Italian meatball soup (pioneer woman)

PREP TIME:

30 Minutes

DIFFICULTY:

Easy

COOK TIME:

45 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• Meatballs:
• 3/4 pounds Ground Beef
• 1/2 cup Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Ground Oregano
• 2 teaspoons Lemon Juice
• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• 1/2 teaspoon Salt
• 2 Tablespoons Tomato Paste
• 3/4 cups Onion, Chopped
• 3/4 cups Carrots, Chopped
• 3/4 cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• 1/2 pound Cabbage Chopped
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

INSTRUCTIONS

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top

Turkey Wild Rice Soup (Oh so Delicioso)

Ingredients

• 3 10.5 oz. cans chicken broth
• 2 cups water
• 1/2 cup chopped onions
• 1-2 chopped carrots
• 1-2 chopped celery ctock
• 1 box Uncle Ben's Wild Rice
• 8 slices bacon cooked and diced
• 1/2 cup butter
• 3/4 cup flour
• 2 cups half and half
• 1 1/2 cups turkey or chicken cooked and chopped

Instructions

1. In a large pot over medium heat, melt a little butter and saute onion, carrots and celery until soft.
2. Add the chicken broth and water.
3. Bring to a boil and add the wild rice, keeping the seasoning packet out to add to the roux.
4. In another sauce pan melt the butter or margarine over medium low heat, stir in the flour until you get the right consistency and then add the seasoning packet.
5. Mix until smooth and bubbly. Stir in half and half until all lumps are gone and it has thickened.
6. Add mixture to broth mixture and stir until all lumps are dissolved.
7. Add turkey (or chicken) and bacon.

Cauliflower Soup (pioneer woman)

Cauliflower Soup

August 3, 2009 968

PREP TIME:

30 Minutes

DIFFICULTY:

Easy

COOK TIME:

30 Minutes

SERVINGS:

6 Servings

INGREDIENTS

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
• 2 Tablespoons Fresh Or Dried Parsley, Chopped
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

INSTRUCTIONS

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

BUTTERNUT SQUASH SOUP WITH BACON (Bountiful Kitchen)

Butternut Squash Soup

Martha Stewart Magazine, Oct 2013
print recipe

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 1⁄2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshlyground pepper
1 3⁄4 cups chicken broth
1 3⁄4 cups water

Cook bacon over medium heat in large pot, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discardfat from pot but do not wipe clean.
Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme,1 tablespoon salt, broth, and water; increase heat to high and bring
to a boil. Reduce heat, cover, and simmer until squash is tender,12 to 15 minutes. Discard thyme.
Working in batches, purée soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon.I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.
Bacon and soup can be madeup to 3 days ahead, cooled completely, and stored in refrigeratorin separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.
Serves 10-12

Tips:
-I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!

Taco soup

1 lb of ground beef or 2 chicken breasts
1/4 cup taco seasoning
2 cans tomatoes
2 cans corn
2 cans black beans and red kidney beans
1 15 oz can tomato sauce

Shredded cheese, sour cream and nacho chips and green onion chopped up and maybe cilantro if you have it?

Ashly's Soup

3 cans chicken broth
2 cans white beans
1 1/2 C spaghetti sauce
1-2 bags spinach
4 chicken breasts or 1 roasted chicken picked apart
1 tsp crushed red pepper
sprinkle with parmesan cheese

Hearty Chicken Noodle Soup (Bleazards)

Ingredients

2 tsp chicken soup base
3C chicken soup stock
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 Cans cream of chicken soup (10oz)
1/4 C evaporated milk or 1/2 C whole milk
2 C cooked diced chicken
4 C of noodles cooked
Salt and pepper to taste

Directions

Heat soup base and stock together. Add carrots, celery and onions and simmer until veges are tender.
Add cream soup and milk. Thicken with roux (if needed). Then add cooked chicken and noodles.

Potato cheese soup

Ingredients

1 C chopped onion
2 C diced potatoes
1 C celery
1 C chopped carrot
1 C chopped brocolli

3/4 C butter
1/2 C flour
1 1/2 tsp salt
1/2 tsp sugar
dash of pepper
1 quart half and half
1 C shredded Valveeta cheese

Directions

Add enough water to barely cover veges and cook until tender (20 mins)
In another pan melt butter and add flour, salt, sugar and pepper.
Add half and half and cook until thickened.
Add cheese and stir until melted.
Add to the veges and heat through. You can use milk instead of half and half if you'd like.
I also blend up the soup a tiny bit to make it smoother.

Veggie soup

Ingredients

• 2 cans chicken broth (you may use low-sodium)
• 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade(click HERE) or store bought)
• 2 cans Italian diced tomatoes
• 1 small onion
• 2 cloves minced garlic
• 1 package sliced mushrooms
• 3 carrots, peeled and sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups fresh or frozen green beans
• 1 can kidney beans, drained and rinsed
• 3-4 cups shredded cabbage
• 1 tsp. Italian seasoning
• Salt and Pepper to taste

Instructions

• In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Veggie Tortellini Soup by Pioneer Woman

Veggie Tortellini Soup

February 21, 2016 0

PREP TIME:

1 Minutes

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 8 cups Low-sodium Vegetable Or Chicken Stock
• 6 ounces, weight Tomato Paste
• 1 bag 1 Lb. Frozen Mixed Vegetables
• 10 ounces, weight Fresh Cheese Tortellini
• 1/2 cup Heavy Cream (more To Taste)
• Salt And Pepper, to taste
• Fresh Parsley, Minced
• Fresh Basil, Chiffonade

INSTRUCTIONS

In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.