The Great 2018 Soup Swap

11 Dec


I live for soup weather.

I live for soup.

I live for soup weather.

Let’s live as a group!


Wow, what a clever opening poem, for this, the first annual Jillian Lorraine soup swap!!

(crowd roars)

(um, is that the wave?)

I was telling someone recently that I’m at the stage in my life where I would enjoy a recipe swap.

I used to mock these things, mock this lifestyle, and yet.

We all turn 30.

Here I am, writing poems, and doing the wave and putting out a recipe swap for the whole gosh darn internet!

(That’s who reads my blog, right?)

I truly do love soup.

When I told Rob about this idea he said, “Soup girl never leaves her soup.” This is nearly as clever as my opening poem.

We are a fun time.

Right now in Los Angeles it’s the best of the soup weather. It’s all fuzzy socks and half finished cups of tea, spiced nuts and soft blankets.

Later this week I’m making this lemon soup right here:

Avgolemeno (Greek Lemon Chicken Soup)

(You see what I did there! I introduced the first recipe for soup swap!)

It takes fifteen minutes. It’s delicious. You can pack it with veggies if you so choose.

Other soups I make regularly over here:

Spicy Thai Curry Soup

We use udon noodles because I always want the best noodles in my soup/life. Also we add bok choy, bell pepper, yellow squash and chicken. 

Black Bean Soup

This one is hardly a soup, more of a very thick…stew? Sauce? We add chicken and put it over a bed of lime/cilantro rice (a la Chipotle).  Mmm.

Lasagna soup!

Double the spicy sausage and the noodles and you’ve got yourself a winner.



OK, now it’s your turn. Do not let me down. Gimme all your best soups. Or at the very least, the links to your best soups. GO!

Bookmark and Share

6 Responses to “The Great 2018 Soup Swap”

  1. Kirsten December 11, 2018 at 8:15 pm #

    I love this soup!! My non-vegetarian having eats it right up too.

    • jillianlorraine December 11, 2018 at 8:41 pm #


  2. jillianlorraine December 11, 2018 at 8:43 pm #

    These two soups were suggested on my FB post 🙂

    White chili with ground turkey

    Italian sausage soup

  3. jillianlorraine December 11, 2018 at 8:50 pm #

    This one was given to me on Instagram:

    Slow cooker white chili with chicken

  4. Linnea December 11, 2018 at 8:54 pm #

    Ok, my all-time favorite fall/winter soup is a triple squash soup, a copycat version of Whole Foods. I had to find this because a few years ago I worked right by a Whole Foods and I wanted to eat this for lunch every day, but I was too poor, so I searched and searched for a recipe. This is the best I found – – it is best if you have a Vitamin or Blendtec to blend it up at the end so that it gets soooo creamy. Since we got our Blendtec I swear this soup got even better. It is also ideal with fresh, homemade breaksticks…

    Skinny Taste white bean chili – – I really like this one and we make it on Halloween (and lots of other times). Chop up a jalapeño to put on top, plus shredded cheddar and sour cream.

    This one is different and I was skeptical but is really good and excellent for lunches (especially with some crusty bread) – and don’t skip the fresh parmesan on the top.

    I have a sausage spinach pasta soup I love but I need to pull the recipe out of my binder, can’t remember where it came from originally. Plus we have a tortilla soup we make a lot – both of those recipes are super easy and easy to have the ingredients on hand for (the tortilla soup is a lot of canned stuff, so easy to keep in the pantry for those nights when you’re exhausted and haven’t been to the store in a while..)

    What I really want to find is a good cream of cauliflower soup and a good tomato soup, and then I can mix them together like I used to get at Zupas. YUM.

  5. jillianlorraine December 15, 2018 at 10:18 am #

    I got this one in a FB comment:

    Mom’s Pasta e Fagioli

    Makes: 4 servings
    Cook Time: 1 hr

    1 (14-ounce) can kidney beans, red or white, do not drain
    4 garlic cloves, chopped fine
    1/2 can tomato paste
    2 Tbsp olive oil
    1 teaspoon dried basil
    1/2 lb ditalini or any small pasta, cooked, save cooking liquid

    Cook ditalini or other small pasta until just al dente. Save pasta water on the side to mix with the soup if the mixture is too thick.

    Brown chopped fine garlic in the olive oil.

    Saute the tomato paste in the olive oil and garlic on low heat, stirring constantly. Cook the tomato paste until browned. Add water to the tomato paste can, scraping down the sides of the can to clean it out. Add this water from the tomato paste can a bit at a time to the cooking tomato paste and cook it down, slowly.

    Add the kidney beans, with or without their liquid depending on your preference, to the tomato paste mixture, and cook together until the kidney beans are heated through.

    Add basil and pasta to the kidney beans and tomato paste mixture. To make the soup your desired consistency, add as much leftover pasta water as you want – for thicker soup, add less pasta water; for thinner soup, use more. Heat all together until hot.

Leave a Reply to Linnea