Cooking Mamas

Tried and True Family Recipes

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Spicy Sausage Zucchini Soup

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Spicy Sausage Zucchini Soup

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Spicy Sausage Zucchini Soup

Italian sausage, macaroni, diced tomatoes, zucchini, celery, green bell peppers, and onions, simmered together in a beef broth with Italian seasonings...Delizioso!
Course: Soup
Cuisine: American
Servings: 10
Author: Dottie Gorsuch

Ingredients

  • 1 lb. bulk Italian sausage regular or hot
  • 3 (28 oz.) cans diced tomatoes un-drained
  • 3 (14.5 oz.) cans beef broth
  • 2 lbs. zucchini diced
  • 2 med. green peppers diced
  • 2 c. celery thinly sliced
  • 1 c. onion chopped
  • 2 tsp. Italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1/4 tsp. garlic powder
  • 3 c. cooked macaroni

Instructions

  • In a Dutch oven or soup kettle, brown and crumble sausage. Add everything else except the cooked macaroni and bring to a boil.
  • Reduce heat, cover and simmer 1 hr. or until veggies are tender.
  • Add cooked macaroni and heat through.

Pumpkin-Peanut Butter Soup

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Pumpkin Peanut Butter Soup

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Pumpkin-Peanut Butter Soup

A quick and easy Fall soup made with pumpkin, peanut butter, curry and a pinch of cayenne pepper for heat...Enjoy!!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 1/2 c. onion finely chopped
  • 1 T. olive oil
  • 1 (15 oz.) can pumpkin puree
  • 3 c. low sodium chicken broth
  • 1/4 c. peanut butter
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper if desired, but recommended
  • plain yogurt or sour cream for garnish

Instructions

  • In a large pot, sauté chopped onion in olive oil over medium heat for 4 minutes, or until tender.
  • Whisk in pumpkin puree, chicken broth, peanut butter, curry powder, salt and cayenne pepper if using, heat through.
  • Ladle soup into bowls and swirl plain yogurt or sour cream on top of each bowl.

Mom’s Clam Chowder

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5 from 1 vote

Mom's Clam Chowder

Homemade clam chowder is such a treat! It's light, creamy, and oh so satisfying. This delicious recipe is from my mother-in-love, Veralene Hillis. Serve with warm crusty sourdough bread or crackers for dipping!
Course: Soup
Cuisine: American
Servings: 4
Author: Veralene Hillis

Ingredients

  • 1 (26 oz.) can minced clams un-drained (I buy mine at Costco)
  • 1 lb. potatoes peeled and diced
  • 1 c. half and half
  • 1/2 c. whipping cream
  • 1/4 tsp. seasoning salt
  • 1 dash ground thyme
  • 1 dash ground white pepper
  • 1 pat butter for each serving bowl

Instructions

  • In a large pot, cover potatoes with water and boil until tender, drain and return to pot, mash lightly, set aside.
  • In a separate pot heat clams with liquid, simmer to keep warm.
  • In another pot, heat half & half, whipping cream and seasonings until scalded.
  • Pour the milk mixture over the potatoes. Stir in clams.
  • Serve in soup bowls with a pat of butter. Garnish with crispy crumbled bacon and chopped parsley, if desired.
  • To make it a complete meal, serve with salad and warm sourdough bread.

Notes

Cook's Note: This recipe is so good, we always double it, even triple it!! It’s even better the next day.

Manhattan Clam Chowder

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Manhattan Clam Chowder

This hearty tomato-based chowder is loaded with minced clams, crisp bacon, and diced veggies. Serve with buttered French bread for dipping!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1/2 lb. bacon diced
  • 1 med. onion diced
  • 4 carrots peeled and diced
  • 2 stalks celery diced
  • 2 T. chopped parsley
  • 1 (1 lb. 13 oz.) can can tomatoes drained, reserve liquid
  • 1 pint clams in liquor drained, chopped, reserve liquid
  • water
  • 2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 tsp. dried thyme
  • 1 bay leaf
  • 3 med. potatoes diced

Instructions

  • Fry bacon in a large pot, until almost crisp. Toss in onions and cook until translucent.
  • Next, stir in carrots celery, and parsley, cook over medium heat for about 8 minutes.
  • Drain tomatoes, reserve liquid. Add tomatoes to pot.
  • Drain clams, reserve liquor and add to tomato liquid.
  • Add enough water to make 1 1/2 quarts of liquid and pour into the pot.
  • Season with salt, pepper, thyme, and bay leaf, bring to a boil. Reduce heat and simmer gently for 40 minutes.
  • Add potatoes, cover and cook about 20 minutes.
  • Finally, chop the clams and add to the pot, simmer 15 minutes longer.

Chicken Tortilla Soup

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Chicken Tortilla Soup

Warm-up to a BIG bowl of my homemade chicken tortilla soup loaded with all your favorite toppings! This soup is a hearty comforting meal the whole family will love!
Course: Soup
Cuisine: Mexican
Servings: 4

Ingredients

SOUP:

  • 1 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 T. olive oil
  • 1 c. diced onion
  • 1/4 c. green bell pepper
  • 1/4 c. red bell pepper
  • 1/4 c. yellow bell pepper
  • 1 lg. jalapeño seeded and diced
  • 3 cloves garlic minced
  • 2 c. cooked chicken breast shredded
  • 1 (10 oz.) can Rotel diced tomatoes & green chilies un-drained
  • 1 (32 oz.) carton low sodium chicken stock
  • 4 c. hot water
  • 3 T. tomato paste
  • 2 (15 oz.) cans black beans rinsed & drained
  • 3 T. cornmeal

GARNISHES:

  • Sour cream
  • Pico de Gallo
  • Diced red onions
  • Avocado sliced or diced
  • Shredded Monterey Jack cheese
  • Cilantro roughly chopped
  • Corn tortilla strips see notes
  • Lime wedges for serving

Instructions

  • In a small bowl, combine cumin, chili powder, garlic powder, and salt; set aside.
  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Sauté onions, bell peppers, jalapeno pepper, and minced garlic until tender, about 2-3 minutes. Stir in the spice mix. Add shredded chicken, stir to combine.
  • Pour in Rotel tomatoes, chicken stock, water, tomato paste, and black beans. Bring to a boil; reduce heat to a simmer. Simmer for 30 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup; simmer for an additional 30 minutes. Check seasonings, adding more if needed.
  • Ladle the soup into bowls, garnish with a dollop of sour cream, Pico de Gallo or diced red onion, avocado, shredded Monterey Jack cheese, chopped cilantro, tortilla strips, and lime wedges. The garnishes really take this soup over the top, Enjoy!

Notes

To make corn tortilla strips: Preheat a skillet with 1/4 cup oil over medium-high heat. Cut eight (6-inch) corn tortillas into thin strips and fry them in batches, adding more oil as needed. Remove from the pan and drain on a paper-towel-lined plate.

Hearty Lentil Soup

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Hearty Lentil Soup

This hearty healthy soup is quick and easy to prepare. Serve with warm French bread to sop up all the deliciousness!
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

  • 2 T. olive oil
  • 1 lb. fully cooked hot Italian sausage cut into 1/2-inch cubes
  • 1 lg. onion chopped
  • 2 lg. carrots peeled, chopped
  • 2 lg. parsnips peeled, chopped
  • 2 lg. stalks celery chopped
  • 2 1/2 tsp. dried Italian seasoning blend
  • 1 lb. brown lentils
  • 3 quarts low sodium chicken broth
  • 1 (5 oz.) pkg. fresh baby spinach leaves

Instructions

  • Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally for about 5 minutes. Using a slotted spoon, transfer sausage to a bowl.
  • Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, about 7 to 8 minutes.
  • Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, about 20-25 minutes. Stir occasionally, adding more broth by 1/4 cupfuls if the soup gets too thick.
  • Add sausage to soup and simmer until vegetables are tender and flavors blend, about 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.
  • Ladle into bowls and garnish with fresh grated Parmesan cheese. Serve with crusty French bread.

Creamy Tomato Soup

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Creamy Tomato Soup

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Creamy Tomato Soup

Smooth and creamy WITHOUT the cream!!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 2 T. olive oil
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 pinch red pepper flakes
  • 2 (28 oz.) cans whole tomatoes un-drained
  • 3 slices bread crust removed & cubed
  • 1 T. brown sugar
  • 2 c. chicken broth
  • Salt and pepper to taste
  • Croutons for garnish
  • Chopped chives for garnish

Instructions

  • In a large pot, sauté onion, garlic, bay leaf and pepper flakes in olive oil over medium-high heat until translucent.
  • Add whole tomatoes and their juice mashing slightly with a potato masher.
  • Add cubed bread and brown sugar. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, remove bay leaf.
  • You can use an immersion blender to process the soup directly in the pot or blend in batches, using a ladle, fill a blender or food processor 2/3 full, adding 1 T. olive oil to each batch blended, blend until smooth. Add each batch back to a clean pot.
  • Return to heat and add chicken broth, bring to a boil. Remove from heat, season to taste with salt & pepper if needed.
  • Pour into individual bowls and top with croutons, chives and a drizzle of olive oil.
  • Cook's Note: To complete the meal, serve with grilled cheese sandwiches.

Creamy Asparagus Soup

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Asparagus Soup

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Creamy Asparagus Soup

This delightful spring soup is delicious served warm or cold.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 2 bunches Asparagus washed, woody bottoms trimmed off
  • 1 T. butter
  • 1 clove garlic minced
  • 1 quart chicken or vegetable stock
  • 1/2 c. heavy cream
  • cayenne pepper to taste
  • salt to taste

Instructions

  • Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish see note below).
  • In a soup pot, melt the butter over medium heat, when it begins to foam add the garlic and cook for 30 seconds. Add the stock and asparagus, bring to a simmer. Cook for about 5 minutes, until the asparagus is tender, but still green.
  • When the asparagus is ready, remove from heat and puree using an immersion or regular blender. Pour back into the pot.
  • Add the cream and cook on low until heated through. Season to taste with salt and cayenne.
  • Ladle the asparagus soup into bowls and serve hot.
  • Cook's Note: If desired, blanch reserved asparagus tips to garnish top, along with an additional drizzle of cream.

Chicken and Sweet Potato Chowder

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Chicken and Sweet Potato Chowder

Cozy up to a warm bowl of my creamy chicken and sweet potato chowder. The ultimate comfort food on a chilly Fall or Winter day!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 2 T. unsalted butter
  • 1 lb. skinless boneless chicken breast cut into 1-inch pieces
  • 1 med. onion finely chopped
  • 3 med. leeks white and light green parts only, thinly sliced, divided
  • 2 lg. sweet potatoes peeled and cut into 1/2-inch pieces
  • 3 c. chicken stock or low-sodium chicken broth
  • 2 T. fresh sage sliced, divided
  • 1 T. flat leaf parsley minced
  • 1 bay leaf
  • Salt and freshly ground white pepper
  • 1 c. whole milk

Instructions

  • Melt the butter in a large saucepan. Add the chicken and cook over medium-high heat, stirring, until golden, about 2-3 minutes. Transfer to a plate.
  • Add the onions and all but 1 tablespoon of the leeks and cook, stirring often, until softened, about 5 minutes. Add the sweet potatoes and cook for 3 minutes.
  • Return the chicken to the pan. Add the stock, 1 tablespoon of the sage, the parsley, bay leaf, salt and white pepper and bring to a boil. Cover and simmer over moderately low heat, until the chicken is white throughout and the potatoes are tender, about 10 minutes.
  • Using a slotted spoon, transfer 1-1/2 cups of the sweet potatoes and milk to a food processor; puree until smooth. Return the puree to the saucepan.
  • Season with salt and pepper. Simmer the chowder for 3 minutes, then discard the bay leaf.
  • Serve the chowder hot, garnished with the remaining leeks and sage.

Notes

Cook's Note: Turkey breast can easily be used in place of chicken.

Cantaloupe Soup Bowls

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Canteloupe Soup

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Cantaloupe Soup Bowls

Beat the heat with our chilled cantaloupe soup! A delightful blend of cantaloupe, pineapple, lime, mint and creamy low-fat vanilla yogurt, served in a cantaloupe bowl.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 3 med. cantaloupe cut in half and seeded
  • 1/2 c. pineapple juice
  • 2 T. fresh lime juice
  • 1 c. low fat vanilla yogurt
  • 1 T. honey
  • 2 T. fresh mint chopped
  • Mint sprigs for garnish

Instructions

  • Using a sharp knife, cut cantaloupe in half. Remove seed and discard. Cut a thin slice off the bottom of each cantaloupe half so it sits flat. With a melon baller or spoon, remove fruit from each half, leaving about an inch of cantaloupe flesh around the edges to create the cantaloupe “bowls".
  • Place removed pieces of cantaloupe in blender or food processor with pineapple juice, lime juice, yogurt and honey. Cover and blend until smooth. Add mint and blend briefly.
  • Ladle soup into cantaloupe bowls, garnish with fresh mint sprigs and serve.

Mamas Cabbage Patch Soup

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Mamas Cabbage Patch Soup

Recipe by my mama Diana Hutchins Reynozo - This soup is hearty, incredibly healthy, and comes together quickly!






Course: Soup
Cuisine: American
Servings: 8
Author: Diana Hutchins-Reynozo

Ingredients

  • 2 T. extra virgin olive oil
  • 1 lg. yellow onion chopped
  • 2 med. carrots chopped
  • 2 stalks celery chopped
  • 1/2 tsp. chili powder
  • Kosher salt & freshly ground black pepper to taste
  • 1 (15 oz.) can kidney beans drained and rinsed
  • 2 cloves garlic pressed
  • 1 tsp. thyme leaves
  • 4 c. low sodium chicken broth or vegetable broth
  • 2 c. water
  • 1/2 med. head cabbage chopped
  • 1 (15 oz.) can fire roasted tomatoes un-drained
  • 1 pinch red pepper flakes
  • 2 T. chopped parsley plus more for garnish

Instructions

  • In a large pot or Dutch oven over medium heat, heat olive oil. Add onion, carrots, and celery. Season with salt, pepper, and chili powder.
  • Cook, stirring often until vegetables are soft, about 5 to 6 minutes. Stir in the beans, garlic, and thyme and cook until garlic is fragrant about 30 seconds. Add broth and water; bring to a simmer.
  • Stir in tomatoes and cabbage and simmer until the cabbage is wilted about 6 minutes.
  • Remove from the heat and stir in red pepper flakes and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.

Notes

  • You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
  • Add 1/1/2 lbs. cooked chicken or beef to this cabbage soup recipe if you want more protein, and cooked rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
  • If you’re making beef cabbage soup, use 1/4 cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
  • Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
  • Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
  • For easy prep, cut up all the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
  • If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
  • For easier prep, use a bag of shredded cabbage and frozen vegetables.
  • If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
  • This recipe is naturally dairy-free and gluten free (with gluten free broth)!

Butternut Squash Soup with Apple Gorgonzola and Almonds

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Butternut Squash Soup with Apple Gorgonzola and Almonds

Cozy up to a warm bowl of my creamy butternut squash soup topped with grated Granny Smith apple, Gorgonzola cheese, and Smokehouse almonds! When I think of Fall, I think of this delicious soup, simple and satisfying...Enjoy!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 2 T. olive oil
  • 2/3 c. carrot diced
  • 2/3 c. onion diced
  • 1/2 c. celery diced
  • 4 c. (1 med.) butternut squash peeled, seeded and cut into 1-2 inch cubes
  • 1/2 tsp. fresh thyme chopped or 1/4 tsp. dried thyme
  • 4 to 6 c. low sodium chicken broth
  • Salt and freshly ground pepper to taste
  • 1 c. 100% natural applesauce
  • 1 (4 oz.) gorgonzola cheese crumbled for garnish
  • 1 (6 oz.) can whole smokehouse almonds for garnish
  • 1 med. Granny Smith apple peeled and grated for garnish

Instructions

  • Heat olive oil in a large soup pot. Add diced carrot, onion and celery. Cook until vegetables begin to soften and onion is translucent, about 3-4 minutes.
  • Add cubed butternut squash and thyme. Stir in chicken broth and season with salt & pepper. Bring to a boil, reduce and simmer until squash is fork tender, about 25-30 minutes.
  • Puree the soup with an immersion blender OR carefully puree in 3 batches in a traditional blender. Do not fill blender more than 1/2 full. Pour pureed soup into a large bowl.
  • Return pureed soup to the pot and stir in applesauce.
  • Ladle into serving bowls. Garnish with gorgonzola cheese, almonds and grated apple.

Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Our rich, creamy, oh-so-cheesy soup is hard to resist! Serve with a warm loaf of crunchy French bread for dipping, Enjoy!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1/4 c. butter
  • 1/2 med. onion chopped
  • 1/4 c. all-purpose flour
  • 2 c. chicken stock or broth
  • 2 c. half and half
  • 1 lg. head broccoli chopped into bite size pieces, about 3 cups
  • 1 c. julienne carrots (or buy matchstick carrots in the produce section)
  • 1 stalk celery chopped
  • 2 c. shredded sharp cheddar cheese (about 8 ounces)
  • Kosher salt and pepper to taste

Instructions

  • In a large pot, over medium heat melt the butter. Add onions and sauté until soft. Sprinkle the flour over the onions; stir for 1 minute.
  • Gradually whisk in chicken stock or broth, and half & half.
  • Add the broccoli, carrots and celery. Cover and simmer over low heat for 15-18 minutes until the veggies are tender.
  • At this point you can leave the soup chunky or remove 1 cup of soup to a blender, processing until smooth, and returning to the soup pot. (You could use an immersion blender to do this too.)
  • Stir in grated cheddar cheese, over low heat until melted; season soup with kosher salt and pepper to taste. Serve immediately with crusty French bread.
  • Cook's Note: Be careful not to let the soup boil, or the cheese will break down.

Beef Barley Soup

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Beef Barley Soup

This rich and hearty soup is made with tender chunks of roast beef, whole-grain barley, and fresh veggies, Enjoy!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 2 T. extra virgin olive oil or vegetable oil
  • 1 to 1-1/2 lbs. beef chuck cut into 1/2-inch pieces
  • Salt and pepper
  • 1 sm. onion diced
  • 3 stalks celery diced
  • 1 lg. carrot
  • 1/4 c. chopped parsley plus 1 T. for garnish
  • 6 c. beef broth
  • 1 c. pearl barley
  • 1 (14.5 oz.) can diced tomatoes un-drained
  • 1 T. Worcestershire sauce
  • 3 bay leaves
  • 1/2 tsp. dried thyme

Instructions

  • In a large, heavy-bottomed soup pot, heat the oil and brown the beef in small batches, seasoning each batch with salt and pepper. Use a slotted spoon to transfer the browned meat to a bowl, leaving as much fat in the pot as possible.
  • Once all the meat has been browned and removed, add the onion, celery, carrot, and parsley to the pot, cover and cook over medium heat, stirring occasionally for about 5 minutes, until the vegetables are soft.
  • Return the beef to the pot along with any juices that have collected in the bowl. Add the broth, barley, tomatoes (with their liquid), Worcestershire sauce, bay leaves, and thyme.
  • Bring the soup to a boil, then lower the heat, put the cover ajar, and simmer 1-1/2 hours, stirring occasionally and adding water if the soup becomes too thick. Skim any fat that has risen to the surface of the soup, discard the bay leaves, and season with salt and pepper to taste.
  • Ladle into bowls and garnish with the remaining parsley.

Baked Potato Soup

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Baked Potato Soup

If you like loaded baked potatoes, then you'll love our baked potato soup topped with all your favorite fixin's like sour cream, shredded cheddar cheese, crumbled bacon, and chopped green onions, Enjoy!
Course: Soup
Cuisine: Irish
Servings: 6

Ingredients

SOUP:

  • 2 lg. potatoes baked and diced
  • 3 T. butter
  • 1 c. diced yellow onions
  • 2 T. all-purpose flour
  • 4 c. chicken stock
  • 2 c. water
  • 1/4 c. cornstarch
  • 1 1/2 c. leftover mashed potatoes or instant mashed potatoes
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 1/2 tsp. basil
  • 1/8 tsp. thyme
  • 1 c. half and half

GARNISHES:

  • Shredded cheddar cheese
  • Crumbled bacon
  • Chopped green onions
  • Sour cream

Instructions

  • Preheat the oven to 400 degrees.
  • Place the potatoes on a baking sheet and bake for 1 hour or until done, set aside to cool.
  • As the potatoes cool, prepare soup by melting butter in a large pot over medium-high heat. Sauté onions until tender and translucent. Add flour to the onions, stirring to make a roux.
  • Add stock, water, cornstarch, instant mashed potatoes, and spices to the pot, and bring to a boil. Reduce heat and simmer for 5 minutes.
  • Peel and dice the potatoes into 1/2-inch chunks and discard the skins.
  • Add the diced baked potatoes and half-and-half to the pot, bring the soup back to a boil, then reduce the heat and simmer the soup for another 15 minutes or until it is thick.
  • Ladle soup into bowls, top with sour cream, shredded cheddar cheese, crumbled bacon, and chopped green onions.

Apple Potato Cheddar Soup

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Apple Potato Cheddar Soup

Warm up with a bowl of our creamy apple, potato, cheddar cheese soup, garnished with your favorite toppings. Serve with a fresh green salad and homemade bread for dipping!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 2 T. olive oil
  • 3 med. granny smith apples peeled, cored, and chopped
  • 1 potato peeled and chopped
  • 1 stalk celery chopped
  • 1/4 c. diced onion
  • 1/8 tsp. ground thyme
  • 1/4 c. white wine
  • 5 c. chicken stock or broth
  • 2 c. grated mild cheddar cheese
  • 1/2 c. heavy cream
  • 1/8 tsp. ground nutmeg
  • Salt and white pepper to taste
  • Shredded cheddar cheese for garnish
  • Diced apple for garnish
  • Crispy bacon bits for garnish
  • Sliced green onions for garnish
  • Croutons for garnish

Instructions

  • In large heavy bottom pot, heat olive oil over medium heat. Add chopped apples, potato, celery, onion, and thyme. Sauté 10 minutes.
  • Stir in wine and simmer 2 minutes. Add stock or broth and simmer 45 minutes.
  • In blender or food processor, puree soup mixture in batches. Return soup to the pot.
  • Over very low heat, stir in cheese, cream, nutmeg, salt and pepper to taste. Cook until heated through (do not boil or the cheese will curdle).
  • Ladle soup into serving bowls and garnish with more shredded cheese, diced or grated apple, bacon bits, green onions, and croutons, if desired.

Borscht

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Andys Borscht

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Borscht

This hearty red beet soup is absolutely incredible! It's loaded with tender beef, beets, and cabbage simmered in a rich tangy broth to keep you warm and cozy all winter long.
Course: Soup
Cuisine: Russian
Servings: 4
Author: Andy Seslar

Ingredients

  • 4 fresh beets stems and greens removed, un-peeled
  • 1/4 c. plus 3 T. red wine vinegar
  • 2 T. plus 2 tsp kosher salt
  • 3 T. unsalted butter
  • 2 stalks celery halved lengthwise, thinly sliced crosswise
  • 3-4 green onions white part only, thinly sliced
  • 4 cloves garlic minced
  • 1/4 tsp. caraway seeds
  • 1/4 head cabbage cored and shredded
  • 3 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 (16 oz.) can whole peeled tomatoes with liquid, chopped
  • 2 c. chuck roast (cooked and shredded)
  • 9 c. beef broth
  • freshly ground black pepper
  • 1/2 c. sour cream for garnish
  • 2 T. chopped fresh dill for garnish

Instructions

  • In a large saucepan, cover the beets with cold water by 1 inch. Stir in 1/4 cup of the vinegar and 2 tablespoons salt. Bring to a boil, lower the heat, and simmer, covered, until very tender, about 30 minutes.
  • Drain, cool, and peel the beets. Dice the beets and set them aside.
  • Heat the butter in a large pot over medium heat. Add the celery, onions, garlic, and caraway seeds and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the cabbage, cook, stirring until wilted, about 3 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the beets, tomatoes with liquid, cooked meat, and broth.
  • Bring to a boil, lower the heat, and simmer, covered, for 10 minutes to bring the flavors together. Stir in the remaining 3 tablespoons vinegar and the remaining 2 teaspoons salt, and season with pepper to taste.
  • To serve: Divide the Borscht among soup bowls and top with dollops of sour cream and fresh chopped dill, enjoy!

Notes

I like to slow-cook a roast in the slow cooker overnight and make my own broth for this recipe.

Homemade Marinara Sauce

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Homemade Marinara Sauce

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Homemade Marinara Sauce

Serve over your favorite pasta!
Course: Condiment
Cuisine: Italian
Servings: 4 cups

Ingredients

  • 2 (14.5 oz.) cans Italian stewed tomatoes
  • 1 (6 oz.) can tomato paste
  • 4 T. chopped fresh parsley
  • 1 clove garlic minced
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 6 T. olive oil
  • 1/3 c. finely diced onion
  • 1/2 c. white wine

Instructions

  • In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  • In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.