A small, family farm in Wisconsin

Posts tagged ‘soup’

All You Can Eat Vegetable Soup

Eating lighter is usually a priority after all the heavy foods of the holidays. There is a delicious vegetable soup that pretty much anyone who has ever dieted has made or at least eaten. The recipe has been around for decades and it has many names. I just call it Healthy Veggie Soup.
The nice thing about making this soup is that you can put in the veggies that you like, and leave out the ones you don’t. It’s a very flexible and forgiving recipe. The idea is to use this soup to fill you up. You can’t live on it because it has no (or not much) protein and hardly any carbs. It’s not a balanced diet. It’s perfect for lunch, snacks, whenever you feel hungry and don’t want to eat junk. And you’ll definitely get all of your vegetable servings!
*To make the soup, use a huge soup pot. You’ll need at least 6 kinds of vegetables, fresh or frozen. Cabbage should be one of the veggies. Use broth or stock, beef or vegetable work best plus a large can of crushed tomatoes To season the soup you can use any of these dry mixes: onion soup mix, ranch dressing mix, vegetable soup mix, or just season the soup to your taste. Just fill up your soup pot with all of the goodness and simmer until the vegetables are tender. Eat it all week, or freeze some for later. Sorry for the lack of precise measurements.  It’s all up to you and your taste.
Choose from this list of vegetables. Don’t use starchy veg.
cabbage
jicama
asparagus
okra
green/wax beans
cauliflower
broccoli
peppers
summer squash
zucchini
brussels sprouts
scallions
carrots
leeks
spinach
mushrooms
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Stop Giving Me Cucumbers!

Just kidding, Tammy!  Love those pickles!

I’m trying to play catch up.  I have cucumbers, zucchini, and tomatoes to deal with.  Our neighbors put in a nice garden this year, and they’re overloaded with produce.  The zucchini are from my little plot.  I got so bogged down because I spent nearly the whole month of August fighting a virus that really kicked my butt.  It was mostly in my chest and throat and I lost my voice for a couple of weeks.  I’m feeling better now and facing all the produce that’s piling up in my kitchen.

photo from Taste of Home

photo from Taste of Home

I started by making dill refrigerator pickles.  I use a recipe I got from the June/July 2009 issue of Taste of Home magazine.  I just looked it up online, and they have changed the recipe slightly. My original recipe does not call for sugar. This recipe makes about 4 quarts of pickles. You can find the recipe here:
http://www.tasteofhome.com/recipes/refrigerator-dill-pickles

Today I made tomato soup for lunch.  I’ve been using this recipe for decades.  I love it because I don’t have to peel or seed the tomatoes, and the soup is delicious.
TOMATO SOUP
2 1/2 cups tomato, cubed
2 Tablespoons flour
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1 dash garlic powder
1/4 cup milk
2 Tablespoons butter
1.    Place cubed tomatos in blender or food processor.  No need to peel or core.

2.    Add the flour, sugar and seasonings.

3.    Process until smooth.

4.    Put through a sieve (removes the skins and seeds) Foley food mill works great

5.    Cook on  low about one hour.  For more than 4 quarts, cook longer.  Soup should be smooth, thickened, and rich in color.

6.    To serve: add milk and butter.

Makes about 1 pint.

So, that’s what I’ve gotten done so far.  I shredded a large zuke and will deal with it tomorrow, along with several cucumbers I plan to make into freezer sweet pickles.

Soup and a Salad

Sharing two recipes today.  I’ve made them both in the last week, and we enjoyed them.  You can never have too many refreshing salad recipes for summer.  This one is unusual but delicious, from saveur.com.  The second recipe is one that’s very similar to the Olive Garden Toscano  Zuppa (or whatever they call it).  I found it at littlebitesof everything.com

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AVOCADO AND MANGO SALAD
Serves 2-3
1/4 cup finely chopped parsley
1/8 cup canola or peanut oil
1/8 cup fresh lime juice
1 tbls fresh orange juice
1/2 jalapeno, stemmed, seeded, minced (optional)
Kosher salt and freshly ground pepper, to taste
1 ripe mango, cut into 1/4″ cubes
1 ripe avocado, cut into 1″ chunks
1 small naval orange, peeled and cut into segments
1 tsp. unsweetened shredded coconut (optional)
Whisk together first  6 ingredients for dressing, and chill
Just before ready to serve, prepare fruits and mix with dressing.

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ZUPPA TOSCAN
1 lb. Italian sausage links, hot or mild
2 large baking potatoes, peeled and sliced thin
1 large onion, chopped
4 thick slices bacon, chopped
2 garlic cloves, minced
2 cups kale or spinach
9 cups chicken broth
1 cup heavy cream
Brown the sausage in a large soup pot.  Cut sausages into bite size pieces after browning.
Fry bacon in the same pot. Remove and set aside.
Sautee onions and garlic in the same pot until onions are soft.
Add chicken broth to the pot, and add sausage, bacon and potatoes.  Add salt and pepper to taste.
Cook until potatoes are soft, about 10-15 minutes.
Stir in the kale or spinach and cream.  Cook 10 minutes  longer, and serve.

Is it Soup Yet?

Sticking with the theme of healthy eating, I’ve been making a pot of soup every weekend using healthy recipes.  We enjoy home made soups, and in Wisconsin winters, soup is a serious comfort food.  The soups I’m sharing here are not only very low in calories and full of good nutrition, they have the bonus of being fast and easy to prepare with only a few ingredients.

The recipe for this pumpkin soup was in my latest Diabetes Forecast magazine.  Would you believe it’s only 58 calories per serving??  I made it on Saturday and it’s very good.  Not sweet.  Similar to a squash soup.

Makes 6 servings

 

 

 

 

PUMPKIN SOUP

Nonstick cooking spray

1/2 cup finely chopped onion

1/2 tsp minced garlic

1 can (15 oz) solid pack pumpkin

3 1/2 cups low sodium chicken or vegetable broth

1/2 cup fat free milk

1/2 tsp hot pepper sauce

salt and pepper to taste (optional)

Fat free sour cream

Coat a non stick saucepot with cooking spray

Saute the onion and garlic until tender.

Add the pumpkin, broth, and milk while whisking.

Add the hot pepper sauce, salt and pepper.

Heat and cook for 5 minutes or until heated through.

Serve with 1 tablespoon sour cream on each serving.

 

This soup is a recipe I’ve been using for some time and I don’t know where I got it.  My family likes this soup very much.  It makes 6 servings, about 141 calories per serving.

 

 

 

 

 

SPINACH TORTELLINI SOUP

6 cups vegetable or chicken stock, low sodium

8 oz cheese tortellini, frozen

1 1/2 cups fresh baby spinach, chopped

1/4 cup fresh basil, chopped

3 T grated parmesan

Bring stock to a boil.  Add tortellini and cook 5 minutes.  Stir in spinach and cook 2 minutes or until spinach is wilted and pasta is tender.  Add basil.  To serve, sprinkle each bowl with the parmesan cheese.

 

Meatball Extravaganza

If you found 2 pound bags of frozen Rosina’s Homestyle Meatballs on sale, what would you do with them?  Here’s my answer….

Cooking dinner is a problem for me.  I can’t just walk in the house after chores and put a meal on the table unless I’ve planned ahead, or we eat sandwiches.  When I cook meals, I prepare them early in the day and I most always make enough to freeze another meal.

This morning I tackled the meatballs, turning them into at least 4 meals for the 2 of us.  I found 2 recipes on Kraft foods, whose website I use a lot.  I like that the recipes use ingredients (sometimes convenience foods) I usually have on hand.  If you don’t like to use packaged convenience foods you can make your own 🙂

The first recipe I made was Layered Meatball Bake.  The picture here is from the Kraft website, and I have to say that if you follow the recipe, you won’t have peas scattered on the top.  This made a 9×13 pan full and will give us 2 or maybe 3 meals.  The only change I made to this one was to layer some of the grated cheese over the meatballs, and I put the remainder on top.  I used the “light” directions for the stuffing mix, low fat condensed soup, and 2% cheese.

 

 

 

The second recipe I made is this Hearty Meatball and Spinach Soup.  Again from the Kraft site.  The picture is mine, taken of the soup I made this morning.  It’s good.  It’s very similar to Italian Wedding Soup, but no pasta here, and the meatballs I used are bigger than the tiny ones used in Italian Wedding Soup.  The recipe on Kraft has you making your own meatballs but I needed to use the frozen ones.  Lee just came in for lunch, and he smells the soup and wants it for lunch.

OK, fine.

 

Cheese Soups

On New Year’s Eve Lee and I enjoyed Wisconsin Beer and Cheese Soup for dinner.  I mentioned it to Mike and he asked me to send him some :).  I told him I’d give him the recipe, so I’m posting it here for him and anyone else who likes rich, delicious hot soup.   It’s popular in restaurants here in Wisconsin and this particular recipe is my own version of  the cheesy delight.

WISCONSIN BEER AND CHEESE SOUP (12 servings)

  • 1/2 pound butter
  • 1/2 cup flour
  • 1 quart milk
  • 1 quart chicken stock
  • 1 Tablespoon Worcestershire sauce
  • Tabasco to taste
  • 12 ounces beer (Amber is good)
  • 1 cup heavy cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • pepper to taste
  • salt to taste
  • 1 pound shredded medium cheddar cheese
  • 1/2 pound shredded swiss cheese

In saute’ pan melt butter and add flour. Whisk and cook over low heat for about 10 minutes to cook the rawness out of the flour.  Don’t brown it.  Set aside.  This is your roux.

In soup pot heat the milk and stock nearly to boiling but do not boil it.  Lower the heat and add tabasco, worcestershire, and beer.  Add cream and seasonings.  Continue to heat and whisk but do not let it boil.  Slowly whisk in the roux and continue to heat and whisk until thickened.  Gradually and slowly add shredded cheeses, using low heat.  Let each addition melt completely before adding more.  If your soup gets too hot the cheese will separate and your soup will be ruined.

Garnish with any of the following:  croutons, green onions, crisp bacon, parsley, or whatever you like.

There’s another cheese soup that is a big family favorite.  I worked for years at our local hospital and this soup was served in the cafeteria there.  I was happy to find the recipe in the book that came with one of my kitchen appliances back in the ’80’s.  I’ve been using this recipe ever since.  It’s also lots easier and less “putzy” than the beer and cheese recipe.

CANADIAN CHEESE SOUP (4-6 servings)

 

 

 

 

 

  • 2 medium carrots, cut in 1″ pieces
  • 2 stalks celery, cut in 1″ pieces
  • 1 small onion, quartered
  • 2 cups chicken stock
  • 2 cups milk
  • 1/4 cup flour
  • 2 1/2 cups cheddar cheese cubes

Finely chop carrots, celery and onion in food processor.  Put into large sauce pan with stock and cook until vegetables are tender.  Combine flour, milk, and cheese in food processor and process until smooth.  Add slowly to veg mixture in pan, whisking continuously.  Cook until thick.

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