Hot, hearty, comforting and utterly delicious! Beef Stew for a Crowd is best when made in advance, which is perfect for entertaining!
Soups & Stews
If you’re looking for a way to warm yourself, from the inside-out, you’ve come to the right place.
Today’s roundup of homemade “love in a bowl” is just what you need to thaw out your family and friends, and give them a big old food-hug!
Sit down to a big bowl of chicken and leek soup with kale and noodles to cure whatever ails you. It’s comfort food for the body and soul!
To make this an easy weeknight dinner, I’ve used a store-bought rotisserie chicken and also store-bought chicken broth. You’re welcome!! 🙂
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite.
Get ready for rave reviews when you set this 30 minute meal on the table!
Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies.
It can be made with or without sausage, so it’s perfect for anyone, and for any meal.
German Onion Soup has plenty of caramelized onions, beer, bratwurst and pretzel roll croutons which will soon become a family favorite!
Surprise! I’ll bet you didn’t see that coming.
This chili can be made with or without meat. Since my husband enjoys his chili with meat, I added browned bits of Italian sausage into the slow cooker along with all the other ingredients.
However, by omitting the sausage and swapping vegetable broth for the beef broth, this chili becomes completely vegetarian. Talk about versatile!
I originally came up with this idea for tater tot chowder when looking for a way to use leftover tater tots.
The result was this hearty, delicious and comforting chowder that I immediately knew I had to revise, rewrite and share with you!
This recipe for Delicioso White Bean, Fennel & Italian Sausage Soup is one I found, and adapted, from Cooking Light Magazine. I didn’t change the recipe much, but I did add more fennel (because I love the light anise flavor of fennel a lot lately), and I also increased the amount of white beans from the original recipe, and I omitted the sage and parsley because I forgot to purchase them at the market. Doh!
Other than that, this recipe I’m sharing is pretty much just as it was written in the magazine. I DO NOT take credit for this recipe, but I do take credit for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine. I strongly urge you to make this soup. It’s delicious!
It doesn’t often happen that I’ll make a meal twice in a matter of two weeks time. However, this Italian Pepperoni Soup is so amazing I could easily see myself making it on a regular weekly rotation, and that’s saying something pretty special!