Soup is
not only healthy for your budget but for you as well. Homemade soups are by far the best for
nutrition and sodium content because you have full control over what you put in
them. Plus you can make as much or as
little as you like.
I like to
make a big pot of soup and freeze some for a meal later on down the road as
most soups freeze really well. For soups
with pasta or rice I like to freeze some of the soup base before adding the
rice and pasta then just add it fresh to the reheated soup so it doesn't get
mushy.
I thought
I'd share some of my favorite soup recipes with you again from a previous post
I did called Soups On! If you are in
need of some inspiration or want to try something new perhaps one of these will
fit the bill.
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.
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?
