Beef & Barley Soup

Ingredients:

1/2 pound leftover roast (Today I used tri-tip.)

drippings from the roast or 2 cans beef stock

1 large onion, chopped

3 stalks of celery, chopped

6 carrots, sliced

1 pound bag of frozen cut green beans

2 -12 oz. cans of V-8 juice

3/4 cup pearl barley

boiling water to fill crock

Here’s the easy part.  Throw all the chopped, sliced and cubed ingredients in the crock pot.  Add the barley, stock or drippings and the V-8.  Fill the crock pot with boiling water.  Turn the crock on to high heat and cook for 6 hours.

Serve this soup with some fresh bread and a green salad!  Simple, delicious and nutritious.

SAUSAGE LENTIL SOUP

Ingredients:

4 tablespoons olive oil

1 onion chopped

4 cloves of garlic finely minced

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon oregano

1 tablespoon basil

16 oz. turkey or pork sweet Italian sausage

8 cups vegetable or beef broth

1 pound carrots chopped

3 stalks celery diced

2 large bell peppers chopped

1/2 pound dry lentils

1 – 16 oz. can crushed tomatoes

Parmesan cheese for topping

Cut the sausages into 1/2 inch slices.  The slicing is easier if the sausages are slightly frozen.  In a large heavy bottomed pan, brown the sausages in the olive oil.  Add the onion and sauté until tender.  Add the garlic and sauté until softened and fragrant.  To this mixture add the remaining ingredients.  Bring to a boil and then turn down to a simmer.  Allow soup to simmer until the lentils are tender.  Serve topped with parmesan cheese.

You can also make this soup in the crock pot.  Just brown the sausage and then put everything into the crock pot for about 10 hours on low or 6 hours on high.

This soup is so tasty and filling.  Serve it with some nice fresh bread and maybe a salad and you will definitely be satisfied.  Hope you enjoy this one!

Veggie Chicken Soup

Ingredients:

3 large chicken breasts

4 cans chicken broth

2 tablespoons olive oil

1 onion (chopped)

4 cloves garlic (chopped)

1 pound carrots (sliced or chopped)

4 stalks celery (sliced)

1/2 head of cabbage (chopped finely)

1 teaspoon salt

enough water to cover vegetables

parsley (fresh or dried)

1 pound frozen petite peas

In a large soup pot, sauté the onions and garlic in the olive oil until softened.  Add in the chicken breasts and cook until slightly browned.  Pour in the chicken broth, carrots, celery, salt and cabbage.  Add water, if necessary, to make sure all vegetables are covered.  Adjust according to how much broth you like in your soup.  Bring the soup almost to a boil and allow to simmer for 30 minutes.

After 30 minutes, remove the chicken and let it cool on a plate.  When the chicken is cool, remove the skin and bones, shred the chicken and return to the pot.  Cook another 15 minutes.  Add the frozen peas and the parsley and cook for 2 minutes.  Remove from heat and serve.

If you like noodles in your soup, you can add dry egg noodles, homemade noodles (my mom’s are amazing) or cheese tortellini.  I like to top this soup with parmesan cheese!  Serve with some warm bread or biscuits and enjoy!

With all the cold weather we’ve been having, I am ready for some comfort food. One of my favorite cold weather comfort foods is definitely Minestrone Soup! Here is my recipe for a very quick version.

MINESTRONE SOUP

Ingredients:

In a large heavy bottomed pan, brown the ground beef. Add the onion and sauté until tender. Add the garlic and sauté until softened and fragrant. To this mixture add the remaining ingredients. Bring to a boil and then turn down to a simmer for 30 minutes or until the carrots are tender. Cook the pasta separately until al dente. You can mix the cooked pasta into the pot of soup or add just as much pasta as you want to each bowl. Serve topped with parmesan cheese.

For a really quick cooking version – use your seasoned ground beef from the freezer and 1 jar of pasta sauce instead of the can of tomatoes and other seasonings. See Organization – the key to quick cooking! for details. Or, if you want dinner ready when you get home, use your crock pot!

Serve this soup with some warm, crusty bread and enjoy!