It may be cold and dreary outside but as long as I can serve my favorite soup and stews, I can keep it warm and cozy in my kitchen. I think soup is the ultimate one-pot meal - chock-full of veggies, easy on the grocery budget, and always yummy.
Here's some of our current favorites.
Chicken Rice Soup
Zesty Venison Soup
Stuffed Pepper Soup
Taco Soup
Garden Chowder
Steak Soup
Cheeseburger Soup
Italian Meatball Soup
White Chicken Chili
Broccoli Cheese Soup
Tuscan Bean Soup
Beef Vegetable Soup
Ham and Bean Soup
French Onion Soup
Corn Chowder
Zuppa Toscana Soup
Hamburger Soup
Wisconsin Potato Cheese Soup
Soups In a Jar
I like to keep a few soup-in-a-jars on hand for those busy days when I need a meal I can dump in the crockpot and forget for the day.
Friendship Soup
Five Bean Soup
Southwestern Three-Bean and Barley Soup
Peasant Bean Soup
What am I missing? I'd love to try your favorite soup recipe.
Love soup! Besides Taco Soup and White Chicken Chile soup, I love Pea Soup! I just start some ham hocks simmering in a pot, add split peas and simmer til soft and creamy. That is the basic, sometimes I add chopped carrots, or celery, or both. Many people use milk to make a thicker, richer soup but I prefer the basic. Thanks for sharing this fantastic list of soups, many of which I will try!
ReplyDeleteI've never had pea soup. Maybe I need to change that.
DeleteGina
Grandma Ruth, I have never heard of milk in pea soup. That is different. Maybe it is regional? But always carrots, potatoes, onions and celery and always from a leftover ham bone.
DeleteDo you just put the dried beans in water in the slow-cooker and turn it on? I've not had good results that way. I've used very warm water in the cooker, then added dried beans.
ReplyDeleteI like the "kitchen sink" soup approach. I mix leftovers in water or broth, season after it's cooked awhile, and serve.
Thank you for these recipes! I see at least one that's new to me, and others I haven't made for awhile.
My method depends upon how much time I have. Sometimes I soak my beans overnight. Sometimes I add hot water. Sometimes I use cold water. Soaked beans or hot water takes less time to cook.
DeleteGina
We like most soups! I agree with Grandma Ruth about pea soup..in fact its planned for next week. I also love a simple potato soup. Also very good (although sort of expensive) is New England clam chowder. You list some great choices here .They should help us round out meals for the remainder of winter! Darn that Punxatawny Phil. !!
ReplyDeleteYum. I love soups, and especially during cold Wisconsin winters.
ReplyDeleteThanks for sharing. I love soups! Pumpkin soup is the main one that I make as we grow a lot in our garden. Just fry the onions in olive oil add pumpkin and potato and chicken stock! Then blend and enjoy with sour cream.So easy!
ReplyDeleteOne of my all-time favorite crockpot soups is Olive Garden Pasta Fagioli Soup. Before we moved to Ghana, I loved putting it in a crockpot in the morning and coming home from church to it.
ReplyDeleteCombine in slow cooker. Cover and cook on low 5-7 hours:
1 lb. ground beef, browned and drained
1 c. chopped onion
1 c. chopped carrots
1/2 c. chopped celery
1 can (14-15 oz) diced tomatoes with juice (I use a pint of home canned stewed tomatoes)
1 can (14-15 oz) kidney beans, rinsed and drained (I used black beans since we prefer those over kidney beans)
1 can (14-15 oz) white beans, rinsed and drained
4 c. beef broth
1 jar (24-26 oz) tomato-basil marinara sauce (I use home-canned spaghetti sauce)
1 1/2 tsp oregano
3/4 tsp hot pepper sauce (Tabasco)
1/2 tsp salt
1/2 tsp black pepper
When ready to serve, add the pasta:
1/4 c dry pasta such as shells or fusilli (or even macaroni) cooked separately according to package directions
And top with:
1/4 c chopped fresh parsley, opt for serving
Grated parmesan, opt for serving.
Sara-
DeleteSounds yummy! And crock-pot recipes are always winners to me.
Gina
Potato leek soup is a favourite of mine, it's very filling too. Tomato rice soup is also great!
ReplyDeleteGina, I found you blog searching about canning and using stevia instead of sugar and I am glad I found such an interesting blog. Thank you for sharing it with us. All the best.
ReplyDeleteHello Gina,
ReplyDeleteI must say I that I enjoy soup so much, it is literally my favorite "food". All the soups you listed are among the many I've cooked throughout the years. My only problem with soup is that my husband doesn't enjoy it as much as I do, thus, I can't cook it everyday.
Blessings,
Mrs.B
Hi Gina,
ReplyDeleteHere's an easy recipe:
6 cups Potatoes, peeled and cubed
4 1/2 cups Water
1 cup Onion, chopped
1/2 cup Celery, chopped
1 cup Carrots, peeled and thinly sliced
1/4 cup Butter or margarine
2 teaspoons Chicken bouillon granules
1 teaspoon Salt
1/4 teaspoon Black pepper
12 oz. can Evaporated milk or 1/2 and 1/2 cream
Combine the first nine ingredients in the crockpot. Cover and cook on high for 7 hours. Mash slightly with a potato masher. Add milk; mix. Cover and cook 30-60 minutes longer.
Lorraine
FABULOUS MIXED BEAN SOUP
ReplyDeleteWash 1 pint of soup bean mixture.
Cover with water. Add 1 Tbsp salt. Soak overnight.
Drain beans & rinse.
Put in large pot with 8 cups of fresh water, a ham hock (1# or more, optional), and 1 tsp ginger. Cover & simmer 2 hours. Add one large chopped onion. Simmer another ½ hour.
Add one 29 oz can tomatoes (whole or diced), the juice of one lemon, one garlic clove, and one chopped red bell pepper.
Remove ham hock, cut meat into small pieces, and return to soup.
Simmer until ready to eat. Makes 3 quarts.
Lorraine
Lorraine-
DeleteYum! Thanks for the recipe!
Gina
Soup is so yummy! It's always nice to have sourdough bread to go with it too. :)
ReplyDeleteHave you ever tried borscht? That's one of our favorites now! Here's where I got my recipe: http://natashaskitchen.com/2014/02/08/borscht-recipe-with-meat/
Cheryl-
DeleteI have never had borscht. Thanks for sharing the recipe!
Gina
We like Cheeseburger Soup and French Onion Soup, too.
ReplyDeleteI usually make soup for Tuesday evenings so everyone can eat quickly and get out the door to children's ministry.
Your soups look delicious!
I agree - soup is perfect for nights that we don't have much time to eat. The clean-up and serving are so simple.
DeleteGina
My signature soup recipe isn't really a winter soup, but it's the best thing during zucchini season. It is nice both hot and cold. During the summer I probably make this about once a week. I use whatever summer squash I have at hand; I've used zucchini, crookneck and pattypan and enjoyed them all.
ReplyDeleteZucchini Garlic Soup
Melt half a stick of butter and cook one sliced onion and 8-9 minced cloves of garlic until translucent. Add 1.5 lbs zucchini (about 4 medium size) cut into half-moons and cook til soft. Add a quart of chicken broth, bring to a simmer and simmer for 45 minutes. Let cool slightly and blend til creamy.
We have enjoyed making a tasty Turkey,Kale and Brown Rice Soup since January 2013. The recipe was found on www.foodnetwork.com from Giada De Laurentiis. I have made the recipe as it is written and substituted other times with what I had on hand. Although it calls for shallots, which is something I do not usually keep in the pantry, I used chopped onions. Leftover turkey was used instead of ground turkey. It calls for chicken stock, although you could use either chicken or turkey stock/broth. Whenever we have Turkey I make sure to save out containers of chopped/shredded turkey for making this soup throughout the winter and early spring.
ReplyDeleteLorinda
Our most frequently made soup during soup season is vegetable wild rice. The vegetables vary a bit depending on what is left in the root cellar. I never measure but always use my largest kettle. I don't use broth either as I don't think it is necessary. I saute chopped onions red and/or yellow in a bit of oil, then add raw wild rice, then cover with water and simmer until the wild rice is almost ready. You could add salt. I add 3-4 bay leaves. Then I start adding the chopped vegetables, the root ones first...rutabaga and potato and carrot. Now I add 2-3 quarts of tomato juice. Then quarts of frozen green beans and corn and the celery. Last I would add diced sweet potato, sliced broccoli stems, cubed zucchini, chopped kale or spinach. Simmer, add more water if needed. Stir in a bunch of dried parsley at the end. I like to stagger adding in the vegetables according to how quickly they cook. I end up with about 2 gallons of soup. I will take it to work in my lunch every day, my husband heats it too for his lunch. He comes home to eat from his shop. It's substantial, with all the vegetables and the rice, so you can have as is or have a sandwich or crackers with it.
ReplyDelete