Category Archives: Soups

Roasted Sweet Potato & Corn Chowder

Based on this recipe…

with a few minor changes…

  • I forgot the chipotle pepper (though I imagine it would be yummy!)
  • I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
  • 2 LARGE sweet potatoes (vs. 4 small)
  • used 1 sweet yellow onion & 1 red onion instead of the leeks
  • added apples and chives on top
  • seasoned with salt & pepper



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Filed under Gluten Free, Main Course, Main dishes, Soups

White Chicken Chili

Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.

Sweet baby girl is whining, so I best get typing up this recipe!!

White Chicken Chili

  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • olive oil
  • 3 boneless skinless chicken thighs
  • 1 large can (8oz) green chilies
  • 1 quart veggie or chicken broth
  • 1/2 quart (approx) water
  • 2 limes, juiced
  • 1 Tbsp cumin
  • 1 tsp ancho chili powder
  • salt & pepper to taste
  • 2 cans white cannellini beans

For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos

In a large dutch oven start by sautéing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!

*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!

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Filed under Main dishes, Soups, Tex-Mex

Chilled Avocado Cucumber Soup

I literally just finished a bowl of this refreshing soup, and I didn’t want to wait to blog about it….lest I forget the ingredients!

Poor Steve, the whole time I was eating it I kept saying, “oh my gosh, this is sooooo good. It’s just amazing. Steve you need to try this” etc. 😉 Steve is not a big avocado fan~ so he thought it was “just ok” but boy, if you love avocados like I do, you’re going to love this soup. Perfect for a lunch when the weather is a million degrees outside (read: high 90s this weekend…99 on saturday!!). Texas friends, I know, it’s not that hot (definitely not 107 like some of y’all are experiencing!).


  • 1 large english cucumber (seedless), rough chopped
  • 2 ripe avocados
  • 2 green onions
  • 2 tsp sea salt (or less to taste)
  • 1/2 c. buttermilk (I used the low fat variety)
  • 1 to 1/2c. water
  • tomatoes & green onions for topping if desired
  • optional: the juice from 1/2 of a lime

Throw cucumbers, green onions, and avocado into a food processor or blender and mix till completely minced/incorporated. Then gradually pour in the buttermilk and the water to reach your desired consistency. I like soup a bit thicker so I only added 1 c. of water. Salt to taste and top with tomatoes (fresh from the garden!) I tossed in a bit of lime juice and it was good, but definitely not necessary. I *think* the buttermilk should keep the avocado from browning… but we’ll see tomorrow!! It makes approx 4 c. of soup. this would also be great with a dollop of greek yogurt 🙂 YUM!

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Filed under Soups

Creamy Chicken and Rice Soup

Oh, I wanted to write the words “Wild Rice” instead of Rice in the title, but that my friends, would have been a lie. It just sounded cooler, right? Wild rice vs. plain ole’ brown rice. Bleh. so boring.


This soup was more an afterthought than anything. We just got back from a 10 day long trip to Wisco and needed to eat. Enter soup… AKA what kept in the fridge for the last 1o days…

The soup completely exceeded my expectations. There was a bit of an impromptu/inventive twist… I didn’t have any onions. So, I improvised and used 1/2 package of dry lipton onion soup mix. You know, the stuff you mix into dips (or pour over a boneless skinless beef chuck roast with 2 c. of water in a large crock pot and let cook on low for hours..) Yep. THAT stuff. Um. Amazing. Really, it gave the soup fantastic flavor.

Go ahead, cheat a little!!

Creamy Chicken & Rice Soup

  • 1 lb cooked chicken shredded (not gonna lie, I pulled some left over chicken thigh meat out of the freezer)
  • 5 carrots, peeled and diced
  • 5 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 fresh sage leaves (I’m sure you could use the dried stuff, I just had this leftover in the fridge)
  • olive oil
  • 1 quart chicken broth
  • 4-6 c. water
  • 3/4 c. dry brown rice
  • 1/2 package dry lipton onion soup mix
  • pepper
  • 1 package low fat cream cheese

Add the diced veggies, sage, and olive oil to a large stock pot. Cook veggies for 1-2 minutes. Then add all of the remaining ingredients EXCEPT the cream cheese. You’ll want to save that for the very end. Bring mixture to a boil then turn down heat and simmer for approx 45 min until the rice is cooked through. Monitor the liquid levels to make sure you have enough as a the rice absorbs it. At the end, cut in small pieces of cream cheese and stir till melted.

This was WAY better than I expected 🙂 Gotta love homey soups on rainy days.

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My kid eats curry…

…and ginger and coconut milk…in a soup that is.

I really need to start preserving some of the recipes that I’ve been making for Pax on the blog. God-willing, I’ll be able to use them again in the future.

This soup was NOT made especially for Pax. He was just going a bit crazy around dinner time so Steve suggested we feed him some. SUCCESS!!!

The adults loved it too 🙂

Butternut Squash Curried Coconut Soup

  • 1 very large (I’m talking like 5lbs large) butternut squash (or two smaller ones)
  • 1 yellow onion
  • 2 tablespoons minced fresh ginger (*I’m sure you could substitute, but it wouldn’t taste quite the same)
  • 1 clove garlic, minced
  • 1 tsp yellow curry powder
  • 1/2 cup dry white wine
  • 5-6 cups water
  • 1 cup unsweetened coconut milk
  • 1/2 tsp dried thyme
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • olive oil
  • butter
  • Salt
  • pepper
  • sour cream for topping


Peel, cube, and roast the butternut squash in some olive oil & pepper at 425 till cooked through. I think it took us around 30 minutes with 1.5-2 in cubes.

In the meantime, rough chop the onion and put in a large pot with some olive oil. Saute till translucent. Grate the ginger & garlic with a microplane into the pot. Cook for a minute and then add all of the spices. Stir in white wine and let cook till evaporated. Then add in water (or chicken broth). Toss in the roasted butternut squash and simmer. I think I let this go for like and hour to develop the flavors, but really, it wouldn’t NEED to cook that long. Then blend with an immersion blender (or work in batches and use a stand blender to puree). Add in the coconut milk and serve. Top with sour cream. ooooh or if you live in a cool city, creme fraiche!!

Serve to your adoring baby if s/him has a solid stomach with no digestive issues 🙂

*I know babies aren’t “suppose” to have garlic/onions b/c of digestive stuff. But Pax has it in moderation and does just fine.



Filed under Soups

Split Pea Soup

It’s been a chilly rainy day in Athens, OH. It was the absolute perfect kind of day to make soup!

I recently saw this blog post on Eat, Live, Run and new that I wanted to make it.

When I was little. I would NOT even TRY split PEA soup. YUCK. It looked disgusting. My dad seemed to love it though. My mom made it for him often. A few months back I went on a buying spree at Kroger. I decided that I should make all of my beans at home (instead of opening up cans full of sodium). Don’t ask me how well that experiment went…but I digress.

Needless to say, I had a bag of dried split peas on hand when the split pea soup recipe came through my google reader. I decided to give it a whirl.

I altered Jenna’s recipe just a tiny bit…

  • 1 bag dried split peas, (1lb) rinsed (no need to pre-soak)
  • 6 c. chicken stock
  • 2 c. water
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 2 tsp black pepper
  • 1 bay leaf
  • 2 tsp sea salt (I held off on adding this until the end)
  • 2 c. left over ham, diced into bit sized chunks

Dump everything (except the sea salt & ham) in a large stock pot & bring to a boil. Once the soup is boiling, cover, and turn down to simmer. I only had to simmer it for about an hour and a half before the peas were broken down. At that point, I turned the heat up to high & cooked it for another 20-30 minutes until the soup thickened. THEN, I tossed in the left over ham and the sea salt. No doubt, using a fresh ham hock would be awesome…I just didn’t have any of those on hand 🙂 I did, however, have left over easter ham in the deep freezer. Yay! Pull out the bay leaf and serve warm with some yummy bread. Oh so good on a chilly fall day.

* I used chicken stock to impart more flavor *I added garlic b/c when you have carrots, celery, and onions…garlic is a must! *I didn’t toss the salt in until the end b/c I’ve heard that it can make the skins of beans tough…didn’t know if it had the same affect on peas *I waited to toss the ham in until the end b/c since it was already fully cooked through, it would have lost all of it’s flavor if it had simmered for hours. 🙂


**Note…I did toss a little tiny big bit of ham into the soup as it simmered, but then pulled it out at the end (just before adding the “fresh” ham). It was, as I expected, tough and unflavorful.

**Head over to ELR website for a photo and the original recipe!!

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Inside out Turkey Pot Pie


Eventually I will overcome my laziness & start taking photos with a real (not Iphone) camera!! But till then, these photos will have to do 🙂

This recipe started out as a soup, but as it quickly thickened, I decided to turn it into an inside out pot pie. The biscuits MAKE this dish. Seriously. You must have biscuits or this dish just isn’t as good!

We have these awesome neighbors who have been giving us produce from their garden AND plants for ours over the last few weeks. We have inherited several roma tomato plants as well as a rosemary plant. They’ve also given us pepper jelly, sun dried tomatoes, and fresh green onions. The green onion abundance actually inspired this dish! I started to dig through the fridge to see what else I had on hand and viola~ this dish was born.

Inside out Turkey Pot Pie

  • 1 lb turkey, shredded (I used leftover turkey…you could use chicken too OR a rotisserie chicken to make it easy!!)
  • 2 carrots, diced
  • 2 large green onions, diced
  • 1 ear corn, kernels cut off
  • 1 c. dry wild rice
  • ½ tsp coriander
  • 1 tsp pepper
  • 1 bay leaf
  • salt to taste
  • 1 tsp smoked chipotle powder
  • 1 quart chicken broth
  • 3 c. water
  • olive oil
  • 10 oz frozen peas

Sautee veggies in olive oil till tender. Add in the turkey, spices, broth & water. Bring to a boil. Add rice and return water to a simmer. Cover and cook for approx 20 min till rice is fully cooked. Add in peas & heat through. You should still have a little liquid in the pot, but it should be pretty thick.

While the “soup/filling” is simmering, make the biscuits.

Drop biscuits

  • 2.5 c. self rising flour
  • 2 tsp sugar
  • ½ c. cold butter
  • 1 ¼ c. buttermilk (or make your own with vinegar)

Combine flour & sugar. Cut in cold butter (I used my fingers) until it resembles coarse meal. Stir in buttermilk till just combined. Do not over mix.

Drop on a large baking sheet lined with parchment paper (or two small sheets). Makes 12 biscuits

Bake 450 10-12 minutes

Serve with the “pot pie” filling on the bottom & biscuit on the top.

SOOOO Good!!!

Oh, and we used the left over biscuits for breakfast the next morning. Really yummy with blackberry jelly from the farmers market!

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Filed under Main Course, Soups