Soups

Click on the recipe name to be taken to the details

Pasta Fagioli
Herbed Creamy Potato Soup
Chicken Noodle Soup
Vegetable Soup
Beef Stew


Pasta Fagioli

1 lb ground beef
1 cup diced onion
1 cup julienned carrot
1 cup celery, chopped
2 garlic cloves, minced
29oz canned diced tomatoes
15 oz can red or 1-1 ½ cups cooked kidney beans
15 oz can or 1-1 ½ cups great northern beans
1 cup water or broth
15 oz tomato sauce
11-12 oz v-8 low sodium vegetable juice
Salt
1 teaspoon oregano
1 teaspoon basil
Pepper
1/2 teaspoon thyme
1/2 lb whole grain elbow pasta

Brown beef in a large stock pot over medium heat-drain off fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. After 50 minutes, add pasta to the large pot of soup and simmer for 10 minutes.



Herbed Creamy Potato Soup

1 qt chicken broth
2 medium potatoes, peeled and diced (Yukon gold are nice)
1 large onion, chopped
½ cup celery, chopped
½ cup carrots, chopped
1 clove garlic, minced
Salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
Pepper
1 1/2 cups milk

Saute carrots, onion, celery and garlic in a little olive oil or butter. Add potatoes and broth. Cook until tender. Add salt, thyme, rosemary, and pepper. Add milk; heat through.



Chicken Noodle Soup

1-1 1/2 cups chicken already cooked, diced
1 cup carrots, chopped
1 cup celery, chopped
½ cup onion,diced
1 clove garlic, minced
1 qt stock
Couple handfuls uncooked pasta &/or cooked rice
1 tsp Thyme
½ tsp Rosemary
Salt
Pepper

Saute onion, celery, carrots & garlic in oil until they begin to soften. Add broth and chicken. Bring to a boil, add noodles and herbs. If you have other cooked veggies to add (like peas or whatever, do so). Cook until noodles are tender or all is heated through. This makes a pretty thick soup. If you like soupier soup, add more stock.



Vegetable Soup

Olive oil
2 medium onions
3 cloves of garlic
salt
2 medium carrots
2 medium potatoes
2 cups fresh or frozen green and or wax beans
2 quarts vegetable broth
3 medium fresh or 28 oz canned diced tomatoes
1 cup corn
1 cup peas
pepper
2 tbsp dry or 4 tbsp fresh parsley
lemon

Saute onions & garlic with a bit of salt in olive oil until they begin to soften. Add the carrots, potatoes, and green beans and cook a few minutes more. Add the broth, bring to a simmer and cook for about 10 minutes. Add the tomatoes, corn, peas and pepper. Cook on low until the vegetables are tender, approximately 20 minutes more. Add parsley near end. Season, to taste, with kosher salt, pepper, olive oil and lemon juice.


Beef Stew

1 lb stew beef
1 tbsp butter
1 ½ cups water or broth
1 garlic clove, diced
½ medium onion, diced
2 carrots, chopped
2 ribs celery, chopped
2 medium potatoes, gold or red are great, chopped with skin on
½ tsp thyme
Salt & pepper

Brown beef in butter. Add water or broth and cook covered 1.5 hours, until beef is tender. Add onion, carrot, celery & potatoes, thyme, salt & pepper. Cook 30 minutes more. Add water if needed.


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