Homemade Tomato Soup
1 can diced tomatoes
1/2 tsp. sugar
1 bouillon cube
1 28oz can tomato puree
2 cloves of garlic minced
2 cups chicken broth
½ tsp. dried basil
½ cup heavy cream
Heat oil in a Dutch oven pan and sauté the garlic over medium heat for about 2 or 3 minutes. Do not let the garlic burn.
Now add in the can of tomato puree, diced tomatoes, chicken broth and all of the spices and stir until well blended.
Heat soup on medium high for 10 minutes and then lower the heat to medium low and add in the heavy cream. Stir the cream in soup until it is mixed throughout.
Let this simmer on low for about 10 minutes stirring constantly and then soup is done.
Homemade Bean and Bacon Soup
I used to love the bean and bacon soup in the can, but it just wasn’t the same anymore, so I search to see if I could find anything that was close to this soup that I loved as a child. I found the soup recipe @tasteandtellblog and couldn’t wait to make it. This is an easy soup recipe to make.
- 8 oz. bacon diced (I used 1 lb of bacon)
- 1 cup diced yellow onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cans (15 oz each) Great Northern beans, drained and rinsed
- salt and pepper
- 1 can (8 oz) tomato sauce
- Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
- To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
Chicken Broth in the Crock Pot
2 stalks of Celery
12 cups Water
2 Bouillon cubes
1 bay leaf
Take the carcass of the chicken and place that into the 6 quart crock pot.
Add in all the vegetables and bouillon cubes
Add in the water and put the crock pot on high for 7 – 8 hours.
After the 7 – 8 hours the broth will need to be strained. You will need to have a strainer that is very fine so it can catch all of the small particles that will not be wanted in the broth.
When all of the broth has been strained, put the broth in containers so you can use at a later date.
Note: storage 3 days in fridge and 3 -4 months in freezer
Home Made Chicken Soup
3 to 4 carrots
2 stalks of celery chopped
½ onion chopped
4 chicken bouillon cubes
3 cups water
1 tsp garlic powder
2 tsp chicken flavored granulated bouillon
2 to 3 cups shredded chicken
Put the homemade broth into a stock pot and add in the vegetable. Let the vegetables cook for about 30 minutes or until somewhat tender. Then added in the bouillon cubes, garlic powder, and chicken flavored granulated bouillon to the broth. Put in 3 cups of water and stir well. Let this simmer for about 20 minutes before adding in the shredded chicken. After the chicken has been added give it a taste for any seasonings. Let this simmer for another 20 minutes taste one more time and this should be done. At this point you can add in noodles of your choice and cook until noodles are done.
Makes 6 – 8 servings
Ham and Cabbage Soup (Pinterest find)
You can find the original recipe on my Soup Pinterest board.
6 slices of bacon, chopped
1 cup of chopped onion
1 cup of chopped carrots
1/4 cup of chopped celery
1 teaspoon of minced garlic
1 cup of chopped ham
1 quart of chicken stock or broth
1 quart of water
1/2 tablespoon of chicken base
4 cups of thickly shredded cabbage
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of Cajun seasoning
1 large bay leaf
1/2 teaspoon of dried thyme
Add the bacon to a Dutch oven or large heavy pot and cook until fat is rendered. Add the onion, carrot and celery and cook about 5 minutes until softened. Add the garlic and ham. Pour in the chicken stock and water. Bring mixture to a boil, reduce and simmer for 1 hour if possible; 15 minutes at minimum.
Stir in the chicken base, cabbage, salt, pepper, Cajun seasoning and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for 20 minutes,. Stir in the thyme; taste and adjust seasonings as needed. Remove bay leaf and serve.
6 to 8 servings
Ruthy’s Turkey Soup
As everyone there is always turkey left over after Thanksgiving, so I took the left overs and made soup. For the seasoning of this soup, I use what I seen in a Jambalaya recipe and just added to this soup. I really liked those flavors so I
thought I give them a try on this turkey soup.
3 cups chicken broth
2 teaspoons Creole Seasoning
1 onion diced
2 gloves garlic minced
½ teaspoon black pepper
2 large stalks celery diced
1 (14.5oz) can diced tomatoes
Left over Turkey
1 or 2 bouillon cubes
2 cups water
In medium stockpot put in the 3 cups of chicken broth, the one or two cups of water and bouillon cubes and let simmer. (if you made turkey broth use that instead)
While stock is simmering, dice garlic, celery and onion, and then add them to the stock. Let simmer for about 5 min.
Now add in the remaining ingredients, creole seasoning, pepper, diced tomatoes, and turkey.
Let this simmer for about 30 minutes and then taste for salt and pepper. The soup is done and ready to serve.
Serves about 6
I had this at Olive Garden and just couldn’t get enough of it. I couldn’t afford to keep making the trip to Olive Garden so I searched out the internet to find the recipe. This is the closest I could get with the flavors.
10 cups water
1 cup heavy cream
1 lb. hot Italian sausage
2 or 3 large potatoes (sliced about 1/4 inch thick)
1 large onion
2 cups Kale
2 cups chicken broth (or 2 8oz cans)
1 teaspoon garlic minced
Salt and pepper to taste
Cook sausage until no longer pink.
Drain sausage and set to the side. Using a big pot add in water and broth. Then add in the sausage garlic, onion and potatoes. Cook on medium/low for about 1 hour or until potatoes are soft.
During this cooking time you can wash and prep the kale. Remove kale from the stems and break into bit size pieces.
Once potatoes are cooked stir in the heavy cream. Add the kale and cook for another 15 minutes unit the kale is tender.
Serves about 6
Note: Depending on your heat preference, you can substitute the hot sausage and just use red pepper flakes, which will allow you control the heat factor. This is not a spicy soup but some way not like any heat.
You can also change out the sausage depending on your preference or eating life style.
Sopa De Salchichon
1 can tomato sauce
2 cloves of garlic minced
1 can of beef broth
2 med potatoes cut into cubes
½ of a salchichon sausage
1 to 2 tbsp. Sofrito
1 to 2 tbsp. of fresh chopped cilantro
½ tsp. of oil
1 pk of Fideos noodles
2 pk of sazon
½ cup of frozen corn
6 cups of water
salt and pepper to taste
**I don’t add any salt due to the sazon and salchichon already having salt in them**
Using a deep sided pot add in the oil and then salchichon.
Then add in the minced garlic, and cilantro. Let simmer for about 5 minutes so flavors and merry.
Next add in the water, beef stock, tomato sauce, safrito, sazon and pepper to taste.
Let cook for about 10 minutes and then add in the potatoes and cook for 20 more minutes.
Now added in the corn, and Fideo noodles and cook for 5 to 10 minutes until noodles are done.
Bean Soup Slow Cooker
1 medium onion
2 tsp. garlic powder
1 bag of great northern beans
1 ham bone (or left over ham)
4 cups water
2 cups chicken broth
Wash beans under cool water and discard any beans that are broken.
Add beans to slow cooker along with the remaining ingredients.
Cook on Low for about 6 hours or until the beans are tender.
Remove about a 1-cup of bean and set aside.
Use an emulsion blender or blender and puree the remaining beans.
Add back in the cup of bean and mix well.
Serve when ready.
Serves 6 to 8 people
Spinach, White Bean and Sausage Crock Pot Soup
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
- Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
- Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.