It’s Febuary and we are finally getting a little winter weather. Rainy days make me want to be at home in my cozies with a fire in the fireplace. It also makes me crave a little homemade soup…or chili.
Soup is also a great option when hosting a crowd (cue SOUPer Bowl commercials).
Our family has our favorites, many of which are from my mom who was a fabulous cook. I thought I’d share some of our favs with you in case you were jonesin’ for something warm and comfy, too.
I’m not a girl who likes to spend a TON of time in the kitchen over a hot stove. So, my recipes have to meet my “requirements” (as a review):
- It must be simple to prepare. You typically won’t see a long list of ingredients. Simple for me is better.
- It can’t be too time intensive. I’d much rather be sitting around the table eating the food and partaking in the festivities than slaving away in the kitchen.
- It has to be a crowd pleaser. My taste testers begin with my family, but I’m only sharing dishes that always end with a request for the recipe from attendees.
Here are some great contenders for a homemade batch for yourself or if you’re soon to entertain a crowd:
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Mexican Tortilla Soup:
This recipe is from a neighbor in my hometown. I love it because it’s easy and tastes just as good the next day. I always double the recipe so we get a least a little leftover…if I’m lucky. I make this in a dutch oven as it’s so handy and bonus, I don’t have to dirty more dishes than necessary.
Ingredients:
- ½ lb. Ground beef
- 1 ½ C Water
- 1 – 16oz. Can kidney beans
- 1 – 8 oz. Can tomato sauce
- ¼ C Chopped onion
1 – 16oz. Can Mexican stewed tomatoes (regular stewed tomatoes work too)
2 T Taco seasoning mix
Avocado, chopped
Tortilla chips
Cooking Directions:
- Saute beef & onion and spoon off fat.
- Add water, stewed tomatoes, tomato sauce, kidney beans and seasoning mix.
- Simmer 15 minutes.
- Put in individual bowls.
- On top place chopped avocado, cheddar cheese and tortilla chips.
I’ll often set this up like a “soup bar” so people can doctor their soup as they like. Super easy and sooo yummy. Thank you, Mrs. Munson!
Optional “Twists” (per your own taste):
- Sour Cream
- Jalapenos
Variety of Preferred Cheeses
- Cilantro
- Lime
- Variety of Hot Sauces (for spice)
Hangover Soup:
Not sure where the name came from, but it definitely has a ring to it 😉 My mom used to make this one growing up and it’s one of my all-time favs. The recipe makes a large batch, so it’s a great one to freeze so you can literally save it for a rainy day!
Ingredients:
1 – 4oz. can diced chilis (medium heat if you can find)
1 – 14.5oz. can Mexican stewed tomatoes (I cut the tomatoes into smaller pieces)
5-6 potatoes, peeled & sliced
1 medium onion, diced
2 – 8oz. packages grated sharp cheddar cheese (I usually use 1 to 1 1/2 to save some calories)
- Salt & Pepper, to taste
Cooking Instructions:
- Saute chilies, tomatoes and onions and set aside.
- Put sliced potatoes in large pot and fill with water until potatoes are covered.
- Boil potatoes.
- When potatoes are cooked (don’t overcook) add sauted mixture with water still in pot.
- Add cheese and stir.
- Let soup sit a bit to let the cheese melt and allow the flavors to meld.
- Serve with toasted crusted bread and enjoy~
My hubbie likes a little more “kick” to it so he adds hot sauce. Medium heat chilies are more difficult to find in the average grocery store these days, so you may find you need to add some heat, too. It’s all to taste.
White Bean Turkey Chili:
This recipe I found in a magazine years ago. I’d love to give credit where it’s due, but it was cut out and no name is listed. This is a perfect healthy option for chili lovers. I tweaked it a bit to my taste.
Ingredients:
Non-stick cooking spray
1 package lean ground turkey
1 C onion, chopped
1 C yellow (or red) bell pepper
1 – 14.5oz. can diced tomatoes
2 – 15oz. cans Great Northern beans, drained & rinsed
- 2 – 11.5oz cans tomato-vegetable juice
- 1 T chili powder
- 1/2 tsp. ground cumin
Cooking Instructions:
- Spray large saucepan (I use my dutch oven) with cooking spray.
- Add ground turkey, onion and bell pepper.
- Cook and stir over medium heat about 8 minutes or until turkey is crumbled and no longer pink.
- Stir in undrained tomatoes, beans, vegetable juice, chili powder and cumin & bring to a boil, stirring occasionally.
- Reduce heat to low; cover.
- Simmer 15 minutes, stirring occasionally.
*This is a great one to pair with cornbread.
I keep it simple and use Krusteaz Honey Cornbread Mix. It’s delicious and a winning combo 🙂
Chicken Noodle Soup:
This international maternal cure when your loved one feels unwell, is from my moms recipe cards I copied circa 1988. Gigi had an Italian twist on her homemade version, and it’s delicious.
She would make it in bulk and stock up the freezer for the winter—a mom always prepared for a rainy day or flu season.
Ingredients
- 5-6 chicken breast (boned & skinned) cut in bite-sized pieces
- 8 cans chicken stock
- ¼ onion, finely diced
- 3 stalks celery, finely sliced (use leafy ends)
- 2 T parsley, finely chopped
- 2 T chicken stock base
- 1 C Acini de Pepe pasta
Acini de Pepe is tougher to find in stores these days. This brand is what my mom always used.
Cooking Instructions:
In large pot, mix all ingredients (except pasta) at medium heat for approximately 45 minutes or until chicken is done and vegetables are firm but cooked.
For pasta: Boil salted water for Italian soup pasta (Acini de Pepe). Add pasta and cook only to al dente. Drain and rinse with cold water. Drain thoroughly and add to remaining soup. Stir & enjoy!
Beach Chili Beans:
These chili beans were a staple in our refrigerator growing up and fed copious amounts of friends that joined me for lunch on the regular. My mom also made it in large quantities when we would summer at the beach…hence the name.
When my mom shared this “recipe” with me, I cracked up. Little did I know it was a doctored version of chili beans that she made taste homemade. It has a little kick to it, too. LOVE how easy it is to feed a crew with this one!
***I’m giving it to you exactly as my mom dictated it to me way back when.
Ingredients:
- 1 Extra large can Dennison’s Hot Chili con Carne with Beans
- 1 small can marinara sauce
- 1 can chopped jalapeno peppers
- 1 lb. extra lean hamburger
- 1 – 2C package grated sharp cheddar cheese
Cooking Instructions:
To 1 Extra large can Dennison’s Hot Chili with Beans add:
1 small can marinara sauce
1 can chopped jalapeno peppers
1 lb. extra lean hamburger, browned and drained.
Mix all and served topped with grated sharp cheddar cheese. Adjust ingredient amounts to number of people you are planning to host.
P.S. Throw away cans (Yes, she really added that – LOL)
*Of course chili always tastes better with cornbread. Again Krusteaz Honey Cornbread Mix is my “go to”.
Time to curl up with a yummy bowl of homemade goodness or gather up your favorite crew. Given ’em a try and let me know which ones your FAV!
Have FUN and Bon Appetite!
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Love Acini de Pepe aka Pastina.
Italian Penicillin. 🇮🇹
Thanks for the yummy recipes. ❤️
Italian Penicillin! LOVE that expression…and so true! Thanks for stoppin’ by~