March 30, 2017

3 Hearty Soups

By Guest Writer Tonya at 4 Little Fergusons

Hi!  I’m Tonya!  I am a midwest mom of 4, 3 of those miracles arriving in the last 4 years.

235b&w

We have been pregnant 8 times in 9 years of marriage, so as you can imagine, the words spoken most often at my house are:

Hello”, “Goodbye” and “I’m Pregnant.”

I guess if I was being truthful, you’d also hear the words: ”I said No!” and “I need FIRST time obedience” as well.

All this, set to the backdrop of , “It’s MIIIIINE“.

 

It's MINE! (2)

Hey, I have a 1 and 3 year old, what do you expect? 🙂

 

I am addicted to photos of my kids, trying out new recipes and I love to “talk shop” with our Momma’s. I am into natural remedies, limiting TV time to promote reading, “Slow Obedience is NO Obedience” and making all those little moments count. I blog over at 4 little Fergusons.

Picnik collage for fb page

When I saw Brandy needed guest posters, I jumped at the opportunity! What an honor to come visit Marathon [SUPER] Mom today and help her out! 🙂

I don’t know about you, but during the winter, we make A LOT of different soups. They are easy on the grocery budget, my kids gobble them up, they heat up easily the next day for lunch…and well, I just LOVE THEM!

I have a plethura of soup recipes on my blog, but I can’t hog ALL the days available to guest post on Marathon Mom, so I will condense them to two days of soups for you:

It’s a SOUP-A-THON at The Marathon Mom!

 

Spring will be here before we know it, and I plan on maximizing my soup making suppers until the last possible moment!

First up:

 

COLORFUL HAM & VEGGIE SOUP

Colorful ham and veggie soup (1)

This recipe calls for “real” ham cubed and I’d throw in the ham hock too if I had it! {Not the processed boneless stuff.} Unfortunately for me, I only had the cubed stuff on hand, so I made it work, but I will give you the 2 variations below so you can decide which one to make based on your meat status……

Ingredients
  • 6 cups Water
  • 2 cubes Chicken Bouillon
  • 1-½ pound Cooked Ham Cubes
  • 6 whole Medium Potatoes, Peeled And Cubed
  • 1 whole Onion, Chopped
  • ½ pounds Frozen Peas
  • 2 cups Fresh Corn, Off The Cob (canned If You Have To, But Fresh Is SO Much Better!)
  • 1 can (14 Oz. Size) Green Beans
  • 2 cups Frozen Sliced Carrots
  • Salt And Pepper
  • 2 teaspoons Or More Parsley Flakes
  • 1 can (14.5 Oz. Size) Diced Tomatoes
  • 1 cup Cream
  • Basil
  • Garlic Powder

Boil water with bouillon cubes and ham cubes for 10 minutes. Meanwhile, peel and cube potatoes and cut onion; add to the pot along with frozen peas and corn. Cook 10 more minutes. Add drained green beans, carrots, generously add salt and pepper and parsley. Cook 10 minutes more. Add tomatoes and cream, bring to barely a boil just to heat through. Taste and season with basil, garlic powder and more salt and pepper to taste. I was very surprised at how much I used to season this, but the end result? Amazing! This makes a nice BIG batch!

 

Option 2 goes like this: if you have the ham hock leftover from your holiday function, throw it, along with 1 1/2 pounds of ham, cubed, in 6 cups of water; simmer 30 minutes. Continue as above, eliminating chicken boullion cubes. You also will not need as many seasonings, so you could eliminate the garlic and basil if you’d like.

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This next recipe is one of our FAVORITES:

Sweet BBQ meets smoky Brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!

TEX-MEX BRATS & BEANS

  • 2 cans (15 Oz. Can) Northern Beans
  • 2 can (15 Oz. Can) Kidney Beans
  • 2 cans (15 Oz. Can) Black Beans
  • 10 whole Johnsonville Brats
  • 8 ounces, fluid Tomato Sauce
  • 1 cup Your Favorite BBQ Sauce
  • 1 can (4 Oz. Can) Chopped Green Chilies
  • 1 cup Salsa, You Decide The Heat Level
  • ¼ cups Brown Sugar

Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.

Just before serving, sprinkle with some cilantro, cheese and sour cream.

You are gonna LOVE it, tastes great with Cornbread!

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And, for our third and final soup for today……

MEXICAN DUMP SOUP

Mexican Dump Soup

  • 1/2 cup chopped Onion
  • 1 can diced petite tomatoes
  • 2 cans Rotell
  • 1 can green beans, drained
  • 1 can corn, drained
  • 1 can black beans, rinsed
  • 1 packet taco seasoning
  • 1 packet Ranch dressing mix
  • 2 cans chicken chunks (I cooked 2 chicken breasts instead)
  • 1 can chicken broth
  • 2 cans of water
  • 1 T. steak sauce
  • Dash of Worcestershire

Saute 1/2 cup diced onions in 2 T. butter. Add all other ingredients. Simmer 30 minutes. Enjoy with mozzarella cheese and a big bloop of sour cream.

Easy, right?!

Well, that’s all for today! I’ll be back tomorrow….

 

Have a Soup-er day! {Tee-hee! I couldn’t resist!} 🙂

~Tonya


Comments

  1. Yum, the Mexican Dump soup looks really yummy! So, I have to ask. Are you and Brandy related or do you just have the same last name?

  2. Oh wow your soups all look delicious Tonya!
    Her 8-th baby boy What a great family she has 🙂
    Best of luck to you!

  3. Just the same last name! Funny, right?!?!?!

  4. The Tex- Mex Brats & Beans looks interesting… we have guests staying with us this week and this looks like it’ll be easy too! Thanks!

  5. All three soups look delicious! We are soup people too, so will give these a try! Thanks for sharing!

  6. Awesome soups! MMMM! We have a friend with 5 girls…when each of the last 2 were born, she teased that either God thought she was doing a great job with girls, or He was giving her one more chance! =) Congrats to Brandy on #8 boy. I can imagine that is one wonderful family!!

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