Stuffed Pepper Soup

I honestly didn't know how well this soup would go over, but it was a hit.  Of course, anything with tomatoes is a sure winner with my girls.  I actually halved this recipe tonight, which was more than enough for the girls and I, with a couple of helpings worth left over.  This recipe is souper healthy & souper easy!

8 oz. lean ground beef
28 oz. can of tomato sauce
15 oz. can diced, petite tomatoes
½ cup cooked rice
2 medium green peppers, diced
2 beef bouillon cubes
2 Tbsp. brown sugar
1 tsp. garlic
2 tsp. salt
1 tsp. pepper
water to thin to desired consistency

1. Brown beef & drain.

2. Add remaining ingredients to soup pot with the beef.  Bring to a boil.

3. Reduce heat & simmer 30 minutes or until green peppers are tender.

Serves 10

Variations

This can easily be cooked in the crockpot, adding the rice shortly before serving.

Next time I may include onion & a red pepper to give a bolder flavor. 

Cheesy Kielbasa Potato Soup

I stumbled upon the creation of this soup by chance.  The conception was my dad's, but with Dad under the weather it was up to me to pull it off.  We weren't sure what to expect, but it was a pleasant winter-perfect surprise.

4-5 potatoes, pealed and diced
1 16oz. Kielbasa, sliced
1 onion, diced
2 Tbsp. butter
½ gallon whole milk
1 lb. Velveeta cheese, cubed
salt and pepper to taste

1. Place diced potatoes in a pot, cover with water and boil until tender.  Drain when finished.

2. In the pot melt butter and caramelize onion and kielbasa until onion is soft, stirring often.

3. Return potatoes to pot, slowly add milk, then salt and pepper to taste.  Cook on low, stirring often so soup does not stick to the bottom of pot.

4. When soup is heated thoroughly, stir in Velveeta.  Heat through and serve.

Pumpkin Soup

When we were living in Boston, everyone raved about the pumpkin soup at Au Bon Pain.  I honestly cannot remember if I had it or not.  But I LOVE my squash soup {www.feedingthelovelies.blogspot.com/2009/10/butternut-squash-pureed-soup.html}, so I figured it was worth giving this new recipe a try.  Thanks, Katie, for offering up the recipe.

1 Tbsp. olive oil
3 ½ cups yellow bell pepper, chopped (about 2 large)
1 ½ cup carrots, chopped (about 2 medium)
1 cup onion, chopped (about 1 medium)
½ tsp. Spanish smoked paprika
2 cloves garlic, chopped
5 cups chicken broth, divided
¼ tsp. black pepper
1 (15 oz.) pumpkin purée
2 Tbsp. fresh lemon juice
2 Tbsp. toasted pumpkin seeds
1 Tbsp. fresh parsley, chopped

1. Heat oil in a large pot or Dutch oven over medium-high heat.  Add bell pepper, carrots, and onion.  Cook 10 minutes or until tender, stirring occasionally.

2. Add paprika and garlic; sauté for 1 minute.  Add 3 cups broth and black pepper; bring to a boil.  Cover, reduce heat, and simmer 20 minutes, or until vegetables are tender.

3. Place vegetable mixture in blender (may have to do in portions).  Secure blender lid, and blend until smooth.

4. Return pureed vegetable mixture to pot.  Stir in remaining 2 cups of broth, and pumpkin.  Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.

5. Remove from heat, stir in juice.

Ladle into bowls, garnishing with fresh parsley and pumpkin seeds.  Yields 7 servings.

What I liked about this soup:
Pretty much nothing.  Maybe it was that I didn't use the special Spanish paprika.  Or maybe it is that I used paprika at all.  One thing is for sure, I won't be serving this up again.  However, if anyone has a recipe for a to-die-for pumpkin soup, I won't rule out giving it a whirl.

I'm giving it 1 out of 5 pumpkins.  Let's just say we ate it, consumed a lot of biscuits, but didn't keep any of the remains.

Chichen and Dumplings

Thanks, Warrene, for sharing this tasty comfort food treat!  I loved it when you made it for us in Wenatchee, but it's even better when it's cold outside (except that you weren't here to make it, of course.)

4-6 chicken thighs
1 cup carrots, sliced
1 cup celery, chopped
1 cup onion, diced
3 chicken bouillon cubes
4 cups water
1 lb. bag egg noodles
1 recipe for dumplings on side of Bisquick box

1. In a large pot or Dutch oven, add water, carrots, celery and onion.  Bring to a boil and simmer 45 minutes.

2. Add chicken to the pot and let simmer until chicken is cooked, about 1 hour.  Add 3 (or to taste) bouillon cubes.

3. Remove chicken from pot.  Cut or separate into bite-size pieces and return to pot.  Let simmer.

4. Make dumplings by following Bisquick recipe, and place on top of soup.  Cook 10 minutes with lid on, and 10 plus minutes with lid off. (I found the dumplings needed slightly longer to cook.)

5. While dumplings are cooking, prepare egg noodles according to package.  Drain and set aside.

6. Remove dumplings from soup, put on plate and set aside.  Add drained egg noodles to the soup, stir, and put dumplings back on top of soup.  Let soup sit 10-15 minutes until soup starts to thicken.

Meatball Minestrone

This recipe is so simple and so tasty, it left Geoff wanting more.... which says a lot, since I haven't had the best lucky with new dishes in recent weeks.

A perfect cold weather soup!  Did I mention how quick and easy it is?!

1 Tbsp. olive oil
small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
4 cups chicken broth
14½ oz. can diced tomatoes, in their juice
15½ oz. can pinto beans, rinsed & drained
2 tsp. Italian seasoning
1 cup orzo pasta
16 oz. bag frozen, fully cooked meatballs
grated Parmesan cheese

1. In a large pot, warm olive oil over medium-high heat.  Sauté onion and garlic until soft, about two minutes.

2. Add carrots, chicken broth, diced tomatoes, beans, Italian seasoning, and orzo pasta.  Bring to a boil.

3. Reduce heat and add meatballs.  Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender.

Serve topped with grated Parmesan.

Serves 6

Broccoli Soup

Broccoli does not make it onto our table for the simple reason that Geoff will not touch it. I'm not sure if it is due to lack of exposure or complete disinterest, but the lovelies have yet to develop a liking for the little green stuff. I'm determined to plug ahead in an effort to find a place in their palates for this nutrient-rich super veggie.

This recipe blends a tasty medley of delicious ingredients that is unbelievably easy to pull off. In an effort to make it appealing, I served it with a side of Goldfish & oyster crackers. Abby dug right in and loved every bit. Lauren, on the other hand, had this to say, "I don't really like this soup, but I just like the end taste. You know, with the basil?" Okay, so it's only one Lovely-approved. Guess that means I've still got some work to do with Miss Lauren. Regardless, this one's a keeper!

{Broccoli Soup Garnished with Basil}

1 lb. broccoli
½ cup onion, diced
1 tsp. salt
¼ tsp. pepper
1 Tbsp. flour
1 Tbsp. sweet basil
1-1/3 cups water
1 chicken bouillon cube
1 (13 oz.) can evaporated milk

1. Wash fresh broccoli & trim into florets.

2. Place broccoli in medium sauce pan and add all remaining ingredients except the evaporated milk. Cover & bring to boil; simmer until tender (10-15 minutes).

3. Puree or blend the broccoli & liquid. (Remove some florets & set aside for garnishing, if desired.)

4. Return to heat & stir in evaporated milk.

5. Heat to serving temperature.

Beer Cheese Soup

This is a tasty cold weather soup that is perfect when paired with a toasted sandwich. And despite the recipe's length, it is very easy!

Cook until tender, not browned:
1/4 cup melted butter or 3 Tbsp. olive oil
1/4 cup diced celery
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup diced onion

Blend in 6 Tbsp. flour

Gradually stir in:
3 cups chicken broth
2 cups fat free half & half
Stir until thickened (you can add flour or corn starch to help thicken)

Add:
1/4 tsp. pepper
14 oz. jar cheddar cheese spread (Cheese Whiz)
Stir until cheese is melted.

Add:
1-2 Tbsp. chopped pimentos
8-12 oz. light beer
1/2 tsp. salt
Heat to serving temperature.

Garnish with croutons (I like to make my own--my recipe can be found filed under the Salad label), popcorn or Goldfish.

Cream of Mushroom Soup

For reasons I do not understand, canned cream of any soup does not settle well with my children's stomachs. It is for this reason that I was forced into creating a homemade version. I've never eaten straight cream of mushroom soup, but this soup is good enough to eat that way; I mixed it in a pasta dish. Either way, it's delish.

1--4oz. can mushroom pieces, drained (and chopped if desired)
or 1/2 lb. mushrooms, chopped fine
3 Tbsp. butter
1/2 c. onion, minced well
1/8 tsp. celery seed
2 cups water
2 bouillon cubes
2 Tbsp. flour
one pint of fat free half & half
1 tsp. salt
1/8 tsp. pepper

Saute mushrooms in 1 Tbsp. butter for 5 minutes with onion & celery seed. Add water and dissolve bouillon cubes when water heats up.

Meanwhile, melt remaining 2 Tbsp. butter, add flour and brown. Add half and half, salt & pepper, and whisk until smooth.

Allow to thicken, then add the mushroom mixture. Heat and serve.

Crock Pot Chicken Tortilla Soup

I have to thank my girlfriend, Ericha, for this one. It is a big hit in our house in the cool months. Best of all, the leftovers freeze well!

1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.

Top with tortilla strips.


Tortilla Strips

Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.

Bake until crisp, about 10-15 minutes.
Sprinkle over soup.

14 tortillas should be adequate for total soup.

Butternut Squash Pureed Soup

A relatively easy and perfect soup for the fall. And it freezes well!

2 Tbsp. olive oil
1 onion, chopped
1 Butternut squash, pealed & cubed--1"
2 cups chicken broth
4-5 cups water

Sweat onions in olive oil & add a pinch of salt. Add remaining ingredients and simmer for 20 minutes. Puree & serve.

Pasta Fazul

In my opinion, this is the best recipe for Pasta Fazul.... thanks, Mom! Its a great use for leftover Bean Soup, and its easy and inexpensive. If you like pasta, there's no doubt you'll like this very thick soup!

1-2 Tbsp Olive Oil
1 clove garlic, minced
1 small can tomato paste
1-2 cups leftover Bean Soup; you can also use 1 can of Bean Soup
salt & pepper to taste
Rotini pasta

Saute garlic in oil on the bottom of a kettle. When garlic is browned, add tomato paste & saute. Add 4 (tomato paste) cans of water. Salt & pepper to taste and simmer for 15-20 minutes. Boil water for pasta. When adding the pasta to the water, add leftover Bean Soup to tomato paste base. Add drained pasta to the soup, stir together and serve.

Serves 4

Tomato Soup with Pasta and Basil

This is one of my favorite soups. It's loaded with vitamins and tastes great when you're sick or when you're just looking for a comforting soup on a cold night.


3 large very ripe tomatoes (You substitue with 1-2 large cans of whole tomatoes or diced tomatoes if desired & skip the first half of step 1.)
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, crushed
1 small red pepper, finely chopped
4 cups chicken or vegetable stock
1/4 cup (2 oz) tomato paste
1 tsp. sugar
1/4 cup fresh basil leaves
1 cup shell pasta

1. Score a small cross in the top of each tomato. Plunge the tomatoes into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large heavy-based pan and cook the onion, garlie & red pepper, stirring for 10 minutes, or until soft. Add the tomato & cook for another 10 minutes.

2. Add the stock, tomato paste, sugar, salt & pepper to taste. Cover and simmer for 15 minutes. Remove from the heat & add basil leaves. Allow to cool slightly before processing the mixture, in batches, in a food processor or blender until smooth. Return the mixture to the pan & reheat gently.

3. While the soup is cooking, add the pasta to a large pan or rapidly boiling salted water & cook until al dente. Drain, add to the soup and heat through.

Garnish with basil leaves if desired.
Serves 4-6

Minnesota Wild Rice Soup

I can't think of a better way to start off my recipe blog than with a recipe from my home.... Minnesota!


1 cup uncooked wild rice
3 cups water
2 strips bacon, diced
1/4 cup chopped onion
3/4 cup sliced celery
1/2 cup sliced carrots
2-3 cans chicken broth
1 tsp. salt
pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can mushrooms & juice

Simmer wild rice and water covered for 50-60 minutes; drain off excess water and set rice aside.
Fry bacon until crisp. Remove bacon, saute onion, celery & carrots in bacon grease.
Combine all ingredients and simmer for 1 hour.

This is a thick soup.
Serves 8 people.
Freezes well.