Easy Homemade Alphabet Soup

It’s fall, y’all! Okay, technically not quite…but I’m close enough to fall that I’m calling it.

And you know what that means: Soup & Stew Season has officially arrived at Chez Jenn’s. Last night was my first Soup & Salad night of the season, and I was ready.

I actually chose this soup completely on a whim. I already had dinner planned, but then an email from Averie Cooks landed in my inbox featuring this recipe as a kickoff to fall. I happened to have some alphabet pasta leftover from a recipe I made last year, so I took that as a sign. Why not?

This is a very simple soup. It’s essentially a vegetable soup with pasta added in, so it’s not terribly different from the one I made last year. But simple is sometimes exactly what you want when you’re craving a cozy bowl of soup.

For years, I’ve struggled with soups that contain rice or pasta. How do you keep the noodles from drinking up every last drop of broth and turning into a giant bowl of mush by the time you eat the leftovers?

Apparently, the answer is embarrassingly simple: don’t cook the pasta in the soup. Cook it separately and add it to each bowl when you’re ready to eat.

Genius. And yes, it actually works.

I cooked the pasta separately last night, added some to my soup for dinner, and today I have a perfectly good bowl of leftover soup waiting for lunch—with a little container of pasta sitting alongside it. I can add exactly as much as I want when I’m ready to eat.

No mushy pasta. No missing broth. Problem solved. Apparently I just needed to Google it about five years ago.

Easy Homemade Alphabet Soup

Recipe from Averie Cooks

Serves 4

• 2 tablespoons olive oil
• 1 medium yellow onion, diced small
• 2 celery stalks, trimmed and diced small
• 3 garlic cloves, finely minced
• 10- ounce bag frozen mixed vegetables, carrots, corn, peas, green beans, or similar (thawing not required)
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon dried oregano, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon dried basil, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon kosher salt, plus more to taste if desired
• 1 teaspoon freshly ground black pepper, or to taste
• 14- ounce can petite diced tomatoes, do not drain
• 32 ounces low-sodium vegetable or chicken broth
• 1 or 2 bay leaves
• 1 cup dry alphabet pasta
• 1 tablespoon lemon juice
• Fresh parsley, minced; optional for garnishing
• Freshly grated Parmesan cheese, optional for serving

To a large Dutch oven or soup pot, add the olive oil, onion, celery, and saute over medium-high heat for about 5 minutes, or until the vegetables are beginning to soften; stir frequently.

Add the garlic, and cook for 1 minutes; stir constantly.

Add the frozen vegetables, tomato paste, thyme, oregano, basil, salt, pepper, and stir to combine.

Add the canned tomatoes, broth, bay leaves, bring to a boil, then reduce the heat so that the mixture is simmering, and simmer for 7 to 8 minutes.

Add the pasta and cook for about 7 to 9 minutes; do not overcook.

Add the lemon juice, remove the bay leaves, and taste the soup. Tips – If it tastes at all flat or boring, I suggest adding more salt, potentially quite a bit more. If the salt balance is fine, but it still needs "something" you can also try adding a bit more of any of the herbs (thyme, oregano, or basil).

Optionally garnish with fresh parsley, and serve with Parmesan cheese, optionally, or as desired. Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 minutes; reheat gently in the microwave. Tips – The alphabet pasta will continue to absorb broth as leftover soup sits in the fridge so don't be surprised if it looks like the broth "disappeared". You can always add a bit more, if desired, to your leftovers and more salt/pepper/seasonings if desired.

Red Curry Dumpling Soup

This one-pot, minimal effort Red Curry Dumpling Soup somehow tastes like something you ordered from your favorite cozy little noodle shop. It tastes that good. 

The combination of coconut milk, spicy red curry paste, dumplings, and herbs creates the kind of meal that makes you pause after the first bite because it’s just that good. It’s rich without being heavy, spicy without setting your mouth on fire (though you can make it that hot if you want), and the dumplings soak up all that flavorful broth like little pockets of happiness.

The broth is the real star here though. Coconut milk smooths out the heat from the curry paste while fish sauce, garlic, and ginger build that deeply savory flavor that makes you keep going back for “just one more spoonful.” Don't forget the cilantro and green onions. They really finish the broth nicely. 

This recipe definitely makes just enough for 2 hungry people, or maybe 3 if you’re serving something alongside it like I did. I paired it with an incredible cucumber salad and together the two dishes were an absolute explosion of Asian-inspired flavors. The cool, crisp cucumber salad balanced the rich, spicy curry broth perfectly. 

I wouldn’t change a single thing about this recipe. The broth was creamy, flavorful, and packed with just the right amount of heat, while the dumplings made it hearty enough to feel like a complete comfort meal. This one is absolutely going into the regular dinner rotation.

And the best part? I still have half a bag of dumplings left in the freezer, which basically guarantees this soup is happening again very soon.

Red Curry Dumpling Soup

Recipe from Moribyan

Serves 2-3

SOUP BASE

• 2 tablespoons coconut oil
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1/4 cup red curry paste
• 1/2 tablespoon fish sauce
• 13-ounce can coconut milk
• 1/3 cup water or broth
• 1 tablespoon lime juice
• 2 tablespoons brown sugar or palm sugar
• 1/2 to 1 teaspoon red pepper flakes, or 1 finely chopped red chili (to taste)
• salt, to taste
• 1 tablespoon chopped Thai basil
• 1 tablespoon cilantro, finely chopped
• 1/4 cup chopped scallions, optional garnish
• chili oil, optional garnish

DUMPLINGS

• 2 tablespoons neutral oil
• 12 to 16 dumplings or wontons

In a large pot over medium heat, melt the coconut oil. Once it’s warm, add the ginger paste and minced garlic. Sauté for a minute or two until fragrant, but don’t let it brown.

Stir in the red curry paste and cook for about 2 minutes to bring out its full flavor.

Pour in the coconut milk, water, fish sauce, lime juice, brown sugar, and red pepper flakes. Stir until everything is well combined, then bring it to a gentle simmer. Let it bubble for 5 to 7 minutes to allow the flavors to come together.

Taste the broth first before adding any salt. Then season as needed. Adjust with more lime juice, sugar, or red pepper flakes depending on how tangy, sweet, or spicy you like it.

While the soup simmers, heat neutral oil in a nonstick pan over medium heat. Add the dumplings or wontons in a single layer and cook until the bottoms are golden brown. Add a splash of water, cover, and steam until fully cooked through.

Turn off the heat and stir in the Thai basil and cilantro.

Ladle the hot soup into bowls and top with the crispy dumplings. Garnish with scallions or a drizzle of chili oil if you like a kick.

Creamy Hamburger Potato Soup

Photo from Salt and
Lavendar

Soup season is winding down, and honestly, I’m not ready to say goodbye. There’s just something about a cozy bowl of soup that feels like a warm hug at the end of the day. But I also can’t deny the pull of sunnier, warmer weather—so I guess it’s time to slowly let go… at least until fall rolls back around.

That said, Seattle’s “early spring” still leans on the chilly side, which makes sneaking in a few more soup nights completely justified. When I was doing my usual random recipe pick for the week, I was genuinely surprised when a soup popped up. Out of the hundreds of soup recipes I’ve collected, they rarely seem to make the cut—go figure.

This one has been on my radar ever since I fell down the delicious rabbit hole of Salt & Lavender. It checked all my boxes: hearty beef, loads of vegetables, and the kind of flavors I already love in a classic vegetable soup. But the twist? Making it creamy. That little upgrade took something familiar and turned it into something extra comforting and just a bit indulgent.

And let me tell you—it delivered. This soup is rich, filling, and packed with that cozy beef-and-veggie goodness, with the cream adding a smooth, velvety finish without overpowering everything else.

The only tweak I made was adjusting the thickness. The original version appeared a bit thicker, but I kept mine more on the brothy side. I love a soup that still feels like soup—not edging into stew or gravy territory. That said, I can absolutely see the appeal both ways, so it really just comes down to what kind of comfort you’re craving in your bowl.

Creamy Hamburger Potato Soup

Recipe from Salt and Lavendar

Serves 6

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion chopped small
• 2 medium carrots peeled & chopped small
• 2 sticks celery chopped small
• 3 cloves garlic minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons flour
• 4 cups chicken or beef broth
• 1/2 tablespoon Worcestershire sauce
• 1 cup heavy/whipping cream
• 2 medium-to-large Russet potatoes peeled & diced
• 3/4 cup corn (frozen or fresh)
• Seasoning salt & pepper to taste, see note

Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).

Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.

Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.

Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.

Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.

Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.

Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.

Generously season the soup with seasoning salt & pepper.

Alphabet Soup

Photo from Little Sunny Kitchen

There’s something about alphabet soup that just hits differently. Maybe it’s the nostalgia, maybe it’s the comfort—but for me, it always takes me right back to being a kid, curled up on the couch, not feeling my best, with my Grandpa Spaid handing me a warm bowl of Campbell’s Alphabet Vegetable Soup. I can still remember the simple joy of it—slowly spooning through the broth, searching for words made out of those tiny pasta letters like it was a game.

As I got older, alphabet soup stayed in my rotation—especially on those under-the-weather days when you just want something easy and cozy. But let’s be honest… canned soup? It’s convenient, sure, but it’s also packed with sodium and never quite as good as homemade.

So when I stumbled across a homemade version, I knew I had to try it.

First of all, this recipe is ridiculously easy. Even better? I already had most of the ingredients sitting in my pantry, which is always a win in my book. The only challenge was tracking down the ABC pasta. Not exactly a staple at every grocery store! Luckily, the original recipe suggested checking out a local Mexican market or Amazon. Since I already love popping into my neighborhood Mexican store for fresh sweet breads, I made a quick stop—and sure enough, there it was.

Mission accomplished.

The soup itself came together quickly and made a big batch, which I love. There’s nothing better than knowing you’ve got leftovers ready to go. I set aside some for lunch the next day and tucked a portion into the freezer for future me (who will be very grateful, I’m sure). And, of course, a leftover portion for the Pantry Goat.

Homemade, nostalgic, budget-friendly, and just plain delicious—this alphabet soup checks all the boxes. Trust me on this one… go make it. You won’t regret it.

Alphabet Soup

Recipe from Little Sunny Kitchen

Serves 8

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 rib celery diced (about ½ cup)
• 3 cloves garlic minced
• 1 x 15 ounce can diced tomatoes do not drain
• 1 tablespoon tomato paste
• 2 teaspoon Italian seasoning
• 6 cups vegetable stock
• 4 cups mixed frozen vegetables [ JW Note: I used a can of VegAll because that's what I had on hand and I'm not a huge fan of frozen veggies]
• 1 large potato diced into ¾ inch pieces (about 1-1.5 cups), optional
• 2 bay leaves
• 1 cup alphabet pasta dry
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• JW Note: I added a splash of Worcestershire sauce too.

In a Dutch oven, over medium high heat heat olive oil and sauté the onion and celery until the onion is soft and translucent. About 3 minutes.

Add garlic and cook for 30 seconds. Add a can of diced tomatoes, tomato paste, Italian seasoning, and vegetable stock. Give everything a stir.

Add the frozen vegetables, diced potato if using, bay leaves and simmer for 5 minutes.

Add the pasta, and cook according to the package instructions (small pasta usually takes 7-8 minutes but larger shapes take longer so be sure to check the package). Season with salt and pepper. Taste the soup and adjust the seasonings to your preference.

Discard the bay leaves, and serve with grated parmesan (or grated hard cheese if vegetarian, or vegan parmesan), and crusty bread.

Jenn's Kick Ass Vegetable Beef Soup

I have made vegetable soup for years. It's a simple, toss everything together sort of soup. Perfect for a cold, wet fall day in the Pacific Northwest. 

I found this crock pot vegetable soup recipe that I wanted to use as my base. Turns out there's very little from it that I used. The seasoning primarily is what I used.

This mix is the BEST mix I've ever had on vegetable beef soup. I'm going to even call it Jenn's Kick Ass Vegetable Beef Soup (to go along with my Kick Ass Stroganoff , my Kick Ass Bolognese and my Kick Ass Chicken Scaloppini.

This one is going into the FAVORITE list this year too. I can't wait for the leftovers.

Jenn's Kick Ass Vegetable Beef Soup

Recipe from ME

Serves 6

1 tablespoon olive oil

1 pound stew meat

1 medium onion, chopped

1 large carrots cut into bite sized pieces

2 ribs of celery cut into bite sixed pieces

2 tablespoons tomato paste

1 ½ teaspoons salt

½ teaspoon black pepper.

1 teaspoon paprika

1 teaspoon dried thyme

5 cups vegetable broth

10 oz tomato sauce

1 can Veg All

1 can green beans

1 cup frozen or fresh corn

Heat olive oil a 12 inch skillet on medium high heat and add the stew meat and cook just until browned on all sides. Add to the slow cooker,

Add all the remaining ingredients into the slow cooker and give it a stir.

Cook on low 7-8 hours, remove the Bay leaves and season with salt and pepper to taste.

Jalapeno Popper Soup

It's soup season. Yipee! 

This recipe is relatively new to my collection of recipes. I found it while on vacation and it just sounded so good. I decided to kick off soup season with it. 

I love jalapeno poppers and I love all the variations of it that are out there (dip, sauce, soup, etc). This soup can't be bad. 

I followed the recipe, mostly. I wanted to make it a bit heartier so I added chicken to it. 

I might have mis-measured the half and half though. The recipe calls for 1.5 c, and I was using a 4 cup measuring cup and after I poured the half and half in, I felt like it might have been 2.5 cups. Not that it made the soup bad, and in fact it might have been a happy mistake.

Jalapeno Popper Soup

Recipe from The Recipe  Critic

Serves 6

• 1 pound bacon, chopped
• 4 to 6 jalapeno peppers, deseeded and diced
• 1/2 c onion, diced
• 2 tsp garlic, minced
• ½ c all-purpose flour
• 6 c low-sodium chicken broth
• 3 c half-and-half
• 6 yukon gold potatoes, peeled and chopped into 1 inch-pieces
• 8 ounces cream cheese, softened and cut into pieces
• 2 c cheddar cheese, shredded
• Kosher salt, to taste
• freshly ground black pepper, to taste
• toppings: sliced jalapenos, bacon, and green onion, shredded cheese for garnish

In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

Add the jalapenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.

Stir in the fresh garlic and cook an additional 30 seconds.

Add the flour and stir to create a paste.

Pour in the chicken broth and half and half. Continually whisk until mixed well.

Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 25-30 minutes, or until the potatoes are fork-tender. Stir the soup occasionally while it simmers.

Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.

Season with salt and pepper to taste.

Garnish with desired toppings and serve warm!

Creamy Chicken & Bacon Chowder

Its here! It's soup season! Fall is just a week away and fall/winter is soup and stew season. Tonight I made a Pre soup for fall season. 

I've not made corn chowder before- in fact, I've not made any chowder before. And honestly, I'm not sure if what I did tonight counts as a chowder. 

I didn't follow any of these instructions BTW. I just winged it since I feel pretty confidence in how to make soup. 

Here's what I did:

1. I fried up the bacon

2. Sautéed the chicken that I diced up in with the bacon when it was almost done.

3. Dropped in the green onions when the chicken was almost done

4. Dropped in the diced potatoes

Sauteed all that stuff around for a couple of minutes

5. Seasoned it with their fry sauce and garlic powder

6. Added the water and stock concentrate, and an extra half cup water

Let it simmer for 10 minutes or so

Added the cream cheese, let it simmer for another 5.

It was delicious! 

And that's the best part of Hello Fresh. I can follow their recipes and mostly I do, but sometimes I just go for it. 

Oh and the lime threw me off a bit. I didn't use it because I just couldn't imagine lime in with this corn chowder thing. 

Creamy Chicken & Bacon Chowder
Recipe from Hello Fresh
Serves 2

• 1 tablespoon Fry Seasoning
• 12 ounce Chicken Cutlets
• 1 teaspoon Garlic Powder
• 2 Scallions
• 1 unit Chicken Stock Concentrate (this is about 1 T chicken bouillon) 
• 4 ounce Bacon
• 1 cup corn
• 4 tablespoon Cream Cheese
• 12 ounce Potatoes
• 1 Lime

Adjust rack to top position and preheat oven to 425 degrees.

Dice potatoes into ¼-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Drain and rinse corn.

Zest and quarter lime.

Pat chicken dry with paper towels and season all over with half the Fry Seasoning (you'll use the rest later), salt and pepper.

Place chicken on one side of a lightly oiled baking sheet. Arrange bacon in a single layer on empty side of sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes.

Transfer chicken to a cutting board and bacon to a paper-towel-lined plate. TIP: For perfect timing, start Step 3 when chicken and bacon have about 10 minutes remaining.

While chicken and bacon roast, place potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave until fork-tender, 3-5 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant, 1 minute.

Add another drizzle of oil, corn, garlic powder, remaining Fry Seasoning, ½ tsp sugar, salt, and pepper. Cook, stirring often, until corn is slightly charred, 3-4 minutes.

Reduce heat to medium low. Whisk in cream cheese, stock concentrate, and 1 cup. Cook, stirring constantly, until cream cheese is combined and mixture has thickened, 2-3 minutes.

Once bacon is cool enough to handle, roughly chop.

Stir lime zest, potatoes, and bacon into pot. Taste and season with salt and pepper. TIP: If chowder seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

Thinly slice chicken crosswise.

Divide chowder between shallow bowls. Top with chicken, scallion greens, and a squeeze of lime juice. Serve.

Slow Cooker Taco Soup

Photo from Butter
Your Biscuit

Soup "season" is pretty much over for me. The summer months and soup just don't mix. But today was supposed to be wet and gross in Seattle so I planned soup. Turned out to be sunny and beautiful. Alas, soup was still on the menu. 

I didn't do this soup in the crock pot. I completely forgot to put it on, so I just put it in a pot and let it simmer for 30 minutes. Frankly, I think it was fine. 

I wouldn't change anything about this recipe. And for a change, I didn't over salt the soup. DO NOT ADD SALT until you taste it in the end. The taco mix and ranch mix has plenty of salt to it. 

Slow Cooker Taco Soup

Recipe from Butter Your Biscuit

Serves 6

• 1 pound ground beef or turkey
• ½ cup chopped yellow onion about ½ an onion
• 3 garlic cloves minced
• 1 16 ounce jar salsa
• 1 15 ounce can black beans, rinsed and drained
• 1 15.5 ounce can chili beans
• 1 15.25 ounce can corn, drained
• 1 packet taco seasoning
• 1 packet Ranch seasoning mix
• 4 cups chicken or beef stock Low sodium
• 2 cups shredded cheese

Heat a pan on medium-high heat and add the ground beef or turkey meat, cook until browned for about 10 minutes. Drain fat and add the meat to the slow cooker.

Add onion, garlic, salsa, beans, corn, seasoning, and stock to slow cooker. Mix until well combined.

Cook on low for 4 hours or until onions have softened. Add in the shredded cheese and stir until melted.

Serve with more shredded cheese a dollop of sour cream and corn chips or your favorite toppings.

Cowboy Soup

Soups! Soups! Soups! I cannot get enough soups during the fall and winter. Every single time I make soup I think of my dad who loved soup. He'd eat soup any chance he got. 

This was a pretty good soup. It felt lacking of something to me but I can't pin point what. It's a hearty soup that really does hit all the right notes for me. 

I couldn't find Ranch Style beans at my grocery store so I used pinto beans. I suspect there may be something in the ranch style beans that would have added to the flavor and maybe that's what was missing.

Cowboy Soup

Recipe from Insanely Good Recipes

Serves 6

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 4 cups beef broth
• 2 (15-ounce) cans Ranch Style beans, undrained
• 2 (14-1/2-ounce) cans diced tomatoes, drained
• 2 large potatoes, peeled and chopped
• 2 (10-ounce) cans diced tomatoes with green chilies, undrained
• 2 cups frozen corn
• 1 (15-ounce) can mixed vegetables, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Heat a Dutch oven over medium heat.

Add the ground beef and onions, and stir continuously. Be sure to break the beef into smaller crumbles while cooking it. When the meat browns, add the minced garlic. Cook for 1 minute.

Drain the grease from the Dutch oven. Leave the meat and onions inside.

Add all of the remaining ingredients. Pay special attention to the directions about which cans need to be drained and which don’t. Stir.

Allow the soup to come to a boil. Then, reduce the heat so that it gently simmers. Put the lid on the Dutch oven and allow the soup to simmer for another 10-15 minutes. (The potatoes should be tender enough to cut with a fork.)

Remove from heat and transfer to serving bowls. Enjoy!

White Bean and Ham Soup

Its cold here in Seattle. I wouldn't say record breaking, but frigid comes to mind. Perfect for a soup night. I had just about everything for this soup so I figured it'd be a good one to try. I happen to love white bean and ham soups so I was excited to make this one. 

Its not off much, if at all, from the other ones I've made, so it feels weird calling it a new recipe, but I'm doing it anyhow. My blog. My rules. 

This recipe doesn't have celery and has paprika. 

This recipe has potatoes, parsley and hot sauce.

Close enough. The only think I didn't put in this recipe was the bay leaf. I have yet to be shown just what that adds to a soup. They're expensive and so I don't bother. 

White Bean and Ham Soup

Recipe from To Simply Inspire

Serves 6

• 2 tablespoons olive oil
• ½ cup onion diced
• ½ cup celery diced
• ½ cup carrots diced
• 1 tablespoon garlic minced
• 1 teaspoon fresh thyme minced
• 4 cups chicken stock
• 2 cans Cannellini white beans drained and rinsed (15.5 ounce cans)
• 2 cups cooked ham diced
• 1 bay leaf

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat

Then add the onion, celery, and carrots and cook for 5 minutes stirring occasionally until they are tender.

Add the chicken stock, beans, diced ham, and the bay leaf.

Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes until warmed through.

Remove the bay leaf, sprinkle with salt and pepper.

Ground Beef Vegetable Soup

I did it! I made my goal. Just in the nick of time too. Phew. Only 6 hours left in 2024. That's cutting it too close. 

This is your average, every day beef vegetable soup. It had too much tomato for me. I like a little more beef brothy than tomato-y. I'd make it again for sure, but I'd not add both cans of tomato items. Maybe just the tomato sauce.

I also didn't use canned corn or peas. That's what freezer veg is for. And I cleaned out the freezer. Win Win!

Now on to next year and more new recipes.

Ground Beef Vegetable Soup

Recipe from Insanely Good Recipes

Serves 6

• 2 pounds ground beef
• 4 carrot, diced
• 4 celery ribs, chopped
• 1 onion, diced
• 4 potatoes, peeled and cut into small cubes
• 1 can (15.25 ounce) whole kernel corn, drained and rinsed
• 1 can (15 ounce) green beans, drained and rinsed
• 1 can (15 ounce) peas, undrained
• 1 can (15 ounce) tomato sauce
• 1 can (14.5 ounce) crushed tomatoes
• Salt and pepper to taste
• 1 bay leaf or more to taste
• 1/8 tsp ground thyme
• 1/4 cup water, as needed

In a large pot or Dutch oven, brown the ground beef over medium-high heat until cooked through, about 7-10 minutes. Drain any excess grease.

Add the diced carrots, chopped celery, and onion to the pot. Cook until the vegetables are tender, about 5 minutes.

Stir in the potatoes, corn, green beans, peas, tomato sauce, and crushed tomatoes. Season with salt and pepper, and add the bay leaf and thyme.

Pour in 1/4 cup of water, if needed. Bring the soup to a simmer and cover. Cook for about 1 hour, occasionally stirring until the potatoes are tender.

Taste and adjust seasoning as needed. Remove the bay leaf before serving. Enjoy!

Old-Fashioned Vegetable Beef Soup

Photo from Insanely Good 
Recipes

Soup is the word this time of year. Cold and blustery equal soup or stews to me. Comfort food. 

This was a standard beef soup. All the components are what you'd expect in a beef vegetable soup. I made some modifications, of course. 

1. No canned veggies for me. I used frozen peas and frozen corn
2. I put in just a splash of Worcestershire sauce. The tomato sauce made it a little too sweet for me.

I'd make this again for sure. I've made a dozen vegetable beef soups. The concept is the same for each one. The ingredients vary slightly.

Old-Fashioned Vegetable Beef Soup

Recipe from Insanely Good Recipes

Serves 6

• 1 tablespoon olive oil
• 1 1/2 pounds beef stew meat, cubed
• 1 large onion
• 2-3 celery ribs, diced
• 3 (14-ounce) cans beef broth
• 1 (14.5-ounce) can tomato sauce
• 1 tablespoon tomato paste
• 2 cups water
• 2-3 large carrots, diced or sliced
• 2 large potatoes, cubed (or baby potatoes, halved)
• 1-2 teaspoons garlic powder, or to taste
• salt and pepper, to taste
• 1 (15-ounce) can green beans, drained
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (8.5 ounce) can peas, drained

In a large pot over medium heat, brown the beef in the olive oil on all sides. Remove to a plate.

Add the onion and celery to the pot and cook until tender, about 10 minutes.

Add the browned beef back to the pot, along with the beef broth, tomato sauce, tomato paste, and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for about an hour.

Add the carrots and potatoes and cook for another hour. Then, stir in the garlic powder, salt, and pepper to taste, followed by the green beans, corn, and peas. Cook for another 30-45 minutes, or until the potatoes are tender.

Serve with crusty bread, and enjoy!

Slow Cooker Nacho Soup

Its C-O-L-D outside! Sunny, but cold. Thank goodness I had planned a soup today. And not just any soup, but Slow Cooker Nacho Soup.

This one is being added to this years favorites. It's that good. I cooked mine for 6 hours on low - I prefer low over high for some reason. The house smelled amazing all day and I just kept getting hungrier and hungrier. 

I was so hungry, in fact, I forgot to put any toppings on it. Honestly, it was fine as it was. I did make one small modification and that was I used a canned of Pinto beans instead of black beans. I had the pinto beans in my pantry and I wanted to use them up. And I prefer pinto over black. 

I also just realized reading the recipe again I completely forgot to put in the shredded cheddar cheese. That would have made this THAT much more amazing. Oh well, guess I have to make it again. 

Slow Cooker Nacho Soup

Recipe from Insanely Good Recipes

Serves 6

For the Soup:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
• 1 (15-ounce) can corn, drained
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 jalapeno, sliced (optional) - I definitely added this
• 1 (8-ounce) block cream cheese, softened and cut into cubes
• 2 cups cheddar cheese, shredded
• salt and pepper, to taste

For Toppings (optional but recommended)

• sour cream
• extra shredded cheese
• tortilla chips (for crunch)
• sliced avocado or guacamole
• diced tomatoes
• sliced black olives
• green onions
• fresh cilantro

In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. (About 3-4 minutes.) Drain any excess fat.

Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup. Taste and adjust the seasonings with salt and pepper as needed.

Ladle the soup into bowls and top with desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.

Marry Me Chicken Soup

Photo credit to Insanely
Good Recipes

Another favorite being added to the list for 2024! This soup was fan-freakin-tastic.

What I did:

• I actually measured everything out. I didn't eye ball anything and the seasoning was spot on

What I didn't do:

• I don't care for sundried tomatoes, so I swapped those out for fire roasted diced tomatoes.
• Didn't add the spinach because cooked spinach is icky
• Forgot to add the lemon juice in the end, and I still loved the recipe so unsure it was necessary. 
• Instead of adding the parmesan cheese to the soup, I added it on top of my bowl. 

Bottom line, if you're looking for an easy, creamy soup for the winter, this is the soup for you. 

Marry Me Chicken Soup

Recipe from Insanely Good Recipes

Serves 4

• 4 boneless, skinless chicken thighs (or chicken breasts)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional for a bit of heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes (drained and chopped)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• 1 cup baby spinach
• 1/4 cup fresh parsley, chopped (for garnish)
• Juice of half a lemon

Season the chicken with salt and pepper on both sides. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chicken thighs (or breasts) and sear for about 5 minutes per side until browned. Remove from the pot and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for another minute until fragrant.

Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir well to combine. Return the chicken to the pot, cover, and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

Stir in the heavy cream, grated Parmesan cheese, rosemary, and basil. Let it simmer for 5-10 minutes, allowing the flavors to meld. Add the baby spinach and stir until wilted.

Squeeze in the lemon juice for a fresh burst of flavor. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping. Enjoy!

Italian Bean Soup

Photo from Yellow 
Bliss Road

I'm not really sure about this soup. All the ingredients are ingredients I love so it seems like I should love this soup, but it didn't hit quite right. 

Honestly, I think I'm so careful with salt now that this lacked salt. I added some to my bowl after and it wasn't exactly what was missing. At any rate, it was good enough for a meal and will be good enough for lunch tomorrow. 

Actually now that I think about it, I know the problem. I used ground beef instead of ground Italian sausage. That would have made all the difference. Why no Italian sausage you ask? Well, I didn't buy any. I'm really not sure how I missed it, but I did.

Italian Bean Soup

Recipe from Yellow Bliss Road

Serves 6

• Olive oil
• 1 pound ground Italian sausage sweet or spicy
• 1 c diced onion
• ½ c sliced carrots
• ½ c sliced celery
• 2 garlic cloves
• 1 tsp Italian seasoning
• ½ tsp salt plus more to taste
• ½ tsp pepper plus more to taste
• 1 bay leaf
• 1 tsp tomato paste
• 15 ounce can crushed tomatoes
• 15 ounce cans cannellini beans drained and rinsed
• 32 ounces beef broth
• 2-3 T fresh minced parsley
• Freshly grated Parmesan cheese optional

Melt a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and onion and cook, stirring often, until sausage is fully cooked. Add carrots, celery, garlic, Italian seasoning and bay leaf, tomato paste and cook for about 2 more minutes.

Pour in crushed tomatoes, beans and beef broth. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.

Discard bay leaf and stir in fresh parsley. Divide into bowls and service, garnished with fresh parsley and Parmesan cheese.

Carne Guisada (Braised Beef)

Photo from Closet Cooking

I've made Carne Guisada number of times. It's one of those recipes that I keep trying to find THE BEST version of. 

This one, was not. If you're interested in all the other ones I've made, here's the search. The Traditional Tejano Carne Guisada was my favorite.

I'm not really sure why this one wasn't so great, but it was just ok. I'm gonna stick with the other one when I want to make Carne Guisada. And/Or try new ones as they come up.

Carne Guisada (Braised Beef)

Recipe from Closet Cooking

Serves 8

• 1 T oil (or lard or bacon grease)
• 3 pounds stewing beef (such as chuck), cut into 1-2 inch cubes
• 1/4 c flour (optional) (rice flour for gluten-free)
• 1 onion, diced (~1 cup)
• 3 cloves garlic, chopped
• 1 tsp black pepper, ground
• 2 tsp cumin, ground
• 2 chipotle chilies in adobo sauce, chopped *
• 1 tomato, diced (~1 cup)
• 1 c beef broth (or water)
• 1/2 tsp oregano
• salt to taste

Heat the oil in a large pan over medium-high heat.

Toss the meat in the flour, add to the pan and brown on all sides before setting aside.

Add the onion and cook until tender, about 5 minutes.

Add the garlic, pepper, cumin and chipotle chilies and cook until fragrant, about a minute.

Add the tomatoes and cook until the start to release their juices and break down a bit, about 5 minutes.

Add the beef and broth, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours, adding extra broth (or water) as needed OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.

Option: The flour is used to thicken the sauce and it can be omitted.

Option: Add diced bell peppers.

Option: Add diced potatoes.

Option: Add extra broth (or water) if you desire a more stew/soup like version!

Wendy’s Chili Copycat

Photo from Insanely Good Recipes

It's October Sunday dinner night. And I thought I'd bring bag "Frito Lollies" for dinner. I made these the "tradition" about 10 years ago and then somehow stopped. Mom made these EVERY Christmas Eve. So keeping with that tradition, but moved it to October. 

Chili is always a crowd pleaser. And on a nice fall day in October, it's warmth and comfort fits the bill. But, tonight, I thought I would try a new recipe instead of my chili recipe. Which, by the way, is not written down anywhere. I feel like chili is a lot like soups to me, it's really anything goes and a fairly simple recipe for me. 

But I digress. So I found this copycat recipe and thought I'd give it a try. It was better than my chili recipe. No lie. I don't think I've ever had Wendy's Chili, but I might have it now if it tastes like this chili did. 

The only odd thing, to me, about this recipe was adding celery to the chili. Honestly I don't think you could taste it at all by the time it cooked for several hours. I did not, of course, add the bell pepper in. Gross. When I make it again I won't add the celery. It seemed like a waste. 

Wendy’s Chili Copycat

Recipe from Insanely Good Recipes

Makes 10 servings

2 tablespoons olive oil

2 pounds ground beef

2 stalks celery

1 onion, chopped

1 green bell pepper, chopped

3 (14 ounce) cans stewed tomatoes

1 (10 ounce) can diced tomatoes with green chiles

1 (14 ounce) can tomato sauce

1 cup water

2 (1.25 ounce) packages chili seasoning

1 (14 ounce) can kidney beans, undrained

1 (14 ounce) can pinto beans, undrained

salt and pepper to taste

1 tablespoon white vinegar

Heat the olive oil in a large pot over medium-high heat.

Place the ground beef in the pot. Press the beef down to form one large patty. Let the bottom brown for 8 to 10 minutes, then use a spatula to break it into bite-size crumbles. Cook until no longer pink (about 5 more minutes).

Stir in the celery, onion, and green bell pepper, and cook until the onion is translucent (about 5 minutes).

Pour in the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break up any large pieces of stewed tomatoes, then stir in chili seasoning.

Add in the kidney beans and pinto beans. Salt and pepper to your desired taste.

Bring the mixture to a boil, reduce the heat to low, and simmer for 1 hour.

Stir the vinegar into chili. Serve and enjoy!

Beef Barley Soup

It was a beautiful autumn day here in Seattle. The sun was out, it was crisp and it seemed like a perfect day to make soup. This time of year I try to make soup at least once a week. I love making soups and they make a great leftover.

I had some pearl barely from a recipe I made some weeks ago and I wanted to use them up. Note, I have not used them up. A little goes a long way with barely. The recipe calls for a cup of barely. I did not put in a full cup, I put in about 1/2 c. And that was enough for me. If you like a barely heavy soup, use 1 c. 

What I didn't do: 

• Oddly, I forgot to put the garlic in. Not sure I missed it because there were a lot of flavors here that were good. 
• I also left out the bay leaves. I'm not convinced they do squat to soups and stews. They're expensive and I really don't think they are necessary. 
• I didn't put in the potatoes. I felt like this was already carb heavy with the barley and the beans. 
• I didn't dredge the beef in flour either. I don't need the extra carbs and I am not convinced it would have made any difference. I like my soups more brothy than stew-y. 

What I did do:

• Beans you say. What beans? Yah, so my brain had it that this recipe called for a can of navy beans. I had dumped them in before I realized they didn't belong. They were yummy in this recipe though. 

This was a good recipe. I'd make it again for sure. It's pretty simple and is really your basic beef, veggie soup. The barely was a nice add to it. Hearty. 

Beef Barley Soup

Recipe from Insanely Good Recipes

Serves 6

• 1.5 pounds beef chuck or stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour (optional, for browning)
• 1 large onion, finely chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 8 ounces mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 8 cups beef broth or stock 
• 1 cup pearl barley, rinsed
• 2 tablespoons tomato paste
• 1 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (optional for depth of flavor)
• 2 bay leaves
• 1 cup diced potatoes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Pat the beef chunks dry with paper towels. Season generously with salt and pepper.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pot, about 3-4 minutes per side. Remove the beef and set it aside. For a richer flavor, you can dredge the beef in flour before browning for a thicker texture in the soup.

In the same pot, add a little more olive oil if needed. Add the onions, carrots, celery, and mushrooms (if using). Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, thyme, oregano, and tomato paste, cooking for another 1-2 minutes until fragrant.

Pour in 1/2 cup of beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits (this adds great flavor to the soup).

Return the browned beef to the pot. Stir in the barley, remaining beef broth, Worcestershire sauce, soy sauce (optional), bay leaves, and potatoes (if using).

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with the lid and let simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.

Check the seasoning of the soup and adjust salt and pepper to taste. If the broth reduces too much, add more beef broth or water to thin it out to your preferred consistency.

Ladle into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers on the side. Enjoy!

Hamburger Soup

Photo from Melissa's 
Southern Style Kitchen

It's soup season! Yipee! I love soups and I especially love vegetable types of soups. 

This is a solid recipe. Easy to throw together and most of the ingredients you may already have. I didn't use a couple of the options they have in the ingredient list because well, you'll see. 

Garlic - I forgot to add it. 

Corn with bell peppers - Nope. Not gonna happen. I just used regular frozen corn. 

Potatoes - for some reason, I wasn't interested in adding the potatoes to the soup. 

Overall, I'd make this again. It was yummy.

Hamburger Soup

Recipe from Melissa's Southern Style Kitchen

Serves 8

• 1 medium sweet onion diced
• 1 rib celery thinly sliced
• 3 large cloves garlic minced
• 2 Tbsp olive oil or vegetable oil
• 1 lb lean ground beef
• 1 15 oz can diced tomatoes (Chili ready OR Italian seasoned)
• 1 14 oz can pinto beans drained and rinsed
• 1 11 oz can corn with bell peppers well drained
• 1 cup sliced carrots
• 1 cup frozen petite peas
• 1 cup cut green beans
• 6 cups low sodium beef broth
• 1 8 oz can tomato sauce (Or 1/2 cup ketchup)
• 2 Tbsp Worcestershire sauce
• 1 1/2 tsp garlic salt OR table salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp dry Italian seasoning
• 1/2 tsp red pepper flakes
• 1 large bay leaf
• 4 medium russet potatoes bite size cubes
• chopped celery leaves or Italian parsley

In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.

To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.

To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.

Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.

Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.

Remove bay leaf add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)

Vegetable Beef Soup

It was a beautiful sunny day today in Seattle, which makes it odd that I made soup. But when random recipes dictate what you make...

This was a good soup. I liked the added flavor from Italian seasoning. I'd make it again.

I kept out the potatoes (keeping things low carb). And I'm not a fan of frozen veggies so I used a can of VegAll (which has a few potatoes).

Vegetable Beef Soup

Recipe from Tornadoughalli.com

Serves 6

1 lb ground beef

1 small onion diced

1 tsp garlic minced

Salt & pepper to taste

3 1/2 cup beef broth

1 15 oz can petite diced tomatoes

1 10.5 oz can condensed tomato soup

2 tsp Worcestershire sauce

2 tsp italian seasoning

1 16 oz bag frozen mixed vegetables

2 medium potatoes any variety, we use russet

In large pot or Dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.

Add your salt and pepper and mix to combine.

Mix in your beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, vegetables and potatoes.

Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.