Harvest Tortilla Soup recipe | Simple Bites

Eat Seasonal: Harvest Tortilla Soup

My New Mexican living sister, Haidi, is my source for all my Southwestern cooking inspiration, from simple salsas to seasonal soups. This recipe is one of her creations that I’ve adapted for our family with great success.

From my experience, anyone who dip a spoon into a bowl of harvest tortilla soup is an instant fan, won over by either the slightly smoky chicken broth or the crispy fried tortilla strips that are heaped on top. Personally, I love that the soup contains a good amount of vegetables and they are all in season right now.

I hope you’re ready to get on board with autumn soups, because we happen to love them around here. Harvest tortilla soup needs to be ladled into bowls and enjoyed around your table this fall.

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How to make a squash soup tureen | Simple Bites

How to make a soup tureen from a squash

If you’re like me, you keep a fairly trim collection of serving dishes and the ones you own are multi-purpose to save on space and money. I’m a big fan of oven-to-table cookware for that exact reason.

Here’s what I don’t own and probably never will: a soup tureen. I’ve seen them in kitchen stores, usually taking the shape of an enormous head of cabbage or a rooster. The fact is, I’m not even sure if soup tureens suit my style. I certainly don’t have a place to store one, especially if it only is used a handful of times a year.

Ebay lists gazillions of pumpkin-shaped soup tureens, but why not just make your own out of a real pumpkin or squash? That is what I did recently for a weekend dinner where butternut & leek soup was the main event.

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chicken stock

Homemade bouillon cubes

This is one of those cooking tricks that I’ve always done without thinking much about it, but it’s probably time to share. They say the secret is in the sauce, but these little gelatinous lumps are the secret to the sauce!

I had quite a bit of leftover pork stock from my head cheese project, and after freezing several jars, I decided to reduce the rest down further for a soup enhancer known as bouillon.

I tossed store-bought liquid and cube bouillon from my pantry a very long time ago. The amount of  salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) that they contain just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient? (Remember Shaina’s story?)

Instead, in addition to homemade stock, I flavour soup and sauces with natural aromatics – fresh herbs, Parmesan cheese, dried mushrooms, chilies, garlic, spices, vinegars – and homemade bouillon like this.

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Spring vegetable soup #paleo #vegetarian

Spring Ramp, Radish & Spinach Soup

As much as I love the hearty sugar shack fare we enjoy during sugaring off season in Quebec, I’m ready to lighten up for spring.

Last weekend, we had one final maple-coated feast, which we were privileged to enjoy with Alana and family, who were passing through town. Cider-glazed ham, maple baked beans, tourtiere, and heaps of roasted asparagus with ramps kept us around the table for over an hour. Then dessert – maple taffy poured on a slab of snow from my chest freezer – kept us at the table a while longer.

Later, the children scattered to play a board game while we lingered over coffee and discussed blogging, cookbook writing, food and family. It was wonderful to have a slow afternoon, with no nagging thoughts about what I should be doing instead. Since handing in my manuscript for Brown Eggs and Jam Jars, I’ve been reveling in the spare hours and the respite from the enormous project.

It’s a new season, both out and about on the homestead, as well as in my work life of blogging and book writing. Today’s soup recipe feels like a cleanse, and in many ways it could be squarely placed in the detox camp. I wholeheartedly believe in spring cleaning my body with real foods, so consider this the beginning.

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Slow Cooker Split Pea Soup with Ham | Simple Bites #soup #slowcooker

Slow Cooker Split Pea Soup with Ham

So you cook a Sunday ham, and are left with the bone. That night the temperature plummets (yet again), your kids get sick, and your husband is about to leave on business for a few days. Then, you realize there is no other alternative than to make split pea soup and plenty of it to last into the week.

That was my thought process last Monday. This soup saved dinner, and a few lunches, while we were housebound, nursing fevers and the sniffles. It came together quickly – a literal dump and stir of ingredients in the slow-cooker – and simmered all day while we snuggled under quilts and read books.

While my boys may have been initially put off by the colour, their spoons were scraping the bottom of their bowls before long. Split pea soup just feels right this time of the year, especially when paired with skillet cornbread.

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