Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken enchilada soup, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Soups have never been my favorite foods.
As a kid, I loved mashed potato or mashed yucca, but turn that into a soup and suddenly I did not want it. It was unappealing to me and I felt like a bowl of watery food was not a real meal. It was so hard for me to drink soups after I got my wisdom teeth removed and every time I got a cold. I just felt constantly hungry, although I think it was more of a mental thing than anything else.
After some time, I learned to appreciate the finer things in life, also known as soup! It became a nice treat to walk into my home after a long day of school to find a nice heaping pot of soup on the stove just waiting for me. And after being married and talking about food options with my husband, I realized he loved soup, especially after a long day of work.
He thought it was a perfect finish to a long and stressful day and honestly, it truly relaxed him. It has become a tradition in our home to make two to three different soups per week. And now, we have found a new favorite.
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Quick Tip: Use any veggies you’d like in this one.