Most of my soups have a thick body rather than the more broth type, I simply
like a soup with more heft. If you prefer a thinner body soup, add more broth
or less of the thickening ingredients.
In addition my recipes are really more of an idea for what to include in a
given soup rather than specifics. I’ve tried to give correct measurements and
exact ingredients, but if you don’t have something, or don’t like it, omit it.
And the reverse is true, if you have an ingredient you think will work, toss it
in and find out.
Soups are almost a “make it and forget it meal.” Set the
ingredients to simmering on the stove top, or place in a slow cooker and turn
on low, by the time you’re ready to eat you have a meal ready to go. Soups on
the stove can be stirred occasionally when you walk through the kitchen, otherwise
they are a no-fuss, one pan, easy to prepare meal, and the aroma wafting
through the house is comforting and warming on cool fall days into the cold
Soups are very forgiving and fun to experiment with. Enjoy creating your own
warm weather, easy to prepare one-pan meals.
This is one of those “use what you have recipes.” While fresh or
frozen foods are often considered the best choice, many times canned foods are
what work for us. Use whichever you have, or a mix of all three, fresh, frozen,
canned. It will be delicious.
1-2 TBL oil (vegetable, olive, coconut, whatever you use.)
1 onion diced (or 1 TBL onion powder (try to avoid onion salt) or flakes)
1 garlic clove (or 1 TBL garlic powder, try to avoid garlic salt)
2 carrots cleaned and diced (about 1/2 cup, more or less, depending on how
much you like carrot)
1 celery stalk sliced or diced (the smaller it is the less you’ll notice it
in the soup, and it adds a lot of fiber)
1 can whole kernel corn drained and rinsed (about 1 1/2 cups frozen)
1 can green beans drained and rinsed (about 1 1/2 cups frozen)
1 Cup diced cabbage
1 Cup cauliflower cut into bite-size pieces
1 turnip washed, peeled, and diced
!-2 peppers diced (to your liking)
1 can (10 ounces) diced tomatoes with green chilies (they come in several
heat levels, choose the one you prefer)
1 can (15 ounces) tomatoes (crushed, diced, whole, whatever you have) If
using whole canned tomatoes use a potato masher to crush them.
1 can tomato sauce (optional)
1TBL Worcestershire sauce
1tea black pepper
2-6 Cups Liquid (chicken, vegetable, beef broth, water, or a combination)
Heat the oil in your large heavy sauce pan, or turn your slow cooker on high
and add the oil. Once the oil is hot add the onion, carrot, and celery, stir
occasionally and cook for a few minutes to soften them. You can prepare the
other vegetables as these are cooking.
Add the rest of the vegetables to your pan.
Stir in the tomatoes.
Stir in liquid to about an inch over the vegetables. Add tomato sauce if
mixture doesn’t look tomatoey enough for you.
Cook over low heat, stirring occasionally, until any raw vegetables are
tender, about 30 minutes to an hour. Spoon into bowl, serve with your favorite
accompaniment. I like cornbread, but a sandwich, or crackers work well too.
This makes a lot, and I usually eat on it until it’s gone. It’s quick, it’s
easy, and it’s already cooked. However, it does also freeze well. Let it cook,
put into freezer safe containers and freeze. It can be reheated in the
microwave or on the stove top.
CHICKEN NOODLE SOUP
1 box low sodium chicken broth (probably 4 cups if using canned, or
1 onion diced (probably 1/2 cup, whatever you have works, use two onions if
you like onion, or 1TBL onion powder or flakes, avoid onion salt.)
1 carrot peeled and diced (can be omitted if you don’t like carrot in your
chicken noodle soup)
1 celery stalk diced (can be omitted)
1 garlic clove diced (or garlic powder, avoid garlic salt)
1 TEA pepper
2TEA poultry seasoning
3 Cups noodles (I have no idea, I
just put them in by handfuls until it looks good, and I add extra, because I
I-2 Cups diced cooked chicken (canned will work, left over chicken works
well, or rotisserie chicken from the store. If you don’t have cooked chicken
available, frozen chicken breasts will work, cut it into bite size pieces for
easy eating, and faster cooking)
Pour chicken broth to soup pot (large heavy bottom sauce pan, Dutch oven,
whatever you use for soup)
Add onion, carrot, celery, garlic and seasonings to broth. Bring to a boil.
If using frozen uncooked chicken place it on a foil lined cookie sheet (for
easy clean up) season with a little pepper and poultry seasoning (I just
sprinkle some across the top) and place in oven at 350 degrees until done,
probably 30 minutes.
Add noodles to boiling broth. Turn heat down and cook until noodles are al
dente, if you leave them with a little bite they won’t get too mushy on the
Once noodles are cooked to your preferred doneness stir in the cooked
chicken. Continue to cook for a few minutes to blend all the flavors.
Spoon into a bowl or coffee mug and enjoy.
Since I usually fix this when I’m sick, I’ve never tried to freeze it. It’s
definitely good warmed up the next day.
3 Tbl oil (olive, canola, vegetable, coconut, whatever you use)
1/4 tea gound ginger (1TBL fresh, minced if you have it)
4 cloves garlic (2 tea jarred minced garlic, 2tea garlic flakes, or 1 teas
1 onion, diced, or minced, grated if you don’t want to bite down on an onion
1/2 tea salt
1/2 tea black pepper
1 TBL curry powder (see directions for homemade curry powder if you don’t
1/8-1/4 tea red pepper flakes (I don’t like hot, so I tend to use less)
1 can tomato sauce (15 ounce)
1 can chickpeas (1 1/2-2 cups home cooked) drained and rinsed
1 Cup baby spinach chopped (or Kale)
Heat the oil in your soup pot or Dutch oven, add ginger, garlic and onion.
Cook for ten minutes or so, you want to begin to soften the onion, it doesn’t
need to carmelize.
Stir in seasonings, salt, pepper, curry powder, and red pepper.
Add tomato sauce and chickpeas.
Bring mixture to a boil.
Allow soup/stew to simmer for 20 minutes.
Taste and adjust seasonings.
Spoon into bowl and enjoy.
Custom curry powder
To make your own curry powder:
In a bowl or small jar combine:
2 tea ground cumin
2tea ground coriander
2 tea ground turmeric
1 tea ground nutmeg
Mix together and use 1 TBL of mixture for recipe, cover tightly what is left
and store with your other1 box low sodium chicken broth (probably 4 cups if
using canned, or homemade) spices.
1 TBL oil (canola, olive, coconut, whatever you use)
1 onion chopped
1 lb. ground meat (chicken, turkey, beef, pork, your
1 red pepper chopped (about 1 cup)
1 green pepper chopped (about 1 cup)
1 can diced tomatoes (28 ounces)
3 Cups broth (beef, vegetable, chicken all work
1 can black beans (15 ounces) drained and rinsed.
(about 1 ½ cups if you have some cooked)
1 ½ cups corn – frozen or canned. (If using canned,
drain and rinse)
1 envelope your favorite taco seasoning
¼ tsp pepper
1 Cup left over rice (optional)
Brown ground meat with the onion and peppers in
Dutch oven, or skillet until done, the meat is no longer red. Remove meat from
pan. Pour off all the fat.
Return meat to Dutch oven or soup pot,
Add other ingredients.
Bring mixture to a boil
Reduce heat: simmer uncovered 10-15 minutes.
Turn heat off, or reduce it again. Stir in rice.
Serve with toppings of your choice.
Shredded cheddar cheese, onion, avocado cut into
bite size pieces, crushed tortilla chips, sour cream, or Greek yogurt.