The following soup recipes are among my favourites due to their popularity at our family dinner table and the fact they contain similar ingredients which is a plus when it comes to making more than one kind of soup at once. Batch cooking on a weekend afternoon is also easy with the following recipes and gives my family of four plenty of soup for the week ahead. Further, these recipes are made with basic ingredients most of us usually have on hand.
Half a pound of bacon, crumbled Cook bacon until crisp in a large saucepan; drain, reserve drippings. Set bacon aside. Cook onion and garlic in bacon drippings until tender. Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer until pasta is tender (about ten minutes). Stir in a small amount of milk, into flour to make a paste; gradually stir in remaining milk. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Salt and pepper to taste. Garnish with crumbled bacon and Parmesan cheese. Serves six to eight.
One large onion, diced One cup celery, diced Five medium potatoes, diced Five medium carrots, diced Two 14 oz cans of cream-style corn Half a pound of bacon, crumbled Salt and pepper Cook potatoes and carrots until tender in large saucepan with just enough water to cover (about two cups). Fry bacon until crisp. Remove bacon and fry onion and celery in the remaining fat. Drain. Add the onion and celery, along with the two cans of cream-style corn to the cooked carrots and potatoes. Salt and pepper to taste. Cook until heated through. Salt and pepper to taste. Garnish with crumbled bacon. Serves four to six.
Two 10 oz cans of beef broth Two 10 oz cans of water Two pounds lean ground beef Two to three garlic cloves, minced One large onion, diced One cup celery, sliced One cup carrots, sliced One cup mushrooms, sliced One cup pot barley Brown ground beef. Drain. Combine all ingredients in large crock pot and let simmer all day on low. Serves four to six.
One large tin of diced tomatoes, drained (or one and one half pounds of fresh tomatoes) One eighth cup of olive oil Two to three garlic cloves, minced One tbsp. fresh oregano (or one half tsp. dried) Two and one half cups chicken (or beef) stock Salt and pepper to taste Pinch of sugar Combine tomatoes, olive oil, garlic and oregano in a large saucepan. Cook over medium heat for about five minutes. Then add stock, salt and pepper to taste, and a pinch of sugar. Simmer for another five minutes. Serves three to four. Please see Quick & Satisfying Soup for more great soup ideas. Family Sanity Savers.com. Copyright 2005. |