Fall brings chilly weather that makes a hot bowl of soup a welcome supper. These easy recipes bring you a hearty meal with a delicious change from the everyday.
PrintAll Season Vegetable Soup for 2
Ingredients
Units
Scale
- 1/2 cup sliced green onions
- 1 can vegetable or chicken broth (14.5 ounces)
- 1 large carrot, sliced
- 1 cup broccoli florets
- 1 Tablespoon vegetable oil
- 1 small potato, peeled and cubed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium pan, sauté onions in oil until tender.
- Add the next four ingredients; bring to a boil.
- Reduce heat and simmer, uncovered for 5 minutes.
- Add broccoli, salt and pepper.
- Simmer, uncovered for 7 minutes or until vegetables are tender.
Notes
Variation
- Double ingredients to serve 4
- Add 1 clove of garlic, grated and sauté with onions
- Add cauliflower florets to soup when you add broccoli
Nutrition
- Serving Size: 2
Oriental Pork and Spinach Soup
Ingredients
Units
Scale
- 4 cloves finely minced garlic
- 1 medium onion, minced
- 2 Tablespoons margarine
- 3/4 pound unseasoned ground pork
- 2 teaspoons cornstarch
- 1/4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 (3 ounce) package Ramen noodles (noodles only)
- 1 pound washed spinach
Instructions
- Sauté garlic and onion in margarine in a heavy soup kettle until golden.
- Add broth and bring to a boil.
- Combine ground pork, pepper, cornstarch, and soy sauce in bowl and form ¾ inch balls.
- Drop pork balls into boiling broth; cover and simmer 10 minutes until meatballs are no longer pink in center.
- Add noodles and cook 2 minutes.
- Add spinach; cover and simmer 1 minute, or until spinach is barely wilted.
Nutrition
- Serving Size: 6
I make an Italian-like minestrone that is more or a stew than a soup in that there is very little broth. Topping each serving with freshly grated cheese and served with slices of crusty Italian bread makes for a perfect chilly weather meal. I put mild Italian sausage, bacon, garlic, onions, potatoes, veggies, beans (great northern), and pasta into the mix….
Had a big old pot of dried limas with jalapeno cornbread and sliced onion yesterday…
I make a big pot of stew/soup using one of the stainless steel stockpots that we bought from Lehman’s and we eat on it for days on end. One day of cooking does for the rest of the week. :-) And that also means if I have unexpected company show up, I always have something to offer them to eat.