Beef Vegetable Soup

What is better than a delicious bowl of homemade soup and bread on a cool fall day?  Someone asked me to make beef vegetable soup and I couldn't find a recipe that was exactly what I was looking for.  So, I combined a few recipes to create this one.  I hope you enjoy it!

1 - 1 1/2 lbs beef stew meat, cut in 1" pieces

6 oz tomato paste

28 oz diced tomatoes (I used Fire Roasted)

3 qts water

1 1/2 TBS Beef Better than Bouillon

2 celery stalks sliced or chopped (2 c.)

2-3 carrots sliced or chopped (2 c.)

1 cup fresh green beans, cut into 1" pieces

1 1/2 cups cabbage, cut into 1 1/2" pieces

1 cup onion, cut into 1" pieces

3 yellow or red potatoes, cut into 1" pieces

10 oz frozen peas (added at the end of cooking)

1 tsp onion powder

1 tsp garlic powder

3/4 - 1 tsp salt (add if needed)

3/4 - 1 tsp pepper (add if needed)

Over medium-high heat, heat the oil in a large (6-8 qt) heavy stock pot.  Season the meat lightly with salt and pepper.  Brown the meat in batches making sure not to overcrowd the pan.  

Remove all of the meat from the pan and stir the tomato paste into the pan drippings and cook for about 1-2 minutes. Scrape up the browned bits at the bottom of the pan.  This will add delicious flavor to your soup.

Add in the tomatoes, water, beef bouillon and meat.  Stir to mix well.  Bring to a boil then reduce heat to a simmer.  Cover and simmer for about 45minutes-1 hour, stirring occasionally.  Cook until the meat is almost tender.

Add all of the vegetables except the peas.  Cover and simmer for 1 hour, or until the vegetables are tender.  

Add the peas, onion powder and garlic powder and simmer for another 5-10 minutes.  Taste the soup broth and add the additional salt and pepper if needed.

Tips:  You can add any vegetables to this recipe:  green or red peppers, zucchini, corn, mushrooms, etc.  My mother said her mom used to add red kidney beans.  The options are endless.  Just make sure you have enough broth if you add more vegetables.

Serves 6-8

Kimberly

Navy Bean and Ham Soup (Instant Pot / Pressure Cooker)

Navy Bean and ham soup is my favorite soup.  I like that this recipe calls for cooking the beans in the pressure cooker rather than soaking the beans overnight. You can also freeze this soup to enjoy later.

1 lb dry navy beans (about 2 1/3 cups)

fresh cold water

2 tsp butter

1/2 lb ham, diced (You may use more ham if you prefer.)

1 cup diced onion

1 cup diced carrots

3/4 cup diced celery

6 cloves garlic, minced

7 cups water

3 TBS tomato paste (I did not use the tomato paste.)

2 tsp salt

1/2 tsp pepper

2 TBS sugar

Rinse and pick over the beans to discard any pebbles or blemished beans.  

Use this quick-soak method instead of soaking the beans overnight.  Put the beans in the Instant Pot and cover with water about 2-3 inches above the beans.  Close the pot and set the valve to "sealing".  Push "pressure cook" or "manual" and set time to 3 minutes.  When it beeps that it is done, leave it for a full natural release.  This can take from 30-50 minutes.  When the pin drops, open the pot.  Drain the beans and set them aside.

Wash and dry the pot liner.  Press "sauté" and when it says "hot", add the butter and ham.  Sauté until well browned.  Add the onion, carrot, celery and continue to sauté for about 3 minutes.  After that, stir in the garlic and immediately press "cancel". 

Add the water and deglaze the pot by scraping any browned bits up off of the bottom.  Add the beans, tomato paste (if using), salt, pepper and sugar.

Close the pot lid and set the valve to "sealing".  Press "pressure cook" or "manual" and set the time to 10 minutes.  When it beeps that it is done, leave it for a full natural release.  This may take up to 45 minutes.

When the pin drops, open the lid.  Don't be concerned if it seems a bit watery.  The soup will continue to thicken a little bit.  Or you can use an immersion blender to puree some of the beans, leaving most of the beans whole.  If you don't have an immersion blender, use a potato masher or put about 3-4 cups of the soup and beans in a blender or food processor and process until almost smooth.  Then return it to the pot.  I prefer to use the immersion blender option.

Add additional salt and pepper if needed.  This soup is even better the second day.

Serves:  6-8

Source:  Rootitoot Cookbook Vol. 2

Kimberly

Split Pea Soup with Ham (Instant Pot / Pressure Cooker)

This recipe for split pea soup is so quick and easy to make because it is made in a pressure cooker.  We enjoy this soup on cold Wisconsin winter nights with a delicious piece of crusty bread.

2 TBS butter or olive oil

2-3 cups diced ham

1 1/2 cups chopped onions

3/4 cup diced celery

3/4 cup diced carrots

3 cloves garlic, finely chopped

6 cups chicken broth (or a combination of chicken broth and water)

1/2 tsp pepper

1/4 tsp thyme

1-2 bay leaves

Optional:  ham bone or ham hock

1 lb (about 2 1/4 cups) green or yellow split peas - rinsed until water runs clear

Press "sauté" on the Instant Pot.  When the display indicates "hot", add the butter or oil.  Add the diced ham and sauté for a few minutes, stirring frequently until nicely browned.  Add onion, carrot and celery and cook, stirring frequently, until softened.  This will take about 3-4 minutes.  Add garlic and then hit "cancel".

Add the broth/water to the pot.  Using a wood spoon, stir well to get all of the brown bits off the bottom of the pot and into the liquid.  Make sure you do a good job of getting all of the browned bits off the bottom of the pot to prevent the "burn" warning.

Stir in the pepper, thyme, bay leaves, hambone or hock, if using, and the split peas.  Close the lid.  Make sure the valve is set to sealing and push "pressure cook" or "manual".  Set the time to 15 minutes.  When it beeps that it is done, leave it for a full natural release.  This could take anywhere from 15-25 minutes. 

When the pin drops, open the lid and remove the bay leaves.  If you added a ham bone or hock, remove it also.  Remove any of the meat from the bone/hock and add it back to the soup taste the soup and add salt and pepper if needed (see below note).  Garnish the soup with some delicious croutons.  

*NOTE:  Since ham is salty, this recipe does not call for any additional salt.  I recommend adding salt at the end if it is needed.

When reheating leftovers, you may need to add some water to thin out the soup.

Serves:  6-8

Source:  The Rootitoot Cookbook  

(If you don't have this cookbook for the Instant Pot, I highly recommend getting it.  All of Rootitoot's recipes are delicious.)

Kimberly

Butternut Squash Soup

I saw Sarah make this soup on her YouTube channel, and it immediately caught my attention. It sounded delicious—and it truly is. Even people who don’t usually enjoy squash end up loving this flavorful soup. Serve it with a slice of warm, crusty bread for the perfect comforting meal.

1 to 2 large Butternut squash

4 TBS butter

1 medium onion, chopped

4 to 5 cups chicken broth

1/4 tsp oregano

1/4 tsp basil

1/4 tsp pepper

2 tsp salt

1/8 tsp cayenne pepper

1 8 oz pkg cream cheese, cut into small cubes

Microwave the whole butternut squash for 4 minutes.  No need to even put it in a dish.

Remove from microwave and peel, cut in half, remove seeds and cube.  You will need 6 to 8 cups of cubed squash.

Add the butter and onions to a stock pot.  Saute onions until soft.  Add the cut-up squash to the stock pot.  Add 4 to 5 cups chicken broth, make sure the squash is covered in broth.  Add more broth if you need it.  Add the remaining ingredients except for the cream cheese.

Cover and cook for 20 minutes or until the squash is fork-tender. Stir to combine.  When squash is done, add the cubed cream cheese. Stir until cream cheese is mostly melted.  Slowly, puree with an immersion blender or carefully blend in a blender.  Make sure you remove the small cap in the cover of the blender and place a kitchen towel over the hole.  Fill the blender only half full of soup.  Start blending on LOW speed.  Pour soup out of the blender into a large bowl, continue blending the rest of the soup in small batches as noted above.  If you do not do this, please prepare to clean soup off of your ceiling and cupboards. You will definitely need to take a trip to the Emergency Room with burns on your hand and face. 😊 Thankfully, I had a smart Mom who taught me how to blend hot foods in a blender.

When all of the soup is blended, give it one good stir and serve.

Serves 6 to 8

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly

Chicken Noodle Soup

There is nothing better than a hot bowl of homemade chicken noodle soup on a cold winter night.  This recipe is so delicious and quick to make.  If you are looking for some easy and delicious meals to make in your pressure cooker, I highly recommend purchasing The Rootitoot Cookbook.  Every recipe I made from this cookbook is delicious.

8 c chicken broth

1 1/2 lb boneless chicken, breasts or thighs, raw or cooked

1 1/2 c diced onion

1 c diced carrot

3/4 c diced celery

2 cloves garlic, minced

1 TBS lemon juice

1 tsp salt

1/4 tsp pepper

1 tsp dried basil

1/4 tsp dried sage (optional)

1/4 tsp thyme (optional)

8-12 oz egg noodles or pasta  (The more noodles/pasta you use, the less broth there will be.)

1 c frozen peas

Dice the chicken into bite-sized pieces.  Pour the chicken broth in the Instant Pot/pressure cooker.  Add all ingredients except the peas and stir it to separate all the chicken pieces.

Close the lid and set the valve to sealing.  Push Pressure Cook (or Manual) and set time for 3 minutes.  When the pressure cooker indicates it is done, leave it for 3 minutes natural release.  Then, flip the valve to venting for a quick release.  When the pin drops, open the lid.

Add the frozen peas.  The heat is enough to cook them while still keeping them fresh tasting.  Add salt and pepper if needed.

Source:  The Rootitoot Cookbook

Kimberly

Broccoli Cheddar Soup For One

This soup is creamy, extra cheesy and filled with broccoli.  Serve with a piece of Italian or garlic bread and you have a great lunch or light dinner. 

This is called a soup for one, however, it makes about 3 3/4 cup of soup, so you could actually get 2 meals out of this. 

1 cup broccoli florets

1/2 TBS olive oil

1/4 - 1/2 cup chopped onions

1 or 2 cloves garlic, minced

2 tsp all-purpose flour

2 cups chicken broth

1/2 cup heavy cream

1/4 cup finely diced carrots

1 1/2 cups shredded sharp cheddar cheese (don't use pre-shredded)

1/4 tsp cumin

1/8 tsp chili powder

Bring a medium-sized pot of water to a rapid boil.  Add a pinch of salt.  Add the broccoli florets and cook until crisp-tender, 2 to 2 1/2 minutes.

Drain the broccoli in a colander and immediately transfer to a bowl filled with ice water.  Leave in the ice water for 2 minutes, then transfer to the colander to drain.

Heat the oil in a medium-sized pot.

Add the onions and cook for 3 minutes.  Add the garlic and cook for a minute longer.

Stir in the flour and cook and stir for 1 minute.

Whisk in the broth.  Stir in the cream. Add the carrots.

Bring soup to a gentle boil, stirring constantly, then reduce the heat to low and simmer.

Stir in the cheese, cumin and chili powder.

Simmer the soup for 10 minutes, stirring occasionally.

Stir in the cooked broccoli.

Season with salt to taste.

You may process briefly with an immersion blender if you like a smoother soup.

This recipe can easily be doubled to serve 4 people.

Source:  www.onedishkitchen.com

Makes 1-2 servings

Janice

Beer Cheese Soup (Pressure Cooker)

Beer cheese soup and a pretzel for dipping is a wonderful comfort food that can't be beat!

 

 

 

 

 

 

 

8 TBS (1 stick) salted butter

2 shallots, diced (I used a heaping 1/3 cup chopped onions instead)

2 large carrots (about 1 cup), peeled and diced

1 red bell pepper, diced

6 cloves garlic, minced or pressed

1/2 cup all-purpose flour

4 cups chicken broth or garlic broth (I use Better Than Bouillon)

12 ounces beer * See note below

1 cup heavy cream or half-and-half

4 cup (16 ounce) aged sharp Cheddar cheese, shredded (use a good quality cheese, not pre-shredded)

1 (5.2 ounce) package Boursin spread (any flavor) or 4 ounces cream cheese, cut into chunky cubes

1 TBS Worcestershire sauce

1/2 TBS Old Bay seasoning

1 TBS hot sauce 

 

Add the butter to the Instant Pot, then hit Saute and Adjust so its on the More or High setting.  Once the butter is melted, add the shallots (onions), carrots, bell pepper and garlic and saute for 5 minutes, until slightly softened. 

Add the flour and quickly stir until the veggies are nice and coated.

Add the broth and beer and give a good stir to combine. DO NOT ADD THE CREAM YET!  Make sure any lumps are gone.  Give the bottom of the pot a good scrape as well to ensure no flour is caked onto it. 

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure for 5 minutes.  Perform a quick release when done.

Add the cream and whisk in with the now-thickened broth.  Then, whisk in the Cheddar and Boursin, in batches, until smooth.  Follow by whisking in the Worcestershire, Old Bay and hot sauce (if using) until fully combined.

 

Puree the soup by using an immersion blender or in batches in a regular blender.

Serve with hot pretzels and top with blue cheese crumbles and mustard oil, if desired.

*Note: The original recipe uses lager or pale ale. I use either Budweiser of Pabst Blue Ribbon.

Makes 4-6 servings

Source: The Step-By-Step Instant Post Cookbook - Jeffrey Eisner

 

Janice

 

Mushroom and Parmesan Soup with Chive Crème Fraîche

I had the most delicious Mushroom and Parmesan Soup at a restaurant and looked for a similar recipe.  This pretty much was spot-on!  Yum! 

3 TBS extra-virgin olive oil
2 large shallot, minced (I used 1/4 cup grated onion and a pinch of garlic powder)     
Kosher salt
12 oz white mushrooms, trimmed and thinly sliced
7 oz shiitake mushrooms, stemmed and thinly sliced    
1/4 tsp dried thyme
Freshly ground black pepper
2/3 cup dry sherry
4 cups low-salt chicken broth
2 cups water
3 oz finely grated Parmigiano-Reggiano (finely grate using a rasp grater)
1/2 cup crème fraîche, sour cream or plain Greek yogurt
4 tsp thinly sliced fresh chives

Heat the oil in a 4 quart saucepan over medium heat. Add the shallot (or onion) and 1 tsp salt and cook, stirring, until beginning to brown at the edges, about 3 to 4 minutes. Add the mushrooms, thyme, 1 tsp salt and 1/2 tsp pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2-3 minutes. Add the broth and 2 cups water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth.  (I used an immersion blender).  Transfer back to the saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/4 tsp black pepper.
Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraiche.

Serves 4

Source:  www.finecooking.com

Janice

Cream of Zucchini Soup

You would never guess this tasty soup is only 60 calories and 1 gram of fat!  I added some fresh basil to the soup and it added a wonderful flavor.     

1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth
2 TBS reduced fat sour cream
kosher salt and black pepper to taste
freshly grated parmesan cheese for topping (optional)

Combine the onion, garlic, zucchini and chicken broth in a large pot over medium heat.  Bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Add salt and pepper to taste.  Top with a drizzle of olive oil and freshly grated parmesan, if you wish.  Serve hot.

Serves 4

Source:  Skinnytaste.com

Eileen

Outback Steakhouse Walkabout Soup - (Creamy Cheese & Onion Soup)

I have never had the Walkabout Soup at the Outback Steakhouse Restaurant, however, I was hungry for soup and found this recipe.  It received rave reviews so I thought I would give it a try.  Boy, was everyone right about this one!  It is so creamy and delicious.  I made a few tweaks to the original recipe and have already made it twice in the last couple weeks. 

4 cups thinly sliced yellow sweet onions
6 TBS butter
2 cans (14.5-15 oz each) chicken broth
1/2 tsp black pepper
4 chicken bouillon cubes (I prefer to use "Better Than Bouillon" Chicken Base...it comes in a small jar and may be found on the shelf by the chicken broth)
1/2 cup diced Velveeta cubes (compress in a measuring cup) (I used almost a full cup of cheese)
Shredded cheddar cheese for garnish

Thick White Sauce
6 TBS butter
6 TBS flour
3 cups whole milk

Make the white sauce first.  In a 2-quart saucepan, melt butter and add flour.  Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.  Pour milk into flour a little at a time and stir constantly.  Mixture should thicken and become like thick pudding.  Remember to stir constantly, taking care not to let the mixture get lumpy.  Remove from the heat and set aside until ready to add to the soup.

In a 4-quart saucepan, place butter and sliced onions.  Cook on low to medium heat, stirring frequently, until soft and clear but not brown.  Add chicken broth from can, chicken bouillon cubes (or base) and pepper. Stir until completely heated through.  Add white sauce and Velveeta cheese.  White sauce will be thick because it has been removed from the heat.  

Cook on medium-low heat until the cheese is melted and all the ingredients are blended, stirring constantly.  Turn the temperature to warm and let cook for an additional 30-45 minutes.

Serve with a garnish of shredded cheddar cheese and a slice of warm bread.

Serves 5

Source: www.copykat.com

Janice

Broccoli & Cheddar Soup

Who doesn't enjoy a nice hot bowl of creamy soup on a cold and snowy winter night?  This soup is delicious served with a piece of crusty bread.

2 tsp olive oil
1 cup chopped onions
1/2 cup chopped celery
1 tsp minced garlic
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp celery seed
2 1/2 cups reduced-sodium chicken or vegetable broth
1 cup peeled and diced potatoes
3 cups small broccoli florets
1 cup light cream (or 3/4 cup heavy cream + 1/4 cup milk)
2 TBS flour
3/4 cup packed shredded light sharp cheddar cheese (3 oz)
1/4 cup freshly grated Parmesan cheese
1/2 tsp black pepper
Hot pepper sauce (optional) and salt to taste

Heat olive oil in a large stock pot over medium heat.  Add onions, celery and garlic.  Cook until vegetables begin to soften, about 5 minutes.  Add thyme, tarragon and celery seed.  Cook 30 more seconds.  Add broth and potatoes.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer for 5 minutes.  Add broccoli and simmer 5-7 more minutes, until broccoli and potatoes are tender.

Carefully transfer soup to a blender (or use an immersion blender).  Pulse on and off until soup is coarsely pureed (still slightly chunky).  Return pureed soup to the pot over low heat.  Whisk together cream and flour until smooth.  Add to soup.  Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly.  Add both cheeses and pepper.  Heat until cheeses are melted.  Add a few shakes of hot pepper sauce (if desired) and a pinch of salt, if necessary.

Makes 6 servings

Source:  The Looneyspoons Collection - Janet & Greta Podleski

Kimberly

Slow Cooker Kielbasa Soup with Kale & White Beans

This is a hearty soup that warms the tummy!

1 - 14 oz pkg Kielbasa, sliced

1 large onion, diced
3 cloves garlic, minced
3 (15.5 oz) cans cannellini beans (white kidney beans), drained & rinsed
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
5 cups kale, chopped into small pieces
8 cups chicken stock
16 oz pkg sliced mushrooms
salt and pepper to taste

Place the sliced Kielbasa in a skillet and brown over medium heat.  Place in the slow cooker.  If there is a lot of grease, you may want to drain it off first.  In the same pan, add the diced onion and garlic.  Cook until tender.  Add this to the slow cooker.
Place all of the remaining ingredients into the slow cooker except for the mushrooms.  Stir to combine.  It will appear as if there is too much kale.  As it cooks the kale with wilt into the soup.

Cook on low for 7 hours.  During the last hour and a half before the soup is done, add the sliced mushrooms.  Season with salt and pepper to taste.

Source: www.themessybakerblog.com

Serves: 6

Janice

Tomato Bisque

My niece was home this weekend and mentioned how she was hungry for Tomato Bisque and would love to have some while she was away at college.  I thought I would surprise her by sending some back with her.  I sampled a bowl as soon as it was done. This is some mighty tasty soup!  It would go great with a grilled cheese sandwich.

4 TBS butter

2 - 3 garlic cloves, minced
1 1/2 tsp dill weed
1 tsp oregano
1 tsp basil

5 cups (1-28 oz can and 1-15 oz can) crushed tomatoes
1 can (6 oz) tomato paste
4 cups chicken stock or broth (2 cans)

2 TBS butter
2 TBS flour

1 tsp salt
1/2 tsp white pepper

4 tsp honey
1 1/4 cup heavy cream
2/3 cup half and half

In a large pot, melt 4 TBS butter.  Sauté garlic and herbs on medium low for about 1 to 2 minutes, until garlic is lightly browned.

Add tomatoes, tomato paste and chicken broth.  Heat to a simmer.

In a separate small saucepan, make a roux with the flour and remaining 2 TBS butter, whisking constantly over medium heat for 3 minutes, without browning.

Add roux to soup, whisking to blend.  Add salt and pepper.  Bring to a boil to thicken, stirring occasionally.  Reduce heat to simmer, uncovered for 15 minutes. 

Add honey, cream and half and half.  If you prefer a smoother soup, you may use an immersion blender for several minutes.

Makes approx. 11 cups

Source:  Whowantsdinner.blogspot.com

Janice

Hearty Beef Barley Soup

This recipe comes from The White Gull Inn located in Door County, Wisconsin.  This is one of our favorite restaurants.
 
Serve this hearty soup with a piece of rustic bread and you have a complete meal. 
 
This makes a big batch of soup.  It did not all fit in my 5 quart Dutch oven.  I had to use two different pots to cook this in and then combined both pots together when the soup was finished cooking.  I'm glad I did not cut the recipe in half.  I shared some of the soup and froze some for later!         
 

4 TBS (1/2 stick) butter
3 cloves of garlic, minced
1 cup chopped onion
1 cup chopped celery*

1 cup diced carrots*
1 cup diced red peppers (optional)
2 1/2 - 3 lbs beef round stew meat  (you may need to cut into smaller pieces)
1 lb sliced mushrooms*

1 tsp dried thyme (optional)
2 tsp onion powder
1 tsp pepper
1 bay leaf (optional)
4 quarts beef stock
1 3/4 cups barley (don't be tempted to add more barley, the barley expands and thickens up)
 

*Cut the celery, carrots and mushrooms into 1/2" thick slices as they shrink quite a bit.

In a large stockpot, melt butter over medium-high heat.  Lightly season the meat with salt and pepper.  Brown the meat in the stockpot in small batches.  You do not want to over-crowd your pot or your meat will steam instead of sear.  Remove the meat from the pot and set aside.
 
Add garlic, onions, celery, carrots and peppers to the pot.  Sauté until the onions are tender.  Add the meat back to the stockpot with the vegetables.  Add the mushrooms, thyme, onion powder, pepper, bay leaf and beef stock.  Bring to a boil.
 
Cover pot.  Reduce heat and simmer for 1 to 1 1/2 hours.  Meat should be tender.
 
Stir in barley and continue to simmer (covered) for 30-45 minutes or until barley is tender.

If soup is too thick, you may add more beef stock or water.

Serves: 10-12
 
Source:  The White Gull Inn - More Favorite Recipes from Our Kitchen  
 
Janice

Taco Soup

After looking at so many taco soup recipes, I decided to combine some of each of the ingredients, and I came up with my own creation.  This was good served with a warm piece of cornbread, drizzled with honey!

1 - 12 oz pkg Andouille sausage - remove casing and dice
2 TBS olive oil
1 medium onion, diced
3 garlic cloves, diced small
2 cans Rotel tomatoes, hot or mild
2 cans creamed corn
2 cans black beans, rinsed
2 cans hominy, rinsed
1 packet taco seasoning, dry
1 packet ranch dressing, dry
3 cups chicken broth 

In a small fry pan, lightly brown the sausage.  In a separate large stock pot add olive oil, onions and garlic.  Cook until softened. Place remaining ingredients in the stock pot and add the sausage (no need to drain the sausage). Cover and bring the soup to a simmer.  Continue to simmer for 20 minutes, stirring often.

Serve this soup topped with any or all of the following ingredients:

sour cream
tortilla chips
lime juice
shredded cheese
cilantro

Serves 8 - 12

Eileen

Egg Drop Soup

This is the easiest soup you will ever make!  From start to finish in less than 15 minutes, this soup is not only easy and tasty but only 42 calories and 1 gram of fat per serving. What more could you ask for?  I was looking for something quick and light to go with my leftover Chinese food.  This was perfect.

2 cans (14 1/2 ounces each) chicken stock
3 egg whites, lightly beaten
1 tsp reduced-sodium soy sauce
1/4 cup chopped scallion tops

In a medium saucepan, bring the stock to a boil over high heat.  Cook, uncovered, for 5 minutes to reduce the volume.

Add the egg whites all at once and cook, stirring constantly, until they're white and stringy.  Remove from the heat and stir in the soy sauce and scallion tops.  (I didn't have any scallion so I just added a pinch of parsley flakes).

You may also add leftover pasta, rice, vegetables, fish or chicken to this recipe for a hearty main-course soup.

Serves 4

Source: Healthy Cooking For People Who Don't Have Time to Cook - Jeanne Jones

Janice

Log Cabin Family Restaurant Italian Sausage Soup

Whenever we are in Baraboo, Wisconsin we always eat at the Log Cabin Family Restaurant.  This is their most popular soup.  It tastes like pizza in a bowl! 
 

16 oz ground Italian Sausage, broken into pieces (I buy the Jimmy Dean bulk sausage)
1/4 - 1/2 cup onions, diced
3 cups water
1 - 14 oz jar prepared pizza sauce
1 - 14.5 oz can petite diced tomatoes, in juice (do not drain)
1/2 tsp Italian seasoning
3 - 4 garlic cloves, finely chopped
8 oz package sliced button mushrooms (it may seem like a lot but they shrink down quite a bit)
12 oz cheese-filled tortellini (found in the refrigerator or freezer section of your grocery store)
Tomato juice or water to thin (optional)
3/4 cup shredded mozzarella cheese
1/4 - 1/2 cup shredded fresh Parmesan cheese

In a large soup pot, brown sausage with onions.  When sausage is cooked through, drain off any excess grease, if there is any.  Add water, pizza sauce, diced tomatoes, Italian seasoning, garlic and mushrooms.  Turn up the heat to bring the soup to a boil then turn down the heat once boiling.  Simmer over medium heat about 10 minutes uncovered and an additional 10 minutes covered.  While the soup is simmering, cook the tortellini (according to package directions) in a separate pot - do not overcook.  Add the tortellini to the soup once it is finished simmering. If the soup is too thick, you may add tomato juice or water to thin to your liking.

Just before serving, place some mozzarella cheese in the bottom of the bowl.  Pour hot soup over the top and garnish with a sprinkle of Parmesan cheese.

Makes 8 - 10 cups

Source:  Log Cabin Family Restaurant, Baraboo, WI

Janice

Turkey Stock

Whenever we make a turkey, we save the carcass for homemade turkey stock. This stock makes the best turkey soup!

 

Turkey carcass from a 14 lb turkey (cut off any remaining meat and save for soup)

4 large carrots, unpeeled and cut in 3 inch pieces

2 medium onions, cut in wedges

4 celery stalks and leaves, cut in 3 inch pieces

8-10 garlic cloves, sliced

8 sprigs fresh thyme

10 fresh parsley sprigs

3-4 tsp kosher salt (or o taste)

2-4 tsp black pepper (or to taste)

Water

 

Add turkey carcass to a 10-14 quart stock pot* along with remaining ingredients; cover with water. Cover pot and bring to a boil over high heat. Skim off any foam that comes to the surface. Lower heat and simmer, covered, for 2-3 hours.

 

Strain ingredients through a colander into a large bowl; discard solids. Let broth cool and then pour into containers; refrigerate. Remove any fat from the surface and either refrigerate or freeze.

 

Broth will stay fresh up to 5 day in the refrigerator or 6 months in the freezer.

 

*I used two six-quart stock pots to make this recipe.

 

Makes approx. 6 quarts

 

Kimberly



The Lady's Chicken Noodle Soup

I had leftover turkey from Thanksgiving, so I used that in this recipe instead of chicken.  Paula Deen's recipe received numerous rave reviews on the web so I knew this would be a good soup recipe to try.  I had my own stock, so I did not use the recipe for the stock below.  The turkey stock recipe I used is posted on this blog.  You could also use purchased stock if you do not wish to make your own.  I will definitely make this soup again.  It tastes so good on a cold Wisconsin winter day!

Stock:

1 (2 1/2 - 3 pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt
Freshly ground black pepper

Soup:

2 1/2 cups uncooked egg noodles
2 1/2 cups sliced carrots
2 cups sliced celery, with leafy green tops
1 medium onion, chopped (my addition)
1 cup sliced mushrooms (my addition)
2 tsp chicken base or bouillon (my addition) 
3 TBS chopped fresh parsley leaves
1/3 cup sherry
1 tsp dried rosemary (or 2 tsp fresh rosemary leaves)
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
2 cups green peas (my addition) 
Seasoning salt
Freshly ground black pepper

For the stock: add all ingredients to a soup pot.  Cook until chicken is tender, about 35-45 minutes.  Remove chicken from pot and set aside to cool.  Remove and discard bay leaves and onion.  You should have approximately 3 quarts of stock.  When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage.  Set chicken aside.

For the soup:  bring the 3 quarts (12 cups) of stock back to a boil, add carrots, and cook for 3 minutes.  Add celery and onion and continue to cook for 5 to 10 minutes.  Add egg noodles and cook according to directions on package.  **( I did not add my noodles to the pot.  I cooked them in a separate pot). When noodles are done, add chicken, mushrooms, base or bouillon, parsley, sherry and rosemary.  Slowly, add the Parmesan a little bit at a time so it doesn't clump.  Add cream and peas.  Cook for another 2 minutes.  Adjust seasoning, if needed, by adding seasoning salt and  pepper.

Enjoy with a nice hot crusty loaf of French bread.

You may also serve the Parmesan on top of the soup instead of mixing it in.

Source:   Food Network.com - Paula Deen

Eileen

Broccoli Cheddar Soup

This soup is super fast and easy to make.  I like this recipe because it uses frozen broccoli and uses real cheese (not Velveeta).  Instead of using packaged shredded cheese, I always shred my own because I think it tastes better and melts better, too.  When using frozen vegetables in a soup, remember to use a good quality broth or else the soup will wind up tasting flat.  A quick way to thaw frozen vegetables is to cook them in a covered bowl in the microwave for a few minutes. 

1 minced onion (about 1/2 cup)

2 TBS unsalted butter
2 minced garlic cloves (I used 4 cloves)
1 1/2 pounds thawed frozen broccoli florets
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese

Cook onion and butter in a Dutch oven over medium-high heat until softened, about 5 minutes.  Add garlic and cook for 30 seconds.  Add thawed broccoli and chicken broth, cover, and simmer until broccoli is tender, about 10 minutes.  Puree soup in a blender or use an immersion blender.  I reserved some of the broccoli and chopped it instead of pureeing it all because I like pieces of broccoli in my soup.  Return the soup to the pot, and whisk in heavy cream.  Return to simmer, then slowly whisk in the shredded cheese.  Season with salt and pepper to taste.

Serves 4

Source:  The America's Test Kitchen Quick Family Cookbook 

Janice