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It's a soup kind of night🎉
Broccoli Cheddar Soup
Type: soup
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1 cup cooked fresh or frozen broccoli
- 1½ cups 2% milk
- 3/4 cup chicken broth
- 1/4 tsp ground pepper
- 1/4 tsp salt
Nutrition:
- calories: 495
- fat: 37
- cholesterol: 116mg
- carbs: 26
- protein: 16
- sodium: 1150mg
Directions:
- This recipe serves two. To serve more deliciousness, double the ingredients.
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth.
- Bring to a boil; cook and stir until thickened, about 2 minutes.
- Chef's Tip: Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you gradually pour milk and broth into the onion and flour mixture, keep heat at medium and stir continuously with a whisk. Once it is all mixed in, then proceed to heat to a boil.
- Add broccoli. Cook and stir until heated through and steaming. Remove from the heat; stir in cheese until melted, then serve.
Pasta Fagioli Soup
Type: soup, pasta
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1 lb ground Italian sausage
- 1 small onion, chopped
- 2 tsp canola oil
- 1 garlic clove, minced
- 3½ cups water
- 2 cups uncooked elbow macaroni
- 2 cans (14 1/2 oz) reduced-sodium chicken broth
- 2 cans (15 1/2 oz) cannelini beans, drained and rinsed
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 1 tsp italian seasoning
- 1/2 tsp oregano
- 1 tbsp tomato paste
- 1 cup fresh spinach leaves, chopped
- 2 tbsp shredded Parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
Nutrition:
- calories: 450
- fat: 14g
- cholesterol: 58mg
- carbs: 54g
- protein: 32g
- sodium: 1550mg
Directions:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside.
- In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
- Add the water, beans, tomatoes, broth, macaroni and pepper and bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.
- Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese before the feast.
Stuffed Pepper Soup
Type: soup
Vegetarian: 🙁
Vegan: 🙁
⏰ 25 minutes
Ingredients:
- 1 package ready-to-serve long grain and wild rice
- 1 lb ground beef
- 2 cups chopped green pepper
- 1 cup chopped onion
- 1 jar (26 oz) chunky tomato pasta sauce
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) beef broth
Nutrition:
- calories: 238
- fat: 8g
- cholesterol: 31mg
- carbs: 28g
- protein: 14g
- sodium: 920mg
Directions:
- Heat up a pot of water with appropriate amount of water to cook the rice.
- Meanwhile, in a large saucepan, cook the beef, green peppers and onion over medium-high heat until meat is no longer pink, 5 to 7 minutes. Drain excess from pan.
- Prepare the rice according to the package directions while the beef cooks. If rice is done early, keep covered so it remains warm while beef finishes cooking
- Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through and just like that, you've got some soup!
Potato Bacon Soup
Type: soup
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 6 bacon strips, diced
- 3 cups peeled potatoes, cubed
- 1 carrot, grated
- 1/2 cup chopped onion
- 1 can (14 oz) chicken broth
- 3 tbsp all-purpose flour
- 3 cups whole milk (or heavy cream)
- 8 oz Velveeta, cubed
- 1 tbsp dried parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 2 green onions, sliced very thin (optional topping)
Nutrition:
- calories: 250
- fat: 13g
- cholesterol: 35mg
- carbs: 22g
- protein: 12g
- sodium: 823mg
Directions:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain excess fat from pan
- Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
- Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in cheese until melted. If desired, serve topped with green onions. Hope this soup hits the spot!
Split Pea Soup
Type: soup
Vegetarian: 🙁
Vegan: 🙁
⏰ 25 minutes
Ingredients:
- 3 cups water
- 2 tsp chicken bouillon granules
- 1/2 tsp dried thyme
- 4 celery ribs and leaves
- 2 carrots, thinly sliced
- 2 cans (24 oz total) condensed split pea soup
- 1 cup cubed fully cooked ham
- shaved Parmesan cheese (optional)
Nutrition:
- calories: 249
- fat: 7g
- cholesterol: 23mg
- carbs: 32g
- protein: 16g
- sodium: 1500mg
Directions:
- In a large saucepan, bring the water, bouillon granules and thyme to a boil.
- Thinly slice celery ribs and finely chop the leaves; set leaves aside for now
- Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender.
- Stir in the soup, ham and celery leaves and continue to heat until soup is steaming.
- Top each bowl of soup with cheese if desired before chowing down.
Chicken Noodle Soup
Type: soup, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 25 minutes
Ingredients:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cups chopped yellow onion
- 1 cup chopped carrots (2 carrots)
- 1 cup chopped celery (2 stalks)
- 1¾ tsp kosher salt
- 3 tbsp all-purpose flour
- 4 cups unsalted chicken stock
- 2 cups whole milk
- 4 oz uncooked egg noodles
- 3 cups chopped rotisserie chicken
- 1 cup frozen green peas
Nutrition:
- calories: 258
- fat: 9g
- cholesterol: 25mg
- carbs: 24g
- protein: 23g
- sodium: 730mg
Directions:
- Melt butter with olive oil in a large Dutch oven or pot over medium-high heat.
- Add onion, carrots, celery and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.
- Add flour and stir to coat. Stir in broth and milk and let mixture come to a boil.
- Add uncooked noodles to boiling mixture. Cover and cook until noodles are al dente, about 8 minutes.
- Stir in chicken and peas and cook until soup is warmed through, about 2 minutes, then your soup is ready to roll.