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