Roasted Buttercup Squash & Black Bean Soup for #SundaySupper {#Dairyfree}

Welcome to #SundaySupper I have been sitting out the last couple of weeks but today I am back and the theme this week is Squashin' Winter!  You know it is all about winter squash, the beauties that you  now find all over on farmer markets, produce shops, and in your CSA box.    This year I have been getting very excited about winter squash and not just because we are receiving lots of them with our CSA {sadly this is the last month for 2013} but also because of my friend Heather.  Heather a.k.a. girlichef loves winter squash and so it is no surprise that she is hosting today's fantastic event.  Thank you so much!!!

Now, if you are not - yet - a winter squash person I am sure that today's event will change your mind.  Seriously, the line-up is incredible.  There are breads, soups, stews, sandwiches, sides, salads, desserts...amazing.

Today I bring you a soup - this soup is not just a soup, but an entire meal.  It was a big hit in this house, and not just because of the crispy tortilla and avocado topping...

Roasted Buttercup Squash & Black Bean Soup

• 2 Tb Olive Oil {or a little more}
• 1 onion, sliced
• 4 garlic cloves, minced
• 3/4 lb bulk sage sausage
• 2-1/2 C Buttercup Squash 
• 2 Tb Chili Powder
• 1 dried whole cayenne pepper
• 2-1/2 C black beans soaked overnight, or quick soaked {you can also used canned beans}
• 5 - 6 C of water
• 4 Tb Cider Vinegar
• 2 Tsp. Maple Syrup
• Salt to taste
• 8 corn tortillas cut into strips and fried to a crisp in some oil {Topping}
• 1 avocado sliced  {Topping}

*** Preheat oven to 350F

1. In a large dutch oven heat the olive oil and when hot add onions together with the garlic. Be careful that they do not brown. 
2. Sautee until they get soft, then add the sage sausage.  Stir carefully and cook until sausage it cooked through.  
3. Add the squash together with the chili power and sautee for a couple of minutes until the the squash is coated with the chili powder.
4. Add beans and water.  Stir everything up.  Bring to a simmer on the stove, add the dried whole cayenne pepper then cover and transfer pot to the oven.
5. Check after 60 minutes and add more water if necessary. Cover and leave in oven for at least another 30 minutes.  
6. When the beans are soft, remove from the oven and immediately add Cider Vinegar as well as Maple Syrup.  Carefully stir it into the soup.
7. Add salt to taste - The soup is done :)
8. Cut corn tortillas into strips, and heat up some oil in a frying pan.  When the oil is hot, fry the tortillas until they are crisp.

Serve the soup topped with tortilla strips, and avocado.  Enjoy!

Now, check out the rest of the amazing Squashin' Winter dishes the rest of the #SundaySupper team brings today...

Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Beer Stew {#recipe #dairyfree} & Trick-or-Treating Recap

How was everyone's Halloween?  Did you have fun?  I can tell you that we certainly a lot of fun.  Portland weather can be - like probably everywhere else - hit or miss for trick-or-treating; sometimes it is too rainy but truth be said it never kept us inside :)  This was the first time, that the girls were allowed to dress-up for school...

                                     Please meet Mia Rose the Vampire and Alena the Witch

Trick-or-treating was oh so much fun; we stopped at a couple of very scary awesome houses in our neighborhood and the candy loot was huge.  Let's just say that there was no need to pull out the "exchange" candy.... Now I must  to tell you about our amazing neighbors;  many remembered either from last year, or from reading the article in the Oregonian earlier in the year that they girls cannot eat treats with dairy.  So you know what five of our amazing neighbors did?  They all had special treats just for our girls.  I have to tell you, that it made this mothership all teary eyed.  Thank you!

Now, what does any of this have to do with Beer Stew you ask?  Yes, the question is certainly appropriate...Beer Stew was our Halloween night dinner served on spooky Halloween pasta.  I got the Halloween pasta when I was shopping with Kati a few weeks back.  So Halloween night dinner was planned but for some reason we were not in the mood for ordinary pasta.  Good thing, that I pulled out a 1-1/2 lb. pack of beef stew from the freezer a day before and that is how Beer Stew came to life.  Plain and simple beef stew with carrots, and onions braised in  - you guessed it - a winter ale.  It was super easy, just brown the beef, quickly sauté the vegetables, pour in a bottle of beer, some water and place it in the oven for 1-1/2.  Easy, right? And super delicious...be sure to use a rich, dark beer a Porter, Stout, or Winter Ale....

Beer Stew

• 1-1/2 lb stew beef
• 1/4 C flour
• Pepper - Paprika {about 2 tsp. each}
• Splash of Olive Oil
• 1 Tbs Herbs de Provence
• 2 large carrots cleaned and chopped in big pieces
• 1 large onion chopped
• 2 stalks celery
• 1 12 oz {or larger} Winter Ale {I used Full Sail's Wassail}
• 1 C Water {or more}
• Salt

***Preheat oven to 350 F

1. Combine pepper, paprika, and flour.
2. Dredge the beef in the flour mixture until thoroughly covered
3. Pour splash of olive oil into a dutch oven {I use cast iron} and when hot add the beef.  Brown beef from all sides and when nicely browned remove from pot with a slotted spoon. Set aside.
4. Add another splash of olive oil and add the vegetables together with some salt.  Sauté until onions begin to soften and carrots/celery turns bright in color.
5. Return beef to the pot, add the Herbs de Provence and season with additional pepper, and paprika.
6. Pour beer into the pot; be sure to stir up all the bits and pieces from the pot.  Add at least one cup of water until everything is covered.  Bring to a simmer and cover when the stew is just about to boil.  Place covered pot in the oven.
7. Check on the stew after 1 hr  to make sure there is enough liquid in the pot, you may have to add a little more.  Check again after 1-1/2 hrs - the beef should be flakey and the carrots soft. Adjust salt and pepper to taste.  

Serve on pasta!  

I hope you enjoy this beer stew as much as we did...

Pepper Beef Stew for #SundaySupper

Happy Sunday!!! Does it feel like fall yet where you live?  Well, we have had some very stormy weather here in Portland with record rains and it has felt more like winter than fall.  Just the perfect type of weather for comfort food and this week's #SundaySupper theme is just perfect.  It is One Pot Recipes and hosted by the wonderful Amy who is the wonderful blogger known as kimchi MOM. Thank you so much for hosting :)

How do you feel about meals that are prepared in just one pot?  I just love them - they are perfect as in not only that there is also just one pot to clean, but also because once everything is put together and on the stove/slow cooker no additional cooking is needed.  Well, okay maybe a side salad but that is it at least for me :)

So today I bring a hearty Pepper Beef Stew; full of succulent Italian sweet peppers, beef and rice.  True comfort in a bowl and the entire family enjoyed this dish....

Here it is...

Pepper Beef Stew

• 2 lbs. beef stew {cubed}
• 2 Tbs flour
• pepper & paprika {generous}
• 1 Tbs Herbs de Provence
• splash of Olive Oil
• 1 lb. sweet peppers {I used orange & red}; sliced
• 1 large onion, sliced
• 1 quart beef broth {I use Pacific brand}
• Salt
• 1-1/2 Tbs Balsamico Vinegar
• 1-1/2 C white rice
• 2 C spinach washed and roughly chopped

***Preheat oven to 375 F

1. Mix flour with generous amount of pepper, paprika, and Herbs de Provence,
2. Mix the beef with the flour mixture until all is covered, reserve any flour mixture not used
3. Heat olive oil in a large pot that can transfer to the oven and when hot
4. Add beef and brown from all sides.  Be sure not to crowd the pot; remove and reserve when browned.  Repeat until all beef is browned - Set browned meat aside, then
5. Add onions; sauté for a couple of minutes until they begin to soften then
6. Add peppers and sauté for another couple of minutes until fragrant.  Be sure not to burn the vegetables; when onions are translucent and peppers are slightly soft,
7. Return browned beef to the pot as well as any of remaining flour mixture.  Stir beef under the vegetables then
8. Add beef broth.
9. Bring to a boil, cover and place the pot into the oven. Cook covered in oven for about 30 minutes before adding salt together with 1-1/2 Tbs of Balsamico.  Cover and cook for another 10 minutes
10. Add rice and cook for another 25 - 30 minutes  Check on the rice after about 20 minutes and remove from the oven once rice is cooked through.  NOTE:  We like a lot of rice and a very thick stew; for a lighter stew reduce the amount of rice.
11. Remove pot from the oven - top with the fresh roughly chopped spinach and cover pot.  The dish is ready for serving after another couple of minutes and when the spinach has slightly wilted.

I hope you enjoy this stew as much as we did :)  - Now be sure to check out all the other fantastic One Pot Recipes the rest of the #SundaySupper contributors are bringing to the table.   You surely will find at least a couple that you must try...

“Take the chill off” Chilis, Soups, and Starters

• Spicy Sausage and Sweet Potato Soup by Bobbi's Kozy Kitchen
• Eggplant Parmesan Soup by The Texan New Yorker
• Cream of Tomato and Tortellini Soup by Noshing With The Nolands
• Chicken Tortilla Soup by What Smells So Good?
• Chicken Corn Chowder by Cupcakes & Kale Chips
• Spinach and Mushroom Tortellini Soup by Neighborfood
• Lasagna Soup by The ROXX Box
• Beefy Skillet Nacho Bake by The Weekend Gourmet
• German Onion Soup by Kudos Kitchen By Renee
• White Bean and Spinach Soup by Ruffles & Truffles
• Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
• Fall Squash Chili by Pescetarian Journal
• Sweet Potato Black Bean Chili by Alida's Kitchen

“Put meat on your bones” Stews

• Brew Stewed Beef by The Foodie Army Wife
• Dr. Pepper Shredded Chicken (slow cooker) by girlichef
• Pepper Beef Stew by The Not So Cheesy Kitchen
• Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
• Fabulous French Cassoulet by Webicurean
• Slowcooker Coq Au Vin by Jane's Adventures in Dinner
• Claypot Braised Tofu by My Trials in the Kitchen
• Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian

“Make room for seconds” Main Dishes

• Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
• Chicken and Dumplings by Hip Foodie Mom
• Spicy Tomato Pasta by Supper for a Steal
• Spicy Coconut Chicken Casserole by The Urban Mrs.
• Carnitas with Queso Fresco Enchiladas by Casa de Crews
• Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
• Jambalaya by Country Girl in the Village
• Easy Oven Sweet & Sour Chicken by Momma's Meals
• Asian Chicken Rice Pot by a distinguished palate
• Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
• Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
• One-Pot Lentil Chicken by Small Wallet, Big Appetite
• Beef and Quince Tajine by MarocMama
• Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
• Sunday Supper Pork and Chorizo by Family Foodie
• Mediterranean Chicken Bake by The Dinner-Mom
• Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
• Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
• Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
• Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
• Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
• Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
• One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
• One Pot Spicy Pasta by Mess Makes Food

“Can’t say no” Desserts

• Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
• Busy-Day S'mores Cake by Treats & Trinkets
• Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
• Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma's Kitchen Chaos
• Flourless Almond Butter Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Beef Goulash with Caramelized Onions {Guest post by MarocMama}

Please welcome my friend Amanda of MarocMama to The Not So Cheesy Kitchen today.  We met through Sunday Supper and her recipes are always amazing.  Thank you so much, Amanda for sharing your experiences and this fantastic recipe :)

When I was growing up I had a fascination with all things German.  I can remember in middle school when we had to take “exploratory” classes and one of them was Spanish.  I argued with the Spanish teacher all the time that I didn’t need or want to learn Spanish I wanted to learn German – except our school didn’t offer that language.  When I finally was in high school I took language courses at our local community college and as chance would have it a few years later I was dating the German exchange student.  No not on purpose.  He went home the summer after my junior year but I planned a trip in the fall to visit him and his family in eastern Germany.  Finally I was going to go!

I spent three weeks traveling around central Europe and it was amazing. Although our relationship ended, the memories of visiting castles, cathedrals, and historical sites stay with me.  So does the memory of eating his mom’s food.  She was an amazing cook! Years later I remember goulash and knudlen.  But, I’ve never been able to replicate it nor found a recipe that was what I remembered. 

So, instead I decided to make my version of a beef goulash.  This is an easy weeknight dish, that’s both gluten-free and dairy-free.  I served it over rice, but you could put it over noodles or mashed potatoes. 

Ingredients

• -        1 lb of beef, such as an arm roast, sliced as thinly as possible
• -        1 large Vidalia onion sliced as thinly as possible
• -        3 tsp vegetable oil
• -        2 tsp spicy paprika
• -        1 tsp caraway seeds
• -        1 tsp each salt and pepper
• -        1 lb of mushrooms
• -        2 cups Beef broth
• -        1 tsp cornstarch

Directions

In a large skillet, add 2 teaspoons of vegetable oil and heat to medium high. Carefully slice one large Vidalia onion as thinly as possible.  Add the onion pieces to the heated oil and turn down the heat to medium low.  Slowly cook the onions, watching and stirring occasionally so that they don’t burn.  They will turn translucent, and then begin to brown.  If you notice them browning too quickly you can add a little bit of water to the pan.  When they are caramelized they will be an amber brown color, soft, and a little sticky. 

Remove the onions from the pan and set aside.  Add 1 teaspoon of vegetable oil to the same pan, turn the heat to high, and add the sliced beef. Sear the beef on all sides.  Season the meat with 2 teaspoon spicy paprika, 1 teaspoon caraway seeds, 1 teaspoon black pepper, and 1 teaspoon salt. Stir. 

Prepare the mushrooms by washing them well to remove any dirt, and then slicing a similar thickness as the meat.  Add the mushrooms to the cooking meat and stir.  Add the 2 cups of beef broth to the mixture and simmer until the mushrooms have softened.  Whisk in 1 tsp cornstarch to thicken the broth to a gravy consistency. Finally mix the caramelized onions back into the mushroom and meat mixture. 

Serve hot over your choice of potatoes, rice, or noodles.  

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch} for #SundaySupper

Are you ready for #SundaySupper?  This week's them is Soup and we love soup in our little house in Portland.  Our gracious host for this week's event is Pam the amazing person behind The Meltaways - please go ahead and say "hello" to her.

Today I bring you Gaisburger Marsch. Have you heard of it?  I am almost certain that for most of you this is a clear "no".  It is a traditional Swabian dishes and I do not think {I maybe wrong} it is very well known outside of Swabia.  At least my German friends here in PDX had no clue what I was talking about...To me it is another of those "comfort in a bowl" dishes in part also because my Mom always makes Gaisburger Marsch when we arrive in Tuttlingen {Germany}.  It is the perfect meal after a long trip, to combat jet lag and to welcome all of us back home...

So what is Gaisburger Marsch?  It is a delicious soup consisting of homemade beef broth, pieces of beef, Spaetzle, and potatoes {that is the +1}.  My version is a little bit different as I also added additional carrots, and celeriac - it has everything in one bowl - see it even has it's own entry on wikipedia :)

This is a dish that takes a little time to prepare, as in make the broth, and Spaetzle; however once those are done you put it together for a delicious, filling dinner in a snap.  I make the broth the night before, let it cool and then it is easy to skim the fat off...

Swabian Beef Spaetzle +1 Soup {Gaisburger Marsch}
Beef Broth

• 3 pieces of beef shank about 1-1/2" thick each
• 1/4 celeriac - peeled, and cut into pieces
• 1 tomato whole {I had one in my freezer from last summer}
• 1 large carrot - cleaned, and cut into rustic pieces
• 1 onion peeled and quartered
• 2 bayleaves
• 1 tsp peppercorns
• 1/2 tsp allspice
• 1-2 cloves
• Water - about 12 -14 C 

Step #2 

1. In a large stock pot add beef shanks and cover with water.  Bring to a quick boil, remove it from the flame, and dump all of the water back out.  Set aside the beef shank - rinse out and clean the stock pot.
2. Using the same, cleaned out stock pot {or another clean one :)} add the beef shank, as well as all of the other ingredients, including the 12-14 C of water.  Bring to a slow simmer and cover.
3. Simmer for at least 2-1/2 - 3 hrs.  Do not let it boil!
4. When done, remove from the heat; when cool enough to handle take out the beef shanks and strain the broth. Keep beef shank separately in the fridge - and put broth into fridge until ready to use.

Gaisburger Marsch (assembly)

• 5-6 C of beef broth {see above}
• 1-1/2 C of cooked Spaetzle {or more}
• Beef from the beef shanks, diced
• 1-1/4 lbs of red potatoes in their jackets, cut into bite size pieces
• 1/4 celeriac cut cleaned and cut into bite size pieces
• 1 large carrot cleaned and cut into bite size pieces
• 1/4-1/2 C of finely chopped fresh chives
• Plenty of salt, pepper

1. Heat up beef broth, add plenty of salt and pepper to taste
2. Add potatoes, carrots, celeriac, beef and some of the chopped chives.  Heat - no more than to a very slow simmer - until potatoes and vegetables are soft
3. Add Spaetzle, and all of the chives.  Serve when Spaetzle are heated through!

I served the soup with the usual = crusty bread :)

The rating by Alena is...

no, I did not force her ;)

Are you ready to see what the rest of the #SundaySupper is bringing today?  Check out all these amazing soups....

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey and Vegetable Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls
• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

• Louisiana Caldo by Catholic Foodie
• Sweet potato and Spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

• Not-So-Mini-Strone at The Foodie Army Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good?
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement