Souper Dinners!

Welcome to this week's Friday's Five Favorites

When it's cold outside a bowl of soup is just what your family needs to feel warm all over!  I really enjoy a bowl of hearty homemade soup for dinner.  Served with cornbread or bread sticks and you got a great tasting, filling meal.  Most soups are full of vegetables so they're good for you.  Here are some favorites, starting with a new recipe.

1. Homemade chili  O.K. You might not call chili a soup, but it's served in a bowl and that's good enough for me.  Homemade is sooo much better than that from a can.

1 lbs. ground beef
1 medium onion
1 can tomato sauce (15 ounce)
2 cans beans (15 ounce each) with liquid (I used 1 can pinto beans and 1 can small red beans)
1/2 diced green pepper
1/4 cup diced celery (1 stalk)
1 can tomatoes (14 ounce)
1 teaspoon cumin powder
1 tablespoon chili powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar

Brown ground beef in skillet. Drain off fat. In large pot, combine the beef and all the ingredients. Bring to a simmer over medium heat. Reduce heat and simmer for 2 to 3 hours. Stir often to keep from scorching on the bottom. Or use a slow cooker, 8 hours on low 4 hours on high.



2. Tortilla Soup This is a really quick soup that will please your hungry family. Just open some cans! For recipe go here.

3. Minestrone Soup This minestrone is better than Olive Garden's, I'm not kidding. This recipe makes a lot, enough to share or freeze. If freezing don't add the pasta till you heat it to serve.
For recipe go here.



4. Broccoli Cheese Soup Creamy, cheesy, yummy need I say more? This is family favorite. For recipe go here.



5. Cream of Wild Rice Soup This is a flavorful, creamy soup, with a yummy chewiness of wild rice and a surprise crunch from the almonds. For recipe go here.

Enjoy!

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Homemade Tomato Soup

What to do, what to do?  Too many tomatoes to eat fresh, not enough to make a batch of salsa or juice.  I can always share with the neighbors which I often do, but there won't be very many more tomatoes this year.  We picked every tomato, even the ones that were just turning red before the first frost 5 days ago.  This year's fall has been kind to gardeners, the first frost didn't come till October.  This is amazing for South East Idaho.  The perfect solution is to make a batch of the BEST Homemade Tomato Soup.  I love this soup.  My son raves about this soup.  At our house we like to have toasted cheese sandwiches with tomato soup.  You can make a batch to freeze (do not can this recipe) or make a batch to enjoy for dinner.  I have done both this fall.  Since I have a small freezer I have also frozen 5-6 cups of tomatoes to make into soup this winter.  This saves room compared to 9-10 cups of soup the recipe makes.  This recipe is from the Gardener's Community Cookbook, I have made a few changes.  I use a stick blender to puree the soup.  To be honest I'm not sure I'd bother pureeing the soup if I didn't have one.  I would chop the tomatoes before starting.  Look at pictures at bottom of post. 

4 tablespoons butter
1 large onion finely chopped
3 pounds of tomatoes peeled and quartered, this is about 6 large tomatoes or 5-6 cups of tomatoes
1 teaspoon dried thyme
1 tablespoon fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/8 teaspoon pepper
4 cups vegetable broth
1/4 cup flour
1/2 teaspoon sugar opt.
1 cup whipping cream opt.







In a large heavy soup pot melt butter.  Add onions and saute over medium heat until soft, about 8 minutes. 

Add tomatoes, thyme, basil, salt and pepper stir to mix.  Bring to a boil and cook over medium heat 8 minutes.  Allow mixture to cool enough for next process. 

Puree tomato mixture.  I use a "stick" mixer to puree the soup in the pot it is cooked in.  You can puree the mixture in a blender or food mill or a victorio strainer (a strainer will remove the seeds, I really don't mind the seeds).  A word of caution, do not put a hot liquid in a blender and it turn on. The liquid will explode.  I don't know the science behind it, but trust me it makes a big mess and can burn you!!!!!!!!!  Return tomato puree to soup pot. 

Heat 1/2 cup of vegetable broth.  (I use my microwave, 30 sec. on high.)   Whisk in flour till smooth.  Stir flour and broth mixture into tomato puree.  Add remaining vegetable broth and bring to a boil.  Reduce heat and simmer for 5 minutes.

Remove pot from heat.  Stir in sugar and cream.  Do not boil soup after you have added the cream.

How to chop tomatoes if you are not going to puree soup.

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Chili

When it's cold outside a warm bowl of chili can make you feel warm and cozy.  Homemade chili is simple to make and is so much better than what you can buy in a can.  Southern Cornbread is the perfect partner for chili.   

1 lbs. ground beef
1 medium onion
1 can tomato sauce (15 ounce)
2 cans beans (15 ounce each) with liquid (I used 1 can pinto beans and 1 can small red beans)
1/2 diced green pepper
1/4 cup diced celery (1 stalk)
1 can tomatoes (14 ounce)
1 teaspoon cumin powder
1 tablespoon chili powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar

Brown ground beef in skillet.  Drain off fat.  In large pot, combine the beef and all the ingredients.  Bring to a simmer over medium heat.  Reduce heat and simmer for 2 to 3 hours.  Stir often to keep from scorching on the bottom.  Or use a slow cooker, 8 hours on low 4 hours on high.

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Broccoli Cheese Soup

First and foremost, our thoughts and prayers go out to the families who were so greatly affected by the tragedy of 9/11.  I will never forget watching the second plane hit while I was in my 1st hour class my senior year of high school.  I've been to ground zero and it was an unforgettable experience to say the least.

Second, don't forget to enter out Halloween banner giveaway!  Go here to check it out.

Third, good old fashion comfort food!  Broccoli Cheese Soup, just looking at it makes my heart happy!

Are you a cheese lover?  You can bet I am! I put the golden goodness in a lot of my dishes and eat it on almost anything. (Except a hamburger, I know I'm crazy!) I wish the stuff wasn't so darn expensive!  Anyway, cheese is amazing.  Then if you combine it with my favorite vegetable, broccoli, we've got something special.  This soup is a sure fire way to make me happy.  This is a great meal to serve on those cool fall days or the chilly winter ones that are right around the corner.  I'm also trying to add more meatless meals to our menu and this one is high on the list.

Here's what you'll need:

2 tablespoons of butter
1/2 to 1 cup chopped onion
1/4 cup flour
5 cups milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon basil leaves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
3 cups broccoli flowerets (I like to make my pretty darn small)
1 lb sharp cheddar cheese (you can use any strength of cheese you like but sharp gives you more bang for your buck!)

To start, you'll need to melt the butter in at least a 4 quart pot.  Next add in the onion and saute it for about 5 minutes.  Now, stir in the flour and half of the milk, mix this combination well.  Then add the rest of the milk, salt, mustard, basil, Worcestershire sauce and pepper.  Make sure you stir all that good stuff well.  Finally the broccoli gets to join in the fun, add all 3 cups.  Over medium heat, bring the milk close to the boiling point.  Let the soup cook for 20 minutes.  You have to be careful not to let the milk scald so stir fairly often.  Now, for the best part, add the cheese!  You're almost there and it's going to be well wroth the wait!  All you have to do is stir in the cheese well and wait for it to melt, give it 5 minutes or so. 

There you go, easy cheesy!   I usually serve this with some sort of bread to make the meal a little more filling, this time it was breadsticks.

Enjoy!

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Tortellini, Bean and Pesto Soup

Pesto, Pesto, Pesto! If you love pesto then this is a recipe for you.  If you're not sure if you love pesto or not then this is also a recipe for you.  I LOVE this soup!  My friend Debbie introduced this recipe to our dinner group and ever since it has made a regular apperance at our table. 

Here's what you'll need:

2 tablespoons butter
1 finely chopped garlic clove
1/2 cup of chopped carrot
1/2 cup of chopped onion
1/2 cup of chopped celery
6 to 8 cups of water
2 teaspoons vegetable or chicken bouillon granules
1 can of drained kidney beans
10 oz of dried cheese-filled tortellini  (the best pasta ever invented!)
1 tablespoon parsley
1/4 teaspoon pepper
6 tablespoons of basil pesto
Grated parmesan cheese

Start by melting the butter in a large pot.  Once butter is melted add the garlic and veggies, cook for about 10 mins, stirring often.  Next add water and bouillon granules.  Heat this to boiling and then reduce heat to simmer.  Add in the beans, tortellini, parsley and pepper then cover and let the soup simmer for about 20 mins or until the tortellini is tender.  Top each serving with a generous helping of basil and cheese.

This soup amazing! Enjoy!
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Cream of Wild Rice Soup

Sometimes I wonder why I don't make homemade soups more often, they're sooo good.  Talk about comfort food.  To top it off they're usually good for you too.  This one has half and half in it, but to balance that there are vegetables and the wild rice, a whole grain.  This is a rich, creamy soup, with a yummy chewiness of wild rice and a surprise crunch from the almonds.  You should try it.  Set your bread maker to have a loaf of bread ready in time for dinner and enjoy a great meal.

1/2 cup wild rice
4 cups chicken broth, divided
1/3 cup slivered almonds, toasted
6 tablespoons butter
1 medium onion, chopped
3 carrots, thinly sliced
2 ribs celery, sliced
1 cup mushrooms, sliced and lightly chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half

Start wild rice cooking in a small sauce pan with 1 1/2 cup of the broth.  Bring broth to a boil, add rice.  Reduce heat to a hard simmer and cover.  Check rice in 40 minutes.  It may take longer, rice should be tender. 

Toast almonds.  How to toast almonds.

Melt butter in large saucepan; saute onion, celery and carrots till tender.  Add mushrooms, saute 2 more minutes.  Blend in flour, salt and pepper; gradually stir in broth.  Heat to boiling, stirring to prevent scorching on the bottom of the pan.  This will thicken the soup.  Reduce heat to low.  Stir in rice; simmer about 2 minutes.  Blend in half and half and almonds.  Heat to serving temperature.  Do not boil.  Enjoy!

Variations: Add chopped ham or cooked, crumbled bacon.  Add 1/2 teaspoon rosemary.

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Minestrone Soup

Best tasting minestrone soup ever.  This recipe makes alot, enough to share or freeze.  If freezing don't add the pasta till you heat it to serve.

1 lb sausage
2 28 oz cans tomatoes
1 15 oz can tomato sauce
1½ quart water
1 can beef consume or use beef bullion to make 2 cups
3 onions, chopped
3 carrots, peeled and sliced
3 stalk celery, peeled and sliced
½ teaspoon garlic
1½ teaspoon basil
1 tablespoon parsley
1 teaspoon oregano
1 15 oz can green beans don’t drain
1 15½ garbanzo beans, rinsed
1 15 oz light red can kidney beans, rinsed (or black beans)
1 teaspoon salt
1 teaspoon sugar
1 cup small sea shell pasta (not cooked)

Brown sausage, drain off grease.  In a large stock pot combine all ingredients except the pasta.  Simmer 4-5 hours. 

20 minutes before serving add pasta.          

For more flavor buy mild Italian sausage.  

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Tortilla Soup

This is a realy quick meal that will please those hungry mouths that are begging,
"What's for dinner?"  Just open some cans!

1 can creamed corn
1 can corn not drained
1 can black beans, drained and rinsed
2 cups salsa
1 cup cooked chicken (use left over chicken or canned)
1 teaspoon chili powder or more to taste

crushed tortilla chips for garnish optional
grated cheese for garnish optional
sour cream for garnish optional

Combine creamed corn, corn, black beans, salsa, chicken and chili powder in large pan, heat till simmering.  Serve with crushed tortilla chips, grated cheese and sour cream.

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