Category Archives: Soups

Minestrone Soup….1 Crockpot Meal = 6 Lunches!

Minestrone Soup….1 Crockpot Meal = 6 Lunches!
HEALTHY AND DELICIOUS MINESTRONE SOUP!

HEALTHY AND DELICIOUS MINESTRONE SOUP!

Minestrone is an Italian soup made from beans, vegetables, and pasta! Throw all of those ingredients into the crock pot and in a few hours you will have an easy, delicious dinner. Or in my case, 6 jars of soup for lunches! Read the rest of this entry

White Bean and Kale Soup

White Bean and Kale Soup

White bean and kale soup

We have definitely been on a kale kick around here lately with pan-fried kale yesterday and kale soup today. The white bean and kale soup is a recipe that is easy to make and has a really good taste. There are usually plenty of left-overs for lunch the next day. Enjoy!

Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the beans (I didn’t drain them) along with the stock, tomatoes, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems and bay leaf. Store leftover soup in an airtight container in the refrigerator for up to several days.

White Bean and Kale Soup
Serves 8
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Ingredients
  1. 3 cans of northern white beans, undrained
  2. 1 can of black-eyed or purple hull peas
  3. 2 Tablespoons olive oil
  4. 1 large onion, chopped
  5. 2 celery stalks, chopped
  6. 1 large carrot, peeled and chopped
  7. 5 garlic cloves, minced
  8. Salt and black pepper
  9. 6 cups vegetable stock
  10. One 14.5-ounce can diced tomatoes
  11. 3 fresh thyme sprigs (I used dried)
  12. 1 bay leaf
  13. 1½ pounds kale
  14. 1 tablespoon soy sauce
  15. ¼ cup roughly chopped basil leaves (I used 2 teaspoons of dried)
Instructions
  1. Put the olive oil in a large pot over medium-high heat.
  2. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper.
  3. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes.
  4. Add the beans along with the stock, tomatoes, thyme, and bay leaf.
  5. Stir, cover, and bring to a boil.
  6. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.
  7. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves.
  8. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes.
  9. Remove the thyme stems and bay leaf.
  10. Stir in the basil or add earlier if using dried.
Lucy's Nashville Nest http://www.lucysnest.com/

Blessings….Lucy!

Black-eyed Pea Soup

Black-eyed Pea Soup

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Do you eat black-eyed peas on New Year’s Day? The belief is that eating black-eyed peas on New Year’s Day will bring good luck. For our family, it is a tradition passed on to me by my mother. There may be a year here and there when I have not eaten black-eyed peas on New Year’s Day, but not many. Will my girls continue the tradition with their families? We shall see!

Today, I am making black-eyed peas soup. This is a fast and easy recipe that makes about 7 cups and it can easily be doubled and frozen for lunches later.

Black-eyed Pea Soup
Yields 7
Fast and easy soup that takes about 30 minutes to make!
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Ingredients
  1. 1 cup chopped celery
  2. 1 green bell pepper, seeded and chopped
  3. 1 cup chopped onion
  4. 1/4 teaspoon oregano
  5. 1/4 teaspoon basil
  6. 1-10 ounce can Rotel (tomatoes and green chilies)
  7. 2-15.5 ounce cans black-eyed peas
  8. 2 cups beef or vegetable broth
Instructions
  1. Saute the celery, green pepper, and onion 5-7 minutes in a non-stick pan using cooking spray.
  2. Add the Rotel, black-eyed peas and broth, and spices.
  3. Bring to a boil.
  4. Reduce heat and cook for about 20 minutes.
Adapted from Trim and Terrific
Adapted from Trim and Terrific
Lucy's Nashville Nest http://www.lucysnest.com/

Happy 2014!
Blessings….Lucy!

Easy Chili!

Easy Chili!
Easy Chili

Easy Chili

We are experiencing some cold weather in Tennessee these days! Nothing is better on cold nights than chili. This is a recipe that I found on Pinterest and everyone at my house loved it, including the handsome husband who is not a chili fan.  I changed it up by adding beans into the recipe but if you do not like them, don’t add them.  You cannot beat a recipe that only has 3-steps to make it either!

 

Enjoy!

Blessings….Lucy!

Easy 3-step Chili
Serves 6
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 Medium Onion {minced}
  2. 3-5 Garlic Cloves {minced}
  3. 1 – 1 1/2 pound of lean ground beef
  4. 1-2 cans of black or pinto beans, rinsed and drained (optional)
  5. 2 cans of diced tomatoes {Onion, Garlic, & Oregano flavor)
  6. 1 can of petite diced tomatoes
  7. 1 can tomato sauce
  8. 2 TBSP Chili Powder
  9. 1 TBSP Ground Cumin
  10. 2 TBSP White Sugar
  11. 1 TBSP Salt
  12. 1 TBSP Tabasco Sauce
  13. 1 TSP Pepper
Instructions
  1. 1. Brown the beef with onion and garlic. {Drain fat when finished and return meat to pot.}
  2. 2. Add cans of tomatoes, sauce, beans, chili powder, cumin, sugar, salt, Tabasco, and pepper.
  3. 3. Simmer for at least 30-45 minutes or longer if you have the time!
Lucy's Nashville Nest http://www.lucysnest.com/

 

Old Time Beef Stew

Old Time Beef Stew

Beef Stew

We had friends over Sunday night to watch football and I made beef stew. This recipe for beef stew has been slightly adapted from the Betty Crocker cookbook I received a LONG time ago as a wedding present. Everyone need a “go to” cookbook for basic recipes and this has been it for me.  The book includes information on cooking basics, canning and freezing, grilling, along with tons of recipes. If you are just learning to cook or need some new recipes,  this is the cookbook for you! 

This beef stew is very easy to make but it does take some time.  The stew is well worth the time you spend making it, and I usually double the recipe for lunch leftovers. You could definitely adapted it for crock pot cooking by browning your meat and putting all the ingredients in crock pot at low for 6-8 hours. Yummy!!

Enjoy!
Blessings….Lucy!

Old Time Beef Stew
The stew takes a while to cook but is well worth it! Could be adapted for crock pot.
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Cook Time
2 hr
Cook Time
2 hr
Ingredients
  1. 2 pounds beef stew meat
  2. 2 Tablespoons canola oil
  3. 1 teaspoon soy sauce
  4. 1 clove garlic
  5. 1 medium onion, diced
  6. 1-2 bay leaves
  7. 1/2 tablespoon salt
  8. 1 teaspoon sugar
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon pepper
  11. 6 carrots, peeled and quartered
  12. 4 potatoes, quartered (I use red potatoes and leave the skin on)
  13. 3 Tablespoons all-purpose flour
Instructions
  1. Thoroughly brown meat in oil.
  2. Add 2 cups hot water and next nine ingredients.
  3. Cover and simmer for 1.5 hours stirring occasionally.
  4. Add vegetables and cook 30-45 minutes longer.
  5. Slowly stir flour into 1/3 cup of cold water and slowly pour into stew mixture.
  6. Cook and stir until bubbly.
  7. Makes 6-8 servings.
Adapted from Betty Crocker
Adapted from Betty Crocker
Lucy's Nashville Nest http://www.lucysnest.com/

Easy Potato Soup

Easy Potato Soup
Diced Potatoes

Diced Potatoes

My sweet friend, Laurie, shared her wonderful potato chowder recipe with me several years ago. The soup is easy to make and I usually have all the ingredients on hand for a fast dinner. Using the onion/carrot/green pepper mixture the recipe calls for gives it a lot of flavor, even though I had never thought about green peppers in my potato soup. I hope you enjoy!

Blessings….Lucy!

Potatoes, carrots, parsley

Potatoes, carrots, parsley, bouillon

Easy Potato Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 4 cups of diced potatoes
  2. 1/2 cup finely chopped onion
  3. 1 cup grated carrot (substitute 2 bags frozen onions/carrots/celery)
  4. 1 teaspoon salt
  5. 1 tablespoon dried parsley flakes
  6. 4 chicken bouillon cubes
  7. 6 cups scalded milk
  8. 4 tablespoons butter
  9. 1/2 cup of flour
Instructions
  1. In a large dutch oven combine potatoes, onion carrot, salt, pepper, parsley, and bouillon cubes. Add enough water to just cover; cook until vegetables are tender, about 15-20 minutes.
  2. Do not drain.
  3. To scald milk heat to 180 degrees or until tiny bubbles form around edges of pan.
  4. Remove 1 1/2 cups milk from pan and add flour and butter to hot milk, stirring with a wire whisk. Add remaining milk to undrained pan.
  5. Stir milk/flour mixture into soup mixture.
  6. Simmer on low for 15 minutes.
  7. 8-10 servings.
Lucy's Nashville Nest http://www.lucysnest.com/

Tomato Basil Soup

Tomato Basil Soup

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The garden is rolling in with more zucchini and tomatoes than I know what to do with. I have grated zucchini to put in my freezer for baking. Using the hand grater was slow so I decided to using my Ninja food processor which worked great. When I get ready to use the zucchini, I will thaw in the refrigerator and then drain in a colander before adding to a recipe.

The tomatoes, from the garden were used for tomato basil soup…..yum! Read the rest of this entry