Dinner · soup

Three soups for you

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(photo c/o CookingLight.com)

All I want to eat lately is soup.

Let me rephrase that: All I’m eating lately is soup.

Within the past week, I’ve made three big pots of soup. Lunch at work every day this week has been leftover soup and my favorite Fall salad (which I can share with you another day, if you’re interested). Soup every day sounds boring, I know, but it’s not. Most soups/stews taste even better the second day – or fourth, in my case – because the flavors have had time to settle in and get comfortable.
Here are links to the three soups I made this week. They’re all really easy to make and have a ton of flavor. Enjoy!

North Woods Bean Soup: I buy whole carrots and chop them into bite-size pieces (think the size of  a chickpea)  instead of using baby carrots.
Autumn Carrot and Sweet Potato Soup: I roast the carrots, sweet potatoes and apple instead, but I’m sure the recipe as is, is great, too.
Split Pea Soup: I use this recipe for smoked turkey lentil soup, but use green split peas instead. It’s an easy substitution.

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