It is a cold, sleety day here in Alabama and I am finishing up the chicken stew that I made on Saturday.

Have a pot of potato corn chowder simmering as I type.

Leftover spaghetti and meat sauce tonight, it's even better when leftover. My Mom used to make bean soup like that, I'd always stir in a big shot of ketchup.

Yummm that looks delicious, Kath! It’s overcast and 45-degrees here in Northern New Mexico. I was just starting to think about what to make for dinner. Now you've got me thinking about a pot of cozy soup and cornbread. Thanks!

sweet Betsy, what do you put in your chicken stew? I have a massive chicken thawing in the fridge right now and was going to bake it with some vegetables in a couple days when it's thawed out, Then either make soup or chicken 'n dumplings...but stew also sounds good.

My Mom used to make bean soup like that, I'd always stir in a big shot of ketchup.

Mine too. Ketchup and chopped onions.

Leftover spiced chickpea stew for dinner tonight. I should make a salad.

https://www.alisoneroman.com/recipes/spiced-chickpea-stew-with-coconut-and-turmeric

Looks really good to me! I just made a pot of split pea and ham soup. It’s about 62 degrees here in SoCal. That’s soup weather for us! Tonight is Ina G’s Chicken Stew with Biscuits…so good!

Rancho Gordo Cranberry Beans with carrots, kale, etc.

jrb451, I love their cranberry beans in pasta e fagioli.

Leftover white chicken chili with cornbread. I made a really big batch this time. Kath, your dinner looks great! I love beans and cornbread.

Another fan of Ranch Gordo beans! Planning to cook Ayacote Morado beans tomorrow.

SO picked me up a steak with a salad and roasted veggies on his way home from work for me to take to work. He wanted the leftover chili I had made. Tomorrow I am planning to make a pot of brunswick stew for him (I don't like it). Its supposed to be 15 degrees in the morning when I leave work. Brrrrrrrr.

YUM! I love bean soup! I made a BIG pot of turkey chili with black beans. I put a little ground sausage in it....a few diced green chilis....

Turkey stew and dressing dumplings are on the docket tomorrow

Chloebud, yesterday I opened a can of Progresso split pea soup because it sounded good. It was pretty awful. Didn't finish my bowl and now going to toss what's left. I think I'm done with canned soups.

Everyone's food sounds delicious!

Kath, besides the chicken I use any vegetables that I have available--fresh, canned and frozen and always some form of tomatoes along with my favorite seasonings. This current pot included celery, beans, carrots, potatoes and the tomatoes.

I make a lot of bean soups, but I've never made it with pinto beans, which I use for other dishes.

My new favorite is Corona beans, but I also love Cuban black bean soup and minestrone, which I make with red kidney beans and great northern beans in equal amounts. I frequently make soups/stews with garbanzos, favas, or lentils. I use cannellini beans when I make pasta e fagioli, but I sometimes substitute great northern beans. I also love pea soup, but I make it with dried whole peas instead of split peas.

Lima beans are one of my favorites, but I have never made soup with them. They remind me a bit of Corona beans.

We had pizza for dinner tonight, and I made two 11" diameter pizzas so that we will have leftovers for lunch tomorrow. It's warm enough to cook pizza outdoors, with temps in the 70s, and the pizzas get done in a little over a minute.

I also like Texas style cornbread (made without wheat flour or sugar), but I haven't made that in a while. I generally make it for stuffing for Thanksgiving or Christmas.

Lars, I think Corona beans are the same as Frijoles Peruanos or Mayacoba beans. They are my favorite beans and I use them a lot.

Well, I'm in Paris and while I haven't had any bean soups, I just had a delicious bowl of beef bourguignon 😋 It's cold here, about 28 degrees.

Cassoulet is the French bean soup/stew. But I envy you your beef bourguignon. Bon Appetit!

It's a bean soup and cornbread kind of day here, too - but I am still recovering from something that has had me subsisting on crackers and ginger ale since last Thursday. However this very cold weather is forecasted to last for another week or more, so I will be able to enjoy soup and chili later. And maybe an apple or pumpkin pie - I cooked another fresh pumpkin (a yellow one that is super sweet) right before I got sick and popped it into the freezer.

Well, you did inspire our dinner, Kath. It (Monday) was our 41st anniversary, although we’d actually celebrated big on Sunday so both our adult kids could be here to celebrate it with us. Anyhoo, after reading your post here yesterday, I ended up making a delicious white bean, roasted tomato and baby kale soup. As a side, I made us Crostini topped with fig jam, ricotta, prosciutto and arugula. That, along with a nice bottle of wine, made for a second special celebratory dinner. Thanks for the inspiration!

Kathsgrdn -- Pea is probably the very worst of the Progresso brand soups, and that's saying something. You could shortcut pea soup with a dry Alessi mix; I add ham scraps.

I don't think Campbell's Yes soup has a pea variety, but most of their chicken varieties have some little beans in them. They say they are made with bone broth. I also like the Yes lentil soup.

raee -- Hope you feel better f-a-s-t. At least you're able to *think* about the pie!

I was amazed to see a local grocery store advertising cornbread for $6 a pan. What could be easier to make? There's even a mix for 99 cents a carton, plus one egg and a bit of milk.

Raee, sorry to hear you've been sick. Hope you feel better soon.

Lynn, happy belated anniversary!

“Didn't finish my bowl and now going to toss what's left. I think I'm done with canned soups.”

Can’t say I blame you!

Part of a Christmas gift was one of those soup mixes from Sierra Soups and purchased at World Market. I tried the Southwestern Black Bean thinking it would be fairly “meh“ like several I’ve had. I doctored it a bit by using chicken stock vs water and a little splash of red wine vinegar before serving. It was actually pretty tasty.

https://www.sierrasoups.com/

Soaked my navy beans overnight, have a pot going now, simmering. Ham was left over from Christmas. I don't put the actual bone in like many people, but cut every little bit off the bone and freeze just for this. Temp is 12 degrees, a heat wave from the last couple of days of negative numbers here in Kansas City. Mom always made navy beans and ham with coleslaw and cornbread. It was a popular church supper too, when I was little. Soup, corn bread, coleslaw and pick your own dessert. Love the memory.

-7 here yesterday. We had chili and cornbread.