Today has been wet, gray & rainy. There is nothing like a hot bowl of soup on a rainy day! Today I decided to finally make some tomato macaroni soup. I found the recipe a while ago, but it has been just too hot for soup! Today was perfect soup weather, and it came together very fast! It also made my house smell so yummy!!
1 tsp oil
1 tsp butter
2 onions, chopped
2 celery, chopped
1/2 cup celery leaves (didn't have this, used a 3rd piece of celery)
2 carrots, chopped
8 cups beef (or your choice) broth
28oz can diced tomatoes
2 tsp onion soup mix
1/2 tsp Worcestershire
1/2 cup uncooked macaroni
Salt & pepper to taste
Heat oil and butter. Add onions, celery/leaves and carrots, saute until soft. Add broth, tomoatoes, soup mix and Worcestershire. Simmer for 45 minutes; add macaroni. Cook on low until pasta is cooked, about 30 minutes. Season with salt & pepper to taste.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Friday, August 3, 2012
Thursday, January 12, 2012
Easy Peasy Turkey Stock!
I hate turkey carcasses. It makes me squirm. But I always feel sad when I throw the carcass out, thinking of all the homemade turkey stock I could have. I just could not hack the thought of well, hacking up the carcass! Until Pinterest! Oh Pinterest how I love thee (you may notice a theme on my blogs, LOL). Pinterest gave me this fabulous idea for my favorite kitchen tool, the slow cooker! AND, even better? Minimal work. OVERNIGHT. Who knew you could make super delicious turkey stock while you slept away your turkey meal! Here`s how I did it!
Overnight Turkey Stock
1 turkey carcass (will work with chicken as well!)
1 carrot
1 stalk of celery
1 onion, cut in half
2 bay leaves
1 TBSP poultry seasoning
12 cups water
Throw everything into your slow cooker. Put on low for 8-10 hours. Go to bed. DONE! How awesome is that?!?!
Well, okay, I lied. You have a little bit of work to do. Strain the turkey stock from the carcass/veggies. Your stock is done! Put into containers & label, then freeze. Orrrr....whip up a batch of turkey noodle soup (and THEN freeze the leftover stock). If you make turkey soup right away, pick apart your carcass for meaty morsels. Mmmm, nothing like turkey soup with turkey buns, the day after a giant turkey dinner!!
Overnight Turkey Stock
1 turkey carcass (will work with chicken as well!)
1 carrot
1 stalk of celery
1 onion, cut in half
2 bay leaves
1 TBSP poultry seasoning
12 cups water
Throw everything into your slow cooker. Put on low for 8-10 hours. Go to bed. DONE! How awesome is that?!?!
Well, okay, I lied. You have a little bit of work to do. Strain the turkey stock from the carcass/veggies. Your stock is done! Put into containers & label, then freeze. Orrrr....whip up a batch of turkey noodle soup (and THEN freeze the leftover stock). If you make turkey soup right away, pick apart your carcass for meaty morsels. Mmmm, nothing like turkey soup with turkey buns, the day after a giant turkey dinner!!
Wednesday, November 11, 2009
Minestrone Soup
I found this on the Kraft website, & tweaked it (adding garlic, of course, & more veggies). It was really good!! The cheese is the best part, hehe. Add lots! My 7 year old hated the kidney beans (but so did my friend who is 33!), yet my 5 year old loved them. If you have haters, add less. I plan to next time. It's a quick recipe (minus the slow cooker part), but taste awesome!!
1/4 cup Italian dressing
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 TBSP minced garlic
19 oz diced tomatoes & juice
1 can of kidney beans, drained & rinsed
20 oz beef or vegetable broth
2 cups water
1 tsp Italian seasoning
1 1/2 cups small pasta
Grated Parmesan
Cook onions, celery, carrots, & garlic in Italian dressing for 2 minutes. Put into slow cooker. Add tomatoes, beans, broth, water & seasoning. Cook on low for 6 hours, or on high for 3 hours. Stir in pasta 10 - 15 minutes before serving. Sprinkle Parmesan on before serving.
1/4 cup Italian dressing
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 TBSP minced garlic
19 oz diced tomatoes & juice
1 can of kidney beans, drained & rinsed
20 oz beef or vegetable broth
2 cups water
1 tsp Italian seasoning
1 1/2 cups small pasta
Grated Parmesan
Cook onions, celery, carrots, & garlic in Italian dressing for 2 minutes. Put into slow cooker. Add tomatoes, beans, broth, water & seasoning. Cook on low for 6 hours, or on high for 3 hours. Stir in pasta 10 - 15 minutes before serving. Sprinkle Parmesan on before serving.
Monday, March 30, 2009
Baked Potato Soup
4 baking potatoes
2/3 cup flour
6 cups milk
1 cup cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, crumbled
Bake potatoes & cool. Peel & coarsely mash. Put flour into Dutch oven, gradually add milk, whisking until blended. Cook over med until thick & bubbly (8 minutes). Add potatoes, 3/4 cup cheese, salt & pepper, stirring until the cheese melts. Remove from heat. Stir in sour cream & 1/2 cup onions. Cook over low for 10 minutes or until heated through. Sprinkle each serving with cheese, onions & bacon.
2/3 cup flour
6 cups milk
1 cup cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, crumbled
Bake potatoes & cool. Peel & coarsely mash. Put flour into Dutch oven, gradually add milk, whisking until blended. Cook over med until thick & bubbly (8 minutes). Add potatoes, 3/4 cup cheese, salt & pepper, stirring until the cheese melts. Remove from heat. Stir in sour cream & 1/2 cup onions. Cook over low for 10 minutes or until heated through. Sprinkle each serving with cheese, onions & bacon.
Broccoli Chowder
1 TBSP Olive oil
1 lg onion, chopped
1 lg carrot, diced
2 stalks celery, diced
1 lg potato, peeled & diced
2 cloves minced garlic
1 TBSP flour
1/2 tsp dry mustard powder
1/8 tsp cayenne pepper
28 oz chicken or veg broth
8 ouces broccoli, stems & florets seperated
1 cup shredded cheese
1/2 cup sour cream
1/8 tsp salt
Heat oil in a Dutch oven, over med-high heat. Add onion, carrot, & celery. Cook until soft. Add potato and garlic, cook 2 minutes. Stir in flour, mustard powder & cayenne pepper. Cook another 2 minutes. Add broth & broccoli stems; bring to a boil. Cover, reduce to med. Simmer for 10 minutes. Stir in florets; simmer covered until tender (10 minutes). Mash 2 cups of chowder, return to pot. Stire in cheese & sour cream, cook over to med until cheese is melted & heated through.
1 lg onion, chopped
1 lg carrot, diced
2 stalks celery, diced
1 lg potato, peeled & diced
2 cloves minced garlic
1 TBSP flour
1/2 tsp dry mustard powder
1/8 tsp cayenne pepper
28 oz chicken or veg broth
8 ouces broccoli, stems & florets seperated
1 cup shredded cheese
1/2 cup sour cream
1/8 tsp salt
Heat oil in a Dutch oven, over med-high heat. Add onion, carrot, & celery. Cook until soft. Add potato and garlic, cook 2 minutes. Stir in flour, mustard powder & cayenne pepper. Cook another 2 minutes. Add broth & broccoli stems; bring to a boil. Cover, reduce to med. Simmer for 10 minutes. Stir in florets; simmer covered until tender (10 minutes). Mash 2 cups of chowder, return to pot. Stire in cheese & sour cream, cook over to med until cheese is melted & heated through.
Wednesday, September 10, 2008
French Onion Soup
4 cups water
4 tsp beef bouillon
4 cups sliced onions
1 tsp garlic powder
French bread, cubed
Shredded Mozza cheese
Put water, boillon, onions & garlic powder in slow cooker. Cook on high for 6-8 hours. Place bread cubes in bowls, spoon soup over top & add cheese.
4 tsp beef bouillon
4 cups sliced onions
1 tsp garlic powder
French bread, cubed
Shredded Mozza cheese
Put water, boillon, onions & garlic powder in slow cooker. Cook on high for 6-8 hours. Place bread cubes in bowls, spoon soup over top & add cheese.
Stew & Cheese Biscuits
Mmm, my family's favorite in the winter!!
Stew
1 pkg of stewing beef
3 TBSP flour
3 Carrots sliced
3 Celery stalks, chopped
3 Potatoes, cubed
1 Onion, chopped
1 clove minced garlic
2 Bay leaves
Seasoning salt
Pepper
Water to cover
I don't really measure, I just add lots of veggies & go from there!! Nor do I measure the seasonings. Add what you like ;) Put the beef & flour in your slow cooker & stir to coat. Toss everything else in, then cover it with water, enough to cover everything. Throw a lid on, turn it up to high & leave it. You may have to add more flour later on to thicken it up.
Biscuits
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBSP sugar
1/2 cup butter
2/3 cup milk
1/2 cup shredded cheese
Preheat oven to 425 F. Grease cookie sheet. Add dry ingredients, then cut in butter. Add milk & stir until ball forms. Turn out onto floured surface & knead. Roll out to 1/2" thickness, & cut out biscuits (use drinking glass). Bake for 15 - 20 minutes.
Stew
1 pkg of stewing beef
3 TBSP flour
3 Carrots sliced
3 Celery stalks, chopped
3 Potatoes, cubed
1 Onion, chopped
1 clove minced garlic
2 Bay leaves
Seasoning salt
Pepper
Water to cover
I don't really measure, I just add lots of veggies & go from there!! Nor do I measure the seasonings. Add what you like ;) Put the beef & flour in your slow cooker & stir to coat. Toss everything else in, then cover it with water, enough to cover everything. Throw a lid on, turn it up to high & leave it. You may have to add more flour later on to thicken it up.
Biscuits
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBSP sugar
1/2 cup butter
2/3 cup milk
1/2 cup shredded cheese
Preheat oven to 425 F. Grease cookie sheet. Add dry ingredients, then cut in butter. Add milk & stir until ball forms. Turn out onto floured surface & knead. Roll out to 1/2" thickness, & cut out biscuits (use drinking glass). Bake for 15 - 20 minutes.
Borscht
This fall, I have been making Borscht & freezing it. Samantha really wants to try it, so have at 'er!!
3-4 beets, shredded or cut into tiny chunks
3 potatoes, shredded or cut into tiny chunks
1 sliced carrot
1 chopped celery
4 cups water
2 TBSP butter
1 chopped onion
1 minced garlic clove
2 cups shredded cabbage
1 TBSP parsley
3 TBSP fresh dill (1.5 TBSP dried)
1 can of tomato soup
1 chopped tomato
1 tsp salt
1 tsp sugar
1/4 tsp pepper
4 cups water
Cook beets, potatoes, carrot & celery in water for 20 minutes. Saute onion & garlic in butter. Add to beet mixture. Add the rest of the ingredients. Simmer until tender. Serve with sour cream.
*Note*
I like chunky soups, so I didn't shred the beets & potatoes. Totally up to you!
3-4 beets, shredded or cut into tiny chunks
3 potatoes, shredded or cut into tiny chunks
1 sliced carrot
1 chopped celery
4 cups water
2 TBSP butter
1 chopped onion
1 minced garlic clove
2 cups shredded cabbage
1 TBSP parsley
3 TBSP fresh dill (1.5 TBSP dried)
1 can of tomato soup
1 chopped tomato
1 tsp salt
1 tsp sugar
1/4 tsp pepper
4 cups water
Cook beets, potatoes, carrot & celery in water for 20 minutes. Saute onion & garlic in butter. Add to beet mixture. Add the rest of the ingredients. Simmer until tender. Serve with sour cream.
*Note*
I like chunky soups, so I didn't shred the beets & potatoes. Totally up to you!
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