Creamy Tomato Soup

One rainy day I wanted tomato soup but I didn't want the yucky stuff from a can.  So I went searching for a recipe with the ingredients that I had on hand.  I came across this one from Taste of Home.  It was simple, easy and delicious.  This is a good recipe to double and try to do one of my favorite things: cook once, eat twice.  This soup freezes very well and is easily warmed back up in the microwave.

Ingredients:

• 1 can (29 ounces) tomato sauce

• 1 cup heavy whipping cream, half and half or milk

• 1-1/2 teaspoons brown sugar

• 1 teaspoon Italian seasoning

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Directions:
• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

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Cream of Chicken Soup

On my continuing quest to get away from processed foods, I have finally found a wonderful, easy and delicious recipe for cream of chicken soup.  This soup is such a staple for so many recipes.  With this recipe you can control the amount of salt and the seasonings.  This is made from a cold roux, which is an easy way to make a thicken solution.  For the broth starter, whenever possible, I use the broth from boiling chicken.  When I have extra broth, I bag it in quart freezer bags in 2 1/2 cup amounts.  I took this recipe from Pinch of Yum.


This recipe makes about 3 cups which is equivalent to two cans of prepared soup.

Ingredients:

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. black pepper
• 1 tsp. salt
• ½ tsp. parsley

Directions:

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Broccoli Soup

This is an easy and very delicious soup but I love anything broccoli.  This recipe is from my church cookbook that I helped to put together about 20 years ago, and this particular recipe belongs to Karen Biddle.

Ingredients
1 1/2 quarts water
1 bunch broccoli, chopped fine
3/4 cup onion, chopped fine
2 teaspoons of chicken base (you can also use bouillon cubes - if you do you need to use 3-4)
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon garlic salt
8 ounces of Velveeta cheese, chunked
2 cups of milk, cream or half and half
1/4 cup butter
1/2 cup cornstarch mixed into 1/2 cup coldwater for thickening

Directions
Bring the water to a boil.  Add chicken base, broccoli, and onions and lightly boil for 10 minutes or until tender.  Turn the heat down to medium to medium high and add spices and cheese.  Stir until cheese melts.  Add milk and butter and stir until butter is melted.  Add the thickening mixture and bring to a boil.  Watch carefully because it can burn easily.

Slow-Cooker Beef and Vegetable Soup

Slow-Cooker Beef and Vegetable Soup

I love using my crockpot any time of the year.  This is a recipe from Swanson Broth.  I usually do not use a prepared broth, I use a broth starter and add it to water.  That way I can control the amount of preservatives and sodium, at least a little more. 

Ingredients:

1 lb. beef for stew, cut into 1-inch cubes

Ground black pepper   to taste

2 tbsp. all-purpose flour, unbleached

2 tbsp. vegetable oil

3 large onions, chopped (about 3 cups)

12 small red potatoes, cut into quarters or about 5 Idaho or russet potates, cut into 1 inch squares

2 medium carrots, sliced (about 1 cup)

4 cloves garlic, minced

1 tbsp. chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed                                    

2 tbsp. tomato paste                                                                                      

4 cups Swanson® Beef Broth or a broth you make from a starter

Sour cream (optional)                                    

Chopped green onion (optional)

 

Directions:

 

1. Season the beef with black pepper and coat with the flour.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned.

3. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup of the broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours or until it's done.

4. Serve with the sour cream and chopped green onions, if desired.

 

Senate Bean Soup

The Famous Senate Restaurant Bean Soup Recipe 

 

Living in Eastern Kentucky, dried  beans are a way of life.  When traditional soup beans get boring, we make this Senate Bean Soup.  It is quite tasty and so easy to make.  This is wonderful with cornbread, fresh sliced tomatoes and cucumbers and a cobbler for dessert.

Ingredients:
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Directions:
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.