Tuesday, November 13, 2018

Bacon Broccoli Cheddar Soup

My husband did it to me again!
He knows that I'm a do with what I've got kind of cook who often makes soup without a recipe. For the second day in a row, he's shared a photo of his lunch on Facebook. This time he promised I'd write out the recipe and share it here. So, here it is. I didn't measure when I made this, so my measurements are approximate. Please adjust for what you have on hand or your personal taste.

6 slices of bacon, fried and crumbled, reserve grease
1 lb fresh broccoli, trimmed and cut into bite sized pieces
1 onion, chopped
1/2 gallon of whole milk
1 T cornstarch
3 handfuls of shredded cheddar (2 cups?)
salt and pepper to taste

This makes about 2 1/2 to 3 quarts. It fed four of us with no leftovers. I used a 3 quart saucepan to make it.

  • Fry 6 slices of bacon. Cool and crumble. Set aside. 
  • Trim 1 lb. fresh broccoli. I peel the stems and chop the softer inner core. I cut the florets into bite sized pieces.
  • Chop one onion.
  • Stir-fry the broccoli and onion a bit in the bacon grease. You want the broccoli to be just tender not fully cooked.
  • Remove veggies from pot. 
  • You can add a little hot water to deglaze the pan if needed. Remove and reserve excess grease before you do. You can add it back before the next step.
  • Mix a tablespoon of cornstarch with about half a cup of cold milk until smooth. 
  • Add the cornstarch mix to the pan drippings. Add a bit of butter if needed. 
  • Stir constantly as you add milk to make a white sauce the consistency that you like for cream soups. This is how I do it when I don't have cream.
  • Return veggies and crumbled bacon to pot and stir.
  • Add more milk as needed to get to the consistency you prefer. 
  • Add 3 handfuls or 2 cups of shredded cheddar cheese. Stir until melted through.
  • Add more milk if desired. If it gets too thin, mix up some more cornstarch and milk and stir in.
  • Add salt and pepper to taste.

There you have it.
Go forth and enjoy!

...doing what I can with what I've got
where I am on a short shoestring budget!

Sunday, November 11, 2018


We've just come through several weeks of hard times.
Even after years of thrifty and frugal living,
God is still teaching me to trust him.
I wrote this just a few short weeks ago.
Things have improved for us greatly since then.

 I just selected a banana to eat. In awe of God's goodness, I breathed, "Thank you God for this banana."  I have never felt so thankful for a banana! 

 I've been praying each day, "Give us this day our daily bread." I really meant it, too! God showed me abundance. A friend took me out to lunch then took me grocery shopping.

 Two more friends brought more food before I could even put away the groceries. There was little overlap except eggs, oats, and bread. 

 My eldest son came over a few minutes later and picked me up to ride along to Walmart with him. He bought me vitamins I've been out of for months, eggnog, and whipped cream. Then my husband came home and bought us milk! 

I think God had a very specific message for me yesterday. 
I can trust him to care for us all the days of our lives. He is GOOD!

Still learning to trust,

Saturday, November 10, 2018

Super Simple Chicken Soup

Super Simple Chicken Soup

Mix in a little crock pot: 
approx 2 cups shredded baked chicken (or any kind or amount you like)
1 can cream of mushroom soup
1/2 bag of mixed frozen veggies
hot water to cover the chicken and veggies
salt and pepper

Let it cook for a few hours until hot. Then mix a tablespoon of cornstarch with a couple tablespoons of cold water until lumps are gone. Stir it into the hot soup and allow it to thicken before serving.

That's it! It makes about 4 servings. I like to make lunch soups in my little slow cooker since it's a great way to use up leftovers. I'm so glad my family loves soup! This is a great do with whatcha got soup.