Soup is one of my favorite foods! I love it all year long, but especially in the fall and winter. I’m sharing four of my favorite recipes to get you ready for a night of soup with family and friends. Can you imagine how much fun a soup potluck supper would be? Ask your friends to bring their favorite pot of soup, and you provide homemade cornbread, crusty bread, and dessert. Sign me up!
The first recipe is one we make on repeat – Taco Soup. In fact, I shared it here during a post I made while we were in Maine in August. Click here to get the recipe. It’s great served with tortilla chips, guacamole, and lots of shredded sharp cheddar cheese on top.
The following two recipes are from Sailor Bailey and Taste of Home.
Sailor Bailey’s Tuscan White Bean Soup
I follow Sailor on Instagram, and her recipes are always so delicious. Recently, I made her Tuscan White Bean Soup, and it was spectacular. It made enough for three days’ worth of leftovers – each day the soup just got better and better. The recipe does require a lot of chopping, but it’s worth it. And, don’t skip the addition of chopped collard greens. Not only is it healthy, but it also adds a nice texture to the soup.
Taste of Home Lasagna Soup (photo credit)
Then I made Lasagna Soup from Taste of Home. You can make it with broken lasagna noodles or spiral pasta. Serve it with hot loaves of garlic bread as your side.
Lastly, I am sharing with you my mother’s recipe for Brunswick Stew. She was a magnificent Queen of Soup. She could take four cans of vegetables from the pantry, seasonings, and somehow make the most delicious soup. Her Brunswick Stew was my brother Jim’s favorite. I recall her calling him to say she had a pot on the stove and he’d stop by after work and eat at least three bowls full. Isn’t it sweet how food can bring so many fond memories?
My Mother's Brunswick Stew
Ingredients
- I rotesserie chicken, pulled from the bones and chopped
- 3 potatoes, washed, and cut into cubes
- 2 small yellow onions, finely chopped
- 1 28-oz can whole peeled tomatoes, chopped
- 1 32 oz Chicken broth - adding in enough broth to make the soup "soupy."
- 2 cups frozen, whole kernal corn
- 1 10 oz pkg lima beans
- 1 TBL worchestershire sauce
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- In a large pot add the chicken, potatoes, tomatoes, onions, lima beans, Worchestershire sauce, salt and ground pepper. Pour in enough chicken broth to to make your soup have enough liquid, depending on your preference.
- Bring to a boil, then turn the heat down to a low simmer.
- Simmer on stove for about an hour, stirring often. Add in broth as needed.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
