Archives

Creamy Broccoli Soup

 

 

Creamy Broccoli Soup
Author: 
Recipe type: Soups
 
This is a super easy traditional creamy broccoli soup. What makes this awesome is that you utilize a crockpot, which minimalizes mess. Do enjoy!
Ingredients
  • 1 lb. of fresh broccoli
  • 2 cups of fresh cauliflower
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 cup of diced celery
  • 1 cup of diced carrots
  • 3 cans of cream of mushroom soup
  • 1 can of cream of celery soup
  • 3 cans of half and half
  • 1 cup of grated parmesan cheese
  • 4 TBSP of minced garlic
  • Seasoned salt, black pepper, garlic powder, ground mustard, and cayenne to taste
Instructions
  1. Place all of the vegetables in the crock pot
  2. In a separate bowl, mix the cream soups, half and half, parmesan cheese, and seasonings
  3. Pour soup mixture over the vegetables
  4. Set crock pot to low and cook for approximately 10 hours
  5. Mix well and serve!
Notes
This pairs well with fresh baked crusty bread and a nice crisp salad.

This entry was posted on June 23, 2014, in Soups.

Black Eyed Pea and Ham Soup

Black Eyed Pea and Ham Soup
Author: 
Recipe type: Soups
 
Ingredients
  • 1 lb. dry black eyed peas
  • 1 lb. cooked ham, diced
  • 1 small onion, diced
  • 1 medium tomato, diced
  • 1 cup of raw baby carrots, pureed
  • 2 large handfuls of raw baby spinach, pureed
  • ⅓ cup brown sugar
  • salt and pepper to taste
  • ¼ tsp cayenne pepper
  • 1 TBSP dried parsley
  • 1 TBSP paprika
  • 1 TBSP garlic powder
  • 5 slices of bacon crisped and crumbled (reserve drippings)
  • 2 TBSP of butter
  • ½ tsp baking soda
  • 2 packets of ham bullion
Instructions
  1. Soak black eyed peas for 8 hours in cool water, or overnight
  2. Rinse and drain black eyed peas, then place in a large stock pot and cover with water
  3. Add to packets of ham bullion, garlic, cayenne, brown sugar, salt, pepper, paprika, baking soda, and crisped, crumbled bacon. Add 3 to 4 TBSP of bacon grease/drippings.
  4. Meanwhile in a skillet, brown ham and cook onions in the two TBSP of butter until golden.
  5. Add the cooked ham and onion to the beans in the stockpot.
  6. Bring beans to a boil and then reduce to a simmer. Cover and cook for about 2 hours, stirring occasionally.
  7. Uncover beans, stir. Add the finely diced tomato to the beans.
  8. Remove half of the bean mixture from the pot and process until smooth in a food processor. Place the smooth bean mixture back into the stock pot and stir to mix with the remaining beans.
  9. Add the pureed raw spinach and carrots. Mix well.
  10. Add cover to stock pot and continue cooking for another 1 to 2 hours.
  11. Add additional salt and pepper to taste.
Notes
I serve this with hot, honey cornbread and a crisp salad.

 

This entry was posted on March 22, 2014, in Soups.

M’s Clam Chowder

M's Clam Chowder
Author: 
Recipe type: Soups
 
Ingredients
  • 5- 6oz cans of undrained clams in clam juice
  • 2 cans of condensed Campbell's Cream of Mushroom Soup
  • 8 large unpeeled potatoes cubed
  • 2 medium yellow onion chopped
  • 1 package of washed, sliced mushrooms
  • 1 large green bell pepper finely minced
  • 1 stick of salted butter
  • 2 quarts of half and half
  • 2 TBSP Parsley
  • Black Pepper, Salt, and Old Bay Seasoning to taste
Instructions
  1. In a large pot of lightly salted water boil potatoes, onions, mushrooms, and green pepper until the potatoes are tender and the onions are translucent. Drain the water from the vegetables and put back in the pot
  2. Cut the temperature to medium and add the mushroom soup, butter, clams in clam juice, half and half, and parsley
  3. Bring to a boil, stirring occasionally
  4. Add the black pepper, salt, and Old Bay Seasoning to taste
  5. Allow the soup to simmer until ready to serve. (This can be up to several hours!)
  6. If the soup becomes too thick you can thin it with milk and readjust the seasonings
Notes
I highly recommend utilizing a food processor for the chopping/mincing of the vegetables. Also, please note that this soup comes in very handy with sneaking vegetables into picky eaters! (I know that my own mother would sneak in pureed carrots a.k.a. "orange powder," more often than not.) Just know that this recipe is highly customizable and very filling. It also freezes well.

 

This entry was posted on March 22, 2014, in Soups.

Sarah’s “Kickin’ Crab” Chowder

Sarah's "Kickin' Crab" Chowder
Author: 
Recipe type: Soups
 
Ingredients
  • 2 green peppers, finely chopped
  • ½ large onion, minced
  • 1- 8oz package of fresh white mushrooms, chopped
  • 2 cans of cream corn
  • 1 can of regular yellow corn drained
  • 1 can of cream of potato soup
  • 1 stick of butter
  • 4 to 4 and ½ cups of half and half
  • 8 oz of fresh chopped (cooked) crab meat (imitation crab made be substituted)
  • 1 TBSP soy sauce
  • 2 TBSP of corn starch
  • Seasonings to taste: Old Bay, Cayenne Pepper, Red Pepper Flakes, Salt, Black Pepper, Garlic Powder, Season All, Hot Sauce, Onion Powder, Parsley, Chives
Instructions
  1. In a large stock pot melt the stick of butter and form a basic sauce/roux by slowly adding in the corn starch.
  2. Next add the onion, white mushrooms, green pepper and season with a basic blend of salt, black pepper, garlic, onion powder, and a few dashes of hot sauce to taste.
  3. Add 2 cups of ½ and ½ to the pot slowly to blend the veggies/sauce, carefully getting everything from the bottom of the pot.
  4. Add the can of cream of potato soup and mix well.
  5. Next add the two cans of cream corn, and can of drained regular canned corn.
  6. Add in the TBSP of soy sauce. Stir well.
  7. Next taste the mixture and add additional salt, black pepper, cayenne, red pepper flakes, garlic, Old Bay seasoning, Onion Powder, Hot Sauce, and Season All to taste.
  8. Add approximately 1 TBSP each of dried chives and parsley. Taste again and continue to adjust seasonings to taste.
  9. Continue to stir well. Bring to a simmer.
  10. Last of all add the 8 oz of crab meat (or imitation crab meat) to the pot. Bring to a rolling simmer--do NOT BOIL! =) Let cook for about 20 minutes.
  11. Promptly refrigerate.
Notes
Serve hot...but believe me when I say this is MUCH BETTER on the day following preparation. Easily microwaveable by the bowl!