Broccoli Noodle Soup

Broccoli Noodle SoupIt is cold! I actually like when it is cold out. We get to bake, and eat muffins and soups and comforting dishes like that. It is also more socially acceptable to stay home in your jammies and watch movies, which I also love to do. So, winter is actually one of my favourite seasons. Bring on the soup! This one from Or Whatever You Do was just so cheesy! Too much cheese, is not ever a phrase uttered in the house. It was warm, it was cozy, and cheesy to the max.

  • 4 cups chicken broth
  • 3 cups fresh broccoli
  • 1/2 cup salted butter
  • 1/3 cup flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8-10 oz wide egg noodles, about 2-3 cups dry.
  • 1 cup heavy cream
  • 2-3 cups finely shredded cheddar cheese
1. Place broth and broccoli in large soup pot. Bring to a simmer.
2. In skillet melt butter. Add flour with seasonings,  and whisk to make a roux. Basically this is a paste you will get after about a minute. Whisk into simmering broth.
3. Add noodles and continue to simmer until broccoli is tender and noodles are cooked to your desired tenderness. Remove from heat. Stir in cream. Then cheese. Stir until cheese is completely melted.
4. Eat and enjoy!

Corn Chowder with Smoked Sausage

Corn and Sausage ChowderOkay Guys, truth time. I changed the title of this recipe. It was originally called New Orleans Bisque with Smoked Sausage  over at Allrecipes where I found the recipe. While eating it I was in a quandary, because it basically seemed like corn chowder. Delicious, corn chowder, but still corn chowder. So I was not even sure I knew what a bisque was. I mean soup, yes, but more specifically, no. So I looked around the internet, (so helpful at times) and found that bisque is usually a soup similar to chowder, often has wine, but the big difference is, it is pureed. So this has no wine, certainly isn’t pureed, hence the name change. So I would think a nice homemade carrot soup with wine, would fall in the bisque category, but don’t take my word for it, I could be totally wrong. What I do know is this. This soup with all its chunky goodness, was a warm and hearty lunch, enough to keep us all warm and cozy, and filled up until supper. We will definitely be making this one again!

  • 1 pkg. smoked sausage ( 16 ounces)- cut into chunks
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 short can kernel corn
  • 4 cups milk
  • 2 cups chopped and peeled potatoes, cooked, and drained
  • Shredded Cheddar Cheese for topping
  1. Melt butter in saucepan. Add onion and cook until tender. Add flour, salt and pepper cook one minute.
  2. Add milk. Bring to a gentle boil, and cook for 1 minute. Add corn, potato(cooked) and sausage.
  3. Simmer on medium-low heat for about 10 minutes, until thickened and warmed through.
  4. Top with cheese before serving.
  5. Eat and enjoy!


Spaghetti and Meatball Soup

Spaghetti and Meatball SoupI have many, many kitchen appliances. I love having a wealth of options when it comes to cooking. I seem to go through fazes where I will use one in abundance. The popcorn machine, is one that gets used a lot. Possibly too much. We go through one every couple of years, before it burns out and we must purchase another one. This however, is not a popcorn post. This is all about soup. Soup for our cold and rainy summer. My crock pot is getting all the love this season. I am not only loving the warm and hearty meals that are being made, but also, the low prep work. More time for me to read, or hang out with my lovely kids. A delicious supper is still waiting for us at dinner time.

Recipe found at Plain Chicken


  • 1 (20oz) package frozen meatballs
  • 1 (24 to 26oz) jar of spaghetti sauce
  • 4 cups beef broth
  • 3 cups water
  • 1 tsp dried basil
  • 1/4 cup grated parmesan cheese
  • 8 oz angel hair pasta, broken into 1-1/2 inch pieces

1. Place first 5 ingredients in crock pot and turn heat to low. Cook for 6-8 hours. ( I only cooked mine for about 5. My crock pot seems to be very hot and usually over cooks food when I use recipe times.

2. Add pasta. Turn heat to high and cook for 20 minutes.

3. Top with parmesan cheese. Eat and enjoy!


Sausage and Bean Soup with Pasta

Sausage Bean SoupTemperatures are warming, and bringing soup season to an end. I enjoy making homemade soup and bread. So this is always one thing I miss come summer time. I will inevitably break down and make soup again, sometime during the hot months. My family will think I am crazy. Happens every year, but for now this may be the last of soup you see for a while. Summer is for picnics and sandwiches, and BBQ’s, (well if we had one). So get this one in before it gets too hot, or save it for when the cool air blows in again come fall. Either way this is a good one!

Recipe slightly adapted from The Italian Dish

  • 1 small can Red Kidney Beans, drained
  • 1 pound Italian Sausage
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • salt and pepper
  • 1 cup macaroni pasta
  1. Remove sausage from casings. Cook until browned, crumbling as you cook. Remove with a slotted spoon.
  2. If you have a lot of fat you can remove it (I didn’t). Add oil and cook onion and carrot until tender. Add garlic cook 1 minute.
  3. Return sausage to pot , and add tomatoes, broth, beans, and spices. Bring to a boil, then simmer for 30 minutes.
  4. Add pasta, cook until tender.
  5. Eat and enjoy!