It’s totally a delicious-homemade-soup-kind-of-day being snowed in during the deep freeze of 2014. Most likely you will have all the ingredients without having to run to the grocery store to pick something up. Plus it is a very forgiving soup if you don’t have one of the ingredients.
This soup was inspired by a recipe that appeared on Facebook via the Back For Seconds Blog. I actually didn’t have any chicken on hand, but I did have some left-over cooked turkey from the holidays.
Kitchen Tip: A container of chicken base is something that I always have on hand in my pantry. First, I can control the amount of sodium in my broth. Plus I don’t need to worry about having enough cans or cartons of broth for large batches of soup.
Creamy Turkey and Rice Crockpot Soup
- 6 cups of chicken broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1 clove of garlic, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 3/4 cup long grain rice
- 1 to 2 cups of diced cooked turkey (or chicken)
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1/4 cup flour
- 1/2 cup milk
Add broth, onion, carrots, bay leaves, garlic, pepper, cumin to crockpot. Cook on high for 2 hours. Add rice and cook for remaining 2 hours. When rice is cooked and expanded, add turkey, peas and corn. In a small mixing bowl add flour and milk and whisk until smooth. Slowly add the paste to the soup to thicken.
Enjoy a hot bowl of soup and stay warm!!
Happy Spring! Well at least we finally had some sign of spring for a few days and now have drifted back to a touch of winter. But it sure makes me happy to see my garden has started to show a sign of spring because the asparagus is just starting to pop out of the ground. I am hoping to get a decent harvest finally this year, since it takes are few years to produce. Asparagus is my favorite vegetable and aside from the bulbs blooming, that is probably my favorite part about this time of year. Plus, finally good bunches of asparagus are available in the grocery store. So until I can harvest them myself…
This asparagus soup recipe was in my local newspaper and I can honestly say I never had this type of soup before. It was perfect comfort food to make for the rainy and chilly temps that arrived and reminds me that warmer temps are on the way!
Plus, I enhanced it to make it a healthier creamy soup. It was so easy and quite yummy!
2 lbs. asparagus, woody ends trimmed, reserve 8 spear tips
1 chopped onion
2 stalks of celery, chopped
1 carrot, chopped
1 clove of garlic
3 TB olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cups reduced sodium chicken broth
1/2 cup plain yogurt
Kitchen tip: I like to control sodium by using chicken soup base because I can add more water and reduce the measurement of the base. Use 5 cups of water and 3 teaspoons chicken soup base. I think the flavor is still good.
It a heavy stockpot, add olive oil and sautee onion, celery, carrot. Cook for 3 minutes, then add garlic, salt and pepper. Add asparagus and cook for 5 more minutes. Add chicken stock and simmer for 20 minutes. Blanch the reserved asparagus tips in water for 3 minutes. Once the soup is done simmering, use an immersion blender or puree the soup in batches in a blender. Return the soup to the pot and stir in the plain yogurt.
Garnish with the asparagus tips.
Hope everyone had a wonderful holiday and Happy New Year! This was one of the first recipes that I tried with my Christmas gift – a food processor. I had a mini prep machine and used it all of the time to chop smaller items. But, I figured with all that I am cooking, I could really benefit from a food processor. I am loving it!!
For the holidays I picked up a spiral ham at my local grocery store for our Christmas Eve dinner. I am glad it dawned on me to save the bone once I cut the meat off of the Ham. What a tasty soup it made….Ham and Pea Soup! Even the kids liked it…though they needed a little coaxing to try it, probably because it is not one of the prettiest soups they have seen. But my, was it yummy and quick to make!!
Ham and Pea Soup
5 carrots, sliced
2 stalks of celery
2 leeks (remove greens and root base, slice down the middle, rinse to remove sand, then finely chop)
1 onion, chopped
2 TB olive oil
7 cups of water
1 teaspoon chicken soup base (optional)
1 -16 ounce bag of split peas, rinsed
left over ham bone with some meat attached
2 cups ham, diced
salt and pepper to taste
Heat oil in a large pot and add the carrots, celery, leeks and onion. Sautee until softened, about 8 minutes. Add water, chicken soup base, split peas and ham bone. Bring to a boil, then reduce heat and simmer for 35 minutes. Remove the ham bone and trim meat off and reserve.
Puree about half of the soup in a blender or use an immersion blender to puree to your liking. (I prefer some chunky vegetable left in the soup).
Stir in diced ham. Salt and Pepper to taste, if needed.
Why not freeze some ham and pea soup for a cold snowy day!?
We woke up to our first dusting of snow. A perfect day to enjoy a comforting bowl of homemade pumpkin soup to celebrate the season!
We had a few small sugar or pie pumpkins leftover from Halloween decor. I finally decided to use them for my cooking and baking. It is so easy, but the hardest part is cutting the pumpkin. I roasted the pumpkin by cutting them in half, scooping out the stringy pulp and seeds and then laying them cut side down in a low roasting pan with a 1/4″ of water on the bottom of the pan. I baked in a 400° for one hour. I now have enough roasted pumpkin for soup and two pies, plus some that I will freeze for my pumpkin pancakes.
4 TB butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
4 C fresh pumpkin, roasted and diced
1 TB thyme leaves
6 C chicken stock
1 C plain yogurt
1/2 C half & half
Salt and freshly ground pepper
Melt butter in a large dutch oven and add onions, carrots, apple and pumpkin. Sautee on medium heat until the veggies and fruit are softened, stirring often. Sprinkle the dried thyme over the mixture, then add chicken stock. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Puree the soup using a blender or immersion blender. Soup tastes great if served like this or cream it up by adding yogurt and half & half. Salt and pepper to taste.
Note: Soup can be frozen for later use.
The arrival of fall and change in the weather has brought the sniffles to my kids and homemade soup is just what Mom ordered! A homemade Minestrone Soup that is chock full of veggies the kids will like, beans, pasta and chicken broth. It is much healthier than opening a can of soup because you can add more vegetables and control the salt by using low sodium chicken broth. In fact, this soup is so versatile that the kids will like it for lunch, it is so filling it makes a perfect dinner and I have even served it as a first course when company comes over.
2 TB extra virgin olive oil
1 small onion, diced
2 medium zucchini, diced
2 carrots, peeled and 1/4″ diced
1 or 2 cloves garlic, minced
1 tsp Italian Seasoning (dried basil, oregano, thyme, rosemary, marjoram, sage)
1 – 15 ounce can tomato sauce or 15 ounce can diced tomatoes
1 – 15 ounce can cannellini beans, drained and rinsed
32 ounces low sodium chicken broth
1 cup elbow pasta
3 sprigs fresh thyme
Heat olive oil in a large saucepan. Add onion, zucchini, carrots, garlic and Italian seasoning and sautee until the veggies are softened (approximately 10 minutes). Add diced tomatoes or tomato sauce, cannellini beans, chicken broth and sprigs of thyme. Bring to a boil, add pasta, then reduce heat and simmer for 10 minutes.
Remove sprigs of thyme and serve with parmesan cheese or fresh basil leaves.
Only 15 minutes of prep time and a few hours later, I had the wonderful aroma of homemade potato soup filling the house. This recipe is super easy because you throw all of the ingredients in a crock pot and let it cook. I used a combination of Yukon Gold potatoes, unpeeled for added nutrition and a large sweet potato. It produced the beautiful golden-colored soup!
Golden Potato Soup
Serves approximately 15
3 lbs. Yukon Gold potatoes (peel or leave the skin on, chopped)
1 large sweet potato (peel and chopped)
3 cloves of garlic (minced)
1/2 tsp salt
1/2 tsp pepper
1 TB chicken soup base
8 C water
1 – 8 ounce cream cheese
Topping suggestions: grated cheddar cheese, green onions, fresh chives, crumbled bacon
Add chopped potatoes, garlic, salt, pepper, soup base and water to crock pot. Cover and cook on high heat for 4 hours or low heat for 8 hours. Once complete, cut cream cheese into small chunks and add to the pot, cover and simmer for another 15 minutes to soften and melt the cream cheese. Stir to thicken the soup and use a potato masher to make the soup smoother consistency if needed.
Serve with the suggested toppings above. This soup will freeze good for later use!!