I love a big bowl of soup and often joke that I could live off of soup and dessert. I am sharing five of my favorites with you today- especially because it has been perfect weather for a big bowl of soup lately.

This first soup is one that my friend Nancy served for lunch one day when our kids were toddlers. The kids loved it and so it became a go-to for me. A funny little side note…my niece always thought my sister was saying “Santa Face Soup” and so now my sister makes this each Christmas Eve. 🙂


Santa Fe Soup

Lydia Menzies


  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 pkg. Dry ranch style dressing mix (original)
  • 1 pkg. Taco seasoning mix
  • 1 can black beans, undrained
  • 1 cann kidney beans, undrained
  • 1 can pinto beans, undrained
  • 1 can petite diced tomatoes, undrained
  • 1 can Rotel tomatoes with lime juice, undrained
  • 1 can white shoepeg corn
  • 1 cup water


  • Brown ground beef and onion in large pot; drain, add remaining ingredients and simmer for 2-3 hours.  Better if prepared the day before serving. 
  • Garnish with dollop of sour cream or sprinkle with shredded Mexican blend cheese.  Serve with Mexican corn bread or tortilla chips.
  • Makes about 4-5 quarts.  Freezes very well.


Mexican Corn Bread

Lydia Menzies


  • 1 pkg. corn bread mix (such as Jiffy)
  • 1 8 oz. can cream style corn
  • 1 3 oz. can chopped green chilies Most chopped green chili cans are 4 ounce; so I measure about half way between ¼ cup and ½ cup in a liquid measuring cup. 
  • ½ cup shredded cheese (Monterrey Jack, Cheddar, or Mexican Blend)


  • Preheat oven to 400 degrees.
  • Combine ingredients in medium mixing bowl.  Stir only until ingredients are moist.
  • Pour into greased (use Pam) 8 inch baking pan. (I use mini-muffin pan)  Bake for 25-30 minutes or until top springs back when lightly touched.  (Mini-muffins take about 15 min.) 
  • My husband likes soup, but I can tell that he often wants bread to go with it. I switch it up on which bread I put with it, but this Mexican Corn Bread and the frozen Pepperidge Farm 3-Cheese baguette are our typical choices.


Another friend, Heather, made this soup for me one day (they know I love trying new soups!). I think I sent this recipe out in my newsletter, but I thought it would be nice to have it all in one place. This is one of those recipes that I would have skipped right over because of the sausage. I’m so glad Heather didn’t! It is really good- and my kids love the sausage and tortellini in it. I am linking you to the recipe here >> SAUSAGE AND SPINACH TORTELLINI SOUP Again, I typically serve Pepperidge Farm’s 3-Cheese Bread (from the freezer section) with this soup.

white bowl of soup with sausage tortellini and spinach


If your family prefers something a little less daring and a lot more familiar, I recommend this Chicken Noodle Soup recipe from Taste of Home. I made it recently and it was a really big hit with my kids. Empty bowls all around the table!


I used to make these in college for my friends and they were always a hit. Now, I’m not saying these are healthy, but they surely are always gone quickly. They are so simple!

Buttery Bisquick Muffins

Lydia Menzies


  • 2 cups Bisquick
  • ½ cup butter (melted)
  • 1 cup sour cream


  • Preheat oven to 350 degrees (F).
  • Mix together all ingredients. Pour into un-greased muffin tins.
  • Bake at 350 degrees (F) for 15-20 minutes.


White Bean Chicken Chili

Lydia Menzies


  • 2-3 cans Great Northern Beans drained
  • 1 onion chopped
  • 4 cloves of garlic (optional)
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 6 cups chicken broth
  • 5 cups chopped cooked chicken breast
  • 12 oz. Mexican Blend shredded cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped fresh cilantro (optional)


  • Sauté onion in hot oil in large soup pot over medium-high heat until clear and tender.
  • Add garlic, cumin, and oregano and cook for 2 mins., stirring constantly.
  • Add broth and bring to a boil. Let simmer for about 10 mins.
  • Add in chopped chicken, beans, 1 cup of cheese, salt and pepper.
  • Stir well, bring to a boil, and then reduce heat.
  • Simmer uncovered for about 10 minutes, stirring often.
  • Before serving, stir in cilantro.
  • Ladle into bowls and top each serving with remaining cheese. Garnish with cilantro.


If you would like to serve something with more of a tomato base, this is one of my very favorite soups. Feta Shrimp Soup from Southern Living

I would love to know what you want to try first- and which ones you like best! I am a crazy for soups and so I like a variety of kinds. If you ever have a favorite you would like to share, please send me an email or leave a comment in the comment section.

Stay warm and well-fed!


Lydia xo

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