Archive for the ‘Soups’ Category

Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded

2 T. olive oil

1 sweet onion, diced

2 T. minced garlic

1 T. flour

32 ounces low-sodium chicken stock

1/3-1/2 cup buffalo wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese


1.  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more.

2.  Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly.

3.  Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.


Tastes Like Lasagna Soup

1 lb ground beef

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp. thyme

1 T. firmly packed brown sugar

1 (32 ounce) box chicken broth

2 (14.5 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

2 tsp. Italian seasoning

1/2 tsp. salt

2 cup broken lasagna noodles

1 (5 ounce) package grated parmesan cheese

2 cups shredded mozzarella cheese, divided


1.  In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

2.  Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender (I found my noodles were not done enough, so I would cook them before hand next time or they need to simmer at least an hour). Stir in Parmesan cheese.

3.  Sprinkle mozzerella cheese over soup to serve.



**recipe from Paula Deen**

Tortellini Chowder

2/3 cup chopped onion
1/2 cup chopped red bell pepper
1/3 cup chopped green chile pepper
2 T. minced garlic
1 jalapeno pepper, seeded and diced
1 T. margarine
3 cups vegetable broth
2 cups peeled and cubed potatoes
1 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
2 cups cheese tortellini
2 T. all-purpose flour
2 T. vegetable oil
1 (15 ounce) can whole kernel corn, drained
1 pint half-and-half cream


1.  In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2.  Stir in broth, potatoes, cumin, salt, pepper and red pepper.  Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3.  Meanwhile,  bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4.  In a small bowl, stir together flour and vegetable oil.  Pour into soup, increase heat to medium, and cook until thickened and bubbly.  Stir in corn, half-and-half and tortellini and heat through.  Serve.

Jack-o-lantern Stew

***Need to prep the pumpkin the day before***


1 (9 to 12-inch) pumpkin

1 large onion, chopped

1 green pepper, cored, seeded, and diced

1 red pepper, cored, seeded, and diced

4 carrots, thinly sliced into rounds

3 celery sticks, thinly sliced

2 cloves garlic, crushed

1 pound lean ground beef

1 pound ground chicken or turkey

2 cups cooked brown rice

1 large can diced tomatoes

1 large can tomato soup (also include the amount of water directed on the can)



1. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh (optional). Rinse well, stuff with paper towels (to soak up any extra moisture) , and store in the refrigerator overnight.

The Next Day

2.  Preheat the oven to 350 degrees. When you are ready to cook your stew, remove the paper towels, and oil the outside of pumpkin. Bake the pumpkin shell for 30 minutes.

3. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.

4. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes.

Chili Con Fixin’s

2 pounds ground sirloin
1 large onion, chopped
1 (15 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
2 cups beef stock
1 cup hard cider (may substitute beer, wine or additional beef stock)
3 T. chili powder
1 tsp. pumpkin pie spice
2 tsp. cumin
3 T. minced garlic
2 bay leaves
1 tsp. salt
1 pound smoked sausage, sliced into coins
1 cup cooked corn kernels
1 cup shelled edamame, cooked (optional)
Fixin’s: shredded cheddar cheese, sour cream, kidney beans, freshly chopped onion and cornbread.


1.  Heat a large stock pot over medium-high heat. Crumble the ground sirloin into the hot pan, and cook until evenly browned. Add onion and cook for a few more minutes. Drain off excess grease.

2.  Pour in tomato sauce, crushed tomatoes, beef stock and hard cider. Season with chili powder, pumpkin pie spice, cumin, garlic, bay leaves and salt. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. In the meantime, cook smoked sausage in a large skillet until browned, 4-5 minutes. After cooking chili for 2 hours, taste it and adjust salt and chili powder, if necessary.

4.  Just before serving, add smoked sausage, corn and edamame. Cook just until heated. Remove bay leaves and serve.

5.  Be sure to serve chili with all the “fixin’s,” such as cheese, sour cream, beans, freshly chopped onion and cornbread.

Makes 8 servings

Potato Corn Chowder

1 bag frozen hashbrown potatoes with peppers & onions

1 can evaporated milk

1 (15 oz.) can evaporated milk

1 (15 oz.) can cream of corn

salt and pepper to taste

***Can add diced  cooked ham or crumbled cooked bacon***

Mix all ingredients in a slow-cooker and cook on low for 6 hrs. Soup becomes thick and creamy.

Red Wine Beef Stew

***This will take a couple hrs to cook***


2 lbs. beef chuck for stew, cut into 1 inch cubes

Kosher salt and ground black pepper

3 T. butter

4 medium carrots, peeled, halved and cut into 1 inch chunks

3 small onions, diced

2 T. flour

2 (14 1/2 oz.) cans reduced sodium beef broth

1 1/2 cups dry red wine

1/2 cup water

1 cup canned crushed tomatoes

3 sprigs rosemary

2 medium russet or Yukon gold potatoes, peeled and cut into 1 inch chunks

2 handfuls green beans, ends trimmed (or 2 cans, drained)


1. Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.


2. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, water, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.


3. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.


4. Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes.  Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.