It was a cold February night when Recipe Club met and we had 16 total soups, stews, and chili to sample and keep us warm! With all the slow cookers, I ws breaking a lot of circuits but our awesome maintenance guy Rick was there to save the day and help keep all those slow cookers going! As a thank you, we gave him soup!
Sue S. brought "Roasted Autumn and Vegetable Soup." Roasting the veggies beforehand really brought out their sweetness! She also used low-sodium chicken broth and fat-free evaporated milk. The mix of colorful veggies gives it a beautiful autumn color.
I brought "Winter Vegetable Soup with Turkish Meatballs." I never ate parsnips before, and I discovered that I really like them! This soup has a great mix of healthy winter veggies! Also, instead of frying the meatballs in oil on the stove, I air fried them with my new air fryer!
Karen made "Wisconsin Split Pea Soup." This soup is a quintessential pea soup! It's creamy, has potatoes and carrots and ham, and marjoram gives it an extra added flavor boost. Love the color, too!
Sue R. made "Toasted Quinoa Soup." The secret to this soup is toasting the quinoa first and then adding it in later. It gave the soup a nice earthy flavor! Love all the chunks of veggies, too!
Trudy made "Ultimate Potato Soup." It was nice to have a classic potato soup that is rich and creamy and full of chunky potatoes!
Mary made "Slow Cooker Southwest Chicken Chili." The beautiful rose color comes from the cream cheese mixing in with the tomatoes! A creamy and delicious chili for a cold day!
Chris brought "Texas Sweet Chili,"a chili we aren't too familiar with in Wisconsin! Packed with brown sugar and sage, this chili packs a sweeter taste! This is a recipe her husband brought with him from Texas.
Marie made "Black Bean Soup." This is a recipe that she created and has been using for years! This time, she used low-sodium black beans, and she had to add some salt. Mashing half of the black beans definitely makes the soup more creamy. A delicious black bean soup for anytime of the year!
Jan made "Creamy Bratwurst Soup." She has been making this brat soup for years for her family. Using fresh brats definitely amps up the flavor in this soup!
Margaret brought "Slow Cooker Chicken Chili." This chili combines beans, corn, and shredded chicken for a delightful chili mixture. It can even be made in the Instant Pot!
Cherryl made "Taco Soup." Sure to warm you up with classic Mexican flavor, this soup is a taco in soup form! Serve it with traditional taco toppings on the side. This time she also used Bush's Best Jamaican Beans instead of standard black beans!
Anna brought "Rustic Italian Tortellini Soup." With classic Italian flavors (and some yummy Italian sausage) this is a warm, hearty soup for the winter season. She also uses escarole instead of spinach, because she likes the taste better!
Pat made "Navy Bean and Ham Soup." A creamy and filling soup that uses a giant ham bone! She also just steeped the garlic clove instead of having pieces of garlic throughout the soup.
Don made a chili. In his chili he uses hot Italian sausage and his own chili seasoning mix. He also uses cocoa powder which added a subtle sweetness that helped offset the heat from the sausage! A very delicious chili!
Rose Mary and Fred brought a "Cauliflower, Fennel, and Carrot Soup." The cauliflower was roasted, while the other veggies were sauteed. A delicious and creamy soup recipe!
There were many great recipes shared and more to try next time! Getting hungry? Join us March 1 at 6:30pm at Franklin Public Library. The theme is Pies Galore--Mini pies, hand pies, sweet or Savory! Pies are so versatile!
All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!
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