Tag: soup

Tasty Tuesday: Celebrating National Soup Month with Chili

Courtney Schulist Super Easy 5 Ingredient Chili

Courtney Schulist: Super Easy 5 Ingredient Chili

Grab your spoons, it’s Chili season!! Perhaps I should start off by saying any time is Chili time for me. I don’t discriminate based on weather, but I especially love it during the Fall/Winter seasons. Unfortunately, I don’t always have the time to make the beans homemade on top of making the chili, so this Chili recipe is for those times.

This Chili can be made using only 5 ingredients and is super quick to make. It’s also delicious, but most chili is. READ MORE 



Anita Stafford: Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because it is easy to put together and super delicious. This recipe has been adapted from the cookbook Winning Recipes for Tailgatinga cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself. READ MORE

Maegan Clark: Spicy White Chicken Chili

Maegan Clark: Spicy White Chicken Chili

It’s finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90’s last week, but that’s the South for you – really unpredictable weather. It’s been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner… Spicy White Chicken Chili! It’s not too spicy, but it does have a little kick. READ MORE

Second Place Chili via Katharine Trauger

Katharine Trauger: Second Place Chili


My son wanted to enter a guys-only, chili-making contest, and asked me to teach him how to make a pot of chili.So I did. This is my favorite recipe, and I promise I only told him what to do—I did not touch it, the entire process.

Smoky, hot, and red throughout I love it, even for breakfast with an egg on top. Oh MY! READ MORE

Dove's White Chicken Chili via Anita Stafford

Anita Stafford: Dove’s White Chicken Chili

This is a delicious chicken chili recipe that I borrowed from one of my sister’s cookbooks. Helen is as avid a cookbook collector as I am, so when I visit her in Texas, I always spend some time browsing her cookbooks for interesting recipes. This chili recipe came from The Dove’s Nest cookbook published by the Dove’s Nest Restaurant in Waxahachie, Texas. READ MORE

1 for 1 chili via jamie smith

Jamie Smith: 1 for 1 Meat and Bean Chili Slow Cooker Chili

This chili is almost not a recipe, considering it’s so easy! It’s one of my more popular winter potluck recipes that coworkers at one of my jobs usually asked me to make. My husband loves it too!

I call it 1-for-1 chili because essentially, the ingredients are one of everything for one pound of meat. READ MORE


Debbie Arnold: Lucky Black-Eyed Peas and Collard Greens Soup


It’s tradition, y’all. And in the South we’re all about tradition. Black-eyed peas and greens can be found in some form or another on just about every Southern table on New Year’s Day ensuring wealth and good luck.

Lucky Black-Eyes Peas and Collard Greens Soup via DiningWithDebbie

Legend has it that the tradition dates back to the Civil War era (what doesn’t in the South?) when Union soldiers stripped the fields bare except for peas and greens which they left thinking they were animal feed. That was a win-win for those poor Southerners. This recipe can be found on Riceland Foods blog:  READ MORE  

Alison Chino: German Butter Beans and Bread {Foodie Friday}

Our family moved to Germany in September, so we have once again found ourselves adjusting to cooking what we can find in a new country.

It feels as though I had just gotten used to the grocery stores in Scotland, but now I am wandering stores where all the packaging is in another language.

I was super excited to find large white beans, because I am a big fan of hearty bean soups. Black Eyed Peas and Petit Jean Ham used to be a regular at our house, as well as French Lentil Soup. But lately we are enjoying a tomato and spinach broth with these butter beans.

I love a good vegetarian dish that is hearty enough to be dinner for a house full of boys!


German Butter Beans and Bread Alison Chino

German Butter Beans and Bread
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  1. 2 cups of cooked butter beans or 2 cans of any large white beans
  2. 2 cans of chopped tomatoes
  3. 1-2 large leeks, peeled and sliced
  4. 2 cloves of garlic, peeled and minced
  5. 1 tablespoon tomato puree
  6. 12 ounces chopped frozen spinach, thawed and drained
  7. 1 teaspoon parsley
  8. 1 teaspoon oregano
  9. 2 tablespoons olive oil
  10. salt and pepper to taste
  1. Pour the olive oil into a medium sized frying pan and heat gently. Add the leeks and garlic cloves and fry over a gentle heat for five minutes.
  2. Add the rest of the ingredients to the pan along with about a cup of water. Cook for about 20 minutes. Add more water if needed. Serve hot with a splash of vinegar or tabasco sauce along with some crusty bread.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
We are finding that there is good bread in abundance here in Germany so I have not been making it as often, but here’s a recipe for a simple wheat bread that I have used for years.

Easy Homemade Whole Wheat Bread
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  1. 1 cup warm water (235 ml)
  2. 1 scant tablespoon yeast
  3. 1 tablespoon honey
  4. 1 teaspoon salt
  5. 1 tablespoon olive oil
  6. 1 3/4 cups plain white flour (150 grams)
  7. 1 1/2 cups whole wheat flour (150 grams)
  1. Dissolve yeast in warm water.
  2. Add honey and salt.
  3. Combine flours in a separate bowl and mix loosely with a fork. Then stir into the yeast mixture and mix with a fork and hands until the dough comes together.
  4. Knead for about 5 minutes.
  5. Cover dough in oil and set aside, covered, to rise until doubled, for 45-60 minutes. (less if you set it near your simmering soup pot).
  6. Form dough into one large loaf or if you have a very fast baking tiny oven, form into three very small loaves. Place on parchment lined half sheet pan and allow to sit about 20 minutes.
  7. Cook at 400 degrees F for 20 minutes or until browned on top.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/


Alison Chino is a born and bred Arkansan who recently moved to Germany from Scotland, where she is learning to walk everywhere and to live with tiny appliances. She loves hiking with her husband and kids on the weekends. She blogs at the Chino House and she’s pretty much obsessed with Instagram.

ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

Debbie Arnold
pumpkin cornbread edit

We finally had a hint of fall weather in Arkansas recently just before almost-summer temps returned. Mother Nature has a way of playing us that way, doesn’t she? But we all know that it’s coming and we’ll stop fussing about the heat and start to spot the frost on the windowpanes and our nosel. It only takes a little temperature drop to turn our attention to warming our toes and our tummies. For many of us, that tummy warming involves big pots of soups or stews and countless varieties of chilis. We may garnish those with chips and cheese or dunk with a cracker or piece of cornbread — each bowlful calling for its own unique accompaniment in all probability.

This week’s Foodie Friday presents a round up of favorite soups, stews and chilis from some of our ARWB members. You’re sure to find a new one or two to try. Be sure to tell us what deliciousness you discover.

For a little something unique to add to your dining pleasure, whip up a skillet of this Southwestern Pumpkin Cornbread. Yep. That’s right. Pumpkin in your cornbread. And you just thought you had tried all things pumpkin already.

ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

10 servings


  • 1/2 cup unsalted butter
  • 2 cups buttermilk self-rising corn meal mix
  • 8 ounces sour cream
  • 1/2 - 1 teaspoon ground chipotle pepper
  • 1 - 2 teaspoons pumpkin pie spice
  • 1 - 2 Tablespoons chopped jalapeno pepper
  • 1 cup cream style corn
  • 3/4 cup pumpkin puree
  • 2 eggs, beaten
  • 1 cup finely grated cheddar or fiesta cheese blend


  1. Preheat oven to 350 degrees.
  2. Place butter in a 10-inch skillet and melt in the oven while the oven is preheating.
  3. In a medium bowl, mix remaining ingredients in order listed. After skillet is hot and butter has melted, pour most of the butter into the cornbread batter. Leave just enough in the skillet to coat the bottom.
  4. Pour batter into the skillet and bake 40-45 minutes until the top springs back when touched.
  5. Serve warm with butter or whipped honey butter.


Adjust the ground chipotle and jalapeno to suit your tastes. I don't put sugar in my cornbread -- heresy in the South for sure --if you feel the need for sweet, I suggest adding in sorghum, molasses, maple syrup or honey for an added depth of flavor that shouts out fall.


Enjoy these bowls of goodness offered by our members:


Butternut Squash Apple Bisque – Talya Boerner of Grace Grits and Gardening
Butternut Squash Soup with Hazelnut Gremolata – Ceri Wilkin of Recipe Doodle 

Cabbage and Potato Soup – Talya Boerner of Grace Grits and Gardening
Cajun Potato Soup – Keisha Pittman of Big Pitt Stop
Cauliflower Leek and Potato Soup – Heather Disarro of Heather’s Dish
Cheeseburger Soup – Ricci Ellis of Ricci Alexis
Chicken Mushroom and Wild Rice Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas
Chicken Noodle Soup – Katharine Trauger of Home’s Cool
Continuous Bone Broth – Tiffany Selvey of Songbird Tiff
Cream of Banana Pepper  and Rice Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Chunky Carrot Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Pumpkin Soup with Smoky Sausage – James Moore of Busvlogger
Creamy Asparagus Soup – Julie Kohl of Eggs and Herbs
Creamy Butternut Squash Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Creamy Cauliflower Soup – Stacey Valley of An Awesome Amazing Life
Creamy Chicken Veggie Soup – Ricci Ellis of Ricci Alexis
Creamy Taco Soup– Ricci Ellis of Ricci Alexis

Easy Vegetable Soup – Anita Stafford of Sugar Spice and Spilled Milk

Fall Time Pasta Soup – Rhonda Franz of Captain Mom for Taste Arkansas
Faux-Tato Soup – Ricci Ellis of Ricci Alexis
Feel Good Soup – Jeanetta Darley of So I Was Saying for ARWB
French Onion Soup – Lyndi Fultz of NWAFoodie
French Onion Soup – Renee Birchfield of Married and Hungry

Gingered Carrot Orange Soup – Stacey Valley of An Awesome Amazing Life

Italian Sausage Soup – Julie Kohl of Eggs and Herbs
Kitchen Sink Soup – Laurie Marshall of See Laurie Write for Taste Arkansas

Lighter Lasagna Soup – Ricci Ellis of Ricci Alexis

Orzo Yellow Squash and Chicken Soup with Rubbed Sage – Lyndi Fultz of NWAFoodie 
Oxtail Vegetable Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas

Potato Soup for the Soul – Stephanie Buckley of The Park Wife
Pumpkin Soup with Bacon – Stacey Valley of An Awesome Amazing Life
Pumpkin Soup with Navy Beans and Kale – Debbie Arnold of Dining With Debbie
Roasted Poblano Chicken and Quinoa Soup – Heather Disarro of Heather’s Dish

Sausage Leek and White Bean Soup – Heather Disarro of Heather’s Dish
Sausage Minestrone – Ceri Wilkin of Recipe Doodle
Shitake Mushroom Soup – Lyndi Fultz of NWAFoodie
Slow Cooker Chicken Noodle Soup – Rhonda Franz of Captain Mom
Slow Cooker Creamy Tortellini Soup – Heather Disarro of Heather’s Dish
Spicy Vegetable Soup – Talya Boerner of Grace Grits and Gardening
Summer Market Soup + Garlicky Greek Yogurt – Heather Disarro of Heather’s Dish
Super Soups 1 – Debbie Arnold of Dining With Debbie
Super Soups 2 – Debbie Arnold of Dining With Debbie

Tomato Bisque – Whitney Binzel of Whit Bit’s Kitchen
Tortilla Soup 
– Talya Boerner of Grace Grits and Gardening
Turkey Minestrone – Katharine Trauger of Home’s Cool

Vegetarian Tortilla Soup – Sarah E. White of Our Daily Craft
Vermont Cheddar Ale Soup – Julie Kohl of Eggs and Herbs


Hearty Clam Chowder – Whitney Binzel of Whit Bit’s Kitchen
Loaded for Bear Stew
– Jeanetta Darley of  So I Was Saying for Taste Arkansas
Mexican Corn Chowder – Julie Kohl of Eggs and Herbs
Old Time Beef Stew – Debbie Arnold of Dining With Debbie
Oxtail Stew – Ceri Wilkin of Recipe Doodle
Pinterest Made Me Do It Chicken and Dumplings – Rhonda Bramell of Bramell: Party of Five
Slow Cooker Shepherd’s Pie Stew – Mel Lockcuff of Adventures of Mel
Sweet Potato and Pear Beef Stew – Ami Lee of Common Sense Cook


 1 for 1 Bean and Meat Crock Pot Chili- Jamie Smith of Jamie’s Thots
Chili – Mary Wood of Run of the Mill Mary for OnlyinArk
Crock Pot Chicken Taco Chili- Renee Birchfield of Married and Hungry
Dove’s Nest White Chili – Anita Stafford of Sugar, Spice and Spilled Milk
Drunken Turkey Pumpkin Chili – Gina Knuppenburg 0f Desperately Seeking Gina
Green Chile Chicken Chili (AKA White Chick Chile)– Keisha Pittman of Big Pitt Stop
Not Your Mama’s Meatballs and Bok Choy Slaw – Laurie Marshall of See Laurie Write
Playoff Chili – Anita Stafford of Sugar Spice and Spilled Milk
Spicy White Chicken Chili – Maegan Clark of Southern Blondie
Sunday Slow Cooker Chili – Heather Disarro of Heather’s Dish for Taste Arkansas
The Most Delicious Red Chicken Chili – Heather Disarro of Heather’s Dish


Karen Weido: Crawfish Corn Bisque {Foodie Friday}

crawfish corn bisque tingsmom for foodiefriday arwb

For as long as I can remember, I have had a love of seafood. Give me some restaurant options and I’ll always pick the seafood one. Put some fish, shrimp or crawfish on my plate, and I’ll eat until I simply can’t place another bite into my mouth. There was no doubt, of course, that I was going to really like this Crawfish Corn bisque.

With all that being said, the one thing I was most excited about when my brother-in-law announced his move to SouthLouisiana was getting to visit and eating some real Cajun-style seafood. Our first visit was not long after they moved, and I have to admit I was pretty disappointed in our meal options. But visit after visit our food options definitely improved.

Then on our most recent visit to Cajun country, my sister-in-law served Crawfish Corn Bisque. It was a recipe that had been given to her by a lady in their church, so I knew before I ever took my first bite that it was going to be delicious. And I was not disappointed.

I quickly jotted down the recipe for myself to bring back home to southArkansas. Of course, I’ve never been able to make it taste exactly like it does in southLouisiana, but it’s close enough to make me a happy seafood lover now and then.


Crawfish Corn Bisque
Serves 8
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  1. 1 white or yellow onion, diced
  2. 1 green bell pepper, diced
  3. 1 stalk celery, diced
  4. 1 can tomatoes with green chilies such as Rotel
  5. 1 15-ounce can cream-style corn
  6. 1 15-ounce can whole kernel corn (do not drain)
  7. 4 ounces processed cheese such as Velveeta
  8. 8 ounces cream cheese
  9. 1 pint heavy cream
  10. 1 quart Half & Half
  11. 1 pound frozen cooked and peeled crawfish tails, thawed
  1. n a large stock pot, sauté the vegetables until just tender.
  2. Add the Rotel tomatoes, both cans of corns, the Velveeta and cream cheese; stir until fully melted.
  3. Add remaining ingredient and season to taste (We like Cajun seasoning but salt and pepper will work.)
  4. Simmer until desired thickness
  5. Serve as is or over prepared rice or corn chips,
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

karen weido


Getting to Know Your ARWB Foodies

Karen Weido
Ting’s Mom

What food reminds you of childhood?

Fish sticks with Mac & Cheese. I’m an extremely picky eater, and growing up this is about all I would eat. So basically, this was my meal every single day.

What is your favorite international cuisine?
Italian. I could eat pasta all day long. I love it!

What is always in your refrigerator at home?
Milk and sweet tea

What is your most used cookbook?
My own. When I got married mine and my husband’s families gave us family recipes on index cards. I put them in a photo album and I use it more than anything when I’m cooking.

What is your favorite kitchen gadget?
I don’t even know what it is called, but it is a smasher thing I got from Pampered Chef. It breaks up ground meat, shreds cooked chicken, purees tomatoes, etc. I use it almost daily.

Do you have a favorite food indulgence?  
Buttery breads. I just can’t stop.

What is your go-to ingredient that you use time and time again?
Cajun seasoning. It doesn’t matter what I’m cooking, it gets a dash of Ccajun seasoning. I was visiting family in New Iberia and found a homemade one that I love. Every time our family gets together, I get them to bring me several bottles of it.

What is your favorite food meal to cook at home?
Fried deer steak with mac & cheese and mashed potatoes. My entire family loves it and you can’t go wrong with that combo..

What is a cooking tip that you would like to share with beginning cooks?
Learn by screwing up! When I got married I could only cook mac & cheese and scrambled eggs. I’ve learned from experimenting and serving some really bad meals.

When you’re not cooking, what are your favorite pastimes?

What else would you like us to know about you?
I’m hardly a Foodie! I don’t eat fruits or vegetables, and I’m doing good to get food on the table each night. But when I find a recipe I love, it gets added to my cookbook and then I work to make it the best I can.

Connect with Karen:
Twitter: @tingsmom
FB: Ting’s Mom Blog
FB: Karen Weido
Instagram: @tingsmom


Laurie Marshall: Lentil Soup with Sweet Potatoes and Parsnips

Foodie Friday Feature with Text (1)

My sister has a husband who is willing to try almost any kind of food – lucky her! Or, maybe it’s lucky him, since she is one of the best cooks I know. She is not afraid to experiment, loves to create her own recipes, and she makes bread from scratch too. I’m a little jealous of her kitchen skillz. Or, more accurately, the time and inclination she has to spend in the kitchen. Feel free to join me in directing some long-distance envious thoughts to the Pacific Northwest…

When she does make amazing food, she usually sends me a text with a picture of said food, and I always vow to pull out a notebook and start creating meal plans and utilizing the dozen or so cookbooks collecting dust in my kitchen. And I do that once, maybe twice, before falling back into the same old rut.

But once in a while I throw some things together in a crock pot that are deserving of accolades and the recording of the process and ingredients. This recipe is a result of one of those times. Don’t let the color throw you off, this concoction is savory and delicious and freezes brilliantly, making it a great make-ahead option.

On top of this soup being delicious, it is super simple and inexpensive to make. So, let’s get to the serious business. And feel free to share photos on social media when you make it yourself – you deserve to be on the receiving end of envious thoughts just as much as my sister.

Foodie Friday Image 1


Creamy Lentil Soup with Sweet Potatoes and Parsnips
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  1. 1 ½ cups yellow lentils
  2. 2 cups diced sweet potato
  3. ½ cup diced parsnips
  4. 1 clove garlic, riced or smashed and finely chopped
  5. 1 teaspoon salt
  6. 1 teaspoon curry powder
  7. ¼ teaspoon paprika
  8. ¼ teaspoon pepper
  9. ½ teaspoon allspice
  10. 2 cups vegetable broth (chicken broth can be substituted, if desired)
  1. Soak the lentils as directed on the package, preparing for cooking. (I used yellow lentils, but any color is fine.)
  2. Drain the lentils and put them into a slow cooker with all of the remaining ingredients.
  3. Cook on your slow cooker’s low setting for six to eight hours, until lentils and other veggies are soft and mashable.
  4. Ladle soup into a blender or food processor and puree until smooth – it should only take a few seconds. Be sure to put the lid on the blender, even if it’s making a weird noise. Trust me on this. Depending on the size of your blender, you might have to do this step in a couple of batches.
  5. Serve your soup in a lovely handmade or vintage bowl, sprinkle with a little Parmesan cheese, and enjoy it with some crusty bread.
  6. If you prefer your vegetables with a little more protein, add some sausage to the mix, but it is thick and savory enough to satisfy most folks without.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
Foodie Friday Feature Image





In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local home improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.comTasteArkansas.comNWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall 

Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.

Alison Chino with French Peasant Soup {Foodie Friday}

t’s that time of year when we really need two things from our food: warmth + health. 


I always think I’m going to eat really healthy after Christmas, but then the cold winds of January blow and I just want to be comforted by heavy casseroles. And pizza. The good news about this soup is that it packs a lot of comfort in every bite while still being easy on your caloric intake. 


In fact, it’s so good for you that you can feel just fine about having a big slice of bread with butter on the side!

IMG_3296 vert


French Peasant Soup
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  1. 2 tablespoons olive oil
  2. 4 large leeks, sliced thinly
  3. 3 garlic cloves, peeled and chopped
  4. 8 ounces sliced mushrooms (225 grams)
  5. 1 tablespoon fresh thyme leaves
  6. 1 tablespoon herbes de provence
  7. 1 cup french lentils (250 grams)
  8. 3 medium zucchini/courgettes
  9. 8 cups chopped Kale (200 grams)
  10. 1 1/2 quarts vegetable stock (around 1500 ml)
  11. 1 1/2 cups pasta, cooked and drained (optional)
  12. salt and pepper to taste
  1. In your heavy bottomed pot, Dutch oven or Le Crueset, pour in the olive oil and bring to medium heat.
  2. Add the leeks and garlic. Cook for about five minutes. Add mushrooms, thyme and herbes de provence.
  3. Cook about 10 more minutes until vegetables are soft.
  4. Add stock and bring to a simmer. Pour in lentils and cook for about 30 minutes or until lentils are done.
  5. Add zucchini (called courgettes in the UK) and Kale leaves. Cook about ten more minutes. Salt and pepper to taste.
  6. Serve warm with hearty bread or over pasta (kid-friendly option)
Arkansas Women Bloggers http://arkansaswomenbloggers.com/


Alison Chino is a wandering pilgrim who loves telling stories. She moved from Arkansas to Scotland with her husband and four kids in 2013 and they are on a journey to hike as many trails in the UK and in Europe as possible during their season as expats. Sometimes this means contending with gale force winds and thrashing rain. Living in Scotland has given them a new appreciation for waterproof gear and hearty soups. You can follow their adventures on Instagram.

Roasted Garlic Soup by Julie Kohl {Foodie Friday}

By Julie Kohl

I have been sick for the entire fall of 2014. I still have the sniffles and the “man voice” that makes all my students giggle. I am however determined to spend fewer days in 2015 under the weather.

Cold and flu season, and winter in general, is the perfect time to make and eat a lot of soup. I typically make a big batch of soup every Sunday and freeze individual portions that I can take to work all week long. Lunch prep is easy and it’s healthy eating.


Today I’m making a delicious roasted garlic soup. Roasting the garlic sweetens it and takes away its sharp bite. This soup is sure to ward of any evil bugs but don’t forget to bring the breath mints!

Roasting garlic is easy and can be done easily and fairly quickly in the oven. I use an electric garlic roaster.


This is probably one of my most favorite and most used kitchen appliances.  If you don’t have an electric garlic roaster just slice off the top of a whole bulb of garlic.  Sprinkle with a little olive oil and some salt and pepper.  Wrap the bulb in foil and pop it into a 400 degree oven for about 40 minutes.  You will want to check the garlic at this point. Each clove should be golden and mushy.  If not – allow it to cook just a bit longer.  You can roast several bulbs together.

Let’s make soup!

Roasted Garlic Soup
Serves 4
A delicious roasted garlic soup to keep you warm and help ward off winter colds.
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  1. 1 onion, sliced very thin
  2. 2 tbs. olive oil
  3. 2-3 stems of fresh thyme
  4. 4 cups chicken stock
  5. 3-4 bulbs of garlic, roasted
  6. 1/4 cup white wine
  7. 1/2 cup heavy cream
  8. Salt and pepper
  9. Garlic Parmesan croutons, optional
  1. Roast 3-4 heads of garlic as indicated above. Allow the garlic to cool and then squeeze to extract the cloves.
  2. Discard the skins and set the garlic aside.
  3. In a large pot or dutch oven, heat the olive oil over medium heat and add the onions.
  4. Cook the onions for about 5 minutes until they begin to soften.
  5. Add the thyme, roasted garlic and chicken stock.
  6. Simmer and cook for about 20 minutes to let the flavors blend.
  7. Carefully remove the thyme stems.
  8. Use an immersion blender to puree the soup until no large chunks of garlic remain
  9. Salt and pepper to taste. Just before serving add the cream and heat until warmed through.
  10. Top the soup with garlic Parmesan croutons before serving.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

Julie Kohl © Jacob Slaton PhotographyArkansas Women Blogger’s Calendar Cultivator and member Julie Kohl writes about her adventures with food, recipes, crafts and creativity on her blog Eggs and Herbs. As former Yankee who was “converted” to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you’ll-miss-it town in east central Arkansas. She raises chickens, horses, and English mastiffs and spends her summers off from teaching art growing an herb garden and crafting all kinds of delicious recipes

Jeanetta Darley: Feel Good Soup {Foodie Friday}

Scratchy throat.  Achy head.  Uncontrollable sneezing.  Or maybe you’re so stuffed up you’re spending your nights as a dreaded mouth breather.

Have I got the soup for you.  It’s quick and easy and full of lots of natural remedies.  So easy that even if you’re unsure of your ability to remain upright for more than a few minutes throwing this Feel Good Soup together in a big pot shouldn’t be any problem.

We’ve long heard that onions and garlic are chock full of compounds that mimic many over- the- counter cold medicines in that they dry out congested nasal passages and prevent mucus from building up.  Spinach leaves provide your body with much needed vitamin C, potassium, and iron that help you feel like getting back to your old self.  

And then there’s the bacon.  I mean come on.  Bacon cures a lot of what ails you.  The fresh stuffed pasta can be your own choice of tortellini or ravioli.  I use a chicken and bacon borsetti I always find in the deli section at Kroger.  You can easily leave the pasta out and replace it with thinly sliced potatoes.

Feel Good Soup Ingredients Collage


Feel Good Soup
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  1. 1-2 onions sliced
  2. 2 cups sliced mushrooms
  3. 1-2 tablespoon minced garlic
  4. 6 slices of bacon cut into inch pieces
  5. 3 boxes of chicken stock/broth
  6. olive oil
  7. salt and pepper to taste
  8. Fresh stuffed pasta or thinly sliced potatoes (or both)
  9. Bag of baby spinach greens
  1. Heat olive oil in a heavy stock pot.
  2. Cook bacon, onions and mushrooms until bacon is nicely browned.
  3. If you are adding potatoes put them in at this time. Add garlic, salt and pepper, and chicken broth. Bring to a rolling boil.
  4. Once you can pierce the potatoes with a fork, add the fresh pasta and boil as long as recommended on the package. Stir in the fresh spinach greens. Serve with bread and butter.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
Feel Good Soup in  the stock pot

Headshot-Jeanetta Darley


Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies. You can find her online at www.jeanettadarley.com or on twitter, pinterest & instagram @jeanettadarley



We’re All a Little Irish on St. Patrick’s Day {Foodie Friday}

By Anita Stafford of Sugar, Spice and Spilled Milk

As a child, St. Patrick’s Day meant little more to me than being sure to remember to wear something green to school so that the classroom pranksters wouldn’t catch me at every chance and give me a painful pinch and a hearty laugh. Since those guarded days of being sure to prominently wear my green, I have learned that there is much more to the history of St. Patrick and the country of Ireland than the “wearing of the green.” 

According to history St. Patrick was a missionary to Ireland, and he was so revered for his work there that his death on March 17 is now commemorated as St. Patrick’s Day. He used the three leaves of the shamrock to teach about the Holy Trinity in his missions. The green shamrock is still a symbol of St. Patrick’s Day celebrations in many countries. My thinking is that St. Patrick could have never envisioned that someday little girls would wear green to protect themselves from pinches on a day set aside in his honor. 

Throughout the years the people of Ireland have suffered from civil war, occupation, and famine. During the 1800’s millions of Irish emigrated because of famine and political structure. Even with all the hardships the Irish people have historically endured, they have been characterized to be generally hardworking, yet easy-going and humorous people. 

When I look at my own family tree, I get a glimpse of the American melting-pot, and I find back in 1836 my mother’s great grandfather was born in Ohio with a decidedly Irish name. Abraham McHenry was born to parents who lived at the precise time in history to have possibly fled Ireland due to famine or the exploitation of the tenant farmer. My family roots grow in several directions, and one of those roots leads to Ireland. 

Probably much of what I know about the Irish people is stereotypical, but I do believe it is a fact that potatoes were an important crop on their farms. Because St. Patrick’s Day will be celebrated next week, I’d like to honor my wee bit of Irish heritage from the McHenry clan with some recipes that perhaps are similar to the kind prepared by Irish women long ago. But even if you can’t find an Irish name anywhere on your family tree, go ahead, don your green and speak a little brogue, after all, isn’t everyone a little Irish on St. Patrick’s Day?

anita 1

Slow Cooker Potato Soup
Yields 12
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  1. Potato Soup
  2. 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 ¾ pounds)
  3. 1 large onion, chopped (about 1 ½ cups)
  4. 2 cloves garlic, minced
  5. 3 (14 ounce) cans chicken broth
  6. ¼ cup butter
  7. 2 ½ teaspoons salt
  8. 1 ¼ teaspoons freshly ground black pepper
  9. 1 cup half and half
  10. 1 cup (4 ounces) shredded sharp cheddar cheese
  11. 3 tablespoons chopped fresh chives
  1. 6 slices bacon, cooked and crumbled
  2. Sour cream
  3. Shredded cheddar cheese
  1. Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crock pot.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender.
  3. Mash some of the potatoes until mixture is slightly thickened; stir in half-and-half, cheese, and chives. . Serve in bowls, sprinkled with toppings as desired.
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Brown Soda Bread
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  1. 2 ½ cups whole wheat flour
  2. ½ cup all purpose flour
  3. ½ cup steel-cut oats
  4. 2 tablespoons brown sugar
  5. 1 tablespoon wheat germ
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. ½ teaspoon salt
  9. 2 cups low-fat buttermilk
  10. 1 large egg, lightly beaten
  1. Preheat oven to 325 degrees F.
  2. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray
  3. In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt.
  4. combine buttermilk and egg, then add to the flour mixture, stirring just until combined.
  5. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted into the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.
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Anita2AnitaStafford lives in NE Arkansas and blogs at Sugar, Spice and Spilled Milk. She believes a house can never have too many bookshelves, andconfesses that she has seldom met a food she  didn’t like. Her favorite Irish saying is, “May your home always be too small to hold all of your friends.”