Keeping with the soup theme lately, a craze on which I’ve gotten on and can’t seem to get off. It seems like it happens every fall. The weather starts to cool down and the first thing that comes to mind is soup! Not to mention that winter seems to have arrived like super early this year with the freezing temps! So, keep warm and soup on!
I tend to be the kind of person that bakes/cooks on the fly. What does that mean exactly? Um, it means I don’t stick to recipes and a lot of times I just add things here and there because I think they’d pair well with the other ingredients. It drives my husband crazy! He gets frustrated because he wants to help me, but he needs to follow the recipe, and I typically don’t have one. I also have been asked so many times what’s in my soup that I finally wrote it down.
[yumprint-recipe id=’2′]
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| Here’s the veggies sautéing |
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| I mix mine with both white and black beans. *You can omit the Rotel tomatoes for fresh fire roasted green chili’s. |
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| I don’t use instant rice, either brown of the Homai white. |
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| I typically have frozen corn on hand to add to dishes |
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| Be careful because this soup can grow. I used a 6 quart soup pot, and have used larger in the past. |
