Mothers Day Soup Recipes

MOTHER'S DAY SOUP!

Mother's Day Soup! image

A Daddy/daughter soup to make with many ingredients for the smaller chef to add! No meat except for the beef bones to make a good stock.

Provided by Dantana

Categories One Dish Meal

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 -4 beef bones with marrow
4 quarts water
3 carrots
2 stalks celery, with tops
2 tablespoons garlic, chopped
2 bay leaves
1 unpeleed onion, quartered
1 tablespoon lemon juice
1 teaspoon lime juice
salt (go easy on the salt!)
1 teaspoon whole peppercorn
2 stalks celery, chopped coarse
3 carrots, chopped fairly thick (1/4-inch)
1 onion, chopped coarse
1 (16 ounce) can beer
1 glass red wine
1/4 cup snap peas
16 ounces stewed tomatoes, undrained but chopped to bite size
15 ounces cut green beans, drained
15 ounces great northern beans, drained
1 zucchini or 1 yellow squash, sliced
1/2 cup spiral shaped pasta

Steps:

For Broth:.
Roast bones on cookie sheet 30 minutes @ 400.
Put them in the boiling water with remaining 'broth' ingredients.
Boil/simmer for 4 hours.
Strain through a collander into a large container.
Cool in fridge and remove fat from top (2 hours or overnight).
For soup:.
Add beef stock to large soup pot, then for soup add:.
Chopped celery.
Chopped carrot.
Chopped onion.
Beer.
Wine.
snap peas.
stewed tomatoes.
cut green beans.
northern beans.
zucchini or yellow squash.
Boil/simmer for 1 hour.
Add twirly pasta.
Simmer for 30 minutes.
Add parmesan cheese to bowls as you serve.

Nutrition Facts : Calories 240.6, Fat 1, SaturatedFat 0.2, Sodium 459, Carbohydrate 41.4, Fiber 9.9, Sugar 9.8, Protein 9.3

FRENCH SPRING SOUP

French Spring Soup image

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

Provided by PAPERGODDESS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 11

Ingredients

¼ cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
⅓ cup uncooked long-grain white rice
4 teaspoons salt
½ pound fresh spinach
1 cup heavy cream

Steps:

Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g

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