It's Time for Soup

~Italian Sausage Minestrone Soup~

The calendar pages have turned to November and it's time to make soup.  I found a favorite holiday movie to watch, brought out my large soup and began to dice and chop.There may be a chill outside but soup makes everything feel warm and cozy. I love this recipe and hope you will too.

Heat 1 tablespoon of olive oil in a dutch oven. Add sweet Italian turkey sausage removed from it's casings and brown over medium heat, stir it to break it up with a spoon.  Add small diced onion, diced carrots and a clove of minced garlic.  Add 1/2 teaspoon salt and pepper and cook for 8-9 minutes.  Stir in two 14.5 ounce cans diced tomatoes undrained, 15.5 ounce can drained can chickpeas, 5 cups low sodium chicken broth and 4 cups of water.  Cover and bring to a boil, reduce heat and simmer.  Last step is adding 1 cup of your favorite pasta and simmer until pasta is done.  Season with salt and pepper.

When you are ready to serve this delicious dish, ladle into soup bowls, and top with croutons.  Guaranteed smiles!

You will want a second helping😉

Happy birthday to our sweet Penny...all the love in the world❤️

Soup Makes a Welcome Gift

I love "soup days" at our house for so many reasons.  It's a hearty meal to serve, easy to make and smells great as it cooks.  Soupsonline is a website designed to sell speciality soup mixes, as well as breads and dips.  They have dozens to choose from.  I always keep a few in the house for a quick meal.  I often use these as my base, and customize with my own meats, vegetables, canned tomatoes, etc. to make it "my own".  

In the past I have given "soup and corn bread gifts" .  I like to think of them as a "little gift of comfort" .  In each one, I put a soup mix, bread mix, and a package of pretty holiday napkins, topping it off with pretty red and gold confetti I easily shredded from tissue paper.   

I placed it all in gift bags with a snowflake print I found at my local craft store.  And if the bag is large enough, you can put a soup mug inside too.  

A couple of my favorites are bearcreekcountrykitchens Chicken Noodle Soup and cuginos Mama's Minestrone, that are staples in my pantry.  

Check out the bread mixes too.   Makes a great side for any of these soups.

Special birthday wishes to our son in law Mike🎂

Butternut Squash Soup in the Slow Cooker

Photo and Recipe by Taste of Home

This is an easy recipe that will make 14 servings (great for the next day too!) in your slow cooker.

Takes 30 minutes prep time.  Gives your family a hearty dinner with little prep time when you are busy preparing for the upcoming Thanksgiving holiday.

Ingredients:  1 chopped medium onion, 2 tablespoons butter, 1 medium butternut squash (about 4 pounds), peeled and cubed, 3 (14 1/2 ounce) cans vegetable broth, 1 tablespoon brown sugar, 1 tablespoon minced fresh ginger root, 1 minced garlic clove, 1 cinnamon stick, and 1 (8 ounce) package of cream cheese, softened and cubed.

In a small skillet, saute onion in butter until tender.  Transfer to a 5-6 quart slow cooker and add squash.  Combine the broth, brown sugar, ginger, garlic and cinnamon and pour over squash.  Cover and cook on low for 6-8 hours or until the squash is tender.  

Cool slightly.  Discard the cinnamon stick.  In a blender, process the sop in batches until smooth to remove lumps.  Return all to slow cooker and whisk in the cream cheese.  Cover and cook 15 minutes longer or until the cheese is melted.  

   

Thanks for stopping by Soup Tuesday.

Easy Soup Tips for Soup Weather

~Here are a couple of tips I use when making soup~

I would be happy having homemade soup every day of my life.  Is there a better way to get your vitamins, vegetables, proteins and/or fiber?  Store bought is always fine, but if you have the time to make home made, here are a couple of helpful tips I've learned over the years.

Q.  Have leftover mashed potatoes or bread that's stale?

A. Stir it into your pot of soup.  When stirred, it becomes a delicious creamy texture.

Q.  Grated all of the Parmesan you can from the fresh chunk of Parmesan?  

A. Put the remaining Parmesan into the hot pot of soup, stir and it will give your soup a delicious flavor with a nutty twist.

Q.  Using store bought broth as your soup base?  

A.  I always purchase low sodium broth and flavor with my own seasonings.  I recommend spices from thespicehouse.  Check it out online.  When you receive your order and open the box, you won't believe the aroma!  I guarantee you won't go back to using anything else.  Grate fresh ginger or garlic into your soup if your recipe calls for it.  

Two pots are always better than one (freeze leftovers) Pictures are my chicken noodle and vegetable soups.

Is there anything better than a hot bowl of soup while in your comfy pjs?

Stay warm!

Corn Chowder from a Dry Mix Base

It's Soup Tuesday and many of my soups are made from scratch with as many natural and organic ingredients as I can find. However,  I have written in the past about my love for the online site, Soups Online and their delicious dried soup mixes that you can use alone or use them as a base and add your own ingredients to customize your meals.  This past summer I husked fresh ears of corn and put them in my freezer in Ziploc bags. It makes the perfect addition for recipes like this and gives tasty touch of summer when the skies are gray and the temperatures are chilly.  This particular soup mix comes from Illinois Prairie and is pictures below.  I simply peeled and diced white potatoes, added chicken broth, the soup base, half and half or heavy cream and let it simmer for 1 hour on the stove.  To add body and texture, I added cooked shredded chicken I had frozen from an earlier dinner and it was the perfect touch.  Check out Soups Online extensive selection today.  They have more than 2,000 items including soups, bases, and seasonings with many Gluten Free options as well.  Bon Appetit and Happy Tuesday.

Chicken - Corn Chowder (Light) in 30 Minutes

This is a healthy version of one of my favorite hearty soups .  It's just 257 calories per serving and an bonus that it can be prepared in 30 minutes.  

Here's all you need...

2 tablespoons butter, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 tablespoons all purpose flour, 3 cups reduced fat milk, 2 cups chopped roasted or baked skinless, boneless chicken breasts (about 2 breast halves), 1 1/2 cups fresh or frozen corn kernels, 1 teaspoon chopped dried thyme, 1/3 teaspoon ground red pepper, 1(14 3/4 ounce) can cream style corn, and for extra kick if desired you can add 1 seeded and minced jalapeno pepper. 

* When I am using cooked chicken in soup or stew, try to schedule a meal baking or roasting chicken over the weekend and save enough to use in your soups or stews.  Chop and freeze leftovers if not using right away for a future quick meal. 

Melt butter in a large dutch oven over medium heat.  Add onion, celery, (and jalapeno), cook 3 minutes or until tender, stirring frequently.  Add flour and cook for 1 minute, stirring constantly.  Stir in milk and next 6 ingredients.  Bring to a boil, cook until thick (about 5 minutes), stirring frequently.  

Ladle soup into individual bowls and enjoy.  

*A helpful tip when serving soup!  Rinse the serving bowls with hot water just before ladling to keep soups from cooling too quickly.

**Entertaining next weekend? Check my blog Friday for easy way to make Manhattans for a crowd.

Soup Tuesday Spinach Tomato Orzo Soup

                                                 Spinach Tomato Orzo Soup

photos by Little Spice Jar

I love soups that are easy and can be easily modified for either a couple of servings or feeding a large group.  This soup is full of nutrients and delicious on a chilly Fall or Winter day.

Ingredients:

1 large onion, chopped
1-2 cloves garlic, chopped
1 pound spinach, fresh or frozen (defrosted)
chopped carrots and celery
2 -15 ounce cans diced Italian tomatoes with oregano and basil 
1 pound package orzo pasta
2 quarts chicken or vegetable stock
2 quarts water
Olive oil


Drizzle olive oil in a large soup pot, add onions and saute until tender.  Add garlic and saute for 2-3 minutes.  Add canned tomatoes, spinach, chicken or vegetable stock and water.  Bring to a boil and reduce heat to medium.  Add orzo pasta and cook for 12-15 minutes or until orzo is tender.

To create an "Italian Wedding Soup" tasting soup, add 1 pound of cooked hamburger to soup when you add spinach and canned tomatoes.  Serve with a warm loaf of sourdough or french bread and Enjoy!

** THIS SOUP CAN BE FROZEN.  PLEASE DO NOT FREEZE WITH THE PASTA ADDED.  COOK THE ORZO PASTA SEPARATELY AND ADD TO SOUP AFTER DEFROSTING IF YOU CHOOSE TO COOK AND FREEZE FOR USE AT A LATER DATE.

                                                             ~ Enjoy and thanks for stopping~

Favorite Winter Soups - Two-for Tuesday

Here are a couple of quick and easy soup recipes you can prepare for family and friends.  So serve up a bowl or two to take out the chill the winter months bring on.  I often have many of the ingredients in my home. (One of the reasons I love these recipes).

Winter Stew for the Slow Cooker

2 chopped and peeled sweet potatoes, 1/2 head cabbage, chopped, 1 cup chopped carrots, 1 pound sliced bratwurst, 1/2 tea. salt, 1/2 tea. dried thyme, 1/2 tea. dried rosemary, 1/2 tea. pepper, 1/2 cup dry white wine, 3 cups chicken broth 

Place the sweet potatoes, cabbage and carrots into a slow cooker. Place bratwurst on top of the vegetables.  Sprinkle with the seasonings.  Pour the wine and chicken broth over the vegetables and cook on low for 5-6 hours or until the sweet potatoes are easily pierced with a fork.

Italian Sausage and Tortellini Soup

1 package Italian sausage cut into bite size pieces, 8 ounces dried cheese tortellini, 3 (14 oz. cans reduced sodium chicken broth, 1 (10 oz.) package frozen green beans

In a large saucepan, brown the Italian sausage over medium heat.  Add tortellini, chicken broth and green beans.  Bring to a boil.  Reduce heat to low and simmer for 10 - 15 minutes or until the pasta is tender and the sausage is cooked through.

Bon Appetit and Stay Warm!  Thanks for Stopping By:)

Tuesday Features Sicilian Chicken Soup

Sicilian Chicken Soup with Bowtie Pasta

I took some time last week for myself and headed to one of my favorite bookstores, Barnes and Noble, grabbed a cup of coffee and enjoyed perusing the cookbook section.  I found an awesome book called The Soupbox Cookbook, Sensational Soup for Healthy Living by Jamie Taerbaum and Dru Melton who are the founders of  The Soupbox Restaurant in Chicago.  The Soupbox was voted "the best soup in Chicago" on citysearch and has been featured on Rachael Ray's "Tasty Travels".  I look forward to trying many of these great looking healthy recipes.  Today I sharing the recipe for Sicilian Chicken Soup with Bowtie Pasta, a real satisfying chicken noodle soup. Serve it with a fresh salad and bread or breadsticks and you have comfort in a dish.  This recipes serves 4-6.

Ingredients:
1 small diced yellow onion
2 stalks diced celery (leaves included)
1 diced carrot
2 teaspoons olive oil
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon blak pepper
1 tablespoon tomato paste
48 ounces chicken stock
1 cup bowtie pasta
1 lb. cooked chicken, cubed
2 tablespoons flat-leaf Italian pasley, minced
Salt and pepper to taste
Fresh parsley, chopped for garnish

Cooking Instructions:
Saute the onion, celery and carrot in the olive oil in a large stockpot set over medium heat until tranlucent, about 8 minutes.  Add the garlic, salt, basil, oregano, rosemary, pepper and tomato paste, and cook for two minutes, stirring constantly.  Add the chicken stock to the pot and bring to a boil.  Then add the bowtie pasta and cook per the package instructions until al dente, about 8 minutes.  When the pasta is done, stir in the chicken and parsley, and warm through, about 5 minutes longer.  Taste and adjust the seasonings as necessary with salt and pepper.  Garnish with more fresh parsley.

Enjoy the goodness.....                             LakehouseLyn

Soup-er Tuesday - Have Leftover Turkey or Chicken?

Chicken or Turkey Vegetable Barley Soup

Winter has returned to the Midwest with snow and cold temperatures which is the perfect recipe for soup Tuesday.  After a weekend of cooking for family, I have most of the following ingredients leftover in my refrigerator.  Preparation time takes about 45 minutes because of dicing and slicing time.  It's a hearty soup and well worth the time.  

Ingredients: 
 5 quarts chicken of turkey broth
2 cups diced celery
2 cups sliced carrots
2 cups fresh green beans (ends trimmed)
1 chopped onion
3/4 cups barley
2 - 3 cups cooked chicken or turkey, diced
salt and pepper to taste
fresh barley if desired

1.  In soup pot, combine broth, celery, carrots, green beans, onion and barley.  Simmer approximately 1 hour or until vegetables and barley are tender but NOT mushy.

2.  Add diced chicken or turkey, salt and pepper to taste and heat thoroughly.  

3.  Serve hot, garnished with fresh parsley.

It's that Easy!  Goes great with a fresh salad or hot rolls or bread.   

*You can substitute 2 cups diced potatoes instead of barley.

                                                        Lakehouse Lyn                     

Turkey Tortellini Soup

1      
It's Soup Tuesday!
I hope everyone had a fabulous Thanksgiving. Now you are thinking you can't even look at another turkey sandwich using your leftover turkey.
Need a quick meal idea for yourself or a group?
Check out this recipe I found on the Butterball.com website.

Turkey Tortellini Soup  using leftover turkey, vegetables and tortellini.

Ingredients:

8 ounces uncooked cheese tortellini
2 tablespoons butter
1 cup chopped onion
1 large carrot, peeled and thinly sliced
2 cans (14.5 ounce) cans chicken broth
1 can (28 ounce) tomatoes with basil, garlic and oregano, undrained
1 tablespoon chopped fresh basil
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon ground white or black pepper
2 cups leftover chopped cooked turkey

Directions:

Prepare tortellini according to instructions on box or package.
Melt butter in large saucepan on medium heat.  Add onion and carrot.  Cook and stir for about 7 minutes or until vegetables are tender.
Stir in broth, undrained tomatoes, basil, sugar, salt and pepper.  Bring to a boil on medium high heat, stirring occasionally. Reduce heat to medium and simmer uncovered for 10 minutes.
Stir in tortellini and turkey.  Cook until heated through.

Servings : 6   Prep Time:  10 minutes   Cook:  10-20 minutes