Tag: Soup

Corn Chowder

Corn Chowder

This corn chowder is a very frequent soup in our house. It is creamy and has Mexican inspired flavors. I never want another corn chowder after having this one! It is a hit with all our friends and others have added it to their frequent 

Beef and Veggie Soup

Beef and Veggie Soup

One time when I went down to New Orleans to visit my parents, my dad made this epic beef and veggie soup. His was really simple – basically everything thrown in the pot and boiled/cooked down. It was brothy and tasty and I craved it 

Chuck Roast Chili

Chuck Roast Chili

Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and flavors of a chili! This chuck roast chili also uses beans, which I know is a polarizing addition to chili, but it’s our favorite way to eat it.

See the instagram post here

Chili for all ages!

Arden is 7.5 months at this point and he seems to prefer bold flavors in his food. Who could blame him?! I wanted to make us chili for dinner but as always, I like him to eat what we eat. Since a good chili involves a lot of salt and a lot of spices, I made his in a separate bowl entirely. If you have older kids who like some kick, there’s no need to separate it.

As always, I use Solid Starts to double check foods against my baby’s age for introduction.

What you’ll need for Chuck Roast Chili

  • Large dutch oven or stove top pot and a smaller pot for baby’s portion
  • Cutting board to chop your veggies

Ingredients Needed:

  • Olive oil
  • Chuck roast (pot roast)
  • Onion
  • Garlic
  • Bell peppers
  • Poblanos (for adults)
  • Rotel (for adults)
  • Corn (fresh or frozen)
  • Black beans
  • Kidney beans
  • Tomato paste
  • Low sodium broth (vegetable or chicken or beef)
  • Apple cider vinegar (or whatever vinegar you have on hand)
  • Spices: coriander, cumin, chili powder, smoked paprika (optional), kosher salt, cayenne (optional)

How to make this chili

Step 1:

Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.

Step 2:

Dice the onion, bell peppers, and poblano (keep this one separate) and mince the garlic.

Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.

Step 3:

Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby. Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.

Step 4:

Nestle the meat in their respective pots and cover. Cook on low for 4+ hours.

Step 5:

Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!

Storage

To save for later: cool chili entirely and store in an airtight container in the fridge for up to 4 days.

Other Great Soup Options:

Chuck Roast Chili

A chili using chuck roast instead of ground beef. Recipe has adjustments for babies
Course: Baby Food, Dinner, Soup
Keyword: Baby Food, Baby Led Weaning, Chili, Chuck Roast

Ingredients

  • 2 lbs chuck roast beef
  • 1 small sweet onion diced
  • 2 bell peppers diced
  • 1 poblano, diced adult portion only
  • 3 cloves garlic minced
  • 1 can black beans rinsed
  • 1 can kidney beans rinsed
  • 1 can rotel adult portion only
  • 1 cup frozen corn
  • 1/4 cup tomato paste adult portion
  • 1 tbsp tomato paste baby portion
  • 1 cup low sodium broth adult portion
  • 1/4 cup low sodium broth baby portion
  • splash apple cider vinegar
  • dash coriander, cumin, smoked paprika, chili powder for baby portion
  • 1 tbsp kosher salt adults
  • 3 tbsp chili powder adults
  • 2 tbsp cumin adults
  • 1 tbsp coriander adults
  • cayenne as desired

Instructions

  • Cut off a small piece of the beef for baby and set aside. Salt the big piece liberally. Brown the big piece in a large Dutch oven in a little oil and the baby portion in a smaller pot in a little olive oil as well. Remove both once browned and set aside.
  • Add ~90% of the diced veggies (and all of the poblano) to the large pot and the other 10% to the baby one. Sauté until soft.
  • Then add, again, 90% of the beans and corn and all of the Rotel to the big pot and remaining beans and corn to the baby.
  • Then add the rest of the ingredients according to pot size and bring to a simmer and stir well.
  • Nestle the meat in there and cover. Cook on low for 4+ hours.
  • Remove the meat from the big pot and shred it. While you’re doing that, bring it to a boil and reduce the liquid down. Add meat back in. Blend the baby version in a high powered blender. Serve with your favorite chili toppings!
Chicken Soup with Rice

Chicken Soup with Rice

Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, 

Lentil and Veggie Soup

Lentil and Veggie Soup

This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for 

One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a perfect addition! It even has added spinach to add a little extra veggie kick to it. You could substitute the spinach with kale and you can use whatever kind of tortellini you want!

It was inspired by a recipe that is super popular on the subreddit “r/slowcooking” but this one is done on the stove rather than the crockpot, and it’s changed up just a tad. Their recipe includes microwaving a bunch of ingredients and adding them to the slow cooker which just sorta weirded me out.

What you’ll need for this One Pot Creamy Chicken Tortellini Tomato Soup

  • Large dutch oven or stove top pot
  • Cutting board to chop your veggies and shred the chicken
  • Immersion blender (stick/hand blender) or a normal blender

Ingredients Needed:

  • Olive oil
  • Sweet onion (omit if sensitive to alliums)
  • Bell pepper
  • Garlic (omit if sensitive to alliums)
  • Tomato paste
  • All purpose flour
  • 28oz can San Marzano tomatoes
  • Chicken broth or water
  • Basil, thyme, oregano, salt, pepper
  • Chicken breast
  • Cheese tortellini (or whatever kind of tortellini you prefer!)
  • Fresh spinach
  • Half n half or heavy cream
  • Parmesan cheese (freshly grated is preferable)

How to make this one pot soup

Step 1:

Dice the veggies and mince the garlic. Measure out your flour and tomato paste. Open the tomatoes and set aside. Measure out the chicken broth or water.

Step 2:

Heat the pot or dutch oven to medium heat and add in the olive oil. Saute the veggies and garlic until soft – about 5 minutes or so. Add in the tomato paste and flour and stir well with the veggies.

Step 3:

Add in the broth and tomatoes and stir well. Add in the spices and herbs. Place the uncooked chicken in the mixture and bring to a boil. Once boiling, reduce to a low simmer and cover.

Step 4:

After about 20 minutes the chicken should be cooked through – check with a thermometer that it is 165F. Remove from the soup and shred. While chicken is removed, blend the remaining soup with an immersion/stick blender (or carefully add to a normal blender and blend until smooth). Add the shredded chicken back in.

Pour the uncooked tortellini into the soup and stir. Add in the spinach and stir. Cook another 5-10 minutes, until spinach is wilted and tortellini is cooked through (check the box to see how long it may take).

Step 5:

Stir in the half n half or heavy cream and the parmesan. Serve warm!

To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3-4 months.

Other Great Soup Options:

One Pot Creamy Chicken Tortellini Tomato Soup

Course: Dinner, Soup
Cuisine: Soup
Servings: 8 people

Ingredients

  • 1-2 tbsp olive oil
  • 1/2 sweet onion (omit if needed) diced
  • 1 bell pepper diced
  • 2 cloves garlic (omit if needed) minced
  • 2 tbsp tomato paste
  • 1/3 cup all purpose flour
  • 28 oz can San Marzano tomatoes
  • 4 cups chicken broth or water
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 lb chicken breast uncooked
  • 1 container tortellini filling of your choice
  • 2-3 cups fresh spinach
  • 1 cup half n half or heavy cream
  • 1/2 cup parmesan cheese freshly grated

Instructions

  • Heat large pot to medium heat and add in the olive oil. Saute the bell pepper, onion, and garlic until fragrant.
  • Add in the tomato paste and flour and stir well. Saute a minute.
  • Stir in the broth, can of tomatoes, and herbs and spices. Bring mixture to a boil.
  • Add in the uncooked chicken and reduce heat to low simmer. Cover and allow to simmer 20 minutes, until chicken is cooked through and internal temp is 165F.
  • Remove the chicken and shred. While it's removed, blend the soup using an immersion/stick blender or carefully add to a normal blender and blend until smooth. Add the shredded chicken back in.
  • Stir in the tortellini and fresh spinach and cook another 5-10 minutes, depending how long the tortellini needs to be cooked through (check the instructions on the container).
  • Once tortellini is cooked and spinach is wilted, stir in the half n half and the parmesan. Serve!
Traditional Chicken and Sausage Gumbo

Traditional Chicken and Sausage Gumbo

Traditional versus Low-FODMAP Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things 

Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you 

Enchilada Soup

Enchilada Soup

STOVE TOP, INSTANT POT, AND SLOW COOKER

Servings: 6-8

Ingredients:

-1 can black beans⁣
-1 can Rotel⁣ (tomatoes & green chilis)
-1 can enchilada sauce ⁣
-1 cup corn (frozen or fresh)⁣
-1 cup bell pepper, diced⁣
-2 cups chicken stock, bone broth, or just water⁣
-2 chicken breast⁣s
-1 tsp cumin⁣
-1 tsp chili powder ⁣
-1 tsp salt⁣

Instructions:

Crock Pot/Slow Cooker: Put everything in the Crock Pot for 4 hours on high or 6-7 on low. Remove chicken at the end, shred it, stir it back in.

Instant Pot: Put everything in the Instant Pot, close and seal. Cook on manual pressure for 20 minutes. Natural release for 10 minutes, then release the seal. Remove and shred chicken, then stir it back in.

Stove Top: Saute the bell peppers in a little bit of olive oil. Add in remaining ingredients and stir well. Bring to a boil, reduce heat to low, and cover pot with a lid. Allow to simmer for 30 minutes or so. Remove chicken, make sure it is cooked through. Shred the chicken, add it back in to the soup.

Serve with tortilla chips, cheese, avocado, you name it.

Enchilada Soup

This recipe for enchilada soup can be made by crockpot (slow cooker), on the stove top, or in the instant pot.
Course: Main Course, Soup

Ingredients

  • 1 can black beans
  • 1 can rotel (tomatoes and green chilis)
  • 1 can enchilada sauce
  • 1 cup corn fresh or frozen
  • 1 cup bell pepper diced
  • 2 cup chicken stock or bone broth
  • 2 chicken breasts
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp kosher or sea salt
  • Optional toppings: cilantro, queso fresco, chips, avocado, cherry tomatoes, etc.

Instructions

Crock Pot / Slow Cooker:

  • Put everything in the Crock Pot for 4 hours on high or 6-7 on low. Remove chicken at the end, shred it, stir it back in.

Instant Pot:

  • Put everything in the Instant Pot, close and seal. Cook on manual pressure for 20 minutes. Natural release for 10 minutes, then release the seal. Remove and shred chicken, then stir it back in.

Stove Top:

  • Saute the bell peppers in a little bit of olive oil. Add in remaining ingredients and stir well. Bring to a boil, reduce heat to low, and cover pot with a lid. Allow to simmer for 30 minutes or so. Remove chicken, make sure it is cooked through. Shred the chicken, add it back in to the soup.

Notes

Serve with tortilla chips, cheese, avocado, you name it.
Buffalo Hatch Chile Chili

Buffalo Hatch Chile Chili

People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals. Anytime I’m