Succotash Salsa Soup

With all the posts I do about soup, maybe this should just be a soup blog. 

But then there wouldn't be any pictures of my cute baby girl.  That just won't do.  In fact, here's one just for good measure:

Did you just fall over from cuteness?  Because I did. 

Anyway, back to the soup.  I must admit:  I stole this recipe from Rachael Ray.  It was really yummy and fresh.  The name describes it well because it pretty much is a soup version of salsa.  It was great to cook with so many fresh ingredients and it could be a perfect recipe to try with the last of whatever remains in your vegetable garden before the weather turns cold.

I served it with some Archer Farms blue corn tortilla chips from Target.  They are quite possibly my most favorite chips ever. 

If you would like to make it yourself, you can get the recipe here.  The only thing I did differently was to omit 1 cup of vegetable broth and substitute in 1 small can of diced tomatoes with green chiles just to add a little extra kick. 

The-Husband-That-Does-Not-Like-Soup said he would definitely eat it again, but only once or twice a year.  So what is that?  Maybe 3 out of 5 stars? 

In any case, I hope you enjoy it as much as I did.  Perhaps just don't make it for any husbands that do not like soup.  :)

Spicy Summer Squash Soup

Over the weekend the unthinkable happened in this house.  I made soup and my husband who hates soup actually loved it and went back for seconds rather than finishing his chicken.  This never happens.

We had a bounty of summer squash on hand from Brett’s stepdad who has quite the garden going this summer.  I must say that we both really enjoyed this recipe, and it will definitely be added to the rotation.

I’m calling it ‘Spicy’ Summer Squash Soup because it does have some kick to it.  If you aren’t super into spicy I wouldn’t be afraid, it’s not too spicy.

Ingredients:

1 lb. yellow squash, sliced

1 medium white onion, diced

4 cloves garlic, minced

2 tbs EVOO

2 cups vegetable broth

1 can Rotel, drained

8 oz. grated sharp cheddar cheese

2 tbs. hot sauce

1 tbs chili powder

Salt and pepper to taste

Sautee squash, onion and garlic in a large nonstick pan with extra virgin olive oil. 

Add 2 cups broth and simmer until squash is soft. 

After squash has softened, blend with an immersion blender until smooth.

Slowly add in cheese, blending until it has melted completely.

Add in Rotel, hot sauce, chili powder and salt and pepper and enjoy! 

Souper Delicious- Corn & Vegetable Chowder

Please forgive my terrible puns, but this soup really was delicious!  I know it's freakishly warm here in the Southwest, but I'd make this soup anyway, and it would be the perfect warm-up for those of you in colder climates.

Corn & Vegetable Chowder:
-2 tbsp. extra virgin olive oil
-1 med. red onion, diced
-1 red bell pepper, seeded and diced
-3 garlic cloves, crushed
-2 medium diced potatos
-3 tbsp. all purpose flour
-2 cups vegetable stock
-2 1/2 cups milk
-1 cup broccoli florets (more if desired)
-2 cans corn kernels, drained
-2 cups grated cheddar
-salt and pepper to taste

Heat the oil in a large pot.  Add in onion, bell pepper, garlic, and potato and saute over medium heat for 5 minutes

Add in flour and stir until completely mixed, then add milk and stock

Add the broccoli and corn.  Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until all vegetables are tender

Stir in 2 cups cheese until completely melted

Season to taste and enjoy!

Tortellini Soup

We have a problem in our house where I love soup and could eat it every day of the week.  Brett unfortunately does not care for soup, so it's always a challenge to come up with soup recipes that he will actually enjoy.  Lucky for us, this is one of them:

Tortellini Soup

The Ingredients:
2 tablespoons butter or margarine
1 medium stalk celery, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
6 cups water
2 extra-large vegetarian vegetable bouillon cubes
2 1/2 cups dried cheese filled tortellini
1 tablespoon chopped fresh parsley
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired

The Rules:
1.  In a 4-quart dutch oven, melt butter over medium heat.  Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.

2.  Stir in water and bouillon cubes.  Heat to boiling.  Reduce heat to low; stir in tortellini.  Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.

3.  Stir in parsley, nutmeg and pepper.  Sprinkle individual servings with cheese if desired. 

The Dish:
Makes 5 servings.  280 calories per serving, 10 g total fat, 11 g protein. 

Recipe from Betty Crocker Easy Everyday Vegetarian.  Sorry folks, I don't get much credit for this one.