Nothing says comfort on a cold day like a big bowl of hearty soup.  And it’s the perfect way to use up all those bits and pieces in your veggie drawer. 

To make this even more cost effective I use left over pot roast so I didn’t even have to use fresh meat.

Ingredients:

• 2-3 small turnips, quartered
• 1 cup baby carrots or 2 carrots cut into large pieces
• 2-3 ribs of celery, cut in chunky pieces
• 1 med. onion, cut into chunky pieces
• 1 tbsp. oil
• 1 1/2 cups lg. button mushrooms cut into quarters
• shredded or chopped left over roast
• thickening agent of choice I used a little xanthan gum, but gaur gum, flour or cornstarch would all work
• 2 cups beef stock
• 2 cups water
• seasoning of choice, I used smoked paprika, thyme and Mural of Flavor
• 1 cup frozen snap peas

Directions:

1. Sauté onion, carrots, celery and onions in oil until starting to soften.
2. Add mushrooms and continue to cook until everything is sweet and tender.
3. Add beef and sprinkle thickening agent over everything.  Remember if using one of the gums it only takes a little
4. Add broth and simmer until thickened and the flavors have all married, 15 minutes
5. Add peas and simmer just long enough to thaw and heat

That’s it, quick and easy.  Hearty and filling and you used up left overs.

I posted this soup recipe last year after I first came up with it. It has changed slightly but the reasons for reposting it are simple, 1) I have pictures this time and 2) it's soup season again and this is a very hearty soup. The original posting is here Vikki's Tuscan Chicken Soup.

I made this for dinner last night and it was amazingly good. The changes are minor and have more to do with technique than actual ingredients for the most part, though I did add a few more to this pot.

Vikki's Tuscan Chicken Soup revisited

Ingredients:

• 1 tbsp. olive oil
• 2 cloves of garlic, minced fine
• ½ small onion, minced fine
• ½ lb of smoked sausage, cut into small cubes
• 1 lbs pre-cooked chicken, cut into large pieces (I used leg quarters I had roasted, picked and frozen this spring)
• 6-8 cup chicken stock, I again pulled out the homemade I had in the freezer, but boxed or can is fine
• ½ a bunch of kale or more if you like it ( it was all I had)
• 1/3 cup white beans ( I used Bush's Cannellini beans)
• ½ cup of Hood Calorie Down milk
• ¼ cup of Dixie Carb Counter's Instant Mashers ( available at Netrition.com)
• Salt and pepper
• Water as needed

Method:

1. Add oil to hot soup pot or Dutch oven, add garlic, onions, and sauté until soft. DO NOT BURN
2. Chop sausage into bite sized cubes, add to onions and brown sausage
3. Stir in chicken and stock. Let simmer about 5 minutes or until chicken is heated
4. Add salt and pepper
5. Stir in kale and beans. Simmer another 5-10 minutes until kale is wilted and starting to get tender
6. Add milk, instant mashers and taste for seasoning.
7. Let simmer an additional 5-10 minutes.
8. Check seasoning at ever stage. Add water as needed.

    

You can add a spoonful of Dreamfields pasta to your bowl if you like. However, in MHO it doesn't really need it. Mom and sister both like to add maybe ¼ cup of cooked pasta to their cups. You could certainly add cream instead of milk to this soup, I did in it's first incarnation. I didn't have any this time and I think the milk worked just as well.

This is a very quick soup if you are using pre-cooked chicken and pre-made stock. But you could easily start with cooking your own chicken down. I like to buy leg quarter and roast them as I find them on sale. Then I have chicken for things like this whenever I need it.

After picking the meat from the bones of the roasted leg quarters, I put the bones, skin and fat in a larger stockpot full of water. I add an onion cut in a couple of pieces, a couple stalks of celery that I break in two, leaves on, a couple cloves of garlic that I mash with the back of my knife, a bay leaf or two, black pepper corns, a little thyme, a little bit of salt and let simmer. When the bones are clean, I strain the stock and freeze in 4-cup bowls. Whenever I need chicken stock, I have homemade right in my freezer.

I have never used one, but I'm sure one of those rotisserie chickens you can get at the grocery would work wonderfully in this if you don't happen to have any pre-cooked chicken in your freezer.

Enjoy!

As most of you know, I adore summer squash. Zucchini being my very favorite, but if it's squash I'm all over it. I've also been trying to create light soups that can be eaten chilled or slightly warm for summer time. We recently found squash on sale so we bought quite a few. So of course with an abundance on hand I had to make soup. I'm sure there are a ton of squash soups out there but this is my low carb version that I enjoyed right from the fridge.

Summertime Squash Soup

Ingredients:

• 2 large yellow squash, thinly sliced
• 1 medium sized zucchini, thinly sliced
• ¼ of a large onion, roughly chopped
• 2-3 tbsp. butter
• ½ cup Chicken stock*
• Water
• ¼ cup or so Cream
• 2-3 oz. cream cheese
• Spices of choice, I used French thyme, mural of flavors, garlic powder ,salt and pepper
• ½ tsp. Thickenthin not/ starch thickener

Method:

1. Add butter and onions to a large saucepan over medium heat. Sauté until soft.
2. Add zucchini and yellow squashes and seasoning. Sauté until soft.
3. Add chicken stock and enough water, just to cover. Simmer 10 minutes or until all squash is tender and done.
4. Using immersion blender or using a regular blender blend in batches, until smooth.
5. Add cream and cream cheese and blend a bit more. Taste for seasoning and add more if needed.
6. Add Thickenthin and blend. Place in bowl and refrigerate to chill.
7. Serve cold or slightly warmed in the microwave with a small sprinkling of cheese, a dollop of sour cream or fresh ground black pepper.

* If using chicken broth you can use all broth and no water. I prefer stock but it's too strong without the added water.

This can easily have a switch in flavors by changing the seasoning. A little cumin, smoked paprika and cilantro would give it a Mexican flavoring, while mint and a little lemon peel would give it a cool, clean flavor.

No one wants a bowl of hot soup when the weather heats up, but does that mean soup is out of the question? Of course not. Many veggies lend themselves to cold soups as well. I want to share as many as I can with you, but let's start with a favorite.

Broccoli Soup

Ingredients:

• 1 package frozen broccoli or 2 bunches of fresh, chopped small
• 1 cup frozen spinach ( shhhh my family doesn't know about this part)
• 2-3 tbsp. minced onions
• 1 minced garlic clove
• 2 tbsp. butter
• 2-3 tbsp. heavy cream
• 2 tbsp. grated parmesan cheese
• 1 tsp. Dijon mustard
• 1 pack of true lemon or about 1 tsp. lemon juice
• Salt and pepper
• 1 tbsp. Olive oil

Method:

1. Sauté onions and garlic in olive oil
2. Add broccoli (thawed if frozen),spinach and lemon juice, sauté until cooked through and soft ( add a tsp or two of water if needed)
3. Pour into a bowl and add mustard, butter, cream, cheese salt and pepper.
4. I used an immersion blender but if you don't have one, use what you have. Process until smooth. Add cold milk to thin to the consistency of soup. Refrigerate until well chilled or pop in the freezer to speed it up.

This is good cold or warmed just a little. I liked it cold best but sister liked it warmed up a bit.

Who doesn’t like bacon cheese burgers right?  I mean what’s not to like. Hearty beef patties covered in ooey gooey cheese, fresh crisp lettuce and onions and tender sweet tomatoes, all topped of with crispy smokey bacon… Yummo!

But who say it has to be served between two slices of artery clogging white death?  No me says I.

I often plunk that piece of brown charred beef down on a plate of salad greens, top off with tomato, pickle and mayo for a wonderful cheese burger salad.  But dang it, it’s cold outside.  Cold crisp salad greens are the last thing I’m thinking of.

The answer? Soup.  Why can’t you take all those same wonderful ingredients and turn them into soup?  No reason that I can see.

Ingredients:

• 1/4 cup diced onion
• 2-3 slices of bacon, diced
• 1 cup beef stock
• 1/2 lb ground beef (I use chuck)
• 1/4 tsp. cumin
• 2-4 hardy pinches of red pepper flakes
• 1 1/2 cups water
• 4 slices American cheese
• 1/4 cup instant mashers
• 1/4 cup shredded cheddar
• 1 1/2 cup thinly sliced Romaine lettuce
• 1-2 tbsp. heavy cream
• salt and pepper to taste.

Preparations:

1. In a large soup pot saute bacon and onions until bacon is brown and onions are translucent
2.   I added 1/4 cup of beef stock to the pan to de-glaze. 
3. In a skillet I browned off 1/2 lb of ground chuck.  Added a 1/4 tsp. cumin ( could leave out or use what you like) and several hardy pinches of red pepper flakes ( again as you like it). 
4. Poured the ground meat in with the bacon and onions.  Added another 1/2 to 3/4 cup beef stock and 1 1/2 cups water.  Just enough liquid to make it soupy. 
5. Let it simmer for about 10-15 minutes
6.   I added 4 slices of American cheese 1 slice at a time to let each melt and dissolve into the liquid. 
7. Stir in 1/4 cup instant mashers ( low carb of course) a sprinkle of shredded cheddar cheese, 1/2 cup thinly shredded romaine lettuce.  Let simmer a few more minutes. 
8. Stir in a tbsp or two of heavy cream, salt & pepper to taste ( always at the end with the bacon and cheese it might be salty enough)
9. If you would like it a little thicker add gaur gum or THICKnthin to thicken it a bit more

I got 3 big bowls of this very filling soup.  It was so good and warm and very rich.

You could of course add any veggies you wish but I was going for cheese burger.  I was going to top with 1/2 a small tomato chopped but they cost so much these days I decided to save the few I have.  But it would have topped it off wonderfully.

So there you have it.  Bacon Cheeseburger Soup

As the weather turns cooler and the fresh veggies have all petered out, it’s time to start thinking of new, warmer ways to get our veggies.  The logical choice of course is a big steaming bowl of soul soothing goodness.  Whether you taste lean toward the vegetable beef /stew style or the creamy rich creamed soups one thing is certain, SOUP DOES YOUR BODY GOOD.

So here is another soup for you to try and see if it doesn’t warm your cockles on a cold winter evening.

Ingredients:

• 1 bag frozen cauliflower
• 1/4 cup finely minced onion
• 4 slices bacon, chopped
• smoked sausage, sliced into bite sized pieces
• 2 tbsp. butter
• 1/4 -1/2 cup cream
• 1/2 cup chicken stock
• 1/2 cup white wine
• salt and fresh coarsely ground pepper
• 1/2 tsp. ground cumin

Preparations:

1. Steam or boil cauliflower ( I just poke holes in the bag and throw it in the microwave)
2. Saute' the onion and bacon together with sausage.  Remove from the pan and add the softened cauliflower, chicken stock, wine and seasoning.  Simmer until the cauliflower is good and mushy. 
3. Using a immersion blender ( blender or food processor) puree.
4. Add cream and taste for seasoning.  Process until everything is blended well and creamy.  Add bacon and sausage back into the soup.  Simmer until everything is hot and steamy.  Serve with a pinch of cheese and a dollop of sour cream if desired.

1 bag frozen cauliflower

1/4 cup finely minced onion

4 slices bacon, chopped

smoked sausage, sliced into bite sized pieces

2 tbsp. butter

1/4 -1/2 cup cream

1/2 cup chicken stock

1/2 cup white wine

salt and fresh coarsely ground pepper

1/2 tsp. ground cumin

Steam or boil cauliflower ( I just poke holes in the bag and throw it in the microwave) Saute' the onion and bacon together with sausage.  Remove from the pan and add the softened cauliflower, chicken stock, wine and seasoning.  Simmer until the cauliflower is good and mushy.  Using a immersion blender ( blender or food processor) puree until creamy.  Add cream and taste for seasoning.  Process until everything is blended well and creamy.  Add bacon and sausage back into the soup.  Simmer until everything is hot and steamy.  Serve with a pinch of cheese and a dollop of sour cream if desired.

I fixed this for dinner last night.  Yummy.

There are as many recipes for broccoli soup as there are people that make it.  We all tend to make it just a little differently.  Heck I make several different soups.  Some with cheese, some without, I even enjoy a nice chilled broccoli soup in the summer time.

But this recipe is sure to help warm you up in the coming months as winter creeps up on us.  I hope you enjoy.

Ingredients:

• 1 lg. bag of chopped broccoli ( I chop mine a bit smaller)
• 1/4 c finely chopped onion
• 1 sm. clove of garlic, crushed ( I use the back of a spoon)
• 2-3 tbsp. butter
• 1/2 c chicken stock,
• 1/2 cup heavy cream or hood milk
• American, cheddar or any other cheese you like
• 2 oz Cream cheese
• salt & pepper to taste
• a dash of cayenne pepper
• a dash of nutmeg
• favorit thicken if you like it thicker

1. Saute onion and garlic over medium heat until soft and translucent.  Make sure the burner isn't to high, you do not want it to brown or burn.
2. Add chicken stock, seasoning and broccoli.  Simmer on low until the broccoli is soft.  Remember this is suppose to be mushy. 
3. If you have an immersion blender, use it to cream broccoli.  If not blend in batches in blender.
4. Once the broccoli is blended, simmer a few minutes to get hot again
5. Add cheeses along with milk/cream.  I add the milk a little at a time and when it looks right and tastes good I stop.  The measurements are just a guide. 
6. Ladle up into bowls top with a little creme and enjoy.

Well all it's that time of year, time to trade in salads for soups.  A great way to get your veggies in when it’s too cool for salad.

Ingredients:

• 2 lbs of chicken ( I used leg quarters)
• 1/2 lb of sausage, sweet Italian, smoked sausage, kielbasa etc.
• 1/2 bunch of kale
• 1/2 large onion
• 3 stalks of celery
• 1/4 cup instant mashers
• 1/2 cup cream
• Water
• salt and pepper

Preparations:

1. Place the chicken, skin, bones and all, in a large stock pot cover with plenty of water season with plenty of salt.  Boil until chicken is done. 
2. Remove chicken to cool. 
3. Add onion cut in large pieces and 3 stalks of celery.  Just wash and break toss in the pot, leaves included.  Simmer for 2-3 hours.
4. When chicken has cooled pick meat from the bone, and put in the fridge. 
5. After the stock has simmered place in a bowl in either the fridge or freezer to congeal the fat.  Skim it off and return the stock to the burner. 
6. When stock is hot add sausage, chicken, and kale.  When kale is wilted, add cream and mashers.  Season to taste.  I like mine really soupy so I make lots of stock.

I added a can of black soybeans but I didn't really like them in it.  If you use low carb pasta you could add a little cooked to your bowl.  I don't recommend you putting in the soup it might over cook. 

Spinach will work if you don't have kale. 

This is one of my family’s favorite soups.  We don’t have it in the dead of summer often but other than that, it’s an anytime kind of soup

I poach my chicken because it stays so moist and I can use the broth but you can cook it anyway you chose.

• 1-2 cups cooked chicken chopped into bite size pieces
• 1/2 med. onion, chopped
• 1 lg. green bell pepper chopped into large bite sized pieces
• 1 yellow or zucchini squash cut into bite size pieces
• 2-3 cloves garlic, minced fine or mashed into paste
• 1 can Rotel tomatoes
• 1 cup of black bean/ soy black beans (optional)
• water, chicken stock, chicken broth or bouillon

In a lg soup pan saute` onions and peppers until tender.  Add garlic and cook a minute or so more.  Add chicken and squash and saute just a bit longer.  Fill pot with desired amount of liquid. ( I like a lot of soup so I add a lot.  I also start with the broth from the poached chicken then use water and stock.)  Add tomatoes and beans if using. 

At this stage you can actually add any other veggies you like.  We like it kind of simple so that's about all I add.  I think a little kale or maybe spinach would be good.  But my veggie haters wouldn't go for that. 

Let it simmer about 30 minutes or so. 

Serve with grated cheese ( anything you like though Queso Blanco is very good in it) shredded lettuce, sour cream, sliced avocado and tortilla strips*

1 lc tortilla per person

brush both sides with a bit of oil sprinkle just a tiny bit of salt over them if you like ( I don't use the salt).  Cut into strips with knife or pizza cutter.  Spread out on cookie sheet and cook til crisp and slightly brown in a 350* oven.

Or just cut into wedges for chips.

This is another good recipe to use the pre-cooked chicken I have stowed in my freezer to make.  I also have home made chicken stock I can pull out.  Saves me money and time.  I buy the chicken on sale, poach or roast it.  Throw the skin, bones and such in a pot and make stock.  Bag up the chicken in 1 or 2 cup bags, label and pop in the freezer.  When we’re ready for soup, sour cream chicken enchilada casserole, chicken salad or whatever, I just have to thaw out the chicken an/or stock and it’s already to go.

Hope you enjoy as much as we do!

Ingredients:

• 2 tbsp. minced onion
• 2 sm. cloves garlic, minced
• 2-4 tsp. cumin, depending on taste
• pinch of red pepper flakes
• 1 bag frozen cauliflower, thawed
• 1/2 cup chicken stock
• cream
• Toppings optional: sour cream, grated pepper jack, cheddar or other cheese, chopped green onions, sliced olives, crumbled bacon or whatever you like.

Preparations:

1. Saute the onion and garlic in a little butter or oil.
2. Add chopped cauliflower,cumin and red pepper flakes. Saute a few more minutes
3. Add chicken stock and simmer until the cauliflower is kind very tender, nearly mushy
4. Use immersion blender, blender or whatever you have. Puree adding cream, salt and pepper to taste.   
5. Top with sour cream, cheese and chopped green onions if you like