WINTER COUNTRY SOUP
My soup will warm your family up on the chilliest of winter nights. Featuring smoked sausage, beans and vegetables, it's a satisfying meal all by itself, or a hearty way to start one! -Jeannette Sabo, Lexington Park, Maryland
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.
Nutrition Facts : Calories 258 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 1067mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.
COUNTRY SOUP IN A JAR
This is another great gift idea. Layered soup in a jar. What a fun, easy way to make someone's day!
Provided by GOJO
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Yield 4
Number Of Ingredients 11
Steps:
- In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
- Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 91.2 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 19.4 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 1897 mg, Sugar 5.1 g
PACKER COUNTRY SOUP
Make and share this Packer Country Soup recipe from Food.com.
Provided by WiGal
Categories Meat
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Put first six ingredients into bowl-flour through garlic powder.
- Toss meat cubes in mixture.
- Put oil into Dutch oven, heat on medium, brown meat.
- Add onions, stewed tomatoes, beef broth, bay leaf, and pepper.
- Dump in any leftover seasoned flour mixture.
- Bring to a boil; simmer for 30 minutes.
- Add potatoes and carrots.
- Bring to a boil; simmer for 35 to 40 minutes.
- Add corn, just before serving.
Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 11.1, Cholesterol 94.3, Sodium 1215, Carbohydrate 37.1, Fiber 5.2, Sugar 8.1, Protein 30.9
ITALIAN COUNTRY SOUP
This is a hearty soup with lots of flavor and pretty colors. Serve with freshly grated good quality Parmesan cheese and a crusty slice of bread....delicious and perfect for a cold winter's evening!
Provided by Leopard Apron
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
- Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
- Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
- You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!
WINTER COUNTRY SOUP
Make and share this Winter Country Soup recipe from Food.com.
Provided by mightyro_cooking4u
Categories Winter
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in 5 to 6 quart pan or stock pot over medium-high heat. Cook sausage, shallots and red bell pepper, stirring occasionally until sausage is lightly browned, about 3 to 4 minutes.
- Add turnip greens and cook, stirring gently, until greens wilt, about 3 minutes. Stir in corn, beans, vegetable broth and cayenne pepper. Bring to a boil.
- Stir in orzo pasta. Return soup to a boil, reduce heat to medium-low, cover and cook 30 minutes.
Nutrition Facts : Calories 326.9, Fat 16.4, SaturatedFat 6, Cholesterol 34, Sodium 839.7, Carbohydrate 29.7, Fiber 4.1, Sugar 2, Protein 16.4
FRENCH COUNTRY SOUP
Make and share this French Country Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the beans, then drain.
- ADd the beans and water to a large soup pot.
- Bring to a boil; lower the heat and simmer for 10 minutes.
- Take off the stove and let set for 1 hour.
- Drain beans and rinse.
- Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
- Cover and cook on LOW for 8-10 hours.
- Take out bay leaves and adjust seasonings to taste;.
- Serve.
Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 40, Sodium 306.6, Carbohydrate 32.1, Fiber 10.6, Sugar 4.3, Protein 23
FRENCH COUNTRY SOUP
I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.
Provided by Acerast
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.
Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6
COUNTRY VEGETABLE SOUP
Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.
Nutrition Facts :
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