This recipe was born of a sudden cold day, and the accompanying feeling that I MUST EAT SOUP TODAY. I was ready for fall; what can I say? Fortunately I had what I needed on hand (which was very little, honestly) to throw this together. It’s not super spicy, but has just enough kick to warm you up; the protein from the beans makes it deliciously filling.
Spicy black bean soup
- 1 Tbsp. olive oil
- 1/2 yellow onion, diced
- 2 cans (15 ounces each) black beans
- 1 can Ro-tel
- 1 can diced tomatoes
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. chili powder
- 16 ounces chicken broth
- Shredded cheese, hot sauce, tomatoes, sour cream, and or green onions for topping
- Heat the olive oil over medium heat, then saute the onion till it’s nice and soft
- Add in beans (you can drain if you want, but either way is fine), Ro-tel, tomatoes, chili powder, salt, pepper, and chicken broth; stir well
- Let simmer for at least 20 minutes or so; you can serve as is or blend a little with an immersion blender, which is what I did. Top with whatever sounds good, and enjoy!
I have discovered a new-to-me blog and I’m in love. Have y’all seen The Country Cook? You should! I found this lasagna soup recipe there and I can’t stop eating it. The truth is, I’m not normally a big fan of soup. I like chili (does that count?) and I like my sister’s homemade chicken noodle soup, but I don’t have a long list of ones that I love. This one, however, I love.
The Yankee is not a fan of onions or green peppers, and I wanted to freeze a good bit of this so I altered her recipe a bit; be sure to check out her original as well!
- 1 lb. ground beef, browned and crumbled, grease drained
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. Italian seasoning or oregano
- 1 tsp. salt
- 1 tbsp. packed brown sugar
- 1 (32 oz.) box chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups bow tie pasta
- 1/2 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- Combine ground beef through tomato sauce in a slow cooker or pot; simmer for at least an hour or so to let the flavors mingle, then stir in the Parmesan cheese
- If you’re serving it all at once, add in pasta and simmer till noodles are cooked, about 10 minutes; serve with Mozzarella cheese sprinkled over top; otherwise see notes below
I made mine in the slow cooker, and converted it to be an easy freezer meal. Since pasta can be tricky to freeze and reheat without them getting mushy, I didn’t add the noodles into the big pot. I froze two cup portions of the soup in Mason jars, then when I’m ready to eat I can put the contents of the jar and a handful of uncooked pasta in a small pot and cook till the noodles are done and the soup is hot. Practically instant soup!
We had one glorious almost-70-degree day here in Nashville and it made me SO READY for spring rightnowthisinstant. This, of course, made me want a good salad! I found this dressing recipe in Rick & Lanie’s Excellent Kitchen Adventures, which I love. The recipe is insanely quick, easy and good, which I also love.
- 1 clove garlic
- 1/2 cup mayonnaise
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. Worcestershire sauce
- 1/2 cup olive oil
- Pinch salt
- 1 Tbsp. water
- Crush peeled garlic (putting it in the microwave for about 5 seconds first will make this easier) into a 2-cup glass jar with a lid
- Add all remaining ingredients into the jar, cover tightly and shake
- Store in jar in the refrigerator for up to two weeks
Enjoy, y’all. Spring is coming!
The Yankee and I love to have snacky suppers every so often; just some crackers, some cheese, maybe some salami or dried fruit or nuts. Browsing through How to Cook Everything today I came across a recipe for crackers. Did y’all have any idea how fast it is to make crackers? I certainly did not. I gathered:
- 1 cup AP flour
- 1/2 tsp salt
- 4 tbsp butter
- 1/4 cup whole milk
- Combine the flour and salt, then cut in the butter like you’re making biscuits or pie dough (a few pulses in a food processor will do this nicely; I used a pastry blender this time), then add in milk
- Either pulse till combined in the food processor or stir in with a fork or dough whisk in a bowl
- Roll out 1/8 inch thick and cut out into shapes, or just score it with a knife if you want to simply break them apart later
- Bake at 400F on a lightly floured baking sheet or on a pizza stone for about ten minutes, then cool on a rack. Serve warm or save for later
With limitless shape options, these crackers also make a very fun kid snack.
Oh I wish I could make this look as good as it tasted!
My fabulous friend Lissa makes this so often that she doesn’t even look at the recipe anymore. That’s the sign of a good supper! She told me how to make it while The Kiddo and I were visiting last fall, and I can’t believe it took me this long to make it. It is absolutely phenomenal, really. You must make this as soon as possible.
Lissa’s baked jambalaya
- 1 stick butter, melted
- 1 lb. smoked sausage, sliced
- 1 can Rotel
- 1 can french onion soup
- 1 can beef consomme
- 2 lbs. uncooked chicken, turkey or peeled shrimp
- 1 bunch green onions, chopped
- 2 cups uncooked rice
- 2 bay leaves
- 14 ounces (or 1 can) chicken broth
- I also added some chopped dehydrated red peppers out of the freezer from last summer’s garden
- Preheat oven to 350F
- Mix all ingredients and bake in buttered casserole, covered tightly (I did a tight cover of foil then a lid on top of that) for one hour; stir and cover, then bake 30 minutes more or until rice is done
It’s only one step. Don’t you love that? This expands a lot as the rice cooks and soaks up the chicken broth so allow yourself plenty of room in the casserole dish (I totally pushed my luck there; overflow crisis narrowly averted).
I served this with shredded cheese, hot sauce and cornbread. It went fast. 🙂