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Summer Vegetable Soup

 Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

When the world is upside down with quarantine and social distancing to stay well, try a familiar treat from your own kitchen. Here is an easy recipe for vegetable soup to provide home-style comfort.

Summer Vegetable Soup

Julia Ann
A healthy and hearty vegetable soup, get your 5-a-day vegetables in one bowl.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Italian
Servings 10
Calories 114 kcal

Equipment

  • Soup kettle

Ingredients
  

  • 1 teas olive oil extra virgin
  • ½ cup onion diced
  • 2 cloves garlic minced
  • ½ cup celery diced
  • ½ cup carrots sliced
  • ½ cup green and/or red bell peppers diced
  • 15 oz can garbanzo beans drained and rinsed
  • 4 small red potatoes cut into 1-inch pieces
  • 1 small zucchini cut into ½ slices
  • 14.5 oz can diced tomatoes and juice
  • 32 oz vegetable broth or low-fat chicken broth
  • 6 oz. tomato paste
  • ¼ cup ozro pasta
  • 1 tbsp Italian Seasonings
  • 1 teas ground black pepper

Instructions
 

  • 1. Clean and cut all vegetables before starting to cook soup.
    2. Heat olive oil in a 6 quart soup kettle.
    3. Add onion, garlic, carrots, and celery; cook until soft and onion translucent.
    4. Add the remaining vegetables, broth, tomato paste and pasta.
    5. Add the seasonings and pepper.
    6. Stir to blend, cover and bring to a boil.
    7. Simmer for 30 or 45 minutes. Serve.

Nutrition

Serving: 1cupSodium: 275mgCalcium: 45mgVitamin C: 13mgVitamin A: 1390IUSugar: 4gFiber: 5gPotassium: 626mgCalories: 114kcalSaturated Fat: 1gFat: 2gProtein: 5gCarbohydrates: 22gIron: 2mg
Keyword , vegetables
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Summer Vegetable Soup is healthy and hearty.  This soup is without meat. I use low-fat chicken broth; vegetable broth would be good to use too. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

When I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in a pressure canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable Soup

 

I like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

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Beef Barley Soup with Toasted French Bread

Beef Barley Soup

Beef Barley Soup with Toasted French Bread

Beef Barley Soup with Toasted French Bread

Homemade Soup Time!  Beef-Barley Soup

The Beef-Barley Soup the plan for  the day using some left over roast beef.  I like to “re-purpose”  meat into soups. better known as left-overs    The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed.  There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.

This  beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted.  Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for.  the soup. Onion, celery and mushrooms provided the vegetables to the grain.  of barley.  In this soup,  rice  or vegetables could be used instead of the barley or stew meat

Beef Barley Soup

Julia Ann
Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushrooms, celery and onion are the added vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cooked roast beef cut in 1/2 inch thin pieces
  • 1/3 cup diced onion
  • 2 tablespoons celery
  • 1 4 ounce can mushroom stems and pieces
  • 4 cups of water
  • 3/4 cup Quaker Quick Barley

Instructions
 

  • Put the roast beef into a Dutch Oven.
  • Add the onion, celery, mushrooms and barley.
  • Add 4 cups of water.
  • Cover, bring to a boil.
  • Reduce heat, simmer 10 -12 minutes until barley is tender.
  • Stir occasionally.
  • More water can be added if too thick.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes   for your cooking experience.©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office". nettabelleschoice.com  and cookbookinabox.com. All rights reserved.
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Beef Barley Soup

Beef Barley Soup

 A word about barley…….

There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection.  Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease.  (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc.   , 2007 p.73 ff.

   

 Two Menu Suggestions……. to serve with Beef-Barley Soup

  Or

 

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Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

 

Potato and Crab Meat Soup

Potato and Crab Meat Soup

Potato and Crab Meat Soup

A Charleston Discovery

Potato and Crab Meat Soup that I make isn’t the real discovery.  Though a trip to Charleston, South Carolina was such a discovery of the beautiful, colorful city of many little flower gardens. There was a flower tucked into any place there was dirt, between houses, alleys or an empty spot.  It was fascinating to see all the brass door knockers and historical homes.  It has been many years since the visit,  I hope it is the same.

Also enjoyed a hearty bowl of crab meat  soup made with the “real stuff”  such as Atlantic crabs and cream.  The rest of the meal has been forgotten.  Soup set me out on a search for a Charleston Cook Book.  I came home with TWO HUNDRED YEARS OF CHARLESTON COOKING, 1976.  There was a recipe for “She” Crab Soup.  There was no way to duplicate the soup, however that did not stop me from trying an adaption or was it inspiration.

Potato and Crab Meat Soup

Potato and Crab Meat Soup

Julia Ann
Potato and Crab Meat Soup makes a good beginning for a holiday dinner or for a light, late night supper to celebrate the holiday eve.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soups
Cuisine American
Servings 4 serving

Ingredients
  

  • 12 ounces lump crab meat drained and checked for shells
  • 1 large russet potato diced 1/2 inch size
  • 1 tablespoon butter
  • 1/4 cup onion diced
  • 2 cups milk
  • 1 tablespoon flour
  • 1/2 cup cream or half and half milk
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon spice and herb blend
  • A pinch of nutmeg freshly grated
  • 1 tablespoon sherry

Instructions
 

  • Cook in a double boiler or heavy large sauce pan to prevent scorching.
  • When using canned crab meat, check for shells; set aside.
  • Peel and dice the potato, cook until soft; drain and set aside.
  • Heat the milk and have ready to add to the mixture.
  • Melt the butter in the double boiler or sauce pan.
  • Add the onion and cook until it is soft and translucent
  • Add the crab meat and potato and stir in the heated milk.
  • Stir the flour and cream together to a smooth paste and pour into the milk mixture.
  • Add the Worcestershire sauce, Flavour-Enhancer Spice Blend, grated nutmeg and sherry.
  • Cook over low heat for 30 minutes without letting soup come to a boil.

Notes

Frozen crab legs or imitation crab meat can also be used in place of the canned crab meat. The soup could be made smoother and thicker by pureeing. Family preference is to have chunky soup.----------------------------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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This recipe does not do justice to the original Charleston recipe, though enjoyable as a warming winter soup.  My husband’s family use to have oyster stew on New Year’s Eve.  We are not into oysters, so on our New Year’s Eve we have the Potato and Crab Meat Soup, a fruit salad, cake and a glass of white wine.

Potato and Crab Meat Soup

Potato and Crab Meat Soup a holiday evening celebration.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Italian Chili soup

Italian Chili Soup, Netta Belle’s Choice

 

Chili soup is an all time favorite and one popular for contest of “Who makes the best Chili”. Chili is a favorite at my house, however, having tried the Mediterranean herbs, Italian Chili Soup has become our favorite.  It seems once away from the hot pepper spices of chili powder it is hard to go back to the hot, spicy and spirited chili.  But we like chili! Iitalian chili soup X.JPG 1

Italian Chili Soup

Julia Ann
A fantastic new flavor for chili soup. Enjoy a delicious bend of Mediterranean herbs, beans, ground turkey and ground sausage for a winter time treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soups
Cuisine American
Servings 10

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 pound ground sweet Italian sausage
  • 1 cup onion diced
  • 2 cloves of garlic minced
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 cups low-fat chicken broth
  • 2 14.5 ounce cans diced tomatoes with juice
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 15 ounce can great northern beans drained and rinsed
  • 1 6 ounce can tomato paste
  • 11-12 black olives sliced
  • 1 teaspoon of a spice blend
  • 1 teaspoon oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Perorino Romano Cheese

Instructions
 

  • In a large skillet, heat 1 tablespoon olive oil.
  • Saute ground turkey and ground sausage until browned and crumbled.
  • Pour meat onto a toweling paper to absorb the grease.
  • In a large kettle, heat 1 tablespoon olive oil.
  • Add the onion and garlic, cook 5 minutes or until onion is soft and translucent.
  • Add the meat to the onions.
  • Pour in the ketchup, balsamic vinegar, both, tomatoes and juice.
  • Cook for 20 minutes.
  • Stir in the beans, olive slices, tomato paste, herbs and spices.
  • Heat for another 30 minutes.
  • Serve chili with 1 tablespoon of Perorino Romano Cheese on top.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Italian Chili Soup

Italian Chili Soup, Netta Belle’s Choice

This is the fix!   Why not have chili and the Mediterranean herb flavor.

Additions for your Italian Chili Meal:

                                                                   

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Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.

Corn-Mushroom Chowder

Julia Ann
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons butter

Instructions
 

  • Prepare the roasted red peppers before starting the chowder.
  • Mince and chop the vegetables to have ready to put into the soup.
  • Melt the butter in a large sauce pan or Dutch oven.
  • Add the onion and garlic, cooking until onion is translucent.
  • Add the roasted red peppers, chopped mushrooms and corn.
  • Cook for 3 minutes.
  • Pour the chicken broth over the vegetables.
  • Add Blend, sugar and parsley.
  • Stir to blend, cover, bring to a boil and simmer 15 minutes.
  • Add the milk to the soup, cover and cook for additional 5 minutes.
  • Do not let boil.
  • Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  • Return the blended egg mixture to the large soup pan and heat only until hot.
  • Fry the bacon pieces until crisp, drain on towelling paper.
  • Serve the bowls of soup sprinkled with crisp bacon pieces.

Notes

*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox®
“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                                                        

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.