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Category: Soup

One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Wednesday evening, and I’m staring into the abyss of my refrigerator, silently hoping for a miracle. You know, one of those magical moments when dinner just materializes without much effort. Alas, the fridge reveals only lonely carrots, wilting celery, and a half-used onion. But hey, sometimes the best meals start with a scavenger hunt, right? That’s when I remembered this gem of a recipe: One Soup, Two Ways. It’s like having your cake and eating it too, but with soup! You get the hearty, rustic charm of chunky vegetables or the silky smoothness of cream of vegetables—all from the same pot. It’s quick, comforting, and perfect for those nights when you’re in dire need of warmth and coziness, without a lot of fuss.

Jump to Recipe

What You’ll Need

You’re in luck! This recipe mostly calls for pantry staples, so you might not even need to make a grocery run. Here’s what you’ll need:

  • Olive oil
  • Garlic, minced
  • Onion, chopped
  • Carrots, sliced
  • Celery, sliced
  • Salt
  • Canned tomato puree
  • Canned corn
  • Chicken broth
  • Canned beans
  • Dried herbs like thyme
  • Whole cooking cream (for the creamy version)
  • Turmeric

How to Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

  1. Heat the olive oil over medium-low heat in a soup pot, big enough to hold all the goodness. The aroma of sizzling garlic and onions will greet you first—just the start of this flavorful journey.
  2. Add the garlic, onions, carrots, and celery. Give them a gentle stir, sprinkle the salt, and cover the pot. Let them sweat for about 10 minutes, until everything softens and the kitchen smells like a hug.
  3. Stir in the tomato puree and corn. Allow this medley to cook for a few minutes, until the puree deepens in color, promising robust flavor.
  4. Pour in the chicken broth, crank the heat to maximum, and bring it all to a boil. This is where the soup starts to take shape, bubbling with potential.
  5. Introduce the beans into the pot and season with your choice of dried herbs. Thyme is a personal favorite; it adds a gentle earthiness.
  6. For the chunky version, let this simmer for another 10-15 minutes until everything is heated through.
  7. If you’re feeling like a creamy delight, blend the soup in batches after the simmering. Stir in the whole cooking cream and a pinch of turmeric for a golden hue and a hint of warmth.

Cook’s Notes

I totally get it; sometimes soup can be a little intimidating, but don’t stress. The key here is to let those veggies sweat properly at the beginning—it builds the foundation of flavor. If you’re making the creamy version, remember not to fill your blender too full, or you might end up with a soup explosion (learned that the hard way). Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Make It Your Own

Here are a few ideas to give this soup your own twist:

  • Swap the beans for chickpeas for a nuttier flavor and a bit more texture.
  • Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
  • Add cooked shredded chicken for a protein boost and to make it extra hearty.
  • Try coconut milk instead of cream for a dairy-free, subtly tropical twist.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Soup’s on, friends. Enjoy every spoonful. 🍲

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Classic French Onion Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly weekday evening, the kind where the wind seems to seep through every layer of clothing, and all I can think about is wrapping my hands around a warm bowl of something comforting. That’s how I found myself in the kitchen, wrestling with the idea of making a classic French Onion Soup. You know, the kind with a deep, rich broth and a cheesy, bubbly top that smells like pure coziness. It’s the perfect dish for those nights when you want to impress yourself with something that feels a bit fancy yet totally do-able. Spoiler alert: this recipe is easier than it seems and totally worth every bit of effort. Oh, and if you’re in a hurry to dive in, I’ve got you covered.

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What You’ll Need

Guess what? You might already have most of these ingredients hanging out in your kitchen. This recipe leans on everyday staples with a few stars that bring the magic.

  • 2 tablespoons of salted butter
  • 4 large yellow onions, sliced thin
  • 2 tablespoons of flour
  • 1/2 cup of sherry
  • 8 cups of beef broth
  • 4 sprigs of fresh thyme
  • 3 sprigs of fresh parsley
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 French crusty baguette
  • 2 cups of shredded gruyere cheese

How to Make Classic French Onion Soup

  1. Preheat your oven to 400°F (200°C). This is crucial for that cheesy top finish.
  2. In a large Dutch oven, melt the butter over medium heat. Let it sizzle and foam—it’s the signal that your onions are ready to join the party.
  3. Add the sliced onions to the pot and sprinkle them with flour. Stir occasionally, adjusting the heat between medium and low. You’ll want to do this for about 45 minutes until they turn a tender, golden brown. If they start to brown too quickly, don’t hesitate to lower the heat.
  4. It’s de-glazing time! Pour in the sherry and scrape up those flavorful bits stuck to the bottom of the pot—aroma heaven.
  5. Add the beef broth and bring everything to a rolling boil. The anticipation builds!
  6. Toss in the fresh thyme, parsley, bay leaf, and season with salt and pepper. Simmer gently for 15 minutes, letting the flavors mingle and deepen.
  7. Meanwhile, slice the baguette and butter each piece. Arrange them on a cookie sheet and bake for 5-10 minutes until they’re dry and ready to soak up all that brothy goodness. Set aside to cool just a bit.
  8. Remove the herb sprigs and bay leaf from the soup. Ladle the soup into four oven-safe ramekins. Now, the fun part: top each with a slice of crusty bread and a generous sprinkle of gruyere cheese.
  9. Place your ramekins on a cookie sheet (for easy handling) and bake uncovered at 400°F for another 5-10 minutes until the cheese is bubbling. For an extra golden top, switch to broil for one more minute.
  10. Finally, serve warm and watch the smiles unfold around the table.

Cook’s Notes

Okay, here are a few nuggets of wisdom to ensure your soup is spot-on. First, let’s talk onions. Low and slow is key for that melt-in-your-mouth caramelization, so patience is your best friend here. And always taste your broth before seasoning—sometimes beef broth can be saltier than expected.

If you’re making it ahead, the soup base can be stored in the fridge for up to 3 days. Just reheat gently and add the bread and cheese topping before serving. Leftovers? They reheat beautifully in the oven; just keep the bread and cheese separate until you’re ready to enjoy round two.

Make It Your Own

Want to put a personal spin on this classic? Here are some tasty variations:

  • For a vegetarian version, swap the beef broth with a robust veggie broth and add a splash of soy sauce for depth.
  • If sherry isn’t your thing, try a dry white wine or even a splash of brandy for a different kind of warmth.
  • Love a bit of heat? Add a pinch of red pepper flakes to the onion mix for a subtle kick.
  • Switch up the cheese! Try a combo of gruyere and sharp cheddar for a more pronounced flavor.

If you give this recipe a try, I’d love to hear how it turns out—drop a comment or tag me in your delicious creations. Happy cooking, and may your kitchen be filled with warmth and joy!

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Chicken Porridge | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday evenings where all you want is something warm and nourishing that hugs you from the inside out. I was staring into my pantry, contemplating the array of tins and boxes, when I stumbled upon a forgotten bag of rice. That was the moment Chicken Porridge became my saving grace. It’s a dish that’s comforting, easy to put together, and just sophisticated enough to impress with its humble roots. You’ll love how straightforward this recipe is, and honestly, it uses things you probably already have lying around – except maybe the fresh ginger, but trust me, it’s worth a trip to the store.

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What You’ll Need

You’re going to love how this one simple dish can use up the odds and ends in your kitchen. Let’s raid the pantry and the fridge:

  • 1 cup of rice (any kind you have will do, but jasmine is my favorite)
  • 2 cups of chicken stock (homemade if you have it; the boxed kind works too!)
  • 1 large chicken breast
  • 1 medium carrot, diced
  • 1 tablespoon of julienne young ginger
  • 1 teaspoon of white ground pepper
  • 2 tablespoons of chopped parsley
  • 2 shallots, thinly sliced
  • 1 spring onion, diced
  • 2 tablespoons of vegetable oil
  • Salt to taste

How to Make Chicken Porridge

  1. Start by deep-frying the sliced shallots in the vegetable oil until they turn a gorgeous golden brown. The aroma will be irresistible! Drain them on a paper towel and set them aside. Save that shallot-infused oil; it’s liquid gold.
  2. Wash the rice under cold water until the water runs clear. This helps keep the porridge from becoming too sticky.
  3. Mix the washed rice with a tablespoon or two of the reserved shallot oil. This gives it an extra layer of flavor that is just divine.
  4. In a large pot, combine the rice, chicken stock, chicken breast, and diced carrots. Bring everything to a gentle boil over medium heat.
  5. Once boiling, reduce the heat to low. Let it simmer for around an hour, stirring occasionally. You’ll know it’s ready when the rice breaks down and the porridge thickens to a silky consistency.
  6. Remove the chicken breast, shred it using two forks, and return the shredded meat to the pot. This ensures every bite has a bit of chicken goodness.
  7. Warm everything through, then season with salt and white ground pepper. Taste as you go; you might prefer it a bit pepperier.
  8. Serve the porridge hot, garnished with diced spring onion, chopped parsley, julienne young ginger, and the crispy fried shallots. A few drops of that shallot oil on top, and you have a bowl of bliss.

Cook’s Notes

Don’t rush the simmering process; the longer it simmers, the creamier it gets. If you find your porridge too thick, just stir in a bit more chicken stock or water. This porridge keeps well in the fridge for a couple of days. When reheating, add a splash of water to bring it back to life. The crispy shallots are best fresh, but if you need to, you can store them in an airtight container for a day or two; they may just lose a bit of their crunch.

Make It Your Own

  • Swap the chicken for crispy tofu, and you’ve got a vegetarian version that’s just as comforting.
  • Use beef stock and thinly sliced beef for a heartier alternative.
  • Add a dash of soy sauce or fish sauce for an umami boost.
  • Throw in a handful of spinach or kale right before serving for some extra greens.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Eating your way through a rainy day has never been more delightful. Enjoy every spoonful!

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Best Potato Cheese Soup in a bread bowl | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen on a chilly Wednesday evening, staring at the contents of my fridge like they might magically assemble themselves into dinner. It had been one of those days, you know? The kind where you just want something cozy and comforting, but it needs to come together fast because you’re already running low on energy. That’s when I spotted the potatoes and cheese, and it hit me—Potato Cheese Soup! But not just any soup; this one is going to be served in a bread bowl. Trust me, by the time you ladle this velvety magic into its warm carb cradle, you’ll feel like you just wrapped yourself in a fluffy blanket of culinary bliss. It’s rich, creamy, and feels like a hug in a bowl. Perfect for when life needs a pause button. And yes, it’s secretly pretty easy to make! Jump to Recipe

What You’ll Need

This ingredient list is a lifesaver because chances are, you already have most of these lurking in your pantry or fridge.

  • 2 tablespoons of olive oil
  • 1 sweet diced onion
  • 2 cloves of garlic, minced
  • 4 cups of chicken stock
  • 2 cups of water
  • 1 teaspoon of salt
  • 5 medium red potatoes, diced
  • 2 carrots, peeled and sliced
  • 1 cup of whole milk
  • 1/2 cup of heavy cream
  • 2 tablespoons of butter
  • 8 oz block of Velveeta cheese, cubed
  • 2 cups of shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Optional garnishes: bacon crumbles, chives, sour cream, shredded Parmesan cheese

How to Make Best Potato Cheese Soup in a Bread Bowl

  1. In a large heavy stock pot, heat 2 tablespoons of olive oil over medium heat. When the oil shimmers, toss in the chopped onions. Cook until they’re translucent and their sweetness wafts through the kitchen, about 2-3 minutes.
  2. Add the minced garlic and let it dance around in the pot for another minute until it’s fragrant but not brown.
  3. Pour in the chicken stock, water, and a teaspoon of salt. Stir to combine and then add in the diced potatoes and sliced carrots.
  4. Bring the pot to a boil. Let it work its magic until the potatoes are fork-tender, like a hot knife through butter.
  5. Turn off the burner and let things cool a bit. Scoop out about half of the potatoes into a food processor or blender. Blitz them until you have a smooth paste, then return them to the pot. This thickens the soup beautifully.
  6. Place the pot back on medium heat. Add the whole milk, heavy cream, butter, and Velveeta cheese. Stir gently until the butter and Velveeta have melted into a luscious pool. Make sure not to boil; adjust the heat to low as needed.
  7. Start adding the shredded sharp cheddar cheese, a handful at a time, stirring lovingly after each addition. Finish with a sprinkle of Parmesan cheese.
  8. Taste and adjust seasoning with salt and pepper. Remember, the cheeses are salty, so go slow and taste as you go.
  9. Spoon the soup into bread bowls, regular bowls, or even a mug if you’re feeling rebellious. Top with bacon crumbles, chives, a dollop of sour cream, and a sprinkle of extra cheese for good measure.

Cook’s Notes

This soup is your forgiving friend in the kitchen. If you find that it’s too thick, just splash in a bit more milk or chicken stock. It’ll hang out in the fridge for about 3 days, but I doubt it’ll last that long. When reheating, do so gently over low heat to avoid separating that creamy goodness.

If you’re planning ahead, make the soup without the cream and cheeses, cool it, and store in the fridge. When you’re ready to eat, reheat and then add the dairy components for freshest flavor.

Make It Your Own

  • Swap the Velveeta for a more natural cheese like Gruyère or Fontina for a different creamy texture.
  • Add crispy bacon directly into the soup for a smoky flavor boost that’s irresistible.
  • Go vegetarian by using vegetable stock instead of chicken stock. It’s still super flavorful!
  • Spice it up with a dash of cayenne pepper or a splash of hot sauce for those who like a bit of heat.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make my day. Here’s to warm bowls and full hearts!

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Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those cool, breezy evenings when the only thing I craved was a steaming bowl of something comforting yet invigorating. You know, the kind of dish that fills your kitchen with warm, aromatic spices and makes you feel like you’re wrapped in a cozy blanket. That’s when I stumbled into the delightful world of Vietnamese Beef-Noodle Soup with Asian Greens. This recipe is my go-to for those nights when you’re short on time but still want to treat yourself to something genuinely indulgent. The best part? It’s surprisingly easy to pull together, with a depth of flavor that will have everyone thinking you spent hours crafting it. Trust me, this is one for the books.

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What You’ll Need

Chances are, you already have many of these ingredients hiding in your pantry or fridge. Here’s what you’ll need to create this magical soup:

  • Sirloin steak, frozen for easier slicing
  • Wide rice stick noodles
  • Yellow onion
  • Fresh ginger
  • Garlic cloves
  • Cardamom pods
  • Star anise
  • Fat-free less-sodium beef broth
  • Water
  • Less-sodium soy sauce
  • Brown sugar
  • Fish sauce
  • Sesame oil
  • Baby bok choy leaves
  • Trimmed snow peas
  • Light miso
  • Fresh Thai chile
  • Fresh bean sprouts
  • Fresh basil leaves
  • Fresh mint leaves
  • Lime wedges for serving

How to Make Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

  1. Start by popping the sirloin steak into the freezer for about 10 minutes. This little trick makes it a breeze to slice into those thin, perfect 1/8-inch slices.
  2. While the beef is chilling, cook the wide rice stick noodles according to the package instructions. Once they’re done, drain them, rinse under cold water, and set aside.
  3. In a large saucepan, toss in the sliced onion, fresh ginger, garlic cloves, cardamom pods, and star anise. Cook over medium-high heat for about 5 minutes, stirring frequently until everything is beautifully fragrant.
  4. Add the beef broth and 2 cups of water to the saucepan. Bring it all to a boil, and then strain the broth mixture through a fine sieve over a large bowl, discarding all the solids.
  5. Pour the strained broth back into the pan, and stir in the soy sauce, brown sugar, fish sauce, and sesame oil. Bring this to a gentle boil, filling your kitchen with an enticing aroma.
  6. Add the baby bok choy leaves and trimmed snow peas to the broth. Let them simmer for about 4 minutes until the snow peas are crisp-tender and the bok choy has wilted beautifully.
  7. At the last minute, stir in the light miso until well combined.
  8. Now, divide 1/2 cup of the cooked noodles into each of 4 large serving bowls.
  9. Arrange the raw beef slices and Thai chile slices evenly among the bowls.
  10. Ladle about 1 2/3 cups of the hot soup over each serving. The heat of the broth will cook the beef to tender perfection.
  11. Top each bowl with a hearty 1/4 cup of fresh bean sprouts, 1 tablespoon of basil, and 1 tablespoon of mint.
  12. Serve with lime wedges on the side for an extra zing. Voilà, dinner is served!

Cook’s Notes

This soup is pretty forgiving, which is part of its charm. If you find yourself short on time, you can easily prepare elements in advance: chop the veggies and freeze the beef slices the night before, or even cook the noodles ahead of time. Just make sure everything’s ready to go when the broth is done, as the magic lies in the timing. Be mindful not to overcook the snow peas and bok choy; they should remain vibrant and slightly crisp. Leftovers can be stored in the fridge for up to 2 days — just keep the noodles and broth separate to avoid mushiness.

Make It Your Own

  • Swap the beef for crispy tofu if you’re aiming for a vegetarian twist. Just make sure to use veggie broth!
  • If you like it spicy, add an extra Thai chile or a dollop of sambal oelek on top.
  • Feel free to throw in additional veggies like sliced mushrooms or baby corn to bulk it up.
  • Prefer shrimp over beef? Go for it! Just add them in the last few minutes of simmering.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures always make my day, and who knows, maybe you’ll inspire a new twist on this classic recipe. Happy cooking!

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Smokey Rainbow Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the abyss that is my refrigerator, wondering what on earth I could whip up for dinner. You know those nights when you just can’t muster the energy to make anything extravagant but still crave something warm and satisfying? That’s when Smokey Rainbow Chili came to the rescue. Packed with colorful veggies and a kick of spice, this dish not only brightens up your plate but also your soul. Perfect for a chilly evening or when you need a bit of comfort without the fuss. It’s like a cozy blanket in a bowl, making it totally worth the little effort it takes to make.

Jump to Recipe

What You’ll Need

I bet you already have most of these tucked away in your pantry, just waiting to be transformed into something magical. Here’s what you’ll need:

  • 2 tablespoons of olive oil
  • 1 medium zucchini, diced
  • 1 large red bell pepper, diced
  • 1 large orange bell pepper, diced
  • 1 diced fresh jalapeno pepper
  • 4 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 can (14.5 ounces) of stewed tomatoes with liquid
  • 1 can (6 ounces) of tomato paste
  • 1 can (15 ounces) of black beans, drained and rinsed
  • 1 can (15 ounces) of whole kernel corn, drained
  • 1 can (15 ounces) of red kidney beans, drained and rinsed
  • 1 tablespoon of smoked paprika
  • 2 tablespoons of chili powder
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of black ground pepper
  • 1/4 teaspoon of cayenne pepper (or more if you’re feeling brave!)

How to Make Smokey Rainbow Chili

  1. In a large pot, heat the olive oil over medium-high heat. You want it shimmering, not smoking.
  2. Add the zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook them for about 5 minutes or until they’re just tender and the kitchen smells like heaven.
  3. Pour in the stewed tomatoes with their liquid and stir in the tomato paste until it dissolves evenly, giving you a beautiful, rich base.
  4. Add the black beans, corn, and kidney beans, mixing them well into the tomatoey goodness.
  5. Sprinkle in the smoked paprika, chili powder, oregano, black pepper, and cayenne. Each stir should reveal a little rainbow of color and promise of flavor.
  6. Bring the pot to a boil. Keep an eye out for those bubbling edges that signal it’s time to turn the heat down.
  7. Reduce the heat to low and let it simmer for about an hour, stirring occasionally. If your veggie chunks are on the larger side, you might want to let it simmer a bit longer until they’re perfectly tender.

Cook’s Notes

Here’s the deal: the longer you let this chili simmer, the deeper the flavors get, so if you’ve got the time, let it do its thing. But if you’re in a rush, 30 minutes of simmering can still do wonders. Just taste as you go and adjust the seasoning to your liking. If you like your chili super thick, reduce the simmering time or add a bit less liquid from the tomatoes.

Got leftovers? This chili tastes even better the next day. Just pop it in the fridge for up to 3 days, or freeze it for a rainy day. When reheating, you might need to add a splash of water or broth to get it back to the perfect consistency.

Make It Your Own

  • Want some meat in there? Brown a pound of ground beef or turkey, and add it in after sauteing the veggies.
  • For a vegan protein boost, throw in some crispy tofu cubes once the chili is done simmering.
  • Craving more heat? Add an extra jalapeno or a splash of hot sauce to dial up the fire.
  • If you’re a fan of smoky flavors, double up on the smoked paprika or add a drop of liquid smoke.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! My DMs are open for all your kitchen triumphs and tribulations. Happy cooking, friends!

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Azteca Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau
The other day, I found myself staring aimlessly into my pantry, contemplating the eternal question: "What's for dinner?" It was one of those never-ending Tuesdays, and I needed a dinner that was like a warm hug — something quick, cozy, and just a bit zesty to shake off the day's blues. That's when Azteca Soup became my savior. With a refrigerator already stocked with fresh vegetables and a trusty can of tomatoes, it felt like the universe was nudging me toward this comforting bowl of delight. This soup is like a fiesta in a bowl; it’s rich, tangy, and just spicy enough to dance on your taste buds without setting off fire alarms. It’s easy enough to whip up on a weeknight, but impressive enough to make you feel like a kitchen goddess (or god, no discrimination here).

Jump to Recipe

What You'll Need

You might be surprised at how many of these ingredients are already in your kitchen. This list is all about bold flavors and easy pantry staples.
  • Olive oil – for that luscious sauté start.
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 celery stalks, chopped
  • 1 can tomatoes, with juice reserved
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup fresh corn kernels
  • 2 tablespoons basil in ribbons
  • 3 cups vegetable stock
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • Nacho chips
  • Sour cream, for serving
  • Basil shreds, for garnish

How to Make Azteca Soup

  1. In a medium saucepan, heat a splash of olive oil over medium heat. Toss in the garlic, onions, jalapeno pepper, and celery. Sauté until everything softens and becomes fragrant, about 5 minutes.
  2. Add the canned tomatoes, including the reserved juice, along with the chili powder and cumin. Cook this mixture down for about 10 minutes, stirring often. You'll know it's right when the tomatoes start breaking down, and the kitchen smells irresistible.
  3. Stir in the fresh corn and basil ribbons, followed by the vegetable stock. Bring it all to a gentle boil, then reduce the heat to a simmer. Let it bubble away for 15 minutes, letting all those flavors meld.
  4. Once done, remove the soup from heat. Stir in the fresh lime juice and diced avocado. The lime adds a bright kick, while the avocado brings a creamy contrast.
  5. Break a handful of nacho chips into each serving bowl. Ladle the hot soup on top, then add a generous dollop of sour cream. Scatter a few basil shreds and perch a nacho chip on top for good measure.
  6. Serve immediately to enjoy the full spectrum of flavors and textures. This makes enough for six people, whether it’s for a full lunch or a hearty starter.

Cook's Notes

Let's talk about a couple of things to keep in mind. First, sautéing your veggies just right is key — don't rush this step; it builds the flavor base. If you're making this ahead, the soup itself stores well in the fridge for a couple of days; just hold off on adding the avocado and chips until you're ready to serve. The avocado tends to go brown, and nobody wants soggy chips. Reheat gently, and add the fresh ingredients and garnishes once it's hot and ready to serve.

Make It Your Own

Here are some fun ways to tweak this soup to match your mood or pantry:
  • Swap the chicken for crispy tofu: If you're in the mood for some protein, toss in some tofu cubes, pan-fried to crisp perfection.
  • Heat lovers' edition: Throw in an extra jalapeno or a dash of hot sauce for an extra spicy kick.
  • Cheese, please: Mix in a handful of shredded cheddar or jack cheese right before serving for a gooey, melty twist.
  • Herbal touch: Substitute the basil with cilantro for a different but equally vibrant herbal note.
If you try this, I'd love to hear how it turns out — drop a comment or tag me! Sharing your kitchen adventures makes my day. I hope this Azteca Soup brings as much joy to your table as it does to mine. Happy cooking!

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Escarole & Beans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a dreary Tuesday evening, and the rain won’t let up. You’re standing in the kitchen, craving something warm and comforting but also something that won’t require an entire evening of chopping, stirring, and watching the pot. That’s when this Escarole & Beans recipe becomes your best friend. This dish is like a cozy blanket in a bowl—hearty, savory, and surprisingly simple to whip up. A few pantry staples, a quick simmer, and voila: you’re transported to a place where the rain feels less dreary and dinner feels a little more special. And trust me, the addition of escarole gives it just the right touch of freshness and bite.

Jump to Recipe

What You’ll Need

This dish thrives on simplicity, using ingredients you probably already have, with a couple of stars that elevate it from your typical pantry meal.

  • 8 oz of ditilini pasta
  • 3 diced garlic cloves
  • 3 tablespoons of olive oil
  • 1 can of cannellini beans, with its juice
  • 1 cup of vegetable broth
  • Salt & pepper to taste
  • 1 head of escarole, washed and chopped
  • 1 teaspoon of crushed red pepper flakes
  • Freshly grated parmesan cheese for garnish

How to Make Escarole & Beans

  1. Start by cooking the ditilini pasta according to the package directions. You want it al dente, so it holds up in the broth later.
  2. In a large pot, heat the olive oil over medium heat. Add the diced garlic and sauté just until it starts to turn golden and fragrant—don’t let it burn!
  3. Pour in the cannellini beans, juice and all. Add a sprinkle of salt, a crack of black pepper, and the crushed red pepper flakes. Stir it all together and let it heat through for a few minutes.
  4. Stir in the vegetable broth. Let the mixture simmer gently for about 10 minutes. You’ll notice the edges start to bubble, and it smells heavenly.
  5. Toss in the chopped escarole and cover the pot with a lid. You’re aiming to wilt the escarole, not stew it, so check every couple of minutes and give it a stir until it’s just wilted.
  6. Once the escarole is tender but still vibrant, turn off the heat. Taste and adjust the seasoning if needed—sometimes it just needs that little extra pinch of salt.
  7. To serve, spoon some pasta into each bowl and ladle the escarole and bean mixture over top. Don’t skimp on the broth—it’s the best part! Finish with a generous sprinkle of parmesan cheese.

Cook’s Notes

This dish is all about balance. The escarole should be wilted but not mushy, and the pasta al dente. If you’re making it ahead, you might want to store the pasta and the bean mixture separately, so the pasta doesn’t soak up all the broth and get soggy. Just combine them when you’re ready to eat.

  • If you’re not a fan of spicy, you can reduce or even omit the crushed red pepper flakes. It’s still delicious without the heat!
  • Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or broth if it’s too thick.

Make It Your Own

  • Swap out the escarole for kale or spinach if that’s what you have on hand or prefer. Both hold up beautifully in the broth.
  • If you’re looking for a heartier meal, add some Italian sausage to the pot when you sauté the garlic. Cook it through before proceeding with the recipe.
  • For a vegetarian twist with a protein kick, throw in some crispy tofu cubes just before serving.
  • Fancy a change from pasta? Try serving the beans and escarole over a slice of crusty, toasted sourdough bread for a rustic feel.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Cooking is all about sharing the love, after all. Bon appétit!

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Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly, dreary Tuesday evenings when I found myself staring blankly into the fridge, hoping for dinner inspiration to magically appear. The kids were grumbling about homework, and my partner was running late from work—classic weeknight chaos. The answer to my dinner dilemma came in the form of a half-eaten ham from Sunday’s roast, sitting lonely on the shelf. I decided to whip up a comforting pot of Ham and Red Bean Soup, a dish I love for its ability to transform leftovers into a cozy, steaming meal. This soup not only warms you from the inside out, but it also fills your kitchen with the aroma of home-cooked goodness. Plus, it’s one of those recipes where the ingredients do most of the work for you, simmering away until dinner time.

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What You’ll Need

This ingredient list is a gentle reminder that sometimes the best meals come from what’s already in your pantry and fridge.

  • Reserved green leek top
  • Thyme sprigs
  • Bay leaf
  • Coriander seeds
  • Black peppercorns
  • Cumin seeds
  • Olive oil
  • Diced carrots
  • Diced celery
  • Garlic
  • Tomato paste
  • Red beans
  • Cooked diced smoked bone from ham
  • 3 cups cooked diced ham
  • Ground chipotle chile powder
  • Salt and pepper
  • Water

How to Make Ham and Red Bean Soup

  1. Start by taking those fragrant thyme sprigs and a bay leaf, and wrapping them securely with the reserved green leek top. Tie it tightly with butcher’s twine—it should look like a tiny herb burrito.
  2. Next, gather your coriander seeds, peppercorns, and cumin seeds. Place them in the center of a coffee filter or a small piece of cheesecloth, and make a spice bundle by tying it with butcher’s twine.
  3. In a large stockpot, heat some olive oil over medium heat. Add the leeks, carrots, and celery, and sauté for about 5 minutes until they’re softened and releasing a sweet, earthy aroma.
  4. Toss in the garlic and let it sauté for another minute, followed by the tomato paste. Stir it around for another minute; you want the paste to coat the veggies and deepen in color.
  5. Add the red beans, ham bone, the herb bundle, and the spice bundle. Pour in enough water to cover everything, and bring the pot to a gentle boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it simmer for 1 hour.
  6. After an hour, add the diced ham and the ground chipotle chile powder. Stir it all together and let the soup simmer for another 1½ to 2 hours, until the beans are soft and just beginning to break open, releasing their starchy goodness into the broth.
  7. Before serving, taste and adjust the seasoning with salt and pepper as needed. Remove the ham bone, pulling any remaining meat from it and returning it to the pot. Discard the herb bundle and spice bundle.
  8. Ladle the steaming soup into bowls and enjoy the cozy comfort of a simple, satisfying meal.

Cook’s Notes

This soup is pretty forgiving, which is a blessing on busy nights. You can prepare the herb and spice bundles in advance, making the actual cooking a breeze. The soup keeps well in the fridge for up to three days and, like most soups, tastes even better the next day as the flavors meld. If you’re thinking long-term, this soup freezes beautifully for up to three months—just omit the potatoes if you decide to add them, as they tend to get grainy after freezing.

Make It Your Own

Here are a few ideas to put your own spin on this classic:

  • Swap the ham for crispy tofu cubes if you’re looking for a vegetarian option. Just skip the ham bone and increase the cumin for a smoky flavor.
  • Add some diced potatoes or sweet potatoes an hour before the soup is done for an extra hearty version.
  • Throw in a handful of chopped kale or spinach in the last 10 minutes of cooking for a pop of green and a boost of nutrients.
  • If you like it spicy, increase the ground chipotle chile powder or add a diced jalapeño along with the garlic.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s truly something magical about turning a leftover ham into a bowl of comfort, and I can’t wait to hear your spin on it. Happy cooking!

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French Onion Marsala Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those dreary Tuesday evenings, the kind where the wind howls just a little too enthusiastically and the rain taps against the window like it’s trying to join the conversation. I found myself in need of something cozy, something that would wrap me up like a warm blanket with each and every spoonful. Enter my kitchen experiment turned favorite: French Onion Marsala Soup. This dish has the timeless charm of French onion soup, but with a cheeky twist thanks to the marsala wine. It’s the kind of soup that feels indulgent but is actually surprisingly simple to whip up. Perfect for those nights when you’re craving restaurant-quality comfort without leaving the house.

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What You’ll Need

Trust me, the ingredient list is straightforward, and you probably have most of these tucked away in your pantry or fridge already. Here’s what you’ll need to make this comforting bowl of goodness:

  • Butter
  • Olive oil
  • Onions — lots of them!
  • Canned beef broth
  • Marsala wine — this is the twist that makes it special
  • Dried thyme
  • Salt and pepper
  • Sugar
  • Texas toast croutons
  • Provolone cheese
  • Diced Swiss cheese
  • Parmesan cheese

How to Make French Onion Marsala Soup

  1. Melt the butter with the olive oil in a large pot over medium heat. You’ll want to use a pot that’s big enough to handle all those onions without a fuss.
  2. Add the onions and stir them gently and continually until they’re translucent. Give them the time they need to soften and release their sweet fragrance.
  3. Pour in the beef broth, marsala wine, and a sprinkle of dried thyme. Bring it to a simmer, letting the flavors meld together for about 30 minutes.
  4. Add a dash of sugar and season with salt and pepper to taste. Be careful with the salt — it’s easy to go overboard when the broth’s already savory.
  5. Ladle the soup into oven-safe bowls. Add a generous handful of croutons to each bowl — they’re the crunchy surprise waiting at the bottom.
  6. Top with a sprinkle of Swiss cheese and Parmesan. Finish with two slices of provolone, which will melt into a gooey, golden layer.
  7. Place the bowls on a cookie sheet and broil them in a preheated oven until the cheese is bubbly and beautifully browned. Keep an eye on them — no one likes burnt cheese!

Cook’s Notes

This soup is all about the onions and cheese, so don’t rush the onion cooking phase. Slow and steady wins the race here. If you’re planning to make it ahead, you can stop right before broiling and refrigerate. Just reheat and broil when you’re ready to serve. Leftovers can be stored in the fridge for up to three days. They reheat beautifully, though you might want to add fresh croutons and cheese before broiling again to keep that satisfying texture balance.

Make It Your Own

Feel free to play around with this soup! Here are some ideas to make it your own:

  • For a vegetarian version, swap the beef broth for a rich vegetable stock.
  • Try using Gruyère cheese instead of Swiss for a nuttier flavor.
  • Use homemade croutons if you have stale bread lying around — just toss them in some olive oil and bake until crispy.
  • Want a bit of heat? Add a pinch of red pepper flakes during the simmering step.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures make my day, and who knows? You might just come up with a new twist on this classic for me to try next time. Happy cooking!

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One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where I was juggling a dozen things—work deadlines, a last-minute school project, and the usual life chaos. That’s when I stumbled upon the idea of making soup, a comforting pause in a hectic day. But I wanted something versatile enough to please everyone’s different tastes at home. Enter: One Soup, Two Ways. This recipe is like a choose-your-own-adventure book from my childhood, letting you decide between a comforting chunky vegetable soup or a smooth, creamy version. Perfect for when you want a warm hug in a bowl or to impress your family and friends without breaking a sweat. Plus, it’s one of those recipes where I bet you already have most of the ingredients lying around, so no emergency grocery runs are needed.

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What You’ll Need

You might be amazed at how these pantry staples transform into something delicious and heartwarming!

  • Olive oil
  • Garlic (because everything good starts with garlic, right?)
  • Onion
  • Carrots
  • Celery
  • Salt
  • Canned tomato puree
  • Canned corn
  • Chicken broth
  • Canned beans
  • Dried herbs like thyme
  • Whole cooking cream (for the creamy version)
  • Turmeric

How to Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

  1. Heat a drizzle of olive oil over medium-low heat in a soup pot that’s big enough to hold all the goodness you’re about to create.
  2. Sauté the garlic, onions, carrots, and celery in the pot. You want that garlic to get fragrant and the onions to turn translucent while the carrots and celery soften up, about 10 minutes.
  3. Sprinkle in the salt, give it a good stir, and cover the pot to let those veggies sweat it out.
  4. Pour in the tomato puree and canned corn, stirring them in well. Let that mixture cook for a few minutes until the tomato puree deepens in color.
  5. Add the chicken broth and turn the heat to high. Bring it all to a rolling boil, which infuses the flavors beautifully.
  6. Stir in the canned beans and dried herbs, feeling free to add a pinch more if you’re feeling adventurous. Let it simmer for a few more minutes.
  7. Here’s where you choose your path: For chunky soup, simply ladle it into bowls. For the creamy version, remove the pot from heat, stir in the whole cooking cream, and use an immersion blender to blend until smooth and velvety.
  8. Sprinkle turmeric over both versions for a pop of color and a hint of earthiness. It’s like the finishing touch that makes everything special.

Cook’s Notes

  • This soup is a great “clean out the fridge” meal. Toss in any leftover veggies you’ve got on hand.
  • Store leftovers in the fridge, in an airtight container, for up to 3 days. Reheat on the stove over low heat until warmed through.
  • If you want to make it ahead, just stop before adding the cream and blend. The chunky version freezes like a charm!

Make It Your Own

  • Swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.
  • Use crispy tofu instead of beans for a plant-based protein option.
  • Add a dash of hot sauce or chili flakes for a spicy kick.
  • Incorporate some cooked pasta or rice for a heartier meal.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re slurping the chunky version or savoring the creaminess, enjoy every spoonful. Happy cooking!

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Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I remember the evening perfectly. It was one of those chilly Tuesday nights when you feel like you’ve barely survived the day and the only thing that could possibly make it better is a big bowl of something soul-warming. I opened my fridge and, like a miracle, the ingredients for this Kale and Chickpea Soup with Lemon seemed to jump out at me. The magic of this soup is in its simplicity. It’s the kind of dish that feels like a hug in a bowl, yet it’s deceptively easy to throw together. A few fresh ingredients, a touch of blending, and you’ve got yourself a soup that’s both nourishing and comforting. Plus, it’s the perfect excuse to use that crusty bread you’ve been meaning to finish.

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What You’ll Need

I bet you’ve got most of these lying around already. This list is all about those everyday heroes that transform humble into heartwarming.

  • 2 banana shallots
  • 1 bay leaf
  • 2 cans chickpeas, drained and rinsed
  • 2 stalks of celery
  • 1/2 teaspoon of chilli flakes
  • 1 loaf of crusty bread
  • 1 garlic clove
  • Lemon (juice of half, plus slices for garnish)
  • 1 bunch of kale, stems removed, roughly chopped
  • 2 tablespoons of olive oil
  • Parmesan cheese, for topping
  • 1 sprig of rosemary
  • Salt, to taste
  • 1.5 liters of stock (vegetable or chicken)

How to Make Kale and Chickpea Soup with Lemon

  1. Set a Dutch oven or large saucepan over medium heat and pour in the olive oil. Let it warm slightly until it shimmers.
  2. Finely dice the banana shallots and toss them in, stirring to coat them in the oil. Let them sizzle and become translucent.
  3. Slice the celery stalks horizontally into long strips, then chop them into small pieces. Add these to the shallots, stirring occasionally.
  4. Finely chop the rosemary leaves and add them to the pan, along with the bay leaf and chilli flakes. Wait for the fragrance to hit you – it’s a good sign.
  5. Smash the garlic clove using the flat of your knife and your palm, then toss it in whole. No need to fuss over chopping here.
  6. Rinse and drain the chickpeas and add them to the pan along with the kale. Stir everything together until it’s all coated nicely.
  7. Pour in the hot stock and bring it all to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, until the kale is beautifully tender.
  8. Squeeze in the juice of half a lemon, stirring to blend. Taste and adjust the seasoning with more lemon or salt, depending on your stock.
  9. Using either a stick blender in the pan or in batches in a regular blender, blitz the soup to your desired texture. I like to set aside a ladleful or two before blending so there are still some chickpeas and kale for texture.
  10. Serve hot, with a couple of lemon slices floating on top of each bowl, and pass around the parmesan cheese for everyone to sprinkle to their heart’s content. Pair with toasted crusty bread for dipping.

Cook’s Notes

Okay, here’s the lowdown. If you’re planning ahead, this soup is a fantastic make-ahead option. It actually tastes even better the next day once the flavors have had time to marry. Just store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if it’s thickened up too much. You can also freeze this soup for up to three months, though I’d recommend freezing before adding the lemon juice to prevent bitterness. Defrost it overnight in the fridge and add the lemon after reheating.

Watch your salt! If your stock is already salted, you might want to wait until the end of cooking to adjust the seasoning. It’s always easier to add than to take away.

Make It Your Own

The beauty of this soup is its flexibility. Here are a few of my favorite variations:

  • Swap the chickpeas for white beans: Cannellini or Great Northern beans work beautifully here, offering a creamier texture.
  • Add protein with chicken: Shredded rotisserie chicken stirred in at the end makes this a heartier meal.
  • Spice it up with chorizo: Cook some diced chorizo in the pan before the shallots and let the spicy oil enrich the soup.
  • Go green with spinach or Swiss chard: If kale isn’t your thing, these leafy greens make a great substitute.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your feedback is the best part of sharing recipes. Happy cooking!

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Tomato and lentil soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those blustering autumn afternoons where the wind insisted on swirling the golden leaves into a frenzy just outside my kitchen window. I found myself craving something warm and cozy — the kind of comfort that wraps around you like a favorite sweater. My pantry was my savior, holding a treasure trove of humble ingredients that quickly turned into a hearty Tomato and Lentil Soup. This dish is my weeknight hero; it’s simple, comforting, and comes together faster than the kids can finish their homework. Plus, the aroma of simmering garlic and onions is enough to gather everyone around the kitchen, eagerly waiting for their bowls.

Jump to Recipe

What You’ll Need

This recipe is a celebration of pantry staples. Chances are, you already have most of these tucked away in your kitchen:

  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 1 can (14 oz) canned tomatoes
  • 1 bay leaf
  • 4 cups of water
  • 1 cup of lentils
  • Salt to taste
  • Fresh parsley, chopped

How to Make Tomato and Lentil Soup

  1. Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and garlic, letting them sizzle and fill your kitchen with their tantalizing smell. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
  2. Add the diced carrots to the mix. Continue to sauté for another 2 minutes. You’ll know it’s time to move on when the carrots start to soften and their edges look a bit golden.
  3. Pour in the canned tomatoes and add the bay leaf. Give everything a good stir, then add the water. Crank up the heat and bring it all to a rolling boil.
  4. Once boiling, stir in the lentils. Sprinkle in some salt, keeping in mind you can adjust later if needed. Lower the heat to a simmer and let the soup cook for 5 minutes, just until the lentils are tender but still holding their shape.
  5. Before serving, remove the bay leaf and give the soup a taste. Adjust the salt if necessary, and sprinkle generously with chopped parsley for a fresh, vibrant finish.

Cook’s Notes

Let’s talk about some soup wisdom I’ve gathered along the way. First off, don’t rush the onion and garlic sautéing — it lays the groundwork for all the flavors to come alive. If you have leftover soup, it stores beautifully in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash more water if it’s too thick for your liking. You can even make it a day ahead to allow the flavors to meld more deeply.

Make It Your Own

Let’s shake things up a bit! Here are a few ideas to customize your soup:

  • Swap the lentils for chickpeas for a creamier texture.
  • If you like a bit of heat, add a pinch of red pepper flakes when sautéing the onions.
  • For a richer flavor, use vegetable broth instead of water.
  • Boost the earthiness by adding a handful of chopped spinach or kale in the last couple of minutes of cooking.

If you try this Tomato and Lentil Soup, I’d love to hear how it turns out — drop a comment or tag me! There’s something so satisfying about turning simple ingredients into something that feels like a warm hug in a bowl. Enjoy every spoonful!

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Wisconsin Beer Cheese Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those biting-cold Wisconsin evenings when the wind cut through my coat like a knife, and all my fingers could think about was curling around something warm. I stumbled into the kitchen, cheeks pink from the chill, and had that lightbulb moment: Wisconsin Beer Cheese Soup. It’s one of those recipes that feels like a cozy flannel blanket – indulgent, comforting, and just what you need when the weather’s not cooperating. It’s like a big, cheesy hug in a bowl, and the best part is that it comes together quickly with ingredients you probably already have lurking in your pantry or fridge. Plus, melting cheese into anything just seems to magically fix a bad day, don’t you think?

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What You’ll Need

Just a heads-up, this isn’t one of those shopping list monsters. You might already have a lot of these basics on hand, except for maybe the hero of the dish: a good Wisconsin beer.

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 cup Wisconsin beer
  • 2 cups broth (chicken or vegetable)
  • 1 cup half & half
  • 2 cups shredded Wisconsin cheddar
  • 1 tablespoon mustard
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • Salt to taste

How to Make Wisconsin Beer Cheese Soup

  1. Start by melting the butter over medium heat. Once it’s all sizzly and lovely, toss in the onion, carrots, celery, and garlic. Cook everything for about 3-4 minutes until the veggies are soft and the kitchen smells like you’re winning at dinner.
  2. Sprinkle the flour over your veggie mix and stir until it disappears into the buttery goodness, absorbing all those delicious flavors.
  3. Pour in the beer and broth, scrapping up any bits sticking to the bottom of the pot, and bring it to a gentle boil. You’ll see some bubbles start to form at the edges – that’s your cue!
  4. Lower the heat to a simmer and stir in the half & half and the shredded cheddar. Let the cheese melt completely, stirring occasionally. This is where the magic happens, so don’t rush it.
  5. Add in the mustard, worcestershire sauce, black pepper, and red pepper flakes. Give it a good stir.
  6. Time to grab your immersion blender and blend the soup until it’s smooth and creamy. No immersion blender? No worries! Carefully blend in batches using a regular blender, but only fill it a third full each time to prevent a hot liquid disaster.
  7. Taste and add salt as needed. Pour yourself a big bowl, sit back, and enjoy the creamy, cheesy glory.

Cook’s Notes

When it comes to soup, patience is key. Letting the cheese melt slowly into the broth ensures a velvety texture. If you rush this part, you might end up with a grainy soup, and nobody wants that. As for storage, this soup keeps well in the fridge for about 3 days. Just give it a good stir when you reheat it since the cheese and liquid might separate a bit. Unfortunately, this one’s not a great candidate for freezing; the texture changes too much after thawing. If you’re planning ahead, you can chop the veggies a day early and store them in the fridge to make your cooking super speedy.

Make It Your Own

  • Swap the beer: If you’re not a beer person, a hard cider can add an interesting twist with a sweet undertone.
  • Make it meatier: Stir in some cooked, crumbled bacon for added smokiness and texture.
  • Vegetarian version: Use vegetable broth instead of chicken broth and skip the worcestershire sauce or use a veggie-friendly alternative.
  • Spice it up: Add a finely chopped jalapeño with the veggies for an extra kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing, after all. Can’t wait to see your delicious creations!

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Vegetarian Bean and Pumpkin Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly autumn evening, I found myself staring into the pantry, craving something hearty and nourishing. There it was, hidden behind cans of beans and tomatoes—a lone can of pumpkin puree. It was like finding a forgotten treasure, and suddenly, the idea of Vegetarian Bean and Pumpkin Chili was born. This dish is perfect for those evenings when you want warmth and comfort without spending hours in the kitchen. The best part? It fills your home with an aroma that makes it feel like you’ve been simmering magic all day. Imagine a chili that’s rich, smoky, with a hint of sweetness from the pumpkin and the perfect amount of spice. It’s like a cozy sweater for your taste buds. Trust me, once you try this, it’ll become one of your weeknight go-tos.

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What You’ll Need

You might be surprised to find that you already have most of these ingredients hanging out in your pantry and fridge, just waiting to be turned into something fabulous.

  • Canned tomatoes
  • Canned pumpkin puree
  • 2 serrano chiles
  • 2 chipotle chiles in adobo
  • Vegetable stock – the unsung hero in making all the flavors meld together
  • Water
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • Salt to taste
  • 1 tbsp chili powder
  • Several dashes of Tabasco (or to your liking)
  • Your choice of beans, rinsed and soaked overnight
  • Optional garnishes: shredded cheese, cilantro, sour cream

How to Make Vegetarian Bean and Pumpkin Chili

  1. Start by giving your beans a good rinse and soak them in water overnight. This not only softens them but also makes them easier to digest.
  2. After soaking, rinse the beans once more and place them in your trusty slow cooker. This is where the magic happens with minimal effort.
  3. Add the canned tomatoes and pumpkin puree to the slow cooker, coating the beans in that vibrant, sunset-orange color.
  4. Stir in the chopped onion, minced garlic, serrano chiles, and chipotle chiles in adobo. These layers of flavor will start to build as they cook.
  5. Add the vegetable stock and a bit of water to ensure everything is comfortably covered and ready to soak up all those spices.
  6. Now for the spices: toss in cumin, the cinnamon stick, ground coriander, chili powder, and a pinch of salt. Stir gently until all ingredients are well mixed.
  7. Set the slow cooker on low and let it do its thing for about 8 hours. You’ll know it’s ready when the beans are tender and the kitchen smells warm and inviting.
  8. Before serving, give it a taste and adjust the seasonings as needed. A little more salt or a few more dashes of Tabasco might be just the kick it needs.
  9. Ladle the chili into bowls and top with your favorite garnishes. I love a sprinkle of shredded cheese, fresh cilantro, and a dollop of sour cream.

Cook’s Notes

When making this chili, the slow cooker is your best friend. You can put everything together in the morning and let it simmer all day. For a more intense flavor, roast the chiles beforehand or sauté the onions and garlic in a little olive oil before adding them to the slow cooker. If you’ve got leftovers, they’ll keep in the fridge for about 5 days and freeze beautifully for up to 3 months. Just reheat slowly on the stove to maintain that rich flavor. And hey, this chili actually tastes better the next day as the flavors have more time to mingle.

Make It Your Own

If you’re feeling adventurous or just want to switch things up, here are a few ideas to make this chili truly your own:

  • Swap the serrano chiles for jalapeños if you want a milder spice level.
  • Add a cup of corn kernels for a touch of sweetness and extra texture.
  • Replace the vegetable stock with mushroom broth for an earthy twist.
  • For a smoky kick, add a teaspoon of smoked paprika.

If you give this chili a try, I’d love to hear how it turns out! Drop a comment below or tag me in your cozy bowl photos. Enjoy every spoonful of this autumn-inspired goodness!

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Roasted Garlic & Butternut Parmesan Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where autumn seemed to have secretly slipped into the neighborhood overnight. The air felt crisp, and the leaves were giving their best dance moves, swirling to the ground with every gust of wind. I found myself craving something warm and reassuring, a cozy bowl of soup that would wrap around me like my favorite blanket. That’s when I remembered this Roasted Garlic & Butternut Parmesan Soup — a velvety concoction that feels fancy enough for any dinner party but is as easy as pie to whip up on a weekday. Not to mention, the house smells absolutely divine with the heady scent of roasted garlic and caramelized squash wafting from the kitchen. It’s like giving your taste buds a great big hug.

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What You’ll Need

Funny thing about this soup is its simplicity; you probably have most of these ingredients lounging in your kitchen already. Let’s get to it:

  • Butternut squash – the star of our show
  • Sweet onion – for that subtle, sweet depth
  • An entire head of garlic – because nobody ever said no to roasted garlic
  • Olive oil – a generous drizzle makes everything better
  • Sea salt – enhances all the flavors
  • Chicken stock – or vegetable for a vegetarian twist
  • Shredded romano cheese – for that salty, nutty finish
  • Whole milk – adds creaminess without overpowering

How to Make Roasted Garlic & Butternut Parmesan Soup

  1. Preheat your oven to 400°F (200°C). This is the perfect time to pour yourself a glass of wine, if you’re into that!
  2. In a large roasting pan, toss together the butternut squash and onion slices. Drizzle them generously with olive oil and a good sprinkle of sea salt. Trust me, the caramelization is what makes it magical.
  3. Take about 12 inches of parchment paper and place the whole head of garlic right in the center. Drizzle it with olive oil and sea salt, then wrap it tightly. Pop this little package in foil for a cozy wrap — think of it as a garlic spa treatment.
  4. Place the garlic package beside your roasting pan in the oven. Bake for about 45 minutes, or until the squash is tender and garlic is mushy. The aroma will be your timer.
  5. Once roasted to perfection, add the squash and onion (and all those lovely pan juices!) to a glass blender. Pour in chicken stock until you reach the desired consistency, and blend until smooth.
  6. Squeeze the mushy garlic from its skin directly into the blender, along with all the olive oil from its package. Blend again until everything is luxuriously smooth.
  7. Pour the mixture into a large saucepan. Stir in the shredded romano cheese and whole milk. Heat gently to a simmer — don’t rush this step; it’s where flavors meld.
  8. Let it simmer for about 10 minutes, allowing the flavors to deepen. Serve it up with an extra drizzle of olive oil and a sprinkle of romano cheese. Voilà, dinner is served!

Cook’s Notes

So here’s the thing — make sure your butternut squash is cubed evenly. It’ll roast better that way, and we want each piece to soak up that olive oil magic. You can prep the squash and onion the night before if you’re tight on time. As for storage, this soup keeps beautifully in the fridge for up to 3 days and freezes like a charm. Just be sure to reheat gently, stirring often to maintain that creamy texture. Oh, and if you don’t have a glass blender, a good immersion blender will do the trick just fine.

Make It Your Own

This soup is pretty versatile; here are a few fun twists:

  • Swap the chicken stock for vegetable stock to keep it vegetarian but still flavorful.
  • Replace romano cheese with aged cheddar for a sharper tang.
  • For a vegan version, substitute milk with coconut milk and the cheese with nutritional yeast.
  • Add a pinch of nutmeg or cinnamon for a warm, spicy note that complements the squash.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your kitchen be filled with laughter and delicious aromas.

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Neoguri (Spicy Seafood Ramen) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was a chilly Tuesday, and I found myself rummaging through my pantry, yearning for something warm and satisfying. As I sifted through the usual suspects, my eyes caught a glimpse of a pack of Neoguri ramen — my secret weapon for those mid-week cravings. The spicy seafood aroma from this dish has always been my go-to comfort, especially when I’m in the mood for something quick yet soul-satisfying. The best part? It’s like taking a mini-trip to a seaside ramen bar without leaving my kitchen. Trust me, you don’t need much time or experience to whip this up, but the flavor will have you thinking you’re some kind of ramen master.

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What You’ll Need

You know what’s great about this recipe? You probably have most of these ingredients lounging in your pantry or fridge. No wild goose chase required!

  • 1 pack of Neoguri ramen (spicy seafood flavor)
  • Mussels (fresh or pre-cooked, your choice)
  • 1 egg
  • 1 green scallion
  • 1 sheet of gim (seaweed)

How to Make Neoguri (Spicy Seafood Ramen)

  1. First, get a pot of water boiling. Toss in the mussels and the sauce packets from the Neoguri ramen. Let it roll on medium heat for about 5 minutes. The broth should smell like spicy seafood heaven.
  2. If you’re using fresh mussels, keep an eye on them. Once they open, they’re ready. Any stubborn closed ones? Toss them out — they’re not invited to this party.
  3. Now, add the ramen noodles. Let them mingle with the broth for 2 to 3 minutes. You’ll know it’s time when they’re perfectly tender.
  4. Time for the egg! Beat it lightly and pour it in while stirring the noodles in a circular motion. This creates that lovely, flaky egg drop texture. If you’re more of a poached egg fan, gently slip the egg off to the side of the pot instead.
  5. While the pot is doing its thing, slice your scallion into thin pieces and tear up the gim (seaweed). Prep done!
  6. Scoop everything into a serving bowl. Sprinkle with the scallions and gim, and get ready to dive in.

Cook’s Notes

Let me share a few nuggets of wisdom to make your ramen experience even better. If you’re prepping this ahead, keep the broth and noodles separate until you’re ready to eat — nobody likes mushy noodles. For leftovers (if there are any), store the broth and noodles individually. They’ll keep in the fridge for a day or two. Reheat gently on the stove for best results. Watch your mussels — overcooked ones turn rubbery, which is less than ideal.

Make It Your Own

Want to put a personal spin on this ramen? Here are some ideas:

  • Swap the mussels for crispy tofu for a vegetarian twist. Just pan-fry the tofu until golden and add it when your noodles are done.
  • Spice it up a notch by adding a spoonful of your favorite chili paste or sriracha to the broth.
  • For a heartier meal, toss in some cooked shrimp or sliced fish cake along with the mussels.
  • Throw in a handful of baby spinach or bok choy for a dose of greens. They’ll wilt beautifully in the hot broth.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Once your friends get a taste, they’ll be begging you for the recipe, and you can be all smug and mysterious about your ramen secrets.

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Slow Cooker Chicken Taco Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Late Tuesday evening, I found myself staring at a practically empty fridge, wondering how I could possibly conjure dinner without running to the store. You know those days when you’re mentally exhausted, and the idea of chopping, sautéing, and stirring feels like climbing Everest? That’s when I remembered my trusty slow cooker chicken taco soup, a lifesaver when I need something comforting without the fuss. This dish is the perfect blend of hearty and healthy, and the best part? You probably have most of the ingredients sitting in your pantry right now. With a little prep and a warm bowl of this soup, my chaotic day began to melt away.

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What You’ll Need

This recipe keeps things simple with ingredients you can always rely on. Chances are you already have most of this stashed away.

  • Canned black beans, drained and rinsed
  • Canned diced tomatoes (or fire-roasted for extra flavor)
  • Canned chili beans in sauce
  • Canned whole kernel corn, drained
  • Red onion, diced
  • Skinless boneless chicken breasts
  • Optional toppings: crushed tortilla shells, shredded cheddar cheese, sour cream

How to Make Slow Cooker Chicken Taco Soup

  1. Start by adding the canned black beans, diced tomatoes, chili beans, and whole kernel corn to your slow cooker. Give it a gentle stir to combine all those colorful ingredients.
  2. Next, add the diced red onion. It will soften and sweeten as it cooks, adding a subtle depth to your soup.
  3. Place the skinless boneless chicken breasts right on top of the bean and vegetable mixture. No need to cut them up; they’ll be tender and easy to shred once cooked.
  4. Cover your slow cooker and set it on low for 8 hours. If you’re in a hurry, you can crank it up to high and shave the cooking time down to 4 hours.
  5. Once the cooking is done, carefully remove the chicken breasts, shred them using two forks, and return them to the pot. Stir everything together until it’s all well-mixed and piping hot.
  6. Serve steaming bowls of this inviting soup with a sprinkle of crushed tortilla shells, a sprinkling of shredded cheddar cheese, and a dollop of sour cream for extra deliciousness.

Cook’s Notes

This soup is pretty forgiving, meaning it’s hard to mess up, but here are a few tips to ensure it turns out perfect every time. Rinsing the black beans is key to reducing excess salt. If you’re using fire-roasted tomatoes, consider skipping the added chili powder, as they bring their own smokiness. This soup stores wonderfully, so make a big batch! It’ll last in the fridge for up to three days, or you can freeze it for up to three months. Simply reheat on the stovetop or in the microwave when you need a quick, soothing dinner.

Make It Your Own

  • Vegetarian Version: Swap the chicken for crispy tofu. Cook the tofu separately and stir it in just before serving.
  • Spicy Kick: Amp up the heat by adding a diced jalapeño or a teaspoon of cayenne pepper when you add the red onion.
  • Cheesy Delight: Stir in a cup of shredded Monterey Jack cheese just before serving for an extra creamy finish.
  • Fresh Finish: Add a squeeze of lime and a handful of fresh cilantro right before serving for a zesty, fresh lift.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your warm bowl of comfort, knowing that you’ve nailed dinner with minimal effort. Happy cooking!

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Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly Tuesday evenings when the weather outside felt like soup, but my pantry felt like a question mark. You know those nights, right? I stood there juggling the idea of ordering takeout, but something about my half-full fridge whispered potential. A couple of sweet potatoes and a bundle of kale caught my eye, and suddenly the idea of a warm, hearty soup started bubbling up in my mind. Enter this Kale and Roasted Sweet Potato Soup with Chicken Sausage — the ultimate weeknight comfort food. It’s got the coziness factor cranked up to eleven and requires nothing fancy, just real, wholesome ingredients that bring all the comfort without complicating your life.

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What You’ll Need

It’s one of those recipes where you might already have most things on hand, and if not, everything is effortlessly sourced. You’ll love how these simple ingredients come together into something so soul-satisfying.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 1 bunch of kale, roughly chopped
  • 8 oz mushrooms, sliced
  • 12 oz chicken sausage, sliced
  • 4 cups chicken stock
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (adjust to taste)
  • Sea salt and freshly cracked black pepper to taste
  • 3 tbsp olive oil

How to Make Kale and Roasted Sweet Potato Soup with Chicken Sausage

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes in a baking pan and toss them with a sprinkle of salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until they’re soft and starting to caramelize. The edges should be just turning golden.
  2. While the sweet potatoes are roasting, heat a generous splash of olive oil in a dutch oven over medium heat. Add the chicken sausage slices and cook them until they’re just starting to brown and the kitchen smells like heaven.
  3. Toss in the diced onion and sliced mushrooms. Cook for about 3-5 minutes until the onion is translucent and the mushrooms are soft and juicy.
  4. Stir in the minced garlic, thyme, coriander, a pinch of sea salt, and black pepper. Let it all mingle and meld for about a minute – the aroma should be irresistible by now.
  5. Pour in the chicken stock and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5-10 minutes. This is where the flavors start to truly develop.
  6. Add the roasted sweet potatoes and chopped kale to the pot. Press the kale down with your spoon so it’s submerged in the broth. Cook for another 3-5 minutes until the kale is tender and vibrantly green.

Cook’s Notes

So, let’s talk about those sweet potatoes. Roasting them until they’re golden gives the soup a deeper, more robust flavor that’s totally worth the extra step. Plus, they hold their shape better than if you were to just boil them.

This soup keeps well in the fridge for about 3 days, which makes it perfect for meal prep. Just be aware that the kale might lose a bit of its texture, but it’ll still be tasty. For leftovers, gently reheat on the stove or in the microwave.

If you’re in a rush, you can skip the roasting and just simmer the sweet potatoes with the broth, but seriously, when you’ve got the time, roast them. Your taste buds will thank you.

Make It Your Own

  • Swap the chicken sausage with crispy tofu for a vegetarian version that’s every bit as delicious and hearty.
  • Replace kale with spinach if that’s what you’ve got, but add it closer to the end as it wilts much faster.
  • Add a cup of cooked quinoa or farro to make the soup even more filling – perfect for those extra chilly nights.
  • Spike the broth with a tablespoon of soy sauce for an umami boost that’ll have everyone asking for seconds.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing these kitchen adventures with you means the world to me. Happy cooking, and may your soup be ever comforting!

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Easy Slow Cooker Chicken Tortilla Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Easy Slow Cooker Chicken Tortilla Soup

Intro

There’s something incredibly comforting about a bowl of soup that’s been simmering all day, allowing flavors to meld together into a delicious harmony. My love for slow-cooked meals began in my grandmother’s kitchen. Every Sunday, her house was filled with the aroma of her signature soup, slowly bubbling away on the stovetop. She would always have a big pot ready for when we came over, and each spoonful felt like a warm embrace. Inspired by those cherished memories, I’ve crafted this Easy Slow Cooker Chicken Tortilla Soup. It’s a recipe that’s as simple as it is satisfying, perfect for those busy weekdays when you crave homemade comfort without the fuss.

Why You’ll Love It

This Chicken Tortilla Soup is not only effortless to prepare but also bursts with flavor. It’s a one-pot wonder that requires minimal effort, making it ideal for those who want a delicious meal with little cleanup. The combination of tender chicken, savory spices, and fresh ingredients creates a soup that’s both hearty and healthy. Whether you’re serving it for a family dinner or prepping it ahead for a week of lunches, this soup is sure to become a staple in your meal rotation.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 1 tablespoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup kernel corn
  • 1 can (4 oz) green diced chilis
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the chopped onion, chili powder, diced tomatoes (with juice), chicken broth, corn, green chilis, black beans, and cilantro.
  3. Stir to combine all the ingredients, ensuring the chicken is fully submerged.
  4. Cover the slow cooker and set it on low. Cook for 6 hours.
  5. After 6 hours, carefully remove the chicken breasts from the slow cooker and shred them using two forks.
  6. Return the shredded chicken to the slow cooker and stir well to combine with the soup.
  7. Scoop the soup into serving bowls and garnish with your favorite toppings such as tortilla chips, sour cream, cheese, or avocado.

Tips

For the best results, use fresh ingredients whenever possible. If you’re short on time, you can prep all your ingredients the night before and store them in the fridge, ready to be tossed into the slow cooker in the morning. Also, consider using low-sodium chicken broth to control the saltiness of the dish.

Variations & Substitutions

This recipe is incredibly versatile. If you’re vegetarian, swap the chicken for a can of chickpeas and use vegetable broth instead of chicken broth. For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper. You can also switch up the beans and use pinto or kidney beans instead of black beans.

Storage

Allow the soup to cool completely before storing it in airtight containers. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave.

FAQ

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in this recipe. Just ensure that the chicken is fully cooked before shredding. You may need to extend the cooking time by an additional hour if using frozen chicken.

Is there a way to make this soup thicker?

If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water during the last hour of cooking. Alternatively, use an immersion blender to partially blend the soup before adding the shredded chicken back in.

Nutrition

This soup is a healthy, protein-rich meal that’s low in fat and calories. Packed with fiber from the beans and corn, it’s also a great source of vitamins and minerals. Depending on your toppings, you can keep it light or make it more indulgent.

Conclusion

Easy Slow Cooker Chicken Tortilla Soup is a recipe that combines the convenience of modern cooking with the warmth of nostalgic flavors. It’s perfect for those who love a hearty, flavorful meal without spending hours in the kitchen. Whether you’re reminiscing about family gatherings or creating new memories with loved ones, this soup is sure to bring joy and comfort to your table. Enjoy a bowl of this delightful soup, and let it warm your heart and soul.

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