My Soup Brings All The Boys To The Yard

HEY!! I am going to be re-vamping a few things around here! I am so so grateful for all of you who have followed along with my Healing Journey but I have decided that is not JUST what I want this blog to be about!! I want it to be about SO many other aspects of my life as well! I will continue to share and write about my panic disorder, but I'm excited to show you the other sides of my life as well!

So here it goes--
I LOVE FALL. Literally everything about it makes my basic
white girl side come out full force. Haha, but really. I love pumpkins, sweaters, leaves, rain, jackets, layers, fall makeup, hot chocolate, and SOUP. I could eat soup every single day in the fall and winter- probably not lying about that.
SO I want to share with you my 3 FAVE soups I've made so far! Literally feel like a domestic princess because i've been trying so many new recipes (even if half of them have the word EASY in them! Not to mention they all take like 30 minutes or less. #winning
I will share the original recipes and then put in parentheses what I did different!

Bacon Cheeseburger Soup

• 5 slices Bacon
• 12 oz. Ground Beef (80/20)
• 2 tbsp. Butter
• 3 cups Beef Broth (I used chicken broth instead)
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 2 tsp. Yellow Mustard
• 1/2 tsp. Black Pepper (I did 1 tsp of this and did not do "red pepper")
• 1/2 tsp. Ground Red Pepper
• 1 tsp. Cumin
• 1 tsp. Chili Powder
• 2 1/2 tbsp. Tomato Paste
• 3 medium Dill Pickle, diced
• 1 cup Shredded Cheddar Cheese (I used 8 oz Velveeta cheese instead)
• 3 oz. Cream Cheese ( I did not put this in)
• 1/2 cup Heavy Cream

Start by cooking your bacon.  Once the bacon is done, remove it from the frying pan and start to cook the hamburger meat in the bacon grease left in the pan.  (You can skip this step and add real bacon bits if you want a faster process)                                                     In a separate pan, add the butter and all the spices.  You will want to allow these spices to cook together for about 45 seconds. It will smell amazing!                                                Now, add the broth, tomato paste, cheese, mustard and cream cheese to the spices mixture.  I let this cook on the stove top for about 5 minutes or so.  Just enough for the cream cheese to be melted completely in the sauce.                                                       Lastly, you will add your pickles  and meats and heavy cream to the sauce.  It will be a nice and brown creamy texture.

Click HERE for the original instructions!!

Panera Bread Broccoli Cheese Soup Copycat

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I just cut up baby carrots)
• 2 1/2-3 cups broccoli florets, chopped small (I put mine in my food processor)
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese
• 
  
• 1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
• 2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
• 
  

Click HERE for the original instructions!!

20 Minute Cheesy Chicken Enchilada Soup

• 2 tablespoons olive oil
• 1 cup diced white onion
• 3 cloves garlic, minced
• ½ cup flour
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 10-ounce can red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juice
• ½ teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt
• optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
3. Whisk in the flour and cook for an additional minute.
4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
5. Add in the rest of the chicken stock, and stir quickly to combine.
6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
8. Slowly stir in the cheese until combined. Season with salt, to taste.
9. Serve your soup warm with toppings of choice. Enjoy!

Click HERE for the original instructions!!