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.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
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
Tried this recipe?Let us know how it was!

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.

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

 

Netta Belle's Choice cookbookinabox

 ©2007-2020 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.

Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  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

 

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.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
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.
Tried this recipe?Let us know how it was!

 

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. ©2007-2020 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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
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.