I’ve got soup on the brain. Recently, it’s just been hitting the spot, making for the perfect Autumn meal. I like to shake it up, though. While I prefer creamy soups, too many creamy soups back to back really get old. But, too many broth soups make me desire more substance. So, when it comes to soup, I like to maintain a good balance of creamy and brothy.
Since the last few soups I’ve shared have been on the creamy side, I thought it was about time to switch it up and share a broth-based soup.
This soup recipe was sent to me by a dear friend, Sara. Sara is a Chester County native, but it currently transplanted out in Iowa. She literally can drive to the house featured in Field of Dreams. Isn’t that crazy? Anyway, she knows my love of cooking, and it always happy to pass along a tried and true recipe. That’s why I love her. I’m also excited, as she is due to become a first-time Momma in just a few weeks. Good luck, Sara!
This soup fills any craving you might have for chili, but without the heaviness. Instead of crusty bread (be still, my heart), I suggest serving this with some cornbread muffins. Just to, you know, shake things up a bit.