I am rounding out my Soups & Stews recipes with a variation on the classic tomato soup. By adding a few simple ingredients, this becomes an Italian take on the original. Also, this easy tomato based soup can be converted to a vegetarian version by simply replacing the chicken broth with a vegetable broth. For vegan, try substituting rice pasta shells.
Here's the second version of a potato soup, as promised. This one is easier to make than the one given in week 6. It's also a crock pot recipe, but the ingredients are already prepared with the exception of the bacon which needs to be cooked (although I'm sure you could use Bacon Bits as an alternative if you don't want to do that, or leave them out completely.) Just dump everything into the crock pot and let it go. Super easy and super delicious!
Here is one version of a crock pot recipe for a potato soup from Family Circle magazine. Next week I will post another potato soup recipe using completely different ingredients. Both are good.
This first version is very creamy and is especially good leftover. There is no meat or chicken stock used in this recipe, so it is good for vegetarians. It does require a bit of prep work, though. If you consider cutting potatoes, onions, and broccoli too much work you might prefer next week's version instead.
This soup is truly delicious and will get added to my permanent recipe collection. It reminds me of a clam chowder in terms of being a thick, white, milky soup. The celery and onion provide a crunch, the spinach and carrots add a touch of color, the bits of chicken are unexpected, and the gnocchi is addictive. There is a small amount of prep, but I've included a few shortcuts to try if you are short on time.
Here's a hearty soup for the bean lovers to help get through the cold weather. Most bean soups only use one type of bean, but this one uses seven, which is kinda fun to see all those shapes and sizes and colors.
Start with 4 cups mixed beans. I used 1/2 cup each pinto beans, navy beans, red kidney beans, split peas, black beans, lima beans, black-eyed peas.
Place in a large pot and add water 3-4 times the amount of beans.
I'm going to guess that this is a recipe most people have not run across before. It's one of my favorites, direct from West Africa.
True. When I was growing up my family hosted a group of folks from different countries as part of a church event. I remember two of the people we had visit our house. One was from Australia who spent a major part of his day watching the squirrels out our back door because he had never seen one before. The other was from West Africa (sorry not to recall the exact country, but maybe my mother remembers) who showed her, my mother, how to make this native dish. Ground nuts are simply peanuts. So, this is a peanut stew.
HAPPY NEW YEAR!
I don't know about you, but I tend to think of January and February as the best months to make soup. Nothing like a good hot soup to warm your bones when it's so cold outside. So, this month, and maybe next, I plan on making a few of my favorites. Some to eat, some to freeze, some to share. First up, chili!
I am a writer of Children's and Young Adult books. I received my MFA in Creative Writing for Children and Young Adults from Hamline University in St. Paul, MN, and am an active member of SCBWI. I also have my MLS in Library Science with an emphasis on children and happily worked as a Children's Librarian for nearly 20 years. One of my favorite activities was reading books aloud to kids, especially to school-aged kids. Like the kids, I enjoy having stories read to me, so I listen to many of my books on audio and serve on audio judging committees.
Another favorite activity is creating fun snacks for library programs, friends, and family. I do that a lot and continually search for more ideas.
I have a very large Russian Blue mix cat named Bosley from the shelter, and a rescue dog named Prince Albert. He's a Cavapoo, which means he's part Cavalier King Charles and part poodle, and adorable. I am married and live in Dayton, Ohio with my husband Rod.
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