Today I thought I would chat a moment about soup. If you are like me, I can spend hours (okay, minutes) scrolling through Pinterest and admiring all the beautiful photos of thick and abundantly overflowing soups. They’re gorgeous, aren’t they? And every once in a while, I will take the time to prep all the vegetables and cook all the meat and simmer a large pot of whatever tickles my fancy.
But every once in a while, I don’t feel like prepping all the vegetables and cooking all the meats and simmering it all together in a large pot. Every once in a while, I like to keep it simple.
This isn’t a recipe post. This is a how-to-always-have-a-quick-and-delicious-soup-at-your-fingertips post. Let’s talk through the ingredient process.
nwafoodie is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.
We’ve had a full month of some of the best soups, chilis, stews and gumbos shared by our #ARWB members. Have you tried some of them? Did you find a new family favorite? Let us know which ones.
Lyndi Fultz: January is a Soup-Prolific Month
In honor of National Soup Month (that would be now), I decided to browse the search bar on the ol’ blog and see how many soups we shared together over the years.
We had ten.
Ten!
Ten steaming bowls lifted up to the virtual nostril with eyes closed and then we deeply inhaled their liquid lusciousness.
Cravings are strange creatures. They prowl around whispering about delicious food. They are persistent and determined. A craving caused me to make this creamy Gnocchi Soup, and it did not disappoint. Keep this recipe handy in case your cravings ask for Gnocchi Soup. I found it to be almost identical to the soup at one of my favorite restaurants. My cravings are now well-fed and happy. READ MORE
Ricci Alexis: Lighter Lasagna Soup
Before this recipe I and never used turkey sausage or whole wheat pasta and so I was pretty skeptical but I surprised at how much flavor it had! It also kept me full and has way less calories than regular lasagna or lasagna soup.
It’s a staple around my house during the cooler months! I hope you enjoy this soup as much as I do!! READ MORE
Talya Boerner: Cabbage and Potato Soup
Did you ever try to lose weight on the Cabbage Soup Diet? I did. In fact when I worked at State Bank, the entire staff from drive-through teller to bank president succumbed to the nastiness. By God(!) in only seven days we would be the skinniest bankers in Dallas!
For several years I have been focusing on eating a healthy vegetarian diet.Being a vegetarian when you live with a house full of men who are carnivores can be cause for some disagreement at meals.
One vegetarian meal, that two out of three men in my house will eat, is Sweet Potato Soup.
I am not sure where I originally found the recipe for Sweet Potato Soup, but it has turned out to be a quick go-to-meal after a long day of work.
I meal plan on Friday for the next week and try meal prep on Sunday for the whole week. Baking the sweet potatoes early in the week and storing them in the refrigerator helps speed up the prep time on a weeknight.
I serve this soup with grill cheese sandwiches or bagels and cream cheese.
I am a 50-something southern girl, living in a small community in Arkansas, located in the far Northeast corner of the State. I share my home with her husband aka The Big Man, 14 rescue dogs and 20 chickens. Collectively we have five adult near-perfect children, five perfect grandboys, and 4 awesome granddogs.I am a family nurse practitioner who runs a small family practice. My family and I also own and operate Bed and Biscuit Boarding and Faultline Athletics.You can keep up with my abundantly blessed life at ConnieKayA.net (http://conniekaya.net)
26 degrees. That’s what the thermometer will register tomorrow tonight. I will be hiding under two layers of covers with a belly full of spicy shrimp and corn chowder. I love curry spice so much I decided to put it in this chowder along with some smoked paprika. If you are a chowder purist, you may be disturbed by this spice combination, but one taste will change your mind. READ MORE
Nicky Omohundro: Instant Pot Easy Gumbo
Ready for some classic southern Louisiana food? This Gumbo recipe is cajun comfort food at it’s best. This stew (actually more of a soup) is full of spicy Andouille sausage and chicken served over rice. The best thing about this easy gumbo recipe is it’s made in a pressure cooker dramatically cutting cooking time. So now you can enjoy this classic cajun recipe is less time. READ MORE
Sometimes, you get a hankering for soup but don’t want the the typical chicken or beef. This creole sausage and shrimp soup brings the heartiness and warmth, but the spices and meat pairings bring a welcome change. READ MORE
Lacie Ring: Easy and Hearty Etoufee
If you like rice and you like Cajun food, this Easy and Hearty Etouffee will make your belly sing! If you like free happy mail then you must enter this giveaway!!! The free stuff you could win…oh my! Did I mention that this is the best Etouffee I’ve ever tried? You will never believe how easy it is to make and you will swoon over the taste. Pure Cajun Heaven! READ MORE
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 Tailgating, a 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
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
Katharine Trauger: Second Place Chili
ALMOST WINNING A CHILI CONTEST. YIKES!
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
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
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
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.
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
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!
2 cups of cooked butter beans or 2 cans of any large white beans
2 cans of chopped tomatoes
1-2 large leeks, peeled and sliced
2 cloves of garlic, peeled and minced
1 tablespoon tomato puree
12 ounces chopped frozen spinach, thawed and drained
1 teaspoon parsley
1 teaspoon oregano
2 tablespoons olive oil
salt and pepper to taste
Instructions
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.
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.
By Alison Chino
Arkansas Women Bloggers https://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.
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.
Knead for about 5 minutes.
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).
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.
Cook at 400 degrees F for 20 minutes or until browned on top.
By Alsion Chino
Arkansas Women Bloggers https://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.
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.
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.
1 pound frozen cooked and peeled crawfish tails, thawed
Instructions
n a large stock pot, sauté the vegetables until just tender.
Add the Rotel tomatoes, both cans of corns, the Velveeta and cream cheese; stir until fully melted.
Add remaining ingredient and season to taste (We like Cajun seasoning but salt and pepper will work.)
Simmer until desired thickness
Serve as is or over prepared rice or corn chips,
By Karen Weido of Ting's Mom
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
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? Reading
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.
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.
Creamy Lentil Soup with Sweet Potatoes and Parsnips
1 clove garlic, riced or smashed and finely chopped
1 teaspoon salt
1 teaspoon curry powder
¼ teaspoon paprika
¼ teaspoon pepper
½ teaspoon allspice
2 cups vegetable broth (chicken broth can be substituted, if desired)
Instructions
Soak the lentils as directed on the package, preparing for cooking. (I used yellow lentils, but any color is fine.)
Drain the lentils and put them into a slow cooker with all of the remaining ingredients.
Cook on your slow cooker’s low setting for six to eight hours, until lentils and other veggies are soft and mashable.
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.
Serve your soup in a lovely handmade or vintage bowl, sprinkle with a little Parmesan cheese, and enjoy it with some crusty bread.
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.
By Laurie Marshall
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Enjoy!
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.com, TasteArkansas.com, NWAMedia.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.
