Category Archives: Soups on!

Tuscan Chicken Soup

Tuscan Chicken Soup
Tuscan Chicken Soup

You probably are saying another chicken soup recipe? For most of us chicken soup is the “go to”, when you are feeling bad. Here is a slightly heartier chicken soup, try adding white beans and greens. This version is a easy add to the old fashion way we made our family’s chicken soup. Give it a try, you love it!
Prep: 15 min Cook: 20 min
Makes: 4 servings
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans or 1 box chicken broth- low sodium (14 1/2 oz.)
1 cup water
3/4 tsp. salt or less
1/4 tsp. pepper
1 can white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta- you can use any kind of pasta noodle
3 cups thinly sliced fresh escarole or spinach- I use spinach which makes me cut the salt down
2 cups shredded cooked chicken- you can use breast or dark meat- I have tried both
1. In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt, pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetable are tender, stirring occasionally. Add escarole or spinach and chicken; heat through. ENJOY!!

New England Clam Chowder

New England Clam Chowder
New England Clam Chowder

Here on the Outer Banks you can always fine fresh clams. I alway stop by the local fish market,( Billy’s Seafood in Colington, Kill Devil Hill,NC) if you are in town, make this a priority! Using fresh clams makes this soup a great tasty treet when it starts to get cold out. My mom swears that you can freeze the clams for a winter soup, I have never tried that, but there is always a first!
Prep:20 min Cook:35 min
Makes: 5 servings
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, cubed
1 cup water 1 bottle of clam juice (8oz.)
3 Tsp. chicken bouillon granules
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/3 cup all-purpose flour
2 cups fat free half-and-half
2 cans (6 1/2 oz. each) chopped clams or 1 cup of fresh chopped up clams
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Sauté celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. ENJOY!!

Ham Spinach Soup

Ham Spinach Soup
Ham Spinach Soup

Prep:25 min Serves: 4 to 6
Total: 2 hours

2 Tbsp. extra virgin olive oil
1 leek, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 cup celery, chopped
salt
1/2 tsp. red pepper flakes
1 can (15 oz.) cannellini beans
1 15 oz. can diced tomatoes
2 to 3 sprigs thyme
2 quarts chicken stock- low sodium
14 oz. of cut up ham ( small size)
4 to 5 good handfuls of spinach
Grated parmesan cheese for the top of the soup

1. Heat oil in a large soup pot over medium heat. Add leeks, chopped carrots and season with 1/2 tsp. salt and pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.

Sauté vegetables
Sauté vegetables

2. Add the white beans and tomatoes with the juice, chicken stock, thyme, and 2 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours.

Add Ham and Spinach
Add Ham and Spinach

3. Add the ham, spinach and sliced carrot. Cook until the spinach and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs. Serve with a top of parmesan cheese on top of soup. ENJOY!!

My soup !
My soup !

Beef Veggies & Barley Soup

Beef Veggies & Barley Soup
Beef Veggies & Barley Soup

Prep: 20 min Cook: 45 Min.
Makes: 5 Servings

1/2 lb. ground beef (lean beef is the best)
5 cups water
1 can ( 14 1/2 oz.) diced tomatoes, un-drained
1 small onion, chopped
1 celery rib, sliced
1 med-carrot, sliced
2 tsp. beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 cups frozen mixed veggies
3/4 cup quick-cooking barley
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leave, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Sir in mixed veggies and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until veggies and barley are tender. Don’t forget to take out the bay leave! Enjoy!!

Golden Delicious Squash Bisque

Gold Delicious Squash Bisque
Gold Delicious Squash Bisque

My neighbor gave me some summer squash, so I found this recipe and it was delicious.

Prep: 20 minutes that’s all!!

1 tsp. olive oil or your choice
1/4 cup chopped onion
2 cups cooked winter squash, mashed or you can use 1 12oz. package frozen pureed
1/2 cup chicken broth
3/4 tsp. curry powder
1/2 cup plain Greek yogurt (fat-free) Your choice!
1/2 tsp. fresh thyme
black pepper and whole grain crackers (optional)

1. In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to a boiling; reduce heat. simmer for about 2 minutes. Whisk in yogurt and thyme; heat through.
2. I use warm bowls to put my bisque in. Add pepper to taste. Enjoy!!

French Vidalia Onion Soup

Soup
French Vidalia Onion Soup

Prep: 15 minutes
Cook: 50 minutes
Makes:4 to 6

2 Tbsp. olive oil
3 large Vidalia onions, sliced
3 cloves garlic,minced
5 cups chicken broth
1 Tbsp. fresh thyme
1 bay leaf
1/2 Tsp hot pepper sauce
1 loaf French bread, cut into 1-inch slices.toasted
8 slices Swiss cheese

1.In a Dutch oven heat oil over medium heat. Add onions and cook, stirring for about 20 minutes. Add garlic and cook for 10 more minutes. Add broth, thyme, bay leaf and hot pepper sauce, stirring well. When mixture begins to boil, reduce heat, cover and let soup simmer for 15 to 20 minutes.
2. Preheat oven to 400.
3. Pour soup into ovenproof bowls, arrange 1 to 2 slices bread on top with 2 slices of Swiss cheese.
4. Bake until cheese is melted. Enjoy!!!