in the name, and you get this. A wonderful, flavorful tomato based soup.


Cabbage and Sausage Garden Tomato Soup

2 tablespoon butter
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 stalks celery, thinly sliced
2 medium carrots, peeled and sliced
1 small head cabbage, sliced
6 cups chicken broth
2 cups water
1 tablespoon chicken paste
1 can tomato paste
1 tablespoon sugar
1 tablespoon paprika
1 teaspoon dried thyme
½ teaspoon black pepper
2 teaspoons salt
1 lb. ground pork or venison sausage

Put the olive oil and butter into a dutch oven or large pot and set over medium low heat. Sauté the sausage until browned, using a spoon to break up the large pieces. Transfer the sausage to a plate and set aside.

Add the onions, celery, carrots and garlic to the heated oil and butter and cook until just beginning to soften. Stir in the cabbage, put the lid on, and cook until it begins to wilt, about 5 minutes.

Wisk in the broth, water, chicken paste, and tomato paste; add in all the spices but the sugar, stirring to combine.

Bring to a boil, stir in the sausage and sugar and turn down the heat to medium/low. Simmer for 20 minutes.

Serve hot with good crusty bread for dipping.


I cannot wait to make this again in the fall. I also can’t wait to package this up and send it out with Baby Cakes to deer camp. It is wonderfully warming and if the aroma isn’t enough to draw people to the kitchen just serve it alongside a grilled cheese sandwich. Perfection.

P.S. Momma- when can I expect you for supper? Wink.

Pur-D-lightful,

Low Country Boil Chowder

Hold on to your socks girls because this recipe is going to try and blow them off. It is our new hands down favorite soup, no contest. Baby Cakes said that he would gladly eat it every day and I say that I will have to show willpower in not eating the entire pot full in one sitting. Just give me a ladle seriously.

I found this recipe on HEB.com, which is a grocery store chain that is exclusively in Texas. You might notice that this is not my first recipe to come from there and I guarantee it won’t be the last either. Just about every recipe they post or share in their store has flavor, hmm, maybe it’s a Texas thing? ”We got spirit and ambition all we now is a little competition…” (Back from my cheer days). I did change a few ingredients and the name to relect the changes.

Best.Soup.Ever!


Low Country Boil Chowder
adapted from HEB.com

1 lb. large peeled and deveined shrimp, frozen
4 - 6 slices thick-sliced bacon; coarsely chopped
¼ lb. ground chorizo
1 bag (20 oz.) diced frozen hash browns
2 tablespoons flour
1 tablespoon seafood boil seasoning blend
3 cups chicken broth
4 cups frozen corn kernels
2 cups heavy cream

Cook bacon and chorizo in a large skillet over medium-high heat until brown and crispy. Drain on paper towels. Sauté potatoes in remaining bacon drippings about 3 minutes, scraping bottom of pan to release browned bits. Stir in flour and seafood boil seasoning until blended well.

Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.

Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2 or 3 minutes or until shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white pepper. Ladle chowder into serving bowls; top with a dollop of sour cream and a bit of the crispy chorizo and bacon crumbles. Serve with a crust garlic bread or croutons.


Imagine how amazing this would be with crawfish tails. Yum. I just found yet another reason to host a crawfish boil this year, leftovers. So coming soon Crawfish Boil Chowder.

I took advantage of what probably is the very last cold snap in my area, it dropped to about 40 degrees two nights ago and I have to say I am going to miss the cooler weather come sweltering summer. This was the perfect recipe to go out with a bang.

XOXO,

Spicy Sausage and Tortillini Soup‏

Whew, what a day. I have just spent from about 9 am this morning until 6 pm this evening making fudge, fudge and more fudge for Christmas for Baby Cakes' extended family's get-together this Saturday. The only thing I've had to eat all day is Merry Cherry Fudge (recipe coming soon!) and a bologna sandwich, yes I like bologna infact it happens to be my favorite lunch meat. Blame my Mom. So I need something other than sugar quick, fast, and in a hurry, enter Spicy Sausage and Tortillini Soup.

Let me just let you know right away that this soup had so much bite to it that my eyes were watering the entire time that I was eating it. Wow and ouch seriously. Next time I will either skip the mustard all together or not use spicy sausage. Too much heat, wow!

It is the perfect cold night supper. Baby Cakes said "It's good baby, I like it, I like those little tortillini deals". He also referred to the broth of the prepared soup as "liquid gold". So apparently he loves the heat, shrug, as if I didn't already know he would love it. Just call me wimp.


Spicy Sausage and Tortillini Soup‏
from Tasty Kitchen

1 lb. hot sausage, ground
2 cloves garlic, minced
46 oz. chicken stock
2 cups water
10 ounces bag frozen cheese tortellini
14 oz. can stewed tomatoes
1-2 cups frozen veggies, mixed
⅓ cup dijon mustard
oregano, to taste
½ teaspoons black pepper
1 cup fresh spinach leaves

Brown the sausage and garlic in a stock pot; drain and return to pot.

Add the chicken stock and water and bring to a low simmer.

Add the tortellini and cook about 5 minutes or until tender.

Add the tomatoes, frozen veggies, dijon mustard, oregano, and pepper. Stir thoroughly and heat through.

Add the spinach and cook until wilted.


This pairs wonderfully with some crusty garlic bread. Overall, it was/is a wonderful quick weeknight meal. Next time I'll play with it a bit and see what we get.

XOXO,

Bubble and Squeak

Another Halloween themed recipe, although in another country, Great Britian to be exact, the title isn't anything spooky. As far as I can tell this dish is the equivalent to our goulash. You know every family has their own version but they all showcase most of the same items. I got the idea from Jenny Mac's LipSmack only not at all in the same way as hers.

I loved this dish for so many reasons but probably the biggest reason was that it uses mostly leftovers. Love it! But I also love that is came together so quickly and tasted so good. Infact I am eating a bowl as I type this today for lunch. The only way it could have been any better is if it had been a rainy cold evening.

Baby Cakes gives this recipe a 10 out of 10 and said I could make this anytime I want. Well he doesn't need to worry because I certainly plan on making this recipe time and time again. (Do I always say that?)


Bubble and Squeak

1 tbsp olive oil
1 small onion, chopped
6 slices bacon, chopped
3-4 cups mashed potatoes
2 cups chicken stock
1/2 cup chicken stock
1 cup heavy cream
1 cup frozen carrots
1 cup frozen brussel sprouts
1 tsp black pepper
1 tbsp hot sauce
sliced brisket, pre-cooked

In a pot over medium heat cook the bacon until lightly browned. Add in the onion and olive oil and cook until the onions are done.

Pour in 2 cups of chicken stock to deglaze the pan and then add the heavy cream and stir. Heat the liquids to a low simmer, add the mashed potatoes and stir until it becomes soupy. If needed add the additional 1/2 cup of chicken stock.

Add the carrots and brussel sprouts to the soup and heat through. Season with pepper and hot sauce (no need to salt due to the chicken stock and bacon). Once bubbling ladle into a serving bowl.

Heat the brisket however you would like to and float a few slices on top of the bowl of soup. Enjoy.


I would like to add that neither Baby Cakes or I had ever had brussel sprouts before last night. Baby Cakes said they are edible but he'd never ask for them and I say they are wonderful and how have I never had them before? Seriously?! Could it be that they are smothered in heavy cream and bacon fat? Who knows.

As you can tell from the recipe pictures and ingredient list this is basically a potato soup but it really is delish and would be a super cute Halloween supper.

Oh and lastly it certainly did bubble whilst cooking but I don't recall a squeak unless you count the sound of me after taking the first bite. Wink.

Boo Yum,

Butter Bean and Spicy Sausage Soup with Spinach

I had a mishap on Saturday and it was terrible, really really sucked for a lack of better words. I created and baked a new recipe for a cake (which I will be making again and eventually blogging but not right now obviously!) and while taking it from fridge to car dropped it. It is all slow motion to me now and it was terrible. Humph. It sucked you guys.

Anyhow, the entire weekend wasn't a wash when it came to cooking/baking. Yesterday was wonderful. Now I know it really isn't the weather for soup but I found this recipe hanging out in my recipe box and knew I had to make it using some spicy venison sausage. Unfortunatly there is nothing to help me decifer who it came from or when so just know I didn't make this recipe up. I did however adapt it to my liking.

This soup is so good. After every bite I let out an Mmmmmm, BCakes was working on something in the house and was laughing while saying "it must be good cause I can hear you eating it". Har har buddy, har har. We saw a few minutes later who was laughing because he couldn't keep quite while slurpping it down either.

Next time some kind of crusty buttery bread to dip but honestly it wasn't missed this time around. You have to make this soup and for those who are not into spicy just use regular italian breakfast sausage. Nom nom nom.


Butter Bean and Spicy Sausage Soup with Spinach

1 Tablespoon olive oil
1 lbs. spicy breakfast sausage
4 cloves of garlic, minced
2 teaspoons italian seasoning
3 cans butter beans, 2 cans drained and rinsed, 1 whole can
2 cups water
4 cups chicken stock
1/4-1/2 cup fresh grated parmesan cheese
2.5 cups rotini pasta
2-3 cups fresh spinach leaves, for later
salt and pepper to taste
2-4 cups chicken stock, might be needed later

In soup pot, over medium heat, brown the sausage with the olive oil.

Once the sausage is browned add the garlic and italian seasoning and cook until you can smell the garlic or lightly browned.

Next add in the beans, water, cheese and chicken stock and bring to a boil.

Add the pasta and boil per package directions, about 10-12 minutes. Stirring every once in awhile.

Now add the spinach and stir until wilted. Season with salt and pepper to taste.


If you are ready to serve do so now or turn the heat off, put a lid on it and let it sit for a bit. That's what the extra broth is for, the pasta just keeps drinking up the liquid so you can add more as you see fit. It is a soup after all.

Seriuosly make this soup. I am making it again next week. For real.

I lovenly shared this recipe over at Recipe Swap Thursday on Prairie Story.

See you next time,

Cheesy Cabbage, Potato and Bacon Soup

Mother Nature in all her glory gave me one more cold snap, just for soup. Y'all know I love me some soup. This one is amazing, seriously.

I found this recipe on another wonderful blog called The English Kitchen. I emplore you, go check Marie out.

Her recipe was a bit different, I didn't have everything on hand so I changed a few things. Next time I plan on even doing a few more things. Try it, try it, try it.


Cheesy Cabbage, Potato and Bacon Soup
adapted from Cheesy Cabbage Soup

12 ounces streaky bacon, chopped
1 large onion, peeled and chopped
1/4 cups green onions, chopped
1 small/medium head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
64 ounces chicken stock
1 tsp dried parsley
1 tsp seasoning blend, your choice
1/4 tsp red pepper flakes
2-3 cups cheddar cheese, grated
6 ounces heavy cream
1 tsp dried dill tops
a few dashes of tabasco sauce

Brown the chopped bacon in a large saucepan over medium high heat, stirring, until partially crisp. Scoop out the bacon with a slotted spoon and just set aside.

Add the chopped onions and cabbage to the bacon drippings. Saute until the cabbage and onions are done, stirring occasionally.

Stir in the chopped potatoes and the chicken broth; add the parsley, red pepper flakes and seasoning of your choice. Bring to the boil and then turn the heat down to a pretty steady simmer. Simmmer for 30 minutes, or until the potatoes are quite tender.

Just before serving turn the heat off and add the cheese and cream. Stir to melt the cheese. Add the cooked bacon, chives, dill and tabasco sauce.

Serve hot with something crunchy like crusty bread or croutons. Yum!



Happy Munching,

Buffalo Chicken and Bean Soup

I love that winter has been so long this year. Normally I would have been completely burnt out- I had a mad case of the winter blahs earlier this season- but the fact that the sunshine is out during the day has made it wonderful. But the thing that tops it the most? I get to make lots and lots of soup. Here's the latest-


Buffalo Chicken and Bean Soup

2 teaspoons oil
1/2 cup onions
1 can (4 ounces) chopped mild green chiles
2 tablespoons buffalo wing seasoning mix
1 packet ranch dressing mix
2 cans (16 ounces each) northern beans
1 can (14 ounces) chicken broth
2 or 3 boneless skinless chicken breasts
1 cup shredded Monterey Jack/ Colby cheese
1/8 cup prepared ranch dressing

Broil or bake the chicken breasts until done. Take them out of oven and let cool on cutting board. Either cut up or shred the chicken, set aside.

Chop up the onions and saute them in the oil over medium heat until tender, but do not brown. Stir in chiles and both seasoning mixes. Add the beans, liquid and all, chicken and the broth; stir. Bring the soup to a boil, then reduce to a gentle bubble. Cook for about 10 min. stirring occasionally. Add the cheese and stir until melted. Stir in the prepared ranch dressing. Serve warm with cornbread or tortilla chips.


Sorry for the blurry picture.

If your anything like my Baby Cakes you'll probably want it a bit more spicy- once his bowl was made I stirred in another teaspoon or so of the buffalo seasoning. He was munching away, turned to me and asked if I would add this recipe as one of our favorites. Of course I will and I agree that it is worthy of the spot.

Another yummy,

Taco Cheese Soup

Nom, nom, nom. This is capital G-O-O-D good. Michael said I should make this and invite people over. I just think it is a super easy, super yummy supper.

Taco Cheese Soup
from StoneGable


2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
1 (15 1/2-ounce) can black beans, drained and rinsed
2 cups frozen corn
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (16 ounce) jar mild salsa
1 32oz. box beef broth
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
1 medium pkg mild mexican velveta cheese, cubed
Crisy Tortilla Strips- recipe follows
Sour cream, for garnish
Grated sharp cheese, for garnish
chopped green onions, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.

Add the beans, corn, tomatoes, salsa, beef stock, taco seasoning and ranch dressing mix, and simmer over low heat for about 1 hour.

After about an hour add the velveeta cheese and stir until completely melted.


To serve, I think that all it needs is some crunch so tortilla chips are it for me, okay maybe a dallop of sourcream too. The choice is yours and yours alone.

Yum,

Lynn's Feed an Army Cheese and Potato Soup

This recipe originally came from Nanny J who is Michael's Mom's Dad's Mom, you still with me? Shorter version? Michael's Great Grandmother. She made a much smaller version of this soup but all the same ingredients. Lynn explained to me that when the kids were in highschool, Michael, Michelle, Robert (a friend who lived with them for awhile) and Jackie (Father-in-law) got home from work they wanted something hearty and the original soup wouldn't cut it. So she did what all super women do and adapted it. Go Lynn!

You guy's have to try this soup, oh my gosh. It's not like it's crazy cheesy, it's actually the carrots that make it so orange- but it's so good. I didn't add anything. Make it!


Cheese and Potato Soup

15 potatoes, cubed
3 tablespoons butter
1 large onion, chopped
3 stalks celery, chopped
8 carrots, chopped
1 (4 ounces) velveeta cheese
2 cans cream of potato soup
5 tablespoon chicken base
10 slices bacon, crumbled

Melt the butter in a big pot, saute onions, carrots and celery until tender. Add the chicken broth and bring to a boil, add the soup and potatoes, stirring often. Add cheese and simmer about 10 minutes over medium/high heat.


Everyone say thank you Lynn- Thank you Lynn.

XOXO,

Shrimp and Noodle Soup

My husband loves this soup. He raved and raved. I originally made it with regular chicken stock and let me tell you it was way too salty. (He loved it though!) So this time I used reduced sodium, less salt, and it turned out very good. I know that it seems like alot of shrimp but I promise it enough for everyone to feel satisfied with it. Otherwise everyone thinks they got jipped.

Anyhow, try this soup. Souper yummy. (I know, I'm so funny!)


Ingredients
8 cups low sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
1 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons red pepper flakes
2 teaspoons black pepper
10 ounces ramen noodles (about 4 packages)
4 flavor packettes (I used asian flavor)
2 pounds cooked medium shrimp

Directions
To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.

Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.


XOXO,

Pea Soup with Black Cat Croutons

You know I thought I'd give it a try. It is good, otherwise I wouldn't be posting it but it doesn't touch my Momma's- I think next time I'll use her recipe. Cute idea though. Enjoy Y'all!

2 medium onions, chopped
2 large carrots, peeled and chopped
2 red potatoes, cleaned and chopped
1 large celery rib, chopped
4 garlic cloves, minced
2 (32 oz.) cartons chicken broth
2 teaspoons chicken base
16 oz. cup water
2 cups green split peas, rinsed
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon red peper flakes
1 1/2 teaspoons salt
Freshly ground black pepper, to taste
Seasoning blend, to taste
1/2 cup sour cream, optional
bacon crumbles, optional
few slices dark rye bread
halloween cookie cutter

Make croutons: using a halloween cookie cutter cut desired shapes out of rye bread, either let set overnight or toast under broiler for about 4 minutes.

Make soup: Add onion, carrot, potatoes and celery to pan; sauté until vegetables begin to soften. Add garlic; sauté for 1 minute. Add broth, water, peas, bay leaves and thyme; bring to a boil. Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.

Puree soup in batches in blender or food processor. Return to pot. Stir in salt and pepper, and any seasoning you prefer, to taste.

To serve, ladle soup into bowls. Crumble bacon on top. Add a cat crouton and a dollop of sour cream to each bowl.

Like I said above, it is worth making, but if your a meat eater like me, add some ham or something. Anyhow,

Bowls Up Y'all,