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Posts Tagged ‘Soup’

I know the official start of spring is (finally) right around the corner, but I have one more soup recipe to share with y’all.  This is a delicious and easy slow cooker recipe from My Kitchen Addiction that I have made multiple times already.  This soup is easy to adapt to your favorite ingredients and flavors. Try it and I think you will love it as much as I do.

Slow Cooker Vegetable Soup

1 tbsp. extra virgin olive oil

1/2 sweet onion, diced

4 cloves garlic, minced

32 oz. low sodium vegetable stock or broth

28 oz. diced tomatoes with juice

16 oz. frozen mixed vegetables

1 1/2 tsp. Italian seasoning

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup small pasta (I used elbow.)

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In a skillet over medium heat, warm the olive oil and add the chopped onion and minced garlic.  Cook for 6 to 8 minutes or until the onion/garlic mixture is soft and tender.  Transfer this to a slow cooker and add the remaining ingredients except the pasta.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 45 minutes before you are ready to serve the soup, add the pasta and cover.  Continue to cook on low until the pasta is cooked.  I served this with a side of cornbread and it made a wonderful meal.

Slow Cooker Vegetable Soup

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I used to make stuffed peppers years ago, but I was really the only one who liked them so they fell off the cooking list.  I had never thought of making that dish into a soup, but I am sure glad that The Country Cook did.  This is her recipe and it is really tasty.  It is also quick and easy which is always a plus for a weeknight meal around here.  After working all day, I like to fix something that is homemade, good for us and easy too!

I need to tell you about the photos in this post.  When I read her recipe, I read two cups of rice so I cooked two cups of rice which turned into about 4 cups of cooked rice., BUT it was supposed to be two cups of COOKED rice so my photos are really rice-heavy.  Oops!  The soup still tasted great though so no harm, no foul. 

Stuffed Pepper Soup

1/2 lb. ground beef

2/3 cup diced onion

1 cup diced bell pepper

29 oz. no salted added diced tomatoes (I used home grown frozen.)

14 oz. can tomato sauce

14 oz. beef broth

1/2 tbsp. sugar

1 tsp. garlic powder

2 cups cooked long grain rice

salt and pepper to taste

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Cook the rice according to package directions and set aside.  In a large pot, brown the ground beef with the onion and bell pepper until the meat is cooked through.

Add the remaining ingredients except the salt & pepper and stir to combine.  Simmer for 30 minutes and then season with salt and pepper.

This would be great topped with shredded cheese or sour cream.

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Stuffed Pepper Soup

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Minestrone

This recipe has a funny story behind it.  My mother-in-law, J,  had successful open heart surgery in July and was unfortunately subjected to hospital food for a couple of weeks. The one meal she actually enjoyed was a vegetable soup and she asked the dietary worker what it was.  I then asked J what it was so I could try to duplicate it for her and she said the worker told her it was “minstrun”.  What?  I wracked my brain for hours trying to figure out what it was and it finally hit me that it was MINESTRONE and we just had a little communication/pronunciation problem.  We all had a good laugh out of it and I went on the hunt for a recipe to try.

I found this Elie Krieger recipe on the Food Network’s website and used that as my starting point.  This is a fairly simple and really healthy dinner idea and the taste was great!

minestrone

2 tbsp. extra-virgin olive oil

1 cup diced onion

2 stalks celery, diced

1 large carrot, diced

1 1/2 cups cut green beans

Freshly ground black pepper

2 tsp. Italian season

1 tsp. minced garlic

1 28-ounce can no-salt-added diced tomatoes (I used some home frozen diced tomatoes.) 
1 14-ounce can tomato sauce
6 cups low-sodium vegetable broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup rotini pasta 

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Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. 

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Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, Italian seasoning, minced garlic and black pepper; cook 3 more minutes.

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Add the diced tomatoes, tomato sauce and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

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I know, I know…another soup recipe, but I have been on a soup kick lately and when one had the words “easy” and “pasta” in it, I just had to try it.  This didn’t disappoint either, but most of Real Mom’s Kitchen’s recipes are great.  I did make a couple of little tweaks to it by using only a half pound of Italian sausage that I had previously cooked and frozen and I used Italian seasoning and a little more pasta than it called for.

SimplePastaSoup

3 cups pasta, cooked & drained

1/2 lb. mild Italian sausage, cooked & drained

½ cup onion, diced

1/4 cup green bell pepper, diced

3 cups beef or vegetable broth

1 cup water

1 cup frozen corn

1 (24 oz.) marinara sauce

1 tbsp. Italian seasoning

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In a large pot over medium heat, cook the onion and green pepper until soft.

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Add the remaining ingredients except the cooked pasta and simmer for 15 minutes.  Add the pasta and let it cook for another 5 to 10 minutes. 

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SimplePastaSoup

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February was soup month for me, specifically hamburger soups.  I have been eyeing this recipe for a while and finally had a chance to try it out.  I found it on Pinterest (of course) and it was pinned from Easy Natural Food.  The name of the site says it all…this recipe was simple and natural and yummy.  I didn’t have any hot sauce to perk up my mild salsa so next time, I will get a spicier salsa.  I also added just a little salt and black pepper for a flavor boost as well.

MexicanHamburgerSoup

2 tbsp. olive oil

1/2 cup diced onion

1 tsp. minced garlic

1 lb. ground beef

2-3 ribs celery, chopped

1 medium/large carrot, sliced

1 cup corn (I used canned.)

16 oz. jar salsa

3 cups beef or vegetable stock

2 tbsp. tomato paste

Salt & pepper to taste

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Over medium heat in a large pot, heat the oil and then add the onion and garlic.  Cook until the onion is soft, but not browned. Add the ground beef and cook until it is no longer pink.  Add the remaining ingredients and simmer for about 30 minutes.  Enjoy!

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MexicanHamburgerSoup

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I love to try new soup recipes, especially when the weather is cold.  Soup just warms the body and soul.  This is a quick and simple, but filling, soup from Simply Klassic which I found on Pinterest.

Even though I don’t have kids, I think this would be a very kid-friendly meal with some cheese and crackers or cornbread on the side. 

HamburgerSoup

1 tbsp. olive oil

1/2 cup chopped onion

1 tbsp. minced garlic

1 lb. ground beef

salt & pepper to taste

1 can condensed tomato soup, plus 1 can water

28 oz. beef broth (I used vegetable since I was out of beef.)

1 small can corn (I used Mexicorn.)

2 cups uncooked pasta of your choice

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Heat olive oil in a large pot over medium-high heat.  Add the onion and garlic and cook until the onion has softened.  Add the beef and season with salt and pepper.  Cook until the meat is no longer pink.

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Add the rest of the ingredients except the pasta.  Bring to a boil, turn down the heat to medium.  Add the pasta and cook until al dente.

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Taco Soup Version 2

Can there be too many versions of taco soup?  I don’t think so, especially when it originates from a local source.  A lot of local churches produce cookbooks for fundraisers and this recipe comes from a co-worker’s church.  Well, the original comes from this cookbook, but I changed it up a little or maybe a lot.  This called for three different kinds of beans and I am just not a huge bean eater so I pared that down to one kind.  I also cut back on the amount of ground beef to make it a little more economical and it didn’t hurt the taste at all.

1 lb. ground beef

1 15oz. can pinto beans

2 10oz. cans chopped tomatoes with green chiles

1 29oz. can tomato sauce

1 1/2 cups beef broth

1 pkg. ranch dressing mix

1/2 cup chopped onion

1 can Mexicorn

1 pkg. taco seasoning

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Cook the ground beef and onion until the beef is cooked through.  Rinse and drain beans.  Mix all of the ingredients together in a large pot and simmer on medium-low for 30 minutes.  Top with shredded cheese if desired.  If the soup is thicker than you want, add about 2 cups of water while it is simmering. 

That’s all there is to it. Enjoy!

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