Bacon Cheeseburger Soup & Peanut Butter and Jelly Soup

The Bacon Cheeseburger Soup

Recently I did a segment for Twin Cities Live on Crazy Soups.  One of the producers asked me what I thought were my craziest recipes and in thinking about that question, I realized I make some pretty crazy stuff!  In just the last year I’d say these are some of my wild recipes: Pecan Chicken Carmel RollsBacon, Eggs and Maple Syrup Hot DogsChocolate Dipped BaconThanksgiving Dinner on a StickSpaghetti TacosBeet Cupcakes and Blueberry Burgers!  I get lots of ideas at night when I am laying in bed and sometimes it comes from eating something and thinking about something weird I could make with it.  But sometimes it comes in weird places, a couple years ago I thought of the Thanksgiving Dinner on a Stick recipe while sitting by the pool in the middle of August in Nashville-so go figure, my ideas come at weird times.  I’m in a big peanut butter and jelly mood lately (pregnancy cravings) and I thought it would be fun to do a couple recipes similar to food competition shows where you take a certain meal and deconstruct it so the flavors are there but it doesn’t necessarily resemble the original meal.  The two recipes I made are Bacon Cheeseburger Soup and Peanut Butter and Jelly Soup.  I love how you could close your eyes and taste the original meals!
Come cook with me!
Looking for a fun Valentine’s Day gift? How about joining me for a cooking class on soups?  We’ll have fun making a few soups and I will have prizes!  I will be teaching the class on Thursday, February 9 at 6pm at Harding High School.  The class is $41 you can register by calling 651-744-3072 or by going to 
Bacon Cheeseburger Soup
1lb Thick Cut Bacon
¾ cup Yellow Onion (minced)
48 ounces Chicken Broth
32 ounces Velveeta Cheese
½ cup Milk
¼ cup Flour
20 ounces Frozen Meatballs (defrosted)
In a large stockpot, sauté bacon.  Once browned (do not drain), add onion and cook until softened.  Add chicken broth and bring to a boil.  Add velvetta in cubes and allow to melt.  In a small Tupperware container, mix milk and flour and shake until combined, add to soup and bring to a boil.  Once thickened, add meatballs.
Garnish each bowl with tomatoes, lettuce, pickles and ketchup and mustard if desired.  Serve with Texas Toast.
Makes 10 cups
Alice’s Insider Tips:
·      If you have trouble finding an item, ask a store employee.  If the store doesn’t carry something you are looking for, email or call the store and talk to a manager.  My local store started carrying my favorite chocolate chips just because I asked.
·      What does the milk and flour do in this recipe? The milk and flour combine to form a “slurry” and help thicken the broth.
Peanut Butter and Jelly Soup
1 stick of Butter
¾ cup Yellow Onion (minced)
48 ounces Chicken Broth
4 Chicken Breasts
2 ½ cups Chunky Peanut Butter
1 can Coconut Milk (13.66 ounces)
½ cup Milk
¼ cup Flour
2 TB Sugar
10 ounces Frozen Raspberries in syrup (defrosted, don’t drain)
2 TB Sweet Chili Sauce
In a large stockpot, sauté butter and onion, until onion is softened.  Add chicken broth and bring to a boil.  Add chicken (cubed) and simmer until cooked.  Add peanut butter and coconut milk.  In a small Tupperware container, mix milk and flour and shake until combined, add to soup and bring to a boil.  In a food processor, blend raspberries (with juice) and sweet chili sauce. 
Serve peanut soup in a bowl and drizzle raspberry sauce on top.  Garnish with chopped peanuts and cilantro if desired.
Makes 12 cups
Alice’s Insider Tips:
·      Coconut milk and Sweet Chili Sauce are located in your grocer’s ethnic aisle in the Thai foods section.  For a lightened version, you can substitute light coconut milk.
·      For a hearty version of the soup, serve soup on top of rice.
·      Don’t like raspberries? You can substitute any frozen fruit-strawberries, mango or mixed berries.

Guinness Corned Beef Wild Rice Soup

Corned Beef Wild Rice Soup is a St. Patrick’s Day twist on the Minnesota classic. Creamy wild rice soup made with Guinness corned beef and sauerkraut.   When my husband and I lived in a tiny Washington, D.C. apartment he would always look forward to St. Patrick’s Day when he could make me one of … Continue reading

Thai Butternut Squash Soup

Simple Thai Butternut Squash soup made right in your crock-pot slow cooker. This Thai Butternut Squash soup has three ingredients-butternut squash, coconut milk and red curry. And four if you substitute chicken broth for the water. This soup is easy to put together (it cooked while I folded laundry) and it cost me less than … Continue reading

Italian Wedding Soup

Even though its Spring, soup season isn’t quite over! We are approaching wedding season and the name may imply a wedding soup, its actually about a different kind of marriage-a marriage of meat and greens! According to Wikipedia here’s the story: “The term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married … Continue reading

Mexican Chili

A hearty chili with traditional Mexican flavors of cumin, chipotle and black beans!For an extra Mexican spin, serve with corn bread with pieces of jalepeno, rice flavored with cilantro and lime, or sour cream flavored with lime juice. 1/2 cup of red onion=.51 tsp minced garlic=02 tsp Cumin=01/4 tsp chipotle red pepper=01 tsp Mexican Oregano=01 … Continue reading

Lentil Stoup

1 Tb Garlic=02 Zucchinis (chopped)=01 Cup Trader Joe’s Soycutash=228oz Tomato Sauce=317 oz package of Trader Joe’s Cooked Lentils=101 Tsp salt=0 Total points=158 servings1.8 points per serving Sautee garlic, zucchinis and butter spray in a stockpot. Add soycutash, sauce, lentils and salt.

Crockpot Hearty Lentil Soup

1 cup Dry Lentils=41 2.25 oz can of black olives=41 15.8 oz Great Northern Beans=3.51/2 cup shredded carrots=.51/2 cup chopped celery=012 Roma tomatoes diced=01/2 tsp cumin=01/2 tsp ground red pepper=01/4 tsp ground ginger=01/4 tsp nutmeg=01/4 tsp cinnamon=04 cups of chicken broth=01 tsp minced garlic=0 DirectionsPut all ingredients in crockpot. Stir to mix. Let cook 11 … Continue reading

Crockpot Spicy Flank Steak Stoup

Stoup=Chuncky, thick Soup, what happened when Soup and Stew got togetherSometimes I love just throwing things in my crockpot and seeing what happens. 14 oz Can of Lite Coconut Milk=76 Roma Tomatoes sliced=01/2 Pack of Dry Ranch Dressing=14 oz can of jalapenos with juice=11 Cup Spinach=01 Cup Shredded Carrots=11 3/4 Cup of Chicken Broth=01/2 TB … Continue reading

Italian Sub Stoup

IngredientsButter Spray1/2 small onion finely chopped=.51 Green pepper finely chopped=02 Extra Lean Turkey Sausages-Sweet (cut into slices)=830 grams of Turkey Pepperoni=21 Cup Cooked Lentils=41 Cup Diced Tomatoes=13 Cups Broth=0 In a stock pot on medium, use butter spray and brown sausage then add turkey pepperoni, onion and pepper. Then add diced tomatoes and broth bring … Continue reading