It's cold. By cold I mean below zero, snow blowing, wind chill factor cold with no end in sight. On the farm, chores become less entertainment and more survival of the fittest. With the animals' comfort in mind, more time is spent in the barn and less in the kitchen. I make foods that can be left alone or don't take much time to pull together. They have to warm us and be filling though. What can I say? It's winter in Northern Maine.
My pressure cooker is the most useful tool in my kitchen right now. I use it to make delicious soups that taste like they have been cooking all day, and still are easy enough to do in a flash. This soup takes 30 minutes from frozen chicken and veg, to final product. It's also a great way to use up those bones you have been saving in the freezer. Frugal and so good for your family! Enjoy my chicken soup and other soup recipes from Foodista contributors. No reason to be chilly this winter. Enjoy!
30 Minute Pressure Cooker Chicken Soup
Leeks are a very mild onion type vegetable, and it flavor isn't overpowering at all. The combination with the potatoes and seasonings make this a bowl of pure comfort.
Sometimes the best way to warm up is to eat foods that are richly spiced. This soup fits the bill. It's filling and warming and everything nice in a bowl of soup. Pair it with a buttery roll and you have a meal that will warm you for hours.
Crock Pot Broccoli and Cheese Soup
Winter is the perfect time to break out the crock pot. It's easy to add your ingredients and come home after work to a house that smells divine. I use it often so I can get outside chores done, and it's well worth the few minutes it takes to put the recipe together in the morning. You will love this one; you kids won't mind a bit that it's healthy.
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