Creamy Tomato Soup

I have been trying to eat healthy again lately. Someone I know (not well) asked me if I was pregnant a few weeks ago, so I decided I needed to start making some changes again to my diet. She obviously has no filter and I probably wasn't wearing the most flattering outfit, but I really did gain at least 5 pounds over the winter holiday. I have been using a few recipes from the The Oh She Glows vegan cookbook, and I am loving them. This vegan creamy tomato soup recipe is one of the recipes I have tried and loved.  I added feta cheese as a garnish (you can find vegan feta cheese if you want to try it) along with some kalamata olives. You can also leave the feta out and use croutons as a garnish. Greg and I both think that this soup is comfort food. The other day he was eating a bowl of it, and he said "this soup is off the hook!" I don't think I have ever heard Greg describe anything as being "off the hook."

Serve it with toasted and buttered/olive oil brushed french bread. It's delicious! Enjoy.

Recipe for Creamy Tomato Soup

INGREDIENTS:
1/2 cup of raw cashews, soaked in water for two hours
2 cups of vegetable broth
1 Tbsp. of extra virgin olive oil
A pinch or two of sugar (optional - if you choose to caramelize the onions)
1 large yellow onion, chopped
2 cloves of garlic, chopped
1 can of San Marzano peeled Italian plum tomatoes (28 - 32 ounces)
1 can of tomato paste (3 - 4 Tbsp.)
6 Tbsp. of sundried tomatoes in oil (with oil drained off)
1/2 tsp. of dried thyme leaves

1/2 tsp. freshly ground black pepper
1/2 to 3/4 tsp. fine sea salt
1 tsp. dried oregano
a pinch or two of cayenne pepper
chopped kalamata Olives
Feta (optional - for garnish- you can find vegan feta)
Crushed red pepper flakes

DIRECTIONS:
Drain the water out of the cashews. Place the cashews in a food processor or blender with the vegetable broth and puree until smooth. Heat the olive oil over medium-high heat in a large pot. Add the onion and cook for 7 - 8 minutes, then add in the garlic and cook for an additional minute. *If desired, add a pinch of sugar in with the olive oil and onions and then cook for 15 minutes to lightly caramelize before adding in the garlic and cooking for one minute. Allow onion and garlic mixture to cool slightly. Add the plum tomatoes and their juices, tomato paste, sundried tomatoes, and slightly cooled onion mixture to the blender or food processor. Mix until smooth. Pour mixture into the pot that you cooked the onions and garlic in. Heat over medium heat and bring to a simmer. Stir in the oregano, salt, pepper, cayenne pepper, and thyme. Continue to simmer over medium heat for 20 - 25 minutes. Ladle soup into bowls. Top each with a tablespoon of feta cheese (vegan or regular), sliced kalamata olives, crushed red pepper flakes, freshly ground black pepper, and a drizzle of olive oil.
This soup gets more flavorful and taste even better leftover the next day! Store any leftovers in an airtight container in the fridge for up to 4 days.

Makes approximately 6 servings.

Recipe Adapted from: The Oh She Glows Cookbook

Chicken Enchilada Soup

A few weeks ago, I came across the recipe for this soup on Facebook. One of my friend's family members had posted the recipe to her page, and it intrigued me. I looked over the ingredients and at first did not think that the soup was something that I would want to try. I had remembered my friend saying that she had tried the recipe and that her family loved it, so I went back and looked at the recipe again because I usually like the meals that she suggests. After reading the second time, I realized that the vegetable ingredients are pureed, and that the chicken and beans are then added in to the pureed mixture. I tried to imagine how it might taste and decided I wanted to give it a go, especially because it sounded like a healthy recipe. I'm so glad I tried it! I made the recipe last Saturday. I was shocked by how easy it was to make. The soup was thoroughly enjoyed by me, Greg, Wendy, and my parents. Even my father liked the soup, which was surprising, because it has onion and red pepper (he usually refuses anything with those two ingredients). The recipe makes a TON of soup, so we ate leftovers all week and nobody complained. Wendy really likes the soup too, which is great, because it is full of vegetables and protein. I served the soup with corn pudding (tomalito), avocado, Greek yogurt, Goya-brand pico de gallo, queso fresco cheese, and crispy tortillas. I know I will definitely be making this soup again very soon. I am super appreciative to my friend's sister for posting this amazing recipe on Facebook! I hope you enjoy this meal as much as we did.

Recipe for Chicken Enchilada Soup

INGREDIENTS:
8 ounces of chicken or vegetable broth
1 1/2 pounds of boneless skinless chicken breasts
4 medium Russet potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
1 medium yellow onion, quartered
3 cloves of garlic, chopped in half
1 small red bell pepper, with seeds and removed, chopped
4 cups of butternut squash, cubed (time saving tip - buy it from the store already chopped for you)
1 can of diced green chiles
3 cans of great northern beans
8 ounces of tomato sauce
1 cup of full-fat Greek yogurt or sour cream
1/4 cup of your favorite taco seasoning
Toppings/Sides
Sliced avocado
Queso fresco cheese
Salsa/Pico de Gallo
Drizzle of olive oil
Full-fat Greek yogurt/Sour Cream
Baked tortillas (brush each side of a small flour tortilla with olive oil, sprinkle on salt on each side, bake at 375 in oven for about 4 minutes per side or until done to desired crispiness)
Corn pudding - can be served on the side or served as a topping

DIRECTIONS:
Put the broth, chicken breasts, russet potato, sweet potato, yellow onion, garlic, red bell pepper, butternut squash, diced green chiles in a large pot and bring to a boil over high heat. Once it comes to a full boil, reduce heat to medium and simmer, covered, for about 20 minutes, or until the chicken is cooked through. Use a slotted spoon to remove the chicken from the broth and set on a plate to cool. Turn the heat to the stove top off. Ladle soup about 2/3 full into a blender and puree each batch until smooth. Pour the pureed mixture into a large bowl. Once all of the soup from the pot is pureed, pour back into the pot. Stir in the Greek yogurt (or sour cream), tomato sauce, beans, and taco seasoning. Then use a fork to shred the chicken into smallish pieces. Add the chicken into the pot and stir. Put pot over stove top again and set on medium-low heat to warm through. Ladle soup into bowls and serve with desired toppings.

Recipe makes approximately 14 servings.

Recipe Adapted from: Mel's Kitchen Cafe

5-Ingredient Pumpkin Black Bean Soup

Have you tried the apple and mozzarella quesadillas yet? If not, I urge you to try them out. Those quesadillas, served along with this pumpkin black bean soup, is seriously our favorite meal these days. This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It's loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. The past couple times I have used Newman's Own Farmer's Garden salsa, which is a little sweet and mild. You can serve this with the apple quesadillas or serve it on its own with some tortilla chips. Yesterday I made it for lunch and served it with oven-baked tortilla chips drizzled with white truffle oil and sea salt . This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Make it with the leftover canned pumpkin you might have after making pumpkin pies for Thanksgiving! Enjoy.

Recipe for 5-Ingredient Pumpkin Black Bean Soup

INGREDIENTS:
1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman's own Farmer's Garden - you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt (I like Fage)

DIRECTIONS
Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 - 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don't cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.

Makes approximately 2 - 3 servings. 
Original Recipe

Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,

Slow Cooker Chicken Tortilla Soup

I like things in my life to be fairly simple. That is why this slow cooker chicken tortilla soup recipe is a winner in my book. The soup itself requires barely any prep time at all. If you want to really save time with this recipe, you can opt out of doing the tortilla crisps, and just use store-bought tortilla chips instead. I think the tortilla crisps add a nice touch, though. Greg and I enjoyed the chicken tortilla soup for lunch and dinner last week. We topped it with avocado, sour cream, white cheddar cheese, and the tortilla strips. I found that the soup actually tasted even better after being in the fridge for about a day, since it gave a chance for the flavors to meld together even more. I will definitely be making this soup many times this fall and winter! I hope you will give it a try, too. Enjoy!

Recipe for Slow Cooker Chicken Tortilla Soup

INGREDIENTS:
For the soup
5 cups of chicken broth
1 (29-ounce) can of diced tomatoes

1/2 cup of diced yellow onion
4 cloves of garlic, pressed (or 1 tsp. of garlic powder)
2 tsp. of cumin powder
1 Tbsp. of chili powder
1 tsp. of paprika
1/2 tsp. of ground coriander
A pinch or two of salt
Freshly ground black pepper
2 1/2 pounds of boneless skinless chicken breasts
2 (14.5-ounce) cans of  black beans
2 cups of frozen corn
2 Tbsp. of freshly squeezed lime juice
1/4 cup of fresh cilantro leaves, torn (buy U.S. grown)

For the tortilla strips
4 8-inch flour tortillas
2 Tbsp. of vegetable oil
1/2 tsp. of ground cumin
1/4 tsp. of cayenne pepper
Salt

For topping
Chopped avocado
Grated cheese (we used sharp cheddar)
Sour cream (or full-fat Greek yogurt)
A few cilantro leaves

DIRECTIONS:
For the soup
Put the chicken broth, tomatoes, onion, garlic, and spices into the bowl of a slow cooker. Add the salt and pepper. Drop the chicken into the mixture, cover with the slow cooker lid, and cook on low heat for 6 hours (or until chicken is cooked and shreds easily with a fork).
Use a slotted spoon to remove the chicken from the slow cooker and transfer to a plate. Use a fork to shred the chicken into smallish pieces. Then add the chicken back to the slow cooker and stir in the beans, corn, lime juice, and cilantro. Cook for an additional 10 - 15 minutes. While it finishes cooking, make the tortilla strips.

Once tortilla strips are finished, ladle the soup into bowls and top with grated cheese, sour cream (or full-fat Greek yogurt), chopped avocado, and tortilla strips.

*If you make the soup later in the day like I did, ladle the soup into airtight containers and store in the fridge. Reheat in a pan over medium-low heat on the stove top. I actually found that the soup got even better leftover because the flavors melded together more in the fridge! 

For the tortilla strips
Preheat the oven to 375 degrees. Lightly oil a baking sheet with Misto or Pam.  In a small bowl, stir the oil and spices together. Brush each side of a tortilla lightly with the oil mixture (about 1/2 tsp.per side - you will not use all of the mixture). Then stack the flour tortillas together on a cutting board and cut into desired sized strips.. Put the strips in a single layer on the prepared baking sheet and sprinkle salt over top. Place in oven and cook until crispy, about 10 - 15 minutes. Let cool on the baking sheet until ready to use. Any leftovers can be stored in an airtight container at room temperature for a few days.

Chicken Tortilla Soup Recipe makes approximately 8 servings.

Chicken Tortilla Soup recipe adapted from: Cooking Classy
 Tortilla Strips recipe adapted from: Food.com

Chipotle and Honey Sweet Potato and Black Bean Soup

We are 8 days into Spring here in Maryland, and the high today only reached 41 degrees. We even saw flurries while we were out and about this afternoon. I sure wish it would get warm outside, but if it is not going to, then at least I have a good reason to eat more soup. I am loving this chipotle and honey sweet potato and black bean soup because it is healthy, sweet and spicy, and warming to the soul. Since it is so healthy, I can serve it with not-so-healthy tortilla chips smothered with melted cheese. Yum! Another reason to love it is that is is simple to make, fairly inexpensive, and it makes a lot of leftovers. I actually think it taste even a bit better the next day, as the flavors get a chance to meld together more in the fridge overnight. We topped our soup with the toppings listed below, but you can top yours with whatever you like. 

If you are not familiar with chipotle peppers in adobo sauce, here is a word of caution: they are hotter than you think! Since I love spicy, I added 4 peppers and a bit of the sauce into my batch of soup. If you like a little spice but not too much, I'd recommend adding 2 peppers to start with. Then you can taste and add in more if you think you can handle it. If it tastes too spicy, a little more honey can cut the heat and make it more sweet. Enjoy!

Chipotle and Honey Sweet Potato and Black Bean Soup

INGREDIENTS:
2 Tbsp. of extra-virgin olive oil
1 small red bell pepper, diced
1 small sweet onion, diced
2 cloves of garlic, pressed
2 cans of black beans, drained
5 Tbsp. of honey
3 - 4 chipotle peppers in adobo sauce, chopped finely (use more peppers for more heat)
2 Tbsp. of fresh cilantro leaves
Juice of 1 small lime
Salt and pepper
4 cups of chicken broth or vegetable broth
2 large sweet potatoes, peeled and cut into 1/4-inch to 1/2-inch cubes

Suggested toppings:
Toasted tortilla chips
Cheese
Greek yogurt or sour cream
Avocado

DIRECTIONS:
Put the olive oil into a large pot and set over medium heat. Once hot, add in the diced red pepper and onions. Cook, stirring often, for about 5 - 7 minutes. Then add in the pressed garlic and cook until fragrant, about 45 seconds. Adjust the heat to medium-low. Add in the black beans, honey, chipotle peppers, and lime juice. Add in a dash of salt and pepper. Pour in the broth and stir. Cook for about 15 minutes. Add in the cubed sweet potatoes and cook for about 15 - 20 minutes or until sweet potatoes have softened. Taste soup and adjust flavor by adding in salt, pepper, or more honey, if desired.

Ladle the soup into bowls. Let everyone choose their own toppings.

*One thing Greg and I loved as a side to this was chips and cheese! Preheat oven to 225. Spread chips in a single layer on a baking sheet and top with grated cheese. Place in oven and cook until the cheese is melted.

Recipe Source: The Faux Martha 

Recipe makes approximately 6 - 8 servings. 

Green Chile Chowder with Black Beans

This soup was like no other soup that I have ever  had before. I have to be honest, when I first saw the recipe, I wasn't so sure about how it would turn out, but the recipe comes from a blog that I have made many successful recipes from, so I decided to give it a try. The weather here in Maryland has been so cold for so long and this soup was just what Greg and I needed in the last week of February to warm ourselves (and our spirits) up. The soup was pretty easy to make (especially because I got Greg to chop the potatoes while I did some other prep work), and it made enough soup to eat for almost the entire week. This green chile chowder soup is comforting, filling, a bit spicy, and hearty. You only need a little bit of it to fill you up, especially if you add the toppings to it. You can choose to make the soup as smooth or chunky as you like. I pureed most of the soup but left some chunks of potato, much to the satisfaction of Greg, who prefers a chunkier soup. You can top it with sour cream, cheese, avocado, and tortilla chips. Enjoy!

Recipe for Green Chile Chowder with Black Beans

INGREDIENTS:
 4 Poblano peppers
1 Tbsp. of unsalted butter
1 small to medium yellow onion, chopped
1 - 2 jalapeno peppers, seeded and minced (I like spicy, so I threw some of the seeds in)
2 cloves of garlic, pressed
1/2 tsp. of cumin powder
3/4 tsp. of salt
Freshly ground black pepper
4 medium Russet potatoes, peeled and cut into equal-sized cubes
4 cups of chicken broth or vegetable broth*
2 cups of whole milk
1/3 cup of chopped cilantro
Juice of 1lime
2 15-ounce cans of black beans, drained and rinsed
1/4 cup of heavy cream

*Make this meal vegetarian by using the vegetable broth. 

DIRECTIONS:
Heat the oven broiler to high. Place the poblano peppers on a baking pan and place under the broiler for about 5 minutes, or until one side is blackened. Then use tongs to flip the peppers over and place back into the oven until the entire skin of the peppers are blackened. Use the tongs to remove the peppers from the pan, put into a bowl, and cover. Let them sit for about 15 to 20 minutes.

While the peppers are cooling, cut the onion and jalapenos and peel and chop the potatoes, if you haven't already. Then put the butter into a large stockpot or Dutch oven and set over medium heat. Once the butter melts, add in the onion and jalapeno and saute until softened and they start to brown, about 7 minutes. Then add in the pressed garlic, cumin powder, salt, and several grinds of black pepper. Cook for about 1 minutes, then add the potatoes to the pot and pour in the broth. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot so it is slightly cracked and cook until the potatoes are tender (about 15 minutes). Then remove from heat.

Now the roasted poblano peppers should be cool enough to handle. Peel away its skin and remove its stems and seeds. Throw away the skin, stems, and seeds. Roughly chop the roasted peppers and put into the soup. Add in the milk and cilantro to the soup, too. Then use an immersion blender to puree until the soup is almost smooth, leaving some chunks of potato if desired. Add in the lime juice, black beans, and cream.

Ladle the soup into bowls and top with your favorite toppings. I used chopped avocado, grated cheddar cheese, Greek yogurt, and lightly toasted tortilla chips.

Recipe makes approximately 8 servings.

Recipe Adapted from: Annie's Eats, which was adapted from Cook Like a Champion and originally from Homesick Texan

African Peanut Soup

Years ago, I worked at a teacher resource center in Howard County. It was the best job ever for many reasons. I had an amazing boss who is also a friend and I met a wonderful woman who volunteered there during the week, who also became a good friend. Not only was the job a place with lots of wonderful people, it was also a place where good food was had on a daily basis. The building I worked in was right across the street from a market called Produce Galore, which sadly went out of business the last year I worked at the resource center. Every day I would walk over to Produce Galore to get lunch. One of the things I especially loved there was the soup bar. There were exciting new soups to try every day and I don't think I was ever disappointed with anything that I had. One soup that I got a few times was a peanut soup. It was rich and creamy and like no other soup I had ever had before. I finally decided to try to make the soup (seven years later) and I'm so glad I did! I had no idea it would be so easy. When I searched online for recipes, I came across many different ones and the one I decided to go with turned out great. I served it over rice and added some Greek yogurt on top. This soup is vegetarian (vegan if you omit the cream), but if you want to add meat Greg and I think that chicken or shrimp would go well with it. Greg was pretty skeptical when I told him about the soup when I was making it but he ended up raving about it when he tried it! It makes a lot of leftovers too (we ate it for the fourth time today and are still looking forward to eating the last of it tomorrow night). The soup is rich because of the coconut milk and peanut butter, but if you serve with the rice you don't need much of it to fill you up. We did about 1/2 cup of cooked rice and 3/4 cup of soup per bowl. But you can eat as much as you want! Enjoy.

Recipe for African Peanut Soup

INGREDIENTS:
4 cups of vegetable broth
3 cups of coconut milk (I use the So Delicious culinary brand)
1 small yellow onion, diced
4 cloves of garlic, pressed
1/2 tsp. of crushed red pepper flakes
1 very large or 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
1 14.5 ounce can of fire-roasted diced tomatoes
1 1/2 tsp. of sea salt
1/4 tsp. of paprika
1/8 tsp. of smoked paprika
Several grinds of fresh black pepper
A pinch of cayenne pepper
A pinch or two of ground ginger
1 cup of creamy peanut butter
*2 Tbsp. of heavy cream
Fresh cilantro leaves, for garnish
Cooked rice, such as Jasmine rice, for serving
Greek yogurt, for garnish
Roasted peanuts, for garnish

*If desired, and if it doesn't matter to you if this meal is vegan, you can add in the heavy cream. I did!

DIRECTIONS:
Pour the broth into a large pot and set over high heat. Add in the coconut milk, fire-roasted tomatoes, diced onion, pressed garlic, crushed red pepper flakes, cubed sweet potato, sea salt, paprika, smoked paprika, black pepper, cayenne pepper, and ginger. Give it a stir and let it sit over high heat for 15 - 20 minutes, or until the potatoes are cooked through (you can check this by pricking the potatoes with a fork, if it goes all the way through they are done cooking). Then use a ladle to take out 1 1/2 cups of the liquid and throw out. Stir in the peanut butter and stir until smooth. Remove the soup from heat. Use an immersion blender to puree until the soup is smooth and there are no chunks of onion or potato. Stir in the cream, if using. Then return the pot to the stove and set over low heat for a couple minutes before serving.

Scoop desired amount of rice into a bowl. Top with the peanut soup. Add on some cilantro leaves and peanuts for garnish. If desired, top with a little bit of Greek yogurt (I did this, but Greg did not).

Store leftovers in an airtight container in the fridge. Recipe makes about 8 -10 servings (if you serve with rice).

Recipe Adapted from: Oh My Veggies, originally from The 30-Minute Vegan: Soup's On! More than 100 Quick and Easy Recipes for Every Season by Mark Renfield

The Best Cream of Crab Soup

For the recipe, please visit my new website - Make It and Bake It with Beth

Cheesy Spinach Soup with Potato (a fun soup for St. Patrick's Day)!

I was actually surprised at how tasty this soup was. I mean, I guess I shouldn't have been too surprised, because it came from a food blog that I love. But how could something so healthy and green be so yummy? Well, it's probably the cheese!

I think this soup is a fun and festive meal or side for St. Patrick's Day. You can call it Luck of the Irish Soup! It also is a good idea for Halloween, when it can be Witches Brew Soup or Spooky Green Soup. But, you don't have to eat this soup only two times out of the year, you can eat it any time. It's super healthy, easy to make, and delicious. Serve the cheesy spinach soup with some grilled cheese sandwiches, if you want to make it a heartier meal. I used the leftover swiss cheese for the grilled cheese sandwiches and they tasted great. I also included a recipe below for grilled cheese because I seriously had to look up on the Internet how to make grilled cheese sandwiches. So, if you are like me, you might benefit from having the recipe!

Enjoy & have a happy (and safe) St. Patrick's Day. Here in Annapolis we are getting ready for a shamrock snowstorm, even though it's 60 degrees today. I am hoping that Spring will come soon and stick around for good!

Recipe for Cheesy Spinach Soup with Potato (a fun soup for St. Patrick's Day)!

INGREDIENTS:
3 Tbsp. of unsalted butter
1 medium to large yellow onion, chopped coarsely
2 cloves of garlic, chopped coarsely
A dash or two of salt
Several grinds of freshly ground black pepper
A pinch or two of ground nutmeg
1 large russet potato, peeled and cut into about 1 inch cubes
4 cups of chicken broth (or vegetable broth, if you want to make it vegetarian)
9 ounces of baby spinach leaves (I used the the pre-rinsed/packaged kind)
1/4 cup of fresh parsley leaves
4 ounces of Swiss cheese, grated
1/4 cup of heavy whipping cream
Sour cream or greek yogurt, for topping (optional)

DIRECTIONS:
Put the butter into a large pot and melt over medium heat. Add in the onions and cook until they are tender, about 4 - 5 minutes. Add in the chopped garlic, potato, salt, pepper, and nutmeg. Cook until the garlic is fragrant, about 1 minute. Stir in the chicken broth and bring the broth to a boil. Then adjust heat to medium low so the soup simmers, and cover the pot. Cook for 10 - 15 minutes or until the potatoes are tender when poked with a fork.

Pour in the baby spinach leaves and parsley. Stir so the spinach leaves are covered by the broth. Cover the pot and cook until the spinach leaves are wilted, about 2 minutes. Then turn off the heat and remove pot from heat. Carefully puree the soup with an immersion blender until the soup is smooth and creamy. Return the soup to the stovetop and put the heat on low. Stir in the Swiss cheese and stir until the cheese is fully melted. Stir in the heavy cream. Taste soup, add extra salt, pepper, and/or nutmeg if desired. Serve soup and garnish each bowl with sour cream or greek yogurt and parsley leaves, if using.

Recipe Makes 4 - 6 servings.
Recipe Adapted from: Annie's Eats

I know this might seem silly, but I actually had to Google how to make grilled cheese sandwiches! I mean, I knew the basic concept, but I still needed that extra support. So here is a recipe for grilled cheese sandwiches that you can eat with the soup, and you can use the leftover Swiss cheese for the sandwiches.

Recipe for Grilled Swiss Cheese Sandwiches (makes one sandwich)

INGREDIENTS:
2 pieces of white sandwich bread
2 Tbsp. unsalted butter, slightly softened so it spreads well
Slices of Swiss cheese
A very small pinch of ground nutmeg (optional)

DIRECTIONS:
Put a large saute pan on the stovetop and turn heat on medium high. While pan is heating, butter both sides of the two pieces of bread (making sure to leave 1/2 Tbsp. leftover for the pan). Once pan is hot, add the remaining 1/2 Tbsp. of butter to the pan. Once butter it is melted and slightly sizzling, put one piece of bread in the pan and top with slices of cheese. Sprinkle on the nutmeg if using.  Put the other piece of bread on top. Cook for a couple minutes and then flip (the bottom side should be light brown and toasty). Cook for about another minute and then transfer to a plate. Eat it while it's hot!
*If you make additional sandwiches, make sure to put additional butter in the pan before you make each one. 

Cheese Tortellini Soup with Sun Dried Tomato, Artichokes & Chickpeas

I have been making a lot of soups lately. We have been hit seriously with frigid cold weather in the past couple weeks, and I crave soup every day. I made a lentil and sausage soup that I really wanted to post on the blog, but we finished it all before I could take a picture. I plan to make it again soon though, so no worries, you won't miss out on the recipe! I also have made some soups that were good - but not great, and not worth sharing on the blog. This cheese tortellini soup is totally blog worthy. I made it last night and was blown away by how flavorful it is. There are no onions, garlic, or salt in the recipe! While I was making it, Greg told me it would be nice if I had prosciutto or some other type of meat to add to it. When he was eating it, I asked if he missed the meat, and he said not at all. He did tell me though that he wished he had some bread! I agree, when we eat it tomorrow night I'll make sure we have some bread to go with it.

Not only did this soup taste incredible, it was so simple to make. It required minimal chopping (just the sun dried tomatoes) and barely any cook time. I made it from start to finish in less than 15 minutes. The soup is comforting and filling and so amazingly good. Enjoy!

Recipe for Cheese Tortellini Soup with Sun Dried Tomato, Artichokes & Chickpeas

INGREDIENTS:
7 cups of chicken or vegetable broth (use vegetable to make the soup vegetarian)
3/4 cup of thinly sliced sun dried tomatoes in oil, drained of the oil (reserve 2 tsp.)
1 9 - 10 ounce package of refrigerated cheese-filled tortellinis
2 15-ounce cans of chickpeas, drained

1 8.5 ounce can of chopped artichoke hearts in water, drained (do not use marinated artichokes)
3/4 cup of half and half or light cream
3/4 tsp. of crushed red pepper flakes
Several grinds of freshly ground black pepper
Baby spinach leaves (for topping)
Freshly grated Parmesan cheese (for topping)

DIRECTIONS:
Put the broth into a dutch oven and set over high heat. Bring the broth to a boil and then add in the sun dried tomatoes and tortellini. Boil for 5 minutes, then lower the heat to medium low. Add in the chickpeas, artichokes, reserved sun dried tomato oil, half and half, crush red pepper flakes, and freshly ground black pepper. Cook for another 5 minutes.

Ladle soup into bowls. Top each with desired amount of baby spinach leaves and stir. Then top with freshly grated Parmesan cheese. Serve with your favorite crusty bread, if desired.

Recipe makes about 8 servings

Recipe Adapted from: Foodie Crush 

Broccoli Cheddar Soup

There are not many vegetables that I don't like, but one vegetable that I have had an aversion to for most of my life is broccoli. My husband has always tried to get me to eat it because of all the health benefits, but I always refuse. For some reason now that I am pregnant I have been wanting to eat broccoli for the first time in my life. Over the summer, I made a broccoli salad a couple times and loved it. While in BVI, I ate all of the broccoli off of Greg's plate that was served with his Mahi Mahi. At the store the other day while grabbing produce, on an impulse I bought...you guessed it...broccoli! I also bought some brussels sprouts, which is crazy, because I have detested them since I was  child! So, with the broccoli I made this broccoli cheddar soup. Greg likes chunky soup so I left it chunky, but you can use an immersion blender to smooth it out if you want. This soup is pretty delicious and it is super easy to make. I hope you enjoy the recipe!

I also made a delicious dish with those brussels sprouts - recipe to come soon!

Recipe for Broccoli Cheddar Soup

INGREDIENTS:
For the soup
2 Tbsp. of unsalted butter
1 cup of diced yellow onion
1 cup of thinly sliced carrots (cut on the round) and then cut into halves
3 1/2 cups of small broccoli florets
3 cups of chicken broth OR vegetable broth (to make it vegetarian-friendly)
1/2 tsp. of garlic powder
1/8 tsp. of crushed red pepper flakes
A pinch or two of ground nutmeg
Freshly ground black pepper

For the cheese sauce
4 Tbsp. of unsalted butter
4 Tbsp. of all-purpose flour
1 3/4 cups of whole or 2% milk
1/4 cup of heavy cream
2 cups of medium or sharp cheddar cheese, grated

DIRECTIONS:
For the soup
Melt the 2 Tbsp. of butter in a Dutch oven set over medium heat. Add in the diced onions and cook, stirring frequently, for about 5 minutes or until softened. Add in the carrots and cook for another 2 - 3 minutes. Add in the broccoli florets, broth, garlic powder, crushed red pepper flakes, nutmeg, and black pepper. Bring to a boil and then reduce the heat to medium-low while you make the cheese sauce.

For the cheese sauce
Melt the 4 Tbsp. of butter in a medium saucepan set over medium heat. Add in the flour and cook for 1 minute, whisking constantly until the flour is golden brown in color. Whisk in the milk and cream and cook until it thickens and bubbles (about 5 minutes). Then whisk in the cheddar cheese and stir until it is fully melted. Remove the saucepan and add the cheese sauce into the soup. Stir well. Allow the soup to simmer until it is completely warmed through and the broccoli is tender. Ladle into bowls and top each bowl with a little salt and pepper and a dollop of sour cream (if desired). Serve with a side of french bread.

*I left the soup chunky. If you prefer smoother, use an immersion blender to puree the soup.*

Recipe Adapted from: Annie's Eats

Makes about 6 servings

Thai Butternut Squash Soup with Sweet & Salty Pumpkin Seeds

I've been wanting to post this recipe for a few weeks now. I absolutely love Thai foods and flavors, and I'm always trying to make Thai-inspired foods in my kitchen. However, I don't find myself having much success with it. If I were to say I am having any pregnancy cravings, it would definitely be for Thai foods! When I saw the recipe for this soup, I knew I wanted to try it. It has a good spice and kick to it and it has a nice Thai flavor. This soup is really healthy - you probably get your Vitamin A intake for several days in just one serving! The sweet & salty (and a little spicy) pumpkin seeds add a nice crunch and they are totally worth the extra 5 minutes or so of time and effort. Enjoy!

Recipe for Thai Butternut Squash Soup with Sweet & Salty Pumpkin Seeds

INGREDIENTS:

For the sweet & salty pumpkin seeds

1/4 cup of granulated sugar

1/2 tsp. of coarse sea salt

A pinch or two of cayenne pepper (optional)

1 Tbsp. of canola oil

1 cup of pumpkin seeds

For the soup
48 ounces of precut butternut squash pieces
1 Tbsp. of olive oil
1 1/2 Tbsp. of butter
1 medium yellow onion, chopped
1 one-inch piece of fresh ginger root, peeled & diced
1 1/2 tsp. of garlic powder
3 cups of water
1 13.5 ounce can of full-fat coconut milk
1 - 2 Tbsp. of red curry paste
1/2 tsp. of salt
Cream, for drizzling (optional)

DIRECTIONS:

For the pumpkin seeds:

Use the cayenne pepper only if you want a little kick to the seeds - if you just want sweet and salty, leave it out!

Put the sugar, salt, and cayenne pepper (if using) into a medium sized bowl. Put canola oil into a skillet and set over high heat. Add the pumpkin seeds and cook, stirring constantly, until the seeds begin to brown and they pop quickly, about three minutes. Remove from heat. Carefully transfer the cooked seeds to the bowl with the sugar. Use a spoon to coat the seeds in the sugar mixture. Place the coated seeds on a foil lined baking sheet and allow to cool. Use about a tablespoon of seeds per serving of soup. Any leftovers can be stored in an airtight container - and they are great for snacking!

For the soup:
Preheat oven to 425 degrees. Line a baking sheet with foil. Place the butternut squash pieces on the prepared baking sheet and drizzle with the olive oil. Place in oven and cook for about 20 minutes, or until you can insert a fork all the way into the squash. Remove from oven and allow to cool completely.
Melt the butter in a large pot set over medium heat. Once butter has melted, add in the chopped onions and the ginger. Cook, stirring frequently, for about 5 minutes or until onions are softened. Add in the garlic powder, stir, and cook for another 30 seconds. Pour in the water and coconut milk. Stir in the curry paste and salt. Let the mixture come to a boil, then add in the cooked butternut squash pieces. Return to a boil, then lower heat to medium low and let simmer for about 10 minutes. Then remove pot from heat. Allow it to cool just slightly. Then use an immersion blender or regular blender (an immersion blender is much easier, if you don't have one, I suggest buying one) to puree the soup until it is smooth. Return the soup to the heat and cook on low for a couple minutes until heated through. Ladle the soup into bowls and top each with a drizzle of cream and about a tablespoon of sweet and salty pumpkin seeds. Enjoy!

Soup Recipe Adapted from: Alexandra's Kitchen 
Pumpkin Seed Recipe Source: Alexandra's Kitchen 

*Does the sweet and salty pumpkin seed recipe look familiar? That's because I topped the pumpkin cupcakes with cream cheese frosting with them! These cupcakes are the BEST.*

Favorite Fall Recipes

Mmm - pumpkin pie with homemade whipped cream. 

Who is excited about the Autumn season? I know I am! It is definitely my favorite season of the year. I love the cooler weather, the colorful leaves, and the beautiful skies of Autumn. I also love some of the foods that are associated with Fall, like comforting soups and everything pumpkin. This post is a collection of some of my favorite Fall recipes. Tonight I made the curried pumpkin mushroom soup, and it was so delicious! I had intended to make a kobucha squash soup, but I could not make a cut into the squash - so after 10 minutes of trying I decided to go with the pumpkin soup. It was my first soup of the season, and I am excited to make some on this list in the next couple months and to try new recipes too. What is your favorite Fall recipe?

Favorite Fall Recipes

Soups/Comfort Foods

Italian Wedding Soup with homemade meatballs

The Best French Onion Soup in the World

White Chicken Chili Soup

Curried Pumpkin Mushroom Soup

Pumpkin Apple Soup 

Savory Kale and White Bean Soup with Homemade Croutons

Zuppa Toscana (kale, potatoes, sausage, tons of yummy flavor)

Sweet Potato Tacos (recipe courtesy of Paladar Restaurant Annapolis)

Butternut Squash Risotto 

Italian Wedding Soup with homemade meatballs. 

Breakfast/Desserts

Baked Pumpkin Oatmeal with Caramelized Bananas

The Best Pumpkin Pie with Homemade Whipped Cream

Pumpkin Chocolate Chip Truffles

Baked Apple Oatmeal with Homemade Applesauce 

Perfect Pumpkin Ice Cream

Sweet Potato Custard

Perfect pumpkin ice cream.

So, there you have it! I can't wait to have a new fridge so I can start cooking up some of these amazing Fall recipes. Soon I'll have another dessert to add to the list - I made some yummy pumpkin cookies with chocolate chips, walnuts, and sea salt the other night. Recipe to come very soon! Happy Fall to everyone.

Spicy Brazilian Shrimp Soup

Do you think it is strange for me to post a soup recipe on the first day of summer? I have always strayed away from making or eating hot soups during the warmer months, but I thought that this recipe seemed good for summer. We have been having this beautiful weather lately and I actually ate a bowl of this soup out on my front porch yesterday afternoon. Shrimp is something that is usually enjoyed in the summer, so I that is why I thought this soup would be just fine for me to try this week. Hopefully I have convinced myself and you that eating hot soup in the summer time is totally normal.

We have a ton of cilantro growing in our garden right now. Greg kept telling me I needed to make something with parsley because there was so much of it, so I was going to add it into a buttermilk ranch dressing recipe. Greg went out to grab me the "parsley," and when he put it into my hand, I immediately knew it was not parsley! There is no mistaking the smell of cilantro (unless you are Greg). Needless to say, I didn't put the cilantro in my dressing. I was thinking about what I wanted to make with cilantro. I always make Mexican food, so I thought I'd try something different. I had seen this soup years ago on Annie's Eats and knew I wanted to eventually try it, so that is what I made. The soup is hearty and spicy and healthy. Each serving has about 300 calories, and it's very filling. You can serve it alone or with a side salad. I also made homemade croutons to add on top of the soup, and they add a nice touch, but they aren't necessary. I included a recipe link for homemade croutons in case you want to add some crunch to your bowl! Enjoy.

Recipe for Spicy Brazilian Shrimp Soup 

INGREDIENTS:
3 Tbsp. of Extra-virgin olive oil
1 medium yellow onion, chopped small
1 red bell pepper, chopped small
1 small jalapeno pepper, minced (leave a few seeds for more heat or remove all)
2 cloves of garlic, minced
3 cups of canned crushed tomatoes
5 cups of water
1 cup of white Basmati rice or other long-grained white rice
1 tsp. of crushed red pepper flakes
1 1/4 tsp. of salt
1 can of coconut milk (13.5 ounces)
1 pound of frozen large shrimp, thawed and peeled
Juice from 1/2 small lemon
Juice from 1/2 small lime
1/4 tsp. of black pepper
1/2 cup of fresh cilantro leaves
Sliced avocado, for garnish
Homemade Croutons (add 1 clove of pressed garlic to olive oil for garlic croutons)

DIRECTIONS:
Put the olive oil into a large pot and set over medium heat. Once oil is hot, add in the onion, red pepper, and jalapeno pepper. Cook, stirring frequently, for about 4 minutes. Add the garlic and cook for another minute. Add in the crushed tomatoes, water, rice, red pepper flakes and salt. Bring the mixture to a boil and then adjust the heat to medium-low and cover the pot. Cook for about 10 - 12 minutes. Stir in the coconut milk and bring the soup back to a simmer. Add in the shrimp and stir. Allow the shrimp to cook for about 5 minutes (the shrimp will turn pink when it is done). Stir in the lemon juice, lime juice, black pepper, and cilantro. You can serve immediately or allow the soup to sit for several minutes before serving. Divide into soup bowls and garnish with avocado slices and croutons, if desired. Store any leftover soup in an airtight container in the fridge. It will stay good for a couple days.

Makes approximately 8 servings. Each serving has about 300 calories (without the avocado and croutons).

Recipe Adapted from Annie's Eats

Do you love shrimp but  not sure about eating soup in summer? Try this sweet & spicy marinated shrimp recipe!

The Best French Onion Soup in the World!

I have ALWAYS loved french onion soup. I think I love it so much because it comes with a mountain of cheese on top of it - which I always considered the best part. I actually thought the bowl of french onion soup from TGIFridays was really good, because it was loaded with so much cheese. But looking back, I think once the cheese was gone, I didn't actually eat any of the soup! When I saw a recipe for french onion soup on Annie's Eats a couple years back, I knew I wanted to try it. At that time, I had just started getting into cooking, so I thought the recipe was really difficult to make. It turned out AMAZING, but it was a lot of work. Greg didn't think he would like it, because he has never been a fan. I remember he thought it was one of the best soups he had ever tasted (and this coming from someone who doesn't like french onion soup). I'm thankful Greg is willing to try foods that he doesn't think he will like, because it's always neat when he is pleasantly surprised.

It had been quite some time since I made the french onion soup. I decided to make it a few weeks ago when the weather was really cold, so I went out to buy the ingredients. Things came up and I was never able to make the soup before Greg and I left to go to the beach for spring break that felt like winter break. Luckily when I got home, the leeks I had bought were still good. I made the soup and this time it was so much easier. I can't even figure out why I would have thought it was hard before, but it must just be because I was still a total beginner in the kitchen. The thing that it is so great about this recipe is that the flavor of the broth and onion really stands out. It's not the cheese that is the shining star in this soup (even though I would never leave it out). The entire bowl of soup gets eaten, and it's so good that it leaves me wanting to eat even more! So yes, the weather is slightly warmer, but I'd still make the soup again before fall. I don't want to wait as long as I did to make it again. I think you'll love this recipe and I hope you find it as satisfying as I do. Enjoy! 

Recipe for The Best French Onion Soup in the World

INGREDIENTS:
For the broth
2 Tbsp. of unsalted butter

1 1/2 Tbsp. of extra-virgin olive oil

2 medium red onions, sliced thin

1 medium yellow onion, sliced thin
1/2 tsp. of sugar
2 leeks, sliced thin
2 cloves garlic, pressed
2 1/2 cups of chicken broth
1 1/4 cup of beef broth
1/4 cup of dry red wine
2 sprigs of fresh Italian leaf parsley
3 sprigs of fresh thyme
1/8 tsp. of kosher salt
Freshly ground black pepper

For the toasty & cheesy topping
Slices of french bread
Slices of high quality Parmesan or Romano cheese

DIRECTIONS:
For the broth
Put the butter and olive oil in a large stockpot set over medium heat. Once the butter has completely melted, add in the slices of onion. Cook, stirring frequently, for about 8 minutes. Then add in the leeks and sugar. Continue to cook and stir, until the onions are caramelized (about 12 - 15 minutes). Add the pressed garlic in and cook for 1 minute. Add in the chicken broth, beef broth, and red wine. After you add in the red wine, scrape the browned bits on the bottom of the pot. Add in the sprigs of parsley and thyme. Stir in the salt and a few grinds of black pepper. Cover the pot and reduce the heat to medium-low. Simmer for 25 - 30 minutes. Once if has finished cooking, remove the parsley and thyme from the pot. Sprinkle with extra salt and pepper to taste.

Adjust your oven so the rack is in the second to highest position in the oven. Preheat the broiler. Ladle the soup into oven-safe bowls and place them on a sturdy baking sheet. Top the soups with slices of bread and cheese. I usually try to cover the entire top with bread and layer the cheese on top of the bread slices. Put the baking sheet with the bowls into the oven under the broiler and cook until the cheese is bubbly (watch it the entire time, it should take only a few minutes). Remove from oven, let rest a couple minutes, then serve!

Recipe Adapted from Annie's Eats 

Sweet Potato Soup

Are you craving healthy? I know I am, after all of the Valentine's Day treats that were passed out last week. So much for eliminating sugar in 2013! This soup has many ingredients that help to purify and detox the body, such as garlic, ginger, turmeric, olive oil, and water. Not only is this sweet potato soup super healthy, it is also super yummy!  I enjoy eating this soup for lunch or dinner. For extra health benefits, add celery sticks to the side of the soup for dipping. For extra taste benefits, add a toasty bread to the side for dunking!

Recipe for Sweet Potato Soup 

INGREDIENTS:
3 Tbsp. of extra-virgin olive oil
1 medium yellow onion, chopped small
1/8 tsp. orange zest
1 tsp. cinnamon
3/4 tsp. turmeric
1/8 tsp. crushed red pepper flakes
1 tsp. of grated fresh ginger
A pinch of ground cloves
A dash of cayenne pepper
3 1/2 cups chicken or vegetable broth

3 cups water

4 - 5 large sweet potatoes, peeled and chopped into even-sized pieces
1 cup of baby carrots
2 Tbsp. honey

Cashew Milk (to stir in)
1/2 cup cashews
1 cup of water, at room temperature

DIRECTIONS:
Heat olive oil over medium high heat. Add onion and cook until soft, about 3 - 5 minutes. Add in spices, orange zest, and ginger and cook for 45 seconds. Add water, broth, potatoes, carrots and bring to boil. Lower heat and simmer for 25 minutes. Remove from heat and puree soup with an immersion blender.
Make the cashew milk. Put the cashews in the bowl of a food processor and pulse until it becomes close to the consistency of a paste. Pour the water through the feed tube with the processor running. Add the cashew milk into a liquid measuring cup. Return the soup to very low heat, stir in the cashew milk and the honey. Mix well.
Serve soup immediately. Top with extra cashews, if desired. For dipping, consider serving with celery sticks or bread. Enjoy!

*Recipe inspired from several different sweet potato soup recipes that were found online.

Italian Wedding Soup

Visit my new website, Make It and Bake It with Beth, for the Italian Wedding Soup recipe.

Savory Kale & White Bean Soup w/Homemade Croutons

Wow, it has been so cold lately! I know it was well below freezing in Maryland all of last week, and in some parts of the country it was well below zero. I would never survive in a place that has bouts of frigid weather for a period of 10 days or more. The cold really does a number on the body! It is amazing how this past weekend felt so nice - in the 30s! In order to stay warm, I have been making lots of soup in my kitchen these days. I made an Italian Wedding Soup which is incredible (and I'll post that recipe soon), and I also made this kale and white bean soup. It i s such a very tasty and savory soup, and meat lovers will not even miss the meat. The soup is super flavorful and healthy, AND it is really easy to make. It definitely warms & comforts the soul. Enjoy - and stay warm!

Recipe for Savory Kale & White Bean Soup

INGREDIENTS:

2 Tbsp. of extra-virgin olive oil

1 medium yellow onion, chopped 

4 cloves of garlic, pressed

3 (15.5-ounce) cans of great northern beans, drained

4 cups of chicken or vegetable broth 

3 cups of water

1 rind or thick slice of Parmesan cheese

1 bay leaf

1/2 tsp. of dried rosemary

1/2 tsp. of crushed red pepper flakes

1 1/2 tsp. of salt

1/4 tsp. of freshly ground black pepper

10 - 12 ounces of kale greens, chopped (you may prefer to remove the stems, but I included them)

Grated parmesan cheese, for topping

Homemade Croutons, for topping (recipe below)

DIRECTIONS:

In a large pot, heat olive oil over medium-low heat. Add in the onion and saute for 3 - 4 minutes, until softened. Add in the garlic and cook for about a minute. Stir in the beans, broth, water, cheese, bay leaf, rosemary, red pepper flakes, salt, and black pepper. Allow the soup to simmer on low for about 10 minutes, stirring occasionally. Add in the kale leaves, and simmer for an additional 3 minutes. Ladle the soup into bowls and top with parmesan cheese and croutons.

Makes 6 - 8 generous servings. Approximately 250 - 335 calories a serving (without Parmesan & croutons for garnish). 

Soup Recipe Adapted from: Epicurious 

Recipe for Homemade Croutons

INGREDIENTS:

Half a loaf of crusty bread - such as french, cut into crouton-sized pieces (cubes)

A few generous drizzles of extra-virgin olive oil

Salt & freshly ground black pepper

DIRECTIONS:

Preheat the oven to 400 degrees. Place the cut bread onto a baking sheet and drizzle with olive oil. Stir gently to coat well. Sprinkle on a little bit of salt and black pepper. Place baking sheet on the top oven rack and cook for about 10 - 15 minutes, or until crispy. Top each bowl of soup with 4 -5 croutons, and store any leftovers in an airtight container at room temperature.  

White Chicken Chili-Soup

I hope everyone had a very nice Thanksgiving holiday. I have really enjoyed my extra days off from work. I am sure that everyone probably ate way too much on Thanksgiving, and the foods that they ate were pretty gluttonous. That is why I am choosing to post this recipe for this chili-soup, because it is a healthy & delicious meal! I call this a chili-soup because it really is a cross between the two. It is not too chunky or too soupy, it is just right! My friend emailed me this recipe last year from All Recipes. I have made it a few times, and it never disappoints. It is packed full of delicious flavors - including cumin, cilantro, and lime. The recipe makes at least 10 servings, so it is really good for leftovers. Make sure to top it with your favorites - I chose to top mine with grated cheddar cheese, avocado slices, and tortilla chips. Enjoy!

Recipe for White Chicken Chili-Soup 

INGREDIENTS:
3 Tbsp. of Extra-Virgin Olive Oil
5 (5 - 6 ounce) skinless & boneless chicken breasts, cubed
2 large yellow onions, chopped
6.5 cups of chicken broth
2 (4 ounce) cans of diced green chiles
2 tsp. of garlic powder
1 Tbsp. of ground cumin
1 1/2 tsp. of dried oregano
1/2 tsp. of cayenne pepper
A dash or two of salt
2/3 cup of fresh cilantro leaves
4 (15.5 ounce) cans of cannelini beans
Juice of 1/2 lime
Toppings: cheddar cheese, sliced avocados, tortilla chips, sour cream
DIRECTIONS:
Heat the olive oil in a large pot set over medium-high heat. Put in the chicken pieces and chopped onion and cook for about 5 minutes, stirring frequently. Add in the chicken broth, green chiles, garlic powder, cumin, oregano, cayenne pepper, salt, and cilantro. Allow the mixture to come to a boil and then immediately reduce the heat to medium-low and simmer for 15 - 20 minutes. Add in the beans and simmer for another 5 minutes. Make sure that the chicken is cooked all the way through (I usually take a piece out and cut into it with a knife to make sure the inside is not pink, that way I know it's done). Turn the heat off and then squeeze in the lime juice. Stir soup, and season to taste. Serve each bowl of soup with your favorite toppings.

Recipe Adapted from: All Recipes 

Curried Pumpkin Mushroom Soup

 Please visit my new blog, Make It and Bake It with Beth, for the curried pumpkin mushroom soup recipe.