Category Archives: Soups

Soups

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: 1cupCalories: 114kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 275mgPotassium: 626mgFiber: 5gSugar: 4gVitamin A: 1390IUVitamin C: 13mgCalcium: 45mgIron: 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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Meatless navy Bean Soup

Meatless Navy Bean Soup

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread”Back in the olden days”  it was said that Monday was wash day and  Meatless Navy Bean Soup was the day’s meal. 

Meatless Navy Bean Soup

Pressure cooker speeds up the cooking.

A pot of beans on a busy  day is a good day’s meal .  I like to cook the dried navy beans in the pressure cooker then store in pint jars ready for use in soups, stews, with vegetables or baked beans.  I do not put meat in bean soup, mainly for health reasons there is no ham.  Though wouldn’t ham, bacon, pork or even chicken be a good addition?  That gets to be your choice. 

Canned Navy Beans

Canned Navy Beans    

A good use for the pressure cooker:

Presto Pressure Cooker

Presto Pressure Cooker

This was 1 1/2 cups of dried navy beans, soaked in 4 cups of water for 4 to 8 hours.  After they are drained, I put them in the pressure cooker add enough water to cover about 1/2 inch, no salt or seasonings at this time.  They are cooked for 11 minutes under 15 lbs. of pressure.  I turn off the heat and let the pressure come down slowly before opening.  I like a softer bean for soup, the reasons for the longer cooking.  This  makes 2 pints of beans and the broth.  Best to follow your pressure cookers instructions.  OR  simply buy 2-3 cans of navy or great northern beans.  

I like to add onion, garlic, jalapeno pepper, carrots, one small potato and fresh grated ginger to soup.  These I cook in a little water in the microwave on high until almost tender.  Now I am ready assemble the Meatless Navy Bean Soup. The final addition to the soup seasoning  is a natural mesquite liquid smoke.  

Meatless Navy Bean Soup

Julia Ann
A robust Meatless Navy Bean Soup and vegetables with a subtle flavor of mesquite smoke. Makes you think you are around an old chuck wagon out west.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 cups dried navy beans
  • 4 cups of water to soak beans
  • ---------------
  • soaked beans
  • 2 cups water
  • OR 2 cups canned beans and juice
  • 1/4 cup onion minced
  • 1/4 cup jalapeno pepper finely diced
  • 1/2 cup carrots finely diced
  • 1/2 cup potato finely diced
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger freshly grated
  • 1 cup chicken broth or more if thinner soup is preferred.
  • 2 teaspoons mesquite liquid smoke

Instructions
 

  • Soak the dried beans in the 4 cups of water 4-8 hours.
  • Drain beans, cook in pressure cooker with water to cover, 11 minutes.
  • Put 2 cups cooked beans and juice into a large pot.
  • Add all the vegetables together in a microwave proof bowl with 1/4-1/2 cup water.
  • Microwave on high for 3-4 minutes.
  • Add the cooked vegetables and water to the beans.
  • Add the chicken or vegetable broth.
  • Add the mesquite liquid smoke.
  • Simmer 30 minutes.

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® 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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Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Benefits of making home-made Meatless Navy Bean Soup

 The great benefit of making any soup is the freedom to substitute or make changes as you prepare.  Now of course there are times when making a specific recipe is the goal. That is the fun and challenge of cooking. 

Suggestions for the the rest of the meal:

The Corn Bread and Chocolate Pudding with Maraschino Cherries are recipes to come in future blogs.  The recipes for the Wheat Flax Seed-Apple Muffins and the Orange Coconut Walnut Bowl are available.

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2021 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.

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.
Tried this recipe?Let us know how it was!
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

 

Julia Ann and 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.

 

 

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions
 

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. 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.
Tried this recipe?Let us know how it was!

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20208 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.

 

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Happy New Year 2016!

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

In the Italian tradition, lentils-sausage stew was our New Year’s food for luck. It seems across the continents good luck is thought to be prosperity,  good health, happiness, success and longevity. We aren’t Italian, we  wanted to try another tradition to celebrate the New Year’s.  It would be interesting to prepare the New Year’s evening menu recipes from around the world which are noted to be Lucky New Year’s Food. 

Here is my suggestion for your 2017 New Year’s Menu celebration.

Italy:  Cotechino con Lenticcjie, pork and lentils
American South: Black-eyes peas, Hoppin’ John, cooked greens
Japan:  Toshikoshi Soba, long buckwheat noodles
Ireland  Buttered Bread Sandwiches
Spain:  12 grapes  referring to Champagne
Berlin:  Berliner Pfannkuchen, jelly doughnuts
Greece: Vasilopita, a New Year’s Cake with a coin hidden in it.                                                                        The person getting the coin will have good luck all year.

Slow Cooker Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Slow Cookers or Crock-Pot cooking are  great for winter hearty stews, soups or casseroles. Red Lentils-Sausage Stew is a good example of easy meal preparation.  We had a romaine tossed salad, crusty garlic bread, Cinnamon Apple Sauce and Brown Sugar Marble Pound Cake om/crock-for desert. No Champagne, however, we did have some Soft White Wine by Oliver’s Winery.  It was a quiet and satisfying New Year’s Eve. Looking forward to 2016 offerings. 

 

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Julia Ann
A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Entree
Cuisine Italian
Servings 8 cups

Ingredients
  

  • 1/2 sausage remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils rinse
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 cup carrots coarsely chopped
  • 1/2 cup celery coarsely chopped
  • 1 medium potato chopped in 1/2 inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Instructions
 

  • Layer all the vegetables on the bottom of the slow cooker.
  • Add the crumbled sausage.
  • Pour in the broth and water.
  • Add the seasonings and stir into the broth.
  • Cover, cook on high for 3 hours.

Notes

3 links of bratwursts were used in this recipe; other sausages links or ground sausage could also be used. 
Tried this recipe?Let us know how it was!

 

Wishing you many blessings during 2016:  healthy lives, friends, safety and joys in abundance.

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