Meatless Monday: Tomato Florentine Soup

Fall is here.  I think?  It has been surprisingly warm and humid here in Ohio recently.  But this past week there was a cool, rainy day and I thought hey.  Soup's on for dinner!

I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog.  This one is worth it.  It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach.  Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!

I don't think I have to tell you that tomato soup goes well with grilled cheese, right?  Still, I have another delicious sandwich suggestion that I'll be sharing later this week...

This soup is best fresh because the pasta will suck up the soup as it sits overnight.  I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day.  It was still good but benefited from the addition of extra broth (or water) to make it soupy again.  Still, nothing can fix that, slightly-too-mushy pasta texture.  So yes, eat up my friends!  (I ate 3 bowls...)

One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili

Tomato Florentine Soup

Ingredients

• 2 TBSP unsalted butter 
• 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved 
• 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
• 1 medium onion, chopped fine 
• 1 TBSP packed brown sugar 
• 1/4 tsp crushed red pepper (or to taste) 
• 2 rounded TBSP all-purpose flour 
• 3 garlic cloves, minced 
• 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
• 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
• 10 oz (10 cups) fresh baby spinach 
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat.  Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.  
2. Add brown sugar, red pepper flakes, flour, and garlic.  Cook until fragrant, about 1 minute.  Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
3. Stir in the pasta and bring to a boil.  Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.  Taste and adjust seasoning with salt and pepper as desired.

Source: Slightly modified from Pink Parsley as adapted from The America's Test Kitchen Quick Family Cookbook

Ham Bone, Greens, and Bean Soup

How was your Easter?

I made our "Easter Dinner" last weekend when we had our families over to do our baby's gender reveal.  Part of that meal included a nearly ten pound spiral sliced ham and I knew that ham bone was going to be turned into something special.

If you've been following my blog for awhile, you know that I love making soup.  I love finding ways to use up the bones and carcass of that leftover, picked over Easter or Christmas ham, Thanksgiving turkey, or what have you.  They make THE BEST start to the most flavorful soups you have ever eaten so don't throw away those leftover bones!

This particular soup is filled to the brim with healthy vegetables like kale, cabbage, and carrots.  I love the sweet flavor that the cabbage and carrots lend to the soup which is complemented by the savory saltiness of the ham.  Last but not least, the kale gives it a little bit of a peppery flavor and a super punch of Vitamins K, A, and Calcium.  No wonder it's celebrated as a super vegetable!  The original recipe called for bacon but I left it out because I didn't have any at home and am trying to avoid eating too much cured meats during my pregnancy.  You can add it back in if you want to but I can honestly say that nobody missed it.  I did add a can of tomatoes for color and flavor, instead.

My extended family and I were more than pleased with this soup.  It was the perfect start to our Easter Meal Part II (courtesy of my Mother-in-Law).  I'll definitely be making it again!

Two Years Ago: Mini Whole Wheat Bagels
Three Years Ago: Berry Buttermilk Cake


Ham Bone, Greens, and Bean Soup

Ingredients

• 1 Tablespoon olive oil
• 3 large carrots, peeled and sliced
• 2 celery stalks, trimmed and sliced
• 1 large onion, peeled and diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 leftover ham bone with some meat still attached
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1 (15 oz) can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.  Add the carrots, celery, and onion.  Cook until softened, about 5 minutes.  Add the garlic and cook for a 1 minute longer.
2. Add 8 cups of water and the ham bone with meat still attached.  If needed, add more water to cover the ham bone completely.  Add bay leaf and Italian seasoning.  Bring the mixture to a boil.
3. Add the beans and reduce heat to medium-low.  Simmer for 30 minutes.   Stir in the cabbage and diced tomatoes, simmer for 30 minutes more. Finally add the kale and simmer until the kale is soft but still vibrantly green, about 15 minutes.
4. Remove the ham bone from the soup.  Pick off the meat.  Shred or chop the larger any larger pieces then add all meat pieces back into the soup.  Season with salt and pepper to taste.

Source: Modified from Cook This Now by Melissa Clark as seen on The Kitchn

Spicy Tofu Hotpot

Winter is a time for steamy soups and one popular Asian version of this is called "hotpot".  It's essentially the equivalent of fondue.  Thin cuts of meat, dumplings, vegetables, and noodles are boiled in a soup that's placed in the center of a special cook-top table or portable propane stove.  Honestly, as much as I enjoy this meal, I'm too lazy to do it myself because it requires a lot of prep and patience.  Generally this is a social affair and so it's a very prolonged meal that can easily last a couple hours.  Plus, if you try to rush things and  put too much food in at once, the soup gets overloaded and it takes even longer to cook!

That's why I was so excited to find this recipe for hotpot.  It's all the hotpot flavor that I love with a more immediate satisfaction.  Sure, you lose the fun and socialization aspect but when there's just the two of us at home, I can deal with that.

The original recipe would have made an excellent Meatless Monday meal but since my husband is a carnivore, I added some shredded chicken and frozen dumplings.  If I had fish, shrimp, or beef balls those would have likely made an appearance, too.  Udon noodles are my favorite soup noodles but honestly, all I had on-hand was linguine so that's what we used this time.  It's such a versatile recipe with a great base to get you started!

One Year Ago: Korean Style Short Ribs (Crockpot)
Three Years Ago: Chicken Palava (African Peanut Stew), Ragu a la Bolognese, and Look Alike Hostess Cupcakes

Spicy Tofu Hotpot

Ingredients

• 14 ounces firm tofu, preferably water-packed 
• 2 teaspoons canola oil 
• 2 tablespoons grated fresh ginger 
• 6 cloves garlic, minced 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups) (I used regular white mushrooms)
• 1 1/2 Tablespoons brown sugar 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 2 cups water
• 1/4 cup reduced-sodium soy sauce 
• 1 1/2 teaspoons sriracha sauce, or to taste 
• 1 teaspoon sugar
• 4 cups thinly sliced tender bok choy greens 
• 1 cup shredded chicken
• 12-18 frozen Asian-style dumplings
• 8 ounces fresh cooked noodles such as lo mein, udon, or mei fun (I used linguine)
• 1/2 cup chopped fresh cilantro

Directions

1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 
2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, water, soy sauce and sriracha sauce; cover and bring to a boil. Add the dumplings and cook for about 3 minutes. Add bok choy, chicken, and tofu, cover and simmer until greens are wilted, about 2 minutes. Add the cooked noodles remove from the heat and stir in cilantro. 

Source: Modified from Eating Well

Spicy Three Bean Beef and Chocolate Chili

Happy National Chili Day!

This might be one of my favorite foods...especially when it comes to my beloved Cincinnati-style Skyline Chili.  For those not from the area, it's said to be an acquired taste.  It is Greek influenced so is velvety smooth, no beans or veggies, rumored to have chocolate and cinnamon as key ingredients, and served on top of noodles or tiny little hot dogs.  Typically it is then topped with a *mound* of finely shredded cheddar.  It's the bomb and if you want to give the concept a try at home, you can try to recipe for Cincinnati-Style Chili.  Though it's not Skyline by any means, it's still pretty good in a pinch.

I'm celebrating today by sharing a more traditional chili recipe that intrigued me because of its use of chocolate in the chili.  I wondered whether it would reflect some of the flavors that I love most about Cincinnati chili.  This one, it's a spicy one!  And I upped the chocolate so that the flavor came through more. All in all, not bad.  But again, NOT Skyline lol :).

LAST CHANCE!  My Kona Coffee giveaway ends at midnight (EST) today so make sure to get your entries in!

Spicy Three Bean Beef and Chocolate Chili

Ingredients

• 2 pounds lean ground beef 
• 2 large onions, chopped (2 cups) 
• 6 cloves garlic, minced 
• 2-4 jalapeño peppers, seeded and finely chopped 
• 1 green bell pepper, diced
• 2 tablespoons chili powder 
• 2 teaspoons ground cumin 
• 1 29-ounce can tomato sauce 
• 1 15-ounce can of crushed tomatoes
• 1 pint of grape tomatoes
• 3 Tbsp tomato paste
• 2 cups beer, water, or low-sodium beef broth
• 1 15-oz can kidney beans, rinsed and drained 
• 1 15-oz can black beans, rinsed and drained 
• 1 15-oz can chili beans, in sauce 
• ¼ cup chopped fresh cilantro 
• 3 ounce semisweet chocolate, chopped 
• Crushed red pepper, if desired 
• Sour cream, shredded cheddar, green onions, cilantro, additional jalapeños and/or corn chips for topping

Directions

1. Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic, jalapeños, and green peppers and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. 
2. Stir in the tomato sauce, crushed tomatoes, grape tomatoes, tomato paste, and beer/water/broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes. Stir in the beans simmer for 15 to 20 minutes longer. 
3. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings. 

Source: Modified from Spice is Nice

Meatless Monday: Veggistrone

Is it still Winter where you're living?  Here in Ohio I think Mother Nature can't decide if it is Winter or Spring.  Just this past Friday we were greeted with a yucky "wintry mix" of sleet, freezing rain, and snow to start the morning commute and then by the time the evening commute rolled around, it was 50 degrees.  There are also weeks where some days will have a high of 60 while others will be plunged below freezing.  Schizophrenia some?

Good thing I can count on a comforting soup no matter how cold or warm it is outside.  This one is a spin on minestrone.  The main difference is that it lacks the bits of pasta and has a much heartier serving of vegetables per spoonful.  Hence the name "veggistrone", I guess.  Each 2 cup serving of this soup has just 169 calories and is packed with an assortment of colorful vegetables that fill your belly right up!  It was inspired by a popular Weight Watcher's recipe for those of you that are into that.

There's a lot of slicing and dicing involved in making this recipe so to make things easier I actually prepped the ingredients the evening before and then threw everything into the pot the following day for a faster dinner.  It also reheats well so feel free to make it in advance and then heat it from the fridge.  Oh and this recipe makes A LOT.  My giant dutch oven almost overfloweth so it's a good thing that this soup freezes well :).

By the way, have you entered to win my Kona Coffee giveaway yet?  It's easy to enter and you can earn up to 12 entries!

Two Years Ago: Simple Creamy Chicken and Vegetable Soup and Peanut Butter Crisscross Cookies
Three Years Ago: Red Lobster's Parmesan Crusted Tilapia

Veggistrone

Yields: 10 servings (2 cups each)

Ingredients

• 2 Tbsp extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups green beans, cut into 1-inch pieces or frozen, thawend
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney or pinto beans, rinsed
• 1 bay leaf
• 4 cups chopped fresh spinach or 1 (10 oz) package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• Freshly grated Parmesan cheese

Directions

1. Over medium heat, heat oil in a large soup pot or Dutch oven (8-quart or larger).  Add onions, celery, bell pepper, and garlic.  Cook until softened, 13 to15 minutes, stirring frequently.  Add cabbage, cauliflower, carrots, and green beans.  Cook until slightly softened, about 10 minutes more, stirring occasionally.
2. Add broth, water, tomato sauce, tomatoes, beans, and bay leaf.  Cover and bring to a boil then reduce heat and simmer while partially covered until the vegetables are tender, 20 to 25 minutes.  Stir in the spinach and simmer for 10 minutes more. Discard the bay leaf.  Stir in the basil.
3. Ladle soup into bowls and then top with freshly grated Parmesan cheese.

Source: Eating Well

Per serving (2 cups): 169 calories; 5 g fat ( 1 g sat , 3 g mono ); 4 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 7 g protein; 8 g fiber; 641 mg sodium; 718 mg potassium.  Vitamin A (123% daily value), Vitamin C (87% dv), Folate (23% dv), Potassium (21% dv), Calcium (16% dv)

Ginger Chicken Jook (Chinese Rice Porridge)

Jook, congee, or rice porridge.  No matter what you call this authentic Asian soup, it is downright delicious and comforting.  Many people compare it to the Chicken Noodle Soup of the Asian world.

When I was healing from my miscarriage, my Mom made me a big pot of jook.  When the Thanksgiving turkey carcass or Christmas ham bone are picked through, we make jook.  In fact, Turkey jook is the most coveted of all because the turkey bones provide an extra sweet base flavor and it's a rarity enjoyed just once a year.

Sometimes, jook in its cheapest and simplest form is just rice and water.  That also brings back childhood memories of when my Grandma and Mom would make a pot of rice in the rice cooker and then using the hard bits at the bottom, add some water and allow it to become a magical soup.  I was somewhat addicted to this and steamed rice mixed with ice water growing up.  It's a wonder that I didn't become malnourished.

In this case, the inspiration for making this recipe was a roasted chicken carcass that was given to me by my in-laws after our weekly Sunday dinner together.  Anytime they have bones they know I'll take it home because I love making homemade broths and soups out of them.  Why let it go to waste?  That's what the Asian in my is thinking, anyway.  The frugal person in me is thinking of the cost savings that comes from making my own broth (which is SO EASY) at home without any added salt.

This was my first time making jook on my own.  I'd watched family members do it many times before but as usual, there's no recipe and no measurements.  The only measurements used were based on "bowls" (of the Chinese soup variety).  After some searching, I found a good starting recipe and put my own family spin on it so that it was closer to the way that Mom would do it.

I don't know why I was so intimidated to try this before.  Perhaps it is because I had witnessed too many times where the bottom of the jook ends up burning by accident and thus tainting the entire pot with the unwanted burnt flavor.  But my Mom taught me the trick to avoiding that.  She always told me to NEVER stir your jook or else you'd have to keep stirring it.  As long as you have a vigorous simmer going on, that will be enough to move the rice around and prevent it from burning.

With my first bite I was pleasantly surprised.  In fact, don't tell Mom but I think it might have been the best (non-turkey) jook that I've ever eaten.  This recipe used chicken broth versus my family uses just water.  Needless to say, the broth added a boost of flavor that I had not yet known.  It also integrates ginger directly into the soup.  While ginger is a common garnish that is served with jook, I usually skip it because I hate chomping on a big piece of it.  But, I enjoy the subtle flavor it lends so cooking it directly in the jook was perfect to me.  I ate this for 4 days straight and can't wait to get some more bones to make more!

I hope you give it a try and discover this Asian staple for yourself!

Ginger Chicken Jook (Chinese Rice Porridge)

Ingredients

• 6 cups water
• 4 cups low-sodium chicken broth
• 1 leftover chicken carcass, with some meat intact and skin removed and trimmed of excess fat
• 1 cup long-grain white rice
• 1 tsp ginger, finely minced
• Salt and white pepper, to taste
• Chopped fresh cilantro, for garnish
• Thinly sliced scallions, for garnish
• Thousand year old eggs, for garnish (optional)
• White pepper, sesame oil and soy sauce, for personal seasoning

Directions

1. Place all ingredients except the garnishes in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.  Reduce the meat to medium low and cook at a lively simmer.  Do not stir!  Continue to cook until the rice has completely broken down and the mixture is creamy, about 1 hour.  The soup will continue to thicken as it stands but it will get watery if you stir it too much after cooking.
2. Turn off the heat and remove the carcass to a cutting board.  When it's cool enough to handle, pull off the meat in bite-sized pieces, discarding the cartilage and bones.  Return the chicken pieces to the jook.  Stir to combine and season with salt and pepper as needed.
3. Ladle into bowls.  If desired, season with more white pepper, sesame oil, and/or soy sauce then top with cilantro and scallions.  If you like thousand year old eggs, throw those on top, too.

Source: Slightly modified from Christine Gallary's recipe on Chow.com

Lasagna Soup

Did you know that January is National Soup Month?  Yeah, me neither.  But I'm a bit of a soup addict and eat mine year round so I don't need a special month to celebrate.  Of course, nothing really hits the spot quite like a steaming hot bowl of soup on a cold Winter day.

When I saw this soup, I knew it would be amazing.  It's essentially a simple, healthier alternative to a comforting family favorite.  All the flavor of lasagna but with a mere 270 calories in a (1.5 cup) serving plus not having to assemble it into layers or bake for an hour?  Yes, yes, YES!  The whole family will be happy :).  What makes this soup outstanding and true to the lasagna flavor is the cheesy mixture of low-fat ricotta and mozzarella.  It melts into the hot soup creating a perfect lasagna flavor and texture.

What's your favorite soup?  I hope you enjoy this recipe as much as we did!

Two Years Ago: Blooming Onion with Dipping Sauce and Peanut Butter Fudge Brownie with Salted Peanuts
Three Years Ago: Baked Sausage Ziti

Lasagna Soup

Ingredients

For the Soup

• 2 tsp olive oil 
• 12 oz turkey Italian sausage, casings removed 
• 1 onion, chopped 
• 3 garlic cloves, minced 
• 2 tsp dried oregano 
• 1/2 tsp crushed red pepper flakes 
• 2 Tbsp tomato paste 
• 1 (28 oz) can fire-roasted diced tomatoes 
• 2 bay leaves 
• 6 cups low-sodium chicken broth 
• 8 oz broken up lasagna noodles or fusilli pasta 
• 1/2 cup fresh basil leaves, finely chopped 
• black pepper, to taste

For the Cheesy Mixture

• 8 oz low fat ricotta cheese
• 1/4 tsp salt
• Pinch of freshly ground pepper
• 1/2 cup (2 oz) 2% mozzarella cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute. 
2. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes. 
3. Add uncooked pasta and cook until al dente, about 10 minutes. 
4. Meanwhile, prepare the cheesy mixture. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine. 
5. Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy mixture in each soup bowl and ladle the hot soup over the cheese. 

Source: Originally from 300 Sensational Soups as seen on PreventionRD

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness) 
Nutrition Information as calculated by PreventionRD  (per serving): 270 calories; 7.8 g. fat; 38 mg. cholesterol; 465 mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber; 16.9 g. protein 

Cold Avocado Soup with Sweet Corn and Bacon

I don't know about you but for us in Ohio, it's been hot hot HOT outside.  Generally this summer it's been over 90 degrees most days.


When I saw this recipe, I kept going back and forth on whether or not to make it.  I love avocados but have never made a cold soup before and knew my husband would reject it because well...it's green.  But, I went with it and am so glad that I did.  This soup is plain addicting.  I loved the creamy texture and light avocado flavor.  The corn and bacon topping just brings it to a whole new level.  I mean really.  How can you go wrong with bacon?  Don't skip the topping because it gives the soup life but I personally enjoyed it more when that too was chilled vs. warm.  This soup was so refreshing to eat after a hot day and stayed good in the fridge for a few days afterward making a wonderful post-workout meal.


This post was bumped up by request of Whitney and I hope you all enjoy it!  If there are recipes you'd wish to see on my blog or want to help me prioritize what's posted next, come join the discussion on my facebook fan page.


Cold Avocado Soup with Sweet Corn and Bacon

Ingredients

For the Soup:

• 2 ripe Haas avocados
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 2 tablespoons sour cream, creme fraiche, Greek yogurt, or milk (optional if you’re vegan)
• 3/4 teaspoon salt
• Dash of cayenne pepper
• Pepper, to taste
• 1 1/4 to 1 1/2 cups water

For the Topping:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 ears fresh corn, sliced from the cob
• 1/2 jalapeno pepper, de-seeded and diced
• 4 slices cooked bacon, chopped (optional if you’re vegan)
• small handful fresh parsley leaves, chopped
• salt and pepper to taste

Directions

1. To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), cayenne, and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.
2. To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.  If desired, chill the topping before serving.
3. Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge. 

Source: Joy the Baker

Recipe Swap: Chunky Italian Vegetable Soup

For this week's recipe swap I got another recipe from Fried Ice and Donut Holes and submitted my recipe for Chinese Chicken Corn Soup though I'm not sure yet who received it.  Guess we'll see when the hostess with the mostess does her roundup at A Taste of Home Cooking :).

This one I knew I had to tone down for my hubby's sake.  He's dealt with acid reflux for his entire adult life and is even permanently on Prilosec for basically the rest of his life.  A recipe that is nearly all tomatoes would be torturous for him so I ended up taming it a bit and making mine into more of a soup instead of stew.  Also for his sake, I omitted the eggplant (which he won't eat solely because it has the word "egg" in it...he hates eggs that taste/look like eggs) and added a healthy serving of green beans instead.  Lastly, a handful of elbow macaroni to add some more heartiness to the meal.  The result was pretty good but still too overwhelmed by tomato for our tastes.

Chunky Italian Vegetable Soup

Ingredients

• 1 tsp olive oil
• 1 (small-ish) Onion, chopped
• 1-2 Garlic Cloves, minced
• 2 small Zucchini, cubed
• 1 medium Yellow Squash, cubed
• 1 Green Bell Pepper, cut into squares
• 1 Red Bell Pepper, cut into squares
• 1 cup green beans, ends trimmed and cut in half if desired
• 1 (28 ounce) can Diced Tomatoes
• 1 (28 ounce) can Crushed Tomatoes
• 2 cups Chicken Broth (sub veggie to make this completely vegetarian)
• 1/2 cup dry red wine (optional)
• Basil (I used about 4 fresh basil leaves, cut into thin ribbons)
• 1/2 tablespoon Crushed Red Pepper Flakes
• 1 cup elbow macaroni
• Parmesan Cheese

Directions

1. In a large pot, add oil and heat until shimmering.  Then add the garlic and onion and saute until onions are translucent.  Then vegetables and saute for several minutes more.
2. Empty both cans of tomatoes, broth, and wine into the pot.  Add the spices and bring to a boil. Reduce the heat, cover, and simmer for 30-45 minutes. 
3. While the soup is simmering, cook elbow macaroni per the package instructions.
4. Put a serving of macaroni into into bowls then ladle soup over top and garnish with parmesan cheese.

Source: Modified from Fried Ice and Donut Holes

Roasted Butternut Squash Soup

I wrote the following post as a guest on Alicia's blog Culinary Bliss.   She is busily loving on her new bundle of joy Eleanor so blogging isn't exactly at the top of her list of "to-dos" right now.  When she posted a request to a cooking message board that we both frequent looking for folks to help out, I figured why not.  This is the post that I decided to share with all of her readers.

Congratulations Alicia!

PS: Would you like to guest post on my blog?  Even if you don't *have* a blog but maybe want to have a creative outlet, please post a comment and let me know.  You can be featured on my blog!

Why oh why was I ever intimidated by butternut squash?  The skin of this squash was much softer than I expected and the shape, once you prepare the ends of the squash, didn't make it difficult to cut either.  I was extremely excited to see this butternut squash show up in my weekly CSA share last week because I knew that meant that I'd have no choice but to face my fear and make something with it.  Even better was it allowed me the opportunity to check another item off my 23 Things in 2011 list.  Double win!

To get the most delicious combination of flavors I decided that I wanted to combine aspects of two different recipes.  I knew that roasting the squash first would bring out its delicious natural flavors better than boiling would.  I also thought that adding apple could bring a new dimension of flavor (and nutrition) to the soup.  Cayenne pepper would bring an unexpected small kick of heat.  And finally, real butter is infinitely better than margarine and a touch of low fat cream cheese would literally smooth out the flavor and texture.  The result?  PERFECTION.  I simply could not get enough of this soup!

I love the flavor and texture of butternut squash and am so excited that I am no longer intimidated by the preparation of it because now the possibilities are endless.  Do you have other recipes to share featuring this lovely squash?  If so I'd love to try them!

Two Years Ago: Chili - This recipe is adapted from my mother-in-law and currently entered in a chili contest at Nicole's blog, Prevention RD.  Check out what she had to say about it here!

Roasted Butternut Squash Soup

Yields: 6 servings

Ingredients

• 1 small onion, chopped
• 1 green apple, peeled, cored, and diced
• 4 Tbsp butter
• 1 medium (2 pounds) butternut squash
• 3 cups reduced sodium chicken broth (substitute vegetable broth to make it vegetarian)
• 1/2 tsp dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 2 oz low-fat cream cheese
• salt and pepper, to taste

Directions

1. Preheat oven to 400F.  Cut both ends off the squash then cut it in half and scoop out the seeds.  Place squash on a large baking sheet flesh side up and roast in oven for 45 minutes to an hour or until soft.  Peel and chop the squash.  Set aside.
2. While the squash is roasting, in a large sauce pan, boil onions and apples in broth with marjoram and cayenne pepper.  Simmer for 20 minutes or until soft.
3. Add chopped squash and low fat cream cheese to the sauce pan and puree all ingredients using an immersion blender.  If you do not have an immersion blender, transfer the contents of the sauce pan and squash into a blender and puree until smooth then return to sauce pan to heat through.  Do not allow to boil.  Season with salt and pepper to taste.  If desired, add more water or chicken broth to thin the soup until it reaches your preferred consistency.  Serve hot.

Source: Adapted using a combination of Use Real Butter and All Recipes.

French Onion Soup

I was encouraged by my husband and my friend Emily to post a midway status update on my 23 Things in 2011 List.  This is when we realized that the year is actually 3/4 of the way through.  Oh snap.  Still, worth a revisit and you can see what I've made (and blogged about) to date by checking out the link above. 

All in all, I've only made 11 of the 23 things and even worse, only blogged about 4 (after this one) to date.  Where have you guys been to hold me accountable the rest of year?!  Now it looks like I have some serious work to make up on the back end of the year if I want to even come close to achieving all 23 items!

This French onion soup was exactly as I remember it being when I went to France last year.  My brother, the French onion aficionado gave it his stamp of approval, too.

This week, I'm going to post only things from the list to help me get caught up!  See the list for a sneak peek of what this week's posts may be ;).

Two Years Ago: Sausage, Onion, and Green Pepper Fra Diavolo

French Onion Soup

Ingredients

• 2 tbsp. unsalted butter
• 2 large red onions, thinly sliced
• Pinch of sugar
• 2 leeks, including tender green portions, thinly sliced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• ¾ cup low-sodium beef broth
• ¼ cup dry red wine
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• Salt and pepper, to taste
• Baguette slices, ¾-inch thick
• Sliced Gruyere cheese

Directions

1. Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste.
2. Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes. Cool a few minutes before serving.

Source: Originally from Williams Sonoma and The New Best Recipe as adapted by and as seen on Annie's Eats

Easy Cannellini Bean and Ham Soup

I don't know about where you live but around these parts walking my dog in the morning requires a sweatshirt, the A/C isn't kicking on during the day anymore, and the nights require extra close snuggling in bed.  This also means it's the time of year when NORMAL people resume eating soup (though, we already established that I personally eat it year round).  Rejoice!

My mother-in-law, Mary Lynn, gave me a ham bone from when she baked a ham knowing that I could turn it into something magically delicious.  I could have done something tried and true with it but you know me, I'm always up for trying a new recipe.  After some searching, I decided on this recipe.

What resulted was a soup that wasn't heavy yet was still filling and nutritious.  I added carrots.  I find they give soups an extra special (but not overwhelming) sweetness to them.  This soup was perfect for using the last of Summer's veggies while warming the bones from the chill of the onset of Fall.

Two Years Ago: Lasagna - I grew up on my mom's recipe and I guess this is how I came to like cottage cheese more than traditional ricotta in my lasagna.

Easy Cannellini Bean and Ham Soup

Ingredients

• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 2.5 tablespoons extra-virgin olive oil
• 1 14.5oz. can stewed tomatoes, coarsely cut
• 2-3 carrots, peeled and sliced
• 2 cups low-sodium chicken broth (omit if using ham bone)
• 2 (19 oz). cans cannellini beans, rinsed and drained
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (optional: ham bone)
• 1/4 teaspoon black pepper
• 10 oz spinach (roughly torn)

Directions:

1. In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).  Add the carrots and cook until soft (about 5-7 minutes).
2. Add the can of cut stewed tomatoes and juice to pot and stir.  If you are using a ham bone, add it now with enough water to cover.  When the liquid starts to simmer, add the beans, ham and black pepper. If not using a ham bone or you need more liquid, add the chicken broth now, stir and bring to a boil.  When the broth starts to boil, reduce the heat until it settles at a simmer.
3. When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat. Serve immediately.

Source: Modified from and as seen on Loves to Eat; Originally from Gourmet.

Simple Creamy Chicken and Vegetable Soup

Phil the Groundhog gave me false hope and Mother Nature is such a tease.  We had a couple GORGEOUS days recently.  It got up to 60 degrees and was sunshine all around.  You could literally feel the energy coursing through your veins.  But then as quickly as it came, it was ripped away.  We were plunged back into dreary grey skies and biting cold days.

Thank goodness for this simple soup.  Not only does it warm your body physically but *chicken soup*, it soothes your soul.  For those that want a comforting, steamy bowl to warm up to and/or are feeling a bit under the weather right now (as it seems the flu is still in full swing), this is the perfect remedy.  In no time at all you'll be slurping away.

Want to make it a bit healthier?  Omit the cream.  I personally thought it tasted better without it as its presence mutes the flavors, too.

One Year Ago: Pretzel Chicken Tenders

Simple Creamy Chicken and Vegetable Soup
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Ingredients

• 2 chicken breasts
• 4-6 medium-sized carrots, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 celery stalks, chopped
• 2 medium-sized potatoes, cut into cubes
• 1 cup frozen or canned corn
• 6 cups chicken broth
• salt and pepper to taste
• 1 bay leaf
• 1/2 cup heavy cream or half and half (optional...though, if you're omitting it then it's not creamy, now is it?)
• handful chopped parsley

Directions

1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough water to cover the chicken breasts and vegetables.  Bring to a boil and simmer about 20-30 minutes. 
2. Remove chicken breasts and set aside on a plate or cutting board.  When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.  Skim the liquid of any fats and debris.
3. Stir in the chicken, potatoes and corn. Simmer for another 20-30 minutes. Check for seasoning then if desired, add in the heavy cream and chopped parsley.

Source: Very slightly modified from Sing for Your Supper 

Cheddar Cauliflower Soup

Chris. Hates. Cauliflower.

But this soup made him a believer.  In fact, he went back for seconds and said he couldn't even tell there was any cauliflower in it.  Wahaha, hidden veggies!  Did you ever notice how cheese is a great mask for healthy foods?  This soup is a great twist on its more famous cousin, broccoli cheddar soup, and packs a complex flavor punch from the leeks.
 
Leeks.  Prior to this recipe I had not worked with leeks before and had no idea how to wash them (boy they're dirty!) nor how much of it to use (just the whites, just the greens, all of it??).  I just went about my business and used the whole thing in this recipe.  Now looking back and reading more carefully and looking at the recipe picture it looks like they only used the whites and light green.  I say it turned out well so hey, more green is more fiber and more flavor!  Oh and hey, if a little dirt got in the final dish it's just adding an ummm...earthy flavor :).  Since then I've gotten The New Best Recipe from the Authors of Cook's Illustrated for Christmas and found they had a blurb on how to wash and cut leeks.  This version on eHow is pretty much the same.

Don't let the leeks scare you.  They're just like green onions on steroids :).  In fact, I'm really starting to enjoy leeks.  They starred in a carmelized form for my New Year's Brunch quiche, helping me to check off one of my 23 Things I Want to Make in 2011 List.  (Now to blog about that recipe...)

This soup will warm you up on a cold night and oooh, only 186 calories per serving!

One Year Ago: It was the dinner that I cooked up to celebrate my Mom's birthday!  On the eclectic menu was Zuppa Toscana, Sun Dried Tomato, Basil and Parmesan Muffins, Shrimp Scampi Bake, and the infamous Chinese Bolo Bao with Nai Wong Filling.

Cheddar Cauliflower Soup
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Yields: 8 servings (1 cup each)
Cook Time: 35 Minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 4 cups chopped cauliflower florets (from 1 medium head)
• 2 1/2 cups low-fat milk, divided
• 2 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon white or black pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups shredded extra-sharp Cheddar cheese
• 1 tablespoon lemon juice

Directions

1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
2. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.  If desired, create a smoother soup by using a potato masher or blender.

Source: Eating Well, January/February 2010

Nutritional Information: 186 calories; 11 g fat (5 g sat, 3 g mono); 27 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 10 g protein; 2 g fiber; 488 mg sodium; 198 mg potassium; Vitamin C (45% daily value), Calcium (27% dv); Vitamin A (15% dv).

Summer Corn and Vegetable Soup

It may not be summer but I say this soup is also perfect for Spring!  It's a light and healthy soup that makes a great meal.  The ingredients are very simple but very colorful (and colorful means healthy!).  It formed a serious symphony of mouthwatering flavor when you eat (or is it drink?...depends on if you're Asian or not haha!) this soup! 

I thought when I read the recipe that it sounded pretty good but when I tried it...wow was honestly blown away!  The picture isn't so pretty because it was in the process of cooking versus plated but don't let that keep you from trying this one.  My vegetarian friends, you know the drill: swap out the chicken broth for veggie broth and then you're golden.

One ingredient that was completely new to me was hominy.  I found both the yellow and white variety in the canned vegetable aisle near the canned corn.  I opted for the yellow one to use in my soup.  Corn seems to be the closest relative to this veggie but it's a very different texture because it's soft and kind of a bit...fluffy?  When I researched it, it said something about it being soaked in lye??  Sounds scary.  Tastes delicious.  If you absolutely cannot find hominy, I suppose you can just leave it out or sub a can of corn but it won't have the same texture and fillingness when you eat it.  So guy find and buy that hominy, will ya? :)

I can definitely see me making this soup again in the future...perhaps when my CSA share starts to roll in? Then it'll truly be Summer :).

One Year Ago: Szechwan Chicken

Summer Corn and Vegetable Soup
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Ingredients

• 4 c. fresh corn kernels or 1 (16-oz.) package frozen, thawed
• 2 c. lowfat or nonfat milk
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 large onion, diced (about 2 c.)
• 1 medium red bell pepper, seeded and diced (about 1 c.)
• 1 medium zucchini, (about 1/2 lb.) diced
• 2 c. low-sodium chicken or vegetable broth
• 1 (15.5 oz.) can yellow or white hominy, drained
• 2 plum tomatoes, seeded and diced
• 3/4 tsp. salt, plus more to taste
• freshly-ground black pepper, to taste
• 1/2 c. fresh basil leaves, cut into ribbons

Directions

1. Heat the oil in a large soup pot over a medium-high heat. Add the garlic, onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
2. Add the hominy and the broth and bring to a boil.
3. Meanwhile, put the thawed corn and milk into a blender or food processor, until smooth.
4. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Source: As seen on and adapted by Apple A Day, Originally from Ellie Krieger, The Food You Crave

The Easiest White Bean Chicken Chili

It's getting a bit warm out for chili (it got up to the mid-upper 60s today!) but I assure you that when I made this a couple of weeks ago, it was a bit chilly out still so this meal was entirely appropriate.  The title isn't lying.  It is by far the easiest chicken chili I've ever made.  Easiest soup at all, for that matter.

The flavor was great but here's the the thing.  My cheese cubes didn't melt and disperse into the soup.  They stayed as softened/melted brown colored cubes of cheese which just weirded me out.  Maybe it was the type of cheese I used?  I don't know.  It was Kraft Pepper Jack Cheese in a block and I sliced it into cubes like the directions said I should.  Next time if I make this again, I'd probably shred the cheese instead in hopes that it just might go INTO the chili instead of staying separate.

The Easiest White Bean Chicken Chili
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Ingredients

• 3 cans white beans, drained and rinsed
• 1 can diced tomatoes with chilis
• 1 can corn
• 1 tsp. cumin powder (optional for more flavor)
• 1 tsp chili powder (optional for more flavor)
• 3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into 2-inch cubes (I'd shred them next time instead)
• 2 cups salsa
• Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, fresh cilantro, diced fresh tomatoes, crushed tortilla chips, extra salsa, tabasco/cholula hot sauce, etc.

Instructions

1. Combine the beans, tomatoes, corn, cheese, spices (if desired), and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
2. Shred chicken breasts with a fork then stir to combine.  Serve with desired garnishes.

Source: Modified from Pink Parsley

Vegetable Soup (With Optional Sausage for the Men)

The vegetable soup purists out there are going to groan.  I never understand why many vegetable soups aren't truly vegetarian...many use chicken or beef broth and then sometimes even chunks of beef meat in the soup.  Why the heck is it even called vegetable soup, then??

The recipe that I was using started out almost purely vegetarian (it called for chicken broth but you can easily substitute vegetable broth to make it truly vegetarian) and in my mind the potatoes and all the veggies should add quite a bit of "substance".  But then, I thought about my husband and his NEED to have meat in a meal.  He complains that "soup runs right through" him as it is - including the really rich, filling, meaty soups like chili!  So I gave in and added some sliced smoked sausage to the broth but you don't have to.  That's why I'm calling this one Vegetable Soup (With Optional Sausage for the Men).  Because if the man (men) if your life are anything like mine, they will protest about the lack of meat in this soup!

As you already know I'm a soup fanatic.  This one was no different.  I made a few modifications (such as adding the sausage, reducing the amount of oil used to sautee the veggies, adding some beans for extra fiber, and adding a splash of red wine for depth - a tip I learned from my favorite Minestrone Soup recipe).  I think this one is a keeper.  A nice lighter soup that's quick to put together.  Don't forget that soup is also very forgiving...don't have an ingredient on hand?  Leave it out or use something else.  When all else fails, frozen veggies are your friend :).

Vegetable Soup (With Optional Sausage for the Men)
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Serves 4
Hands-On Time: 20m
Total Time: 40m

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 14.5-ounce cans low-sodium chicken broth (substitute low-sodium vegetable broth if you prefer to make this truly vegetarian)
• 1/2 pound Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 14.5-ounce can diced tomatoes (substitute tomato sauce if you want less chunky soup)
• 1/4 pound green beans, cut into 1-inch pieces (1 cup)
• 1 cup chopped broccoli
• 1 14.5 can kidney beans, drained and rinsed
• 1 smoked sausage, sliced (optional)
• 1/2 cup dry red wine (optional)
• Freshly grated Parmesan (optional)
• 1 cup water

Directions

1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
2. Add the broth, water, red wine, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
3. Add the tomatoes, green beans, kidney beans, sausage, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender.  Ladle into bowls and serve hot.  Sprinkle with Parmesan if desired.

Source: Modified from Real Simple Magazine, February 2003

Ham and Potato Soup

I was very pleased with how easy this recipe was and how delicious it turned out.  Chris gave it his stamp of approval and it warmed us up on a chilly winter night.  It was also not overly heavy but with enough substance so that I could go to my Jazzercise class an hour later.  (Leftovers reheated well, too!).  Speaking of Jazzercise, I've yet to find the balance between going to class, cooking goodies, and eating them without feeling sick when I'm jumping around.  Soups seem to work well so far so you may see more of that for awhile...

For my personal taste I felt the chicken buillion overpowered the ham (bought packaged pre-diced John Morell ham) and overall it was a bit too salty so I made some changes to the recipe by cutting down the buillion and removing the added salt.  In its place thought I added some shredded cheese to the soup base...because I love love love cheese!  I also used green pepper in place of the celery and of course added some garlic powder(!) as a matter of preference.

The way that the roux and milk mixture came together was also impressive.  So much so that I will consider using it for other cream based soup recipes that I try in the future.  It really added a smooth and comforting aspect to the soup!

Ham and Potato Soup
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Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min
Yields: 8 Servings

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced green peppers
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon garlic powder
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup shredded cheddar cheese
• Parsley

Directions

1. Combine the potatoes, green pepper, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, garlic powder and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly add in milk and whisk until smooth. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot and cook soup until heated through. Remove from heat and add shredded cheddar cheese.  Ladle into bowls and serve immediately, garnishing with additional shredded cheese and parsley, if desired.

Source: Modified from All Recipes

Zuppa Toscana

Who needs Olive Garden when you can make this by yourself at home?!  This soup was extremely easy to make and tasted like the Zuppa Toscana you order at the restaurant but better.  Add some fresh garlic bread and a salad and you've got yourself a hot meal on a cold night!  (Or, if you're like me and eat soup year round, it might even be a hot night haha!).

I modified Joelen's original recipe because I felt it could use some more seasoning.  The spiciness was also a little more than I think this soup should have so I reduced the amount of cracked red pepper in my modified recipe.  You can always see her original recipe by clicking on the source link.

This soup was part of the birthday dinner that I made for my mom.  The other items that I made can be found in separate posts:

• Sun-Dried Tomato, Basil, and Parmesan Muffins
• Shrimp Scampi Bake
• Chinese Bolo Bao with Nai Wong Filling ("Pineapple" Custard Bun)

Zuppa Toscana
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Ingredients

• 4 cans (8 cups) low sodium chicken broth
• 1 lb italian sausage, removed from casings
• 3 baking potatoes, scrubbed
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon italian blend seasoning
• 1 teaspoon red pepper flakes
• salt and pepper to taste
• 1 bunch fresh kale
• 1/2 cup 2% condensed milk or half and half

Directions

1. In a large dutch oven or large stockpot over high heat, add the chicken broth and bring to a boil.
2. While the broth is coming up to a boil, prepare the potatoes by slicing in half lengthwise and then cutting each half into 1/2 inch cubes with the skin on. Set aside.
3. With the italian sausage removed from the casings (or you could use bulk italian sausage too), crumble the sausage into the hot broth.  Add the potatoes to the pot, season with spices and cook until the potatoes are tender, about 15-20 minutes.  If desired, skim grease off the top at this time.
4. As the potatoes soften, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into slices and place in a bowl.
5. Once the potatoes have softened up, remove from heat or turn the heat off. Stir in the kale (don't worry, it will cook down!) and condensed milk or half and half.  The heat of the soup will cook the kale without turning it brown.
6. Serve hot.

Source: Modified from Joelen's Culinary Adventures

Mmmm...BACON!!!

This isn't one recipe but OVER ONE HUNDRED recipes on how to use bacon in all things savory or sweet.  I saw this shared on my brother's friend's facebook and had to cross-share it with my Dinner Club friends.  We do a different theme every month and we often joke that one day, we should have a bacon themed dinner.  I'm pretty sure this blogpost is driving us one step closer to that...

Here's a little photo teaser...

Check out all the delicious recipes and photos for 100 Ways to Use a Strip of Bacon at the Endless Simmer.  Just try not to drool on your keyboard, okay?

PS: Taking requests on something to make with bacon.  Leave a comment!