Follower Friday: Vegetable Soup

Dawnelle is someone I "know of" through my friend Caley.
I have heard amazing things about this girl!  I can't wait to make this soup recipe...
just take a look at the pictures! Yum!  Enjoy the recipe and be sure to check out her blog.

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My name is Dawnelle and I write over on Just Dawnelle about my life, my little loves, and my love for design. I'm super excited to be here with Tiffanie for Follower Friday!

I have a thing for food. I won't lie. Good food... you know the kind that just makes you wish you could start your meal all over gain? I also love cooking. My family cooks together often and it has got to be one of my very favorite things to do together!

So are you ready for the perfect cozy fall soup recipe??

I have a thing for vegetable soup... not the kind with noodles... or the kind with rice... or the kind with beans... but good old fashion hearty vegetable soup just like Campbells! The no fail, super easy, delicious kind! Are you ready for this goodness??

Ingredients

1/4 Cup Olive Oil

3 large carrots, diced

2 stalks celery, diced

1 small onion, diced

6 medium potatoes, diced

1 can peas

1 can corn

1 can green beans

3 cups diced canned tomatoes

12 cups of chicken stock (or water with bullion cubes)

1/2 tsp basil

1/2 tsp thyme

1 Tbs salt

1/2 tsp black pepper

Begin by dicing up the carrots, celery, and onion and saute them in the olive oil. Now you don't have to use olive oil but if you have it, use it... it just makes everything better! Promise!

Once they're all cooked up nice and good (you know so the onion is translucent...) so it's all steamy and loud and smells absolutely amazing... like this (oh if only you could smell it!)

You add the broth. Now let me give you my two cents about the broth... I didn't use actual chicken broth. I usually don't. I used water and bullion cubes. But I won't use any bullion cubes, I only like to use the bullion cubes found in the international foods isle like the Knoll or Maggi cubes. The other thing, sometimes when I make it, I don't use chicken bullion. Maggi makes a tomato vegetable bullion that is fantastic!! Okay... soap box is being put away... 

you add the broth...

and then let it boil! Once it starts to boil, take those nicely diced potatoes (I used red potatoes because I was hungry and wanted the soup to cook faster... and they're a softer potato so they cook faster.)

Let those potatoes cook in there for about ten minutes or so and then add the rest of the beautiful vegetables.

and add those spices... the glorious spices!! Don't you dare forget the thyme... it totally makes the soup! Plus, if you thought it was smelling good before, it is going to be absolutely incredible now!!

Then just let that little... well now... big pot of soup cook away!! Sometimes it needs more broth than others... depends on how thick or thin you like your soup. I like it nice and brothy (is that a word?) so I always add a little extra sometimes.

Check those potatoes after a little while... if you can stick a fork in them... your soup is done!! Eat it up... enjoy it!!

See all those little specks of oil... that's the olive oil I was talking about... they're like little morsels of savory goodness!!

Now... wasn't that easy?! and isn't it delicious!!

I have lots more fun and super easy recipes over on Just Dawnelle like this delicious Blueberry Pie and kid friendly Apple Crisp. I would love to have you hop over and visit!!

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Ingredients

1/4 Cup Olive Oil

3 large carrots, diced

2 stalks celery, diced

1 small onion, diced

6 medium potatoes, diced

1 can peas

1 can corn

1 can green beans

3 cups diced canned tomatoes

12 cups of chicken stock (or water with bullion cubes)

1/2 tsp basil

1/2 tsp thyme

1 Tbs salt

1/2 tsp black pepper

Saute carrot, celery, and onion in olive oil. Add chicken stock and bring to a boil. Add diced potatoes and cook for 10 minutes or so. Add the remaining vegetables and seasonings. Simmer for 30 minutes or until the potatoes are cooked (you can stick a fork in them). If you need to, add more chicken stock.

Thanks Dawnelle!

Follower Friday: Cowboy Potatoes and Barbeque Chicken

The person chosen for Follower Friday is Shaylin!  We have a lot in common.  We both went to BYU-Idaho and studied to be teachers.  She married my brother's best friend.  (I didn't marry him too - but that's how we originally met!)  We both live in Utah and have daughters named Paige.  I wish we lived closer, but sadly we don't.  It's all yours Shaylin!

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Hi Tiffanie!  I am so excited to share a recipe with everyone today! My name is Shaylin and I LOVE to cook yummy, easy food!  Especially food that gives my family of four lots of leftovers for the week! I also really like food that I can prepare in the morning so that it's done just in time for dinner without too much fuss.  Plus, having yummy smells in my house all day is always a plus.  Today we are making a recipe that I learned from my mom - one of our favorites!

Cowboy Potatoes and Barbecue Chicken

What you need:

1 lb bacon

1/2 yellow onion, chopped

1/2 small bag of baby carrots

6-8 red potatoes, washed and scrubbed

1/2 bag of frozen peas

1 cup grated cheddar cheese

3 frozen chicken breasts

1/2 bottle of your favorite barbecue sauce

 Cut the bacon into 3/4 inch pieces and cook in a frying pan until almost done.  Add the chopped onion and cook until the onions are nice and soft.

While that is cooking, cut the potatoes and carrots into bite size pieces and put them in your crock pot.

When the bacon and onions are done, dump them into your crock pot too - bacon grease and all.  Yummy!  Cook this in your crock pot on high for about 7 hours - or until they are nice and soft.

When they are soft, add the peas and cook for another 20-30 minutes.  Finally, add the cheese and let it cook just long enough for the cheese to melt on top.

After you get the potatoes and carrots cooking for the day, put the frozen chicken into a baking dish and cover it with the barbecue sauce.  Add about an inch of water to the bottom of the baking dish - you don't want your chicken to dry out!

  Cover with aluminum foil and bake in the oven at 275 degrees for 6 to 7 hours. It should easily fall apart when it is done.

As far as I'm concerned - these two items ALWAYS go together - they are just so good together.  Whip up a salad or some rolls and you have a dinner to die for!

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Looks delicious!  The PERFECT meal for a crisp fall day.  The bacon won me over :)  Happy weekend!