Soups

I am a serial souper. I love making big batches of soup and freezing smaller containers for a quick nighttime dinner save. Nothing is more heart-warming than some hot soup on a cold night. Since the weekends are a bit slower, I sometimes will make two or three recipes or double up on one recipe to restock the freezer. Never was this more of a blessing than when I ended up in Michigan during the pandemic. I had multiple containers of nine soup recipes in the freezer and just added delivered produce to get me through the first couple months, at a time when going to the grocery was daunting. Hopefully, that will not be needed again anytime soon, but what if company shows up unannounced? What would be better than needing just a quick thaw to serve them a feast of posole? Or Kicked Up Kick Off Chile, a recipe I did for Cutty Sark years ago. I have vegetarian soup recipes, too – Butternut Squash Chili and Hearty, Healthy Vegetable Soup (if you skip the chicken).

Without a doubt, the soup that brings me the most satisfaction is the CaribBEAN one pot wonder, a soup recipe I created when serving as the brand ambassador for Bush’s Best Variety Beans. The depth of flavor is off the chart and the sweet potato chunks make the soup a bit creamy, without dairy. So many choices, so little time!