French Onion Soup

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Onions are in season and this is a great recipe to use those red onions!

We love French Onion Soup and this recipe is perfect to eat for dinner one night and there is plenty left over to freeze for another dinner.

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Cut your onions and get all in the stockpot to simmer

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After it simmers down it looks like the above picture.  We baked some of ours and microwaved the other which you can see by the one with browned cheese and the other one with melted cheese.  I prefer it browned while the boy likes it melted.

French Onion Soup

6 Red onions peeled and sliced

3 Tbsp Olive Oil

3 Tbsp butter

2 large cloves of garlic minced

¼ tsp kosher salt

1 tsp white sugar

½ cup of white wine (I use whatever I have on hand)

8 cups of beef stock (try to get a very good flavored one such as Swanson)

Approx. ¼ tsp black pepper

2 fresh bay leaves

2 tsp. thyme or throw a fresh sprig in

Provolone cheese

Crustini bread or croutons

In a dutch oven or heavy bottomed stock pot heat the onions and the 3 Tbsp of olive oil until the onions are soft (about 10 – 15 minutes). Add the butter and caramelize the onions (they should be a nice golden brown do not burn). Add the garlic, salt and sugar and stir until incorporated. Pour in the wine and scrape the bottom and sides to get all the nice bits. Pour in the beef stock, pepper, bay leaves and thyme and simmer on low for approximately 35 minutes.

Remove and place in a bowl (or crock if you are going to bake cheese). Toss in the crustini or croutons and top with provolone cheese. Place under the broiler if using a crock until the cheese starts to brown. Or you can microwave the bowl until the cheese is melted.

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Navy Bean Soup

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We had scalloped potatoes and ham the other night so I had the ham bone left over after taking some meat off for the casserole. It’s very cold here today so I threw together this soup and let it simmer while we did barn chores and came into a nice hot lunch.

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1 package navy beans (rinse well but do not soak)

some baby carrots or regular carrots diced

small onion diced

kale leaved chopped fine (your preference how much)

ham bone or cubed ham steak (this is totally optional as you don’t need the meat)

chicken bouillon cubes (I use 4 as mine are 1 cube per 2 cups of water)

8 cups of water

1/4 tsp. garlic powder

salt / pepper to taste

Toss all into a pot and simmer for an hour (or until beans are tender)

Perfect for our chilly afternoon, sneaking in some greens with the kale and served with warm bisquick biscuits!!

 

 

Roasted Red Pepper Soup

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Once in a blue moon the man of the house decides to make dinner.  Last week the mood struck him so he decided to make Roasted Red Pepper soup (it may have been my mother nagging him to make it and not the mood really 🙂 )

So here is the step by step pictures and the recipe follows.  This can be served hot (how we like it) or chilled.  Either way it’s a great soup for a dinner party as it’s super EASY and impressive!!  It’s rich, creamy and full of flavor!!

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roasted peppers

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cooled slightly and peeled

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pepper, leeks, broth brought to simmer

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puree in blender in batches if need be

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return to pan and add remaining ingredients

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last sprinkle of pepper

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simmered 15 minutes and served

Roasted Red Pepper Soup

½ cup butter

4 cups chopped leeks

4 red peppers

1 ½ cups chicken broth

3 cups buttermilk

1 tsp salt

¼ tsp white pepper

1/8 tsp cayenne

 

Melt butter and cook leeks on medium heat until soft and tender (approx. 6 minutes)

Add roasted Red Pepper and chicken broth and bring to simmer

Remove from heat and puree in blender (or immersion blender)

Return to pan and add buttermilk, salt, white pepper & cayenne and stir to combine

Bring to simmer and simmer about 15 minutes

Serve hot with a dab of sour cream or chill and serve cool

**to make roasted peppers**   Preheat oven to 400 degrees

Wash and dry 4 red peppers and lay them on their side on a foil lined baking sheet so the stems are facing to the side not upright

Bake for 20 minutes and then flip about ¼ way and bake another 20 minutes until the skins are charred and the pepper is deflated a bit

Cool and peel the skins off and discard

(you can broil them about 8 inches from top broiler also but you will need to watch them and turn them a few extra times until charred all the way around and the pepper is soft. It is quicker but requires more watch time)

Quick Chicken Noodle Soup

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Chance’s bowl for dinner

Whenever we have chicken breasts with the bone in I boil them for 20 minutes before we put them on the grill.  I save the water to use anytime a recipe calls for chicken broth.  It’s easy to put into any container and freeze and saves quite a bit of money in the long run.

Last week we had bone in chicken breasts and I saved one after we grilled it to make a quick chicken noodle soup.  We had great weather over the Easter weekend but are back down into the low 40’s for the next few nights so figured what better way to warm ourselves up!!

Here is what I used:

6 cups of homemade chicken broth

2 cups of water with 2 chicken bouillon cubes

one finely diced carrot

one finely diced stalk of celery and the leaves to boil in the pot with the soup

one finely diced onion

one nice sized bone in chicken breast pulled off the bone

one bay leaf

salt/pepper to taste

8 oz cooked wagon wheel pasta

Combine everything into a stock pot and boil until the vegetables are tender.  Put the pasta into a soup bowl and spoon the soup over it.

**note:  I do not combine my pasta into my soups as it becomes too soggy.  I always keep it on the side until we are ready to eat and add it then**

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Served with our left over dinner rolls from Easter and everyone is happy!!

Stuffed Cabbage Soup

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My daughter (11 year old) asked me last night at 8:30 p.m. if she could make a snack while her dad and I went to feed the animals for the night.  I said she could but no candy or sweets.  I came in the house about an hour later and this is what she had made:

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She boiled a small head of cabbage!!  This is not what I was expecting!  So the fridge is full with Easter lunch preparations and I did not want to store the cabbage until Monday so I decided to make stuffed cabbage soup for dinner.  I do NOT like to waste anything and knowing she boiled the cabbage in water, that is such a great way to start a stock. 

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I have never made cabbage soup the same way as the last one.  It’s always a “hodge podge”.  Today I used:

1 lb ground beef

small head of cabbage

1 3/4 cups left over plain jasmine rice from a few nights ago

14.5 oz can tomato sauce

1 can tomato paste (small)

small onion chopped

5 cloves of garlic chopped

2 parsnips peeled and diced

1 can white beans drained

two pinches of red pepper flakes

1 tablespoon garlic powder

1 tablespoon ground black pepper

4 cups of stock (water that cabbage was boiled in)

2 cups of water added to the stock with 2 chicken bouillon cubes

Put the 6 cups of liquid into stock pot

add the bouillon cubes, parsnips, cut up cooked cabbage, tomato sauce/paste, beans, garlic powder, pepper, red pepper flakes

In a frying pan, boil, rinse and brown the ground beef adding the garlic and onion about 1/2 way through the browning process

Once browned add that to the stockpot and let it simmer for about 30 minutes

Right before serving add the cooked rice.

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I had made a loaf of homemade wheat bread yesterday so we had this soup with bread for dinner.  It was fabulous and so good for you with all the great ingredients!!

Even though at first I was mad she decided to boil cabbage for a “snack”, how could I say anything as that is such a healthy choice and it gave us a great dinner for tonight!!!

 

Chunky Potato Soup

What to do with all of that leftover ham after Easter??  Or maybe looking for a quick soup to fill you up with a piece of bread?  Well this soup will not disappoint. 

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This was “souper” easy to make and the kids ate 2 bowls each.  I made this from leftover ham I had frozen from Christmas.  A slice of fresh bread and this was a great quick and easy meal!!  As always you do not have to follow my recipe religiously except for the flour and milk!!

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Chunky Potato Soup

  • 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
  • 2 c water
  • 1 small onion
  • 3 TBS butter
  • 3 TBS all-purpose flour
  • Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
  • Ground black pepper
  • 3 c milk
  • 1/2 tsp sugar
  • 1 c shredded cheddar cheese
  • 1 c cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender
Drain, reserving liquid. Set aside potatoes.

Measure 1 c cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in)  Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition

Add cheese and ham again stirring well

Simmer over low heat 30 minutes, stirring frequently.

Serve with warmed bread!! YUMMM

Let me know if you try it and if you found it as great as we did!!

 

Split Pea Soup

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Do you know how easy it is to make split pea soup?  So many people tell me they don’t have time for making soup.  I think the main reason is they don’t realize how easy it truly is.

The picture below is what I use to make my split pea soup.  It takes about 10 minutes of prep time and 2 hours of cooking and you have a rich, hearty, filling soup.

split pea soup cooking

You can ask your meat manager in any grocery store for a ham bone or if you prefer to avoid speaking to anyone at the grocery store (ahem) because you are in a rush, then grab a prepackaged ham steak.  Works just as well!!

The true beauty of this is most ingredients are approximate.  If you don’t have exact amounts (except the water and peas) it doesn’t matter.   Use what you have.

2  cups green split peas
8 cups water
1 1/2 c. chopped onion
1 c. diced celery
1 1/2 c. diced carrots
1/4 tsp. pepper
1/4 tsp. garlic powder
2 tsp. parsley flakes
1 ham bone or diced ham steak (you can add as much as you like)

Directions:
Combine all ingredients in a large Dutch oven and bring to a boil; cover and reduce heat. Simmer for about 2 hours, or until peas are as tender as you prefer.

That’s it!!!!  Serve with fresh bread and some saltine crackers…YUM!!  So easy!!

**This soup also cooks well in a crock-pot, cooked on low for 6 to 8 hours**  I have also used a regular stock pot to cook this in.