Category Archives: SOUPS/STEWS

SLOW-COOKED LASAGNA SOUP

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1 (19 1/2 oz) pkg italian turkey sausage links

1 lg onion, chopped

2 med carrots, chopped

2 c sliced fresh mushrooms

3 cloves garlic, minced

1 (32 oz) carton reduced-sodium chicken broth

2 (14 1/2 oz) cans no-salt-added stewed tomatoes

2 (8 oz) cans no-salt-added tomato sauce

2 tsp italian seasoning

6 lasagna noodles, broken into 1″ pieces

2 c coarsely chopped fresh spinach

1 c cubed or shredded part-skim mozzarella cheese

shredded parmesan cheese and minced fresh basil, optional

In a lg skillet, cook the sausage over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5 or 6 qt slow cooker.

Add the onion and carrots to the same skillet; cook and stir 2-4 minutes or until softened. Stir in the mushrooms and garlic; cook and stir 2-4 minutes or until the mushrooms are softened. Transfer to slow cooker. Stir in the broth, tomatoes, tomato sauce and italian seasoning. Cook, covered, on LOW 4-6 hours or until the veggies are tender.

Add the lasagna noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with the parmesan cheese and basil.

8 servings

CORN AND CRABMEAT SOUP

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1 c fresh yellow corn

1/4 cup butter

1/4 cup flour

2 cups chicken stock

2 cups half-and-half

1 lb lump crabmeat

garlic powder

salt and pepper

Cut fresh corn from cob and save scrapings and milk. (Canned or frozen corn may be used.} Melt butter in saucepan. Add flour and blend well. Add chicken stock, stirring constantly. Cook until thick and smooth. Stir in cream, crabmeat, corn, and seasonings. Cook over low heat until corn is tender

MEATY MINESTRONE SOUP

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1 c chopped onions (2 small or 1 large)

1 c chopped celery (about 5 stalks)

2 or 4 uncooked Italian sausages (if you like things spicy, feel free to use spicy Italian sausage)

1 medium-sized yellow summer squash, chopped (no need to peel)

1 small to medium zucchini, chopped (no need to peel)

1 c peeled carrot slices, chopped (you can use frozen-crinkle-cut slices, thawed and chopped, if you like)

2″ square of parmesan cheese

1-2 tsp minced garlic

2 (14.5 oz) cans beef broth

1 (24 oz) jar spaghetti sauce

1 c water (to swish around in the sauce jar and then add to the crockpot)

2 (6.5 oz) sliced mushrooms (stems and pieces are okay)

1 c dry, uncooked corkscrew pasta (or any other small dried pasta)

salt and pepper, to taste

ADDITIONAL INGREDIENTS:

THE ARE OPTIONAL DEPENDING ON HOW FULL YOUR CROCKPOT IS AND WHETHER YOU HAVE UNEXPECTED COMPANY AND NEED TO STRETCH THE SOUP.

1 c cut green beans (if you use frozen, let them thaw before you add them)

1 (15 oz) can white beans, drained

1 c tomato juice

1 beef bouillon cube mixed with 1 cup water

grated parmesan cheese to sprinkle on top when serving

Spray the inside of a slow cooker with Pam or another nonstick spray.

Peel and chop the onions into small pieces. Add them to the bottom of the crock. They will form part of the broth.

Wash and chop the celery into small pieces. Add them on top of the chopped onions.

Cut the Italian sausages into bite-sized pieces. Add those to the crock on top of the celery.

Wash the yellow summer squash, cut it in half lengthwise, then cut it into bite-sized pieces. Add it to the crock on top of the Italian sausages.

Wash the zucchini, cut it in half lengthwise, and cut it into bite-sized pieces. Add it to the crock on top of the yellow squash.

Cut the carrot slices into bite-sized pieces add them to the crock on top of the zucchini.

Cut a 2″ square of parmesan cheese (or the equivalent) from a wedge of parmesan cheese. Add it to the crock on top of the carrots.

Measure the minced garlic and add that to the crock on top of the parmesan cheese.

Toss the contents of the crock together. mixing it up by hand.

Open the cans of beef broth and pour it over the vegetable and sausage in the slow cooker.

Open the jar of spaghetti sauce and pour that over the top.

Measure out one cup of water. Add it to the spaghetti sauce jar, put on the lid, and swish it around to get the clinging spaghetti sauce off the bottom and sides of the jar.. Pour the contents of the jar on top of the mixture in the slow cooker.

Open the cans of sliced mushrooms and add them, juice and all, to the contents of the slow cooker.

Stir the contents of the crock with a spoon until everything is well mixed, put on the lid, then plug in the slow cooker and set it to LOW.

Cook the soup for six hours, or until the veggies are tender. Give it a stir with a spoon and then add the uncooked pasta.

If you have room in the crock and you want to add any of the additional ingredients, do so now.

Stir to make sure everything is incorporated, replace the lid, and cook of LOW for another hour.

Your soup should be ready to serve in 60 minutes,. but it can hold for two additional hours, or even longer if need be.

To serve, ladle the soup into soup bowls and sprinkle with grated parmesan cheese, if desired.

 

 

OLIVE GARDEN MINESTRONE SOUP

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3 tbs olive oil

1 c minced white onion

1/2 c chopped zucchini

1/2 c frozen cut Italian green beans

1/4 c minced celery

4 tsp minced garlic

4 c VEGETABLE broth

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white beans OR 2 (15 oz) cans great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c carrot (julienned OR shredded)

2 tbs minced fresh parsley

1 1/2 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried thyme

3 c hot water

4 c fresh baby spinach

1/2 c small shell pasta

In a lg soup pot, over med heat, heat olive oil. Add onion, celery, garlic, green beans, & zucchini for five minutes. Add vegetable broth, tomatoes, beans, carrots, hot water, & spices. Boil for 20 minutes over LOW heat.

Add spinach leaves & pasta & boil for an additional 20 minutes.

Makes 8 (1 1/2 cup) servings

 

PASTA E FAGIOLI SOUP IN A CROCKPOT

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2 lbs ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz) cans diced tomatoes, undrained

1 (16 oz) can red kidney beans, drained

1 (16 oz) can white kidney beans, drained

3 (10 oz) cans beef stock

3 tsp oregano

2 tsp pepper

5 tsp parsley

1 tsp tobacco sauce (optional)

1 (20 oz) jar spaghetti sauce

8 oz pasta

In a skillet, partially cook ground beef. Remove fat from it before putting it in the crockpot.

Add remaining ingredients (except pasta). Cook for 7-8 hours on LOW, or 4-5 hours on HIGH.

When there is half an hour (on HIGH) or one hour (on LOW) left in total cooking time, add pasta.

Makes 12 servings

ITALIAN WEDDING SOUP

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1/2 lb lean ground beef

2 tbs bread crumbs

1/2 tsp dried basil

5 3/4 c chicken broth

2 c chopped escarole OR spinach

grated parmesan cheese

1 egg, slightly beaten

1 tbs parmesan cheese

1/2 tsp onion powder

1/2 c orzo (uncooked)

1/3 c finely chopped carrots

In a med bowl, combine meat, egg, bread crumbs, basil and onion powder; shape into 3/4″ balls. It is a good idea to brown the meatballs before adding to the broth. In a lg saucepan, heat the broth to boiling, stir in spinach, orzo, carrots and meatballs. Return to a boil, reduce heat to medium. Cook at a slow boil for 10 minutes, or until orzo is tender. Stir frequently to avoid sticking. Serve with additional parmesan cheese on top.

Serves 4

BEEF VEGETABLE SOUP SAVANNAH STYLE

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2 1/2-3 lbs beef short ribs OR 2 1/2-3 lb boneless chuck roast

2 tbs vegetable oil (if using chuck roast)

4 qts cold water

1 tbs dried Italian seasoning

3 tbs dried parsley

1 tsp garlic powder

1 tbs beef bouillon granules

1 tbs house seasoning (recipe below)

1 tbs seasoned salt

2 bay leaves

1/2 tsp pepper

1 tsp celery salt

1 tbs Worcestershire sauce

1 1/2 cups chopped onion

1 (28 oz) can diced tomatoes

1 c thinly sliced carrots

1 c diced celery

1 c sliced green beans, fresh OR canned

1 c frozen black-eyed peas

1 c frozen butter beans

1 c cut okra, fresh OR frozen

1 c corn kernels, fresh OR canned

1 c diced potatoes

1/2 c uncooked elbow macaroni

2 tsp accent (optional)

If using chuck roast, heat the oil in a lg skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2″-2″ cubes; discard the fat. Place the beef cubes in a lg stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot, reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni, and return the soup to the boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface – it will pick up a lot of the fat.

Yield 8 qts.

 

HOUSE SEASONING

1 c salt

1/4 c black pepper

1/4 c garlic powder

Stir the ingredients together. Keep the seasoning in a shaker near the stove for convenience.

Yields 1/1/2 cups

 

REALLY YUMMY POTATO CORN SOUP

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5 lbs potatoes, peeled and chopped

2 cans creamed corn

1 stick butter

2 cans corn with juice

32 oz half and half

1 lb bacon, sautéed and crumbled

Just cover potatoes in water and add corn juice. Boil until tender. Add remaining corn, creamed corn, half & half, and butter. Cook on LOW until warm. Add 1/2 of the crumbled bacon and cook 10 more minutes. Serve and top with remaining bacon.

 

CHICKEN STEW WITH BISCUITS

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3 whole (6 split) chicken breasts, bone in, skin on

3 tbs olive oil

kosher salt and freshly ground black pepper

5 c chicken stock, preferably homemade

2 chicken bouillon cubes

12 tbs (1 1/2 sticks) unsalted butter

2 c chopped yellow onions (2 onions)

3/4 c flour

1/4 c heavy cream

2 c med-diced carrots (4 carrots), blanched for 2 minutes

1 (10 oz) pkg frozen peas (2 cups)

1 1/2 c frozen small whole onions

1/2 c minced fresh parsley

FOR THE BISCUITS:

2 c flour

1 tbs baking powder

1 tsp kosher salt

1 tsp sugar

1/4 lb (1 stick) cold unsalted butter, diced

3/4 c half-and-half

1/2 c chopped fresh parsley

1 egg mixed with 1 tbs water, for egg wash

 

Preheat the oven to 375 degrees.

 

Place the chicken breasts on a sheet pan and rub them with olive soil. Sprinkle generously with salt and pepper.  Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice. You will have 4-6 cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax paper. Bake for 15 minutes

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8″ thick. Cut out twelve circles with a 2 1/2″ round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

 

8 servings.

 

 

 

ITALIAN LEEK AND POTATO SOUP

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3 lg leeks (about 1 1/2 lbs)

2 tbs extra-virgin olive oil

1 tbs butter

1 med sweet OR yellow onion, chopped

1 c dry white wine

3 lbs Yukon gold OR russet potatoes, peeled and diced large

5-6 chicken stock

1/2 c whipping cream

salt and white pepper, to taste

Thinly slice the leeks (the white portion and the tender part of the green). Soak the leeks in water and drain twice to ensure all the sand is off; drain and pat the leeks dry.

In a lg stockpot, heat the olive oil and butter over med heat until foamy. Add the leeks and onions and saute for 10 minutes. Add the wine and continue to cook for 5 minutes.

Add the potatoes and enough stock to cover the potatoes. Simmer for 20-25 minute until the potatoes are fork tender.

Using a blender or stick blender, puree the mixture until creamy. Pour the blended mixture back into the stockpot. Add the cream and simmer 2-3 minutes. Season with salt and white pepper and serve.

6 servings