We asked – and you sent us some great soup recipes! Here are some of our favorite submissions from this National Soup Month of 2015. Bon appetit!Print
- 1 28oz. can chopped or diced tomatoes with juice
- 4 cups water
- 1 16oz. can kidney beans, undrained
- 2 celery ribs, chopped
- 1/2 tsp. garlic salt
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 4 beef bouillon cubes
- 1 lb. lean ground beef
- 1 med. onion, chopped
- 1/2 head cabbage, chopped
- Put first 7 ingredients in a pot and bring to a boil.
- Add bouillon cubes.
- Brown the ground beef with the onion, then drain.
- Add beef to other ingredients.
- Add chopped cabbage and bring back to a boil.
- Reduce heat and simmer, covered, for one hour.
- The garlic salt, garlic powder, and black pepper can be increased to your liking. Some folks may want to add Rotel tomatoes to give it some heat. Serve with Fritos Scoops.
Keywords: cabbage soup, soups
- 2 carrots
- (1) 13 3/4 oz can chicken broth
- 1 turnip
- (1) 8 oz can tomato sauce
- 1 large potato
- 2 sprigs parsley
- 1 Tbsp Vegetable oil
- 1 bay leaf
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 tsp sugar
- 1 cup shredded cabbage
- 2 tsp red wine vinegar
- 1 medium onion, chopped
- 1/2 lb kielbasa, cut into 1/2″ slices
- (1) 10oz pkg frozen baby lima beans
- Pare & chop carrots, turnip, and potato.
- In 3 qt saucepan, heat oil over medium heat.
- Add chopped vegies and onion. Saute’ 10 minutes, until lightly browned.
- Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper.
- Bring to a boil. Reduce heat, cover and simmer 15 minutes.
- Uncover soup, remove and discard bay leaf.
- Bring soup to a boil. Stir in all remaining ingredients.
- Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.
- Serving Size: 8
Keywords: cabbage soup, soups, sausage soup
- 2 quarts water or chicken stock (I just add some bouillon cubes to my water!)
- 4 cups peeled and diced white potatoes
- 1/4 cup butter
- 3–4 cans cut green beans
- 1 small yellow onion
- 1 tablespoon cornstarch
- 1 pkg, traditional bacon
- 1 quart heavy whipping cream
- salt and pepper to taste
- …and of course, your favorite way to make dumplings! For me, it’s just eggs & flour for our dumplings.
- Fill a stock pot with 2 quarts water or chicken stock and dump your potatoes into the pot.
- Turn to medium / medium high heat. Add some salt to taste at this point (I put in like a tablespoon)
- Turn oven to 375 degrees. Lay out your bacon on aluminum foil pan and throw in oven.
- Cook until completed –about 15-20 minutes. I’d also recommend cooking the bacon beforehand!
- While pot is beginning to boil and bacon is cooking, put butter in a sauté pan and turn to medium heat.
- Chop and dice yellow onion.
- Once butter has melted, put your onions in the pan and begin to sauté, add salt at this time.
- Once they are translucent, remove from heat and mix in 1 tablespoon of cornstarch–it’s okay if the buttery onions do not absorb all the cornstarch.
- Potatoes should be boiling by now. If they are not, turn the heat up more! Mix up your dumpling recipe and drop them into the boiling water of the potatoes.
- Once they have cooked, you can choose at this point to take out some of the water to make your soup a little thicker. I always do this and I ALWAYS take out exactly one cup of water!
- Open green beans and drain water. Add to pot.
- Add onions to pot.
- Bacon should be done by now. Crumble bacon and add to pot.
- Pour in entire container of heavy whipping cream. Stir everything together. Add A TON of fresh ground pepper. Really. Load it up. Add salt to taste, although it probably won’t need much.
- Voila! You have made the famous (or only famous in Volga German towns in Kansas) green bean dumpling soup! You can also dice up ham and throw it in instead of bacon. Sometimes, I don’t even add the bacon.
Keywords: soups, dumplings, dumpling soup