Big Batch Vegetable Soup
2 tablespoons olive oil
2 cups chopped onions or leeks
1 cup thinly sliced celery
2 teaspoons Italian seasoning
3 cans (14.5 ounces) vegetable or chicken broth
1 can (28 ounces) diced tomatoes with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables (I like to do potatoes, cabbage, carrots, zucchini, yellow squash)
4-6 cubes of pureed Carrots, Cauliflower, Sweet Potato or Butternut Squash
Heat oil in a large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.Add broth, tomatoes and their juice, tomato past, and 2 1/2 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.Add vegetables and puree to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper as desired.
Creamy chicken soup
1/2 lb. baby carrots, sliced lengthwise and then crosswise
1 med. red onion
few stalks celery, sliced
3 Tbsp. chicken bouillon
1/2 Tbsp. basil
4 red potatos, sliced thin
1 C. broccoli florets (no stalks)
1/2 C. frozen peas
1 ½ C. milk
4 cubes of pureed Carrot or Butternut Squash
1/2 C. flour
1 C. diced cooked chicken
8 oz. cheese, diced
Boil until tender carrots, onion and celery, water in the pot should just cover the vegetables. Toss in the bouillon and basil as it boils. Add potatoes, broccoli and peas. Boil for 5-10 mins. or just until potatoes start to tender. In a separate bowl, whisk milk, carrot or butternut squash puree and flour together until smooth. Stir into pot. Add cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect.
Hamburger Soup
1 1/2 lbs. hamburger
2 c. cubed potatoes
3 carrots, diced
2 onion, chopped
3 T. minced parsley
3/4 c. diced celery
1 bell pepper, chopped (opt)
1 qt. tomatoes
1 T. sugar
1 bay leaf
1 garlic clove minced
1 tsp. Worcestershire sauce
3 T. catsup
Salt and pepper to taste
1 ½ qt. water
4 cubes of pureed carrots
4 cubes of pureed butternut squash or sweet potato
Combine all ingredients except puree together and bring to a boil. Simmer for 3 hours. Add puree during the last 30 minutes of cooking.
Tortilla Soup
4 chicken breasts
1 onion, chopped
2 cans beef broth
2 cans chicken broth
1 can tomato sauce
4 cubes of pureed butternut squash, carrots or sweet potato
1 tsp cumin
1 tsp chili powder
salt to taste
Worcestershire sauce to taste
Boil chicken, cut or shred it. Add all ingredients together and cook over heat until good flavor. Pour into bowls and add as a garnish: cilantro, diced tomatoes, shredded cheese, avocado, and squeezed lime.
Pear Soup
6 pears
4 cubes of pureed Sweet Potato or Apples
3 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced fresh sage leaves
1/2 cup packed light brown sugar
Peel, halve and core the pears. In a large bowl, toss pears with puree and lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow caramelizing. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup. If preparing ahead of time, refrigerate and reheat slightly before serving.
Taco Soup
2 lbs ground beef
1 med onion
1 tsp salt & pepper
1 packet ranch dressing mix
1 packet taco seasoning
2 4oz cans diced green chilies
1 can diced tomatoes
1 can pinto beans - drained
1 can white beans - drained
1 can black beans
1/2 small frozen bag of corn
4 cups water
4-6 cubes of pureed Carrot, Spinach, or Butternut Squash
2 Tbs chili powder
Brown beef with onion, salt and pepper. Drain the grease. Add remaining ingredients except for toppings. Cook over low heat for one hour. Serve in large bowls with cheese, chips and sour cream.
Quick Vegetable Soup
2 cans (14 oz) Chicken broth
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
½ tsp basil
¼ tsp garlic powder
1 can diced tomatoes
1 package (about 9 oz) frozen mixed vegetables (about 2 cups)
1 cup uncooked macaroni
Cooked and diced chicken, ground beef or turkey (optional)
In medium saucepan mix broth, basil, garlic powder, tomatoes, and vegetables. Over medium-high heat, heat to boil. Stir in macaroni and optional meat. Reduce heat to medium. Cook 15 minutes or until macaroni is done, stirring occasionally.
Soups
