With a chance of the f-word overnight tonight (frost) and jarring below seasonal temperatures this past week it's a great time to make some soup!
We asked for some soup ideas and recipes and this is what we got from our listeners!
Olive Garden's zuppa toscana (thanks to Kim Williams Mckee!)
1 lb Italian sausage chopped and browned
2 large russet potatoes
1 large onion chopped
1/4 cup bacon bits
2 cloves garlic
2 cups kale or Swiss Chard
2 cans chicken broth
1 quart water
1 cup heavy whip cream
Cook on medium heat until potatoes are cooked. Only add kale and cream at the end, right before eating
Recipe for Goulash Soup (Thanks to Brandy Jarvis!)
1 lb. chuck, rump or round cut in 2" cubes
2 cups onions (thinly sliced)
2 large bell peppers (1 red, 1 green), sliced
3 tsp. cornstarch
3 Tbsp. cold water
3 bouillon cubes
4 Tbsp. marge
1 can tomato paste (3 oz.)
2 Tbsp. paprika
1/4 tsp. marjoram
1/4 tsp. garlic salt
Brown meat in marge, add onions and peppers, saute until
golden. Stir in tomato paste, 1 1/4 cups water, paprika and
garlic salt and simmer for one hour. Add 5 cups water,
3 bouillon cubes and simmer another 30 minutes. Make a
paste with cornstarch and 3 tablespoons cold water, add to
soup, bring to boil stirring constantly until thickened. Add
marjoram and season with salt, Tabasco sauce and
Worcestershire sauce. Makes about 5 or 6 servings.
"This is beautiful recipe that's been handed down. I hope you enjoy it as much as my family does. Don't forget to serve it with some rye bread and a delicious Gewürztraminer."
Basic soup for the Baby (Brandy Jarvis again, for her 15 month old little angel)
1lb of ground beef
2.5 C of chopped cabbage (green&purple mixed to color preference)
Small handful of gluten free spaghetti (so you get the water to starchy)
3/4 C of shredded carrots
10 C water
5 tbsp beef Bullion (or to taste)
1 Small can of tomato paste
Pan fry the beef while the water and bullion boil. Once meat it cooked throw everything into the pot of boiling water and simmer at least until the noodles are done. I simmered longer to reduce some of the fluids.
As always, thank you for your contributions ladies!