G-man loves soup. He would eat soup every day for lunch if possible. Now that we are eating less processed foods this was one of the areas I looked to change -- getting us away from canned soups.
I thought I'd take a minute and share two of our favorite recipes:
Meatball Soup
Meat Balls: (Sometimes I change this up -- using turkey meatballs and changing the size).
1/4 c. milk
1 egg
1/2 lb. each ground beef and ground pork
Salt and pepper
1/4 c. minced onion
2 cloves garlic, minced
1 tbsp. fresh mint, minced or 2 tsp. dried
Mix together and shape into small balls. Brown lightly on all sides.
SOUP:
1 sm. onion, chopped
1 clove garlic, minced
5 c. chicken broth
1/2 (8 oz.) can tomato sauce
1 carrot, sliced
1 zucchini, sliced
2 tomatoes, chopped
You can do this two ways (use the grease from the meatballs or use 1 Tbsp Oil). Heat drippings or oil in large pan. Cook onion and garlic until soft. Stir in broth and tomato sauce. Simmer 10 minutes. Add meatballs and carrots. Simmer 20 minutes. Add zucchini and tomatoes. Simmer 10 minutes.
You can switch it up on the veggies. Sometimes I add just spinach, other times the veggies mentioned above. I think even green beans and corn would be good in season. If you like at the end you can either a handful of rice or small pasta (about 1/4 cup I guess).
This next soup comes from a great book -- The Taste for Living Cookbook
Potato and Leek Soup
No-stick cooking spray
3 leeks, halved lengthwise, washed thoroughly and sliced (4 cups)
1 large onion, chopped
4 large baking potatoes, peeled and cut into chunks
3 quarts (2.8 L) vegetable stock
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons snipped fresh chives
Spray a large soup pot once with cooking spray and set over low heat. Add leeks and onions, cover pot and cook for 10 minutes, stirring once or twice. Add potatoes and stock. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are soft, about 20 minutes. Puree soup in batches in a blender or
food processor. Season with salt and pepper. Reheat gently and serve hot.
Both these soups freeze nice. I make large batches of both and put it into smaller containers for the days when Gil wants soup.
Enjoy.
Sandra
SOUP:
1 sm. onion, chopped
1 clove garlic, minced
5 c. chicken broth
1/2 (8 oz.) can tomato sauce
1 carrot, sliced
1 zucchini, sliced
2 tomatoes, chopped
You can do this two ways (use the grease from the meatballs or use 1 Tbsp Oil). Heat drippings or oil in large pan. Cook onion and garlic until soft. Stir in broth and tomato sauce. Simmer 10 minutes. Add meatballs and carrots. Simmer 20 minutes. Add zucchini and tomatoes. Simmer 10 minutes.
You can switch it up on the veggies. Sometimes I add just spinach, other times the veggies mentioned above. I think even green beans and corn would be good in season. If you like at the end you can either a handful of rice or small pasta (about 1/4 cup I guess).
This next soup comes from a great book -- The Taste for Living Cookbook
Potato and Leek Soup
No-stick cooking spray
3 leeks, halved lengthwise, washed thoroughly and sliced (4 cups)
1 large onion, chopped
4 large baking potatoes, peeled and cut into chunks
3 quarts (2.8 L) vegetable stock
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons snipped fresh chives
Spray a large soup pot once with cooking spray and set over low heat. Add leeks and onions, cover pot and cook for 10 minutes, stirring once or twice. Add potatoes and stock. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are soft, about 20 minutes. Puree soup in batches in a blender or
food processor. Season with salt and pepper. Reheat gently and serve hot.
Both these soups freeze nice. I make large batches of both and put it into smaller containers for the days when Gil wants soup.
Enjoy.
Sandra
