Hearty Hamburger Vegetable Soup:
Recipe passed down from my grandmother. I changes it up a bit to make it my own.
1. Brown 1.5lbs ground beef, drain off excess fat
2. Add 3 chopped yellow onions, cover and cook for 5min
3. Add 28oz can crushed tomatoes, water(Fill can 2.5x with water), 1/2c barley, 1tbsp salt, 1-2 tsp whole black peppercorns(I use more because I like them)
Cover and simmer 1 hour
4. Add 3 potatoes(cubed), 3 carrots(sliced), 3 stalks of celery, including leaves(sliced), 1 bag of mixed frozen veggies(I use green beans, carrots, peas and limas) 1tsp pepper, 3tsp steak sauce and 2tsp Worcestershire sauce. Bring to a boil
5. Reduce heat, cover and simmer 2+ hours
Entry #2
Italian Wedding Soup:
Ingredients
4 qts chicken broth or stock (home-made or purchased)
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
8 cups baby spinach
1 cup basil leaves, torn
½ cup freshly grated parmesan or pecorino romano cheese
6 cloves of garlic
1 small can of diced tomatoes, undrained
½ lb of pasta (ditalini, bowtie, penne or your favorite pasta)
Mini meatballs (recipe follows)
½ lb ground beef (may substitute ground turkey)
½ lb ground pork (may substitute ground turkey)
2 eggs, lightly beaten
1/3 c freshly grated parmesan or pecorino romano cheese
Approximately 1 cup of bread crumbs (add until mixture comes together nicely)
Salt and pepper to taste
Directions
Cook pasta until al dente and keep in a container on the side. The pasta will be added to individual bowls.
In a large stock pot, sauté onions, carrots, and celery until softened. Add garlic and sauté another minute.
Add 4 quarts of stock and can of diced tomatoes to the vegetables and bring to a simmer.
Mix ingredients for meatballs and form into ½ in balls. Drop them into simmering stock, stir gently, cover pot, and remove from heat. Let sit covered for 10 minutes.
Assembly
Add pasta, baby spinach, and some of the broth/vegetable/meatball mixture to a soup bowl. Stir to combine. The spinach should wilt from the heat.
Garnish with torn basil leaves and grated cheese.
Entry #3
Tortellini Chicken Soup
Prepare a chicken stock:
Add chicken parts to crockpot with onion and celery with about 2 cups of water. Set on low for 24 hours, stirring occasionally about every 4 hours to help knock meat off bones. I typically use a carcass from a roaster.
Pull out bones and set aside chicken. Add stock and veggies into blender and mix until onion and celery are gone. Divvy up and freeze.
To make the soup, add chicken legs, celery, garlic powder, parsley and water to crock pot. Use enough water to cover chicken. Cook on low for 4 hours. Remove meat from chicken legs and place meat and bones back into crockpot. Add stock (about 2 cups) into crockpot along with carrots. Cook on low for 2 to 3 hours until carrots reach desired tenderness.
Prepare tortellini. Do not combine into crock pot. The tortellini tends to get mushy. Add tortellini to soup bowl and cover with chicken soup. Season with salt, pepper or Parmesan cheese. Enjoy!
Entry #4
Potatoe Soup
Potato Soup (can be made either in the crockpot or stove top)
Ingredients:
1 30 oz frozen hash brown potatoes
2 cans of chicken broth
2 cans of cream of potato soup
1 cup carrots (I shred mine)
1 tsp minced garlic
pepper to taste
1- 8oz package of cream cheese
toppings: bacon, green onion, cheddar cheese
Directions:
In a crock pot combine potatoes, broth, soup, carrots, garlic, and cook on low for 5 hours. Stir in cream cheese. I usually add a handful of cheddar cheese and cook for another 30 minutes. Garnish.
Stove top- cook carrots and garlic for about 5 minutes then add the rest of the ingredients. Cook until potatoes and carrots are soft. Add cream cheese.
Entry #5
Taco Soup
Ground beef
Onion
Taco seasoning
Or
Ground cumin, garlic powder, chili powder, cayenne pepper, black pepper, paprika & salt
2 cans of Rotel diced tomatoes with lime and cilantro
Chilie peppers
1 small can of beef broth
Frozen corn
Instructions:
Serve with a dollop of sour cream, taco cheese and avocado or whatever you like.
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