fall soups

I love soup.  We even served it at our fall wedding (3 yrs ago!), and that reminds me, I need to try and get that butternut squash soup recipe from our caterer.  It was delicious when we tried it, and everyone said it was sooo yummy (I didn't have any the day of).

This fall I've tried a few new soup recipes that T and I have loved.  The first one was crock pot Jambalaya.  I had some shrimp and chicken in the freezer that I wanted to use, so I just googled "crock pot jambalaya" and found this winner. See recipe ---> here.

Of course tweaking needs to take place when cooking for T, so this is what I did:

Crock Pot Jambalaya

Chicken
Turkey Sausage
Diced tomatoes
Onion
Chicken Broth
All the spices listed in the recipe
Frozen Shrimp

Threw all these in the crock pot and cooked on high for 3 hours.  I threw in the shrimp after 3 hours and cooked for 30 more minutes.  Served it with some wild rice and it was delicious!

The next one was my favorite I think, and I saw it on pinterest.  Well I went back today to find the recipe and I can't exactly find the one I used online, so good thing I wrote it in my recipe book.

Lasagna Soup

2 T olive oil
1 lb turkey sausage
(1 green bell pepper) left this out because we don't like green peppers
1 onion, chopped
32 oz chicken broth
3 cloves garlic
15 oz can tomato sauce
14.5 oz can diced tomatoes
1/2 t salt
1/4 t crushed red pepper
4 oz broken whole wheat lasagna (about 4 noodles)
1/2 c chopped basil
3 T parmesan cheese
1/2 c grated mozzarella cheese

Heat oil over medium-high heat in dutch oven.  Add sausage, onion, garlic and cook until sausage is browned and crumbled.

Add broth, tomato sauce, diced tomatoes, salt & crushed red pepper.  Bring to a boil.

Reduce heat & simmer for 20 minutes.

Add noodles and bring to a boil.  Reduce heat and cook until noodles are tender, about 15 minutes.  (Whole wheat noodles cook longer, so if using non-whole wheat, then about 10-12 mins.)

Remove from heat and stir in mozzarella, basil and parmesan.

Serve with your favorite bread!

 [photo courtesy T man]

T absolutely LOVED this recipe and talked about it for the next few days.  We froze the leftovers, so I'll get to bring that out when we get some chilly temps again!

We had our church class over on Sunday and again, I wanted some soup to go along with the fire we had out on the patio.  I pulled out our church cook book and made a taco soup recipe that everyone raved about, so I wanted to share this one, too.

Taco Soup

1 1/2 lb ground beef (I used ground turkey)
1 medium onion, chopped
2 cans black or chili hot beans (I used one can of black)
11 oz corn
1 can rotel
1 pkg. dry taco seasoning
1 pkg. dry ranch dressing mix
8 oz tomato sauce
1 can hominy, drained

Brown beef (turkey) until done.  Drain well.  Add beans, corn, ro-tel, dry seasonings, tomato sauce, and hominy to meat mixture.  Bring to boil.  Reduce heat and simmer for 10 minutes.  Serve over corn chips and top with grated cheese, sour cream and cilantro!

Gibson thinks soups are delicious too

don't we have the cutest dog you've ever seen?  I hope he looks like a puppy forever....