Archive for Soup

Turkey Chili

Super yummy and super easy. I usually make a double batch and freeze it in meal sized containers. It’s better the second day or when you unthaw it because all the ingredients get a chance to mingle and become friends (kind of like the second season of Seinfeld vs. the first).

1 tsp Olive Oil
1 Large Onion, Chopped
4 Cloves Garlic, Minced
1 Lb Ground Turkey
1-2 Green Peppers, Chopped
2 Cans (28 oz) Diced Tomatoes
1 Can (40.5 oz) Kidney Beans (do not drain) – if I’m making a double batch, I will use one can dark and one can light
1 Can (15 oz) Pinto Beans (do not drain)
1 tsp Dijon or Stadium Mustard
1 tsp Cumin (ground, whole or 1/2 + 1/2)
2 tsp Chili Powder
2 Tbs Balsamic Vinegar
3 Bay Leaves
½ tsp Black Pepper

Sautee onions & garlic. Add meat and cook until done. Add remaining ingredients and simmer for about 1 hour. Eat.

Other than opening a lot of cans, it doesn’t get any easier than that, does it?

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Pasta e Fagioli Soup

photoDude, Dana made this and it’s “souper” yum (damn, I’m funny). She made up the recipe herself and everything.

1 onion
1 cup celery
3 coves garlic
1 large can crushed tomatoes
2 small cans seasoned diced tomatoes
6 cups chicken broth or 6 cups water 6 bouillon cubes
2 cans great northern beans
2 cups ditalini pasta
1 tsp crushed red pepper
1/8 tsp black pepper

Saute onion and celery in olive oil. Add garlic and sautee a wee bit more. Add tomatoes and chicken stock and bring to boil. Turn temp to medium and simmer for about 30 minutes. Add beans (drained and rinsed) and heat to boiling. Add remaining ingredients and heat until pasta is cooked.

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Cabbage Soup

Yeah, I know, “Cabbage SOUP? Where’s the cabbage and noodles recipe?” Soon, I promise. I’m going to blame this on Doug because he wants to post his version. So, this soup I made yesterday was seriously good and even better for lunch today. I made up the recipe all by myself too.

1 tbs olive oil
1 cup onion diced
1 clove garlic
28 oz can diced tomatoes 
15 oz can tomato sauce
6 cups water
6 bouillon cubes (or you could use chicken stock in place of this and the H2O, I didn’t have any on hand) 
1 1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp black pepper
2 bay leaves
1 small head cabbage chopped 

Sauté onion and garlic. Add all other ingredients except cabbage. Bring to a boil. Add cabbage. Simmer until cabbage is well cooked (probably an hour or so?? I didn’t time it). Again, this is a really big pot. It’s the way I cook, sorry. I did freeze some, I’ll report back if it turns out okay.

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Swingin’ Singles Soup

Here is a good winter-warmy-soup that can be done in a CrockPot®.


2 big containers of chicken broth (16 or 18oz containers)
1 1lb. bag of frozen Italian meatballs
1 block/package of frozen spinach
1/2 white onion
1 cup celery, chopped
1 cup carrots, chopped
1 clove of garlic, chopped
1/2 cup parmesan cheese, preferably the kind in the green plastic container
1/2 to 1 cup of the teeny tiny little pasta balls (depending how much you like)


Place block of frozen spinach in the Crockpot®, along with frozen meatballs. Add celery, carrots, onion, garlic and cheese. Fill the rest of the way with chicken broth. I think it ends up being about 1 1/2 containers or so. Turn the crockpot on to “low” and go do something else for 8 hours (6 hours on “high”). Stir occasionally, salt + pepper to taste.

Now, here’s the tricky part: Before you’re ready to eat, cook the pasta separately on the stove top. Set aside. When serving, add desired amount of pasta into each individual bowl with the soup. Why? Well because if you cook the pasta in the Crockpot® with the soup, it’s all fine and good. But the next day when you want to reheat leftovers, it will be as thick as stew because the pasta keeps absorbing the water. They’re like little sponges. Seriously.

Ok, so by now you’ve probably figured out that this is a lot like Wedding Soup, or actually it IS Wedding Soup. But hey, not everyone is into committment….

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Potato “Cheese” Soup

It’s not real cheese, it’s Velveeta (god only knows what’s in that) but it makes it delicious and I’m sure nutritious. This makes a really big pot, I like to cook big because we like leftovers. I usually freeze soup but potato soup doesn’t freeze well, so eat up.
2 medium onions
4 cloves garlic
48 oz chicken broth
2 bay leaves
14 potatoes peeled and cubed
2 cups milk
1/2 tsp salt
1/4 tsp pepper
16 oz Velveeta cubed
Sautee onions and garlic. Add chicken broth and bay leaves and cook while you peel and cube potatoes. Add potatoes and cook until soft. Remove bay leaves and add milk, salt and pepper. I use a hand blender to mash the potatoes and leave them a little lumpy. This is very important – remove from heat before blending! I didn’t do this the other day and it was exploding like a geyser because it gets so thick – I got a couple of blisters where the soup got on my skin and think I’m going to have a permanent scar (dumb ass!). Add Velveeta and stir until it melts.

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