Posts from the ‘Soups’ Category

Parsnip Soup

After all the treats and lavish meals of the holidays, I really wanted something more simple today… so I tried Martha Stewart’s Parsnip Soup recipe for lunch. My husband, who usually dislikes most soups, actually ate 2 bowls and my 3 yr old ate a small bowl too! This recipe is a great way use up parsnips and leeks… definitely will make this again.



Butternut Squash Soup with Basil

I made this soup today using a butternut squash that was languishing on the counter for a couple of weeks and YUM! I really liked it and I hope you do to… it was pretty easy to make just a bit time consuming since I roasted the squash first, but I’m sure you could just peel, chop, and boil in the broth instead.


  • 1 butternut squash (roasted and pureed OR peeled raw and cubed then boiled in broth – below)
  • 2 small onions or 1 medium onion, chopped
  • 1 celery stick, chopped
  • 1 qt water
  • 2-3 tbsp powdered chicken stock
  • 1 lg can stewed tomatoes
  • 1 heaping tbsp dried basil
  • salt/pepper to taste
  • sour cream for bowl
  • crusty bread for serving with soup


  1. roast and scoop out squash and set aside (or cut up and boil squash in broth in a pot)
  2. in large stock pot, saute celery and onion (use water or oil if desired, just a little is all that is needed)
  3. when softened, add water, tomatoes and butternut squash
  4. add salt/pepper to taste
  5. let boil for a few minutes then add basil
  6. puree with wand mixer, then let simmer about 5 minutes, stir often
  7. when done, pour into bowls and add sour cream as desired
  8. serve with crusty buttered bread

recipe by: r2bcluvs2cook


Lentil Chili

I’m trying to lose some weight so I’ve been cooking some recipes from the Weight Watchers cookbook – some have been so so, but this one was really tasty. I definitely will make it again – even my hubby commented on how good it tasted!

This recipe is from Weight Watchers Simply The Best cookbook, page 200 (I will paraphrase the instructions but the ingredients are exactly from the book).


  • 1 lb lentils, picked over, rinsed and drained
  • 1 of 14oz can diced tomatoes (no salt added)
  • 1 green bell pepper, seeded and chopped
  • 1 cup low-sodium vegetable broth
  • 1 of 6oz can tomato paste (no salt added)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 tbsp red-wine vinegar
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt

Note: I did change some of the ingredients in my version simply based on what I had in the house – I used regular (not low sodium) tomatoes/paste/broth, plus I used chicken broth instead of veggie broth, and I used sweet potatoes instead of carrot, and basil instead of oregano, plus I used 3 cloves garlic instead of 2…..


  • bring lentils and 5 cups of water to a boil in large pot and then simmer about 20 min until lentils are slightly softened
  • add everything else to the pot and boil, then reduce heat and simmer uncovered until lentils are tender (about 40 minutes)

Vegetable Soup with Dumplings

I made this Rachel Ray veggie and dumpling soup last night for supper – it was pretty good; my husband really liked it and considering it doesn’t have any meat in it that is amazing!

Anyway, it wasn’t very hard to make and I had all ingredients except 1 spice on hand so it didn’t take too long to get supper ready which is awesome. It was a nice meal for a rainy day 🙂

Here’s the link – check it out!

Beef and Vegetable Soup

Here’s a recipe I made up for beef and vegetable soup – it turned out really really yummy!!!! It has suddenly turned cold here after weeks of sweltering heat… so making some homemade (yet simple of course) soup just sounded wonderful. The vegetables I added are just what I had on hand but you could easily change out these to your favorites.

  • 1 can diced tomatoes
  • 2 tbsp beef stock (powder)
  • 2 cups frozen green beans
  • 1 cup frozen carrots
  • 1 cup frozen corn
  • 1 cup shredded or chopped zucchini
  • 1 cup frozen pearl onions (I chopped these with a chopper but that’s optional)
  • 1-1/2 cup left-over noodles or rice (like macaroni noodles or bow ties – optional)
  • 2-4 cups left over roast, shredded, plus the juices (put in how much you like – I used lots) – for my roast, i just put it into a crock pot with about 1-1/2 cup red cooking sherry, salt and pepper and let cook 8 hours
  • enough water to thoroughly cover all ingredients in the pot
  • salt and pepper to taste (you shouldn’t need too much as the stock has salt in it)
  1. dump all frozen veggies into a large stock pot and let them cook a bit until warmed, stir often
  2. add rest of ingredients (except noodles -add them last as they tend to get smooshy) and mix well
  3. simmer about 1 hour or until well cooked – enjoy with some warm cornbread muffins!

recipe by: r2bcluvs2cook

Cream of Carrot and Sweet Bell Pepper Soup

I’ve been craving carrot soup – strange as I’ve never had it before – but anyway it’s been sounding really good so I got online and hunted down a recipe – this one uses carrots and peppers, both of which I have on hand – so I thought I’d give it a try.  It was actually pretty easy to make and tastes pretty good! I think it will be yummy with crusty butter or garlic bread tonight!

I doubled this recipe so it’s supposed to be 4 servings when doubled. Also, for the peppers (I used an orange and red pepper instead of 2 orange ones), I broiled them but what I did was simply cut them in half, forced the half down on the pan so it cracked and laid flat, cut it in that broken seam area and then broiled them – then I just put a glass lid on top to steam instead of putting into a bag and used a sharp knife blade to peel the skins – worked great.

Ingredients: (approximate amounts)

1 Tbsp butter
1 medium sweet onion
3-4 carrots
1 large orange bell pepper
1 Tbsp sherry or white wine
1/8 tsp each: thyme, rosemary, marjoram
2 cups water or stock
1/2 tsp each salt and black pepper
2 Tbsp creamed coconut or
1/2 cup coconut milkor
1/4 cup light cream
1/4 cup sour cream


Melt butter in the bottom of a heavy bottomed pan. Slice onion thinly and saute over medium-low heat, stirring occasionally until onions are soft. Peel (if desired) and coarsely chop carrots. Raise heat to medium-high and add carrots and herbs, stirring for 1 minute, then deglaze pot with sherry or wine. Add water or stock, cover, and simmer for 10-15 minutes or until carrots are soft. About halfway through add creamed coconut (if using).

Meanwhile, cut bell pepper into 6ths and place skin side up on a broiling pan. Broil 6 inches from heat source until skins start to blacken, about 10 minutes. Place in a paper bag and let steam for a few minutes. Then peal off the skins.

Put bell pepper strips in a blender along with the soup. Puree until very smooth. Pour back into pot over heat, and add salt and pepper, coconut milk or light cream (if using), and sour cream. Stir well.

Creamy Beet Soup

I’ve recently discovered beets and really like them, but find myself uncertain of how to prepare them for a meal besides grilling them. I know they can be eaten as part of a salad but I haven’t tried any of those recipes yet. This week I realized I had some beets in the fridge that I forgot about in the back of the crisper -luckily they were still good to eat. I decided to boil them and maybe find a bread recipe for them, but didn’t really see much… so instead I found some recipes for beet soup.

Pretty much all the recipes I’ve found have been for cold soups and I am a little leery of how I’ll like cold soup….but it’s been SO hot here that I decided to give a cold soup a try. I found this recipe online, Beet soup  recipe,  at the blog Cooking with Amy which looked very simple and had some good reviews.  Wow, it was really good and SO simple!

I made no changes except that I did not add sugar as my beets were sweet enough…hubby and I ate the entire pot for lunch today! It was a nice and refreshing.

Here’s the recipe:

(serves 2 as entree or 4 as a starter)
3 beets
14 oz chicken broth (or seasoned vegetable broth)
1-2 t sugar
1/4, 1/2 or 3/4 C sour cream (depending on how you like it)

Prepare the beets by scrubbing them well, trimming them and leaving about one inch of the stems. Place in a glass microwave-safe container with 1/2 cup of water. Cover with plastic wrap and microwave for 10 minutes. Let cool, reserving the liquid. Peel and trim beets, then shred with a hand grater.

Place the beet and liquid back in the glass container, add the chicken broth and cover, microwave until heated through, 5 minutes (longer if the beets are very cold). Taste broth for seasoning, depending on the beets you may need a teaspoon of sugar. Place contents in blender with sour cream and blend until smooth.

Chill in the fridge. Serve thoroughly chilled.