Burrrrr. It's cold outside! Since the winter months are upon us, I thought I would share a few of my favorite soup recipes to keep you nice and warm. I love coming in out of the nippy weather and sittin' down to enjoy a bowl of soup. It warms me all the way down to my tippy toes!
Sausage Green Bean
1 large yellow onion, chopped
4-6 potatoes, chopped
Cooked Green Beans
Polish Sausage or Bratwurst, cut into chunks
Salt and Pepper to taste
Enough beef broth to cover
Saute onion in a bit of olive oil until softened. Combine all ingredients into stockpot. Bring to a boil over high heat; reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally. Before serving add 1/2 cup heavy cream. Heat through and serve hot. Top with cheese.
8-10 Servings
Split Pea
1 pound dry split peas
8 cups water
1 ham bone
1 large onion, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 cloves garlic, finely chopped
1 tsp salt
2 bay leaves
Rinse and drain peas. Combine with other ingredients. Bring to a boil over high heat; reduce heat to low. Cover and simmer on low until nearly smooth about 1 hour, stirring occasionally. Remove ham bone. Tear off any meat left on bone and add to soup. Discard bay leaves before serving. Top with cheese.
8-10 Servings
Mexican
Freshly cooked pinto beans (do not drain liquid)
4 cups dried pinto beans
14 cups cold water
3 tablespoons shortening
3 small onions, sliced
4 1/2 teaspoons salt
Rinse beans well. Place beans, water, shortening and onion in stockpot. Bring to boil over high heat; reduce heat to low. Cover and simmer 3-4 hours until beans are tender. Stir in salt. Cover and simmer over very low heat 1-2 hours until very soft.
Add to pinto beans
1 large yellow onion
2 cloves garlic, finely chopped
Taco seasoning
Cumin
1/2 cup rice
12 ounces of your favorite salsa
Combine all ingredients in stockpot. Bring to boil over high heat; reduce heat to low. Cook until heated through and rice is tender about 1 hour, stirring occasionally.
Serves 12-14
Minestrone
1/4 pound green beans
2 medium zucchini
1 large potato
1/2 pound cabbage
1/3 cup olive oil
3 Tablespoons butter
2 medium onions, chopped
3 medium carrots, peeled and chopped
3 ribs celery, chopped
1 clove garlic
1 can tomatoes, undrained
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 bay leaf
1 16 ounce can cannellini beans
Garnish with freshly grated Parmesan cheese
Heat oil and butter over medium heat. Add onions; cook and stir until softened. Stir in carrots and potato; cook and stir 5 minutes. Stir in celery and green beans; cook and stir 5 minutes. Stir in zucchini; cook and stir 3 minutes. Stir in cabbage and garlic; cook 1 minute.
Add broth, water,chopped tomatoes and juice. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to boil over high heat; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
Rinse and drain beans; add to stockpot. Uncover and cook over medium-low heat for 30-40 minutes until soup thickens, stirring occasionally. Remove bayleaf before serving.
Makes 8-10 servings
Hope y'all enjoy these as much as we do. Make sure and leave me the recipes to your favorite soups! I am always on the lookout to add to my recipe notebook.
Till next time, keep safe and warm
Jessie
Sausage Green Bean
1 large yellow onion, chopped
4-6 potatoes, chopped
Cooked Green Beans
Polish Sausage or Bratwurst, cut into chunks
Salt and Pepper to taste
Enough beef broth to cover
Saute onion in a bit of olive oil until softened. Combine all ingredients into stockpot. Bring to a boil over high heat; reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally. Before serving add 1/2 cup heavy cream. Heat through and serve hot. Top with cheese.
8-10 Servings
Split Pea
1 pound dry split peas
8 cups water
1 ham bone
1 large onion, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 cloves garlic, finely chopped
1 tsp salt
2 bay leaves
Rinse and drain peas. Combine with other ingredients. Bring to a boil over high heat; reduce heat to low. Cover and simmer on low until nearly smooth about 1 hour, stirring occasionally. Remove ham bone. Tear off any meat left on bone and add to soup. Discard bay leaves before serving. Top with cheese.
8-10 Servings
Mexican
Freshly cooked pinto beans (do not drain liquid)
4 cups dried pinto beans
14 cups cold water
3 tablespoons shortening
3 small onions, sliced
4 1/2 teaspoons salt
Rinse beans well. Place beans, water, shortening and onion in stockpot. Bring to boil over high heat; reduce heat to low. Cover and simmer 3-4 hours until beans are tender. Stir in salt. Cover and simmer over very low heat 1-2 hours until very soft.
Add to pinto beans
1 large yellow onion
2 cloves garlic, finely chopped
Taco seasoning
Cumin
1/2 cup rice
12 ounces of your favorite salsa
Combine all ingredients in stockpot. Bring to boil over high heat; reduce heat to low. Cook until heated through and rice is tender about 1 hour, stirring occasionally.
Serves 12-14
Minestrone
1/4 pound green beans
2 medium zucchini
1 large potato
1/2 pound cabbage
1/3 cup olive oil
3 Tablespoons butter
2 medium onions, chopped
3 medium carrots, peeled and chopped
3 ribs celery, chopped
1 clove garlic
1 can tomatoes, undrained
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 bay leaf
1 16 ounce can cannellini beans
Garnish with freshly grated Parmesan cheese
Heat oil and butter over medium heat. Add onions; cook and stir until softened. Stir in carrots and potato; cook and stir 5 minutes. Stir in celery and green beans; cook and stir 5 minutes. Stir in zucchini; cook and stir 3 minutes. Stir in cabbage and garlic; cook 1 minute.
Add broth, water,chopped tomatoes and juice. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to boil over high heat; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
Rinse and drain beans; add to stockpot. Uncover and cook over medium-low heat for 30-40 minutes until soup thickens, stirring occasionally. Remove bayleaf before serving.
Makes 8-10 servings
Hope y'all enjoy these as much as we do. Make sure and leave me the recipes to your favorite soups! I am always on the lookout to add to my recipe notebook.
Till next time, keep safe and warm
Jessie
Comments
Post a Comment