Soup Recipes

When I first started attempting to balance raising kids and trying to get a meal on the table, my father suggested that I make a pot of soup every week.  He even went as far as buying me a book ”     “.  This has turned out to be one of my favorite baby gifts.  Soup can be served as the perfect starter to any winter feast but also as a wholesome meal served with croutons or cheesy bread.  Wether you are making one of the classics, chicken soup, pea soup, French Onion Soup, or tomato soup, or branching out to something a bit more adventurous like, ………, you are sure to be rewarded with every cup.  A comforting meal that will leave you satisfied and being the original “one pot meal”, you will have very little cleanup.

For all of the following soups you may want to make homemade chicken broth ahead of time.  No pressure here!  Do what works for you.  Just get the soup on.

Homemade Chicken Broth

Chicken Noodle Soup

Italian Wedding Soup

Split Pea Soup

Mexican Tortilla Soup

Vegan Tomato Basil Soup

Weight Watchers Vegetable Soup

Homemade Chicken Broth

Ingredients:

  • Remaining juices, bones, and skin from the Whole Chicken in the Slow Cooker Recipe or simply use the unused portions of a rotisserie chicken.
  • 2 Cups of water for every pound of the original chicken

Directions:

  1. Set crock pot on low and let cook through the night
  2. Pour the broth through a strainer, into freezable containers.
  3. Let the broth cool to almost room temperature before putting the lids on.
  4. Place in the fridge to fully cool and allow the fat to rise to the top.
  5. Scrape fat off and put aside for Chicken Fat Cubes recipe.
  6. Reheat broth and strain with a fine strainer.
  7. Pour broth into single portion containers.
  8. Cool and either Refrigerate or Freeze.
  9. Store in refrigerator for 4-6 days or freezer for 6 months.

Chicken Noodle Soup

Ingredients:

  • 2 quarts of chicken broth (64oz)
  • 1 Onion
  • 2 Bay leaves
  • 2 Celery ribs, chopped
  • 2 Carrots, peeled and chopped
  • 1 teaspoons turmic
  • 1 teaspoon cumin
  • Salt and Pepper to taste
  • 1 package of egg noodles, al-dente

Directions:

  1. Bring all to ingredients to a boil.
  2. Simmer on low for an hour.
  3. In a separate pot cook the egg noodles according to the package.
  4. Add a handful of noodles to each bowl and pour the hot soup on top.

Italian Wedding Soup

Ingredients:

  • 1 pound of hot Italian sausage
  • 1 pound of mild Italian sausage
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 3 quarts chicken broth (96oz)
  • 29 oz of canned diced tomatoes with juice
  • 2 cans of cannellini beans, rinsed and drained
  • 1 tablespoon dried basil
  • 2 cups of large shell-shaped pasta, al-dente
  • 4 quarts of spinach leaves
  • Salt and Pepper to taste
  • Parmesan Cheese, grated to garnish

Directions:

  1. Remove sausage from the casings and brown in a large soup pot and drain the fat.
  2. Add onion, carrots, and garlic to the sausage.  Sauté until the onions begin to sweat.
  3. Add broth, tomatoes, beans and basil to the pot and bring to a boil.
  4. In a separate pot cook pasta.
  5. When ready to serve the soup a handful of spinach and pasta in each bowl.
  6. Add hot soup on top and sprinkle with parmesan cheese.

Split Pea Soup

Split Pea Soup

Ingredients:

  • Green Split Peas
  • Ham Hock Bone
  • 2 Quarts of Chicken Broth
  • 1 Large Onion chopped and sautéed
  • 1/2 Cup of Carrots peeled and chopped small
  • 1 ribs of Celery chopped small
  • 1 Bay leaf
  • 2 teaspoons of Cumin
  • 2-3 teaspoons Salt to taste
  • 1 teaspoon Pepper to taste

Directions:

  1. Place the split peas in a bowl of water to rinse and sort out the small rocks that can get mixed in.
  2. Place all the ingredients in the slow cooker and stir.
  3. Cook on low for 6-8 hours.
  4. Pull the Ham Bone and the bay leaf out of the soup and discard.
  5. Once cooked, use an immersion blender to mix to your preferred consistency.
  6. Serve hot with your favorite crusty bread, croutons or cheese crisps.

 

Mexican Tortilla Soup

Ingredients:

1 lg. can diced tomatoes
1 jar Habanero/Lime Salsa (or something less spicy) 1 can reg. corn
1 can Cuban black beans
2 cans pinto beans (or other bean of your choice)

Directions:

Open jars and cans and put them all into the pot w/
their juice. Heat and top w/ cheese and crumbled tortilla chips. Enjoy!

Homemade Tomato Soup

Vegan Tomato Basil Soup

My daughter and I have recently fallen in love with the tomato basil soup from Nordstrom Marketplace Cafe of all places.  We found ourselves tucking in the corner of the cafe to have some warm yumminess and to take a break from crowds this holiday season.  Our last visit we noticed they have several Nordstrom cookbooks for sale in the cafe.  Filled with delight I ran over to see which one had the tomato basil soup.  After searching all of the books, I finally asked for help only to find that they don’t reveal their secret soup recipe. I was clearly saddened by the news when the sales lady directed my to the almost empty shelf that contained one last jar of a take home version of this scrumptious soup.  Better than nothing but not being a mall lover, I knew I had to come up with an at home pantry staple version of their tomato soup.  The first attempt was so good that we made three batches in the first day with none leftover.  We made this soup as part of a vegan menu but for those that have cheese as part of their diet, this would sure be great with grilled cheese croutons.

Tomato Basil Soup

Ingredients:

1 large yellow onion chopped

2 tablespoons of extra virgin olive oil

1 – 14oz can of peeled plum tomatoes with juices

1 1/4 cups of vegetable stock

1 tablespoon of tomato paste

1-2 teaspoons of dried basil

Salt to taste

Black ground pepper to taste

Directions:

  1. In a large sauce pan sauté the onions until they are translucent but not caramelized.
  2. Add the remaining ingredients.
  3. Puree the soup with a submersion blender.
  4. Heat through and serve.

My father use to advise me to always have a pot of soup around for a quick healthy delicious meal during the cold winters.  Until my recent move from San Francisco to Philadelphia, I never saw the wisdom in his words.

The following recipe is adapted from the Weight Watchers all you can eat vegetable soup.  It is a great way to keep warm and get your veggies in.

Weight Watchers Vegetable

Ingredients:

  • Eight Cups of Chicken Broth
  • 1/2 Head of Chopped Cabbage
  • 2 Small Yellow Onions
  • 1/2 Cup of Green Beans
  • 2 Chopped Zucchinis
  • 1/2 teaspoon of Basil
  • 1/2 teaspoon of Oregano
  • 3 Garlic Cloves
  • 1 tablespoon of Tomato Paste
  • Salt & Pepper

Directions:

  1. Throw it all in a soup pot and simmer.

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