Soups On!

Split Pea Soup

Here are some of my favorite soup recipes I’d like to share with you.  Maybe you can have your own Soup Week and use one or two of these. 

Taco Soup 

1 lb. lean ground beef

1 medium onion, diced

2 cups cooked pinto beans

1 15oz. can diced tomatoes, undrained

1 15oz can whole kernel corn, undrained

1½ cups warm water

1 garlic clove, crushed

1 envelope taco seasoning

½ c. grated sharp cheddar cheese (optional) 

Brown beef and onions in large soup pot.  Drain fat and add all remaining ingredients except cheese.  Stir and bring to a simmer.  Cook 15 minutes on low heat.  Serve garnished with cheese on top if desired.  Makes 6 to 8 servings. 

I love to serve this with a dollop of sour cream too.  Goes nicely with a fresh garden salad and warm cornbread. 

This next one is for Gina over at http://homejoys.blogspot.com/ and her lovely family.

Egg Drop Soup 

8 cups chicken broth

4 scallions, sliced

½ cup frozen peas

1 to 2 Tbs. soy sauce

2 eggs, beaten well 

In a large sauce pan bring broth, scallions, peas and soy sauce to a light boil.  Remove from heat.  While slowly stirring broth, drizzle in beaten egg.  Do not over stir, eggs should be thready.  Allow to sit 1 to 2 minutes.  Stir gently, taste and add additional soy sauce if needed.  Makes 8 servings. 

Serve with fried rice and a fresh garden salad to complete the meal. 

Italian Vegetable Soup 

½ lb. Italian sausage

1 medium onion, diced

1 cup elbow macaroni, shells or other small pasta

1 15oz. can Italian style diced tomatoes, undrained

1 15oz can cut green beans, undrained

1 carrot, peeled and thinly sliced

2 cups hot water

2 gloves garlic, crushed

2 tsp. dried crushed basil 

Cook pasta according to directions on package.  Brown sausage and onions in large soup pot.  Drain fat and add all remaining ingredients except pasta.  Stir and bring to a simmer.  Cook 15 minutes on low heat until carrot is tender.  Add pasta, stir and serve.  Makes 6 to 8 servings. 

Pair this with a homemade loaf of French bread and a nice spinach salad.  Terrific! 

Split Pea Soup 

1 16oz. package split peas

4 cups chicken or turkey stock

4 cups water

1 large onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

Ham hock, ham bone or 2 cups diced ham

1 tsp. poultry seasoning

1 tsp rubbed sage

½ tsp black pepper

½ tsp dried basil

½ tsp salt 

Combine all ingredients in a large slow cooker.  Cook on high four hours or low six to eight hours until veggies are tender.  Serve.  Makes 6 to 8 servings. 

This recipe makes more than 8 servings, in my opinion, and freezes really well.  I usually serve it with corn bread and a nice coleslaw or garden salad. 

I’m not a pea soup lover but I love this one!  Thanks Grandma!

Quick & Easy Tomato Soup 

1 15 oz. can tomato sauce

Whole milk

½ tsp dried basil 

Over medium heat empty tomato sauce into a small sauce pan.  Fill tomato sauce can with milk.  Slowly whisk milk into tomato sauce.  Add basil and continue stirring until soup is heated through.  Serves four. 

I think it goes without saying that a grilled cheese sandwich is the perfect pairing with this soup and dunking is required.  You will most likely want to double this recipe because everyone will want seconds. 

What’s your favorite soup?