Category Archives: Soup

Spring Vegetable Soup


2 tablespoons olive oil
2 medium carrots, diced (about 1 cup)
1 large leek, trimmed and diced (about 2 cups)
1 celery stalk, diced (about 2/3 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
5 cups unsalted chicken stock
1 pound very small red potatoes, quartered
1 cup frozen green peas
1 cup (1 1/2-inch) slices asparagus
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 cups fresh baby spinach
1 teaspoon fresh thyme
1/4 cup torn fresh basil
1/2 ounce Parmesan cheese, shaved

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.

2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.


Creamy Tomato Tortellini Soup

We all loved this! It’s from Taste of Home. I was going to add just 4 cups of milk instead of the 2 cups of half and half but the calories were relatively low with it, so I added it for extra flavor. The store was out of fat free half and half.  We’ll try that next time.

1 package (9 ounces) refrigerated cheese tortellini (I used prob 2/3 of a 19 oz bag of frozen)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt

Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup.  Yield: 10 servings (2-1/2 quarts).

Nutritional Facts
1 cup  equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein.

Cheddar Corn Chowder

  • My pictures turned out el nasto, so you get the cheesy one from the Taste of Home website instead.  Also: this formatting is making me crazy tonight.  Bottom line: we LOVED this. It tastes rich and flavorful and is so delicious.
  • 1 medium onion, chopped
  • 1 cup diced sweet red pepper, divided
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 large potatoes, diced
  • 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (I used cayenne)
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 4 green onions, thinly sliced
Saute onion and 1/2 cup red pepper in butter until tender. Stir in flour until blended; add broth and bring to boil. Cook and stir 1 minute, until thick.
Add potatoes, corn, mustard, paprika, salt, pepper (or cayenne) and pepper.  Return to boil, reduce heat. Simmer 15-20 minutes, until potatoes are tender.
Add milk and remaining red pepper. Cook and stir until soup boils. Remove from heat, add cheese and stir until melted.
Yields 8 servings (2 quarts)
1 cup = 272 calories, 12 g fat, 31 carb, 3 g fiber, 10 g protein

Melanie’s Beef Stew

Thank goodness I had this saved on email so I didn’t have to call Melanie and ask her for this recipe (for the 5th time at least). I’m making this tomorrow for a break from turkey leftovers.

Brown some stew meat (about 1 lb) and throw it in a crockpot.

3 cups water
1 tsp lemon juice
1 tsp. worchestershire sauce
clove of garlic
1 medium onion, sliced
2 bay leaves
1 T. salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp sugar
Simmer for at least 2 hours
Add carrots and red potatoes, cook until tender (usually a few more hours)
Blend 4 Tbsp flour in cold water until smooth.  Stir into stew to make gravy.
We also throw in some extra salt, maybe some seasoning salt, and I always throw in a little garlic.   Just use whatever you love.

Cheesy Potato Soup

Shanelle posted this recipe a couple of weeks ago and I’ve been anxious to try it.  We loved it – it’s going to be a winter staple in our house!

4 large russet potatoes (peeled & cubed in bite-size pieces) – mine were almost 2 lbs worth of potato
1/2 – 1 cup finely chopped celery
1/4 cup finely minced yellow onion (not dried)
1/4 – 1/2 cup shredded carrot
4 cups chicken stock/broth (or equivalent using boullion)
2 tsp salt
1 – 2 tsp black pepper
1 Tbsp + 1 tsp white vinegar
4 Tbsp flour
3 cups milk
2 cups shredded cheddar cheese
12 oz bacon, cut in small pieces & fried
Toppings: green onions, shredded cheese, sour cream, etc.
1. Combine potatoes, celery, onions, and carrots with chicken stock, salt, pepper, and vinegar in large pot over medium heat. Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.


2. In medium mixing bowl whisk flour and milk.

3. Remove pot from heat and add flour and milk mixture. Put the pot back on the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.

4. Add cheddar cheese to the soup and simmer until melted. The potatoes should be tender and starting to fall apart. If not, keep cooking until the soup thickens to your liking.

Tomato-Basil Soup

My friend, Heidi, brought this soup to our soup swap this week and we LOVED it.  Nathan is a huge fan of tomato soup, but I can’t stand the stuff in the can.  This has a hint of orange that makes it more full flavored.  From the cookbook Fix, Freeze, Feast.  As written, this recipe makes 3 entrees, each which serve 4 people.

1/2 cup butter
3 cups chopped onion (about 3 medium)
1 t minced garlic (3 cloves)
3 lbs Roma tomatoes, chopped
8 c chicken broth
1 T lime juice
pinch sugar
3/4 c chopped fresh basil leaves
zest of one orange

Melt butter in stockpot over low heat.  Add onions and cook, stirring, until soft, about 15 minutes. Add garlic; cook, stirring, 2 minutes.  Add tomatoes, broth, lime juice and sugar; bring to boil.  Reduce heat and simmer, covered, for 15 minutes.  Stir in basil and orange zest.

Let soup cool slightly; transfer to a food processor and puree.  If you’re freezing for later, divide cooled soup into bags, seal and freeze.


Tortilla Soup

Tonight, I had Nathan make dinner.  I pulled up the recipe for him on the computer, and then instructed him not to follow it pretty much at all, which is my normal way of cooking, and which drives him nuts.  What I rewrote for him looks exactly like this, and we loved it.  The kids devoured it, too, so we call that a success!

2 T oil
1/2 cup chopped fresh cilantro
1/2 smallish onion, chopped fine
1 (29 ounce) can diced tomatoes
1 1/2 T taco seasoning
6 cups chicken broth
1 teaspoon salt
6 cloves garlic, minced

1 can of chicken

avocado, shredded cheese, sour cream, crushed tortilla chips

In a large stock pot heat oil. Add garlic, cilantro and onion. Saute for 2 to 3 minutes.

Stir in tomatoes and bring to a boil. Add taco seasoning and chicken stock. Return to a boil, reduce heat to medium and add salt.

Simmer for 30 minutes  and then stir in chicken. Heat through before putting in bowls and adding toppings.  Enjoy!