Zucchini Soup

1/8 cup olive oil
2-3 medium zucchini
1 medium onion
1 15 oz can white beans, drained (or 1 medium potato)
3 cups chicken broth (or, to make this vegetarian, veg broth)
1 heaping tablespoon of pesto
1 egg (optional)


Heat the oil in the bottom of a soup pot.  Give the zucchini and onion a rough chop then add to the oil to saute.

Once the vegetables are soft, add the beans and broth.  Simmer for 15-20 minutes.

Puree with hand-held or regular blender.  Add the pesto and the egg.  Simmer for another 10 minutes or so, until you can see that the egg is cooked.

It'll look like someone has already maybe tried to eat it and failed, LOL, but trust me this soup is super!!

Fast, Easy, Lo-Cal and Delicious Potato Soup

1 30 oz bag of Ore-Ida hash browns
3 14 oz cans chicken broth
1 14 oz can cream of chicken soup
7 strips of bacon, fried/cooked
1 8 oz package of cream cheese (full fat!)

Add bag of hashbrowns to crock pot.  Pour broth over to get the frozen chunks broken up.  Add the cream soup.  Mix.  Put on low for 7 hours.

After seven hours, add the cheese and stir until it melts (do not use fat free cream cheese - it won't melt).  Chop the cooked bacon and add.  Let it sit another hour.

According to My Fitness Pal, one 8 oz serving has: 187 cals, 16 grams of carbs, 10 grams of fat, 7 grams of protein

I really want to give credit where credit is due but I have no idea where this recipe originated, I just know that I found it on Pinterest and then promptly lost it.  It doesn't even look like it's pinned anymore.  :-(  Whoever thought this up, well done and thank you!!!

Potato Soup

It's starting to get cooler now and soup is one of my favorite things to eat in the fall.  This soup doesn't take all day to prepare and makes the house smell like bacon and onions.  Also, like most soups, it is better the second day.

Potato Soup

Yield: 3 Quarts

3 lbs red potatoes

6 cloves garlic

1 bundle green onions

1 lb bacon

1 (32 oz) container chicken broth

2 c chicken stock

2 c milk

¾ c butter

¾ c AP flour

½ c heavy cream

Peel and quarter potatoes so that they are about the same size.  Place in a 3-quart pot and cover with cold water.  Place pot over high heat and bring to a boil.  Check the potatoes after 10 minutes.  When the potatoes are almost cooked through strain them to remove the water and set them aside to cool.  While the potatoes are cooking, dice the bacon, trimming some of the fat and saving some to cook for topping.  Cut 1” off the top of the onions, then chop the onions, and mince garlic.

While the potatoes are cooling, add bacon, onion, and garlic to pot.  Cook, stirring occasionally over medium heat until bacon is cooked.  If bacon is too greasy remove some of the grease.  Once bacon has finished cooking add chicken broth, stock and milk.  Take 1 small potato and mash it in a bowl with some of the broth.  Add to the soup.  Bring the mixture to a simmer.  In a small saucepan, over medium heat, melt the butter.  Add the flour and whisk constantly.  Bring the butter to a boil, stirring constantly for 1 minute.  Stir into soup mixture.  Continue heating until thickened.  Add the potatoes and heavy cream to the soup.  When the potatoes have been heated through serve with cheese and crispy bacon.

Enjoy!!

Broccoli Cheddar Soup

1 can cream of chicken soup
1 can cheddar cheese soup
1 can water
2 cups broccoli florets
1 cups shredded cheddar
1 T. cornstarch

Steam the broccoli. Combine soups and 1 can of water over medium heat, once heated add shredded cheddar. Once melted, add broccoli. Puree in blender. If it's not thick enough, mix the cornstarch with a little water and add it to the soup, bring to boil, simmer while stirring.

Notes: I've always followed the recipes I've had by using chicken broth and the soups were good but not very thick. Yesterday I only had one can of cheddar cheese soup so I thought I'd use the cream of chicken to get volume and thickness. It totally worked. It was delicious.

French Onion Soup

Serves: 6

Oven Temp: 400°F

3 TBS unsalted butter, cut into 3 pieces

6 lrg yellow onions (about 4 lbs), halved and cut pole to pole into ¼-inch thick slices

Salt

2 c water, plus extra for deglazing

½ c dry sherry

4 c low-sodium chicken broth

2 c beef broth

6 sprigs fresh thyme, tied with kitchen twine

1 bay leaf

Pepper

1 sm baguette, cut on the bias into ½-inch thick slices

8 oz Gruyere, shredded (about 2 ½ c)

Adjust an oven rack to the lower-middle position and heat the oven to 400°F.  Generously spray the inside of a heavy bottomed large (at least 7 qt) Dutch oven with nonstick cooking spray.  Place the butter in the pot and add the onions and 1 tsp salt.  Cook, covered, 1 hour.  Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. 

Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are significantly reduced in volume and are very soft and golden brown, 1 ½ - 1 ¾ hours longer, stirring the onions and scraping the bottom and sides of the pot after 1 hour. 

Carefully remove the pot from the oven and place over medium-high heat.  Using oven mitts to handle pot, cook onions, stirring frequently and scraping the bottom and sides of the pot, until the liquid evaporates and the onions brown, 15-20 minutes, reducing the heat to medium if the onions are browning too quickly. 

Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, 6-8 minutes, adjusting the heat as necessary.  Stir in ¼ c water, scraping the pot bottom to loosen the crust, and cook until the water evaporates and another dark crust has formed on the pot bottom, 6-8 minutes.  Repeat the process of deglazing 2 or 3 more times, until the onions are very dark brown.  Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.  Stir in both broths, 2 c water, thyme, bay leaf, and ½ tsp salt, scraping up any final bits of browned crust on the bottom and sides of pot.  Increase the heat to high and bring to a simmer.  Reduce heat to low, cover, and simmer 30 minutes.  Remove and discard the herbs, then season with salt and pepper.

Croutons: Arrange the baguette slices in a single layer on a baking sheet and bake in a 400°F oven until the bread is dry, crisp, and golden at the edges, about 10 minutes.  Set aside.

To Serve: Adjust an oven rack 6 inches from the broiler element and heat the broiler.  Set individual broiler-safe crocks on a baking sheet and fill each with about 1 ¾ c of soup.  Top each bowl with 1 or 2 baguette slices and sprinkle evenly with Gruyere.  Broil until the cheese is melted and bubbly around the edges, 3-5 minutes.  Let cool 5 minutes before serving.

Source: Cook's Country Magazine

Broccoli Cheddar Soup

2 Cans cheddar cheese soup
2 cups broccoli florets and stems
1 Can Chicken Broth
1 Cup water

1 T Olive Oil

Saute broccoli in oil in soup pot. When softened, add soups and water. Stir gently to combine while bringing to a boil. Simmer for about 20 minutes. Puree in a blender, then return the soup to the pot and continue to simmer until ready to eat.

Baked Potato Soup (The Machine Shed)

2 ½ lb baby red potatoes (quartered)
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)

Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.

Serves 10-12

Vegetable Barley Soup

2 quarts vegetable or chicken broth
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper

Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.

Bean Soup

1 ½ c Northern Navy Beans
3 smoked ham shanks
1 ½ c celery
½ c onions
salt and pepper
2 c diced potatoes

Soak beans in soda water for a couple of hours or overnight. Cook ham for 1 ½ hours in a large stock pot in enough water to cover them. Remove meat from water and cut meat off bone. Place cut meat back into water. Add celery, onions and salt and pepper. Cook slowly for 1 ½ hours. Rinse beans and add to pot. Cook for 1 ½ - 2 hours longer. Add potatoes and cook for 30 minutes or until potatoes are tender.

This soup is best the second day.

Source: Grandma Conroy via sister, Colleen

Homestyle Bean Soup

2 T. garlic, minced
2 T. olive oil
1 12 oz. can tomato paste
2 15 oz. cans pinto beans, undrained
2 t. fresh parsley, chopped
2 14 1/2 oz. cans chicken broth
3 1/2 c. hot water
1/2 c. shell pasta
salt and pepper to taste
Garnish: fresh Parmesan cheese, grated and fresh parsley

Saute garlic in oil until tender. Blend in tomato paste, beans and parsley. Stir well and simmer 2 minutes. Blend in chicken broth and water; bring to a boil. Add pasta and simmer until tender; 8-10 minutes. Garnish with Parmesan cheese and parsley.

Notes: I used white kidney beans instead of pinto, and just one can. Next time I'll double the amount of pasta. Also, instead of, or in addition to the Parmesan, feta cheese is delicious with this soup.

Excellent for winter!

Source: The Cozy Home Cookbook from Gooseberry Patch

Baked Onion and Apple Cider Soup with Smoked Cheddar Cheese

½ cup (1 stick) unsalted butter

5 medium onions, peeled and thinly sliced

4 cups beef stock

4 cups fresh apple cider

2 teaspoons minced fresh thyme

Salt and freshly ground pepper to taste

8 slices of French bread 1/8 thick

8 thin slices of Gruyere cheese

3 to 4 cups grated smoked cheddar cheese

1. In a large soup pot, melt the butter over medium-low heat. Add the onions and cook until well browned, about 15 minutes. Taking care not to burn them. Add the stock, cider, and thyme, bring the soup to a boil, then lower the heat and simmer the soup for 1 ½ hours. Skim the top of the soup periodically.

2. Season the soup with salt and pepper.

3. Preheat the oven to 400 degrees. Put oven proof soup crocks in a large roasting pan and fill the crocks with the hot soup. Pour hot water into the roasting pan to come halfway up the sides of the crocks. Top each crock with a slice of bread, a slice of Gruyere cheese, and 1/3 to ½ cup grated smoked Cheddar cheese. Bake until hot and bubbly.

Notes: I haven't made this yet, but my foodie friend, Julie has and it's fabulous. This is a traditional Shaker recipe that she served at her Thanksgiving dinner. I was lucky enough to partake of the leftovers a few days later. Trust me, this stuff is excellent.

Corn and Chicken Chowder (or, Corn and Potato Chowder)

3 T. butter or margarine, divided
1 lb. boneless skinless chicken breasts, cut into chunks
2 medium leaks, sliced (about two cups)
2 medium potatoes (cut into chunks)
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth
2 1/2 c. fresh corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt 1 T butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken; set aside.

Add 2 T. butter to drippings in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth, corn, Tabasco sauce, salt and chicken. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

or for Corn and Potato Chowder

2 T. butter or margarine
1/4 of a small red/yellow onion, diced
3 medium potatoes
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth/3 c. water plus three chicken broth cubes
2 1/2 c. frozen corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt the 2 T butter. Over medium heat, cook onion, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth/water and chicken cubes, corn, Tabasco sauce, and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

Notes: I sampled the Corn and Chicken and decided that it needed more of a kick so in addition to the green pepper I dicked up two jarred jalapeños and added them to the mix. Turned out great! Not too spicy but not too bland, either.

Minnesota Wild Rice Soup

3/4 c. uncooked wild rice
7-10 slices of crisp crumbled bacon or cooked chicken (optional)
1 8 oz can of drained sliced mushrooms
1 c. half and half
4 chicken flavored boullion cubes
2 T. butter
1 can cream of mushroom soup
4 c. water
2 stalks of chopped celery

Combine all ingredients in a crockpot and cook on high for four hours.

Notes: I found this recipe on a magnet at the airport last time we passed through and bought it thinking it would make a nice addition to the fridge. Then, after staring at it every time I opened the refrigerator door it occurred to me that the ingredients looked pretty good. Since it got kind of cold this weekend I gave it a try and holy moly was it good!

Beer-Cheese Veggie Soup

2 cups (8 oz.) cauliflower florets
1 cup plus 3 T. water
1 T. margarine
1/2 c. chopped onions
1/2 t. bottled minced garlic
1 t. Worcestershire sauce
1 can or bottle (12 oz.) light-bodied beer
1 can (14 3/4 oz.) fat-free chicken broth
3 T. cornstarch
2 c. half-and-half
2 c. (8 oz.) already-shredded Cheddar cheese
Reduced-fat real bacon bits (not imitation; optional)

Place the cauliflower and 1 cup of water in a microwave-safe covered casserole and microwave on high until tender, about 5 minutes. Meanwhile, melt the margarine in a 4 1/2-quart Dutch oven or soup pot over medium heat. Add the onions, garlic, and Worcestershire and stir well.

Add the beer. Raise the heat to high and boil 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and boil while you drain the cauliflower, chop it into bite-size pieces, and add it to the pot.

Combine the cornstarch and 3 T. water in a small container that has a lid. Shake until the lumps disappear, then set aside. Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts, then shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about two minutes. Serve garnished with bacon bits (if using).


Notes: I chop the cauliflower into bite-size pieces before I microwave, otherwise the heat of the cauliflower makes chopping difficult. This a very tasty soup that works as a Meatless Main Dish or as a first course. It's fancy enough to make people think you spent a lot of time on it, and it reheats well.

Source: Desperation Dinners, by Beverly Mills and Alicia Ross