Slow Cooker Chicken Tortilla Soup

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Okay, so we definitely have a new favorite soup..and it's made in the slow cooker! All of the ingredients are pretty much pantry staples. I was able to make this super last minute because I just happened to have everything on hand. And thank goodness I did because it's SO so good. Using salsa in the recipe gives it a ton of flavor without needing too many extra ingredients. My boys and I loved this. Plus it made enough so that I could freeze half and defrost it when I don't feel like making dinner. We're all looking forward to that night :) Enjoy!

Printable Recipe

Ingredients

• 1 lb. frozen boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water or chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup Cheddar cheese, shredded

Optional Toppings:

• Sour cream
• Scallions
• Cilantro
• Lettuce
• Diced avocado
• Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

Source: Adapted from The Recipe Critic

Extra Beefy French Onion Soup

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My mom makes really, really delicious French Onion Soup. I've had it since I was a little kid and all of her friends and family always ask her for her recipe. Now I know you don't normally think of having soup in June, but when it's a few weeks away from summer and still 50/60 degrees outside…you think of soup. And I think of my mom's soup.

I pretty much always stick to her exact recipe since it's amazing as-is, but this past time I revamped it a little. I made more broth (since Chris likes his soup with a ton of broth) and I also made it extra beefy. All this entailed was switching the beef broth to beef consommé, and the water to beef broth. A super simple change but it made the soup extra rich. Enjoy!

Printable Recipe

Ingredients

• 4 large onions, sliced thin
• 1/4 cup butter
• 2 tbsp. flour
• 4 (10.5 oz.) cans beef consommé 
• 4 cups beef broth
• 2 tsp. Worcestershire sauce
• French bread, sliced into 1" pieces and toasted
• Sliced Provolone cheese (or any type you prefer)

In a large dutch oven, melt butter. Cook onions in butter over medium heat, stirring occasionally until onions are tender and begin to brown (about 15 minutes). 

Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.

Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!

Source: Adapted from my Mom's recipe

Summer Corn and Chicken Chowder

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Farmers' Markets are in full effect! I love this time of year when you can just run to the market and get tons of fresh produce. I think it's super important to support your local farmers, so make sure you visit one of your neighborhood markets next time you're in the mood for some delicious produce or local goods!

This soup is hearty enough for dinner, but light enough to not feel overly stuffed. Fresh corn makes this meal extra refreshing, but feel free to use frozen corn if you don't have any on hand. You don't often think of eating soup in the summertime, but this rich and creamy soup is acceptable for summer with the mounds of bright, fresh corn that are in it. It's a perfect summer staple. Enjoy!

Printable Recipe

Ingredients

• 1 large boneless, skinless chicken breast
• 1 tbsp. olive oil
• Salt and pepper, for seasoning chicken
• 2 tbsp. butter
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 medium jalapeño, seeded and diced
• 1 tsp. garlic, minced
• 2 tbsp. flour
• 1 1/2 cups 1% milk
• 1 1/2 cups whole milk
• 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
• 1 (14 3/4 oz.) can cream-style corn
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Scallion, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.

Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.

Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.

Add corn, cream-style corn, salt, pepper and cooked chicken.

Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.

Source: SK Original

ABC Vegetable Soup

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I hate wintertime. Germs are everrrryyyywhere. And because of that, my entire family has been sick the past couple weeks. My baby had a cold that lingered forever. He was congested, lethargic, wouldn't eat, wouldn't play, was fussy, always wanted to sleep. So not like him! But thankfully he has fully recovered. But then, lo and behold, as soon as he got better Chris and I got sick! I got a nasty sinus infection and strep throat, while Chris got a upper respiratory infection. It was absolutely no fun, but thankfully my parents swooped in and took Bradley to stay at their house so he wouldn't catch our germs!

Before I was down for the count, I whipped up a big batch of this tasty vegetable soup for all of us. It's packed with tons of essential vitamins; just what we needed when feeling under the weather. And it's a great way to get your child to eat tons of vegetables! Bradley hates carrots, but I was even able to sneak some on a few of his spoonfuls. This soup was extremely hearty and warmed our insides. When we were younger my mom always used to top our vegetable soup with a slice of yellow American cheese, so that's what I did to mine. It makes the soup creamy and extra delicious--I suggest you give it a try :) Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil
• 1 small onion, diced
• 1/2 cup celery, finely chopped
• 1 1/2 cups white or gold potatoes, peeled and cubed
• 1 cup baby carrots, sliced
• 1/2 cup green beans, fresh, frozen or canned, drained and rinsed
• 2 (14 oz.) cans diced tomatoes
• 1 cup Italian seasoned tomato sauce
• 48 oz. vegetable or chicken broth
• 1/2 cup dark red kidney beans, drained and rinsed
• 1 bay leaf
• 1 cup uncooked alphabet pasta
• 1/2 cup corn, frozen or canned, drained and rinsed
• 1/2 cup peas, frozen or canned, drained and rinsed

Heat the oil in a large pot. Sauté the onion, celery and potatoes for 4 minutes.

Add the carrots and green beans and stir, allowing to cook for an additional 5 minutes. Mix in the tomatoes, tomato sauce, broth, kidney beans and bay leaf. Cover and bring to a boil. Once boiling, reduce heat to medium low and cook for 10 minutes.

Bring the heat back to a boil. Add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5–6 minutes or until pasta is tender. Discard bay leaf and serve.

Source: Adapted from Giant Food

Stuffed Pepper Soup (Gluten-Free)

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Having a big bowl of steaming hot soup on a cold winter evening is the bees knees. It warms your insides, doesn't make you feel overly stuffed or sluggish, and is usually pretty simple to make at home. 

We love my Stuffed Peppers, so this recipe was a take on that. I added canned tomatoes and chicken broth to the base of the recipe, and the outcome was a hearty soup version of one of our favorite low-calorie (and gluten-free!) meals. The boys and I gobbled this up. Enjoy!

Printable Recipe

Ingredients

• 1 cup long-grain white rice
• 1 lb. ground beef
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 cups vegetable or chicken broth
• 1/2 tsp. Italian seasoning
• 1/4 tsp. oregano
• 1/2 tsp. Worcestershire sauce
• Dash of red pepper flakes (optional)
• Salt and pepper, to taste

Cook rice according to package directions. Set aside.

Meanwhile, add beef to a large pot. Cook until browned and then drain off the fat. 

Return beef to pot and add peppers, onion, garlic, diced tomatoes, tomato sauce, broth, Italian seasoning, oregano, Worcestershire, red pepper flakes, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to low and cover. Simmer for 40 minutes. Scoop soup into a bowl and top with 1/2 cup cooked rice.

Source: SK Original

Copycat Panera Broccoli Cheddar Soup

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I absolutely love our townhouse and the area we live in. We are in walking distance to many shopping centers and some of our favorite stores/restaurants. Bradley and I often walk to Panera for a quick lunch when we want to get out of the house and get some fresh air, and luckily it's right down the street. I'm a big fan of their "You Pick Two" option and my order always consists of Broccoli Cheddar Soup and some sort of sandwich. 

When my whole family was feeling under the weather, instead of running out to Panera for some soup I decided to make a copycat recipe of their soup at home. It tasted incredibly similar and I like how I was able to adjust the consistency on my own. I like it a little chunky, but I was able to blend some up a little more for Bradley. This cheesy, thick soup is easy to make and ideal on a chilly day. Enjoy!

Printable Recipe

Ingredients

• 1/2 onion, chopped
• 1/4 cup butter, melted, divided
• 1/4 cup flour
• 2 cup half and half
• 3 cups chicken stock, divided
• 2 large broccoli heads
• 2 carrots, peeled and cut into small strips
• 1/4 tsp. nutmeg
• 8 oz. sharp cheddar cheese, shredded
• Salt and pepper to taste
• Bread bowls, for serving (optional)

Break apart broccoli florets into small pieces.

Heat a dutch oven to medium heat. Melt 1 tablespoon butter and add onion. Cook until transparent, about 5 minutes.

Add remaining butter to dutch oven. Once melted, add flour and stir to make a roux. Continue cooking for 1 minute.

Add in half and half, stirring constantly. Once smooth, pour in 2 cups chicken stock. Bring to a boil then lower heat and allow to simmer for 20 minutes.

Add broccoli and carrots and simmer for an additional 25 minutes over low heat.

If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.

Add cheese and nutmeg to the dutch oven. Stir until cheese is melted. Add salt and pepper to taste. If you want a thinner soup, add remaining 1 cup chicken stock. Stir to combine and serve immediately in bread bowls.

Source: Adapted from Cincy Shopper

Split Pea and Ham Soup (Gluten-Free)

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I've always been highly obsessed with my mom's pea soup and I finally got the recipe! It's thick, hearty and an ideal meal on a chilly fall evening. It's an easy one-pot dinner that's very filling so there's no need to make any extra sides since you get your fair share of veggies and meat. I absolutely love it.

The ham gives the soup some amazing flavor. Chris devoured this and even Bradley (who normally isn't crazy about peas) even ate a few spoonfuls of it. The longer it cooks, the thicker it gets; so if you want it on the thinner side don't cook it too long. Just make sure you simmer it for at least 30 minutes if you want a thick, hearty soup! That's truly the best way to eat it. Enjoy!

Printable Recipe

Ingredients

• 4 tbsp. butter
• 1 medium onion, chopped
• 1 carrot, diced 
• 1 ham steak, cut into cubes
• 1 (20 oz.) package split peas
• 12 cups water
• 1 ham bone
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

Add butter to a large pot over medium heat. Add onions, carrots and ham steak and cook for 3-4 minutes or until onions are translucent.

Add split peas, water and ham bone to the pot. Raise heat. Cover and heat to boiling. Boil rapidly for 30 minutes. 

Season with salt and pepper. Uncover and reduced heat to medium. Simmer for an additional 30 minutes. Stir occasionally. The longer you cook it, the thicker it will get.

Serve as-is or use an immersion blender to make smooth. 

Source: My Mom

Lighter Cream of Mushroom Soup

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'Tis the season to not eat meat on Fridays. That's when recipes like this Mushroom Soup come in handy. It's delicious, easy and meatless. It also warms up your insides on these cold winter nights. Wasn't yesterday the first day of spring? It will be here soon, right? Please just humor me and say yes.

My mom has been making this soup for a few years now, but I know it's going to become a staple in my house as well. The original recipe calls for chicken broth, but you can substitute vegetable broth if you're observing Lent. She also adds a lot more mushrooms than called for in the recipe, so feel free to do that as well. Enjoy this soup, guys! Here's to warmer weather!

Printable Recipe

Ingredients

• 8 oz. mushrooms
• 4 tbsp. butter, divided
• 1 medium onion, chopped
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1 1/4 cups water
• 1 (10.75 oz.) can condensed chicken broth (or vegetable broth)
• 1 tsp. Worcestershire (optional)
• 1 cup fat-free half-and-half

Slice the mushrooms to measure 1 cup. Chop remaining mushrooms into small pieces.

In 3-quart saucepan, melt 2 tbsp. butter over medium heat. Cook the sliced mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Remove mushrooms with slotted spoon.

Add remaining 2 tbsp. butter to the saucepan. Cook and stir chopped mushrooms and onion until onion is tender. Sprinkle with flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Stir in water, broth and Worcestershire. Heat to boiling, stirring constantly. Boil 1 minute. Stir in half-and-half and sliced mushrooms. Heat just until hot (do not boil).
Source: Adapted from Betty Crocker

Beef Stew

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During the winter I'm all about comfort foods. Good thing I'm also all about comfortable clothes. With an abundance of soup, chili, casseroles and stew on my dinner table, I definitely need it. But it's so worth it. Stew is at the top of my list, but it has to be my mom's recipe. I've tried others before and they just don't add up, so I stick with what I know. 

I had never made her stew before because I thought it was just too good to replicate. I figured it took a massive amount of ingredients and a full day to prepare. I couldn't have been more wrong. The recipe is extra simple and doesn't even take too long to make. The end result is a thick and hearty stew, that just begs to be served with crusty bread. Enjoy this before Spring finally creeps up on us!

Printable Recipe

Ingredients

• 1 lb. chuck (or any stew meat) cubed into 1” pieces 
• 1/2 cup canola oil (enough to cover bottom of pot) 
• 1 cup flour 
• 1/2 packet dry onion soup mix 
• 1 tsp. pepper 
• 1 tsp. oregano 
• 2-3 cups beef broth or water (enough to cover meat and vegetables) 
• 10-15 mini carrots or 2 large carrots cut into 1” pieces 
• 4 medium potatoes cut into 1” cubes 
• 1 tbsp. Gravy Master 
• 2 tbsp. corn starch 
• 2 tbsp. water 
• Peas, for serving (optional)
• Crusty bread, for serving (optional)

Cover bottom of Dutch Oven with oil. Dredge meat in flour and shake off excess. Add meat in an even layer to the Dutch Oven and brown on all sides. You may have to do it in batches. 

After meat is brown, add carrots and potatoes. Pour broth/water 2 inches above contents of pot. Add onion soup mix, pepper and oregano. Cover and cook on medium heat for 1 hour or until vegetables are tender. 

Add Gravy Master. Heat to boiling. 

Mix cornstarch and 2 tbsp. water together and add to pot to thicken gravy. You can do this until you get desired consistency. 

To serve, put desired amount of peas on the bottom of each serving bowl and top with stew. Serve with crusty, buttered bread.

Source: My Mom

Lighter Loaded Baked Potato Soup

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Happy New Year!! I hope everyone had a fun and safe evening. May 2014 be nothing short of amazing for all of you! Thank you for continuing to read my blog. You guys are the best!

Now on to the recipe for this scrumptious looking soup...

I'm a big fan of eating soup in the winter. Not only are they easy meals to make, but they warm up your insides after being outside in the crisp winter air. Crank up your stovetop to prepare this and that warm, cozy feeling will spread throughout the house. There's nothing like cuddling up on the couch with a big, fluffy blanket and a steaming bowl of soup.

I lightened this up by using reduced-fat milk and light sour cream. It still turned out thick, creamy and delicious. I love the chunks of potatoes, the crispy bacon hidden throughout and the subtle cheese flavor. If loaded baked potatoes are your thing, this soup will be right up your alley. Enjoy!

Printable Recipe

Ingredients

• 6 slices bacon, cut into bite-size pieces
• 1 tbsp. butter
• 1/2 tbsp. garlic, minced
• 1/3 cup flour
• 4 1/2 cups reduced-fat milk
• 3 large Russet potatoes, peeled and cut into bite-size cubes
• 2 tbsp. scallions
• 1/2 cup light sour cream
• 1/2 cup Monterey Jack cheese, shredded

In a large pot over medium heat, cook bacon. When done, remove and drain on a paper towel-lined dish.

Add butter to bacon grease. Add garlic and cook for 30 seconds. Add flour and whisk constantly for 1 minute.

Slowly add milk to pot, whisking constantly. Once mixture is smooth, add potatoes. Cook for 15 minutes over medium heat until potatoes are fork tender.

Add half of the reserved bacon bits, scallions, sour cream and cheese. Stir until combined.

Serve topped with remaining bacon bits, extra cheese, sour cream and scallions, if desired.

Source: SK Original

Creamy Tomato Tortellini Soup

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What a perfect soup to cozy up to on these cold nights. It's creamy and decadent, and the cheese-filled tortellini just add to the mix. The soup is flavorful enough on it's own, but every once in a while you'll get a bite of perfect sundried tomatoes or tortellini bursting with cheese flavor. Serve this with a crusty slice of bread on the side, and your night will be made. Enjoy!

Printable Recipe

Ingredients

• 2 tsp. garlic, minced
• 2 tbsp. olive oil
• 2 (10 3/4 oz.) cans condensed tomato soup
• 1/2 cup jarred sundried tomatoes in herbs
• 2 cups reduced-fat milk
• 2 cups chicken stock
• 1 tsp. onion powder
• 1 tbsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (9 oz.) package fresh cheese flavored tortellini
• 1/2 cup shredded Parmesan cheese, for garnish

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. 

When the garlic is done, add tomato soup, tomatoes, milk, chicken stock and spices. Bring to a simmer. 

Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini is cooked, ladle soup into bowls and top with Parmesan cheese 

Source: Adapted from Key Ingredient

Classic Chicken Noodle Soup

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When someone catches a cold, what better way to make them feel better than to treat them to some homemade chicken noodle soup? I'm sure most people have their go-to recipe, but I wanted to share mine. And since cold and flu season is upon us, what better time to do so than now?

Instead of using canned chicken broth, I use chicken bouillon cubes since I think it gives the soup much more flavor and depth. I omit celery since I'm not a huge fan, but the onions, carrots, oregano and pepper really spruce up the broth on their own. I hope you don't get sick this season, but if you do, give this recipe a try! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 cup baby carrots, sliced thin vertically
• 1 small onion, chopped
• 8 cups water (preferably the broth that you cooked the chicken in)
• 3 1/2 extra large chicken bouillon cubes
• 1/2 tsp. oregano
• 1/4 tsp. black pepper
• 1 1/2 cups egg noodles
• 2 chicken breasts, cooked and shredded

To cook chicken, place in a pot of boiling water and cook for 25 minutes or until center is no longer pink. Remove and shred. Reserve broth. 

Melt butter in a large saucepan. Add carrots and onion and cook for 5 minutes. 

Add water (or reserved broth), chicken bouillon, oregano and pepper. Bring to a boil.

Add noodles and cook for 7 minutes. Add shredded chicken and serve.

Source: SK Original

Lighter Cheesy Corn Soup

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I got a root canal done the other week, and it was painful. Boy, was it painful. I went into work immediately after (yes, I am crazy) and when I realized I didn't pack my lunch that day, I needed to figure out what I could tolerate since my mouth was still sensitive. I ran over to Whole Foods and got some Corn Chowder, and it was amazing.

Chris had previously planned on going to dinner with his friends that same evening, so I decided to whip up some soup for myself (the only time I can get away with having soup as a meal). The taste of the Corn Chowder was still lingering in my mouth, and I immediately decided to replicate it. I used low-fat milk in this recipe so it is a bit thinner than the normal Chowder type of recipe you would get. If you want to thicken it up, use half-and-half or regular milk. The soup was still hearty and delicious, with a little kick from the cayenne and crunch from the potatoes and corn. The subtle cheesy flavor paired with the crisp corn was definitely my favorite part. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 onion, chopped
• 3 tsp. garlic, minced
• 1/4 cup flour
• 6 cups chicken, vegetable or beef stock (I used a combination)
• 2 cups low-fat milk
• Salt and pepper, to taste
• 1/4 tsp. cayenne pepper
• 2 cups baby potatoes, quartered
• 2 (15.25 oz.) cans whole kernel corn, drained
• 1 cup Mexican blend cheese, shredded
• 1 cup sharp Cheddar cheese, shredded
• 1/4 cup bacon, crumbled (optional)

Melt butter in a dutch oven or large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds.

Sprinkle onion mixture with flour and stir until well combined. Add stock and milk. Season with salt and pepper; add cayenne pepper. Add potatoes and cook for 10 minutes or until potatoes are fork tender.

Add corn and cheeses. Mix until melted. Cover and reduce heat to low. Cook until ready to serve, stirring every once in a while, for up to 2 hours (or you can eat it right away!). Sprinkle with bacon if desired. Enjoy!

Source: SK Original

White Chicken Chili (Gluten-Free)

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Chris was skeptical when I first made this. It's white. And it's chili. Weird.

I had to explain that not ALL chili needs to be a brown/reddish color. Especially when it's made with white beans and chicken. It just doesn't work that way.

He ate this regardless and was pleasantly surprised. This is one of my favorite chili recipes because it's easy to make and it's much prettier than my usual go-to chili recipe. I made this again soon after and gave some to my brother, Mike (the one that I swear doesn't eat because he hates to cook), and he texted me soon after saying (verbatim), "Holy crap this chili is awesome!" So if that doesn't sell you, I don't know what will. Enjoy!

Printable Recipe

Ingredients

• 1 onion, chopped (about 1 1/2 cups)
• 1 tbsp. olive oil
• 3 cups chicken broth
• 3 (15.5 oz.) cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini)
• 2 cups cooked chicken, shredded
• 1 (4 oz.) can diced green chiles, drained
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 3/4 tsp. dried oregano
• 1/8 tsp. pepper
• 3/4 cup light sour cream
• 1 1/2 cups shredded Monterey Jack cheese
• Tabasco sauce, optional

In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.

Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick add a few shakes of Tabasco sauce.

Source: Adapted from The Girl Who Ate Everything

Slow Cooker Black Eyed Peas and Ham Soup

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Chris' family has a tradition of eating black eyed peas on New Year's day. It's supposed to bring good luck throughout the year. Since Chris so graciously adopted all of my family's (sometimes crazy) traditions, I felt as though this one would be easy for us to stick to.

I was originally going to save this recipe to share with you next year, but since it's such a hearty soup I figured it would be perfect to share this winter. I had never cooked beans in a slow cooker before and was a little hesitant, but they turned out perfectly. The soup becomes thick, almost like a stew or chili, and the chili powder gives it a little kick. The ham is entirely optional if you want to make this vegetarian, but I think it adds great flavor to the beans. This is a perfect weeknight meal. Some of us even let it sit and thicken up for a little and used it as a dip with tortilla chips. Delicious. Enjoy!

Printable Recipe

Ingredients

• 8 oz. smoked lean ham steak, diced
• 1 lb. dried black-eyed peas, rinsed and soaked overnight
• 2 bay leaves 
• 1 tsp. olive oil
• 1 medium onion, diced
• 2 tsp. garlic, minced
• 1 medium red bell pepper, stemmed, seeded, and diced
• 1 jalapeno chile, seeded and minced
• 1 tomato, diced
• 1/4 tsp. chili powder
• 1/4 tsp. chipotle chili powder
• 1 1/2 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. ground black pepper

Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham. Cover and cook on high 5 hours or until the beans are tender.

After 5 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with cumin, chipotle chili powder, chili powder, salt and black pepper. Cover and cook on high for 1 more hour. Discard bay leaves and serve.

Source: Adapted from Skinnytaste

Broccoli Cheese Soup

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I don't think there's anything more comforting thatn a hot bowl of Broccoli Cheese Soup and some warm, crusty bread. As soon as we turn the heat on in the house, you can expect a big bowl of soup to start brewing on the stovetop. If it's not French Onion Soup, it's this one.

I used Velveeta cheese in mine since I was buying some anyways for a separate recipe, but if you want to substitute shredded Cheddar or a different flavor, go right ahead. Make it your own! As long as you put loads of cheese in this (no matter what kind), there's really no way you can mess it up. It's a safe bet that you'll be going back for seconds....or even thirds. And if you use an immersion blender or blender to chop up the broccoli, I bet you can even get your picky kids to gobble down a bowl. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. light butter
• 1 onion, chopped
• 1 (16 oz.) package frozen broccoli, chopped
• 4 chicken bullion cubes
• 8 cups boiling water
• 1 (1 lb.) loaf processed cheese food, cubed (such as Velveeta)
• 2 cups low-fat milk
• 1 tbsp. garlic powder
• 3 tbsp. cornstarch

In a medium pot, dissolve chicken bullion cubes in the water to make chicken broth. Chop the broccoli into bite-size pieces.

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, about 10 minutes.

Reduce heat and slowly add cheese cubes, stirring in between each addition until fully melted. Mix in milk and garlic powder. If desired, use an immersion blender to make the soup smooth. I like the chunky texture of the broccoli bits so I keep it as-is.

In a small bowl, stir cornstarch with about 1/2 cup of the soup mixture (try to only get the liquid if possible). Stir until cornstarch is dissolved. Add to the soup and stir frequently until thick.

Source: SK Original

Beer Cheese Soup

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I think it's time to round out Oktoberfest with a hearty Beer Cheese Soup. I'm sure you have a lot of extra beer lying around the house from all the Oktoberfest activities that went on earlier this month, so might has well crack open a bottle, take a sip, crack open another bottle for the soup and have yourself a tasty dinner.

I loved this soup. I love soup in general, but one that's packed with cheese always seems to be a winner. I'm not a huge beer drinker, but it's such a wonderful compliment to the mixture of cheese, vegetables and bacon. It's hearty and crisp for a fall evening. I paired this with BLT sandwiches and a side of French bread (for dipping, of course) and it was a perfect meal. Enjoy!

Printable Recipe

Ingredients

• 3 slices bacon, cut into bite-size pieces
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 small onion, finely diced
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 3 tbsp. all-purpose flour
• 2 cups chicken stock
• 2 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 bottle pale ale, such as Sierra Nevada
• 2 cups sharp yellow Cheddar, freshly shredded
• 1 cup Gruyere, freshly shredded
• 1/2 cup fat-free half-and-half
• Bread, for dipping

Cook the bacon in a Dutch oven over medium heat. Once done, remove bacon with a slotted spoon and place on a paper towel to drain. Remove all but 1-2 tbsp. of the rendered fat.

Add the carrots, celery, garlic, onions and cayenne to the Dutch oven. Sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes.

Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes.

Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth (leave some chunks if you want texture). Add the Cheddar, Gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning as needed. Serve with a piece of bread and pieces of bacon on top.

Source: Adapted from Food Network

Chilled Gazpacho Andaluz

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I've been looking for a good Gazpacho recipe for a while since it's the perfect evening soup on a hot summer day. Gazpacho can sometimes taste like a pureed salsa if not done correctly, so I was skeptical about trying it on my own. My sister-in-law is the queen of soups (literally, she makes any and every type of soup, and the ones I've tried are delicious) so I knew she'd be a good resource to go to.

This turned out so refreshing and flavorful. And nothing like pureed salsa. It's imperative that you buy a good brand of extra-virgin olive oil (she recommended Goya, which I used) and you definitely need to peel AND seed the cucumber. No shortcuts here! But it will be well worth it in the end. I served this in chilled bowls alongside a light summer salad, and it was the perfect Friday evening meal. And it's pretty, too! Enjoy!

Printable Recipe

Ingredients

• 2 thick slices of day-old country bread, crusts removed and cut into small pieces
• 1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered
• 1 tbsp. plus 1 tsp. aged sherry vinegar
• 1/2 cup fragrant extra-virgin olive oil
• 1/4 cup bottled spring water
• 2 small garlic cloves, minced 
• Pinch of cayenne pepper
• Sea salt
• 1 firm medium-sized cucumber, peeled, seeded and diced
• 1/2 red bell pepper, cored, seeded and diced
• 1/2 green bell pepper, cored, seeded and diced
• 1/2 small red or Spanish onion, peeled and chopped
• Extra small amounts of bell peppers, onions and tomatoes, for garnish

Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 tsp. of sherry vinegar and mix it well with your fingers. Set aside for at least 10 minutes.

Transfer the bread mixture to a blender (or food processor) and add minced garlic, cayenne pepper and salt. Process until very smooth.

Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with the remaining half of vegetables and olive oil. You can also pass the soup through a sieve, but it's not necessary. Transfer this mixture to the bowl with the first batch.

To the bowl, add 1 tbsp. sherry vinegar, a sprinkle of salt and the spring water. Stir well to combine. Taste and adjust amounts of each to your liking.

Chill for at least 3 hours.

Divide between chilled soup bowls and prepare small dishes of chopped peppers, onions and tomatoes for garnish. Add side dish of olive oil for drizzling and some good crusty bread.

Source: Adapted from The Kitchn