We embraced Soup Week with abandon soup, stew, and gumbo are the best seasonal food we can imagine right now! There was this creamy roasted vegetable soup with herb dumplings, a reader favorite. There was extra-simple chicken noodle, and Cuban black bean. There was a family recipe for chicken-sausage gumbo, and a colorful blend of squash and chard. Oh, and let's not forget: Baked potato soup loaded with scallions, cheddar, and bacon.
To complement your soupy pleasures, we also addressed bread (moist cornbread baked in a skillet), breakfast (pumpkin muffins with an eggnog cream cheese swirl), and dessert (a peachy yogurt cake, mixed up in just one bowl). And to close things out, how about an old-fashioned elderflower cocktail?
Roasted Vegetable Soup with Herb Dumplings
Cuban Black Bean Soup
Chicken & Andouille Sausage Gumbo
Chorizo Soup with Shiitake Mushrooms & Chickpeas
Bean, Bacon and Butternut Squash Soup with Swiss Chard
How To Make Easy Chicken Noodle Soup
Baked Potato Soup With Bacon, Green Onion & Cheddar
Skillet Cornbread with Creamed Corn
Pumpkin Muffins with Eggnog Cream Cheese Swirl
Peach Yogurt Cake with Cinnamon Glaze
Traditional Elder-Fashioned Cocktail
Last Week's New Recipes: Crock-Pot Vegetable and Chickpea Stew, Carrot Cake, Greek-Style Green Beans, Whipped Sweet Potatoes, French Squash Casserole Kimchi Rice & More
(Images: See linked recipes for full image credits)
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