Happy Soup Week!
I made some soup for you.
Some really healthy, hearty, and flavorful soup!
Not to mention, some of the best cornbread you have ever tasted in your life!
This week in the blogging world, my favorite group of ladies have gathered together to bring you a week full of delicious soups and such that will warm you up.
So many soups! Which one to make next?!?!
Check out these links throughout the week to see the wonderful soup creations these talented ladies have created....
Katie of Hill Country Cook: 3 Bean & Spinach Soup + Le Creuset GIVEAWAY!
Kirsten of Comfortably Domestic: Broccoli Cheddar Soup & Bread Bowls
Madeline of Munching in the Mitten: Garbage Soup
Megan of Wanna Be A Country Cleaver: 40 Clove Garlic Chicken Soup with Parmesan Croutons
Lauren of Climbing Grier Mountain: Sunchoke Soup with Gorgonzola and Honey Crostini
Don't all of those look fantastic!?!?
Such a great selection of wonderful soups!
Hearty Vegetable Mexican Soup
-1 tbsp Extra-Virgin Olive Oil
-1/2 Yellow Onion-diced
-1 Medium Zucchini-diced
-1 Medium Yellow Squash-diced
-1 Red Bell Pepper-diced
-4 ounces sliced Mushrooms
-1 tbsp minced Garlic
-15 ounce can Chickpeas, drained and rinsed
-14 ounce can Diced Tomatoes
-1 cup Fat Free Low-Sodium Chicken Broth
-1/4 cup chopped fresh Cilantro
-1 tbsp Lime Juice
-1 tsp Cumin
-1 tsp Chipotle Chili Powder
-1/2 tsp Salt
-1/4 tsp Pepper-Sour Cream, Cheddar Cheese & Green Onion (for garnish)
Heat the olive oil in a dutch oven over medium heat. Add the onions, zucchini, squash, red bell pepper and mushrooms. Cook and stir until tender, about 6-8 minutes. Add the minced garlic, stir to combine and cook for 1 minute. Then add in the rest of the ingredients (chickpeas to pepper) to the dutch oven. Stir to combine and bring the soup to a simmer until hot.
Serve the soup into individuals bowls and garnish with sour cream, cheese and green onions.
Recipe Adapted from Picky-Palate
Now let's not forget about this guy!
This cornbread is truly amazing and perfect with this soup.
You are going to love it!
Jalapeno Cheddar Cornbread
-1-1/2 cups Flour
-1/2 cup Cornmeal
-2 tbsp Sugar
-1 tbsp Baking Powder
-1 tsp Salt
-1 cup Milk
-2 Eggs - lightly beaten
-1/2 cup Butter - melted
-1-1/2 cup shredded Cheddar Cheese - divided
-1 Green Onion - chopped
-1 tbsp seeded and diced Jalapeno Pepper
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a smaller bowl, combine the milk, eggs and melted butter. With a spoon or spatula, stir the wet ingredients into the dry ingredients until the lumps are just dissolved. Gently mix in 1 cup of the cheddar cheese, green onion and jalapeno pepper. Allow the mixture to rest in the bowl for 20 minutes.
Preheat the oven to 350 degrees (F) and grease a 8x8 baking pan.
Pour the batter into the baking dish, smooth the top and sprinkle on evenly the remaining 1/2 cup of cheddar cheese. Bake for 30 minutes or until the toothpick comes out clean. Cool on a baking rack and cut into 9 equal squares. Delicious! Enjoy!
Recipe Adapted from Ina Garten, Barefoot Contessa