Cabbage Roll Soup

 

Ingredients:

1 large onion, chopped

3 cloves garlic, minced

1 pound ground beef ( I used ground chicken)

1 can tomato sauce 15 oz

1 can diced tomatoes 14.5 oz

6 cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 large head cabbage, chopped

1 cup cooked barley

1 8 ounce can V8 juice

to taste salt

to taste pepper

olive oil for sautéing

Directions:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the ground chicken breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.

Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.

Once simmering, add the chopped cabbage and cooked barley to the pot. Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.

Taste the soup and adjust with salt and pepper as desired.

Serve hot, garnished with fresh herbs if desired.

*My sauce is a large can of petit, diced tomatoes, 26 ounce cans of tomato sauce, and one can of tomato paste, I also add some beef bouillon to it. I just made these and they were the best I’ve ever made-A little sauerkrautAdd 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar! Don't forget the paprika.

My personal note- after having 70 degree mornings it was 28 today. Can't complain- they are having a blizzard back home. SO far 22 inches of snow.

Easy Creamy Sweet Potato Soup

 

Ingredients:

2 pounds sweet potatoes, peeled, ¼ inch thick slices approximately

1 small onion chopped

¼ cup butter

4 cups vegetable broth or chicken broth

1/4 teaspoon thyme, dried, ground or leaves

1 tablespoon light brown sugar packed

1 teaspoon apple cider vinegar

1 teaspoon salt

½ teaspoon pepper

1 tablespoon sour cream 

1 green onion, thinly sliced

Directions:

Melt butter in large saucepan over medium heat.

Add onions and sauté until they are tender, about 5 minutes.

Add broth, increase heat to high, and simmer.

Remove pot from heat, add sweet potatoes, and let stand covered for 20 minutes.

Add brown sugar, thyme, vinegar, 1 teaspoons salt, and ½ teaspoon pepper.

Stir to combine.

Bring to simmer over high heat.

Reduce heat to medium low, cover, and cook until potatoes are very soft, about 10 minutes.

Using an immersion blender or working in batches with a stand mixer, puree soup until smooth. If needed, return soup right back into your pot.

Bring your pureed soup to a simmer over medium heat.

Add more broth if necessary to reach your desired consistency.

Season with salt and pepper to taste.

Serve with a tablespoon of sour cream of whipping cream and green onions if desired. 

I had lots of sweet potatoes left from my garden. I liked this soup and will make it again

Ted's Potato Soup

Ingredients:

10 - 12 small to medium russet potatoes 

One medium onion

1-2 cloves of garlic

4 slices thick cut bacon

4 1/2 cups milk

3 T flour

4 c turkey stock (homemade is great, made with the bones from Mei's turkey)

Salt, pepper, celery salt, onion powder, garlic powder, paprika, parsley, thyme ( all seasonings to taste)

Chop the potatoes into cubes the size you like

Chop the onion and garlic - fine

Cut the bacon into pieces and fry until crispy. Remove the bacon from the pan for garnishing later. Add onion to the pan and sauté until translucent. Add the garlic and all the spices and saute for another couple minutes until it’s fragrant.

Add the potatoes and stir it all around. Dump in the stock (it should just cover the potatoes) and bring it to a boil. Once it’s boiling, reduce the heat and simmer, covered, until the potatoes are tender.

Add your flour to 1/4 cup milk and whisk until there are no lumps. Warm the 4 cups of milk until it’s hot but not boiling. Add the flour and milk mix slowly, stirring well.

Dump all that into the pot with the boiling potatoes. Simmer, uncovered, until it starts to thicken.

At this point you can leave it all chunky or you can remove some of the potatoes and broth, smash the potatoes all up with a fork until you have a mashed potato slurry, then chuck it back in. That’s what I did.

We have know Ted and his wife Marie since we moved to LC. I always make them cookies but Ted isn't into sweets. He came over yesterday to pick up goodies for christmas and we chatted about Gabe's favorite - potatoes.  He said he loves potatoes also.

When he left I told Gabe if he would like some potato soup. He said he would have a bowl or two. Potato soup does not freeze well and I contacted Ted's wife and told her about the soup.

Ted came over today and was very happy!!

The flowers in the photo are from my neighbor Maribel.

Cream of Celery and Carrot Soup

 Ingredients:

2 tablespoon butter

6 celery stalks chopped

1 large onion, or two small peeled and chopped

2 large carrots peeled and chopped

4 garlic cloves minced

4 cups chicken stock 

2 cups half and half 

1 tablespoon dill chopped ( optional)

4 tablespoons fresh parsley chopped ( optional)

salt and pepper to taste

Directions:

Heat butter in a large pot on a medium high heat.

Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook to softened, around 15 minutes.

Stir in the minced garlic and cook for a few more minutes .

Pour in the stock and bring to a boil.

Allow to simmer for 15 minutes, then take off of the heat.

Let cool a little and then pour in the half and half and stir to combine.

Blend the soup with an immersion blender .

Stir in the fresh dill and parsley and taste to season with salt and pepper.

Laurie gave me a bunch of leftover veggies from her party and there were lots of celery and carrots. Since it's been cold in Florida- soup was on the agender 💜

Would make this again!

Sweet Potato, Carrot, Apple, and Red Lentil Soup

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots- peeled and chopped

1 apple- peeled, cored and chopped

1 onion- chopped

1/2 cup red lentils

1 teaspoon salt

1/2 teaspoon fresh ginger- minced

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups chicken broth

DIRECTIONS:

Melt butter over medium heat in a large soup pot. Add sweet potatoes, apples, carrots and onion. Cook until onion is translucent.

Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.

Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

I had a few sweet potatoes left over from Thanksgiving and it's going to be cold tomorrow- in the low 30's in the morning. Perfect time to make soup!

This is DELICIOUS!

I didn't have lentils thus didn't add.

Leftover Turkey Asian Soup

 

Ingredients:

1 tablespoon cooking oil

4 green onions , sliced into rounds, white parts only (keep green parts for garnish)

3 cloves garlic , minced

1 teaspoon ground ginger

4 cups water

3 cups low-sodium fat free chicken broth

1 to 2 cups left over turkey

3 tablespoons low sodium teriyaki sauce

salt and fresh ground pepper , to taste

6 ounces lo mein egg noodles

2 carrots , sliced into thin rounds

1 green bell pepper , thinly sliced

1 red bell pepper , thinly sliced

1 bag (5-ounces) fresh baby spinach

sriracha/hot sauce , to taste, optional

Directions:

Heat vegetable oil in a large soup pot over medium heat.

Add onions, garlic and ginger; cook, stirring frequently, for 3 minutes, or until tender.

Increase heat to medium high and add water and chicken broth

Add cut up turkey, stir in teriyaki sauce and season with salt and pepper.

Bring to a boil; cover, reduce to a simmer, and continue to cook for about 6 to 8 minutes, or until chicken is done.

Remove the cover and transfer chicken to a cutting board; let cool for a minute, then shred it.

Add the noodles, carrots and peppers to the pot and cook for about 3 minutes, or until the noodles and veggies are just tender.

Stir in the spinach and shredded chicken.

Remove from heat.

Garnish with green onions.

Ladle into soup bowls and serve with hot sauce 

We had dinner with the Gomez's and I asked for the carcass so I could make soup. Mei also saved me hers so I'll be making lots of soup. 

Lazarus Restaurant* Broccoli Mushroom Chowder

 Ingredients:

1 pound fresh broccoli

8 oz. fresh mushrooms

8 oz. butter

1 Cup sifted flour

1 quart chicken stock ( I used homemade)

1 quart of half and half ( I used 1 can of evaporated milk, use the rest of whole milk or half and half to get the quart)

1 teaspoon kosher salt

1/8 teaspoon pepper 

1/4 teaspoon tarragon leaves crushed**

Directions:

Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.

Rinse and slice mushrooms

Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.

Heat but do not boil

** I don't like tarragon and subbed thyme

This was another recipe that the mushrooms I bought were meant for something else. I'm so glad I made this one. It's excellent. Will make again.

Added note: the flowers were pop outs. I was wondering what they were like and Nancy sent them to me for Mothers Day

* copycat recipe

Sweet Potato and Cauliflower Soup

 

Ingredients:

4 cups cauliflower florets

2 cups sweet potatoes - cooked, peeled and diced

4 cups low sodium chicken broth

4 slices bacon 

1 medium sized onion - diced

1 head roasted garlic

1/2 tsp. dried thyme

1 cup half and half

1 tsp. salt

1 pinch cayenne pepper

1/4 cup sour cream

Directions

Add sweet potatoes and cauliflower to a large soup pot- add the chicken broth. Simmer about 15 minutes or until the cauliflower is soft.

Fry the bacon until crisp. Remove bacon. Will use it later as a garnish. Remove most of the bacon fat except around 2 tablespoons. Saute the onion in the fat that the bacon was fried . 

Add onion, roasted garlic and thyme to the sweet potato and cauliflower mixture. Simmer for another 4 to 8 minutes.

Add soup to a blender or use a immersion blender until the soup is smooth

Heat the soup again. Add the half and half and turn off the heat. Mix well.

Temper the sour cream by adding a few spoonfuls of hot soup to the could sour cream to bring the temp up, then whisk the sour cream into the soup.

Season with a pinch of cayenne and salt and pepper

Garnish with bacon and a dollop of sour cream.

I could make this everyday! It was so good. Sweet Potato is one of my favorites and this time of year there are so many to buy.

I grew Korean sweet potatoes in the garden but they aren't ready to be harvested. Produce store has Georgia, Mississippi and North Carolina sweet potatoes. 

Spinach Soup

Ingredients:

2 tablespoons butter

3 cups peeled, chopped onion

3 cups chicken stock

1 1/2 pounds fresh spinach or two 10 ounce packages frozen spinach- thawed

2 tablespoon butter

2 tablespoon flour

3 cups milk

1 1/2 teaspoon salt

pinch of pepper

Directions:

Melt the butter in a heavy saucepan. Add onion and saute over low heat until transparent- you don't want the onions to brown. Add the chicken stock and bring to a boil. Simmer for about 10 minutes. All of the spinach. Bring the soup to a boil again, then remove from heat. Let cool.

Meanwhile, melt butter in a heavy saucepan. Stir in the flour and cook for 2 minutes. Continue stirring as you slowly add the milk. Bring to a boil and remove from heat.

Pour spinach mixture into a food processor and puree until smooth. Combine spinach and milk mixtures into a saucepan.

Add salt and pepper but do not bring to a boil.

Serve hot.

Loaves and Fishes is located in Bridgehampton New York. I never shopped in it due to it being was to expensive.

While working at the Rogers Memorial Library Anna Pump ( owner of Loaves and Fishes) did a cooking program, where she also sold her cookbook.

This recipe stated that the soup could be served hot or cold.

At the time the  cookbook was published this soup was the most popular sold at the store.

Good One for St. Patty's Day!

 

CREAMY AVOCADO SOUP

 

Ingredients:

4 cups stock, I used chicken

¼ cup fresh lime juice

¼ cup cilantro

2 ripe avocados, skin and seed removed

2 green onions, green part only

1 clove garlic

1 teaspoon sea salt

¼ teaspoon ground cumin

 Optional toppings: diced avocado, toasted pepitas, hot sauce or chili oil, croutons, crispy bacon, cilantro

Directions:

Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil. 

4 cups stock,¼ cup fresh lime juice,¼ cup cilantro,2 ripe avocados,2 green onions,1 clove garlic,1 teaspoon sea salt,¼ teaspoon ground cumin

Serve on its own or with any of the optional toppings.

A Hermit's Soup

 

Ingredients:

1 small sweet potato

1 medium size turnip

1/2 of a small cabbage

2 carrots

1 onion

3 tablespoons of oil of choice

1/3 cup rice- ( I used quinoa)

2 quarts water

salt and pinch of thyme to taste

Directions: 

Wash and trim the vegetables. Cut and slice them into tiny pieces.

Pour oil into a soup pot, add the vegetables - saute veggies for a few minutes. Add quinoa ( or rice) and water. Stir well. Keep the pot covered , cook over low heat for an hour. Add salt and thyme just before serving. 

Serve hot.

Another recipe from Twelve months of Monastery Soups. This  one is in the December section.

On the bottom of the recipe -The very nature of this soup is one of great simplicity and frugality, expressing the life of a hermit. This life is one that, in word of Saint Paul is " hidden with Christ in God."The hermit monk makes use of basic root vegetables for this soup, such as turnip, carrots and onions. Added to these are the inexpensive ingredients of cabbage and rice. This soup can be made in sufficient quantities to last a few days.

Black - Eyed Pea Soup

 Ingredients:

1/4 cup olive oil

2 onions- chopped

1 turnip- diced

1 cup black eyed peas OR 1  15 ounce can

7 cups vegetable or chicken stock

2/3 cup rice ( I used quinoa)

salt and pepper

1 bay leaf

6 tablespoons lemon juice

pinch of cumin

Directions:

Pour oil into a soup pot and saute onions for 2 or 3 minutes- or until they turn golden.

Add turnip, black eyed peas, broth, rice ( or quinoa), salt, pepper and the bay leaf and bring the soup to a boil. Reduce the heat to low- medium. Cover the pot and simmer slowly for 45 minutes or until the peas are cooked.

Add lemon juice and cumin- stir well.. Allow to sit covered for 5 minutes.

Remove bay leaf and serve hot

Recipe from the above cookbook- one that kept. 

I'm on a soup FB page and someone put a photo of the above book up and I was- YES, I think I still have that one. Took me awhile to find it but was so happy it was still with me.

Since Black Eyed Peas are a New Years According to Southern tradition, eating black-eyed peas on New Year's Day will bring a year's worth of good luck and/or monetary gain. Black-eyed peas are also traditionally served on Rosh Hashanah (the Jewish New Year).

Maybe since I'm making soup and a dip with black eyed peas my future lottery tickets may be winners! Hey- you never know.

Slowcooker TurkeyTortilla Soup

 

Ingredients:

2 Tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 Tablespoon tomato paste

1 15 oz. can corn, drained

1 10 oz. can Rotel diced tomatoes with green chilies, undrained

1 15 oz. can black beans, drained and rinsed

5 cups chicken broth

1 1/2 cups cut up leftover turkey 

1 tablespoon hot and spicy taco seasoning ( season to taste- more or less)

1 ½ cups cheddar cheese, shredded

Directions:

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.

Add all remaining ingredients to the slowcooker EXCEPT for the cheddar cheese.

Cooked on low for 3-4 house. The last half hour add the cheese and stir well until combined.

Swamp Soup

It's been awhile since I posted. I had to cut my collards. I have two, both huge. Cut one today. It's a lot of work. I love them but next year I think I'll just buy a bag when I want them. The bags are pre-washed.

I saw this recipe  on a FB soup group. I love soup and it sounded like something I would like. Didn't use andouille, had leftover ham from easter.

I know it doesn't look very appetizing but it taste great!

 Ingredients:

2 (14 ounce) fresh chopped collard greens ( you can also use turnip greens- that was used in the original recipe)

1 small onion- chopped very fine

1 package dry Knorr Vegetable Soup mix

1 15 ounce can northern beans

1 15 ounce can black beans

10 cups chicken broth

1 pound smoked Andouille sausage - cut into small pieces

1 package real bacon bits

1 teaspoon Tabasco

1 teaspoon garlic powder

Directions:

Cook onions in a non-stick 5 pt. pot until transparent and tender. Add the quartered  sausage to the pan and cook just a little bit, stirring occasionally. Add the rest of the ingredients, stir and bring to a boil-reduce heat & simmer until heated through and through and the green peas in the dry Knorr you added are done.

Substituting turkey or chicken sausage works fine. With the low sodium chicken broth and turkey or chicken sausage - it's healthy and good!

Chickpea & Red Bell Pepper Soup with Smoked Paprika

 

Ingredients-

1 15-oz  can chickpeas, drained and rinsed

1 12-oz jar roasted red peppers, drained and chopped

1 ½ cups low-sodium chicken broth

½ cup red onion, roughly chopped

1 large clove garlic, roughly chopped

½ tsp smoked paprika

¼ tsp each sea salt and ground black pepper

3 tbsp extra-virgin olive oil, divided

3 tbsp  parsley, chopped

Directions:

In a blender or food processor, purée chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With blender running, add 2 tbsp oil in a steady stream.

Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

Divide soup among bowls; drizzle with remaining 1 tbsp oil.

Cream of Carrot Soup

 

Ingredients

¼ cup butter, cubed

2 ½ cups sliced carrots

1 large potato, peeled and diced

1 cup chopped onion

1 stalk celery, chopped

3 cups chicken broth

1 tsp ground ginger

½ cup half and half

Directions:

First, add the cubed butter to a Dutch oven and set it to medium heat. Once the butter has begun to melt, add the carrots, potato, onion, celery, chicken broth, and ginger to the pot.

Cover the dish and allow the ingredients to cook. You’ll want to stir occasionally to disperse the heat and prevent anything from sticking to the bottom. Additionally, check the vegetables to ensure that they are tender. This will take about 30 minutes.

Once the vegetables are tender, you can allow the soup to cook for an additional five minutes or remove it from heat immediately, depending on your preference. Finally, remove the lid and allow the soup to cool for 15 minutes.

Once cooled, transfer the soup to a food processor and blend until smooth. This might need to be done in smaller batches depending on the size of your food processor. Use a separate bowl if necessary to fully blend the soup.

Next, return the soup to the Dutch oven and stir in the half and half

Cook over low heat for roughly 10 minutes to fully blend the spices and cream with the soup.

Stuffed Cabbage Soup

 Ingredients:

2 tablespoons canola oil

1 ½ pounds lean ground beef

4 cups chopped green cabbage

2 cups chopped yellow onion

1 ¼ cups chopped carrots

1 cup chopped celery

2 tablespoons light brown sugar

1 tablespoon smoked paprika

1 teaspoon salt

½ teaspoon ground pepper

¼ teaspoon cayenne pepper

1 (15 ounce) can no-salt-added tomato sauce

4 cups unsalted chicken broth

Directions:

Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat

 Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.

Broccoli Stalk Soup

 

Ingredients:

2 Tablespoons unsalted butter or unrefined cold-pressed olive oil

1 medium onion, chopped

2 large garlic cloves, chopped

2 ¼ - 2 ½ pounds broccoli stalks, peeled and ends and any tough woody layers removed

1 can cannellini beans

6 cups chicken or vegetable stock

2-3 teaspoons sea salt

freshly ground pepper to taste

Directions:

In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender.

Add the broccoli, beans, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until broccoli stalks are tender, about 20 minutes.

Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.

A neighbor had a Christmas party and needed me to cut up veggies. I asked if she wanted me to save the stalks and she said no, toss them.  

Me, waste food? NOT

Myra- I can hear you laughing!!! Yes, I never ever waste anything😀😀😀

recipe from Here

Old Lady’s Beet Soup

Ingredients:

½ stick of butter (4 tablespoons)

1 yellow onion ( small)

3 small beets (equivalent to 1 large)

1 tomato

32 oz. beef stock

2 tbsp. white vinegar

2 tbsp. sugar

1 tsp garlic salt

1/8 tsp black pepper

Sour cream and dill to taste

Directions:

Melt butter in a large pot; add a chopped onion and sauté until translucent; stir in three grated beets and one chopped tomato. Pour in beef stock, vinegar, sugar, salt, and pepper. Broth should be tart and sweet. Bring to a boil, then simmer for an hour. Serve hot with a dollop of sour cream and chopped dill.

No idea why it's Old Lady's Soup.  Recipe from Reddit. 

Liked it!

Turkey and Wild Rice Soup

 Ingredients:

1/3 cup uncooked wild rice

1 tablespoon canola oil

1 quart turkey broth

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

2 cups chopped cooked turkey

1/2 cup butter

1/2 cup all-purpose flour

3 cups Turkey broth

2 cups half-and-half cream

1/2 teaspoon dried rosemary, crushed

1 teaspoon salt

Directions:

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.