Fantastic Finds Friday: Soup’s On!

Good morning, and happy Friday!
I’m continuing my Fantastic Finds series (wonderful things I’ve found on Pinterest) this week by featuring some of the most delicious sounding/looking soups, stews and chilis I found this week.  It’s cooling off here, in the 30s overnight, and the weather is perfect for soups and stews.
As always, if you’re not already on Pinterest and need an invite, just let me know by posting a comment or emailing me and I’ll get an invite out to you asap!
Thai-Style Pork Stew from MyRecipes.com
This is right up my ally, unfortunately I’m the only Thai lover in my house.  I guess this will have to wait until our next Girl’s Night In!
French Onion Soup from How Sweet It Is
I love, love, love French Onion Soup.  It’s flavorful, light and has cheese!  Everything is better with cheese.
Sausage, Potato and Kale Soup from The Pioneer Woman
This.Is.Amazing.  I made my own version based on Ree’s recipe last week.  I cut down on the fat some, but kept the same basic flavors.  It was amazing.  If the full fat version doesn’t scare you, I say go for it!
Turkey Soup from On The Old Path
Guess what I’ll be making after Thanksgiving?  The kids will love the alphabet pasta and I will love the homemade stock!
Turkey and White Bean Pumpkin Chili from Skinny Taste
I love White Bean Chili.  The pumpkin, it seals the deal.  It’s pumpkin season and I’ve decided there’s nothing you can’t add it to.

Italian Wedding Soup from Kitchen Confidante
Italian Wedding Soup is one of my favorite light, non-veggie soups.  It’s something about the contrasting textures between the meatballs and the pasta.  Delish!
If you have any favorite soup recipes to share or have a theme you’d like to see next week, just give me a shout!
This entry was posted in Food. Bookmark the permalink.

4 Responses to Fantastic Finds Friday: Soup’s On!

  1. Virginia C says:

    Soup Season is on : ) Thank you for the wonderful recipes! The weather is starting to cool here in the mountains of VA, and it’s time for me start making soup & bread.

    BEAUTIFULLY BASIC BEEF STEW

    I made a version of beef stew for dinner the other evening. When I make soup, stew, pasta sauce, chili, etc, it’s usually a little different each time. I sort of have a basic idea, and then use what’s on hand. This time, I used two different cheaper cuts of beef that were well-marbled. I trimmed the excess fat and cut the meat into bite-sized chunks. I browned the meat well in a little olive oil with a large onion for flavor. I let the meat cook down, and then added enough water to the pan to loosen the good bits and make a nice juice. I added several bay leaves, salt, pepper, and garlic salt. I cut up at least one large potato per person into big chunks, and then added some carrots and celery, also in large chunks. The meat is better in smaller pieces, and the veggies are better in larger pieces. This is the point where you add more liquid. Water, beef broth or red wine (or some of each) are best. (One time when making beef stew, I also added a jar of mushroom gravy with some additional water one time, and it was delicious). Simmer stew covered until meat and veggies are tender, adding more liquid if needed. If desired, you can thicken the stew with flour or corn starch which has been blended smooth with a little cold water before stirring it into the hot stew. Remove bay leaves before serving. Stew is pretty basic, and the simpler the better.

    POTATO PATCH SOUP

    2 lbs. potatoes, peeled and diced
    1/2 lb. carrots, peeled and diced
    2 stalks celery, diced
    1 onion, diced
    4 c. water
    1 pint (16 oz) light cream
    1/4 c. butter, sliced
    1/2 tsp garlic salt (California-style with parsley flakes)

    8-oz. pkg. shredded Cheddar cheese
    3 slices bacon, crisply cooked and crumbled
    coarsely ground black pepper

    Combine vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in cream, butter and seasonings. Heat through, but do not boil. Garnish each serving with a sprinkle of coarsely ground black pepper, and top with cheese and bacon.

  2. Thanks for mentioning my soup :D Some of those other soups look amazing I will have to give them a try. I love soup and stew in the fall and winter!

  3. flyingkitten says:

    Wow what beautiful pictures and a great collection of recipes. I agree it’s time for soup and chili. I just made chili last night.

    Thanks for sharing.

    Tamara

  4. Crystal says:

    Thanks!! I;m starving now! Its the season to be soupy. I think I will try the Thai one out, sounds delish!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>