Spinach Tortellini Soup

We absolutely love this soup! So easy and so, so, soooo yummy!

Spinach Tortellini Soup

2 Tbs. olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp. dried basil (more is better)
1 Tbs. sun dried tomatoes
1 Tbs. brown sugar
2 14oz cans diced or crushed tomatoes (crushed is better)
2 qts. chicken or veggie broth
1 lb. fresh or frozen tortellini
salt and pepper to taste
10 oz. chopped spinach, or bag frozen spinach
1/2 c. grated parmesan cheese

In large heavy pot, heat oil over medium heat. Sauté onion and garlic, stirring often until onions are translucent. About 7 mins. Add basil, sun dried tomatoes, and brown sugar. Continue cooking 2 mins. Add broth and canned tomatoes turn heat to high and bring to a boil. Add a tortellini, and cook according to package directions. When tortellini is almost done, add spinach. Add salt and pepper to taste. Garnish each serving with parmesan cheese.

Borscht

Soooo yeah...the last post was last year! I guess it's high time I posted something. I had never made borscht before this, and I thought it was worth a try. It was yuuuumy! We made ours sans meat, but you could totally add meat if you'd like!

Borscht

4

cups water

1

can (10.5 oz) condensed beef broth

1/2

teaspoon salt

1/4

teaspoon pepper

4

medium beets, cooked

1

large onion, sliced

2

cloves garlic, finely chopped

2

medium potatoes, cubed (2 cups)

2

teaspoons dill seed or 1 sprig dill weed

1

tablespoon pickling spice

1/4

cup red wine vinegar

3/4

cup sour cream

Chopped fresh dill weed, if desired

1. In 4-quart Dutch oven, heat water, broth, salt and pepper to boiling; reduce heat. 
2. Shred beets, or cut into 1/4-inch strips. 
3. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to soup. Cover and simmer 2 hours.
4. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with chopped dill weed.

Makes 6 servings 

Source: Betty Crocker

Pablano Chowder

This recipe is originally from Paula Deen. As I was making it, I realized my pot was not quite big enough (and we did not want that much food), so I adjusted it a little. This is the recipe with adjustments. You can find the original here. I made it a second time and substituted eggplant for the chicken. It was still good. Best of all, the kids (especially Josh) gobbled it up!

Chicken Pablano Chowder

• 1/4 cup olive oil
• 3 large carrots, cut into 1/2-inch dice
• 2 large onions, cut into 1/2-inch dice
• 5 stalks celery, cut into 1/2-inch pieces
• 1/8 cup minced garlic
• 1 poblano pepper, seeded and cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin, or more to taste
• 1/2 teaspoon dried thyme, or more to taste
• 1 tablespoon chicken bouillon granules
• 8 c. chicken broth
• 1/2 bunch fresh cilantro leaves, minced
• 3 cups diced (large pieces) grilled chicken, or 1 small eggplant peeled and diced*
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 c. milk
• 1/2 teaspoon hot sauce, or more to taste
• 1 cup heavy cream
• Tortilla chips

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Add the milk gradually (whisking constantly) and cook until thickened.

Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve with tortilla chips.

*I added the eggplant towards the end of cooking the veggies. (Before adding the broth.)

MMMM...It's lick the bowl good!

Split Pea Soup

There just really isn't a way to make this soup look good, so I wont post a photo. Let's face it. No one ever wants to eat split pea soup at first glance. I mean, judging by the color alone, no one in their right mind would want to eat it. That dull green color just doesn't look appetizing.   BUT, let me tell you: this is the best split pea soup you will ever have. (At least it's the best split pea soup anyone in my family, or anyone that has had this soup has had.) 

1 lb. split peas
2 carrots, chopped
2 celery sticks, chopped
1 onion, chopped
3 cloves garlic, minced
1 c. ham, diced
4 c. chicken broth
2 c. water
1 Tbs. parsley
3 dashes hot pepper sauce
1 tsp. salt
1/2 tsp. pepper

Throw it all in the crockpot on low for 6-8 hours. Enjoy!

Olive Garden Zuppa Toscana

Sometimes I think I could totally be a vegetarian...and then I make something like this. Oh.my.goodness! Talk about a party in my mouth! If you need a recipe to use up some kale or some half and half or any other ingredient below, make this soup! You will love it! (Unless you don't like sausage or bacon...in that case, skip this recipe cause the meat is the star of this dish.)

Olive Garden Zuppa Toscana

1/2 lb. italian sausage (the original recipe calls for 1lb, but I don't think it needs that much)
2 large potatoes, pealed and cubed
1 large onion, chopped
6 slices bacon, crisped and crumbled
2 cloves garlic, minced
2 c. kale
4 c. chicken broth
2 c. water
1 c. half and half

Cook and drain sausage and onions. Add bacon and garlic, cook 1 minute. Add chicken broth, water, potatoes, and simmer 15 minutes, until potatoes are cooked. Add kale and cream, simmer additional 4 minutes. Enjoy!

Source: Someone at church left some kale and this recipe in the kitchen. I don't know who, but  I picked some up and I am SO glad I did!

Ham and Bean Soup

I finally wrote down and measured everything I do for this ham and bean soup so I don't forget the recipe! It is SO good. I made it for the full-time missionaries from my church, and they said it was one of the best soups they have had. Which, to me, is a compliment because there are a lot of good cooks in my church.

Ham and Bean Soup 1 lb. white beans, rinsed and soaked overnight
1 green pepper, chopped
1/2 onion, chopped
1 ham hock
2 c. frozen corn
2 tsp. salt
1 Tbs. parsley
1 tsp. garlic powder
6 c. chicken broth
2 tsp. chili powder (or to taste)
4 dashes Tabasco sauce

Throw it all in the crock pot, and cook on low for 6 hours. About 30 mins. before serving, take the ham hock out and let cool a little. Separate the meat from the bone. Throw out the bone, and put in the meat. Enjoy!

Creamy Cauliflower Soup

We have an annual soup night with all of our ASL friends after finals in December. For the last two years one of our friends has been bringing this too.die.for cauliflower soup. Problem? No recipe. He just knows the ingredients. So, I finally got a list of his ingredients, and added some of mine and came up with this. Of course, it is not his soup, but it is really good, and was perfect for the cauliflower in my fridge that was getting those icky brown spots on it. My husband said it was a little more chunky then his (probably because I added potatoes), but the flavor is there. Anyway... give it a go. You wont regret it!

Creamy Cauliflower Soup

2 Tbs. olive oil
1 small onion, chopped
1/2 lb. bacon, crumbled (I used Hormel's Real Crumbled Bacon, but I would have used real bacon if I had it!)
3 small potatoes, peeled and chopped
4 c. chicken broth (or water with 4 bouillon cubes)
1 head cauliflower
2 c. half and half
1/4 c. butter or margerine
1/4 c. flour
1 1/2 c. milk
1 1/2 tsp. salt, or to taste
1 tsp. pepper, or to taste
1 1/2 c. cheese, or to taste (use whatever cheese you have. I used a blend of provolone, mozzarella, and cheddar.)

In a dutch oven, cook onion in oil on medium heat, about 2 mins. Add crumbled bacon. (Note: if you are using raw bacon, no need to cook it beforehand then crumble it. Just chop it up in small pieces and add it here. Cook until the bacon is done, then continue.) Cook for another 2-3 minutes. Add potatoes and broth. Bring to a boil over hi heat. Simmer over medium heat until potatoes are al dente, or give just a little pressure when poked with a fork. Add the cauliflower. Bring to a boil again. Turn temp to med heat, and simmer for another 5 mins or until cauliflower is cooked through.

Meanwhile (while the soup is simmering), in a separate sauce pan, over med-hi heat melt butter. Add flour and whisk (like crazy) to combine. Add the milk small amounts at a time so that you can maintain a smooth consistency. Boil until nice and thick.

With a potato masher, give a few good mashes to the soup, (if you like a chunkier soup, only a few, if you like a smoother soup you will need to mash it quite a bit) Add half and half and salt and pepper to the soup. Bring back to a boil. Add roux to the soup (the butter, flour, milk mixture). Bring back to a boil and let simmer until soup has reached desired consistency. Remove from heat and add cheese. Stir well to combine. Serve.

Cream of Celery Soup

I know...celery soup? What? That's what my husband thought anyway. I had some celery that needed used up quick. It wasn't just a couple sticks, it was almost a whole bunch. I remember seeing a Campbell's cream of celery soup, so I thought I'd try. I found this recipe on About.com via Google recipe search.  It was actually pretty good! My husband was very skeptical going into it, but this was his response: "I was pleasantly surprised." He took some to work for lunches too, so he must have liked it.

Cream of Celery Soup
 
    1 lb fresh celery or celery root
    1 medium Russet (or other starchy) potato
    2 Tbsp unsalted butter
    1 medium onion, peeled and roughly chopped
    1 clove garlic, peeled and crushed
    1/4 c. white wine vinegar mixed with 1/4 c. water and 1 Tbs. sugar(the original recipe called for 1/2 c. white wine)
    1 qt vegetable stock or chicken stock
    Kosher salt, to taste
    Ground white pepper, to taste
    I threw some cream of chicken soup in there because I wanted it a little thicker/creamier kind of as an after thought. If I had thought of it before, I would have made a roux and added it at the very end.

Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly. Peel the potato and cut it into pieces about the same size as the celery.

In a heavy-bottomed soup pot, heat the butter over low-to-medium heat. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the vinegar mixture and cook for another minute or two or until the wine seems to have reduced by about half.  Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

 Remove from heat and purée in a blender, working in batches if necessary. (Please vent the lid...you don't want to have celery soup all over your kitchen because the heat makes the lid pop off...It happened to me...I was venting the lid, but not enough)
   
Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. (This is where I would add the roux, if doing it again.)

Season to taste with Kosher salt and white pepper.

Garnish with a toasted crouton and serve right away.

Cauliflower Soup

Please excuse my oh so fancy dinnerware...

Ah, it's Autumn time! That means it's time to start soup season! I love soup, but I just can't bring myself to make it often in our sweltering Iowa summers. However, during the frigid autumn and winter months, I could make it everyday! I recently tried this recipe and really liked it. I have only had cauliflower soup on other time, and I loved it! I still need to get that recipe, but this one came in pretty close to what I remember the other one tasting like.

Cauliflower Soup

    1 stick Butter, Divided
    ½ whole Onion, Finely Diced
    1 whole Carrot Finely Diced
    1 stalk Celery, Finely Diced
    1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
    2 Tablespoons Fresh Or Dried Parsley (chopped)
    2 quarts Low-sodium Chicken Broth Or Stock
    6 Tablespoons All-purpose Flour
    2 cups Whole Milk
    1 cup Half-and-half
    2 teaspoons To 4 Teaspoons Salt, To Taste
    1 cup (heaping) Sour Cream, Room Temperature


In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Source: The Pioneer Woman

Black Bean Soup

I have been wanting to try this recipe for forever! It is great, and the best part is: it's as easy as throwing it in the crock pot!

Black Bean Soup
2/3 cup chopped onion
2 cloves garlic, minced
1 small green bell pepper
2 tablespoons vegetable oil
4 cans (15½ oz.) black beans (just did pre-soaked dry beans, mashed it lightly with a potato masher at the end, and it turned out fine. Obviously, I added a bit more water)
2 cups water
2 chicken boullions cubes
1 cup cooked smoked ham, cubed
1 cup carrots, diced
4 dashes?? (or more) cayenne pepper
4 drops Tabasco sauce
Salt to taste
Sour cream


Saute onion, garlic, and bell pepper in oil.Puree contents of 2 cans of black beans and add to sauteed vegetables in crock pot. Add the rest of the ingredients except sour cream. Be sure to break up the boullion cubes.Cover and cook on low for 6-8 hours. After serving, add dollop of sour cream to each bowl.

Crockpot Beef Barley Stew

 I have been wanting to try cooking with different grains lately. I was able to find some barley (for a relatively good price) and thought I would try something easy but yummy out. This seemed to fit. Sorry I don't have a picture, but it was awesome!

Crockpot Beef Barley Stew Recipe

3 pounds beef chuck roast, cubed (I actually used ground beef...I know I'm cheap)

1 onion 

1 (16 ounce) package frozen mixed vegetables

4 cups water

6 cubes beef bouillon cube

1 tablespoon white sugar

1/4 teaspoon ground black pepper

1/8 teaspoon (or a pinch) dried thyme ( I put more than that in)

1/2 teaspoon dried oregano (I used more like a 1 tsp.)

1/2 teaspoon dried basil (same as above.)

1/2 teaspoon Worcestershire sauce (optional)

1 (28 ounce) can diced tomatoes

1 bay leaf

1 cup whole barley (or pearled)

Salt to taste

Ground black pepper to taste

In a slow cooker or crockpot combine all the soup ingredients. Cook on high for 4 hours.

 

Clam Chowder

I was trying to find a good Clam Chowder recipe in my cookbook collection. I came across 3-4 that all sounded good, but I liked one thing about this one, and another thing about that. So…I threw the three recipes together, throwing out what I didn’t like and adding what I did,  and this is what I came up with.

Clam Chowder

½ c. precooked crumbled bacon, or chopped ham (we used ham because that’s what we had)

2 cans (6.5oz) chopped or baby clams (drained, reserve the juice)

4 potatoes, peeled and chopped

1 carrot, peeled and chopped

2 stalks of celery, chopped

2 tsp. Worcestershire

1 tsp. thyme

1 tsp. sage

1 tsp. parsley

dash black pepper

dash of cayenne pepper

2 tsp. salt

4 tsp. chicken bouillon

3 c. water

1 onion, chopped

½ c. butter

¾ c. flour

4 c. milk

1. Drain the clams. Reserve the juice, and add enough water (if needed) to make one cup. Set  both the clams and the juice/water mix aside.

2. Put chopped potatoes, carrots, and celery, Worcestershire sauce, thyme, sage, parsley, peppers, salt, and bouillon in a large pot.  Add the water and clam juice. This should be enough water to just cover potatoes. If not, add a little more. Boil for about 15 minutes, or until potatoes are soft.

3. Lightly mash the potatoes.

4. In a saucepan, melt butter. Add onion. Sautee 2-3 minutes or until onions are crisp-tender.  Whisk in flour and gradually add milk whisking constantly. Whisk until roux is thick. Add to pot, bring to a boil.

5. Add clams and bacon/ham. Heat through.

6. Serve with crackers or some yummy homemade bread!

Tex-Mex Tortilla Soup

This was delicious! It's like enchiladas in a soup. We loved it! It is super quick and easy...always a plus. I got this recipe from my Better Homes and Gardens cookbook. I did change a couple of things. We didn't have as much chicken as it called for, so I added a whole green pepper,  and more corn than it called for. Also, I am not much of an onion person so i only did half a medium onion, instead of a whole one. I also added a bit more cumin and pepper. We garnished with cilantro and it was amazing! Sorry, no pic today.

Tex-Mex Tortilla Soup
1 to 1 1/2 lbs. chicken
3 cans (14oz) chicken broth (I used bouillon cubes)
1 14.5 oz can diced tomatoes
1 med onion chopped
1/4 c. sweet green pepper
1-2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. black pepper
1 c. frozen corn
Tortilla chips
Cheese

Possible Garnishes: avocado, cilantro, jalapeño, lime wedges.

Broccoli and Cheese Soup

This is a favorite around here. I probably make it about once a month. It's so delicious!


Broccoli and Cheese Soup

4 potatoes, peeled and chopped
2 lbs. broccoli (stems and all) chopped
2 carrots, peeled, and chopped
(I sometimes add about 1/2 of a chopped onion)
4 c. water
4 tsp. chicken bouillon
1 can cream of chicken soup
1 c. sour cream
Cheese, to taste (I use about 1 cup)
Parsley, to taste (I use about 2 tsp...maybe a tbs.)
Salt and Pepper, to taste

In a large pot, layer potatoes, broccoli, and carrots, adding 1 tsp. bouillon and a little salt between each of the layers. (If you forget to do that, you can always add it in with the water.) Add the water and parsley, cover, and boil for about 20mins. or until the broccoli is soft, but not mushy. Remove from heat. Mash with a potato masher until mostly smooth, but with some chunks. Add chicken soup, sour cream, and cheese. Stir.

Recipe adapted from: The Family Dinner Cookbook

Curried Pumpkin Soup

I made my own pumpkin puree this year, and I made LOTS of it. I wanted to try to use pumpkin in other ways besides bread and desserts. Here is something we tried and liked. I got the idea from a recipe on allrecipes.com, and added a couple of my own ideas. Here's the finished product:

3-5 potatoes, peeled and chopped
4 c. chicken broth (or vegetable broth if you have it)
2 tablespoons curry powder (more or less, depending on personal preference)
4 cups of your own pumpkin puree or one large can of pumpkin
1 cups milk
1/2 cup sour cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
(I can't remember, but I think I may have added a little dried parsley)

Boil potatoes in broth until soft enough to mash. Remove from heat and mash the potatoes with a potato masher (keep them in the pot and don't worry if there seems to be too much water). Stir in pumpkin, curry, milk, and sour cream. Stir until smooth. Add soy sauce, sugar, and salt and pepper (and parsley). Season with soy sauce, sugar, salt, and pepper. Bring to a boil. Thicken with a roux or corn starch if desired. Remove from heat. Garnish with roasted pumpkin seeds.

Black Bean 'n' Pumpkin Chili

This year I made my own pumpkin puree. We have lots and lots of pumpkin in our freezer and this was a great way to use it up!

Black Bean 'n' Pumpkin Chili
1 med. onion, chopped
1 med. yellow pepper (I used green)
3 garlic cloves, minced
2 Tbs. olive oil
3 c. chicken broth
2 cans black beans, rinsed and drained (I used beans that I had cook previously)
2 1/2 c. cubed cooked turkey ( I added extra beans and didn't add meat)
1 can (15 oz) solid pack pumpkin (Or 2 cups of your own)
1 can diced tomatoes
2 tsp. dried parsley flakes
2 tsp. chili powder
1 1/2 tsp dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Source: Adapted from Taste of Home

Creamy Chicken Noodle Soup

This is a delicious recipe that we got from Juli's recipe blog. It is so delicious and so easy.

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 onion, chopped
2 qt. water
2 large carrots, sliced
2 celery stalks, sliced
1-1/2 teaspoons dried parsley
1/4 teaspoon ground sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and tear into big chunks. Set chicken aside. The liquid will reduce so you will need to add 2 or 3 cans of chicken broth and bring broth back to a boil. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce:
¾ cup butter
1 cup flour
4 cups milk
1/2 to 1 t lemon juice

Over medium heat, melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness. Stir chicken into soup! Serve warm with some yummy bread or biscuits!
Note: Once the cream sauce has thickened, do not allow to boil as it may separate

Grandma Coleman's Potato Soup

Chop or cube 6 potatoes and 1 onion
1-1 1/2 grated carrots
Broccoli
1/2 cube butter
1 can evaporated milk (I use regular)
salt to taste

Boil potatoes and onion until tender. Add veggies. When they are cooked, add butter, milk, and salt. Thicken with corn starch or flour. Serve with rolls.

I have used sour cream, and regular milk. You can also use any vegetable you would like. This recipe takes LOTS of practice. It has taken me a long time to master her recipe...and it still doesn't turn out perfect all the time. Regardless, it is YUMMY!

Aunt Cathy's Taco Soup

2 qt. canned diced tomatoes
1 16 oz can corn w/ water
2 small (16 oz) or one large can of kidney beans
2 lbs hamburger
2 Tbs taco seasoning mix (or flavor to taste)
Tortilla chips
grated cheese
sour cream

Brown hamburger and add seasoning. Meanwhile, add tomatoes, corn, and beans to a large pot. Bring to a boil. Add hamburger. Boil 1 minute. Serve over chips with cheese and sour cream to top.

We love this recipe at our house. If you don't have all the beans, or want to use fresh tomatoes, go ahead and experiment. I have tried a million different things with this recipe, and it usually turns out just fine.