Since I’ve been sick with a bad cough for the past week, I wanted to find a soup that would help me feel better. This soup really hit the spot. Continue reading “Get Well Chicken Soup (Gluten Free)”
Category: Soups
Mom, What’s For Dinner (Week of 10/9/16) and Veggie Beef Soup (Day 9)
Welcome to Day 9 of 31 Days of Slow Cooking!
Today I’ll continue with the photographs from the Donut Trail.
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Chicken Corn Soup (Day 8)
Welcome to Day 8 of 31 Days of Slow Cooking!
Today we decided to make it a family day. Unfortunately the Wee One refused to wake up so he stayed home with grandma instead of having fun with us.
We did half of the Donut Trail in a county to the south of us. While we were on the Donut Trail, we did some other things.
Today I’m going to share some of the photographs that I took while we on the donut trail.
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Split Pea Soup (Pressure Cooker or Slow Cooker)
On a cold winter day, soup is the perfect meal. This split pea soup warms the soul.
My grandpa loved split pea soup. I’ve never liked it until now. We’ve had it twice in the last few months. Yum!
This can be done in either the pressure cooker or the slow cooker.
Split Pea Soup
adapted from Skinny Taste
Stars of the recipe:
- 1 lb. split peas, rinsed and picked through
- 1/2 c. diced onions
- 2 carrots, peeled and chopped into small pieces
- 2 Tbsp. minced garlic
- 1 & 1/2 c. diced ham
- 6 c. water
- 1 chicken bouillon cube
- 1 bay leaf
- salt and pepper to taste
Steps (Electric Pressure cooker):
- Rinse the peas. Pick out any bad pieces.
- In the pressure cooker, saute the onion, carrots, and garlic for 5 minutes.
- Add the water, ham, bouillon cube, bay leaf, salt and pepper, and split peas.
- Put the lid on the pressure cooker. (Make sure the pressure cooker valve is closed).
- Set to the pressure cooker for the soup. Pressure cook for 20 minutes.
- Allow to naturally release the pressure.
- If the split pea soup is not as thick as you would like, allow it to sit for a few minutes to allow it to thicken up.
Steps (Slow Cooker):
- Rinse the peas. Pick out any bad pieces.
- Saute the onion, carrots, and garlic in a small pan on the stove.
- Add the water, ham, bouillon cube, bay leaf, salt and pepper, split peas, onion, carrots, and garlic.
- Cook on low for 8 to 10 hours.
Happy Eating,
Traci
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31 Days of Slow Cooking – Spanish Style Chicken Noodle Soup
Today is going to be a short post because of parent-teacher conferences. I’m going to feature a recipe from the blog.
We love Spanish-style chicken noodle soup. The soup features orzo instead of egg noodles. The original recipe called for it to be made on the stovetop. I adapted it for the slow cooker, which is the only way I make it now.
The recipe calls for raw chicken breast, but you can use already cooked chicken if you have any already cooked chicken.
Click on the picture to go to the recipe.
If you enjoyed this recipe, please share it on Facebook or Pinterest. Here is a link to my Facebook page and my Pinterest page.
Click on this link to check out the rest of the recipes I’ve shared during this challenge.
Happy eating,
Traci
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Creamy Tomato Soup
Sometimes I crave the classic combo of grilled cheese and tomato soup. I really don’t like condensed tomato soup unless I doctor it up with basil. So when I craved it, I decided to try making a homemade version of the soup. It ended up being yummy!
This recipe came from Rachael Ray. As a novice cook, I watched her 30-minute meals A LOT. Hubby credits her with teaching me to cook. We had some really interesting meals during our first few years of marriage. Dry hamburger patties were the norm. Hubby got us cable, so I would watch the Food Network. Slowly the meals I was cooking became better.
When the Imaginative One was younger, he loved watching Rachael Ray with me. She was his first celebrity crush. In 2008, right before my grandma died, he and I met her when she came to a local bookstore. (I can’t find the picture.) She also signed a cookbook for him.
Creamy Tomato Soup
Adapted from Rachael Ray
(2 to 4 servings depending on how much soup you eat.)
Stars of the recipe:
- 1 – 15 oz. can think of chicken broth
- 1 – 14 oz. can of CRUSHED tomatoes
- 1 c. heavy cream
- salt and pepper to taste
- 1 Tbsp. dried basil
- 1 bay leaf
Steps:
- Combine chicken broth and crushed tomatoes in a heavy bottom soup pot.
- Heat to boiling.
- Turn it down to low.
- Add cream, basil, bay leaf, salt, and pepper.
- Simmer for 15 minutes on low.
- Remove the bay leaf with a spoon.
- Take off the heat and ladle into bowls.
- Enjoy!
This post has been linked to the following:
Treasure Box Tuesday
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Smells Like Grandma’s House Soup
We had a turkey for Christmas dinner. The leftovers were shared between my sister-in-law, mother-in-law, and my family. I used the turkey to make soup for the next day’s dinner.
When the Wee One walked into the kitchen for dinner, he sniffed the air. Then he remarked, “It smells like grandma’s house.” He was given a bowl and ended up devouring it. While eating, he sang about Kookaburra birds, a Girl Scouts song. My mother-in-law is a Girl Scouts leader, so this was an appropriate song.
The other fan of the soup was my Hubby.
So make this soup if you have any turkey or chicken left over from your Thanksgiving, Christmas, or even dinner.
Smells Like Grandma’s House Soup
![IMG_1424[1]](https://cookingwithtraci.files.wordpress.com/2013/12/img_14241.jpg)
Stars of the recipe:
- 1 c. chopped or shredded chicken or turkey
- 1 c. leftover veggies or frozen mixed veggies (We had leftover mixed veggies and corn. That’s what was in our soup.)
- 4 c. chicken broth
- 1 – 2 c. water
- 1/4 to 1/2 box of small pasta (I used whole grain shells.)
- 1 bay leaf
- Salt, pepper, and paprika to taste
Steps:
- Combine the chicken or turkey, veggies, broth, water, bay leaf, and spices in a dutch oven or big soup pot.
- Turn the burner to high and allow the broth/water to boil.
- Once the broth/water is boiling, add the pasta.
- Follow the directions on the pasta box for how long to cook the pasta. (Mine took about 7 minutes.)
- After the pasta is cooked, discard the bay leaf.
- Taste, and if necessary, add more spices to taste.
- Ladle into bowls.
- Enjoy with pretzel rolls, a slice of bread, crackers, or a biscuit.
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Ham and Black Bean Soup (GF, DF)
So on Easter Sunday, I decided to cook Easter dinner. Yes, on Easter Sunday at about 11:45 am, I committed to making dinner. Okay, it was only going to be for 6 of us, so that’s not too bad.
My family of four headed to the grocery store to plan out the meal because I had no clue what I would make. I cooked crock pot ham, honey, cinnamon carrots, mashed sweet potatoes, mixed veggies, and spinach salad. We had lots of ham left-over. Fortunately for us, we love ham!
I’m finding ways to transform the ham into delicious dishes so we are not just eating ham repeatedly, even though the Imaginative One would love that. Last night I made ham and black bean soup using Bob’s Red Mill’s Black Bean Soup mix. To make this soup, you can use any black bean soup mix or dried black beans.
Ham and Black Bean Soup
Stars of the recipe:
- 2 cups of black bean soup mix or dried black beans
- 8 cups of water
- 3 cups of diced ham
- 1/2 lrg. onion, diced
- 4 cups of chicken stock
- salt and pepper to taste
Steps:
- Rinse and sort the black beans or black bean soup mix.
- Put the black bean soup mix or black beans, water, and 1 c. diced ham in a large soup pot.
- Bring the water to a boil and then to a simmer.
- Let cook for 1-1/2 hours until the beans are soft.
- Add the chicken stock, onion, remaining diced ham, salt, and pepper. Cook for another 10 – 15 minutes.
- Enjoy! (We had ours with a pretzel roll. We shared the soup with my mother-in-law. She had hers with rice.)
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Reader’s Favorites
I went to my stats summary page to find the recipes that get the most clicks. This is the top post of 2012.
Baked Spaghetti
Here’s the 2nd to 5th top posts of 2012:
Green beans, potatoes, and ham
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Best of Bread and Soup and a new soup recipe – Veggie Potato Soup
Soup
For Christmas Eve, I made potato vegetable soup for dinner. It was so delicious and I liked it had some healthy veggies in it also.
Veggie Potato Soup
Stars of the Recipe:
- 4 potatoes, cut into small pieces (I left peels on. You can take the peels off.)
- 1 sm. onion diced
- 2 celery stalks, diced
- 2 small carrots or 1 large carrot, diced
- 1 c. spinach cut into smallish pieces
- 1 chicken bullion
- 1 1/2 to 2 c. milk
- water
- 2 heaping teaspoons of Greek yogurt
Steps:
- Place potatoes, onion, celery, and carrots into a stock pot.
- Place water in the stock pot until it’s about an inch to 2 inches above the veggies.
- Place bouillon cube on top of the veggies.
- Heat to boiling and then turn down to medium heat.
- Let simmer for about 20 minutes or until the potatoes are done cooking.
- Add milk and spinach to the broth. Let simmer for 10 more minutes.
- Mash up some of the potatoes using a masher or remove about 1 c. of the broth and potatoes and blend it. (If you have an immersion blender, you can certainly use that.)
- Add the Greek yogurt. Stir until it’s incorporated.
- Serve with shredded cheese and bacon.
This post has been linked to Finding Joy in My Kitchen’s countdown to 2013 – Best bread and soup of 2012.
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