Family Recipes
Page 3 A few of my favorite Soup recipes I hope that you enjoy them.
~~ Vegetable Bean Soup ~~
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water *
3 low-sodium beef bouillon cubes*
2 cans (14-1/2 ounces each) no salt added diced tomatoes, undrained
1 can ( 15 ounces ) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp. garlic powder
3/4 tsp. pepper
2 or 3 Italian squash - I use 1 or 2 green and 1 yellow - chopped
In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add squash; cover and simmer for 10 - 15 minutes or until vegetables are tender.
* I use 3 or 4 cans of Beef Broth instead of 6 cups of water and the bouillon cubes
~~ Cabbage Soup ~~
1 medium head cabbage
3 Tbsp. butter or vegetable oil
1 medium onion, minced
1 carrot, peeled and finely chopped
3 Tbsp. flour
2 cans chicken broth (3 to 4 cups)
1 quart water
1/2 lb. ham - chopped or cubed
1 or 2 medium potatoes- peeled and cut into small cubes
1/2 tsp. freshly ground pepper
sour cream and fresh dill, if desired
Instructions: Slice cabbage into quarter wedges, cutting away the core and any hard ribs. Coursely chop cabbage and set aside. Melt the butter in a wide,deep pot such as a Dutch oven. Add onion and carrot and turn the heat to medium-high. Cook, stirring occasionally,about 5 minutes. Sprinkle 3 Tbsp. flour over the vegetables and stir to blend completely. Add chicken broth, stirring, then add a quart of water and the ham. Turn the heat to high and bring to a boil. While waiting for the liquid to come to a boil, peel and chop potatoe (small pieces cook faster). Add potatoe to the pot. Add cabbage and cook until potatoe and cabbage are tender, 20 minutes or more if you like it tender. Season with salt and pepper and serve, with a dollop of sour cream and fresh dill, if desired. Serves 6
~~ Leek and Potatoe Soup ~~
3 medium size leeks, white part and a bit of tender green, washed thoroughly
1 medium onion
2 Tablespoons butter
4 medium potatoes, preferably baking variety
4 cups chicken broth
1 to 2 cups cream or half & half or milk
salt and pepper to taste
chopped chives for garnish
Mince leeks and onion. In large pot, saute in butter ( I used light olive oil ) for 3 minutes. Peel and very thinly slice potatoes
Add potatoes and chicken broth to leeks. Simmer, covered, for 15 minutes, or until potatoes are tender. Leave chunky or puree in food processor
To serve:
Add cream or half & half or milk, salt and pepper to taste. Warm through before garnishing with chives.
~~ Abondigas Soup ~~
( Mexican Meatball Soup )
Description:
Meatballs and vegetable soup. This is a whole meal, just add crackers or bread. (Don't forget the beer)
Ingredients:
MEATBALLS
2 pound ground beef
1 small onion grated
1 cup cracker crumbs
1/2 teaspoon garlic graduals
1 teaspoon celery salt
pepper
1 egg beat lightly
3 teaspoons beef soup base
3 cups water
SOUP
1 head cabbage
4 to 6 stalks celery
3 carrots
5 zucchini
1/2 bunch cilantro
1 onion
pepper
6 teaspoons chicken soup base or more to taste
1/2 teaspoon garlic graduals ( or fresh garlic)
6 to 8 cups water as needed
The soup base we use is from Smart & Final & very good for all soups and graves.
Directions:
MEATBALLS
Mix ground beef, onion, cracker crumbs, garlic, celery salt, pepper and egg in large bowl. Roll into small balls (no larger than golf balls) place on wax paper on cookie sheet.
In large sauce pan place 3 cups water and beef soup base, bring to boil. You need enough liquid so meatballs can float around. Add meat balls (8 or so at a time) and simmer about 6 min. remove to rack to drain cook remaining meatballs. Discard liquid ..
SOUP
Cut cabbage in 1/8s and cut in half (not too small)
Cut carrots in half and then in 1 inch pieces
Cut zucchini in 1 inch pieces
Cut onion in 1/8's and then cross cut
Fill large pot with water and chicken soup base bring to boil add all veggies except cabbage simmer until almost done then add cabbage and cook till tender. Add salt & pepper to taste.
Number of Servings: About 12
Preparation Time: About 1 hour
~~ Hamburger Soup ~~
3 Tbsp. butter
1 medium onion, chopped
2 pounds ground beef
4 celery tops
1 28-oz can diced tomatoes
3 14.5-oz.cans beef consomme/ broth plus 2 cans water
1/2 tsp. thyme
4 carrots, diced
1 bay leaf
10 peppercorns
1/2 cup barley
1 can black beans, drained
Melt butter in a large soup pan. Saute onion. Add beef and cook until slightly browned. Add all remaining ingredients, except barley and beans. Bring to a boil. Add barley and cook over medium heat, stirring occasionally for about one hour. Add beans and heat through. Remove celery tops before serving. Serves 8 to 10
I also put 1 stalk of chopped celery in the soup.
~~ French Onion Soup ~~
6 sweet onions (like Vidalias) the big Texas sweets are great. You will need about 8 to 10 cups.
1/4 cup butter
1 teaspoon salt
2 cups white wine
1 can consume
2 cups chicken broth
3 bay leaves
� teaspoon thyme
1 teaspoon dried parsley
Splash of Cognac ( optional)( I did not use.)
Onion & garlic croutons or toasted french bread slices...
1 cup Fontina or Gruyere cheese, grated ( this costs $11.00 per pound and I found out that Provolone Cheese is wonderful. I buy the thin sliced and fit it on top of bread croutons)
Clean onions and then slice from end to end. Slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Melt butter and add onions. Do not stir until onions have sweated down for 15 to 20 minuites. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take about 45 minutes to an hour. Do not worry about burning.
Add wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth and spices. Reduce heat and simmer about 20 minuites. Depending on your liking you may or may not need to add some more broth or water.
You will need soup cups that are oven safe or microwave safe.
When ready to serve, season soup with salt, pepper (and cognac if you like). Ladle soup into crocks leaving one inch to the lip. Place bread round or croutons on top of soup with cheese.
Broil until cheese is bubbly and golden, 1 to 2 minutes. I use the microwave for about 1 minuites, or until the cheese is melted.
Serves 8
This takes a little time but worth it. Is just wonderful the next day. I make the whole thing and freeze left overs in freezer bowls for later.
~~ Ground Beef Vegetable Soup ~~
3/4 pound ground beef
2 cans (14-1/2 ounces each) beef broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, siced
2 medium onions, sliced
1 medium potatoe, peeled and cubed
1-1/2 cups fresh cauliflowerets
2 Tbsps minced fresh tarragon or 2 tsps. dried tarragon
1 Tbsp. garlic powder
1 Tbsp. minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked macaroni
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onion, potatoe, cauliflower, tarragon, garlic powder, parsley, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into the soup; heat through and serve.
~~ Meatball Tortellini Soup ~~
1 can (14-� ounces) reduced-sodium beef broth
12 frozen cooked Italian meatballs (1/2 ounce each)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 ounces) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Dash salt and pepper
In a large saucepan, bring broth to a boil.
Add meatballs. Reduce heat; cover and simmer for 5 minutes. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes.
Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender. Makes about 4 servings.
~~ Mexican Minestrone Soup - CROCK POT ~~
Prep: 10 minutes
Cook: 9 to 11 hours (low), 4-1/2 to 5-1/2 hours (high)
Ingredients:
2- 15-ounce cans black beans, rinsed and drained
2- 14-1/2-ounce cans Mexican-style stewed tomatoes
2- 14-ounce cans vegetable broth
1- 15-1/4-ounce can whole kernel corn, rinsed and drained
1- 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream
Directions:
1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 - 5-1/2 hours.
Serve with sour cream.
makes 12 servings
~~ Cabbage Bean Soup ~~
1/2 cup diced onion
2 cups water
6 ounces pre-cooked ham,diced
2 cups shredded cabbage
2 cups canned toatoes,with juice
1 tsp. chili powder
1/4 tsp. pepper
1 16-ounce can Great Northern beans,drained
1 to 2 tablespoons cooking oil
In a large saucepan, saute onion in cooking il unil tender. Add water, ham, cabbage, tomatoes and seasonings. Bring mixture to a boil, lower heat. Cover and simmer 15 minutes.
Add beans. Continue simmering for 20 minutes, or until cabbage is tender. Serves 8
Note:
A cup of diced carrots makes a nice addition, too. They can be sauteed with the onions.
~~ Italian Sausage Tortellini Soup ~~
1 pound bulk hot Italian sausage
1 cup chopped onion
3 garlic cloves, minced
3 - 14 1/2 oz.beef broth
3 3/4 cups water
2 1/4 cups chopped tomatoes
1 1/2 cups chopped green pepper
1 cup sliced fresh carrots
1 cup dry red wine or additional beef broth
1 cup tomatoe sauce
3/4 cup tomatoe paste
3/4 tsp. dried oregano
3/4 tsp. dried basil
2 1/4 cups or 1 package cheese tortellini
1 1/2 cups sliced quartered zucchini
6 Tbsp. minced fresh parsley
Crumble sausage into a large saucepan;cook over medium heat until no longer pink. Remove with slotted spoon to paper towels. In the drippings, saute onion and garlic until onion is tender.
Stir in the broth, water, tomatoes, green pepper, carrot, wine or additional broth, tomatoe sauce, tomatoe paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
Skim at. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10 - 15 minutes longer or until tortellini is tender..Makes 6 servings
~~ Beef Barley Soup ~~
2 lbs. beef stew meat, cut into 1-inch peices
1 Tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14� oz.) diced tomatoes, undrained
2 Tbps. tomatoe paste
4 tsp. beef bouillon granules
1 tsp. each dried oregano, thyme, basil, and parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomatoe paste, bouillon and seasonings. Bring to a boil. Reuce heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Serves 8
~~ Veggie Meatball Soup ~~
This meal in one soup is cooked in a crock pot
25 frozen cooked Italian meatballs (1/2 oz. each)
1 can (28
oz) diced tomatoes, undrained
3 cups beef broth
2 cups chopped
cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 medium
zucchini, sliced
1 cup fresh or frozen green beans, cut into 1"
pieces
1 cup water
2 medium carrots, sliced
1 tsp. dried
basil
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. dried
oregano
1/8 tsp. pepper
1 cup uncooked elbow macaroni
1/4 cup
minced fresh parsley
Grated Parmesan cheese, optional
In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5 1/2 hours or until vegetables are almost tender.
Stir in the
macaroni and parsley; cook 30 minutes longer or until macaroni is
tender. Serve with Parmesan cheese if desired.
Serves 6
