Link Up! The Theme is…Soup!

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Truth be told, I’m not a big soup person.  I enjoy it when I’m at a restaurant, but I don’t make it much at home.  I don’t know why.  Maybe I feel like it’s not substantial enough for the guys in my house.  Or maybe it’s because I know that Andrew will turn his nose up to it without even trying it.

I have several good soup recipes in my cookbook, but I would love to have a better variety.  Do you have a soup recipe that you can add to my soup linky (below)?  If so, my family thanks you!  :)

In the mean time, check out these soup recipes at Rouxbe Cooking School!  Out of the 3 preview video clips, which soup looks the most tempting to you?

Not sure what Christmas gift to give the foodie in your life? How about a membership to Rouxbe Cooking School! Or maybe you can drop a hint or two to your better half and get it for yourself! :)

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  1. 1


    I hope it’s ok I added 2 soups. These are my absolute favorite. I have a bunch more under my soup label since you’re looking for more recipes. Soup is so wonderful in the winter, we eat it at least once a week.

  2. 2


    We love soup and stews during the cooler weather months down here in SW Florida. I always try to have some sort of bread to go along with it.

    My daughter loves to go through my magazines/cookbooks and she puts little sticky notes on recipes that she likes. That has helped me find recipes that we all like.

    Sometimes I like to double the batch so that my husband can freeze some for his lunches. He has mentioned a lot of times how his coworkers say they are jealous…they are eating sandwiches or heating up frozen dinners.

  3. 3

    Mara Gillott says

    I dont have anything formal for this soup, but its and old family favorite from West Virgina. Its Super simple and great for lunch time soups because its light but filling and the broth can easily be turned into Vegetable Soup/Beef Vegetable Soup later on, and it can be frozen and reheated!

    Red Broth Soup

    1 Soup Bone
    Stock Pot of water
    1 Onion
    1 -3 Stalks of Celery
    1 bay leaf
    Salt, Pepper & Garlic Poweder (to taste)
    1 Can of Tomato Sauce
    Thin Egg Noodles

    Boil Soup bone in water for 45-60 minutes with onion, bay leaf, & Celery.

    Remove Soup bone (Great to give to dogs to chew on- they are tough and last a long time!) celery, onion and bay leaf and Stir in Tomato Sauce, Salt & Pepper and Garlic Powder. Simmer for 15 minutes on Low.

    Cook noodles according to direction. Rinse in cold water stop cooking. You can either mix in the noodles (but I find this makes them mushy and the starch ends up leaching into the broth) or keep it seperate (what I do so you can pick just how many noodles you like).

    We just eat with buttered saltines.

    You can turn this into veggie soup by adding cubed potatos, green beans, carrotts, peas, cabbage, corn, etc etc and beef veggie but using a cut of beef with a bone in it and after the broth is made, tearing/cutting up the beef and adding along with the veggies.



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