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Julie
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Hello friends. It's been a while since I've shared a recipe with you. I have an easy and delicious Kale Bean and Mushroom Soup recipe to share.
I've made this soup so many times and it gets rave reviews from my family.
This soup is perfect to eat for lunch or dinner. You could serve it with your favorite Italian bread, and a salad, and dinner will be ready in minutes.
I hope you enjoy this soup! 😊
KALE BEAN & MUSHROOM SOUP
INGREDIENTS:
- 8 oz. sliced mushrooms
- 8 oz. kale
- 2 cans of Cannellini beans and the liquid
- 1 carton of veggie stock or chicken stock
- 5 oz. of Israeli couscous
- 1 cup of shredded mozzarella
- 4 garlic cloves - peeled and minced
- 1/4 teaspoon hot pepper flakes
- 2 tablespoon butter
- drizzle of olive oil
- salt & pepper to taste
- 4 cups water
DIRECTIONS:
Wash and dry produce. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced). I used a package of pre-sliced mushrooms for this recipe. Heat a drizzle of olive oil in a large pot over medium heat. Add mushrooms, hot pepper flakes, and cook stirring occasionally until browned about 5 minutes. Season with salt and pepper. While mushrooms cook, peel and mince garlic. Remove and discard any large stems from kale, chop into bite-size pieces. Stir 2 tablespoons butter and garlic into pot with mushrooms; cook, stirring for 1 minute. Stir in kale, stock, couscous, Cannellini beans, and their liquid, and 4 cups water. Bring to a boil, then reduce heat to a low simmer. Cook for about 30 minutes. Taste and season with salt and pepper if desired. Divide soup between bowls and top with mozzarella cheese.
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Julie
Hello friends. I have an easy recipe to make vegetable barley soup. You only need a few ingredients for this soup and the prep work is so easy. You can have this soup made in less than an hour.
This soup is perfect to serve on a cold day for lunch or dinner. I've made this soup two times this winter and it's delicious tasting and warms you up. I hope you enjoy this soup.
VEGETABLE BARLEY SOUP
INGREDIENTS:
- 3/4 cup barley, rinsed and drained
- 6 1/2 cups of vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 medium onion, diced small
- 2 carrots, peeled and diced small
- 1 medium potato, peeled and cut into small cubes
- 1 large celery rib, sliced
- salt and pepper to taste
- 1 teaspoon oregano
DIRECTIONS:
- Warm the olive oil in a large pot over medium heat. Once the oil is simmering, add the onion, carrots, and celery. Cook until the onion has softened and turns translucent, about 7 minutes.
- Add the garlic, barley, potatoes, and mix all together.
- Add the vegetable broth, salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce the heat and cook for 30 minutes. If you need more liquid, add an extra cup of broth or water.
NOTES:
LEFTOVERS: The soup keeps well in the refrigerator for up to 3 days. You can also freeze the soup in an airtight container.
BROTH: Both vegetable or chicken broth are fine to use.
Warm yourself up on a cold day with this vegetable barley soup.
Click HERE to see the blog parties I will be linking up to.
Julie
Julie
Hello blog friends. I have an easy crockpot White Bean Soup recipe to share with you. This soup will warm you up on these cold days of winter.
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INGREDIENTS YOU WILL NEED:
Below the ingredients are added into the crockpot.
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You can set up the crockpot in the morning and hours later have a hot bowl of soup ready for dinner.
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CROCKPOT WHITE BEAN SOUP
SERVES: 8 TO 10 PEOPLE
INGREDIENTS:
4 organic beef sausage links - cut into 1/2 in pieces
4 cups spinach
1 package of dried navy beans - rinsed with water
1 tablespoon olive oil
1 8oz. can tomato sauce
2 teaspoons minced garlic
4 cups chicken stock
4 cups of water
1/4 teaspoon turmeric
1/4 teaspoon hot pepper flakes
salt & pepper to taste
Mrs. Dash to taste
DIRECTIONS:
Spray crockpot with cooking spray. Add everything to the crockpot. Set crockpot to HIGH setting for about 6 hours.
NOTE: For a little bit of flavor and spice, I added turmeric and hot pepper flakes. You can adjust the spices to your liking. You could also change the spinach to kale if you like. If you don't like sausage you could always leave it out of this soup recipe.
Enjoy.
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| Yummy Crockpot White Bean Soup |
Hello blog friends and Happy October!
How many of you like Lentil Soup? We do in my house.
I usually make this type of soup at least once a month during the fall and winter months.
I also make lentil soup in the crockpot and you can see my recipe HERE.
How many of you like Lentil Soup? We do in my house.
I usually make this type of soup at least once a month during the fall and winter months.
I also make lentil soup in the crockpot and you can see my recipe HERE.
One evening I decided to make it in the Instant Pot. I didn't have time to make it in the crockpot so this was the perfect solution.
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This lentil soup tastes so good and the best part is that it cooks fast in the Instant Pot.
Your soup can be ready to eat in 23 minutes!
I hope you'll enjoy this Instant Pot Lentil Soup recipe as much as my family does. You can serve this with any kind of bread on the side and a salad.
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INSTANT POT LENTIL SOUP
Prep Time: 10 minutes
Instant Pot Cook Time: 16 minutes
Serves: 12 bowls
INGREDIENTS:
1 package of brown lentils - rinsed clean with water
1 tablespoon olive oil
2 tablespoons minced garlic
1 - 8 oz. can tomato sauce
6 carrots, diced
2 large potatoes, chopped
1 cup celery, diced
1 small onion, chopped
salt and pepper to taste
Mrs. Dash seasoning to taste
1/4 teaspoon dried parsley
6-7 cups water
4 cups vegetable/chicken stock broth
4 cups fresh spinach or kale
DIRECTIONS:
Place olive oil, garlic, and onion in the Instant Pot. Turn on Saute setting and let vegetables saute for a few minutes. Add rinsed lentils, carrots, potatoes, fresh spinach or kale, tomato sauce, seasonings, and broth in the Instant Pot. Turn off Saute and Turn on Manual setting and set for 16 minutes. Do Quick Release of steam. (Follow directions in your Instant Pot Manual for Quick Release).
NOTE: This recipe makes a large batch of soup. I will sometimes divide this up into a large container and put the rest into the freezer for another meal. I made my soup using kale.
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Julie
Hello everyone. It's been so cold here this January with some snowy days. Well, in my family we love eating soup during the winter months. This is a hearty soup that is just perfect to take the chill off of a cold winter day.
I made this soup recently and it tasted so good and it's so easy to make. It takes about an hour and a half to 2 hours to make. This goes perfect with bread or rolls and butter.
I hope you enjoy this soup as much as my family does.
Enjoy!
Yellow Split Pea Soup
This is a hearty soup to take the chill off of a cold winter day.
Ingredients
- 1 large, cut into 1 inch cubes onion
- 3-4 peeled and sliced small garlic
- 2 cups, about 1 lb. yellow split peas
- dash salt
- dash pepper
- dash Mrs. Dash Seasoning
- 5 dashes hot sauce
- 8 cups chicken broth
- 8 ounces tomato sauce
- if needed water
Instructions
Put onion into a large non stick pot over medium low heat. Cook in a little butter for 5 minutes, stirring constantly, until the onion is wilted and translucent. Add garlic, stir and continute to cook for 1 minute. Stir in rinsed split peas, then seasonings, hot sauce, and the broth. Raise the heat to medium and bring to boil. Reduce the heat to low, cover, and simmer for about 2 hours until the soup is fairly thick. If too thick then add water to the pot. Remove the cover and stir well before serving.
Details
Prep time: Cook time: Total time: Yield: 8 servingsThanks so much for stopping by and I hope you have a great week and weekend. Don't forget to stop by our Cooking and Crafting with J & J Link Up!
Hello everyone and HAPPY FALL!
When fall arrives I love cooking soups for our family.
I have this easy, healthy, one pot soup to share with you. This is a great weeknight meal, and I like serving it with Italian bread and a salad.
I enjoy making this soup when the weather gets cooler and it tastes great with the combination of chicken sausage, kale, and canellini beans.
Here it's cooking away on the stove in my dutch oven.
Chicken Sausage Kale and White Bean Soup
This is an easy and healthy one pot soup to make for lunch or dinner.
Ingredients
- 4 cups kale
- 6 links chicken sausage, cut into small pieces
- 1 can cannellini beans
- 3 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 cup tomato sauce
- 1 cup water
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- grated cheese to taste
Instructions
Add olive oil to a stock pot. Add garlic and hot pepper flakes and saute for 5 minutes until garlic is golden color.Add kale and mix everything together for about 5 minutes. Add chicken sausage, tomato sauce, water, beans and seasonings. Reduce heat to low and cover pot. Cook for about 20 minutes or until kale looks like it's cooked down.Pour soup into bowls and add grated cheese if desired.
Details
Prep time: Cook time: Total time: Yield: 8 servings 
Hello friends, I hope you had a nice week. With the weather so cold here, there is nothing that beats the winter chill like a bowl of hot soup. Delicious hot soup just warms you up, and I have this easy crock pot soup recipe to share with you.
Here it is cooking away in the crock pot.
In just a few hours you will have this hearty soup done and waiting for you. This is the perfect weeknight or weekend meal. All you need is some bread and a salad and you have an easy dinner. This makes a very large batch and I had it for lunch the next day. You can also save this for another meal and put it into a container to freeze.
PASTA KALE AND WHITE BEAN SOUP
Serves 8 to 10 people
Ingredients:
4 cups kale - chopped, fresh or frozen
1 package dried navy beans - rinsed with water
1 Tablespoon olive oil
1/2 lb. small pasta - I used Anelli Sicilani - (you can use any small pasta you like)
1 chicken bouillon cube
salt and pepper to taste
1 teaspoon dried parsley
2 teaspoons minced garlic
1 - 8 oz. can tomato sauce
9 cups of water
Directions:
Add everything to the crock pot except the pasta. Put setting on crock pot to HIGH and cook for about 6 hours. About a half hour before soup is done, add the pasta to the crock pot and cook until pasta is done.
Enjoy!
Click HERE to see the great parties I will be linking up to!
Thanks everyone and enjoy!
Julie
Hello friends, it's so cold outside and it's always nice to have a bowl of soup to warm you up! I'd love to share with you this healthy and delicious soup recipe that is made in the slow cooker.
Here you can see it cooking in my slow cooker and it is so easy to make.
SLOW COOKER BEAN SOUP WITH KALE
Serves 8 people
INGREDIENTS:
4 cups kale - chopped
1 package dried navy beans or cannelloni beans - rinsed clean with water
1 tablespoon olive oil
2 tsp. minced garlic
1 - 8oz. can tomato sauce
1 chicken bouillon cube or chicken stock
salt & pepper to taste
1 tsp. dried parsley
9 cups of water
DIRECTIONS:
Add everything to the slow cooker and put setting on HIGH and cook for 6 hours.
Enjoy!
Soup for lunch at Panera Bread!
Thanks everyone and Enjoy!
Julie
Now that it's cold outside, how would you like a bowl of hot soup? This soup is so easy to make in the crockpot and will be ready by dinner time.
I would love to share with you the recipe for this healthy and delicious soup, it's become a family favorite in my house.
CROCK POT LENTIL SOUP WITH KALE
1 - 16 oz. package Goya Red Lentils - rinsed with water
1 chicken bouillon cube
4 cups kale - chopped
2 red potatoes - peeled & chopped
1 small onion - chopped
2 teaspoons minced garlic
1 teaspoon olive oil
1 - 8 oz. can of tomato sauce
salt and pepper to taste
9 cups of water
Add everything to the crock pot and put the setting on HIGH for 6 hours. Done. Enjoy!
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This is a great dish to make for lunch or dinner. It tastes great with thick sliced Italian Bread.
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INGREDIENTS:
1 15oz. can of small white beans or a can of cannellini beans
1 8oz. can of tomato sauce
2 teaspoons of garlic, chopped
2 tablespoons olive oil
1 head of escarole, chopped in half, cleaned
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup of water
DIRECTIONS:
Take one head of escarole and chop in half and rinse clean with water, then put into a large bowl and set aside. In a large dutch oven pot add olive oil and chopped garlic, sauté until lightly browned. Next, open the can of white beans and rinse with water and drain. Take cleaned escarole and put in the pot and sauté for about 5 minutes, add tomato sauce and small white beans and 1 cup of water and spices and cook for about a half hour or until escarole is tender. The escarole will wilt and cook down and becomes like soup. Serve in bowls. Enjoy!
Yummy Escarole and Beans Soup!
For a healthy soup recipe try this out and it will become a family favorite!
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