Spicy Chicken and Sweet Potato Fall Soup

One of my favorite things about Fall is warming up with a delicious bowl of soup. Spicy chicken and sweet potato Fall soup blew me away. It is warm and filling. The sweet potato is complemented really well by savory garlic, chicken, spicy jalapeno and sweet corn. The flavor combinations provide a palate-pleasing punch in every spoonful. Plus, with lean chicken, nutrient packed sweet potatoes, and fresh vegetables, this meal is super healthy. What You’ll Need: (serves 4-6) 2 large {Read More}

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Cream of Vegetable Soup

Choose the vegetable of your choice and make homemade soup tonight! 1/2 cup butter 1/4 cup flour 2 cups milk or half and half 3 cups chopped veggies  (carrots, broccoli, celery, potatoes, cauliflower, etc.) 1 large onion 1 tsp salt and pepper 2 cups chicken broth Melt butter.  Add onion and saute.  Slowly add flour, salt and pepper, stirring until well combined.  Slowly add milk. Meanwhile, in a separate pan, cook the vegetable in the chicken broth.  When the vegetables {Read More}

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Baked Potato Soup

Loi Palmer, January 2006 MMCW 5 large baking potatoes, 1 stick butter, 1 (14 1/4 oz can) chicken broth, 1/4 block of a 2 lb. block of Velveeta Cheese, 1 cup half-and-half, 1/2 cup sour cream, salt and pepper, 1 lb crisp bacon. Bake potatoes at 400 degrees for 1 hour. Remove and mash potatoes while still warm. In a large pot heat the chicken broth, add and melt the Velveeta Cheese and butter. Over low heat stir in the half-and-half, {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Black Bean Soup

Loi Palmer, January 2006 MMCW 2 tablespoons of olive oil, 1 large chopped onion, 4 minced garlic cloves, 6 cans of drained black beans, 1 can Rotel tomatoes, 1 inch thick slice of Tavern ham cut into cubes, salt and pepper to taste, 2 tablespoons Frank’s Red Hot Original Hot Sauce, 1/4 cup lime juice, 2 (14 1/2 oz) cans chicken broth. Saute’ onions and garlic in the olive oil until the onions are clear. Remove from heat. Add the {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Mexican Chicken Soup

Vicki Webb, January 2008 MMCW 2 tablespoons Canola oil, 2 teaspoons ground cumin, 2 cloves minced garlic, 1 chopped medium onion, 4 cups low fat or low sodium chicken broth, 2 cups mild salsa, 1 1/2 lbs. chicken breast strips, fresh cilantro to taste. Additional optional items that can be added to soup: any type of canned beans such as black beans (rinse before adding to soup), and corn. In a large pot saute’ garlic, onion and cumin in canola {Read More}

About

Thank you to today's guest blogger for sharing with us all!

Split Pea with Ham Soup

Vicki Webb, January 2008 MMCW 2 medium coarsely chopped onions, 1 lb. split green peas, 6 cups water (enough to cover ham bone), 1 lb. ham bone, salt to taste, 1/4 teaspoon pepper, 1/2 cup sherry (this will cook off leaving good flavor), 1 small bag carrots. Rinse the peas.  But do not bother soaking them as this will make a thicker soup. Place everything in a pot (not including the sherry) and cook several hours. You’ll know that it’s done {Read More}

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Thank you to today's guest blogger for sharing with us all!

Zucchini Soup

Loi Palmer, February 2008 MMCW website 3 slices bacon, 1 medium chopped onion, 1 clove minced garlic, 4 medium zucchini cut into 1/2 inch slices, 1 can beef consomme’, 2 1/2 cups water, 1 teaspoon salt, 4 tablespoons fresh parsley, 1 teaspoon fresh basil leaves, 1 teaspoon pepper, grated Parmesan cheese. Cut bacon in small pieces; brown in large skillet. Set bacon aside. Pour off all but 1 tablespoon bacon drippings. Stir onion and garlic in drippings and cook until onion {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Taco Soup

Loi Palmer, April 2005 MMCW 4 lb ground chuck, 1 large chopped onion, 2 cans northern beans, 2 cans kidney beans, 2 cans corn, 2 cans Rotel, 2 medium cans stewed tomatoes, 1 can green beans, 1 small can chopped black olives, 2 large cans tomato sauce, 1 package taco seasoning mix, 2 packages Ranch dressing mix (powder), 1 cup water. Brown ground beef and onions. Drain off fat. Mix all other ingredients with beef and onions. Simmer on low {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Chicken Divan

Lori Lauth 1 can cream of chicken soup, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 cup grated sharp cheddar cheese, 1 lb. boiled and cubed chicken breast, 2 large bags frozen broccoli, 1/4 cup bread crumbs, 1 can cream of mushroom soup. Layer cooked broccoli in casserole dish. Mix remaining ingredients, except bread crumbs. Put chicken mixture on top of broccoli. Sprinkle bread crumbs. Freeze. Bake at 350 degrees for 1 hour, uncover the last 10 minutes. Serves 10. {Read More}

About Lori Lauth

Writer Lori Lauth is a stay-at-home mother of three children. She has been married 17 years. Before motherhood, Lori was a successful career woman. She mentors, teaches, and encourages ladies in her community.