Taco Soup

A hearty soup, perfect for winter. I got the idea from work... but I'm a meat-eater so this recipe uses the good stuff. :-) No soy crumbles here! Also a good alternative to a traditional chili if you're sick of the same 'ole! Super easy, filling, and well-rounded meal you can throw in the crock pot before work!

Taco Soup via Food Network:

http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

Black Bean-Pineapple Soup/Stew/Chili?

Let me start by apologizing for this horrible picture. My camera is on hiatus, but this turned out SO good, I absolutely had to include it on the blog. This combination of black beans and pineapple was an instant intrigue to me when I saw this recipe on foodgawker. Finally got around to trying it last night and I was so impressed! If other veggie/vegan dishes I had tried before tasted THIS good... I might actually consider passing on the meat. This is really simply, hearty, and super healthy. Enjoy.

Black Bean-Pineapple Soup/Stew/Chili via Fat Free Vegan Kitchen:

http://blog.fatfreevegan.com/2011/04/black-bean-pineapple-soup-stew-chili.html

Crock Pot Rotisserie White Chicken Chili

It was cold and raining here this morning in San Jose so I felt compelled to muster up something warm and comforting. I didn't have time to go home and search for recipes, so I created this little masterpiece just off the top of my head while I was at Safeway. This totally fulfilled my rainy day craving and turned out delicious. Chili keeps really well, usually tastes better the second day and even freezes great. This is a perfect make ahead dish.

Crock Pot Rotisserie White Chicken Chili via the Flick of my Wrist:

(Makes A TON!)

1 lb. dry great northern beans

48 oz. chicken broth

16 oz. hot water

1 diced green bell pepper

1 diced yellow onion

1 diced whole jalapeno (seeds removed)

1 7 oz. can diced green chilies

1 14 oz. can sweet yellow corn, drained

1 tbsp. minced garlic

1 whole store-bought rotisserie chicken, skinned & shredded

1/3 cup half & half

2 tsp. sea salt

2 tbsp. cumin

2 tbsp. chili powder

1/2 tsp. cayenne

Combine all ingredients in a crock pot except the half & half. Cook on high heat for about 3-4 hours, or low heat for about 8 hours, stirring occasionally throughout. Do a taste test towards the end of the cooking time to ensure that the beans have cooked through and adjust any seasonings as necessary. Once the beans have cooked through and you are satisfied with the seasoning, finish the chili with the half & half, stir thoroughly to combine the creamy half & half into the mixture evenly. I topped this chili with a three cheese mix: fontina, parmesan & asiago. PERFECT!

Mac & Cheese Soup

Let's start off by saying this picture does not do this soup justice. I really need to work on my photographing skills. I found this recipe in the Food Network magazine that I was reading on the way back from New Years in San Antonio this weekend. It wasn't quite what I expected, but it was tasty so I'm passing it on. It sounded like a good idea at first, cold weather, Which Wich sandwiches to accompany, and the hints of a cold coming on... this soup succeeded in all aspects besides the helping with the cold part. I'm currently laying lifeless on the couch as I type this. Sick two times in the last two weeks... and the soup didn't help! As you can tell from the picture I left out the baguette & tomato topping, but only because we already had sandwiches to go with. I'm sure it would be a great pairing either way.

Mac & Cheese Soup via Food Network:

http://www.foodnetwork.com/recipes/food-network-kitchens/mac-and-cheese-soup-recipe/index.html

Spinach Soup with Gruyere

I saw this recipe on the Pioneer Woman blog and was instantly intrigued. It seemed simple enough and fairly quick so I gave it a try yesterday and was quite pleased. It is definitely not a light soup, don't let the spinach fool you. This would be a great cold weather type soup. I did make a couple tweaks to the recipe. I added four slices of chopped bacon & an additional 1/4 teaspoon of cayenne. I also used havarti in place of the gruyere just because that is what I had on hand. I'm sure any creamy, mild cheese would work fine. I found that I needed much more salt and pepper than the recipe requested, just season at the end to taste. Now if only this weekend would have produced some soup weather. It is 80 degrees in the middle of December!   

Spinach Soup with Gruyere via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/