Posts Tagged ‘soup recipes’

National Soup Month Recipes

Tuesday, January 3rd, 2017

Give Thanks Soup Bowl

Happy new year! We are excited to share a new year of recipes, featured home accents and decor tips with you here on the blog. To kick things off, here are some delicious soup recipes to celebrate National Soup Month, and to help keep you warm and cozy this January and throughout the rest of winter.

Chicken, Potato and Wild Rice Soup
Minestrone Soup
Mediterranean Soup with Chicken and Spinach
Turkey Tortellini Soup
Beef & Bean Soup
Creamy Italian Tomato Soup

Share your favorite or classic soup recipes with us, and let us know what your favorite winter comfort foods are; we would love to hear from you! Happy cooking!

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Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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Smoked Cod and Lobster Chowder

Tuesday, February 8th, 2011

A delicious chowder is always in season. Keep reading to find out how to make this one for dinner tonight!

Metal Recipe Card HolderYou Will Need:

  • 3 lbs. smoked cod
  • 1 lb. cooked lobster meat
  • 1 lb. unsalted butter
  • 2 Cups onion, minced
  • 2 Cups leek, 1/4″ diced
  • 2 bay leaves
  • 2 tsp. fresh thyme
  • 6 Cups Yukon Gold potatoes, peeled and 1/2″ diced
  • 1 Cup dry white wine
  • 5 Cups fish fume (or, substitute bottled clam juice)
  • 5 Cups heavy cream
  • Salt and pepper, to taste
  • Curly parsley, stemmed and chopped


  1. Soak the smoked cod in a bowl of cold water for one hour.
  2. Cut cod and lobster meat into 1/2-inch pieces.
  3. In a large saucepan, melt butter over medium heat. Add onions, leeks, herbs and potatoes. Cook until onions are soft, stirring often so mixture does not brown.
  4. Add the white wine and heavy cream, and bring to a boil for 2-3 minutes.
  5. Add the fish fume/clam juice, then the smoked cod and simmer until the cod is fork-tender.
  6. Add the lobster pieces at the very end, and season the chowder with salt and pepper.
  7. Ladle into eight bowls and garnish with parsley if desired.

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