I’ve got a great new soup recipe to share with you today! I hope some of you saved the ham bone from your Easter dinner, because you are going to want it to make this absolutely delicious soup! This leftover ham bone soup is warm and comforting and chock full of veggies, potatoes, and sweet chunks of ham. I was actually very pleasantly surprised about how good this soup was. Mike was understandable a little nervous about the idea of a broth made from a ham bone, but even he couldn’t believe how good it was. Zeke gobbled this soup up (veggies included!) two days in a row, and even Levi ate the soft chunks of potatoes and carrots. I only wish I had another ham bone in my freezer so I could make this soup again. I hope you try this one – I have no doubt you will love it!

*Note: You can buy ham bones at honeybaked ham, or you can check the meat department at your local grocery store.

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I love soup season. Soups are my favorite thing to make (and eat) in the winter months. A pot of soup on the stove and a loaf of bread in the oven makes me very happy. 🙂 This roasted cauliflower soup with white cheddar is no exception – it is so good! I’ve made it twice now, and each time Mike and I have absolutely loved it. Even better, Zeke liked it! But really, what’s not to like? This soup is rich and creamy and chock full of yummy roasted cauliflower and plenty of melty white cheddar cheese. We all love roasted cauliflower in this family, and it was tough to not eat it all right off the baking pan before adding it to the soup! We showed self-control, however, and thankfully the soup was more than worth the wait. If you are a fan of broccoli cheese soup, you will love this roasted cauliflower and white cheddar soup – I guarantee it!

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I love that it’s finally soup season around here! Don’t get me wrong, I love summer, but I have a much easier time making a menu plan and actually sticking to it when I can make a big batch of soup to eat for a couple of days.

When I saw this recipe for pastina soup in a recent issue of Food Network Magazine, I knew I had to try it. It looked like the perfect comforting soup to make for our current cool evenings, and as a bonus, it looked like a soup Zeke would actually eat. 🙂  Thankfully I was right on both counts – we all loved this soup.

I doubled the recipe to make sure I had plenty of leftovers and I’m glad I did! Mike and I ate our portions with plenty of Parmesan cheese the first night and some leftover rotisserie chicken added in the second night. Zeke preferred to eat his plain, but considering the way he ate spoon after spoon of noodles, I think it was a hit. 🙂

This is such an easy soup to make and it has a wonderful flavor from the lemon and thyme – it’s sure to be a favorite around here this winter.

And by the way, I don’t know about you, but I feel like any soup experience can be enhanced with a delicious bread to go on the side.  I highly recommend trying these soft dinner rolls or soft pretzel rolls for that purpose!

Looking for more soup ideas? There are many absolutely delicious ones on this site, but some of my favorite recipes include baked potato soup, cheeseburger soup, and creamy chicken and wild rice soup! 

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It’s finally starting to warm up here, but it’s definitely still soup weather. We have soup at least once a week in the winter, and often I’m experimenting and trying new recipes. As soon as Mike tasted this slow cooker chicken tortilla soup he said “this is going on the blog, right?” I think that means it was a hit. 🙂

This recipe is truly “set it and forget it.” You dump everything into the crock pot, turn it on, and come back at dinner time. Quickly shred the chicken, stir it all up, and you’re good to go!  This is definitely a soup, not a chili, so don’t be surprised at the amount of broth. You can always leave some out if you want your soup a little thicker.  The poblano peppers add a great taste, but if you can’t find them, feel free to use green peppers, or even a jalapeno or serrano if you want a little extra spice. The soup has a great mild Mexican flavor, and even Zeke ate it by the spoonful. And of course, it doesn’t get much better than melted cheese on top and tortilla chips on the side. We loved this soup and hope you do too!

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This might be the fastest turn-around for a blog post I’ve ever had. I made this soup on Sunday, and it’s already on the blog two days later! If you can’t tell, that means that this soup is GOOD.

Better than good actually – we absolutely loved it! It is so rich and hearty, and the taste is incredible. It’s chock full of vegetables and potatoes, and of course you couldn’t have cheeseburger soup without ground beef and cheese!

Mike and I both said this is a new favorite for us, and believe it or not, Zeke gulped it down. My picky (almost) two year old who usually doesn’t eat meat or potatoes or carrots ate spoon after spoon of this soup and kept asking for more. If that’s not a winning recommendation, I don’t know what is. 🙂

Make this soup while it’s cold and snowy out – it will warm you up and keep you full. And don’t forget the bread, such as these soft dinner rolls or soft pretzel rolls. Yum!

More great tasting soup recipes include this pastina soup, classic chicken noodle soup, and creamy chicken and wild rice soup! 
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I have a great fall recipe to share with you today. I wrote about this pumpkin and white bean soup on Facebook a few weeks ago, and ever since then I’ve been excited to share the recipe. I made this soup on somewhat of a whim just because I had all the ingredients in my cupboard. I honestly didn’t think Mike would like it all that much,but it seemed like a recipe worth trying.   And I’m so glad I did try it, because we both ended up loving it! This pumpkin and white bean soup surpassed all my expectations – I think it tastes like something you would order in a fancy restaurant. You definitely need to make the cheesy toasts as well. They were perfect for dipping in the soup, and the combination of the cheesy toast and soup made a delicious dinner. I recommend you try this one – you’ll be glad you did. 🙂

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Meet my new favorite chili recipe! I’ve made this salsa chicken chili twice now, and it’s actually on the menu plan for next week as well. I’ve got to get all my favorite soups in the menu rotation while the weather is still cold. 🙂 I made this chili on a whim one day when I was searching recipes to use up some ingredients I had on hand, and the recipe actually comes from an old Apples of Gold cookbook I’ve had around the house for years. I had all the ingredients I needed and immediately started chopping up some peppers for this delicious chili. Mike and I both loved this recipe, and I actually served it (plus chipotle turkey chili) at Zeke’s Winter “One”derland birthday party.

The chili has a great flavor from the salsa and seasonings, and once you stir in some sour cream and cheese, it becomes nice and creamy. You can change up the spice level and flavor by playing around with different salsas, and it’s easy to customize it to your own preferences. I hope you love this chili as much as we do – you can’t go wrong with a nice easy recipe that tastes this good!

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This creamy broccoli and white bean soup is about as easy as it gets. I made this for Mike and I after church one Sunday and I couldn’t believe how quick it was to throw together!  It only took about 20 minutes, start to finish, and the end result was warm and comforting.  Plus it’s very healthy, so you feel good about eating it. 🙂 This is such a simple soup, and I was pleasantly surprised by how much we liked it – I’m definitely planning to double the recipe next time I make it. If you’re looking for a simple, healthy, and delicious winter meal, this creamy broccoli and white bean soup is for you.

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I have to admit when Megan asked if I would like to guest post for this pasta fagioli recipe I was a little intimidated, but after I thought about it I realized that I would like to do it to honor my own mother.  It was my mom who taught me to make this soup, and she learned to make it from her mother.  It is a simple meatless soup that feeds a lot of people which is just what my grandmother needed to feed her 7 children as an immigrant Italian widow.  Neither my mother nor my grandmother had a recipe, so I had to learn by watching and guessing at amounts.  I didn’t write down my recipe, either, until my children were adults and wanted to make grandma’s wonderful soup.  My mom was diagnosed with cancer last January and passed away in June.  She loved this soup, and it was one of the last things she asked me to make for her.  So, here’s my mom’s recipe.  I hope you love it as much as we do.

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I’ve got a great soup recipe to share with you today! I saw this creamy sweet potato soup recipe in a recent Cooking Light magazine and immediately marked it down as one I wanted to try. I love creamy soups in the fall and winter – especially ones that are somehow creamy without the use of heavy cream. This sweet potato soup has only a few ingredients,{almost} all of which are healthy, and yet is still thick and creamy and delicious.  The soup is just slightly sweet from the sweet potatoes, but the bacon and Parmesan cheese add a nice savory balance. Best of all, this is a super quick and easy recipe to make. And you definitely need to make the Parmesan cheese toasts to serve with the soup – they might have been my favorite part. 🙂

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