Easy Cucumber Tomato Onion Salad

A fresh, tangy-sweet marinated salad with garden vegetables and simple herbs

This simple cucumber, tomato, and onion salad is one of those recipes that showed up often on our table, especially when fresh vegetables were easy to come by because my mother was an avid gardener.  It didn’t take much—just a handful of ingredients, a quick mix, and a little time for the flavors to come together.

Recipes like this were part of everyday life in my mother’s kitchen. They were simple, practical, and made with what was on hand, yet always full of flavor. The tangy-sweet dressing soaks into the vegetables, creating a refreshing dish that pairs well with just about anything.

It’s the kind of salad that tastes even better after it sits for a while, making it perfect for warm days, family meals, and gatherings.

Ingredients:

1 cucumber, sliced into thin half rings
2 tomato's, chopped 
1 onion, sliced into thin half rings
1/2 c. vinegar 
1/2 c. sugar (or less to taste)
1/4 c. water (adjust to taste)
3 Tbs. olive oil
1 tsp. dried oregano
1 tsp. dried basil 
1–2 cloves of minced garlic
salt and pepper to taste

Directions:

In a large bowl, combine the sliced cucumber, chopped tomatoes, and onion.

In a separate small bowl, whisk together the vinegar, sugar, water, olive oil, oregano, basil, and minced garlic until well combined.

Pour the dressing over the vegetables and toss gently to coat.

Season with salt and pepper to taste.

Serve at room temperature, or cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Tips for Best Success:

• Slice vegetables thin and evenly for best texture
• Let the salad sit at least 30 minutes before serving
• Stir occasionally if chilling to redistribute dressing
• Taste and adjust sugar or vinegar to your preference
• Use fresh, ripe tomatoes for best flavor

Variations and Substitutions:

• Less sweet: Reduce sugar to 1/3 cup or less
• No oil: Omit for a lighter, more traditional vinegar salad
• Add-ins: Bell peppers or sliced radishes
• Herbs: Use fresh herbs instead of dried
• Vinegar options: Try apple cider or red wine vinegar

Serving Suggestions:

• Serve with grilled meats or barbecue
• Pair with sandwiches or burgers
• Add to a picnic or potluck spread
• Serve alongside fried or roasted dishes

How to Store:

• Refrigerator: Store in an airtight container up to 3 days
• Stir before serving as dressing will settle
• Best enjoyed within the first day for crisp texture

Frequently Asked Questions:

Can I make this ahead of time?
Yes, it actually tastes better after sitting for a bit.

Why is my salad watery?
Cucumbers and tomatoes release liquid—this is normal.

Can I reduce the sugar?
Absolutely—adjust to your taste.

Do I have to use oil?
No, it’s optional but adds a smoother flavor.

What type of vinegar works best?
White or apple cider vinegar both work well.

Soft Homemade Hamburger Buns (From Scratch)

 Soft, buttery buns made from scratch—perfect for everyday meals or special gatherings. 

Homemade buns were something my mom made whenever she wanted to turn a simple meal into something a little more special. Whether it was burgers, sloppy joes, or sandwiches, fresh buns made everything taste better.

She didn’t need fancy ingredients—just the basics and a little time. The dough would rise on the counter while the kitchen warmed up, and the smell of fresh bread baking was enough to bring everyone in.

These buns are soft, fluffy, and sturdy enough to hold your favorite fillings. Once you make them from scratch, it’s hard to go back to store-bought.

Ingredients:

1 Tbs. instant yeast
1 1/2 Tbs. warm water (to dissolve yeast)
3/4 cup lukewarm water
1/2 cup warm milk
1/4 cup sugar
3 1/2 to 4 cups flour
2 Tbs. butter, softened
2 large eggs
1 1/2 teaspoons salt

Directions: 

Line a baking sheet with parchment paper or grease lightly. Set aside.

In a small bowl, dissolve yeast in 1 1/2 tablespoons warm water. Let sit 5–10 minutes until slightly foamy.

In a large bowl, mix flour, sugar, and salt.

Add yeast mixture, lukewarm water, milk, eggs, and butter. Stir until a soft dough forms.

Turn dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic.

Place dough in a lightly oiled bowl, turning once to coat.
Cover and let rise in a warm place until nearly doubled, about 1–2 hours.

Gently deflate the dough and divide into 12 equal pieces.

Shape each piece into a ball, then gently flatten to about 3 inches wide and 1/2 to 3/4 inch thick.

Place on prepared baking sheet. Lightly brush tops with oil, cover, and let rise again until doubled, about 45–60 minutes.

Preheat oven to 375°F.

Bake for 15–18 minutes, until golden brown.

Remove from oven and lightly brush tops with butter for a soft crust.

Cool on a wire rack before slicing.

Tips for Best Success:

• Dough should be soft and slightly tacky—not dry
• Don’t over-flour during kneading
• A warm rising spot makes a big difference
• Flatten before second rise for classic bun shape
• Brush with butter right after baking for softness

Variations and Substitutions:

• Whole wheat: Replace up to 1 cup flour with whole wheat
• Sesame seed buns: Sprinkle seeds before baking
• Slider buns: Divide into 16–18 smaller portions
• Dairy-free: Use oil instead of butter and plant-based milk
• Egg wash: Brush with egg wash for a shiny top

Serving Suggestions:

• Perfect for burgers or sloppy joes
• Great for deli sandwiches
• Use for breakfast sandwiches
• Serve warm with butter and jam

How to Store:

• Room temperature: Store in airtight container for 2–3 days
• Freezer: Freeze up to 2 months
• To reheat: Warm briefly in oven or microwave

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes, refrigerate after the first rise and use the next day.

Why didn’t my buns rise?
Yeast may have been inactive or liquid too hot.

Can I use active dry yeast instead of instant?
Yes, just let it fully proof before adding.

How do I keep buns soft?
Store airtight and brush with butter after baking.

Can I make these without eggs?
Yes, but texture will be slightly less rich.

Sloppy Joe Pasta Bake (Easy Family Casserole)

A hearty, budget-friendly dinner with ground beef, pasta, and a sweet and savory sloppy joe-style sauce.

My family has always loved sloppy joes, and this recipe is a lot like those boxed meals with the helping hand on the front—but made from scratch with simple, real ingredients.

It’s quick to make, filling, and easy on the budget. Growing up during the Great Depression, my mom learned how to stretch ingredients and still put nutritious meals on the table. This dish is a perfect example of that—simple pantry staples turned into a warm, comforting meal that feeds a family well.

Ingredients:

12 oz. penne pasta
1 pounds ground beef
1 onion, chopped
2 bell peppers, chopped
1 Tbs. paprika
2 tsp. garlic powder
2 tsp. salt
2 (15-ounce) cans tomato sauce
1/2 c. ketchup
2 Tbs. mustard
2 Tbs. Worcestershire sauce
2 Tbs. brown sugar
2 c. frozen yellow corn kernels
1 1/2 cups shredded Cheddar, Pepper Jack, or your favorite cheese, divided 

Directions:

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

While pasta cooks, it's time to cook the ground beef. In a large skillet or Dutch oven over medium-high heat, add ground beef, onion, and bell peppers. Cook until beef is browned and vegetables are tender. 

Stir in paprika, garlic powder, salt, tomato sauce, ketchup, mustard, Worcestershire sauce, and brown sugar.

Bring to a gentle boil and cook for about 5 minutes, stirring occasionally, until slightly thickened. Taste the sauce to see if it needs more seasonings.

Remove from heat. Stir in cooked pasta, corn, and 3/4 cup of the cheese.

Sprinkle remaining 3/4 cup cheese evenly over the top.

Bake for 20 minutes, or until heated through and cheese is melted.

Let stand a few minutes before serving.

Tips for Best Success:

• Salt your pasta water for better flavor.
• Don’t overcook pasta—it will continue cooking in the oven.
• Drain excess grease to avoid a heavy sauce.
• Let the casserole sit 5–10 minutes before serving so it sets up nicely.
• Taste the sauce before baking and adjust sweetness or seasoning if needed.

Variations and Substitutions: 

• Spicy version: Add diced jalapeños or a pinch of chili flakes
• Different pasta: Elbow, rotini, or shells work well
• Ground turkey: A lighter option that still tastes great
• No corn: Leave it out or substitute beans

Serving Suggestions:

• Serve with a simple green salad
• Pair with garlic bread or dinner rolls
• Add a side of roasted vegetables
• Great for potlucks or casual family dinners 

 How to Store:

• Refrigerator: Store covered for up to 4 days
• Freezer: Freeze up to 2 months
• Reheat: Warm in oven or microwave with a splash of water if needed

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate. Bake when ready.

Can I freeze it before baking?
Yes—just thaw overnight in the fridge before baking.

Is it very sweet?
It has a classic sloppy joe sweetness. You can reduce the sugar slightly if preferred.

Can I use only one bell pepper?
Yes, the recipe is flexible.

Can I use a baking dish?
Yes, a 9x13-inch dish works well. However, I leave it in my large skillet or Dutch Oven for fewer dishes to wash. 

Old-Fashioned Homemade Marshmallows

Soft, Fluffy Marshmallows Made with Simple Ingredients 

Making homemade marshmallows may sound complicated, but it’s actually quite simple. This recipe comes from my mother’s recipe box, and she would make these marshmallows as an extra special treat when I was growing up.

Unlike many store-bought marshmallows, this recipe does not use corn syrup. Instead, the marshmallows are made with just a few basic ingredients and whipped into a soft, fluffy texture that melts beautifully in hot chocolate.

They are delicious stirred into a warm mug of cocoa, but they are just as good eaten on their own. Once you try homemade marshmallows, you may find that they taste even better than the ones from the store.

Try making a batch for your family and see if you agree.

Ingredients: 

3 Tbs. unflavored gelatin  (about 3 standard gelatin packets)
1 c. cold water (divided)
2 c. sugar
1/4 tsp. salt
1 Tbs. vanilla extract
Powdered sugar (for dusting) 

Directions: 

Butter or line an 8 x 8-inch square baking pan with parchment paper. Set aside.

Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and allow it to sit for about 10 minutes. The mixture will thicken as the gelatin softens.

In a heavy saucepan, combine the remaining 1/2 cup water, sugar, and salt. Cook over medium heat, stirring just until the sugar dissolves and the mixture begins to boil.

Once the mixture starts boiling, stop stirring and allow it to cook until it reaches 240°F (soft-ball stage) on a candy thermometer. This usually takes about 8 to 10 minutes.

Remove the syrup from the heat.

Turn the mixer on low speed and slowly pour the hot sugar syrup into the gelatin mixture.

Once all the syrup has been added, increase the mixer speed to high and beat for 10 to 12 minutes. The mixture will become white, fluffy, and triple in volume.

Add the vanilla extract and mix briefly to combine.

Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.

Dust the top lightly with powdered sugar.

Allow the marshmallows to sit at room temperature for 6 to 8 hours, or overnight, until fully set.

Dust a cutting board with powdered sugar and turn the marshmallow slab out of the pan. If parchment was used, peel it away.

Using a sharp knife or pizza cutter dusted with powdered sugar, cut the marshmallows into squares.

Toss the pieces in powdered sugar to coat all sides so they do not stick together.

Tips for Best Success:

• Use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
• Grease or line the pan well so the marshmallows release easily.
• Dust your knife or pizza cutter with powdered sugar before cutting.
• If the marshmallow mixture sticks to the spatula, lightly grease it.

Variations and Substitutions:

• Peppermint marshmallows:  Add a few drops of peppermint extract instead of vanilla.
• Chocolate marshmallows:  Add a tablespoon of cocoa powder while mixing.
• Colored marshmallows:  Add a few drops of food coloring during the final mixing stage.
• Flavored marshmallows:  Try almond extract, maple extract, or orange extract.

Serving Suggestions:

Homemade marshmallows are perfect for:

• Hot chocolate or cocoa
• S’mores
• Dessert platters
• Holiday gift boxes
• Snacking straight from the container

They also make a wonderful homemade gift when packaged in a decorative jar or bag.

How to Store:

Store marshmallows in an airtight container at room temperature.

They will keep well for about 1 week.

Avoid storing them in the refrigerator, as moisture can cause them to become sticky.

Frequently Asked Questions:

Can I make marshmallows without a stand mixer?
Yes, but a hand mixer will require more time and effort since the mixture needs to be beaten for several minutes until fluffy.

Do I have to use a candy thermometer?
A thermometer helps ensure the correct sugar temperature, but if you are experienced with candy making you can use the soft-ball stage test.

Why do my marshmallows stick together?
They may need more powdered sugar-coating or additional time to set.

Can I double the recipe?
Yes. Use a larger pan such as a 9 x 13-inch baking dish.  

Creamy Pork Chop Potato Casserole

Tender Pork Chops Baked with Creamy Scalloped Potatoes

This pork chops and scalloped potatoes' recipe comes from my mother’s recipe box. She made this dish quite often because it was quick to put together and baked everything in one pan. That meant fewer dishes to wash later, which was always a welcome bonus.

The pork chops are lightly browned first to add flavor, then baked on top of thinly sliced potatoes and onions. Everything cooks together in a creamy onion sauce made from condensed soup and French onion soup mix.

As the casserole bakes, the potatoes become tender and soak up all the savory flavors from the pork and sauce. It’s a simple, hearty meal that fills the kitchen with a wonderful aroma while it cooks.

This is one of those comforting family dinners that is easy to make and always satisfying.

Ingredients:

2 tbsp olive oil
Salt and pepper
6 boneless pork chops
5 russet potatoes, thinly sliced
1 onion, sliced in thin half rings
1 packet French onion soup mix or homemade
1 can cream of onion condensed soup
½ cup whole milk
Salt and pepper to taste

Directions:  

Preheat the oven to 350°F. Lightly butter or spray a 9 x 13-inch baking dish.

Season both sides of the pork chops with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 to 4 minutes per side, until golden brown. The pork chops do not need to be fully cooked at this stage. Remove from the skillet and set aside.

Arrange the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Scatter the sliced onions over the potatoes.

Place the browned pork chops on top of the potatoes.

In a medium bowl, combine the French onion soup mix, cream of onion soup, and milk. Stir until the mixture is smooth.

Pour the soup mixture evenly over the pork chops and potatoes.

Cover the dish loosely with foil and bake for 1 hour, or until the potatoes are tender and the pork chops are cooked through.

Remove the foil during the last 10 to 15 minutes of baking if you would like the top to brown slightly.

Serve warm and enjoy.

Tips for Best Success:

• Slice the potatoes thinly so they cook evenly.
• Browning the pork chops first adds extra flavor to the dish.
• Covering the casserole helps the potatoes cook faster.
• If your potatoes are thicker, the dish may need a few extra minutes in the oven.
• Let the casserole rest for about 5 minutes before serving.

Variations and Substitutions:

• Use bone-in pork chops:  They add extra flavor and work well in this dish.
• Add cheese:  Sprinkle shredded cheddar cheese over the top during the last 10 minutes of baking.
• Add vegetables:  Sliced mushrooms, carrots, or green beans can be layered with the potatoes.
• Use different soups:  Cream of mushroom or cream of chicken soup can replace cream of onion soup.
• Make it garlic flavored:  Add 1 teaspoon garlic powder to the sauce mixture. 

Serving Suggestions:

This hearty casserole pairs well with simple side dishes such as:

• Steamed green beans
• Buttered peas
• Garden salad
• Roasted carrots
• Homemade dinner rolls 

How to Store:

• Refrigerator:  Store leftover pork chops and potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating:  Reheat in the microwave or warm in the oven at 325°F until heated through. 

Frequently Asked Questions:

Can I slice the potatoes ahead of time?
Yes. Store them in a bowl of cold water in the refrigerator to prevent browning.

Do I have to brown the pork chops first?
Browning adds flavor, but you can skip the step if you are short on time.

Can I make this casserole ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking.

Can I use a slow cooker?
Yes. Layer the ingredients and cook on low for 6–7 hours.

What kind of potatoes work best?
Russet potatoes are ideal because they become soft and creamy when baked. 

Pantry Beef Au Jus Seasoning Mix

A Savory Dipping Sauce from My Mother’s Recipe Box

This homemade beef au jus gravy mix comes from my mother’s recipe box. She never called it by the fancy French name “au jus.” In our home, it was simply known as dipping gravy sauce.

Whenever we had roast beef sandwiches or leftover beef, she would quickly make this savory gravy to serve on the side for dipping. Instead of buying store-bought packets, she mixed her own blend of seasonings and kept it in the pantry so it was always ready to use.

This homemade version is easy to make, keeps well in the pantry, and lets you control the ingredients. It creates a rich, flavorful gravy that’s perfect for roast beef sandwiches, French dip sandwiches, or pouring over mashed potatoes.

Ingredients: 

4 Tbs. beef bouillon powder
4 Tbs. cornstarch
4 tsp. onion powder
2 tsp. dried parsley flakes
1 to 2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. ground black pepper

Directions:

Place the beef bouillon powder, cornstarch, onion powder, parsley flakes, garlic powder, thyme, rosemary, and black pepper into the bowl of a mini food processor.

Pulse the mixture several times until the ingredients are well combined, and the herbs are broken down slightly.

Allow the mixture to sit for a few moments before opening the lid, so the fine powder has time to settle.

Carefully transfer the mixture into a glass container or jar with a tight-fitting lid.

Store in a cool, dry pantry for up to 6 months.
To Make Au Jus Gravy:

In a small saucepan over medium-low heat, melt 2 tablespoons butter.

Stir in 4 1/2 teaspoons of the homemade gravy mix.

Slowly pour in 2 cups of water, whisking constantly until smooth.

Increase the heat to medium and bring the mixture to a gentle boil while continuing to whisk.

Reduce the heat to low and allow the gravy to simmer for 3 to 5 minutes, or until it thickens slightly.

For additional flavor, stir in 1 tablespoon Worcestershire sauce if desired.

Serve warm.

Tips for Best Success:

• Use a food processor to help blend the herbs into the mixture evenly.
• Store the mix in an airtight jar to keep moisture out.
• Label the jar with the mixing instructions for convenience.
• Whisk continuously when making the gravy to prevent lumps.
• Adjust the thickness by adding a little more water if needed.

Variations and Substitutions:

• Make it richer:  Use beef broth instead of water when preparing the gravy.
• Add extra flavor:  A splash of Worcestershire sauce or soy sauce adds depth.
• Add garlic flavor:  Increase the garlic powder slightly.
• Make it thicker:  Add an extra teaspoon of the mix when preparing the gravy.
• Salt control:  If using very salty bouillon, reduce the amount slightly.

Serving Suggestions:

This au jus gravy is perfect for:

• French dip sandwiches
• Roast beef sandwiches
• Prime rib
• Beef sliders
• Mashed potatoes
• Roast beef dinners

It also works well as a dipping sauce for crusty bread. 

How to Store:

• Store the dry gravy mix in an airtight container in a cool pantry for up to 6 months.
• Prepared gravy should be stored in the refrigerator in a covered container for up to 3 days.
• Reheat gently on the stovetop, whisking to restore the smooth texture.

Frequently Asked Questions:

What does au jus mean?
Au jus is a French term meaning “with juice,” referring to a light gravy made from meat juices.

Can I make this without a food processor?
Yes. Simply whisk all the ingredients together in a bowl until well combined.

Can I use beef broth instead of water?
Yes. Using broth will make the gravy even richer in flavor.

How can I thicken the gravy more?
Use a little extra mix or simmer it slightly longer.

Can this mix be doubled?
Yes. It stores well, so making a larger batch is convenient. 

Comforting Chicken Enchilada Soup

A Hearty Homemade Soup Full of Chicken, Beans, and Warm Spices

This chicken enchilada soup is another comforting recipe from my mother’s recipe box. She believed that the best meals were cooked slowly on the stovetop, so the flavors had time to develop. While many people today use a slow cooker, my mom preferred using her cast iron Dutch oven on the gas stove and letting the soup gently simmer for hours.

This recipe is full of hearty ingredients like tender chicken, beans, vegetables, and warm spices. As the soup cooks slowly, all the flavors blend together into a rich and satisfying bowl of comfort food.

Mama never drained her cans of beans and I don't either.  However, you may certainly drain and rinse yours, if desired.  She also didn't blend her soup with an immersion blender, She preferred to leave the vegetables in their original form. 

While you can cook this soup more quickly if needed, letting it simmer slowly really brings out the best flavor. It’s the kind of cozy soup that warms you up on a chilly day and tastes even better the next day. 

Ingredients:

2 tsp. olive oil 
1 onion, chopped
1 bell pepper, chopped
1 carrot, cut into rings
2 celery stalks, thinly sliced
1 jalapeno pepper, diced
4 garlic cloves, minced
2-3 c. chicken broth
1 (14.5 oz.) can fire-roasted tomatoes
1 c. tomato sauce
1 (4 oz.) can green chiles
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. dried oregano
2-3 tsp. chopped chipotle peppers in adobo sauce (optional)
1 Lb. chicken breasts or thighs, with skin removed
1 (15 oz.) can white beans 
2 (15 oz.) cans black beans
2 c. frozen corn kernels
Salt and pepper to taste 

Directions: 

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion, bell pepper, carrot, celery, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5–6 minutes.

Pour in the chicken broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, chipotle peppers (if using), and white beans. Stir well to combine.

Season the chicken breasts lightly with salt and pepper and place them into the soup. Make sure the chicken is mostly covered by the liquid.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and allow the soup to simmer for 1 to 2 hours, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Set aside.

If you want a smoother soup, you can use an immersion blender or a blender that sits on the counter.  Carefully blend part of the soup until it becomes slightly creamy while still leaving some texture.

Return the shredded chicken to the pot along with the black beans and corn. Stir well and simmer for an additional 15 minutes until everything is heated through.

Taste and adjust salt and pepper if needed. Serve hot.

Tips for Best Success:

• Allow the soup to simmer slowly for deeper flavor.
• Use an immersion blender for easy blending directly in the pot.
• Blend only part of the soup so it stays hearty and not overly smooth.
• Rotisserie chicken can be used to shorten cooking time.
• The soup tastes even better the next day after the flavors develop. 

Variations and Substitutions:

• Make it spicier:  Add extra jalapeños or more chipotle peppers.
• Use different beans:  Pinto beans or kidney beans work well.
• Add enchilada flavor:  Replace part of the tomato sauce with red enchilada sauce.
• Make it creamy:  Stir in a little cream cheese or sour cream at the end.
• Vegetarian version:  Omit the chicken and add extra beans or diced sweet potatoes.

Serving Suggestions:

Chicken enchilada soup is delicious topped with:

    Shredded cheddar or Monterey Jack cheese
    Tortilla strips or crushed tortilla chips
    Sour cream
    Avocado slices
    Fresh cilantro
    Lime wedges

Serve with:

    Warm cornbread
    Homemade dinner rolls
    Tortilla chips
    A simple green salad

How to Store:

• Refrigerator:  Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: To freeze, allow the soup to cool completely and store in freezer-safe containers for up to 3 months.
• Reheat:  Reheat on the stovetop over medium heat or in the microwave until heated through. 

Frequently Asked Questions:

Can I make this soup in a slow cooker?
Yes. Cook on low for 6–8 hours or on high for 3–4 hours, then shred the chicken and continue with the final steps.

Can I use pre-cooked chicken?
Yes. Rotisserie chicken works well. Simply add the shredded chicken during the final simmer.

Do I have to blend the soup?
No. Blending is optional but helps create a slightly thicker, creamier texture.

Is this soup spicy?
It has mild heat from the jalapeño and chipotle peppers. You can reduce or omit them if you prefer a milder soup.