Healthy Lentil Soup

BEST Ever Lentil Soup

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Healthy Lentil Soup

Simple Healthy Lentil Soup

This soup is wonderful!   It is very economical, healthy, gluten free and easily made vegetarian.  

Serve with my Whole Wheat Muffins for a tummy pleasing meal.

BEST Ever Lentil Soup


8 cups water, more if needed

2/3 cup lentils

1/2 cup brown rice, uncooked

1 tsp garlic powder 1 green or red bell pepper, chopped

3 vegetable bouillon cubes (Knorr, or equivalent)

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1 tsp. dried basil

1 Tbl. soy sauce

1/2 tsp. Emerill’s or seasoned salt

1/2 tsp. smoked paprika, optional

1 Tbl. balsamic vinegar

1 lb. carrots, chopped

2 celery ribs, chopped

1 medium onion, diced

2 bay leaves

1 tbsp Worcestershire sauce Splash with Texas champagne (hot sauce)

1 Tbl. dried parsley


Do not peel carrots it retains more vitamins.

Slice them about 1/2 inch thick.  

Slice the celery about 3/4 inch thick.

Chop the onions.

In a large stockpot, combine all ingredients and bring to a boil. Lentlil Soup 1Reduce heat and simmer, covered, for 45 minutes or more until the lentils, vegetables and rice are tender.

Add more liquid if needed. Lentlil Soup 2Serve. 

 Carrie Groneman’s recipe. Copyright Carrie Groneman, 2014

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Country Potato & Leek Soup

Country Style Potato & Leek Soup

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Country Potato & Leek Soup
Looking for a fabulous soup?  One that is hearty, a bit rustic, totally satisfying, easy on the budget and, packed with flavor. 
I created this one and it’s always a success. Using white or red skinned potatoes makes this quick and packed with nutrition too. 
The leeks give a wonderfully sweet garlic savor, that combine with the other seasonings to make a fabulous soup like no other!
I’ll show you how to make this easily for tonight’s dinner.  Toss in some french bread and you’ll have a total winner!

Country Style Potato & Leek Soup

1 med. – large onion, diced
3-4 leeks
1/2 cup butter (1 stick)
2 ½ – 3 lbs. red skinned potatoes
1 ½ cup water
1 Tbl. chicken bouillon
1 Tbl. balsamic vinegar
1 Tbl. rice vinegar
1/2 tsp. smoked paprika 
2 cans evaporated milk
2 Tbl. sugar  
Just in case you haven’t purchased leeks before, this is what they look like
Country potato and leek soup

In a large pot, place the potatoes and add enough water to cover by 3-4 inches.
Country potato and leek soup
Bring to a boil and cook until a toothpick inserted gives a slight resistance.
Country potato and leek soup
Drain and set aside.Country potato and leek soup
Chop the ends off the leeks and into the green. Country potato and leek soup
Cut lengthwise. Country potato and leek soup
Cut lengthwise again and slice thin.
Country potato and leek soup

Place the sliced leeks in mesh or colander with small holes and wash well as dirt hides in the leaves.
Tap a few times to drain.
Country potato and leek soup
Chop the onion into small pieces.
In the large pot which has been rinsed out, melt the butter and add in the chopped onion and leeks.
Country potato and leek soup
Sauté for about 5 minutes.
Meanwhile, rough chop the potatoes into a little larger than bite sized pieces and set aside.
Add in the 2 Tbl. sugar and cook, stirring frequently for another 3 minutes to caramelize.
Country potato and leek soup

To your sauted mixture, add in the water, bouillon, balsamic vinegar, rice vinegar, smoked paprika, both cans of evaporated milk
Add in the potatoes LAST.
Country potato and leek soup
 Heat through.

Copyright Carrie Groneman, A Mother’s Shadow, 2015.
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White Chicken Chili 1

Best Ever White Chicken Chili

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White Chicken Chili

White Chicken Chili

I love this wonderful chili.  It is so simple to put together, especially if you use a rotisserie chicken, you can toss this together in just a few minutes.  It so satisfying and filling.  Not to mention how delicious the flavors combine for a comforting meal. 

Best Ever White Chicken Chili


3 cans great Northern beans, not drained or rinsed if using canned (Or 1 lb. dry *)

1 can chopped green chilies

¼ cup (1/2 stick) butter

3-4 chicken breasts, cut into bite sized pieces

1 onion, chopped

2-3 cloves garlic, minced

4-5 cups water

2 Knorr chicken bouillon cubes

1 tsp. oregano

2 tsp. cumin

1 tsp. rosemary, crushed

¼ – ½ tsp. hot pepper sauce (Tabasco) or red pepper flakes

½ tsp. Montreal Chicken Steak seasoning

½ tsp. Emerill’s Essence, original

½ tsp. smoked paprika

½ tsp bunch cilantro leaves, chopped

½ lb. (approx. 3 cups) grated pepper jack cheese

1 cup sour cream


In a pan add butter, onion and chicken; sauté until the chicken is cooked through; add in the garlic the last 3-4 minutes of cooking.

(If using cooked chicken, cook the onion, then add in the chicken with the beans and other ingredients.)White Chicken Chili 2Rinse the canned beans.White Chicken Chili 3

To chicken mixture add beans and crush the rosemary in your handWhite Chicken Chili 4

Then add to the pan with all the other ingredients.

White Chicken Chili 5Simmer 15 minutes.White Chicken Chili 6

Serve with Sour Cream and cilantro leaves. 

Best Ever White Chicken Chili

Best Ever White Chicken Chili

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Minnesota Wild Rice Soup

BEST Minnesota Wild Rice Soup

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Minnesota Wild Rice Soup

Minnesota Wild Rice Soup


Are you looking for a creamy, hearty, comforting and completely satisfying soup? Search no further, this is one of my very favorite warm you -through-and-through soups and it is seriously the BEST recipe out there! I will walk you through this scrumptious recipe step by step so you can make a gourmet meal and impress your family, friends and guests.  Let’s get started!


BEST Minnesota Wild Rice Soup


16 oz. package wild rice (2 1/2 cups)

1/2 cup butter (1 stick), divided

8-16 oz. portabella mushrooms, diced (depending on your taste)

1 ½  – 2 cups diced carrots

1 medium onion, chopped

1 cup celery, chopped

1 Tablespoon chopped garlic

3 oz.thick sliced diced ham, approx. 2 cups

1 – 3 oz. sliced almonds, depending on your preferrence – toasted*

1/3 cup flour

1 quart half and half (4 cups)

2  12 oz. cans evaporated milk

3 tsp. chicken bouillon (Knorr is best)

1  1/2 tsp. Montreal Chicken Seasoning

1  1/4 tsp. poultry seasoning

1/2 tsp. smoked paprika

1/2 tsp. salt

1 Tbl. balsamic vinegar

1 cup water

*1 cup milk, optional if soup is thick


Cook rice according to package directions.  

*I cooked the 2 1/2 cups of wild rice in 5 cups of water, adjust as needed.

While the rice cooks, in a large pot, melt 1 Tablespoon butter in a large pan and add in the carrots, onion, celery, and mushrooms.

Cook for until they are soft, but still have a crunch to them.Minnesota Wild Rice Soup 2Add in the garlic and cook for 2 minutes. Minnesota Wild Rice Soup 3While the vegetables are cooking in a non-stick fry pan, pour in the almonds and cook on medium heat until lightly browned.

Minnesota Wild Rice Soup 4

Do not add oil, just stir and watch closely as they will burn easily.

Pour out into a bowl when they are toasted nicely.Minnesota Wild Rice Soup 5

In the same pan, add in the diced ham and fry to crisp on the sides for flavor.

Add to the cooked vegetables.

Minnesota Wild Rice Soup 6 Clean out the pan, and using the pan again, you are going to make a roux.

Place the remaining 7 Tablespoons butter in the pan and melt.Minnesota Wild Rice Soup 7Add in 1/3 flour and whisk, stirring constantly for 2 minutes to cook out the flour taste.Minnesota Wild Rice Soup 8Add in the half and half, whisking along with the chicken bouillon, Montreal Chicken Seasoning, poultry seasoning, balsamic vinegar, smoked paprika and salt.

Whisk constantly.

Minnesota Wild Rice Soup 10

Cook for 3 minutes; still whisking constantly.Minnesota Wild Rice Soup 11

Add in the vegetables, the ham, evaporated milk, water and almonds.Minnesota Wild Rice Soup 11

Heat through.
Minnesota Wild Rice Soup 12

Adjust seasoning to taste and if it is too thick add more milk, or water, depending on your preference.  I did add in the extra cup of milk and it was PERFECT!
Refrigerate any leftovers and when warming, again thin with water or milk if needed.

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Bean Burrito Soup

Quick Healthy Burrito Soup

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Bean Burrito Soup

Bean Burrito Soup

Looking for a quick, economical soup with ingredients in your panty?   Here it is and it’s also healthy, satisfying and very, very yummy.


Quick Healthy Bean Burrito Soup


1 can black beans, rinsed and drained

16 oz. canned re fried beans

2 cups chicken broth

16 oz. mixed frozen vegetables

2 cloves garlic, minced

2 tsp. taco seasoning, or to taste

1 can petite diced tomatoes with chipotle chilies
Toppings: Cheddar cheese, shredded Sour cream Cilantro, fresh, chopped Avocado

Directions: Rinse and drain the black beans.Bean Burrito Soup 3In a large pan mash the beans with a potato masher, the back of a large spoon, or any utensil that will work.Bean Burrito Soup 4To the mashed beans, add the broth and the can of refried beans, combining well.Bean Burrito Soup 5

Add the mixed vegetables, garlic, taco seasoning and diced tomatoes.Bean Burrito Soup 6Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 10 minutes.Bean Burrito Soup 7Pour a portion into a serving bowl.

Top with any of the toppings desired.

Bean Burrito Soup

ean Burrito Soup

Carrie Groneman’s recipe, Copyright A Mother’s Shadow, 2014

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Homemade Tomato Pesto Basil Soup

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Oh my, is there anything more comforting than  really (REALLY) good tomato soup?  NO more cans with this easy recipe, and it IS the BEST!

 Here is my recipe for a tomato soup with amazing flavor.  Pair with homemade Tomato Basil Bread for a hearty and satisfying meal.

Homemade Tomato Basil Soup


½ cup real butter (1 stick)

1 med -large onion, diced

3 cans (14.5 oz each) diced fire roasted tomatoes, with the juice (can use regular, but fire roasted has a great flavor)

1  ½ cups water

1 cube chicken bouillon, Knorr (or 2 teaspoons granules; to taste)

1 Tablespoon balsamic vinegar

1/2 teaspoon Montreal Steak seasoning

½ teaspoon salt

1 can evaporated milk

3/4 cup basil pesto

1 cup real Parmesan cheese, finely grated

 optional: 6-8 oz. risotto or small pasta, cooked till al dente, drained


Melt butter in a large saucepan.

Add onions and cook over medium heat, stirring until completely translucent.

Add tomatoes, water, bouillon, balsamic vinegar, Montreal steak seasoning and salt.Tomato Basil Soup 2Bring to a simmer and cook for 15 minutes to allow for ‘marrying’ of flavors.

Working in batches, pour soup mixture into blender (but only about ½ way up the container and hold a towel over the top, tightly, to allow for expansion due to the hot liquid) and process until smooth.Tomato Basil Soup 3Pour pureed soup into a pan. 

Add in the basil pesto-

And the evaporated milk


Then simmer for 10 minutes.

Add in the fresh grated Parmesan cheese, stir and serve hot. 


*If adding risotto pasta, cook according to directions when beginning soup.

Drain well and add to soup with the evaporated milk and pesto.

The pasta will expand if allowed to sit in soup overnight or for several hours.

 Delicious when paired with an open faced grilled cheese made with my Tomato Basil Bread, you will find HERETomato Basil Soup 6Carrie Groneman’s recipe

Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

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Thankful Thursday: 2nd Sunday Dinner

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Neighborhood Dinner!!!

Hey All, So after the blog conference we were experimenting with the camera and didn’t quite get it back to proper settings for ‘normal’ shots. I apologize for the blurriness, but I’ve included a few pics anyway.


  • Homemade Chicken Noodle Soup
  • New Orleans Red Beans & Rice (my recipe on site)
  • Rolls and butter
  • Best Fudge Cake (my recipe on site)
  • Valentine White Chocolate Bark (my recipe on site)
  • Sweetheart Palmiers (my recipe on site)
  • Valentines Muddy Buddy’s (my recipe on site)

Pictured:   The center is the chicken noodle soup. Did you know that if you add oil to your pasta cooking water it will not absorb the liquid as readily? So depending on what your purpose is for the pasta, that determines whether you add oil or not. I did not want the noodles in the soup to take in extra broth causing them to be limp, so I added the oil to the cooking water. However, when I want pasta for a sauce, I do not add the oil do it will soak up the wonderful flavors.

This tip and tons more are in my new cookbook, “Carrie’s Cooking For Keeps”

Also, in my cookbook I teach you how to make perfect white or brown rice on the stove that will not fail you.

Thanks to all who came and to all of you out there who send love and warm wishes for our 2nd Sunday dinner, though distance makes it impossible for you to join us. Carrie













Butternut Squash Soup

AMAZING Creamy Homemade Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

This soup is incredibly satisfying, with a creamy silky texture and sumptuous flavor.  It can be made with your favorite winter squash, but the Butternut gives a fabulous depth and perfect balance.

It’s not difficult at all, and is so comforting as a main dish, or as part of a meal. You will be proud to serve this soup with it’s sophisticated taste.  I’ll show you just how easy it is to put together.    


AMAZING Creamy Homemade Butternut Squash Soup


4 – 5 lb. butternut squash (approx. 8-9 cups cubed)

2 cups water

2 chicken bouillon cubes (Knorr brand is my preference) 4 regular cubes or to taste

½ cup butter

1 medium onion, chopped

1 Tbl. garlic, minced

2 tall cans evaporated milk

½ cup milk

1/4 tsp. curry powder

¼ tsp. Montreal Steak Seasoning

¼ tsp. salt

1/8 tsp. hot pepper sauce

Dash nutmeg, fresh if possible

1 Tbl. brown sugar – or to taste


Wash outside of squash; slice in half, then strips, remove seeds and slice off rind.

Cut into 1” cubes.Butternut Squash Soup 1

Butternut Squash Soup 2Place the squash cubes in large saucepan, add water and chicken bouillon.

Bring to a boil, cover, reduce heat and simmer until tender; about 10-15 minutes.

While the squash is cooking, sautée the chopped onion and garlic in the butter until the onion is tender and beginning to brown or caramelize.Butternut Squash Soup 3Grate nutmeg if using fresh- which makes the soup SCRUMPTOUS!Butternut Squash Soup 4

Mix together the squash and onion mixture, along with approximately ½ cup evaporated milk, in a blender or food processor (a portion at a time) and puree.

Hold a towel over the top, tightly, to prevent the hot soup from spilling out the top and burning you.Butternut Squash Soup 4Pour the pureed squash mixture back into the pan.

Add the rest of the evaporated milk, milk, spices and sugar, and warm through – but do not bring to a boil! 

Thin with additional milk if you want to desired consistency.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013 & 2014

Click HERE for instructions on how to cook Winter Squash






Click HERE for Streusel Topped Squash Muffins

Muffins 1






Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2






Click HERE for Caramelized Roasted Winter Squash

Squash 1





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