Soups

Beef Barley Vegetable Soup

Leftover pot roast-- about 2 cups (or more) meat

(I cook a chuck roast in Lipton Onion Soup Mix and cream of mushroom soup in a crock pot until it is fork tender. I dice the leftovers and use them in this soup.)

6 c. water, or enough to cover the meat Salt to taste (May not need any)

1 Tbsp. sugar 3 celery stalks, diced

2 medium onions, chopped 1 tsp. each oregano, thyme, basil

about 2 c. tomato juice 1 clove garlic

1/2 c. barley (Sometimes this is too much) 2lb bag frozen vegetable assortment

4 scant tsp. beef soup base

Bring beef, onion, and water slowly to a boil in a 6 quart pot. Add all ingredients except barley; bring to a boil. Reduce heat and simmer, covered 1 1/2 to 2 hours. Raise heat and add barley, simmer additional 45 minutes. Turn off heat and let flavors set before serving. This soup is even better the 2nd day. Serves 6 to 8.

(There is a lot of room for variance in this soup. Sometimes I use 2 large bags of vegetables, sometimes I use fresh. Usually, it takes more than 6 c. water. Tons of flavor, and delicious on a cool Fall evening!)

Belly Button Soup

2 c. water per person

1 scant teaspoon chicken soup base per cup of water

cheese tortellini

Bring water and soup base to a boil. Add about 1-1 1/2 handfuls of tortellini per person. Boil 8-10 mins until tortellini is cooked through. Yum!

Black Bean Soup

1 Tbsp canola oil 1/2 c. prepared salsa

1 small onion, chopped 1/4 tsp. salt

1 Tbsp. chili powder 1 Tbsp. lime juice

1 tsp. ground cumin Garnishes: sour cream, cilantro

1 15-oz cans black beans, rinsed

3 c. water

Beat oil in lg. saucepan over medium heat. Add onion and cook, about 2-3 minutes. Add chili powder and cumin, cook additional minute. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer 10 mins. Remove from heat and stir in lime juice. Garnish with sour cream and cilantro

IF USING DRY BEANS: Rinse, go through beans.Put beans in a bowl and

cover with water so water is about 2" above beans. Remove any floating beans.

Soak overnight on the counter. Then follow directions above.

Broccoli Cheese Soup

¾ cup butter

½ cup flour

1 quart milk or half/half

1 head broccoli, cleaned and chopped (I put at least half the broccoli in the food processor and chop it finely. Save a cup or two of flowerettes also. It makes the soup prettier )

3 cups chicken broth

¼ cup chopped onion

1 tsp. salt

6 oz. shredded cheddar cheese

Melt butter. Add flour. Cook, stirring one minute while bubbling. Add milk slowly. Cook mixture until begins to bubble thicken. Add broccoli, broth, onion, and salt. Cook to desired thickness. Simmer until broccoli flowerettes are soft. Stir in 6oz of shredded cheddar cheese Stir until cheese is melted completely.

Brunswick Stew

Abt. 4 lbs lean meat (chicken, pork, or beef) 4 med. diced potatoes

2 qt. water 4 c. fresh baby lima beans

2 tsp. salt 2 c. fresh okra

½ c. catsup 4 c. kernel corn

2 tsp. Worcestershire sauce 4 stalks celery, diced

½ tsp. hot pepper sauce 4 cloves garlic, minced

3 T. butter 2 med. onions, diced

Grated rind and juice of ½ lemon salt & pepper to taste

1 (28-32 oz) can tomatoes (or 8 fresh)

Combine meat, water, and salt in large pot. Simmer, covered, until meat is fork tender. Cut meat into bite-sized pieces. Set aside. Skim stock and return to pot. Add catsup, Worcestershire, hot pepper sauce, butter, lemon, and tomatoes. Stir and bring to a boil. Add potatoes, beans, corn, okra, celery, garlic, and onions; stir. Season with salt and pepper to taste. Cover and simmer, stirring occasionally, until mixture is thick, about 1 ½ - 2 hours. Yield: 8 servings

Carraba's Sausage and Lentil Soup

1 lb. Italian sausage 1 lg. onion, chopped

1 stalk celery, chopped 1 small zucchini, chopped

6 c. chicken broth 1 (14 oz) can diced tomatoes, undrained

2-3 cloves garlic, chopped 1 tsp. salt

2 c. dry lentils- rinsed and gone through

Brown sausage and drain off fat. In a lg. pot combine all ingredients. Bring to a boil. Reduce heat, cover, and simmer for about an hour, or until lentils are tender. Add water if necessary for desired consistency. You can puree about 1 c. of soup and add back to pot for a thicker consistency. Garnish with parmesan cheese.

Chicken Tortilla Soup

Originally from: ThePioneerWoman.com (I have changed it a little bit)

2 whole chicken breasts 1 Tablespoon Olive Oil

1-1/2 teaspoon Cumin 1 teaspoon Chili Powder

1/2 teaspoon Garlic Powder 1/2 teaspoon Salt

1 Tablespoon Olive Oil 1 cup Diced Onion

1/4 cup Diced Green Bell Pepper 1/4 cup Red Bell Pepper

3 cloves Garlic, Minced 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies

32 ounces, fluid Low Sodium Chicken Stock 3 Tablespoons Tomato Paste

4 cups Hot Water 2 cans (15 Oz. Can) Black Beans, Drained

3 Tablespoons Cornmeal Or Masa

FOR THE GARNISHES:

Sour Cream

Diced Avocado

Tortilla chips, crumbled on top

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
   Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
    Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
   Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
   Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to under-salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Ladle into bowls, then top with sour cream, diced avocado, and crumbled tortilla chips (The garnishes really make the soup delicious.)
Notes: **I have used leftover chicken from another meal and just added all the seasonings in with the peppers and onions, and it still tasted delicious.
** I have also omitted the red and green peppers because I didn't have any and the soup still tastes delicious without them.

Chili Wheat Soup

1 lb ground beef or turkey

1 lg onion diced

1 bunch celery diced

1 can condensed tomato soup

2 lg cans diced tomatoes

2 tsp sugar (takes the acid out of tomatoes)

1 1/2 cups cooked wheat

If you like you can add chili powder to taste and also chopped green chilies. Cook hamburger, celery and onion until tender. Drain. Add remaining ingredients. Bring to a boil. Simmer as long as you like. Or, at this point, put in a crock pot and cook all day. You can freeze unused portions.

Cindy's Yummy Chicken Soup

(My twist on Carrabba's Mama Mandola's Sicilian Chicken Soup)

2 c. dried great white northern beans

5 ribs celery, peeled 1/2 c. fresh parsley

4 carrots, peeled 4-6 qt. water

2 med. potatoes, peeled 4 tsp. chicken soup base

1 can (14-16 oz) diced tomatoes salt and pepper

3 boneless, skinless chicken breasts 2 cloves garlic

Soak beans in enough water to cover them over night to soften. (You can substitute for canned beans, but drain and rinse them.) Boil chicken breasts until cooked. Remove from pot and dice. Chop celery, carrots, potatoes, parsley, and garlic in food processor, or dice into small pieces by hand. Place beans, vegetables, tomatoes with their juice, parsley, chicken, and garlic in 8 qt stock pot. Add 4-6 quarts of water and chicken soup base. Salt and pepper to taste. Bring to a boil slowly, then turn down to simmer for 2 hours. It is often better served on the second day.

Clam Chowder

2 c. chopped potatoes 3/4 c. flour

1 c. chopped carrots 1 qt. Half & Half

1 c. chopped celery 2 cans clams

1 c. chopped onion 1 tsp. sugar

3/4 c. margarine or butter white pepper

5 slices bacon, cooked, then crumbled.

Drain clam juice and pour over veggies in large pot. Barely cover veggies with water and simmer until veggies are cooked, about 20 minutes. Remove veggies and water from pot, saving both. Melt margarine. Add flour, then slowly add half and half. Stir until thickened. Add veggies, clams, and bacon. Simmer until thickened

Country Split Pea Soup

2 c. split peas 1 bay leaf

1 hambone or 1-2 c. chopped ham 2-3 dashes tobasco

1 c. chopped onions salt and pepper to taste

1 c. chopped celery 1/2 tsp. thyme

1 c. chopped carrots 1 c. clove garlic, minced

Soak peas overnight or 4-6 hours. Drain, reserving liquid. Add enough water to make 8-10 c. liquid. Combine peas, water, ham and pork bones in 6 qt. soup kettle. Simmer slowly. Cover for 4 hours. Add onion, celery, carrots, garlic, bay leaf, tobasco, and thyme. Simmer for another 1-2 hours. Season to taste with salt and pepper.

Cream of Broccoli Soup

4 T. butter

1 medium onion, chopped

6 T. flour

3 c. chicken broth

2 c. milk

1/2 tsp. salt

1/8 tsp. pepper

1 1/2 lbs. fresh broccoli

Melt butter in saucepan over medium heat. Add the onion and sauté for 10 minutes or until golden brown. While onion is cooking, chop half of the broccoli in a food processor. Keep mostly flowerets to make a chunkier soup. Stir in flour and cook for an additional minute. (If butter gets too thick while adding flour, add some broth also.) Gradually add broth and broccoli. Bring to a boil, stirring frequently. Add milk, salt and pepper, and reheat, stirring occasionally. Garnish with grated Swiss cheese, if desired. Serves 6

Cream of Tomato Soup

3 T. butter

2 T olive oil

2 c. sliced onion

1/2 tsp. thyme

1/2 tsp. basil

salt and pepper

(1) 1 lb. 12 oz. can of Italian tomoatoes

(1) 1 lb. can of Italian tomatoes

3 T. tomato paste

1/4 c. flour

3 3/4 c. canned chicken broth (I use the Swanson's 28 oz. box)

1 tsp. sugar

1 c. heavy cream

2 T butter

Heat butter and oil. Add onion, basil, thyme, salt, and pepper and cook until onions are soft. Add tomatoes (with liquid) and tomato paste. Simmer 10 minutes. Put flour in bowl and make paste with 1/4 c. of the chicken broth. Add paste to tomato mixture and add the rest of the broth. Simmer 30 minutes, stirring frequently to avoid scorching. Strain soup through a very fine strainer and push out all the liquid. Discard everything the strainer caught. Add cream, sugar, and butter to the strained soup. Serves 8.

Vegetable Soup

1/4 c. diced onion 2 packets instant chicken broth with seasoning mix

2 cloves garlic 1 1/2 c. thinly sliced zucchini

1/2 c. each sliced carrot 1 c.chopped seeded tomato

1 tsp. chopped fresh parsley 1/4 tsp. basil

dash pepper 2 c. water

In 1 1/2 qt. saucepan, combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes Add water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Puree half soup, if desired.

French Onion Soup

1 cup dry minced onion ¼ cup onion powder

¼ cup dried parsley 2 tablespoons onion slat

1 teaspoon pepper 2 jars (3 ½ ounce each) beef bouillon powder

¼ cup homemade dry gravy mix powder (or use 2 envelopes store bought)

Mix well. Keep in covered container. Do not refrigerate.

ONION SOUP: ¼ cup mix – 1 envelope store bought mix.

Ham and Potato Soup

3 1/2 c. peeled and diced potatoes 1/3 c. diced celery
1/3 c. finely chopped onion 2 c. diced cooked ham
3 1/4 c. water 2 tsp. chicken bouillon granules
1/2 tsp. salt, or to taste 1 tsp. black pepper, or to taste
5 Tbs. butter 5 Tbs. all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through.

I let it simmer uncovered for a couple hours so it'll reduce and become thick. You can eat it right away if you don't care about that.

Hearty Chicken Noodle Soup

2 tsp. chicken soup base 2 cans (10 oz.) cr. of chicken soup

3 c. chicken soup stock 2 c. chopped carrots

1/4 c. milk 2 c. chopped celery

2 c. cooked, diced chicken 3/4 c. chopped onion

4 c. noodles

Heat chicken soup base and stock together. Add carrots, celery, and onions; simmer until vegetables are tender. Add Cream of Chicken soup and milk. Add cooked chicken and noodles. Salt and pepper to taste. Makes about 10 one-cup servings.

Lentil Soup

1 lb. lentils (Rinsed and picked through)

1 medium onion, diced

3-4 Roma tomatoes or 2 medium, diced

1/2 bunch cilantro, chopped finely

In a large pot, place enough oil to just barely cover the bottom. Cook onions until golden brown. (Don't be shy with the onions. The more the better.) Add tomatoes and cilantro to the onions. Salt generously. Stir mixture and cook thoroughly. You should now have a good

mixture of golden onions, tomatoes, and cilantro with plenty of salt. Cook 5-7 min. Add the washed lentils and plenty of water to the pot. Bring to a boil, then simmer until cooked.

Lentil Vegetabel Soup

1 pound French green lentils

4 cups chopped yellow onions (3 large onions)

4 cups chopped leeks, white part only (2 leeks)

1 tablespoon minced garlic (3 cloves)

1/4 cup good olive oil, plus additional for drizzling on top

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts chicken stock

1/4 cup tomato paste

2 tablespoons red wine or red wine vinegar

Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Loaded Baked Potato Soup

4 large baking potatoes ½ tsp. pepper

2/3 cup butter 4 gr. onions, chopped (optional)

2/3 cup all purpose flour 1 jar Hormel Bacon Bits (omit for vegetarian)

6 cups milk (I use whole milk) 1 ¼ c. shredded cheddar cheese

3/4 tsp. salt ( I add a little more)

Wash potatoes and prick with fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp and set aside. Discard skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese.

*** Can cut butter to 1/3 c. and will not miss it. ***

Midwest Chowder

2 c. diced potatoes ½ c. chopped carrots

½ c. chopped celery ¼ c. chopped onions

Boil above ingredients in 2 c. salted water for 10 mins. While vege’s are boiling, make the following cream sauce:

¼ c. margarine ¼ c. flour

¼ - ½ tsp. cayenne pepper 2 c. milk

Melt marg. Add flour slowly, stirring. Add milk, stirring, and pepper. Stir 10 ozs. Shredded sharp cheese until melted. Add 2 c. cream style corn and veggies in their broth. Heat, but DO NOT BOIL!

Super Energy Kale Soup

1 medium onion, chopped

4 cloves garlic, chopped

5 cups chicken or vegetable broth

1 medium carrot, diced into 1/4-inch cubes (about 1 cup)

1 cup diced celery

2 red potatoes, diced into 1/2-inch cubes

3 cups kale, rinsed, stems removed and chopped very fine

2 tsp dried thyme

2 tsp dried sage

salt and pepper to taste

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.
Heat 1 TBS broth in a medium soup pot.
Healthy sautee onion in broth over medium heat for about 5 minutes stirring frequently.
Add garlic and continue to sautee for another minute.
Add broth, carrots, and celery and bring to a boil on high heat.
Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.
Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Super Zuppa Minestrone Soup

2 T. olive oil 1 (14 oz) can diced tomatoes, undrained

1 med. onion, diced 2 cans (14 oz) chicken broth

2 med. carrots, diced 3 c. water

1 celery stalk, diced 1/2 tsp. rosemary

2 med. zucchini, diced 1/2 tsp salt

1 garlic clove, minced 1/2 tsp. pepper

3 c. thinly sliced cabbage 1 (15 1/2 oz) can cannellini beans, drained

Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 mins or until softened. Add carrots and celery; cook, stirring occasionally, 3 mins. Add remaining ingredients. Cover and bring to a boil; reduce heat and simmer gently 1-2 hours. Serve with parmesan cheese. Serves 6.

Taco Soup

1 lb. ground turkey or beef 16 oz. whole kernel corn

1/4 c. chopped onion 8 oz. tomato sauce

16 oz. can tomatoes 1 pkg. taco seasoning

16 oz. kidney beans

Brown meat with onion in large pot. Drain. Add rest of ingredients, liquid and all. Heat for 15-30 minutes. It will be thick. If you want it more like soup, just add water. Serve hot. Garnish with sour cream, grated cheese, and tortilla chips.

Tortilla Soup

1 can chopped tomatoes (fill can with water and add to pot, if you want it more brothy)

1 can corn (fill can with water and add to pot, if you want it more brothy.)

1 jar salsa

1 jar enchilada sauce (Doritos / Old El Paso - mild)

2 cans (8oz) green chilies, chopped

1 large onion, chopped

1/4 cup fresh coriander, chopped (chop extra for the garnish)

2 chicken bouillon cubes

1 tsp cumin

1/2 tsp chili powder

4 chicken breasts

salt, peper, tabasco to taste

serve with tortilla chips, grated cheddar cheese and coriander

(this will make a lot of soup)

Tomato Soup

3 Tb. butter

2 Tb. olive oil

2 c. sliced onion

1/2 tsp. thyme

1/2 tsp. basil

salt and pepper

1 - 1lb 12 oz can of Italian tomatoes

1 - 1 lb can of Italian tomatoes

3 Tb. tomato paste

1/4 c. flour

3 3/4 c. canned chicken broth (I use the Swanson's 28oz box)

1 tsp. sugar

1 c. heavy cream

2 Tb. butter

Heat butter and oil. Add onion, basil, thyme, S and P and cook until onions are soft. Add tomatoes (with liquid) and tomato paste. Simmer 10 min. Put flour in bowl and make paste with 1/4 c. of the chicken broth. Add paste to tomato mixture and add the rest of the broth. Simmer 30 - stirring frequently to avoid scorching. Strain soup through a very fine strainer and push out all the liquid. (I usually do this twice - once through a colander, and then once with a fine strainer. You can then discard everything that the strainer caught.) Add cream, sugar and butter to the strained soup.

Serve with croutons.

Serves 8

White Bean Spinach Soup

1 tablespoon olive oil

1 yellow onion diced

6-8 cloves garlic minced

6 cups vegetable broth (or stock)

15 ounces (420 g) can diced tomatoes, drained*

1 teaspoon sugar

1 tablespoon Italian dried herbs

1 teaspoon kosher salt

½ teaspoon black pepper

4 (15 ounce) cans white beans (cannellini beans), drained and rinsed

4 cups baby spinach (about 6 ounces)

3/4 cup fresh grated Parmesan cheese (for serving)

3 tablespoons chopped fresh flat-leaf parsley

In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

Mama Savoldi's

RECIPES