Okay, so I am a very seasonal cooker...salads, pastas, and lighter meals during the summer...and lots of soups, stews, and crock pot dishes during the winter...I must admit that I am so excited for the cooler weather so that I can start serving up soup!! Here are a few of the soup recipes that we have eaten regularly for a few years now...
Southwestern Chicken Soup
1 12oz jar salsa Verde
3 cups cooked chicken pieces (rotisserie or leftovers work well)
1 15 oz can cannellini beans
3 cups chicken broth
1 tsp ground cumin
2 green onions, chopped
Sour cream and tortilla chips if desired
Empty the salsa into a large saucepan. Cook 2 minutes over medium heat and then add chicken, beans, broth, cumin. Bring to a boil, lower the heat, and simmer for 10 minutes. Top each bowl with green onions, sour cream, and chips.
I serve this with cornbread. I also add an additional can of beans to make it heartier.
Beef and Barley Soup
1 lb beef tenderloin roast ( I use whatever meat is on sale that week) cut into ¾ inch cubes
2 TBSP olive oil
2 cups chopped carrot
1 cup finely chopped celery
1 cup finely chopped onion
2 TBSP minced garlic
6 cups beef stock/broth
½ cup tomato puree (or whatever tom. product you have on hand – puree, sauce, etc )
¼ dry red wine
1 tsp crushed thyme
Salt/pepper to taste
1 cup quick cooking barley
Fresh parsley and basil if desired
In a 4 quart pan, brown half of the meat in hot oil over medium high heat. Remove meat from pan. Add remaining meat, carrot, celery, onion, and garlic. Cook and stir until meat is brown and onion is tender. Return all meat to pan.
Stir in beef stock, tomato puree, wine, thyme, salt, pepper. Bring to a boil. Stir in barley. Reduce heat. Cook, covered, for 20 minutes or until meat/veggies are tender. Stir in parsley and basil.
The wine in this gives lots of flavor and its very filling.
Hamburger Soup
1 ½ lbs ground beef
2 large potatoes, thinly sliced
2 stalks celery, sliced
Salt/pepper, oregano, basil, garlic powder to taste
2 onions, thinly sliced
3 carrots, sliced
1 can corn
1 can diced tomatoes
1 can condensed tomato soup
3 cups water
Beef bouillon (a cube)
Place ground beef in a large, deep skillet. Cook until evenly browned. Drain and set aside.
Place potatoes in a layer to cover the bottom of crock pot. Sprinkle celery over potatoes. Cover with ground beef. Add remaining veggies and seasonings. Mix together the soup, water, and bouillon and pour over the top. Cover and cook on low for 6-8 hours.
I may have posted this one before...not sure....but its really good and manly!!
I love to try some of your favorite soup recipes as well!
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2 large onions
ReplyDelete7 cloves of garlic
Tomato Basil Bisque
1 can lg. diced tomatoes
1 46oz. bottle tomato juice
¼ cup sugar
1 swirl worstershire sauce
3 bay leaves
1 teaspoon basil, dill, thyme, parsley
4 ounces cream cheese
½ cup half and half
aute onions/garlic in olive oil
Combine tomatoes, tomato juice, sugar, worstershire, and spices. Simmer for 20 minutes or more.
Add cream cheese and melt.
Blend until smooth.
Add half and half and cook until ready to eat.
Merritt this is good. It tastes like La Madeline Tomato Basil Soup. I love the picture of your family. It is beautiful. Thanks for the recipes. I look forward to trying them.
xoxo Susan
Thanks! This is awesome.
ReplyDeleteTwo of my favorites are:
Chicken Wild Rice Soup
5 2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib (chopped)
1 medium carrot (chopped)
1/3 cup chopped onion
2 cans cream of chicken soup (I only put 3 in when I doubled it and it was perfect)
1 cup cubed cooked chicken
In large saucepan, combine the water, rice with contents of seasoning packet and soup.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in celery, carrot and onion.
Cover and simmer 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender.
** Serve with mint Oreos for dessert :)
Since my teeth are still in a little pain, we had another kind of soup for dinner last night. This one is a family favorite. In the summer, I make it and use fresh corn and shrimp. You could pretty much add anything to it and it would be good. I will say that corn was not the best choice for my missing wisdom teeth- live and learn
Corn and Potato Chowder
Cooking spray
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
Creamy Cheddar Soup
ReplyDeleteCook Time: 15 minutes
Ingredients
1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
Directions
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.