Lasagna Soup

Apparently this is a lighter version of a Paula Deen recipe. I've never tried the original, because this one is plenty flavorful and filling.  It really does taste just like lasagna!

Lasagna Soup

2 tsp olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken lasagna noodles (You can use whole wheat noodles for an even healthier version.)
1/2 cup chopped fresh basil (I didn't use quite this much.  I think I used probably half that.)
3 tablespoons grated parmesan cheese

1/2 cup shredded mozzarella cheese (again, you could go low-fat here, but I don't)

1.  Heat olive oil in a large pot or Dutch oven over med-high heat.  Add sausage, onion, bell pepper, and garlic.  Cook until sausage is browned and veggies are tender, about 8-10 minutes.

2.  Add broth, tomato sauce, tomatoes, salt, and crushed red pepper.  Simmer about 20 minutes on medium-low heat for about 20 minutes.

3.  Bring back up to a boil, and add noodles.  Cook on medium heat, uncovered, until noodles are done, about 10-12 minutes.

4.  Remove from heat, and stir in basil and cheeses.

Serve with breadsticks or warm crusty bread.


source:
The Deen Brothers

Fire-Roasted Tomato Soup

If you want to go a step above opening a can of Campbell's tomato soup, this is your recipe.  It takes only slightly longer to prepare and is much creamier and tastier.  I like to serve it with grilled cheese sandwiches.
Note that it didn't all quite fit in my blender, so either do it in two batches or just use an immersion blender.

Fire-Roasted Tomato Soup

2 (28oz.) cans crushed tomatoes
1 (14.5 oz) can fire-roasted diced tomatoes (or Italian diced tomatoes)
1 cup heavy whipping cream
1 1/2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

seasoned croutons

1.  Process all ingredients (except croutons) in a blender until smooth and pour into a large saucepan or use an immersion blender in the saucepan.
2.  Cook over medium heat 15 minutes or until thoroughly heated.  (Do not boil.)

top individual servings with seasoned croutons.  (I like the Texas Toast Cheese & Garlic ones.)


source:  emeals

Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Meatball and Orzo Soup

I'm a HUGE fan of soup, but it is sometimes hard to find one which garners as much enthusiasm with the kids as it does with me.  This one comes close.  It's also extremely easy to make and comes together quickly. And if you use turkey meatballs it's quite healthy as well.

Meatball and Orzo Soup

1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced
2 carrots,finely diced
1 1/2 tsp.minced garlic
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz.  petite-diced tomatoes, with their liquid  (I will also sometimes use Italian or Fire-Roasted tomatoes for an extra boost of flavor.)
1 lb. pre made meatballs or turkey meatballs (I like the Italian Meatballs at Aldi the best.)
1/2 cup ditalini noodles or orzo
3 cups fresh spinach, coarsely chopped
dash of crushed red pepper, optional (I leave this out for the kids, as they don't like the heat.)

1. In a largestockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes.
2.  Add the broth, water, and tomatoes, cover it, and bring it to a boil. Add the meatballs and orzo, and stir frequently for a minute or two so the noodles don’t stick to the bottom of the pot. Add crushed red pepper, if using.  Simmer the soup for 15 minutes, partially covered, stirring occasionally.
3.  Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.

As with many soups, I like to serve it with my perfect Bread Machine Dinner Rolls.


source:  Mom Made Foods

Chicken, Escarole and Rice Soup

What is escarole, you ask?  I didn't know, other than it was a leafy, lettuce-y type of vegetable.  The problem was, I didn't know which. Neither did most of the employees at the grocery store. In the produce department, the signs for escarole, endive, bok choy, radicchio, arugula, and bibb and boston lettuces were all grouped together over the display.  It wasn't clear which was which.  I was pretty confident on a few of them, but some left me guessing.  I asked employee after employee to help me with the escarole, and they were all stumped.  Finally the produce manager came and helped me.  It was the least fresh-looking of the bunch, so he gave it to me for $1 instead of the upper $2.xx something that it was advertised for.  Since it was going chopped up into the soup that night I was okay with it's less that perky status, after I removed the outer limpy leaves.

It turns out that I like escarole and it is delicious in this soup.  However, if you don't get slightly limpy escarole from the produce manager, it is more expensive then I like to pay for my greens.  I might suggest, if the escarole is not on sale, trying spinach in the recipe instead.  Slightly different flavor of course, but I find that spinach holds up marvelously in soup and a big Costco sized clamshell of the stuff goes a long way.   I will probably do the spinach until the farmer's market is open and I can get yummy fresh escarole in the summer.

Chicken, Escarole, and Rice Soup

2 Tbsp. olive oil

1 onion, chopped

1 clove garlic, finely chopped

1 head escarole, trimmed, washed and thinly sliced, approx. 10 cups (can use spinach)

3 14-oz. cans chicken broth

½ c. long-grain rice

¾ lb. boneless skinless chicken breasts, cooked and cut into small cubes

1 16-oz. can italian diced tomatoes  

black pepper to taste

Parmesan cheese

1.  In a large pot heat oil over medium-high heat. Add onions and garlic. Sauté’ until just beginning to color, about 3 minutes. 

2.  Add escarole (or spinach) and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.  

3.  Add the remaining 2 cans of broth and return to a simmer.  

4.  Add rice and simmer for 15 minutes. 

5.  Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper to taste. Sprinkle parmesan cheese on top of each bowl of soup.

source:  Carrie J.

Roast Beef Italian Soup

This is my favorite recipe to make when we have leftover pot roast. I found it on the internet years ago.   I keep the stock that comes from making the roast to use in the soup.   Sometimes I vary the amount of peppers, or sometimes I mix it up and use red and green peppers.  Depending on the seasoning in the Italian diced tomatoes, you may need to adjust the seasoning.   I have also adapted it for the slow cooker by sauteing the onion and peppers and then tossing all the ingredients in the slow cooker for about 4 hours.  

 It is so good with a crusty bread on a cold night.

Roast Beef Italian Soup

1 onion, chopped
1 bell pepper, chopped
1 Tbsp. olive oil
4 c. beef stock
8 oz. mushrooms, sliced
1 can diced tomatoes, italian recipe
2 c. cubed leftover roast beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt & pepper to taste
fresh basil

1.  Heat oil in the bottom of a large pot.  Saute onions and peppers about 5 minutes or until tender.
2.  Add remaining ingredients.  Simmer for about half an hour. Toss a handful of fresh chopped basil over the top before serving.

source: unknown

Cheeseburger Soup

This recipe comes from one of the teachers at the school where I used to work.  She brought it to a potluck and everybody raved about it so she forwarded on the recipe.  My husband also raved about it and has deemed it blog-worthy. 
I usually buy ground beef in a large family size package or two when it goes on sale and brown most of it up immediately and then freeze it in 1 lb. packages to make for easy recipes.  This one came together pretty quickly as a result.  

Cheeseburger Soup

3/4 c. chopped onions
3/4 c. chopped carrots
3/4 c. chopped celery
1 tsp. basil
1 tsp. parsley
1 Tbs. butter
3 c. chicken broth
1 pound ground beef, browned and drained
4 c. peeled, diced potatoes

3 Tbs. butter
1/4 c. flour
1 1/2 c. milk
1/4 c. sour cream
12 oz. processed American cheese (Velveeta or sliced American cheese)
salt & pepper 

1. In large saucepan, saute onions, carrots, celery, basil, and parsley in butter until tender, about 10 minutes. 
2. Add broth, potatoes, and beef.  Bring to a boil, then reduce heat to simmer for 10 to 12 minutes until potatoes are tender.
3. Meanwhile, in a medium saucepan, melt butter.  Stir in flour and cook for 2 to 3 minutes until bubbly.  
4.  Stir in milk and sour cream.  Cook until thickened, stirring often.  Add cheese and heat on low until melted smooth.  
5.  Add cheese sauce to soup. Stir until well blended.  Add salt & pepper to taste.

source:  Allyson M.

Chicken & Dumplings

This will be a difficult recipe to explain, as it's one of those family recipes that have been passed down over and over without being written in any detail.  You add things until they taste right and cook them until they are done.  The old fashioned way does take most of the day, though there are a few shortcuts, such as cooking chicken the day before.  I also sometimes use a large package of 8 chicken thighs instead of a whole chicken, if they happen to be on sale.  Either way, don't just use boneless skinless, chicken breasts.  You really want the flavor of the dark meat and bones in the broth.
Another item of note is the chicken base.  It is not the same as bouillon.  A good chicken base will list "cooked chicken" as it's first ingredient.

Chicken & Dumplings

1 plump, whole chicken
2 c. Bisquick
2/3 c. milk
2-4 Tbsp. Chicken base
Chicken stock or water (up to 16 cups)

1.  Place whole chicken in large stock pot (be sure to remove any giblet packets).  Cover with water.  Bring to a rolling boil.  Lower heat to medium and cover.  Continue to boil, turning occasionally, for 30 minutes-1 hour or until chicken is done.  (Legs will start to fall apart from chicken.)
2.  Remove chicken and allow to cool completely.  Reserve stock.  When chicken is cooled remove meat from bones.  Skim fat from top of stock.
3.  Add more chicken stock or water until you have about 4 quarts and heat over high heat.  Add chicken base according to taste. (More if you are just using water, less if you are using a seasoned stock.)  Add chicken back in and bring again to a rolling boil.
4.  Prepare dumplings by combining bisquick and milk in medium bowl.  Roll dough out very thin on a floured surface.  Using a pizza cutter, cut them into strips, about 1 in wide and 3-4 in long.
5.  Drop the dumplings, one by one, vertically into the boiling pot.  If the dumplings cover the top of the pot, use a spoon to create a small opening to drop dumplings down in to.  DO NOT STIR!  Lower heat to medium and let them continue to boil.  At first the dumplings will all float on top and look like a fluffy white blob.  Eventually, (around 12-15 minutes) they will separate somewhat and you will see a more opaque gravy in between instead of a thin, clear broth.  That is how you will know they are done.
Note:  They often taste even better the second day, as the flavors have more time to develop together.

Finished chicken and dumplings.

source: Mom

Hearty Bean and Barley Soup

I must admit that I didn't take the time to take pictures of this one.  I was in a hurry and ran out the door to book club almost as soon as it was done.  Just picture a colorful soup with bright orange, green and red, and sprinkled with a little parmesan cheese on top.  Maybe a roll on the side.  Can you visualize it?  Good, now you don't need a picture.

Hearty Bean and Barley Soup

7 c. fat-free, low sodium chicken broth
1/4 tsp. crushed red pepper
3 tsp. minced garlic
1 tsp. crushed rosemary
2 Tbsp. olive oil
1 c. chopped onion
1 c. finely chopped carrot
1/4. cup chopped celery
1 can diced tomatoes, undrained
1 c. uncooked quick-cooking barley
1 can dark red kidney beans, rinsed and drained
10 oz. spinach leaves (flat leaf or baby spinach)
1/4 tsp. black pepper
1/2 c. grated fresh parmesan cheese

1.  Measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.
2.  Heal oil in pan over medium heat.  Add onion, carrots and celery.  Cook 6 minutes or until they begin to soften. 
3.  Add garlic, crushed red pepper, and rosemary and cook another minute.  Add broth, mashed beans, whole beans, tomatoes, and barley.  Bring to a boil. Reduce heat and simmer 15 minutes.  Stir in spinach and black pepper. Cook 5 more minutes or until barley is tender.  Sprinkle each serving with cheese.

source:  Cari C.

Tortilla Soup

This is one of my go-to last-minute throw-together recipes.  I can easily make it with ingredients I usually have on-hand.  It's a great way to use up cooked, leftover chicken, and really warms the belly on a cold night. 

Tortilla Soup

2 cloves garlic
1 med. onion, chopped
1 Tbsp. olive oil
4 c. chicken broth
2 c. cooked, cut-up chicken
1 bunch cilantro
1 1/2 c. frozen (or canned) corn, thawed and drained
1 can black beans, rinsed & drained
1-2 can recipe cut diced tomatoes (I only used one.)
1/8 c. taco seasoning (1 pkg.)

jack or cheddar cheese, shredded
tortilla chips

1.  Heat oil in large pot. Saute garlic and onions in oil until soft.
2.  Add broth, tomatoes, corn, beans, taco seasoning and chicken.
3.  Simmer at a med. heat for around 20-30 min. Add cilantro and simmer a few more minutes.
4.  Serve garnished with crushed tortilla chips, cheese and cilantro.

 

source:  Erin P.

Parmesan Corn Chowder

I like to use fancy words when making this soup.  Words like, aromatics and roux.  Really, it's just a creamy, cheesy vegetable soup.  It's excellent with hot rolls or crackers.

Parmesan Corn Chowder


2 c. chopped, peeled potato
1/2 c. thinly sliced carrot
1/2 c. thinly sliced celery
1/4 c. chopped onion
1/4 tsp. pepper
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1 c. freshly grated Parmesan cheese
2 cans creamed corn
Bacon, cooked & crumbled  (I would say that this is optional, but for me, bacon is never optional.)

1.  In a large pot, stir together 2 c. water, potato, carrot, celery, onion, and pepper.
2.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.
3.  Meanwhile, in a large saucepan, melt the butter, whisk in the flour.
4.  Add milk all at once and cook for 1 more minute.
5.  Add the cheese, stirring until melted.
6.  Carefully add the cheese mixture to the vegetable mixture.
7.  Stir in the corn, and continue to heat through, stirring occasionally.  DO NOT BOIL.
8.  Stir in the bacon or sprinkle over individual servings.

source:  Erin P.

Chicken Noodle Soup

This is one of those recipes gets passed down from generation to generation and never gets written down.  I'll make an attempt, however.

The best way to start is by cooking a whole chicken in a stockpot on the stove, taking the chicken out, letting it cool, deboning it, putting the chicken back into the stock, etc. While this yields the best result it isn't quick enough for your average weeknight dinner.  Instead, I'll often make it with precooked chicken, or cut up chicken breasts and thighs.

Chicken Noodle Soup

1 Tbsp. olive oil
1 lb. cut up chicken breasts or thighs (or some of each) OR 2 c. cubed cooked chicken
2 carrots, peeled and chopped
2 stalks celery, chopped
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried parsley
8 c. chicken stock
1/2 bag wide egg noodles

*up to 1 Tbsp. chicken base (optional)

1.  Heat olive oil in large pot.  Add chicken and cook until nicely browned.  (skip this step if using precooked chicken.)
2.  Add vegetables, thyme, pepper, parsley.  Cook about 5 minutes, stirring occasionally until vegetables soften.
3.  Add broth and bring to a boil. *Add chicken base.
4.  Add noodles and cook 8-10 minutes until noodles are done.

*Chicken base is NOT the same as bouillon.  A good chicken base will have the first ingredient listed as "chicken."  You may want to use it if you have a very weak flavored broth...such as a low sodium, low fat variety.  Taste the broth first (before it is boiling) and if it doesn't have enough good chicken flavor, then add the base while the stock is boiling.  It will dissolve best that way.
Remember that a little goes a long way.

source:  Mom

Chili

There are as many chili recipes out there as there are people.  Within my own family, this basic recipe has evolved to be different in each of my siblings' households.  Any way you make it, it's a great recipe for a cold day.

The Chili-O seasoning is key to my family's recipe, but when I run short I just use chili powder, garlic powder, cumin, and paprika.
The beans may be light or dark kidney beans, red beans, or chili beans.  I usually like to mix it up with a can or two of chili beans mixed with kidney beans.  The chili ready tomatoes add the most flavor, but regular diced tomatoes will work as well. 


Chili

1 1/2 lbs. ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cans chili-ready tomatoes
3 cans beans
2 pkgs. Chili-O seasoning
salt & pepper

1.  In skillet, cook ground beef until lightly browned.  Season with salt & pepper.
2.  Add onion and green pepper and cook for a few minutes until tender.
3.  Put meat/onion/pepper mixture in the slow cooker.  Add canned tomatoes and beans (Do not drain tomatoes.)
4.  Stir in Chili-O seasoning.
5.  Cook in slow cooker on low for 3-4 hours or on high 6-8 hours.
6.  Serve with Fritos, shredded cheddar and sour cream.

source:  Emily B.

Cheesy Enchilada Soup

This recipe is supposedly a copy of a recipe from Chili's.  I don't know, I've never tried their enchilada soup, but this one was goooooood.

You could easily use leftover cooked chicken in this recipe if you like, just omit steps 1-3.  This soup gets really thick as it sits, so you may want to add a little extra water or stock to thin it if you have leftovers the next day. 

If any of my local friends don't want to buy the "masa harina" for this recipe you can get some from me.  I have way more than I'm going to use any time soon.

Cheesy Enchilada Soup

1Tbsp. vegetable oil
1 lb chicken breast fillets ( approx. 3 fillets)
1/2 c.up diced onions
1 garlic cloves, pressed, to taste
4 c. chicken broth
1 c. masa harina
3 c. water
1 can. enchilada sauce  (10 oz.)
16 oz. Velveeta cheese
1 tsp salt
1 tsp. chili powder
1/2 tsp. cumin

1.  Heat oil over med. heat in a large pot. 

2. Add chicken breasts and brown for 4-5 minutes per side. 

3.  Set chicken aside, and shred to bite size pieces when it cools slightly.4.  Add onions and garlic to oil and sauté over medium heat for about 2 minutes
5.  Add chicken broth.
6.  Combine masa harina with 2 cups of water in a bowl and whisk until blended.  Add masa mixture to pot..
7.  Add remaining 1 c. water, enchilada sauce, cheese and spices to pot and heat through until cheese is melted and ingredients are well combined. 

8.  Add chicken. 

9. Reduce heat and simmer soup for 15 minutes or until thick. 

10.  Serve garnished with crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo

2 med.tomatoes, diced  

1/2 c.diced onion 

1 chopped fresh jalapeno pepper, seeded and de-ribbed  

2 tsp. finely minced cilantro 

1 pinch salt 

Toss ingredients together.

source:  Jennifer E.

Taco Soup

I love recipes where I can just open cans, dump them into a pot and create something yummy in minutes. This one is already heavy on the veggies, but if you want to make it even lighter, you can omit the ground beef or use ground turkey instead.

Taco Soup 

1 lb. ground beef seasoned w/ salt & pepper 
1 onion, chopped

2 cans Mexican style stewed tomatoes (or diced)

1-2 cans red kidney beans

1 can corn 

1 can green beans 

½ pkg. taco seasoning  

1 can refried beans 

1.  Brown hamburger, when lightly browned add onions and cook until done.

2.  Place hamburger and onions in a pot, and add all other ingredients.  Do NOT drain cans, you will use all the liquid in the cans.  

3.  Stir on med heat until combined and heated through.

4.  Serve with Fritos or tortilla chips and shredded cheese.

source:  Allison R.

Lentil and Spinach Vegetable Soup

While my husband is not normally a "soup for dinner unless there is meat in it" kind of guy, he requested I make this one.  It is full of flavor and the lentils are a great source of protein.

Don't worry if you can't find red lentils.  The brown ones (the most common kind) will do just fine, just be sure not to overcook them.

Lentil and Vegetable Soup with Spinach

1 Tbsp. olive oil

4 med. carrots, chopped

1 sm. onion, chopped

1 tsp. ground cumin

1 can (14 1/2-ounce) diced tomatoes

1 can (14- to 14 1/2-ounce) vegetable broth (chicken broth is fine)

1 c.dried red lentils

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 bag (5-ounce) baby spinach—I always do more

1.  In 4-quart saucepan, heat oil on medium until hot. 

2.  Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. 

3.  Stir in cumin; cook 1 minute.

4. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. 

5.  Stir in spinach. 

Makes about 7 1/2 cups.

Source:  Kathy A.