Family Favorite Soups!
By Brenda Hyde
Soups are a family favorite at our house. I love them
because they are frugal, easy and basic, but satisfying
and delicious at the same time. As always, I encourage
you to substitute according to your family's tastes. Any
bean can be used in the bean soup. I often use a combination
of black and northern. Vegetables are easily switched for
what you have on hand. These soups are easily main
dish meals and can be served with cornbread, garlic
bread or rolls.
If you are on a low salt diet, or just watching your intake,
you may drain and rinse the beans before adding. Just add
a cup or so of water to make up for losing the liquid. Also
buy low salt broth if using purchased variety.
Minestrone Soup
Ingredients:
7 cups vegetable such as cabbage, carrots, onion,
green pepper, squash or corn
1/2 pound hot Italian sausage
1 clove garlic, finely chopped
1 tbls. oil
1 cup tomato sauce
5 cups beef broth, or water with beef bouillon added
1 can any white bean(do not drain)
1/2 tsp. each dried oregano and basil
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup small pasta of your choice
parmesan cheese
Slice or chop vegetables into bite size pieces. Sauté sausage and garlic
in the oil in large pan until meat is no longer pink. Add vegetables.
Sauté about 5 minutes until vegetables begin to soften. Stir in tomato
sauce, broth, beans, and spices. Simmer uncovered 15 minutes. Sprinkle
pasta over soup and simmer about 15 more minutes until it is tender.
Serve in bowls with parmesan sprinkled over soup.
Lentil and Sausage Soup
Ingredients:
1 cup dried lentils
6 cups water
1 cup tomato sauce
1/2 pound hot Italian sausage
1 tablespoon oil
1 large carrot, finely chopped
1 small onion finely chopped
1 clove garlic, finely chopped
2 cups chopped cabbage or spinach
2 tsp. salt
1/4 tsp. pepper
1/4 cup small pasta
Wash lentils and place in large pan with water and tomato sauce. Bring
to boil, lower heat, simmer as you continue preparing soup. If sausage
is in casings, remove and sauté in oil while breaking up with spoon.
Stir in chopped carrot and onion. Cook about 10 minutes. Add garlic
about the last 2 minutes. Coarsely chop spinach or cabbage. Add all
ingredients to lentils, and simmer for 30 minutes. Add pasta, and cook
covered for 10 minutes more. Serve with parmesan cheese.
Spicy Rice Soup
Ingredients:
1/2 pound ground beef
1 clove garlic, minced
3 1/2 cups water
2 beef bouillon cubes
1 can diced tomatoes with peppers
1/2 cup frozen corn
1/2 cup frozen peas
1/4 cup fast cooking rice
Brown meat and garlic in medium saucepan.
Add other ingredients except for rice, bring to boil
and simmer for 5 minutes. Add rice and simmer
for 5 more minutes. Garnish with sliced green
onion.
Leek and Potato Soup
Ingredients:
2 large leeks, washed well and thinly sliced
6 medium potatoes, diced
4 cups chicken broth
1 tsp. salt
1 cup sour cream
2 cups milk
1 tablespoon chopped chives
In a large saucepan, combine leeks, potatoes, broth
and salt. Bring to a boil. Reduce heat and simmer
15 minutes or until potatoes are tender. Puree mixture
in blender. Return to saucepan. Stir in sour cream, milk
and chives. Heat gently. Makes 8 1/2 cups.
Hearty Bean Soup
Ingredients:
2 cups mixed dried beans
(navy, black, northern,pinto,
split peas or red beans)
2 quarts water
2 ham hocks or necks, smoked
2 cups diced ham or sliced smoked sausage
1 onion, chopped fine
1 clove garlic, minced
1 28 ounce can tomatoes, chopped
Rinse dry beans, place in bowl, cover
with water and soak overnight. Rinse
again the next day and place in pan
with 2 quarts water and the hocks or
necks. Simmer for 2 1/2 hours on the
stove or place in crock pot on high
for 6 or 7 hours until soft. Sauté onion
and garlic until soft. Add with remaining
ingredients to pot and simmer 45 minutes
more on top of stove, or an hour or so in
the crockpot.Season with salt and pepper.
About the Author
Brenda Hyde is a wife, mom to three, a freelance writer and
editor of Old Fashionedliving.
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