Bacon and Wild Rice Soup

Winter isn't over for us yet here in Iowa. It snowed another 8 inches yesterday. It was a pretty, soft snow. It was the kind of snow that makes you feel like you're looking out your window into a snow globe. Thankfully the sun is shining today and warmer temps this week will make it feel like spring is coming. I think that we deserve the warmer temps after this nasty cold spell we just had.

The farmer has to go move all that snow today. (He didn't think the snow was as pretty as I did. All this snow and melting just means more mud for calving season.) I know when he gets home this Bacon and Wild Rice soup will hit the spot and be just what he needs after working all day.

This soup has been a favorite in my husband's family for many years.  I took the recipe and tweaked it a little bit to add some more flavor and shed a few calories. The big and little farmers in my family both gave this version a two thumbs up.

I think you'll love this soup as much as we do! Enjoy!

Bacon and Wild Rice Soup

Author: The Marigold Kitchen

A boxed rice mix with the seasoning makes this soup quick and easy to prepare.

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 potatoes, peeled and diced
• 4 cups water
• 2 chicken bullion cubes
• 1, 6 ounce box of long grain and wild rice with the seasoning packet
• 1 1/2 cups milk
• 8 ounces velveeta cheese, cubed
• 10 slices bacon, cooked and chopped

Instructions

1. In a large pot or dutch oven, saute onion in butter over medium heat.
2. Add potatoes, water, chicken bullion cubes, rice, and seasoning packet from the box of rice. Cook until potatoes and rice are done, about 20 - 25 minutes.
3. Add milk and velveeta cheese. Stir until cheese and melted and soup is warmed through.
4. Add cooked and chopped up bacon.

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Vegetable Tortellini Soup

It is so cold here today. I think it is only supposed to reach 8 degrees today, and the wind chill will be well below zero. My farmer will still have to go out and do chores. The cattle can't feed and water themselves, and they need feed to stay warm in this weather! (Thank you farmers!) 

 

This Vegetable Tortellini soup is what I'll make for supper tonight to warm everybody up. It's full of vegetables that I canned from my garden. The canned veggies have me missing summer, especially in these frigid temps. I can hardly wait for spring to arrive and to get my garden started.

My canned goods!

 

The tortellini is my favorite part about this soup (no shocker there since I love my carbs!). The Parmesan in the middle adds an extra flavor that you aren't really expecting, but it pairs so well with the vegetables. If you don't have tortellini on hand, you could substitute another pasta you like. But it won't be the same without the sharpness of the Parm.  It's just so good.

Enjoy this comforting soup recipe!

Vegetable Tortellini Soup

Author: The Marigold Kitchen

My favorite dish to make to use my garden veggies!

Ingredients

• 1 pound ground beef
• 1/2 small onion, chopped
• 3 cloves garlic, grated
• 3/4 cup chopped carrot
• 28 ounce can crushed tomatoes
• 2 cups beef stock
•  1 cup water
• 1 14.5 ounce can green beans
• 1 14.5 ounce can corn
• 1 7 ounce box dry tortellini
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. In a large pot or dutch oven, brown the hamburger with the onion, garlic, and carrot.
2. When the hamburger is cooked through, add the tomatoes, beef stock, water, salt, and pepper. Bring to a boil then let simmer for 20 minutes. 
3. Add the corn and green beans. Stir to combine.
4. Add the dry tortellini. Simmer until the tortellini is al dente, about 5-10 minutes.

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