When the seasons change, I always look at it as a time where we can get creative in the kitchen, as well as bring back favorite recipes that go with the weather. So, as cliché as it sounds, soups are always something I look forward to. They’re always filling, we always have leftovers (hello easy lunch), and they’re typically relatively easy (something I always appreciate). Being up in the mountains we’ve been able to make a few of our favorites, and it inspired today’s post: The 5 Soups We Make On Repeat!
Hoping when we get back to try my hand at a minestrone as well!
Hope you all have a great day!
_________
HEARTY VEGETARIAN CHILI
One of my favorite, super easy, vegetarian chili recipes! We actually made it the other night and it’s always a hit with the entire family! We most recently topped it with avocado + corn bread crumbles and it was amazing!
SAUSAGE, SPINACH, + WHITE BEAN SOUP
In the cooler months, I always love to incorporate my favorite food items into different dishes. Which is where this soup recipe came from. One of our favorite dishes are our sausage bowls… but this sausage, white bean, and spinach soup is a delicious spin on that dish!
GOLDEN LENTIL SOUP
This golden lentil soup is an all time favorite from a local Mediterranean restaurant…. and when they came out with a cookbook, it became a regular rotation dish during the fall/winter months for us. It’s my favorite “leftover” soup since I think it actually tastes better the next day! (I always put a disclaimer here that this is a very old blog post….)
HEARTY FALL VEGETABLE SOUP
When I was pregnant with Camille, I craved vegetable soup ALL. THE. TIME. And instead of buying pre-made soup, I decided to try my hand at my own recipe. This hearty vegetable soup satisfied all of my pregnancy cravings and is still a favorite on a cold fall evening.
CHICKEN POZOLE SOUP
Pozole is my all time favorite soup to order whenever I’m at a Mexican restaurant, so when my mom found this pozole soup recipe last season (and brought us a batch) I knew I’d be making it again and again every fall/winter season. It’s full of flavor and I always make extra to have some for lunch the following day.
