I've been eating a lot of soup lately, because, um, yeah, I love it. I've even made a lot of it myself. I decided that I needed to post some of my favorite recipes. I should preclude that by saying...I am not a very good cook. Bake - YES, Cook - NO. But with the economy being so horrible, and the fact that I have drastically changed the way I look and eat food has forced me to re-think some of my old habbits. So it's a rather large accomplishment for me to start cooking, and I'm loving it. Here are a few recipes that I've found. I usually tweak them a little bit to my own taste anyway, so here goes:
Olive Garden Zuppa Toscana1 lb Spicy Italian Sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt. water
2 - 14.5 oz cans chicken broth
2 large russet potatoes, thin sliced
1 large garlic clove crushed
1 medium onion chopped
2 cups kale, chopped
1 cup heavy whipping cream
Salt & pepper to taste
Grated Parmesan
In skillet over medium heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside. In skillet over med/high heat, brown bacon. Drain and set aside. Place water, broth, potatoes, garlic and onion in pot. simmer over medium heat until potatoes are tender. Add sausage and bacon, simmer for 10 minutes. Add kale and cream to pot, season with salt & pepper. Add Parmesan cheese. ENJOY!
Olive Garden Pasta E Fagioli3 tsp. Oil
2lb. Ground beef
12 oz. Onion Chopped
14 oz. Carrots Slivered
14 oz. Celery diced
48 oz. Tomatoes canned, diced
2 C. cooked Red Kidney beans
(I really hate kidney beans so I sub for black or pinto)2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
(I Omit this ingredient)48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
Cream Of Broccoli Soup2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Bacon and Potato Soup6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
