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Soup Stories

Because every story tastes better with soup. Comfort in every spoon ❤️

10/28/2026

I call this IDK Soup
Homemade “IDK Soup”
I’m calling this one IDK Soup because I honestly didn’t know what I was making when I started!
I had some ingredients in the fridge that I wanted to use up, so I just started throwing things together and making it up as I went along. No recipe, no plan, just a little of this and a little of that!
And somehow, it turned into a really delicious, hearty soup! So I figured I’d share what I did in case anyone else wants to give it a try!
Ingredients:
* 1 lb ground beef
* ½ package fresh baby Bella mushrooms, sliced
* 1 onion, sliced
* 1 green bell pepper, sliced
* Butter, for sautéing
* Garlic, to taste
* Garlic powder, to taste
* Italian seasoning, to taste
* 1 can petite diced tomatoes, undrained
* 2 cups V8 vegetable juice
* 4 cups beef broth
* 2 bay leaves
Directions:
1. Sauté the vegetables
In a large pan, melt some butter over medium heat. Add the sliced baby Bella mushrooms, onion, green bell pepper, and garlic. Sauté everything together until the vegetables start to soften but aren’t completely cooked.
2. Brown the ground beef
While the vegetables are cooking, brown the ground beef in a separate skillet. Season with garlic powder and cook until fully browned, breaking it apart as it cooks. Drain off the excess grease.
3. Add the tomatoes and V8
Once the vegetables have softened, add the entire can of petite diced tomatoes, including the juice. Pour in 2 cups of V8 vegetable juice, stir everything together, and let it simmer for a bit.
4. Combine everything
Transfer the vegetable and tomato mixture into a larger soup pot. Add the browned ground beef, 4 cups of beef broth, 2 bay leaves, and Italian seasoning to taste. Stir everything together.
5. Simmer
Bring everything to a gentle simmer, reduce the heat to low, and let it simmer for about 30 minutes, stirring occasionally to let all the flavors come together.
6. Enjoy!
Remove the bay leaves before serving, and that’s it!
A little about this soup:
The V8 and beef broth made a really flavorful base, and sautéing the mushrooms, onions, and peppers in butter and garlic first added so much flavor.
I didn’t add any rice, pasta, or potatoes because I felt like it already had plenty going on with the ground beef and vegetables.
I really wasn’t sure how this was going to turn out when I started cooking. I was just trying to use what I already had in the fridge, and I kept adding things until it looked and tasted right.
Sometimes those unplanned meals end up being the best ones!

05/31/2026

The perfect supper for a chilly day 🥣
Complete recipe is in comments!

04/17/2026

Sopa de Pollo en Salsa Verde — Chicken Soup in Green Tomatillo Sauce
A comforting Mexican classic with tender chicken simmered in a bright, tangy tomatillo-green chile broth that’s fresh, savory, and soul-warming
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Yield: 4–6 servings
Ingredients:
* 2 lbs bone-in chicken pieces (drumsticks, thighs, or breast)
* 8 cups water or chicken broth
* 1 teaspoon salt (plus more to taste)
* 1 small onion, halved
* 2 garlic cloves
For the Salsa Verde:
* 1 lb tomatillos, husked and rinsed
* 2–3 serrano peppers (adjust for heat)
* ½ onion
* 2 garlic cloves
* ½ cup fresh cilantro
* Salt to taste
For the Soup:
* 2 tablespoons oil
* 2 medium potatoes, peeled and cubed
* 2 carrots, sliced
* 1 zucchini, sliced
* ¼ teaspoon ground cumin (optional)
Instructions:
1. In a large pot, add chicken, water or broth, onion halves, garlic, and salt.
2. Bring to a boil, skim foam, then reduce heat and simmer for 25–30 minutes until chicken is tender.
3. Remove chicken and set aside. Strain broth if desired.
4. In a separate pot, boil tomatillos and serrano peppers until softened, about 8 minutes.
5. Blend tomatillos, peppers, onion, garlic, cilantro, and salt until smooth.
6. Heat oil in a large pot over medium heat. Carefully pour in salsa verde and cook for 5–7 minutes until deep green and fragrant.
7. Add reserved chicken broth, potatoes, carrots, zucchini, and cumin. Simmer for 15 minutes until vegetables are tender.
8. Shred or return chicken pieces to the pot.
9. Simmer another 10 minutes. Adjust salt to taste.
10. Serve hot with warm tortillas or rice.
Pro Tip:
For extra flavor, lightly roast the tomatillos, peppers, and garlic before blending—this adds a deeper, slightly smoky taste to the salsa verde

04/17/2026

Louisiana Red Beans and Rice
Ingredients:
1 tablespoon olive oil
12 oz smoked sausage, sliced
1 small onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cans (15 oz each) red kidney beans, drained and rinsed
2 cups chicken broth
1 cup water
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
2 cups cooked white rice
2 green onions, sliced
Fresh parsley, chopped
Directions:
Heat olive oil in a large pot over medium heat.
Add sliced sausage and cook until browned. Remove and set aside.
In the same pot, sauté onion, bell pepper, and celery for 5–6 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in kidney beans, chicken broth, water, Cajun seasoning, thyme, paprika, black pepper, and salt.
Return the sausage to the pot and stir well.
Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until thickened.
Mash some of the beans slightly to create a creamy texture.
Taste and adjust seasoning.
Serve over cooked white rice and garnish with green onions and parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 4 servings

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