Sunday Soup #129, #130, and #131: Slow Cooker Black Bean Soup, Pork & Green Chile Stew, and Tuscan Tortellini Soup

Hey there! I know, I know, it's been a while... Sadly, the blog became a casualty of my being disaffected with social media in general. But, my friend Lisa convinced me that just because I was shoving Facebook out the airlock didn't mean that I had to stop blogging, as well. So, here we are... you wanting Internet recipe soup tips, me with Internet recipe soup tips to share. It doesn't have to be weird, let's just see where it goes...

As a start, let me catch you up on a few of the better soup recipes I've made over the last six months. While I did not make many notes about these three soups or take pics (because I did not really think I was going to blog them), all of these soups were 4 stars; solid, would-make-again options! Enjoy!!

SUNDAY SOUP #129: SLOW COOKER BLACK BEAN SOUP

Bean soups can be hit or miss, but when they hit, they are a thing of beauty. This vegetarian selection (which can easily be made vegan) was solid, for sure! It required a little chopping (onions, peppers, and carrots), but it was worth it. The garnishes made every bowl even better, so you can take the recipe author's suggestions (which are great!) or include your own favorites.

Variations from Recipe as Written: I doubled the recipe. And, not a variation exactly, since the recipe mentioned it, but I used an immersion blender for a couple of quick "zaps" to thicken it up a little.

This recipe came from: https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

*Pic 1 - https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #130: PORK & GREEN CHILE STEW

Another slow cooker recipe, this one was dead simple to make! Ask your butcher to trim and cube your pork for you at the store to save yourself that work. With that done, the only fresh ingredients that need your attention are an onion (which you can get pre-diced) and several potatoes (which need to be peeled and cubed). An unusual ingredient in this one is "quick-cooking tapioca," which is used as a thickener; I had to look up a primer on it (https://oureverydaylife.com/quick-cooking-tapioca-24372.html). This soup was hearty and the flavor was solid. Hominy = YUM! But, one note for improvement... The pork could have been helped by 1-2 hours soaking in my homemade marinade (which combines ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) before cooking. 

Variations from Recipe as Written: I doubled the recipe. I did not brown the pork before putting it in the Crock-Pot. Cooking on Low is the way to go!

This recipe came from: https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

*Pic 1 - https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #131: TUSCAN TORTELLINI SOUP

Another "big taste for light prep" selection, this tortellini soup is packed with Italian flavor! The standout in this one for me was the variety of textures... The beans, the pasta, the sausage, and the spinach each imparted a slightly different feel that kept things interesting. Pair this one with a good garlic bread (I prefer homemade using a fresh sourdough baguette), and you'll be pleased.

Variations from Recipe as Written: I doubled the recipe. I used a smoked beef sausage (similar to a kielbasa) rather than chicken sausage links.

This recipe came from: https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

*Pic 1 - https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

Verdict: Liked it. (4 stars)

Sunday Soups #126, #127, and #128: Louisiana Red Beans and Rice, Beer Cheese Potato Soup with Sausage, & African Peanut Soup

Yes, you are seeing that right... Three soups! I don't usually post multiple soups in the same post (have I ever?), but I think it is appropriate today, even though the three soups are very different from one another, as a means of getting the info out there to you. I have not been posting a lot lately (a hangover of my general social media malaise), but I have still been making soups, so I wanted to share them with you, even if it was quick and dirty. Enjoy!

SUNDAY SOUP #126: LOUISIANA RED BEANS AND RICE

Depending on who you talk to, Red Beans and Rice may not strictly be considered a soup, but I prefer brothier versions that are very soup-like, so this one was right up my alley. Let's see if this one delivered on the great Louisiana flavor that good red beans and rice is known for...

This recipe came from: https://diethood.com/red-beans-and-rice/

*Pic 1 - https://diethood.com/red-beans-and-rice/

Variations from Recipe as Written: I doubled the recipe, used smoked paprika, and left out the cayenne pepper (although it was only 1/8 tsp) because one of my guests had a low spice threshold.

*Pics 2 & 3 - Pictures from when I made it

General Thoughts/Potential Improvements: This one was very hearty, tasty, and had a nice variety of textures. I made some mixed rice to go with it (as opposed to basic white), which also made for some interesting flavor and textural variations. But, it was also quite tasty without the rice. I found myself really missing the spice, and it was right on the edge of not salty enough, despite the andouille sausage. But, adding some Tabasco to my bowl was helpful, and some Tony Chachere's or Slap Ya Mama seasoning would have made it even better.

Polling the Fam: I liked this one and would definitely make it again. Becky thought it was only okay and was not a fan of the mixed rice, saying she would have preferred plain white. Hunter, in contrast, enjoyed it and really liked the mixed rice, but agreed it needed more spice and salt. Jayson liked it and said more salt would have made it perfect. And, Lisa added a bit too much hot sauce but liked it and thought mixing it with some actual dirty rice would have been even tastier (I think I agree!).

Verdict: Liked it. (4 stars)

SUNDAY SOUP #127: BEER CHEESE POTATO SOUP WITH SAUSAGE

I have been on the hunt for a beer cheese soup that is actually good... So many of them have been disappointing, failing to deliver on taste or consistency. How did this one do?

This recipe came from: https://midwestfoodieblog.com/sausage-and-potato-beer-cheese-soup/

*Pic 1 - https://midwestfoodieblog.com/sausage-and-potato-beer-cheese-soup/

Variations from Recipe as Written: I used regular spicy Italian sausage rather than turkey sausage.

*Pics 2 & 3 - Pictures from when I made it

General Thoughts/Potential Improvements: I really liked this one, and I think (even though I gave it only 4 instead of 5 stars) this is the best beer cheese soup I've found so far (here are some previous examples: https://soupersleuth.blogspot.com/search?q=beer+cheese)! I enjoyed the textures, as the veggies (onion, celery, and carrots) were still a little firm. Unlike some other recipes of this type, there was actually a good beer flavor that I enjoyed, and it was very well-spiced (benefiting from the hot Italian sausage, as well as the depth of flavor provided by the oregano and thyme). The one thing I wish it had more of was cheese! It calls for 8oz, but it could have benefited from 50% more (so, 12oz overall).

Polling the Fam: Again, I liked this one. Becky thought it was only okay, as she did not like the firm veggies. Hunter gave it full marks and thought it was really good, admitting he was curious about how it would have tasted with the turkey sausage. Jayson was on the fence and did not go back for seconds, primarily because he thought it needed to be cheesier. And, Lisa liked it a lot, agreed that it could have been cheesier/creamier, suggesting that some sour cream would have helped, and opined that it should have been cooked a little longer (to soften up the potatoes and other vegetables).

Verdict: Liked it. (4 stars)

SUNDAY SOUP #128: AFRICAN PEANUT SOUP

I made this one after I was inspired by watching a cool food program on Netflix called "High on the Hog" (highly recommend), which explored the roots of traditional African and African American foods and their effects on cuisine in the US. While this recipe was given a very generic name, I encourage you to do some additional research on the complexities of African soup culture, if you have an interest. This one is similar to a soup I've made before (https://soupersleuth.blogspot.com/2017/08/sunday-soup-36-west-african-peanut.html), which was based on a tasty recipe from a friend, but I think this one was a little better.

This recipe came from: https://themodernproper.com/african-peanut-soup

*Pic 1 - https://themodernproper.com/african-peanut-soup

Variations from Recipe as Written: None.

*Pics 2 & 3 - Pictures from when I made it

General Thoughts/Potential Improvements: This one was SUPER hearty, and I was immediately struck by how thick it came out. It is extremely stew-like, rather than brothy, and it was wonderful to scoop up with a good piece of olive bread or naan. It was filled with amazing textures, and the taste was rich and creamy. The sweet potatoes (not yams!) and chickpeas were particularly yummy, having soaked up the general flavors and spices from the rest of the mix. For me, personally, I would want to kick the spice level way up the next time I make it. To that end, using three or four jalapeños or, even better, a scotch bonnet pepper or two (which, I think, would be a bit more reflective of this dish's West African roots), would be great!

Polling the Fam: I enjoyed this one but, sadly, I forgot to record my guests' reactions. However, they all generally responded well to it. Jayson, in particular, really liked it and asked to keep some of the leftovers, so it was definitely a winner.

Verdict: Liked it. (4 stars)

Sunday Soup #120: Scallop & Shrimp Soup

Last week, I stumbled across a podcast on which the guest was a chef who professed to love soup! "I'm listening...." And, when he started talking about using seafood in soups, he had my full attention. It can be tough sometimes to keep seafood (e.g., shellfish or whitefish) from turning to mush in a soup while still being able to tease out the perfect level of rich seafood flavor. The chef went on to talk about how his favorite seafood protein with which to cook was scallops, which, if done right, can be light, tender, and buttery. "What luck," I thought, "I already have a bag of scallops in the freezer I've been waiting to use!" So, I decided to seek out a scallop soup for the week...

I wanted a brothy seafood soup, rather than a chowder, stew, or bisque. It is November, but I live in California, so the weather hasn't yet turned to the point where I'm looking for thicker soups to take the edge off the cold. Enter this recipe from The Nutrition Adventure site, which seemed to fit exactly what I had been looking for: a well-spiced, brothy seafood soup that featured scallops as a main protein. Let's see how it went...

This recipe came from: https://thenutritionadventure.com/scallop-shrimp-soup-2/

*Pic 1 - https://thenutritionadventure.com/scallop-shrimp-soup-2/

Variations from the Recipe as Written: I used Hungarian Hot Paprika because it was what I had on hand. I used 1-tsp of Old Bay instead of 1/2-tsp. I added a little extra garlic. And, I put the diced peppers right in to sauté with the potatoes, onions, and garlic because... uh... I wasn't paying close enough attention (which my sons would laugh at since I always preach attention-to-detail at them). :-)

General Thoughts: The prep for this one wasn't too bad at all! I used frozen scallops and (raw but shelled/deveined) shrimp, so they just needed to be thawed. Thaw shellfish in the refrigerator if you have the time, or float the bags in lukewarm water to thaw them faster (if you plan to use them in short order). I also used pre-diced onion and bell peppers from my local market. After cutting the seafood a little smaller and tossing it in paprika and Old Bay, all that was left was a little chopping on the potatoes, and I was ready to start cooking. This one really was pretty quick and easy!

*Pics 2 & 3 - Pictures from when I made it

The consistency and "weight" of this soup turned out to be exactly what I was looking for. The broth was light and creamy and really served to support and highlight the other ingredients. The textures were terrific, as well, as the scallops and shrimp were perfectly done (meaty and well-cooked but not mushy), and the peppers, onions, and potatoes were all tender and practically melted in my mouth.

In short, the taste was terrific, rich and flavorful, and would definitely appeal to a wide range of palates (so long as your diners enjoy seafood). The soup had a solid seafood flavor overall (as you might expect from a soup whose main ingredients include shellfish), but it was not overpowering. If you prefer an even stronger seafood profile, try substituting seafood broth for the vegetable broth in the recipe. Likewise, the spices in the soup were present and forward but would not overpower more sensitive eaters. They were just a little too subtle for me, personally, but it was nothing a little Cajun seasoning (I like Tony Chachere's Creole Seasoning Mix, myself), a dash of Tabasco, or even some extra Old Bay in my bowl couldn't fix. Finally, the scallops (as I had hoped) were the real star of the dish, turning out sweet and buttery.

A quick word about how far this recipe stretched... There were just two of us eating this soup, and it looked like I had made plenty, but it was so good that we ate the entire pot... We were both definitely quite full afterward, but we just couldn't stop eating! :-) I am not sure if that says more about us or the soup, but consider doubling the recipe if making for a crowd.

Potential Improvements? This one was great as-is, but I might add a little more Old Bay and a few shakes of crushed red pepper the next time I make it for guests that can handle a little more heat.

Polling the Fam: It was just Hunter and me for this one... I really, really liked it and would not hesitate to make it again if I were craving an easy seafood soup with great flavor. Hunter shared that sentiment, saying he really loved the scallops and that he really enjoyed it (after adding a little extra Old Bay to his bowl). As a side note, my seafood-loving friend Jayson would have gone crazy for this soup if he had gotten to try it; next time, buddy!

Verdict: Loved it! (5 stars)

Sunday Soup #118: Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn

Happy Halloween, Booooo-per Troopers!! On the eve of my annual November social media hiatus, I wanted to give you something special... something unique... something seasonal. Love it or hate it, pumpkin is the official flavor of Fall and what many people think of as the year gets on toward Halloween and next month's food-focused holiday. Enter this "Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn" (a soup with, what has to be, the longest name of any I've ever featured here). The recipe called out to me with its promise of creamy, spicy warmth. However, I have to admit to being initially wary of the featured ingredient. Those that know me know that I am not a huge fan of squash, in general, but this recipe seemed to elevate the pumpkin, so I committed to giving it a go. Let's see how it went...

This recipe came from: https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

*Pic 1 - https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

Variations from the Recipe as Written: Not exactly a variation, since the recipe called for me to use my favorite pumpkin beer, but I used an Elysian Dark O' The Moon stout (with notes of chocolate and cinnamon) because it was the only pumpkin brew I could get my hands on. I used regular (instead of low sodium) chicken broth. And, although the recipe called for air- or stove-popped popcorn, I used a plain microwave popcorn (only lightly salted) for convenience.

General Thoughts: The prep for this one took a bit, but I actually rather enjoyed it... Dicing the onion, peeling and dicing the potato, mincing the chiles, de-stemming the thyme, and shredding the cheese all took some time but didn't seem too bad, overall, and the cooking was pretty straightforward. Prepping the popcorn garnish took a bit more time and attention. Dicing the bacon, tossing with the pepitas and sugar, roasting, popping the popcorn, tossing all of it together again, roasting, tossing a final time, and roasting again, all while making sure nothing scorched, just required a bit of focus. The garnish mixture could be prepared ahead of time, particularly if you are able to keep the popcorn from getting soggy while it waits to be used.

*Pics 2 & 3 - Pictures from when I made it

My favorite thing about this soup was all of the fun textures. The creamy pumpkin was silky smooth, the diced potatoes and onions were perfectly soft, the chopped bacon was chewy, and the popcorn and pepitas provided a very interesting pseudo-crunch. The popcorn, in particular, held up surprisingly well and did not go all soggy or "wilt" when mixed into my bowl.

And, no doubt about it, this one tasted really good! The most forward flavors were sweet and spicy, but this recipe had a lot of depth. The pumpkin and candied bacon were rich and sweet, complemented by heavy cream, and the chiles in adobo imparted a terrific spicy zing to each bite. I used two chiles in adobo, which was perfect for me, but you may want to cut back to a single chile if you are making this dish for more sensitive eaters. The rich, smokey taste imparted by the bacon, the chiles in adobo, the smoked paprika, and the smoked cheeses was terrific. And, the thyme, curry powder, and beer flavors were all subtle but still managed to shine through in each bite. In short, this soup was a symphony of flavors, all wonderfully complimentary and none overpowering the others.

I can honestly say, this is the best pumpkin-based dish I think I have ever had in my life: tasty, sophisticated, and comforting!

Potential Improvements? I can't think of any way to improve this one, and I'd make it exactly the same way next time. As a variation, though, a few matchstick-sized slivers of granny smith apple added to your bowl would provide an additional texture and flavor that could (pleasantly) add to this soup's delightful complexity.

Polling the Fam: Everyone, including me (obviously), really enjoyed this one, and I think it will be a Fall/Winter staple in our house for many years to come!

Verdict: Loved it! (5 stars)

Sunday Soup #116: Chicken Cordon Bleu Soup

Chicken cordon bleu is many people's guilty pleasure (including mine)! Its cheesy, creamy, crispy, savory goodness is something I crave, but I rarely get it because who has the time to slice and flatten and layer and roll and bread and fry and repeat ad nauseum? And, nobody should be made to eat frozen cordon bleu! If you feel the same way then it is time to rejoice because I have found a soup recipe for you!! Frequent collaborator Lisa and I made this soup that definitely scratched the cordon bleu itch, for sure...

This recipe came from: https://carlsbadcravings.com/chicken-cordon-bleu-soup/

*Pic 1 - https://carlsbadcravings.com/chicken-cordon-bleu-soup/

Variations from the Recipe as Written: We doubled the recipe. We used regular chicken stock rather than low-sodium. And, we used a yummy smelling veggie seasoning (from Costo) on the croutons rather than garlic powder and salt. 

General Thoughts: The prep for this recipe was a moderate amount or, as Lisa preferred to call it, "easy+". :-) There were a lot of different ingredients to gather and measure out. The onions, carrots, and celery needed to be chopped, of course, but we probably could have been smarter and just bought the pre-chopped mirapoix mix at the market. The potatoes needed to be peeled and cubed, as well as cubing the ham, but Lisa had some of the rotisserie chicken from Costco on hand, so that only needed a little bit more chopping to create bite-sized pieces. Finally, the recipe said making croutons was optional (do not skip this!), and we chose to cube the bread and make our own rather than buying bagged croutons at the store, so that took a little more work. Soups that take a lot of prep can sometimes fall into the "too much work" category if the taste falls short, but that was not the case with this one...

*Pics 2 & 3 - Pictures from when I made it

The soup turned out not to be as thick as I expected, which initially led me to worry. I thought that the amount of cheese, the cream, and the added flour and cornstarch would result in a thicker, chowder-like consistency, but this one turned out kind of brothy. However, I thought the consistency was perfect, more like a brothy, chunky bisque rather than a gloppy, cheesy goo. This was another soup that presented a variety of different textures in every bite, which I loved: firm veggies, chewy meat, stringy cheese, croutons that were crunchy on the outside and soft on the inside. Each bite was enjoyable!

And, it tasted great... It really (no exaggeration) tasted like chicken cordon bleu! The chicken and ham flavors shined through, while swiss cheese gave it a bit of tang. The dijon mustard flavor was tasty but very subtle, and I found myself wanting a little more of it. If I had one criticism of this soup it would be that it was just a touch bland for me (I like strong flavors!), but that was easily fixed with some ground black pepper and a few drops of Tapatio (hot sauce).

Finally, I'd be remiss if I didn't add a special note about the croutons... These made the dish! The soup was very solid before, but adding croutons to my bowl, mimicking the fried breadcrumb coating on the outside of a traditional cordon bleu, took it to the next level. Do yourself a favor, DEFINITELY make the croutons and enjoy!!

Potential Improvements? This one was terrific, but I think it could be even better! The only thing it was missing for me was just just a touch more spice/salt and a little bit of a vinegary, mustard bite. When I make this one again, I think I am going to double (or even triple) the dijon mustard in the pot, which should really help all the flavors "pop" a bit better.

Polling the Fam: For me, this was the second nearly perfect soup in as many weeks, and I'd love to put it in my regular rotation! Becky thought it was "super solid" and that the croutons made it "off the hook". Jayson said this one was probably in his top-3 soups ever, and he went back for more, even though he was already full. Lisa loved it, thought it could use more dijon mustard, and said she'd rather have this over traditional chicken cordon bleu. Hunter said it was 5-out-of-5 for him. Andrew agreed with Hunter and said it was "really good." And, Fox said, "It was okay." *eye roll emoji*

Verdict: Loved it! (5 stars)

Sunday Soup #111: Cowboy Stew

I have been holding onto this recipe for a few weeks now, waiting for when I didn't have another one ready to go. When I finally made it this week, it made me wonder why I'd waited so long! I have made a run of good soups lately (which makes me very happy!), and this one definitely fits right in as one of the best soups I have made in months. I know I kind of already gave away the ending there, but please indulge me as I break it down for you...

This recipe came from: https://www.gonnawantseconds.com/cowboy-stew/

*Pic 1 - https://www.gonnawantseconds.com/cowboy-stew/

Variations from the Recipe as Written: I used 5 pieces of bacon (instead of just 4) because bacon! I used 28oz of kielbasa (other than 24oz) because of package sizes. And I used the fire-roasted variety of both the diced green chiles and diced tomatoes to add depth of flavor.

General Thoughts: The prep on this one was fairly simple and straightforward... I had to chop the bacon and slice the sausage, but that was easy and quick. The biggest time-suck was peeling and cubing the potatoes; however, as it only called for two, and I saved a bit of time by using pre-diced onions, it went fast. Other than that, most of the other ingredients were canned, so other than having to brown the bacon and sausage, it was a fairly easy lift, overall.

I often feel like I need to double recipes to make them go far enough, but that definitely wasn't the case with this one. As you can see from the pic below, a single batch of this recipe filled a large soup pot, feeding my family of four to fullness (with maybe four more servings leftover, even).

*Pics 2 & 3 - Pictures from when I made it

It came as no surprise that this recipe was incredibly hearty! It is very protein-dense, which, when combined with the potatoes, baked beans, and veggies, produced a thick "stick-to-your-ribs" quality that is too often missing from recipes that claim to be stew. But, don't misunderstand, I am not trying to imply that the soup was "heavy," which I feared it might be after looking at its component parts. On the contrary, the sheer variety of ingredients kept every bite different and interesting, with the vegetables, in particular, given this recipe the proper "room" so as not to be a stomach bomb. The recipe mentioned that I could add water if the soup turned out too thick, but I had no need; I may want to add a little to my leftovers if the potatoes keep soaking up the liquid but, on the stove, there seemed to be the perfect amount of broth for a stew.

The textures and flavors, both, were quite complex in this one, which was part of its appeal to me. The depth of textures (e.g., the tender meats, the crunchy corn, the soft beans and potatoes, the rich broth, etc.) made each bite a delightful adventure. And, the flavors layered very nicely, as each bite started with the deep, savory tastes of the meat but soon presented the more subtle flavors of the onion, chiles, sweet corn, and spices. Finally, each bite finished with the distinct sweet, smokey tang of the baked beans, which left me practically seeing the campfire crackling in front of my eyes!

This one would definitely be PERFECT on a cool Fall or Winter evening!!

Potential Improvements? Frankly, I would be hard-pressed to make this one any better. But, it is worth noting that if you fear you may be overwhelmed by its meatiness, you could easily reduce the amount of ground beef by 1/3 (using 1 pound instead of 1.5 pounds) without hurting this recipe much at all.

Polling the Fam: I loved this one and would rank it (for me, personally) as one of the top-3 soups I've made in this project, overall. Becky thought it was very solid, super hearty, and said she definitely liked it. Hunter said he would give it a nearly perfect score, with so many great textures and flavors, and went back for thirds! Fox, with his typical stoicism, said he thought it was okay and that he'd eat it again if I made it.

Verdict: Loved it! (5 stars)

Sunday Soup #110: Slow Cooker Steak and Potato Soup

I know I just posted Sunday Soup #109 yesterday, but that one was from last week. So, as yesterday was Sunday, and I made another soup, I figured I'd get this one posted in a much more timely fashion. :-)

I am not generally a huge fan of stews, but I got some stew meat from a friend who bought an FFA cow (that is Future Farmers of America, for those without kids in high school), so I was looking for something potentially yummy to do with it. The recipe I made this week was very straightforward, with simple ingredients and prep steps, which looked like it was designed to feature the meat. But, did it deliver? Let's see...

This recipe came from: https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

*Pic 1 - https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

Variations from the Recipe as Written: I made 1.5x the recipe and used garlic salt instead of "regular" salt. That's it!

General Thoughts: As I said above, this one was easy to prep! The peeling took the longest, but that was small potatoes. I know, I know... Bad dad joke. Sorry (not sorry). :-) In all seriousness, the peeling went quickly, and the potatoes just needed to be cubed, which did not take very long. I minced the parsley in about a minute and used pre-diced onion from the market, so everything was ready to put in the slow cooker in a jiffy! And, since this was a slow cooker recipe, it really was fire-and-forget, with no need to watch the pot throughout the day. All in all, a piece of cake!

*Pics 2 & 3 - Pictures from when I made it

The taste of this soup was terrific and immediately put me in mind of Beef Bourguignon recipe I featured a couple of years ago (https://soupersleuth.blogspot.com/2018/01/sunday-soup-50-beef-bourguignon.html). While it did not have quite the depth of flavor of that more sophisticated Beef Bourguignon, likely owing to the far more simple ingredients and prep, this one managed to capture some of its rich, savory flavors with far less work (the use of "brown steak sauce" - like A1 - definitely contributes to the taste profile of the dish). The flavors seem like they would really hit the spot on a cold Fall or Winter evening!

The star of the soup was definitely the beef. After slow cooking for 8+ hours, it is natural to assume that any meat would be tender (which the protein in this recipe certainly was), but the beef was perfectly done and had taken on the savoriness of the broth, which made it a real treat.

All was not perfect with this one, however, as the lack of ingredients made the soup feel a little empty and robbed it of the heartiness for which many good beef soups and stews are known. I like my soups brothy, but this one was so brothy as to make it seem like I forgot to add the other ingredients. So, while each bite was a taste treat, it felt a little lacking, overall. Adding some additional ingredients to the base recipe (e.g., sliced carrots and mushrooms) without adding more both could really have made this one great. And, using a good French or sourdough bread as a side dish would also definitely have helped close the gap here, but we avoided bread this go-round for health reasons. :-)

Potential Improvements? Next time I make this - because there will be a next time - I'd like to add some carrots and mushrooms (without adding any more broth) to give it more heft.

Polling the Fam: I thought this one was really good and just kept from 5 stars by its lack of heartiness; I feel like this will be a great "canvas" to which I can add just a few more things to knock it out of the park next time! Becky thought it was very good and really liked the flavor of the broth. And, Hunter also thought it was very good, super solid, saying that he loved the broth but thought it could benefit from the addition of some carrots.

Verdict: Liked it. (4 stars)

Sunday Soup #104: Knock Your Socks Off Crock-Pot Soup

Well, I never...! That is kind of presumptuous, isn't it? First of all, how could this recipe possibly know whether I am even wearing socks (uh... I am not)?! And then, to be so sure I am going to love their soup so much that any underwear I might or might not be wearing on my feet would come shooting off is the height of arrogance! LOL Well, challenge accepted!! Let's see how this one played out, shall we...?

This recipe came from: https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

*Pic 1 - https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

Variations from Recipe as Written: I used double the sausage because 1) a single package of ground sausage at our market contained 16oz, and 2) I really like Italian sausage. And, I did not sauté the mushrooms before adding them to the Crock-Pot, which (admittedly) was just an oversight on my part.

General Thoughts: On the surface, this soup seemed like it would be fairly easy to prepare. Crock-Pot and slow cooker soups usually are, as they most often follow the "put everything in the pot, turn it on, and cook all day" format. But, that was not exactly the case with this one... The potatoes had to be peeled and cubed, the sausage had to be pre-cooked and crumbled, the bacon had to be pre-fried and finely chopped, the mushrooms had to be sliced and sautéed (if you follow the recipe), the kale had to be cleaned and chopped, and other ingredients needed to be added partway through cooking. I know, I know... In the grand scheme of things, not overwhelming, but one of the reasons I like Crock-Pot soups is their set-it-and-forget-it nature. However, if a soup is tasty enough, a little extra effort is not a bad thing, but it needs to deliver!

*Pics 2 & 3 - Pictures from when I made it

The best part about this soup was its chunkiness and the varied textures. It had the right mix of smooth creaminess, tender meat, and soft veggies, with plenty in every bite!

However, what it didn't have was a ton of flavor... It was kind of homogenous, the way some potato soups taste overwhelmingly of that eponymous starchy tuber without many other tastes to add spark and variety. I was looking for more out of the canned diced tomatoes and kale but missed any of the tang or earthiness those ingredients normally bring. I also expected the soup to be salty, at least, with double the sausage and a good bit of bacon mixed in, but it lacked even that. If I had sauteed the 'shrooms in butter, I may have gotten a bit more salt there, but I don't think it would have been enough to salvage it. When I added salt and cracked black pepper directly to my bowl, it served to open this one up, helping to elevate all of the flavors within, making each more distinct and able to be appreciated. However, in the end, the flavor just fell short for me.

Potential Improvements? If I make this one again, I will definitely add salt and cracked pepper to the pot directly, taste-testing until it seems right, and maybe even some crushed red pepper for extra zing. I'd also include some garnishes (some of which were suggested by the recipe - like green onion and more bacon crumbles) to provide more flavor and texture. And, finally, I think I would have enjoyed it more (and improved the taste) by adding the raw bacon to the pot and letting it slow cook in the soup (rather than frying and chopping it ahead of time).

Polling the Fam: With the changes detailed above, I think this could be a 4-star soup... In fact, Hunter said he really liked it and thought it deserved 4 stars, but I just couldn't give it more than 3, based on it tasting rather unremarkable. Also, two of my other diners didn't want to eat it after they tried it; Becky tasted a small bite but wouldn't eat it on the grounds that "it tasted too mushroom-y", and Fox, likewise, really didn't care for it and didn't finish his bowl.

Verdict: It was okay. (3 stars)

If you're looking for better creamy sausage soups, try these others I've made that were terrific:

Creamy Sausage and Tortellini Soup (https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html)

White Bean and Sausage Soup (https://soupersleuth.blogspot.com/2019/10/sunday-soup-89-white-bean-and-sausage.html)

Dill Pickle and Brat Soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html)

Sunday Soup #103: Polish Dill Pickle Soup with Smoked Ham

Hello, Souper Troopers...! You thought I'd forgotten about you, didn't you?! I haven't made a soup since mid-March, but I could never forget about you (or soup)!! I have just been a bit distracted and out of sorts with this whole pesky pandemic thing, like many of you, I'm sure. At any rate, I'm happy to be back with another yummy recipe selected from the wide and wooly Internet...

Pickles. Yep, pickles... I know, some of you think it's weird, but I love them so much, so I am always intrigued by pickle soups. I have made a couple in the past (search the blog for "pickle" to find them), and they have been pretty good, in my opinion. So, how would this one fare? We decided to have a (very small) COVID-friendly distanced outdoor friend-meal to find out...

This recipe came from: https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

*Pic 1 - https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

Variations from Recipe as Written: I doubled the recipe and used dried dill instead of fresh, but that's it!

General Thoughts: The prep work on this one was fairly easy, and the ingredients were relatively inexpensive. Chopping onions is (as always) not my favorite, so my wife helped by doing that dice for me; however, the option is always there to buy pre-diced from the market. Beyond the onions, a little dicing on the pickles and potatoes, with some rough cubing on the ham, and it was good-to-go! All in all, from prep-to-pot, it only took about 15 minutes and didn't feel too bad at all.

*Pics 2 & 3 - Pictures from when I made it

The best thing about this soup, bar none, was its chunkiness; all of its different textures were a treat! Every single bite was heaped with ham, potato, pickle, and onion, with the shredded carrot adding some good color. All of the veggies were wonderfully done and the ham was juicy and tender.

Once I was done admiring the mix of perfectly cooked ingredients, I had a chance to appreciate the flavors. TL;DR = It was good! It was especially great because I could taste and appreciate all of the different individual flavors... The ham was salty and smoky, the onions and carrots were piquant, the dill (despite being dried) was present and savory, the sour cream added a delightful creaminess, and (of course) the pickles were salty and tangy. And, when I cracked some black pepper over my bowl, the flavors came to life even more... It was a symphony, and I enjoyed it!

And, it bears repeating, even though I've said it before: If you make this, use a refrigerated pickle in a "clean" brine! I use Grillos (https://www.grillospickles.com/), which can be found at lots of grocery stores (and Costco). Please do not use an artificially green, preservative-packed jar of pickles... They might be okay for a backyard BBQ burger, but they will not be okay for a dill pickle soup that you are hoping to enjoy! :-) If you couldn't see yourself being able to take even a tiny nip of the straight brine, you probably don't want it in your soup.

Potential Improvements? Next time I think I'd add a little more meat, like an extra 1/2 pound of ham (for a single batch) or even some crispy bacon.

Polling the Fam: I loved this one and, if it was just me, I'd be giving it 5 stars right now; it's right there with the previous 5-star Dill Pickle & Brat soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html). Buuuuuut, there were more diners, and their opinions were a little more mixed (because I suspect they are pickle-intolerant)... First, the good: I loved it; Hunter really liked it and seconded the cracked pepper recommendation; and Lisa liked it but suggested more meat and garnishes (like cheddar cheese and crispy bacon crumbles). And now, the misguided pickle-haters: Andrew said he'd give it 3 stars, and liked it overall, but that he would probably never request it; Jayson managed to get through a whole bowl (against his expectations) but didn't go back for more; and Becky and Fox each took one bite and said, "Nope!"

Verdict: Liked it. (4 stars)

Sunday Soup #99: Smoky Lentil and Potato Soup

This week's recipe is somewhat unique in that it combines lentils and potatoes in the same soup, which I've not often seen. The recipe appeared to be vegetarian/vegan-focused, so lentils (being a good source of protein) would fit the bill there quite nicely, while the potatoes are cast in the grain/carb role. I, however, am a meat-a-saurus and could not resist adding some tasty animal-based protein in the form of bacon! Did the lentil-potato-bacon combo nail it or miss the mark? Let's see...

This recipe came from: https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

*Pic 1 - https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

Variations from Recipe as Written: I doubled the recipe and followed the instructions for Instant Pot preparation. My family loves a good, strong smoky flavor, so I used smoked salt. The recipe called for brown and red lentils, but the supermarket only had brown, so that's what I went with. And, as previously mentioned, I added bacon (about 1 pound of bacon per single version of the recipe), which allowed me to sauté the veggies in the bacon grease (rather than using olive oil). Finally, even though it said spinach or kale was optional, I added about half the (baby) spinach it called for.

General Thoughts: The prep on this one was pretty simple, particularly since I used a mirepoix mix (diced onions, carrots, and celery), so no chopping was required for those items. I had to do a bit of chopping on the potatoes, spinach (which was optional), and bacon (which I added to my version of the recipe), but it went very quickly. And, as usual, the cooking was a snap in the Instant Pot, requiring only three minutes at high pressure, followed by a quick pressure release.

*Pics 2 & 3 - Pictures from when I made it

As you would expect, the soup was very hearty and quite filling. The lentil/potato combo gave each bite a "weight," even though I would still call this a brothy dish. Many lentil soups I've had are thick and creamy, often calling for a portion of the soup to be puréed (such as with an immersion blender) to thicken it up. However, this soup (much to my surprise and enjoyment) had a broth more consistent with a hearty vegetable beef soup than with something like blended pea soup.

The taste was likewise very solid, and it was (I am assured by Lisa) even tastier leftover. I tasted the soup in the pot before I served it, and added a fair amount of salt and cracked black pepper. But, once I felt it was properly seasoned, it was quite enjoyable. The addition of bacon was definitely the right choice for me, as it added a deep, rich savoriness that complimented the smoke and spice, as well as adding a different texture. Finally, I know it sounds crazy, but I got a small hint of lemon in my bowl... Whether from the lentils, the spinach, or one of the spices, it was so surprising and tasty that I found myself wanting more of it.

Potential Improvements? I think next time I make this one, I'll add even more bacon (or, better yet, use a smoked pork shoulder instead of bacon) to make it a bit meatier. And, because the subtle lemon flavor was so much of a pleasant surprise, I might try adding an actual tablespoon of lemon juice to the whole pot.

Polling the Fam: I liked this one and, since it can be made vegetarian/vegan to suit those tastes, it is quite versatile, so I'd definitely make it again. Jayson thought the soup was hearty and filling, but kind of unremarkable beyond that, and added that he thought it needed more meat. Lisa really liked it, found it hearty and filling, and thought ham would be a good meat choice. Andrew thought it was really good, making particular mention of the bacon. And Fox, our picky eater, said he didn't care for it much because it wasn't his kind of soup.

Verdict: Liked it. (4 stars)