Living in Florida sometimes makes it hard to enjoy soup all year. My tip is to turn the air conditioning down and enjoy! I know many of you have summer gardens so I made this recipe for you and for my Dad! This soup has a very light broth showcasing great summer vegetables from the garden.
2 cans vegetable broth
2 cans diced tomatoes, not drained, I used petite diced
2 cans chickpeas, drained*
1/2 pound green beans, stems removed, cut into pieces
4 medium summer squash, cut in slices
2 tablespoons of chopped fresh parsley
2 -3 carrots, sliced
1 medium sweet onion, diced
1 envelope of Lipton Onion Soup Mix
Salt and pepper to taste, I used Lawry’s Garluc Salt
2 teaspoons Italian seasoning
1 heaping teaspoon of cumin
Grated Parmesan cheese, optional
Place all ingredients into the crockpot and give it a gentle stir to blend. *If you are not a fan of chickpeas, use your favorite bean like kidney, black or whatever you like. Cook on high for 5 hours or 8 hours on low. Garnish with grated Parmesan cheese if desired.
I love tomato soup. It’s my go to comfort soup. I have created a semi homemade recipe that is absolutely delicious. Quick and easy to prepare, it can be prepared and served within minutes.
2 Tablespoons Extra Virgin Olive Oil
2 large cloves of garlic, minced, I grated mine on my microplane
16 ounces of vegetable broth
2 cans of condensed tomato soup (10 3/4 ounce)
16 ounces of heavy cream (you can substitute half and half)
1 1/2 cups whole milk
4 Tablespoons tomato paste (I used the kind in the tube)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 1/2 teaspoons Italian Seasoning
9 ounces refrigerated cheese tortellini (I used 3 cheese)
Shaved Parmesan for garnish, optional
In a stock pot, heat olive oil and sauté garlic until golden. This will take about a minute, be careful not to burn the garlic. Add broth, tomato soup, heavy cream, heavy cream, milk and seasonings. Bring to a boil, add tortellini and simmer about 8 or 9 minutes until soup is hot and tortellini is heated through. Serve with shaved Parmesan if desired. Enjoy!
Adapted from Tasty Kitchen.
I am delighted to present another Food Blogger of the Month recipe from Amy Driskell. She has submitted recipes before and I love to showcase her recipes because they are good and 100% gluten free. I made this soup and it is easy to make and delicious. Amy is the first of two March Food Bloggers of the Month.
1 stick of butter
1/2 bag of shredded carrots
1/2 teaspoon of chopped garlic
1 Head of broccoli cut into bite size pieces
1 medium onion, chopped fine
1 pound of velvetta
4 cans of chicken broth
2/3 corn starch
1 cup water
2 cups milk
1/2 bag shredded carrots
3/4 cup heavy cream
salt and pepper to taste
Melt stick of butter in the bottom of a heavy stock pot. Add onion, carrots and garlic. Let this cook for about 2-3 minutes until tender. Add 4 cans of chicken broth and broccoli at this time and let the mixture come to a boil. While soup is coming to a boil, cut the Velveeta into cubes. Boil for 15 minutes, add the cheese and let this melt.Turn the heat down at this point to low. Add the 2 cups of milk. Mix the cornstarch and water together and add to the pot. Once combined, add the heavy cream. Salt and pepper to taste. Let thicken about 10 minutes and serve hot. Enjoy.
I am very pleased to present another fantastic Food Blogger of the Month Recipe. This delicious soup recipe was sent to me from Lorrie Shaw. This soup is delicious and very filling. Lots of vegetables, chicken and one surprise ingredient that makes this soup a winner.
Lorrie and her daughter.
Ingredients for soup stock:
1 chicken, cut up
8 cups of water
2 onions, quartered with skins intact
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon sage
1 teaspoon Lawry’s Season Salt
1 stick of butter
In a large stew pot, add the above ingredients. Boil chicken until it’s falling off of the bones. Skim all of the onions and bay leaves out of the stock. Debone chicken and cut into pieces, set aside.
Ingredients for Soup:
1 onion, about a cup chopped
3 cups of squash, chopped (about 8 yellow)
1 16 ounce can of tomato sauce
1 16 ounce can of chopped tomatoes, do not drain
1 cup of frozen corn
1 cup of frozen green beans
Chicken, the chopped pieces that made the stock
3 cups of chopped apples (do not use golden delicious or Granny Smith)
1 cup of small shelled pasta
Add chopped onion, squash, tomato sauce and chopped tomatoes to the chicken broth. Stir and add corn, green beans and chicken. Cook on low for 3 – 4 hours until squash is tender. Add chopped apples (I used Braeburn) and pasta and cook for another hour and a half. I made this delicious soup and I did add a little more salt and pepper after it cooked. Everyone’s palate is different so follow the original recipe before adding more. I loved this soup and will make it again! Makes 8 – 10 servings. Enjoy!
I love lasagna and I love lasagna soup even more. This is an easy one pot soup that is ready to eat in 30 minutes. Enjoy this soup with a salad and garlic bread and you have a great meal. The leftovers are even better!
1 pound ground or with casing removed, sweet or hot sausage, I used sweet
1 medium onion, finely diced
1 green pepper, finely diced
3 garlic cloves minced
1 jar of your favorite marinara sauce (24 ounces), I used Barilla, it was on sale
1 carton of beef broth, 32 ounces, I used low fat and low sodium
2 bay leaves
1/2 – 1 teaspoon red chili pepper flakes, this doesn’t make the soup spicy, it brings out the flavor
1 teaspoon Italian Seasoning
3 basil leaves, snipped with shears in to small shreds
Salt and Pepper to taste
6 lasagna noodles, broken into pieces
4 ounces ricotta cheese
1/4 Parmesan cheese (the dry powdered stuff you use on spaghetti)
Dash of salt
1/8 teaspoon of fine black pepper
Mozzarella cheese, grated
Brown sausage in a soup pot for 8 minutes, breaking it up as it cooks. Add onion, green pepper and garlic. Cook an additional 5 minutes or so. Sausage should not be pink or red at this point. Pour in marinara sauce and beef broth. Add seasonings to the pot, bay leaves, chili flakes, Italian Seasoning, basil leaves, salt and pepper. Bring to a boil, add lasagna noodles and cook till noodles are tender. I cooked mine about 13 minutes. Remove Bay Leaves.
Serve soup into bowls. Top with mozzarella cheese and a scoop of ricotta. This would be perfect with a salad and garlic bread for a meal. Enjoy!
Recipe adapted from The Baking Beauties and Damn Delicious.
I love to make soup in my crockpot where I can just throw the ingredients in and in a few hours have a delicious meal. This is a healthy, but very satisfying bowl of soup. Enjoy!
4 cans low sodium chicken broth
1 rotisserie chicken, shredded, I used lemon pepper flavor
1 bag of sliced frozen crinkled cut carrots
1 cup of celery, chopped
1 onion, diced
1 box of Uncle Bens Brown Rice and Garlic
1 1/2 cups water
2 Tablespoons of cumin
1 jalapeño, diced small, optional
Tortilla strips that you use on salads, optional
This is a clear, low calorie but tasty soup. Cook on high for 3 1/2 hours or let it simmer all day on low for 7 hours.
I love soup. I love anything Mexican to eat. This is an easy recipe to make and leftovers are so wonderful the day or two after. I have frozen this and it freezes and reheats well. This is one of my favorite crockpot meals.
1 pound ground chuck
1 onion, diced
1 package taco seasoning mix
1 package of hidden valley ranch dressing mix
1/2 teaspoon of cumin
1 can of beef broth (15 oz)
1 can of corn, undrained
1 can of beans, do not drain, use any kind of beans, black, kidney, spicy chili beans, whatever you like (I used dark red kidney beans)
1/4 cup roasted red pepper, finely chopped
1 can Rotel with green chilis, I used original, use hot if you like spicy soup
Garlic salt and pepper to season ground chuck, to taste
1/2 cup cilantro, leaves chopped, optional, more for garnish if desired
Avocado, optional for garnish
Sour cream, optional for garnish
Green onion, optional for garnish
Sharp Cheddar Cheese, grated, optional for garnish
Crushed tortilla chips or Fritos, optional for garnish
Any taco topping you like can go on top of this soup
Season ground chuck with garlic salt and pepper. Add onion. Cook until meat is no longer pink and drain.
In the crockpot, add beef broth, taco and ranch dressing mix, cumin and whisk together to blend. Add ground chuck, corn, beans, red pepper, Rotel, and cilantro if you are using. Stir the pot! Cover and cook on low for 6-8 hours. I always double this recipe, leftover is better the next day. Enjoy!
*I own a 7 quart crockpot and I have plenty of room to double this recipe.