A tantalizing soup recipe arrived in my inbox this morning and seeing how it is a cold winter day,  a bowl of soup would definitely hit the spot! I had taken ground chicken out of the freezer last night which I thought I could easily sub it into this Tortilla Soup recipe.
I got through the first couple of steps and realized this soup was going NOWHERE fast! So I added some of this, a bit of that to liven it up. Ironically, it is called Tortilla Soup but I didn’t have any in stock but that’s okay, I had a fanging for Bannock anyway and surely one ought not consume both Tortilla Chips and Bannock in the same meal?

2 Tablespoons Italian Dressing
2 cloves Garlic, minced
1 lb Ground Chicken
6 cups Water
3 McCormick Chicken Boullion Cubes (all vegetable ingredients!)
1 28-ounce can Diced Tomatoes
1 each Green, Yellow Pepper, chopped
1 cup Corn Niblets
1 19-ounce can Black Beans, rinsed and drained
1 1/2 teaspoons ground Cumin
1 teaspoon Sea Salt
2 teaspoons dried Oregano
Pinch of Paprika
Pepper, to taste
Shredded Pepper Jack Cheese
Sliced Black Olives, garnish
Chopped Green Onion, garnish
Fresh Cilantro, garnish
Tortilla Chips, crushed

In large stock pot heat Italian dressing over medium-high heat and add minced garlic; cook for 2 minutes stirring often.
Add ground chicken and scramble fry until cooked through and slightly browned.
Add water, stock, diced tomatoes, chopped peppers, corn niblets, black beans, spices and bring to a boil.
Reduce heat and simmer for an hour.
Serve  topped with shredded pepper Jack, chopped green onions, sliced black olives and fresh cilantro.
Sprinkle with Tortilla Chips, if desired.

A perfectly spicy soup. While the soup is simmering away you will have plenty of time to make Cornbread, Cheddar Cheese Biscuits or Bannock!

1 Tablespoon Olive Oil
1 pkg Yves Just Like Ground Round
1 Onion, chopped
2 cloves Garlic, minced
1 each, diced Red Pepper, Green Pepper, Yellow Pepper
1 can (796ml) Diced Tomatoes
1 can (796ml) Crushed Tomatoes or Tomato Sauce
1 1/2 Tablespoons Adobo Seasoning*
1 1/2 teaspoons Lime Juice

2 cups Corn Kernels, frozen or if using canned corn, drained
1 can (398 ml) Black Beans, drained and rinsed
1 can (398 ml) Red Beans, drained and rinsed

Cilantro, chopped
Sliced Black Olives
Sour Cream
Shredded Cheddar or Monterey Jack Cheese

In Dutch Oven, heat olive oil over med-high heat and sautee onion for a few minutes; add garlic and continue cooking for a few more minutes until the onion is soft.
Add chopped peppers and cook for 5 minutes, stirring often.
Stir in Just Like Ground Round.
Pour in diced tomatoes, crushed tomatoes and lime juice, swishing a bit of water in each can
Add Adobo Seasoning and stir well.
Add black and red beans.
Bring all to a boil, reduce heat and simmer for an hour.
Add kernel corn and heat through.

Serve hot, topping each bowl of soup with a bit of chopped cilantro, a dollop of sour cream, a few sliced black olives and a smattering of shredded cheese.

*Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.

 

Winter had finally hit! When my husband was asked what he wanted for dinner he replied, “This cold weather calls for some kind of soup.” He jumped all over my suggestion of Pea and Ham soup, minus the ham. Well, I did add ham but I wanted to be able to eat it too so added pan-fried chunks of ham at the serving stage.

2 1/4 cups dried Split Peas (1 lb/454gm) sorted and rinsed
8 cups Water
2 McCormick’s Vegetable Stock cubes
1 large Onion, diced
2 stalks of Celery, finely chopped
1/4 teaspoon freshly ground Black Pepper
1 teaspoon Tarragon
3/4 teaspoon Thyme
3 carrots, grated

200 grams thickly sliced Ham, chopped

In large stock pot saute the onion in a bit of olive oil until soft.
Stir in chopped celery, tarragon and thyme and continue cooking for a few minutes.
Add split peas, water, pepper, grated carrots and vegetable stock cubes and bring to a boil.
Cover and simmer for about 3 hours, stirring occasionally.
I used an immersion blender to break down some of the split peas. If you don’t have an immersion blender, use a potato masher.
About 15 minutes before serving, pan fry the chopped ham over med-high heat until heated through and lightly browned.
Ladle soup into each bowl, add ham, if desired.
Top with freshly ground black pepper

8 servings

Original Recipe :
Crocker, Betty. “Betty Crocker’s New Cookbook.” Recipe. Split Pea Soup.  Minneapolis, Minnesota: Macmillan, 1996,

Everyone loves scalloped potatoes! But sometimes there is just too much leftover. I had a whole lot left over and simply had to come up with a new way to serve ’em up instead of just heating them up as a side.

Naturally I googled  Scalloped Potato soup because I had it in my head that it had probably been done and I was right. I loosely followed a recipe I found on AllRecipes, tweaking here and there and came up with what I thought was almost better than the original Scalloped Potatoes!

4 cups Scalloped Potatoes, cut into bite size pieces
4 cups Water
2 McCormick’s Vegetable Stock Cubes
1/2 teaspoon ground Thyme
1/2 teaspoon ground Sage
1 teaspoon Garlic Powder
1 bunch Broccoli, cut into small pieces

Drag a knife through leftover scalloped potatoes, turn pan, drag through again to create bite size pieces of potatoes.
In large saucepan combine potatoes, water, vegetable stock cubes, thyme, sage and garlic powder; bring to a boil.
Reduce heat to a simmer, toss in broccoli, place tight fitting lid on pot and cook until broccoli is tender; about 12 – 15 minutes.
If desired, top each serving with a bit of shredded cheddar cheese.
Serve with warm Herb Biscuits.

The link for the recipe that I sort of followed:

Scalloped Potato Soup