Cabbage Soup

I already know what you are thinking. Cabbage? Yes, cabbage. Really. It is actually one of my favorite soups and it is perfect for those days when you just want something hearty and warming. This soup is really easy and will only take you about half an hour to make. I always make a large pot so that I can have extra because this soup is even better the second day. Add some bread and you have a meal.

Cabbage Soup
12 cups of beef stock (I add three cubes to my water, add more for a richer flavor)
1 lb lean ground beef
1 onion
garlic
1/2 head of green cabbage
1/4 head of red cabbage
matchstick carrots
1 can of kidney beans
1 large can of diced tomatoes
salt and pepper to taste

Bring beef stock to boil. Add cabbage, carrots, tomatoes, and kidney beans (don't drain the kidney beans, add the entire can).

In a separate pan, brown meat with onions and garlic. When meat is all the way cooked add to vegetables and broth.

Simmer for 10 minutes.

Potato Soup

Potato Soup
10 potatoes, quartered and peeled
1 yellow onion, diced
4 Tbsp. butter
2 Tbsp. dried parsley
4 cups whole milk, half & half, or cream
1 cup cheese, any kind you like
salt and pepper, to taste

Boil the potatoes and onion. Drain most of water. Leave about 1/4 of the water. Mash to the consistency you like. Add remaining ingredients. Let it cook for 5 minutes or until warm. If you need to thicken it add 1 c milk and 2 T corn starch. Garnish with cheese, bacon, green onions and croutons.

So easy and so good. You only need one pot!!

Mulligatawny Soup

My friend, Erin, makes this soup, and it is delicious. She shared the recipe, and oh, is it so good!!

Mulligatawny Soup

1/2 cup chopped onion

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

*1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

maple syrup to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, potatoes, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. About 20 minutes before serving, I add the rice and cream (so the rice doesn't absorb all the liquid).

**Optional: Add cooked rice or serve together with cooked white rice

Garden Vegetable Soup

We had this soup (and rosemary focaccia) for dinner a few nights ago and it was delicious! The zucchini, tomatoes and basil were all from our garden, which I think made it taste even better. The recipe is from My Kitchen Cafe (www.melskitchencafe.com), and other than adding 1/2 cup chopped basil, omitting the onion and adding 1 can of canned corn, I followed the recipe exactly (I think). The great thing is, it tasted even better the next (and the next and the next) day.

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, chopped (I added 1/2 cup)
2 Tbsp. butter
1 medium onion, chopped
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups low-sodium chicken broth
1 tsp. lemon juice
1 (12 oz.) can evaporated milk
1 1/2 cups frozen, fresh or canned corn kernels
1/4 cup freshly grated parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and cook for one minutes. Gradually add the chicken broth, stirring constantly. Add the lemon juice. Mix well. Simmer, stirring often, for 2-3 minutes, until the zucchini is tender but still has some bite. Add the tomatoes, evaporated milk and corn. Bring to a boil and reduce heat to medium-low. Cover and simmer until corn and zucchini are tender. Stir in the cheese just before serving.