Category Archives: Soup

Sausage, Kale and White Bean Soup


Brrrrr. When the weather is chilly, than soup is on the menu!!  This one was liked by everyone, which, to tell you the truth~ surprised me!!! I thought that there would be an issue with the “green stuff” BUT there wasn’t.  Enjoy!

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Sausage, Kale and White Bean Soup 

12 oz. Italian Sausage links (I used the Aldi’s turkey sausage)
1/4 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 TB. olive oil
2 (15 oz.) cans of Great Northern beans, rinsed and drained
2 (14 oz.) chicken broth (or about 4 c. water and 4 chicken bouillon cubes)
*14 1/2 oz. can diced tomatoes, undrained
1 tsp. oregano
1 tsp. basil
dash of garlic powder
4 c. chopped kale
black pepper to taste

Take the sausage out of the casings and roll into little balls, bite size ones. Place in a large soup pot, add the water, bring to a boil and simmer for 10 minutes (covered). Uncover and cook for 5 more minutes till meatballs are cooked through. Take out and set aside.

Heat the oil in the same pot, add the garlic and onion and cook till tender.  Add the beans, broth, undrained tomatoes, oregano, basil and garlic. Bring to a boil and simmer for 5 minutes. Add the cooked sausage and kale, simmer till kale is tender (this does not take very long, 5 -10 minutes).  Season with pepper, if needed.

* Can use a can of Italian Style diced tomatoes (14 1/2 oz.) in place of the regular diced tomatoes, basil, oregano and garlic.


Recipe from Prized Recipes to Cook and Savor~ Vol. II.


Oven-Roasted Ranch Broccoli, Italian Sausage Soup with Tortellini & Steakhouse Wheat Bread


Today I am going to take a moment to share some FANTASTIC recipes from some friends of mine. Sorry, you will have to do just a BIT of clicking around BUT you will not be sorry. These girls are great cooks and have some fun delicious recipes to share!! Tell ’em, Bobbi sent you…..OH KIDDING that is nerdy. Just enjoy and let me know if you see anything fun/good/unique….I  just might have missed a delicious treasure!! Happy Cooking!!!

Oven – Roasted Ranch Broccoli 

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Looking for a unique new side dish?? Look no farther than RIGHT here! This recipe comes from Lisa at Cooking Up a Sale, she actually uses cauliflower ~ but I had broccoli on hand, so I went with that! IT was really good. Looking forward to trying it with cauliflower soon!

Italian Sausage Soup with Tortellini

I enjoy soup for many reasons:

  1. It means COOD weather IS here!!!
  2. Soup can usually be made early in the day and them simmer the afternoon away OR put the pre-made soup in the fridge till an hour before dinner, then just simmer till heated through. I like to make my meals early in the day.
  3. Leftovers are fantastic. Not only for my lunch….my husbands as well.
  4. I can hide veggies LIKE CRAZY in soup and my kids don’t seem to see or taste them….hum…… they just like soup ~ that means that they like the veggies IN the soup! Bonus!!!
  5. Soup in a good way to stretch a buck, you can EVEN make soup out of your leftovers from another meal…if you are creative!!!

SO. I am happy to share this fantastic soup from Rachael, she shared this recipe with me not to long ago and my mouth was watering. Yum. Check out the recipe here on her blog Blue Skies and Butterflies.

* I did make one change. I had some fresh spinach in my fridge, just begging to be added….so I made a pile of spinach leaves and cut up into strips and added to the soup along with the zucchini. Else I followed her recipe exactly.  It was enjoyed by ALL here!!! Hope your family enjoys too!!!

Don’t Forget the Bread!!

Steakhouse Wheat Bread

I enjoy homemade bread for these reasons:

  1. It is fun to bake. It is handy to use a bread machine.
  2. Makes the house smell fantastic!!!
  3. It means cooler weather is here……. (though I still do bake bread in the summer……so maybe this one doesn’t count. But I still like this reason…)
  4. It is not store-bought bread….ugh… leastest of all favorite foods.
  5. MAKES a fantastic dipper in your soup (if you are into that…..).

This bread at Kat’s Kitchen caught my eye INSTANTLY!!!  It was delicious.

* I doubled her recipe. It made one loaf of bread (I baked in my 4″ x 8″ loaf pan) and 7 rolls. (I actually used the rolls as hamburger buns…..cause it was nearly summer one day and winter the next!!!! So we grilled one night and had soup the next!!! Ha. Such unique weather we have had lately!!!!!)


Chicken Wild Rice Soup


I like this recipe. My family likes this recipe. It is soup. Soup is good. (Sounds like I have been reading to many “Dick and Jane” books!!) This soup does not need to simmer the day away, which makes it a quick soup.  My cousin shared this recipe and I probably talk to her about it EVERY time I see her. It is that good. I have started making my “own” cream soup instead of using 2 cans as the original recipe calls for ~ though I THINK she will approve of that change!

* You may use 2 cans of cream of chicken soup in place of the 1st 6 ingredients.

* I prefer to cook the long grain and wild rice about 5 minutes less than the package directions, that way it can finish cooking in the soup.

* This soup thickens upon sitting, may need to add some milk to thin it. It is thick and hearty and filling.

* This soup does NOT do well freezing. The rice swells too much. Just my observation. The leftovers get thick in the fridge, but just thin it out with either some milk or chicken stock.

* NOW. I will tell you what I LIKE to do with rice/noodle soups. To avoid the over cooked noodle/rice issue…….I actually will cook the rice/noodles SEPERATLY, WITHOUT putting it in the actual soup! Place the bowl of rice/noodles on the table, put a spoonful in the bottom of your bowl and top with the soup.  That way you do not have overly cooked noodles/rice. Make sense??

* Serves about 5-6.

Chicken Wild Rice Soup 
4 TB. butter
1/2  c. flour
1 c. hot water
1 tsp. chicken bouillon granules
1 c. milk
pepper to taste
1 box of Uncle Ben’s Long Grain and Wild Rice
2 c. cut up chicken breast, uncooked
2 TB. butter
1/2 c. celery, chopped
1 onion, diced
1 1/2 c. carrots, peeled and chopped
2 2/3 c. milk
3 TB. dried parsley

Melt the butter (4 TB) in a sauce pan, whisk in the flour and chicken bouillon granules, cook and stir for a minute. Slowly add the hot water and stir with whisk, it will thicken quickly. Whisk in the milk, simmer on low to thicken. Season with pepper.  Set aside (or use 2 cans of cream of chicken if you want to go that route).

Cook the rice according to the package directions, I under-cook by about 5 minutes.

Brown the chicken and veggies in the butter (2 TB) till the chicken is cooked through.

Combine the “cream soup”, cooked rice, cooked chicken/veggie mixture and remaining ingredients , bring up to a boil, turn to low and simmer about 15 minutes. Stirring often. You may need to add more milk to thin if desired.


Thank You Kelly M.  for this wonderful recipe, a very fravrite of mine!

Butternut Squash Soup


Maybe this  is not a soup that you have ever made or tried, for me both of those were true. I probably NEVER would have ventured out and made this had I not be given a taste of it from a friend. I heated it up that night, thinking I would be eating it ALL myself. Nope. After everyone tried it I was left with 3 bites. No complaints, that was a good thing. I knew they would eat it IF I made it! This soup IS very rich, a small bowl will satisfy. Serve with a sandwich and you have a lovely fall meal.

(By the way this soup is very_____ (started with “c” and rhymes with “dreamy”.)

Thanks to Marijo and fam for having a green thumb and sharing some lovely butternut squash with me!!! I am SPOILED!!   I have made this a few times and am quite thankful to add this delicious soup to my squash recipe file ~ thanks Marijo for sharing your soup with me….THUS making me NEED the recipe!

*This recipe of soup will yield you about 6 servings.  (Well, unless you boil it tooooo long, it will yield a bit less. *oppss* IF that would by chance happen to you, well, just add a bit more chicken bouillon/water to get it to you desired thickness.)

* Check out the original recipe here at allrecipes. I did make some slight changes when I made it.  It called for 2 (8 oz.) packages of cream cheese. I used 1 (8 oz.) package. That was fine. I used 4 oz. of 1/3 less fat and 4 oz. of the full fat stuff. Either one would be fine.

* IF you prefer to boil your squash and not roast it, check with the original recipe. 

Butternut Squash Soup 
1/2 of an onion, cut into chunks
3 garlic cloves, peeled and smashed
1 large carrot, peeled and cut up into chunks
6 c. butternut squash, peeled and cut up
4 TB. butter, melted
salt & pepper
3 c. water
4 chicken bouillon cubes
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
8 oz. cream cheese
Put the cubed butternut squash, garlic and onion on a large sheet pan. Drizzle with melted butter and sprinkle with salt & pepper to taste. Roast in a 350° oven for 1 hour, till lightly browned and tender.

Put the squash mixture in a pot, add the water, chicken bouillon cubes, marjoram, black pepper and cayenne pepper. Bring this up to a boil. Simmer just a few minutes, you want the cubes to be dissolved but you REALLY don’t want to boil away all the broth…. Add an 8 oz. cream cheese. * Blend till smooth.  Serve and Enjoy. 

* If using a blender then blend in a few batches, remember to be careful because it IS hot. If using an immersion blender then you can do it right in your pot, being careful not to cover yourself WITH hot soup.*

Recipe from Marijo, adapted from allrecipes.

Homemade Cream “of” Soup


I do realize that we are NOT in soup season, but I do still use soup IN recipes ~ so I wanted to 1st share this with you and then comes the recipes I have used it in!

I am not against “cream soup in a can” ~ I just really really like to make things harder for myself…oh….JUST KIDDING. I just really like to make things homemade. I have tried 3-4 “cream of” recipes and was always less then thrilled. Tried this one and LOVED. Great flavor and easy all rolled in to one “can” of soup. This isn’t a soup to eat for dinner, though IF you want it for dinner then add milk or water I would say ~ about 2 c. is my uneducated guess. This recipe is to be used when a recipe calls for “1 can of undiluted cream of ____ soup.” Enjoy and let me know what flavors you try and IF you like or don’t like!! (I have done celery and chicken.)

*When we have chicken for dinner,I set aside a piece to shred, then freeze in little 1/4 c. containers for when I make this soup.

*I found that I like to use 1 bouillon cube and 1/2 c. water INSTEAD of stock, I always have bouillon in the house and not always stock. So because I changed that, I took the salt out. To see the original recipe check it out here at Group Recipes. If you taste it at the end and think it needs salt, then by all means, add it!

Homemade Cream “of” Soup  
2 TB. butter
1/4 c. flour
1/2 c. hot water
1 bouillon cube, flavor choice up to you
1/2 c. milk
1/4 c. “of” ingredient (celery, broccoli, potato, chicken, mushroom, onion, etc.)
Put hot water in a bowl and dissolve the bouillon cube in it. Set aside. Melt butter in sauce pan and add “of” ingredient and cook till soft, not just tender, soft. Remembering to be sure the chicken is cooked all the way through! Then add the flour ~ cook and stir, it WILL be lumpy and that is OK. Add hot water/bouillon mix a little at a time and whisk well.  Bring to a boil and cook till thickened. Add the milk and pepper. Heat through. This is equal to one can of soup.

Recipe adapted from Group Recipes.