Quick Country Cupboard Soup Recipes

WINTER COUNTRY SOUP

Winter Country Soup image

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

Ingredients

1 tablespoon butter
1 package (14 ounces) smoked sausage, cut into 1/4-inch slices
1 large sweet red pepper, cut into 1/2-inch pieces
8 shallots, chopped
8 cups chopped fresh kale
3 cups frozen corn (about 15 ounces)
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
8 cups vegetable broth
3/4 cup uncooked orzo pasta

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.

QUICK COUNTRY CUPBOARD SOUP

Quick Country Cupboard Soup image

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

Provided by BUGABLUE

Categories Vegetable Soup

Yield 6

Number Of Ingredients 12

Ingredients

½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced potatoes
2 (1 ounce) packages dry onion soup mix
2 tablespoons white sugar
4 cups water
1 (28 ounce) can crushed tomatoes
¼ teaspoon Italian seasoning
1 dash hot pepper sauce
½ cup seashell pasta
ground black pepper to taste

Steps:

In a large stock pot, heat oil over medium heat; add meat and brown lightly.
Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 32.8 g, Cholesterol 22 mg, Fat 2.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 0.4 g, Sodium 1042.2 mg, Sugar 6.1 g

COUNTRY VEGETABLE SOUP

Country Vegetable Soup image

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

Ingredients

2 quarts water
2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups chopped zucchini
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potato
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon beef bouillon granules
1 bay leaf
1/2 teaspoon each dried basil, thyme and marjoram
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups broken uncooked wide egg noodles
2 cans (15 ounces each) butter beans, rinsed and drained
1/4 cup grated Parmesan cheese
4 cups cubed cooked roast beef, optional

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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