Curried Pumpkin Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Curried Pumpkin SoupA big thanks to reader Sydney for sending in this delicious recipe. Here’s what she had to say about it:

This recipe came from a friend of my mom’s in the early 90′s, and it’s been a staple {in our house} since 1994. It has an incredibly velvety and smooth texture, and is not overtly sweet like many other curried pumpkin soup recipes out there. It is to die for and easy peasy {and gluten free too!}. I always get requests for it. It is also amazing the next day, IF there is any left. I hope you love it. We do!

Ingredients

1/4 cup {1/2 stick} butter
1 large onion, sliced
1/4 cup sliced green onions or scallions, white part only
1 {16oz} can of pumpkin {I used Libby’s}
4 cups chicken broth
1 bay leaf
1/2 tsp sugar
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
Salt and pepper to taste
A few sprigs of fresh parsley
2 cups milk {I used 2%}

green onionsDirections

Melt butter in large saucepan over medium-high heat. Add onions and sauté until soft and golden brown. Stir in pumpkin, bay leaf, sugar, nutmeg and parsley. Bring to a simmer, then reduce heat and continue simmering, uncovered, 15 minutes, stirring occasionally. Remove bay leaf and set aside.

Transfer soup in batches to a blender, be sure to cover the top with a towel so it does not pop off and burn you, and blend until completely smooth. Return to the saucepan and add milk, salt and pepper. Add bay leaf back in. Simmer on medium another 5-10 minutes, but do not allow to boil. Stir frequently so it doesn’t stick to the bottom. Enjoy!

Thanks again Sydney. It was a delicious soup!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.



Crockpot Lasagna Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Crockpot Lasagna Soup

My whole family loves lasagna. My whole family loves soup. I love cooking in a crockpot. Combine all those things and you have the most amazing soup recipe on the planet.

This recipe is so perfect for those crisp fall days when you’re running around like crazy shuttling everyone to fall sports and activities. Or it’s perfect too if you’re just sitting around watching TV all day. It’s a super versatile soup. And super yummy!

fresh basil

Ingredients

1 {28 oz} can of diced tomatoes
1 6oz can of tomato paste
1 lb ground beef
3 cups of beef broth
3 cloves of garlic, minced
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 cup chopped onion
1 cup V8 Juice
1/4 tsp pepper
1/4 tsp salt
2 cups uncooked shell pasta
1 cup of water

Crockpot Lasagna Soup

Directions

In a large slow cooker, combine tomatoes and tomato paste. Then add all ingredients except the water and the pasta. Cover and cook on low for 7-8 hours or on HIGH for 4-5 hours.

30 minutes before soup is done, add the water and noodles. Stir to combine. Cover and continue cooking until pasta is tender, about more 30 minutes. Enjoy!

Crockpot Lasagna Soup

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Lemony Chicken Noodle Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Lemony Chicken Noodle Soup

What can make a hearty bowl of chicken noodle soup even better? I just figured it out. Lemons. Who knew? Well maybe you did because you discovered that ages ago, but it was news to me.

I spotted this recipe on the Real Simple site and decided to give it a go. I’m a sucker for some good chicken noodle soup and my family gobbles it up too, so I made it. And we ate every last drop. It was that good. Give it a try and see if you agree.

antique lemon juicer green glass

Ingredients

2 tablespoons olive oil
4 carrots, cut into small cubes
2 celery stalks, chopped
1 large onion, chopped
1/2 teaspoon dried thyme
2 pounds chicken breasts
6 cups chicken broth
4 cups water {you can increase broth and reduce water if preferred}
1 cup small pasta
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Salt and pepper to taste

chopped carrots

Directions

Heat the oil in a large pot over medium heat. Saute the carrots, celery, onions and thyme. Cook the vegetables for about 10 minutes or until tender, stirring frequently. Salt and pepper to taste.

Add the chicken, broth, and water. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, place chicken in a stand mixer and shred {you can use two forks to shred it as well}.

Add the pasta to the soup and simmer until soft, about 8-10 minutes. Add the shredded chicken back in and then add the lemon juice and parsley. Stir until combined. Remove from heat and serve. Enjoy.

Lemony Chicken Noodle Soup

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Copy Cat Panera Black Bean Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Copy Cat Panera Black Bean SoupMy love affair with Panera is old news, but my love affair with their black bean soup I can now make at home, well that is breaking news. And really delicious news. This copycat recipe is perfection and it really is just as good as the original. And I’ve eaten so much of it at Panera I should know. Now if I can just figure out how to make sandwiches at home that are just as delicious as theirs, I’ll be in heaven.

Ingredients

1 small yellow onion, minced
2 garlic cloves, minced
2 celery stalks, finely chopped
1/4 large red bell pepper, finely chopped
2 chicken bouillon cubes
1 1/2 cups boiling water
2 {15 oz} cans black beans {do NOT drain}
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons lemon juice
1 1/2 tablespoons cornstarch

Directions

Combine the first six ingredients in a large pot and simmer for 10 minutes. Add half a can of beans, salt and cumin, and cook for 5 more minutes. Puree soup slightly in a blender {I used my Blendtec}, then return to pot. Add the rest of the beans.

In a small mixing bowl, combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch mixture to the soup, and cook until thickened.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Broccoli and Cheddar Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Broccoli and Cheddar Soup

There was a totally awesome sale on broccoli so I snatched a bunch up. Then I sat there staring at it, wondering what I was going to do with all that broccoli. So I decided to whip up some broccoli cheddar soup. Holy cats it was good. Like so good I thought about making massive batches, bottling it and selling on the street corner. ;)

head of broccoli
Ingredients

1 large head of broccoli, stalk peeled and all cut into small pieces
1 tablespoon olive oil
1 small onion, diced
1 carrot, peeled and cubed
1 large potato, peeled and cubed
3 cups chicken broth {can sub out water if preferred, but I like the richer flavor it gives}
1 cup water
2 cups shredded sharp cheddar cheese
2 tablespoons sour cream
Salt and pepper to taste

Directions

Heat oil in the bottom of a large pot. Saute onions in oil until soft, about 3-5 minutes.  Place 2 cups of broccoli florets in a small bowl and set aside. Add the carrot, potato, chicken broth, water, and remaining broccoli florets and stalks to the pot. Salt and pepper to taste and bring to a boil over high heat. Reduce heat and simmer 20 minutes, or until carrots, potatoes and broccoli are soft.

Remove soup from heat. Puree hot soup in small batches using a blender {I used my Blendtec}. If you don’t have a blender lid that has an opening, you might want to remove the lid and throw a towel over the blender while carefully pureeing, otherwise the steam from the hot soup can blow your lid off!

Return the pureed soup to the pot. Add the reserved broccoli florets and simmer on low for about 10 minutes, or until tender. Stir in the cheese and sour cream and heat until melted. Salt and pepper to taste and serve! Enjoy.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Chicken and Lentil Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Chicken and Lentil Soup

Here’s another simple soup for you to try. I had every last ingredient on hand, so it didn’t even require a trip to the store! Those are my favorite kinds of recipes. Plus, I already had the shredded chicken in my freezer from my bulk Zaycon chicken order, so start to finish the meal was done in 1 hour, with only 15 minutes of prep-time spent in the kitchen. And holy cats was this soup good!

Chicken and Lentil Soup

Ingredients

3 chicken breasts, shredded {I shred it in my stand mixer}
1 lb dried lentils
8 cups chicken broth
1 large onion, chopped
1 cup chopped celery
1/4 cup cilantro, chopped
3 cloves garlic, minced
1 14 ounce can diced tomatoes
1 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
Salt and pepper to taste

Directions

Combine all ingredients in a large stock pot. Bring to a boil and then cover, reduce to medium-low heat and cook for 45 minutes or until lentils are soft, adding more water if necessary. Salt and pepper to taste before serving.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Cheesy Pull Apart Bread

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Cheesy Pull Apart Bread

Because we’re right in the middle of soup season {not that there’s ever a bad time for soup!}, I thought I’d whip up a bread recipe that will go perfectly with all your favorite soups!

Holy cats this bread was so good I should have made 2 {or 3, or 4}. Saving some for our dinnertime soup was really hard. It’s a good thing I was home alone when I made it or it never would have survived 5 minutes near all my family. Go make this cheesy goodness and report back on whether you’re as obsessed with it now as I am.

I’m also thinking of new ingredients to add. You can really go crazy and stuff your bread with all sorts of cheeses and spices. This is going to be fun!

Cheesy Pull Apart Bread

Ingredients

1 unsliced loaf of sourdough bread
12 ounces Provolone cheese, thinly sliced
1 stick butter, melted
1/2 cup chives, finely chopped

butter and chives

Directions

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside {I use a Silpat. It’s the only way to go!}.

Make criss-cross cuts on the top of your loaf of bread without cutting through the bottom crust. To do this, look down at your loaf of bread and make a series of top to bottom cuts. Then carefully make a series of side to side cuts. This step may be tricky, so be careful not to cut too deeply.

Take cheese slices and insert them between cuts in the bread. In a small bowl, mix butter and chives and then drizzle over the bread. Wrap in foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes. Pair with your favorite soup and enjoy.

Cheesy Pull Apart Bread

Try serving your pull apart bread with any of these tasty soups:

Classic Chicken Noodle Soup

Sausage Lentil Soup

Spinach and White Bean Soup

Olive Garden Pasta E Fagioli Soup

Italian Chicken Pasta Soup

Corn Chowder with Bacon, Potatoes and Chives

Rustic Pea Soup with Ham

Vegetable Soup with Beef

Creamy Chicken Soup

Fully Loaded Baked Potato Soup

Guinness Beef Stew

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Slow Cooker Recipe – Chili Verde Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

Slow Cooker Recipe Chili Verde Soup

Wow is all I have to say about this recipe. You know how I love a good crock pot meal, well I just found a new favorite. It’s simple because it’s a set it and forget it meal, but trust me when I say you won’t be forgetting it anytime soon. The HH keeps asking me when I’m going to make this again. I’m glad he liked it because I’m going to be making it a lot using the peppers I froze last summer.

Sweet Italian Marconi Golden Peppers

Ingredients

1 1/2 pounds boneless pork shoulder roast
2 tablespoon olive oil
1 {15 ounce} can cannellini beans, rinsed and drained
1 {11-ounce can}  tomatillos, rinsed, drained, and coarsely chopped
1 cup Anaheim peppers, seeded and chopped
1/2 cup chopped onion
2 {4 ounce} cans diced green chile peppers, undrained
2 cloves garlic, minced {Best garlic press on the planet}
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups chicken broth
2 teaspoons lime juice

Directions

In a large pan over medium-high heat, heat olive oil and brown meat on all sides. Place roast in slow cooker and pile all other ingredients on top. Cook on high for 4-5 hours or low 7-8. Serve with sour cream and enjoy!

Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index. slow cooker crock pot cookbook My favorite Crock Pot - Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker My Favorite Slow Cooker Cookbook - Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipes: The Best Tomato Recipes

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

heirloom-tomatoes-picture

When I think tomatoes recipes, my mind automatically thinks SALSA! I love me some good salsa. But there are so many other ways to use tomatoes. And man do I grow tomatoes like crazy. So I need a lot of great tomato recipes to use up my boatload harvest every year. Here are my favorites {and of course they include a bunch of awesome salsa recipes!}.

easy salsa recipe heirloom tomato salsaRainbow Salsa

bruschettaHow to Make Bruschetta

easy-pasta-salad-recipes1Pasta Salad with Green Beans, Tomatoes and Roasted Peppers

canning-green-tomato-curry-sauce

Green Tomato Curry Sauce

crock-pot-chicken-recipe

Savory Chicken w/ Tomatoes
crock pot pizza sauce homemade  recipeHomemade Crock Pot Pizza Sauce

canned tomato salsaSalsa From Canned Tomatoes
baked tomatoesBaked Tomatoes with Pine Nuts and Basil

how to make tomato sauceHow to Can Fresh Tomato Sauce

Easy Salad Recipes - Heirloom Tomato, Corn, and Avocado SaladHeirloom Tomato, Corn and Avocado Salad

Heirloom Tomato Sauce Recipe

Heirloom Tomato SauceEasy-Summer-Salad-Recipes-–-Cucumber-Tomato-Salad

Cucumber Tomato Salad

Sweet-and-Spicy-Heirloom-Tomato-Jam-recipe

Sweet and Spicy Heirloom Tomato Jam

Canning-101-Heirloom-Tomato-Salsa-Recipe

Heirloom Tomato Salsa Recipe

dehydrating tomatoes

How to Dehydrate Tomatoes

Looking for more tomato recipes? Check out my Tomato Recipe Pinterest Board!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

How To Can Tomato Basil Soup

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It
tomato basil soup recipe

Here’s the cast of characters for tonight’s canning session. Center stage is a beautiful assortment of prize winning homegrown heirloom (I might have awarded the prizes myself) tomatoes.

how to make tomato basil soup

Before going into the blender.

tomato soup recipe

Umm, let’s just say an immersion blender will be on my Christmas list this year.
how to can tomato soup

Ahhhh… all finished. I ended up with 5 1/2 quarts of yummy tomato/basil soup and let’s just say that YES, I will be making two more batches of this yummaroonie soup to add to my winter pantry.

Granite Ware 12-Piece Enamel-on-Steel Canning Kit with Blancher

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipes Garden Frugal Canning Chickens Travel