Albondigas Soup

Ingredients

Albondigas (Meatballs)

• 1 lb Lean ground beef
• 1 Large egg
• ½ cup White onion finely diced
• ¼ cup Long grain white rice uncooked
• 3 Garlic cloves finely minced
• 2 tsp Salt plus more to taste
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• ½ tsp Ground black pepper
• ½ tsp Dried oregano

Soup

• 48 oz. vegetable broth
• 15 oz. can crushed tomatoes undrained (I like San Marzano best)
• 3 Large carrots peeled and chopped into 1-inch pieces
• 3-4 potatoes about 1 pound, peeled and chopped into 1-inch pieces
• 2 Zucchini, cut into 1-inch pieces

Optional: freshly chopped cilantro and lime wedges

Instructions Breakdown:

1. Prepare the Meatballs:

   • Mix ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano in a large bowl.
   • Form the mixture into 2-inch balls and set aside on a plate.

2. Start the Soup:

   • In a large pot, combine the vegetable broth and crushed tomatoes, bringing the mixture to a boil over medium-high heat.

3. Cook the Meatballs:

   • Gently drop the meatballs into the boiling broth. Let them cook for 10 minutes to start firming up.

4. Add the Vegetables:

   • Add carrots, potatoes, and zucchini to the pot and cook for an additional 5 minutes.

5. Simmer:

   • Reduce the heat to medium-low. If needed, add extra water (2-3 cups) to ensure enough liquid. **
   • Simmer for another 10-15 minutes, until the vegetables are tender.

6. Serve:

   • Let the soup cool for 5 minutes before serving.
   • Optionally, garnish with freshly chopped cilantro and lime wedges for added freshness.

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**I add Better than Bullion Vegetable broth when the broth starts cooking down and I need to add more water.  This helps maintain the broth flavor. 1 tsp or less works well.

Potato Soup

 

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste

1. Cook Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon on paper towels and discard all but 1/4 cup of the bacon grease.
2. Sauté Vegetables: In the reserved bacon drippings, cook celery and onion until the onion is soft and translucent, about 5 minutes. Stir in garlic and cook for an additional 1 to 2 minutes.
3. Add Potatoes: Add cubed potatoes to the pan and toss to coat. Sauté for 3 to 4 minutes.
4. Simmer: Return the bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender, 15 to 20 minutes
5. Make Roux:  Melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes.
6. Add Cream and Herbs: Whisk in heavy cream, tarragon, and cilantro until well combined.
7. Thicken Cream Mixture: Bring the cream mixture to a boil, stirring constantly, until thickened, about 5 minutes.
8. Combine: Add the thickened cream mixture to the potato mixture and stir to combine.
9. Purée Soup: Transfer about 1/2 of the soup to a blender and purée until smooth. Return the puréed soup to the Dutch oven.

Adjust seasonings to taste, then serve hot

Winter Vegetable Soup

Nothing is better than a hot cup of soup on a cold day, particularly when it's a hardy one!

Ingredients:

• 1/4 c extra virgin olive oil 
• 1 large bulb fennel, quartered and thinly sliced
• 1 lb. butternut squash, chopped into 1/2-inch dice
• 2 to 3 carrots, peeled and thinly sliced
• 2 large parsnips, peeled and thinly sliced
• 1 medium onion, chopped
• 2 leeks, halved and thinly sliced
• 4 cloves garlic, thinly sliced
• 1 large fresh bay leaf
• 2 TBS each thyme, parsley and rosemary, chopped
• 1 tsp dried sage
• 1 tsp dried marjoram
• 3 c vegetable stock 
• 4 TBS butter
• 4 TBS flour
• 3 c. milk
• Salt and pepper
• Freshly grated nutmeg, to taste
• Oyster crackers, for serving

Directions:

1. Heat the olive oil in a large soup pot over medium-high heat. Add the fennel, squash, carrots, parsnips, onion, leeks, garlic and the fresh and dried herbs. Cook, partially covered and stirring occasionally, to soften, 8-10 minutes. Add the stock and simmer while you make the white sauce.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour, cook for 1-2 minutes, then add the milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine the sauce with the soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers. 

Ultimate Potato Soup

Can you tell the weather has gotten cold here?!  It's a week of soups and slow cooker meals for us.  There is nothing better than coming home to dinner hot and done after a long day at work. This is a little different than the one I posted several years ago that I got at the winery in Temecula, and it's actually our go to for potato soup!  I typically double this recipe for our family of 6.


Ingredients:

• 1 lb bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 c chicken stock, or enough to cover potatoes
• 3 TBS butter
• 1/4 c all-purpose flour
• 1 c heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped fresh cilantro
• salt and pepper to taste

Directions:

1. Cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Chicken Noodle Soup

Nothing is better on a cold day then a hot bowl of chicken noodle soup!  I usually use the left over chicken from a rotisserie chicken to make mine.  I love the flavor that it adds to the broth.  I have a rotisserie at home, so that makes it easy.  If you don't, and you don't want to spend the money on a pre-cooked one, you can certainly buy a whole chicken and add seasonings to it while it's cooking.

Ingredients:

• 1 whole chicken
• 1 c chopped celery
• 1/4 c chopped carrots
• 1/4 c chopped onion
• 1/4 c butter
• 8 oz egg noodles
• 12 cups water
• 1/2 tsp dried marjoram
• 1/2 tsp ground black pepper
• 1 bay leaf
• 1 TBS dried parsley

Directions

1. In a skillet, saute the celery and onions.  Set aside
2. In a large stock pot, add the chicken to the 12 c water (or more - the water should completely cover the chicken) and boil until the meat is falling off the bone.  If you are using a whole, uncooked chicken**, make sure to remove the gizzards before boiling.
3. De-bone the chicken, leaving the meat and broth in the stock pot.
4. Add carrots, onions, celery, marjoram, black pepper, bay leaf, and parsley. You may find that you need to add more water to your stock if your chicken boiled down too much.  Simmer for 30 minutes. You may want to skim the skin off at this point as well if you missed some in the de-boning.  
5. Add noodles, and simmer for 10 more minutes.

**For an uncooked chicken, you will want to season your broth while cooking the chicken.  I typically add some kosher salt, garlic pepper, and quartered onion.  I do not leave the onion remains in the soup, since I have them sauteed with the celery, but it makes the broth taste better.

Butternut Squash Soup

V8 makes a wonderful butternut squash soup. Not only is it two servings of vegetables per serving, it's super tasty. I love this soup, but the cost per person is a little high. I decided to re-create this recipe. Once again, it's kid tested and approved too!

Ingredients

• 1 onion, sliced thin
• 2 tablespoon olive oil
• 2 tablespoon butter
• 2 butternut squash, cut in half
• (2) 14 ounce cans of vegetable broth
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 cloves of garlic, minced
• kosher salt to taste

Directions

1. Preheat oven to 350
2. In a large saucepan, saute onions in butter until tender. Set aside.
3. In a small mixing bowl, combine olive oil, minced garlic,and kosher salt to taste. Brush the tops of the butternut squash with olive oil mixture. Bake on a cookie sheet for 45 minutes to an hour.
4. Scoop baked squash from skins and add to sauce pan with onions. Add the vegetable broth, marjoram, black pepper and cayenne pepper. Bring to rolling boil then reduce heat and simmer for 20 minutes.
5. Puree squash in a blender or food processor in batches until smooth. Serve immediately. Add salt and pepper to taste. This also freezes well for single serve portions.

I'm sure that this soup, once the onions are sauteed and the squash is baked, would simmer on low in a crock pot very well too!

Tomato Soup

I almost hate to call this tomato soup. It's SO much better than the stuff you get in the can!! My husband, who is not a tomato soup fan, will even eat this with a grilled cheese sandwich. My kids request it. It's sort of a cross between french onion and tomato soup, with all the best parts!

INGREDIENTS

• 2 cups thinly sliced onions
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (46 ounce) bottle V8 juice (I use low sodium)
• 2 teaspoons beef bouillon granules
• 3 tablespoons lemon juice
• 2 teaspoons dried parsley flakes
• 2 teaspoons brown sugar
• 6 slices French bread, toasted
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. In a large saucepan, saute onions and garlic in olive oil until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

Yukon Gold Potato Soup

From the Thornton Winery, in Temecula, CA.

Ingredients:

• 1 tsp. dried thyme
• 1/4 cup olive oil
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2/3 cup yellow onion, diced
• 3-4 Yukon Gold Potatoes, peeled and chopped
• 1 clove garlic, minced
• 1-2 quarts chicken stock
• 1 cup heavy cream

Process:Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked. Add heavy cream, puree until very smooth and season with salt and pepper. Serves 6-8

Lamb Stew

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

Ingredients:

• 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
• 1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, thinly sliced
• 3 large leeks, white part only, halved, washed and thinly sliced
• 1 14-ounce can vegetable broth
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup packed fresh parsley leaves, chopped

Directions:

1. Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Pumpkin Stew

Yes, everyone questions this dish when I tell them about it. But realy, it's amazingly delicious! I serve this with fresh sourdough bread or rolls. It's pleasantly filling, and perfect for a cold night.

Ingredients

• 1 TBS Olive Oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 TBS dried basil
• 2 lbs lean pork tenderloin, cut into 1 inch cubes**
• (1) 28 oz. can diced tomatoes, undrained
• (1) 28 oz. can pumpkin puree
• (1) 14.5 oz. can vegetable broth
• 1/2 cup white zinfandel
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 5 Yukon gold potatoes, cubed
• 2 cups fresh green beans, cut into 1" pieces
• 1 cinnamon stick

Directions:

1. HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
   
2. ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Bisto French Onion Soup

Fall keeps teasing us here on the west coast. We have these fantastically cool evenings and mornings, a few days of lovely cool weather (hey, when summer averaged 105, 72 feels really cool!) we've also had some days in the 80's to remind us that this is not normal weather for our area! This soup, however, is fantastic for those cool evenings. My husband was even pleasantly surprised to find that it's very filling too. Go figure!

Ingredients:
3 large onions, sliced and separated into rings
1/4 c butter, melted
2 TBS flour
5 1/2 c water
3/4 c dry white wine
1/2 c red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
1/2 tsp sage
1/4 tsp pepper
4 slices toasted, french bread, cubed
4 slices Monterrey jack cheese

Directions:

1. Saute the onions in a Dutch oven over medium heat, stirring frequently, about 15-20 minutes or until golden. Stir in flour and cook for 1 minute.
2. Add water, white wine, red wine, bouillon cubes, bay leaves, salt, sage, and pepper. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes. Discard bay leaves.
3. Ladle soup into 4 individual oven-proof soup bowls. Place on a baking sheet. Add a slice of toasted cubed french bread to each bowl and cover with a slice of cheese. Broil for 4 minutes or until cheese is bubbly. Serve immediately

Serves 4

Vegetable Broth

I use vegetable broth a lot when I cook. I almost always substitute all chicken broth for vegetable. I think it makes the flavor so much better. I have recently started making my own vegetable broth, because it's more cost effective.

2 TBS olive oil
2 medium onions, cut in wedges
2 celery ribs, cut into 1 inch pieces
15 cloves of garlic, peeled
3 medium leeks, white and light green parts only, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
8 cups water
1/2 lb. fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 tsp salt
1/2 tsp whole peppercorns
1 bay leaf

Directions
1. Heat oil in a stockpot over medium heat. Add onions, celery, and garlic. Cook and stir for 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes longer. Add the water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour.

2. Remove from heat. Strain through a cheesecloth lined colander; discard vegetables. If using immediately, skim fat or refrigerate 8 hours overnight, them remove the fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for up to 4-6 months.

Yield: 5 cups

Hearty Lentil Soup

There is nothing like a hearty bowl of soup on a cold evening. This reheats great for lunch the next day too!!

INGREDIENTS
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 TBS vegetable broth base (this is a paste)
2 cloves garlic, minced
1/2 tsp white pepper
1 tsp salt
1/2 tsp lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes

DIRECTIONS
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, vegetable base, white pepper, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.

Southwestern Turkey Soup

What to do with the leftover turkey carcass. Between Thanksgiving and Christmas, we get a LOT of leftover turkey. This recipe solves the problem for us! Plus, if there happen to be any leftovers (has happened only once in the 3+ years I've been making it) this soup freezes up beautifully.

Ingredients:

• 1 1/2 cups shredded cooked turkey ***
• 8 cups vegetable broth
• 1 (28 ounce) can whole peeled tomatoes
• 1 (4 ounce) can chopped green chile peppers
• 2 roma (plum) tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 tablespoon lime juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• salt and pepper to taste
• 2 avocados - peeled, pitted and diced
• fresh cilantro, finely chopped
• 1 cup shredded Monterey Jack cheese

Directions:

1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chilies, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
3. ***I usually cook the turkey carcass down to nothing to use for this recipe. I have a bad habit of not watching soups closely enough, and then I run out of broth. Using the broth from the turkey carcass really adds great flavor. It's also good if you just want more broth!

Tortellini Soup

This is a recipe that is not only a family favorite, but friends are always asking me for the recipe! I started out with a recipe that I found on another site, and then tweaked it to be what it is now. Even my four children enjoy this yummy soup.

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 2 cups vegetable broth
• 1/2 cup water
• 1 cup merlot (red wine)
• 14 oz. can diced tomatoes
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

DIRECTIONS:
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.