Soup

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a bowl of soup with carrots, broccoli and cabbage in it on top of a wooden table

a cutting board with a knife on top of it and an onion on the side

1K views · 729 reactions | Homemade taco soup! 🍲 #homemade #tacosoup #stayclassy #imcold | Miranda #stayclassy

a woman cutting up carrots on top of a wooden counter

Allrecipes on Instagram: "A hug in a bowl 🫂✨ This Italian Penicillin Soup is all you need to cure those under the weather and seasonal colds. 🥣 Ingredients 8 cups lower-sodium chicken broth 2 cups chopped sweet onion 1 1/2 cups peeled and coarsely chopped carrots (about 2) 2 celery ribs, coarsely chopped 6 garlic cloves, smashed and peeled 3/4 teaspoon kosher salt 4 thyme sprigs 2 fresh bay leaves 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish 4 ounces uncooked pastina pasta 2 cups shredded rotisserie chicken Fresh flat-leaf parsley leaves Directions Gather all ingredients. Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high; reduce heat to medium-low, and simmer until vegetables are softened, ab

someone holding up a piece of paper with writing on it in the middle of a kitchen

Owen Han on Instagram: "Loaded Potato Soup 🥔 INGREDIENTS * 4 slices bacon, diced * 2 tablespoons unsalted butter * 1 small onion, finely chopped * 2 celery stalks, finely chopped * 2 tablespoons all-purpose flour * 4 cups chicken stock * 1 cup whole milk * 1 cup heavy cream * 4 russet potatoes, peeled and diced into 1/2-inch cubes * 1 teaspoon paprika * 1 teaspoon chicken bouillon powder * Salt and freshly pepper, to taste * 2 cups Tillamook cheddar cheese, shredded (divided) * For topping: sliced scallions, sour cream, extra cheddar"

Elena Davis| Italian Recipes on Instagram: "The 2nd potato soup that changed my mind about hating potato soup 😅 (scroll my feed for 1st one)… ⭐️Comment “SOUP” and I’ll send the recipe right to your 💌DM! Follow, @cucinabyelena, so the DM will show up in your IG inbox 📥. Or, G00gle: “CucinabyElena Sausage Potato Soup“. 🥣This creamy sausage 🥔potato soup is rich, hearty, and flavorful. It is the ultimate comfort food for soup season. Tender potatoes, savory Italian sausage, and a velvety, creamy broth make it a family favorite!🌟Serve with a side of crusty bread. You will also love my Loaded Baked Potato Soup. It’s sooooo gooooood and checks all the boxes for a cozy meal 🥣! Mangia, 💙,Elena. #potatosoup #soupseason #souprecipe #comfortfood #delish #soups #whatsfordinner"

a table topped with plates of food next to a pot filled with soup and potatoes

Xandy Sutherland Nickel on Instagram: "My grandfather Ralph was the greatest man I knew. Potatoes, whether playing One Potato, Two Potatoes, Three Potatoes, Four or helping him harvest them from his garden, will always remind me of him. Like Papa, potatoes are simple, nourishing, comforting, and emotionally filling. On the day of his funeral, I read the following poem I wrote and tucked a copy into his jacket pocket which laid right beside his favorite New York Yankees baseball cap. I will live forever with the nostalgia of playing in his yard, sitting with him on the porch swing, and receiving his loving hugs which included strong pats on the back. Through the car’s back window, I will continue to watch as he waves and gently cries until I am long out of view. Thankfully I have memories o

Slow Cooker Chili | *SLOW COOKER CHILI* - PRINT the recipe: https://www.wyseguide.com/slow-cooker-chili/ Warning: *controversial post* 😂 Slow cooker chili may not be the... | By Wyse Guide | Well, hello. You know what I love? I love when I can have a chili going all day and then come home after a day of work or working outside and it's ready to go. Growing up, we always had Slow Cooker Chili. Mom would have it going all the time in a slow cooker whether she was home, whether we were away and it was so nice to come home to and smell. It actually became one of my favorite meals and before I would go to college always, I'd make sure that we made chili so I could just have that home meal before and this is what it's going to be. A humble slow cooker chili, pretty much exact how I had growing up. Maybe just a slight few little tweaks but it's wonderful because you just put it all in here and it's ready to go and to start, we're going to start with the ground beef. Now, I've had it going over just you know, a medium flame until I've kind of been breaking it up as it goes and making sure that's all cooked. Now, I get a fairly lean ground beef, it's grass fed so there's not a lot of fat with it but I'm going to pour all the juices and all that right in the flow cooker. We're going to start with this great ground beef. So, this is like a ground beef chili. Now, I understand. There are so many different types chili and you know what purest are going to say this isn't a chili it's not correct yeah probably not guess what though it's good and if nothing else it's a Midwestern chili and there's nothing wrong with that it's just delicious so now you just kind of need to think of all the things you want to add to a chili for me that's going to be lots of delicious beans and vegetables and then spices of course so I have my onion chopped up I'm going to add my onion now what's great about this is you're thinking raw onion yeah it's going to sit it's cook, it's going to soften, it's going to do it's thing. This is not one of those, you know, I do chilies where I make my own powders. I do different methods to them. I add weird ingredients. No, this is not one of those chilis. This is just that good home chili. You know, grandma was one that I loved. She would always, she would love chili and she would always just be adamant that everyone else's chili was better than hers. Hers was delicious but she would always be adding weird ingredients. She would try all those things like maybe some chocolate maybe some coffee I'd stop by and she'd say okay taste this this is going to have this in it or that in it it was always good but she'd always say but it's not like other people's I think we always think everyone else's chili is better so what I'm doing is just chopping up whatever peppers I have left in the garden now that can be if you like things spicy which you know I do I'm using some hot peppers I'm using poblanos I'm using Anaheim I'm using whatever I had so if you have bell pepper and you like things a little bit more mild use the sweet bell pepper. It does not necessarily matter. It's just it's going to give you that great pepper flavor. I'm using spicy ones because I like my chili to have a kick. I do and we are still in the time of year where even after a couple, you know, kind of cold nights, I usually still have some good peppers going. So, I'm going to finish chopping this up and we're just going to keep dumping the slow cooker and being ready to go. I'm adding in the last bits of the peppers so you can see I chose some red, some green. I tried to take some most of the seeds out and the pith. That's where even more heat is. Obviously, you can change it to whatever you like. If you want it hotter, want it not as hot. Why not live on the edge? Make it hot. So now, we can talk about the beans. Now, we always use canned beans growing up. So, guess what? I'm using canned beans. You can also cook your own beans and add them. I'm using kidney beans or a red bean which is to me it's traditional and I like some of the liquid in there with it. It still has a lot of flavor and then the pinto beans. Now, with the pinto, I put about half of them in and then with this other half, this is, I think grandma started doing this and then mom, you mashed 'em up. So, I'm going to mash this up really fine or as fine as I can because what this going to do is help thicken it. Give it a little bit of body 'cuz you know, when you think about it, this is a trick in a lot of different cuisines to make soups a bit thicker. You'll take out some maybe and blend it, process it, whatever it is just to kind of help give it some body. That's what you're doing here. So, mom and grandma had tried other things. They had sometimes done like a little bit of rice, a few tablespoons of rice that would kind of go to nothing and help thicken it but honestly, this beans, mashing them. Once it's done cooking, you're not getting mashed beans so you don't know that. Instead, you're just getting kind of a nice body to the soup without it being overly thick because here's the thing, when I was little, and I don't know if this is just a kid thing and let me say I do not do this anymore but I wanted a really thick chili and so I would just crush so many crackers kind of chili and make it like this I mean I think that's kind of gross but it was like a stew of more of a cracker stew with chili by the time I got done so you can see what I've kind of done is almost make what looks like a refried beans and again if that looks gross to you now you're not going to notice it when it's done but you're just going to have a nicer bodied soup and I think that's what's important here so I'm throwing that in and then, we can kind of finish up with little bit of molasses. So, there's always to me a little bit of counterbalance to kind of get just a little hint of sweetness out of the chili and you could do some brown sugar. What I like about molasses is one, if you follow my recipes, you know, I'm obsessed with molasses. That's because it has kind of a depth of flavor. The sweetness isn't just like in your face sweet. It has kind of that mask of the depth with it. So, kind of that caramelly burned caramel type flavor so I think it really balances out really well spices you need chili powder and a lot of it this is humble chili but it's also one that really needs to have it amped up we're not doing strong you know homemade chili powder or anything we are just doing some good old fashioned chili powder and then I'm going to do I'm going to kind of up it with some more cumin so chili powder has cumin but we really want to drive that home and already it smells just like chili it smells good and then I like to add some smoked paprika so this doesn't have the heat of like you know powder chipotle instead what you're getting is that nice smokiness. Little bit of sweetness with it almost too. I really like that. So now we can add our bay leaves. I always go out and I have bay on a just you know in a pot and I pick the leaves. I think these fresh ones are so much better than the dried ones that have been sitting in a jar for who knows how long. I think they add a sweetness and they're one of those things I get it. They don't you don't think they have flavor. That's probably because you've been having this sit in the cabinet. It's like for 10 years. No they won't have any flavor anymore. But you can buy them now in like the fresh herb section usually. So this is where if you've watched me can tomatoes, tomato juice, it's where it comes in. So, if I was going to buy it, I would use just like a strained tomato pureé because it has a more thick consistency to it without the chunkiness. I use my home-canned things obviously. So, I'm going to add that in and this is literally now where it almost becomes pretty much a soup. So, we're going to add it in. I mean, look at that. If that doesn't look absolutely delicious and I know you're thinking, oh Caleb, I don't no. I make mine maybe on the stove. Maybe you don't. This is the chili for you. So, I'm going to set this. You can do anywhere like six to eight hours. Gonna put the lid on. I'll stir it once or twice just more because you feel like you have to stir things when you're making 'em. Makes you feel like you're working harder and then, we're going to come back and we're going to have chili. It's so good. The chili has been cooking. It's done and how you know it's done is one, you can taste it to make sure that all the vegetables are cooked and you want to taste it at the end too to make sure you added enough salt in the beginning that everything is just kind of seasoned well. Smells so good. Now, you should fish out. Of course, the bay leaves at the end. I just need to taste it though. What I love with this chili is it's homey. It's easy. You throw it together. This isn't for people that want to enter necessarily like the perfect, amazing, traditional true chili. This is just like for a good, warm, wonderful bowl of just goodness. Now, on top, we were simple growing up. We would do some cheese because you know and then, of course, some crackers. Now, I won't, I will not crunch them all up and make that awfulness I did when I was growing up but I love, look at that. With each bite, you're going to get that beautiful, the beans and some pepper, some good just ground meat. I love, it just smells, smells so good. Mm. What I love, it's really well seasoned. If you add a good chili powder, that extra cumin, and some paprika, really just kind of turn it up and really make it well rounded and well balanced and give you some good flavor. It's a delicious just bowl on a cold chili day. You can have it going all day, come home after. You know what? This is perfect too for a game day. Throw it together in the morning. Tailgate with it. Take it to a game. Whatever you want and it's ready to go and it's good chili. It's kind of one of those chilis I feel like everyone loves. It has all the good components of maybe what you grew up with, what your grandma used with the peppers, the beans, the ground meat, It's wholesome. It's easy. It's just great. It's what I help you do with it. Of course, I always say it but sharing these videos helps me a lot but it helps everyone else see. This is so doable. Good, wholesome food at home, pretty much from scratch. What could be better? So, share it around. Check my website, Wise Guide. com for this recipe and every other recipe and until then, have some people over and have some chili. It's just good.

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a person holding a bowl of food with some bread sticks sticking out of the side

502K views · 26K reactions | If Fall had a flavor it would taste like this White Chicken Chili with Crispy Cheese Taquitos! 🍂🔥🌮 It’s so creamy and comforting with the perfect pop of spice and heat to warm you up on a chilly fall day!🫠 And to really make this chili pop we pair it with these crispy & cheesy taquitos that are so fun and delicious!🤤 And trust me when I say make extra taquitos for this one!🔥 Make sure to save the recipe for your next meal, and share this with someone you would smash this deliciousness with!✌️ White Chicken Chili 1/4 cup Avocado Oil 1 large Onion, Diced 2 Poblano Peppers, Seeded & Diced 2 cups Fresh Fire Roasted Corn (Frozen will work) 1/4 cup Chopped Garlic 2 tsp Chili Powder 2 tsp Cumin 2 tsp Smoked Paprika 2 tsp Mexican Oregano 2 tsp Kosher Salt 1 tsp Black Pepper 2 cups Chicken Stock 1 - 15 oz Can Unsweetened Coconut Milk Few Glugs of Cholula Hot Sauce 1 - 15 oz Can White Beans, Drained & Rinsed 1 Rotisserie Chicken Pulled Yellow Corn Tortillas Shredded Mexican Cheese Toppings: (Cotija Cheese, Avocado, Cilantro, Jalapeño, and lime) Add oil to a pot over medium heat. Add onions, poblanos, corn, garlic and cook for 5-7 minutes until softened and slightly caramelized. Add spices & salt, mix well, and cook another 1-2 minutes to really toast the spices and amp up the flavor. Add chicken stock, coconut milk, Cholula, white beans, and reserved corn ears. Allow to simmer and reduce over medium heat for 10-15 minutes. Remove 2-3 cups of the bean mixture, blend up, and add back to the chili to thicken it up! (Pro Tip: Make sure the bean mixture is slightly cooled before you slap on the blender lid and blend or it’ll get super messy and you’ll be wearing chili!) Serve with avocado, Cotija cheese, cilantro, jalapenos, and crispy cheese Taquitos! Enjoy food fam! #tasty #delicious #eeeeeats #food #foodie #foodstagram #lunch #dinner #yummy | Brandon Frohne