CABBAGE ROLL SOUP

Cabbage Roll Soup

2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage…chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Italian seasoning

In a large pan heat your olive oil… add your meat and onions…cook till no longer pink…add garlic…cook another min.

cabbage roll soup 1

Add the chopped cabbage, tomatoes, tomato sauce, water and seasonings…bring to a boil…cover and simmer for 20 to 30 min…or until cabbage is tender.

**I HAVE ALSO SEEN THIS RECIPE WITH A CAN OF SAUERKRAUT WITH THE LIQUID ADDED AND/OR SOME LONG GRAIN BROWN RICE.

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RECORD BREAKING COLD TORTELLINI SOUP

tortellini soup (4)

32 oz chicken broth
2 cans cream of chicken soup
2 cans water
1 tsp minced garlic
1 cup chopped celery
1 cup chopped carrots
1 onion, diced
1 bag/box frozen chopped spinach, thawed
1 bag frozen tortellini

PLACE EVERYTHING EXCEPT TORTELLINI IN A BIG SOUP POT. BRING TO A BOIL THEN COVER AND REDUCE HEAT TO LOW. SIMMER FOR 45 MINUTES. BRING HEAT TO HIGH AND ADD TORTELLINI. COOK FOR ABOUT 5 MORE MINUTES AND SERVE!!

BUTTERNUT SQUASH SOUP

LOVE THIS RECIPE THAT USES YOUR FALL HARVEST AND WARMS YOU ON A COOL DAY!

 

roasted butternut squash soup

 
INGREDIENTS
  • 4 cups cubed butternut squash (I bought it already cubed in the produce department – you can also buy frozen to avoid the hassle of peeling and cubing)
  • 1 medium Granny Smith apple, cored and diced
  • 1/2 medium yellow onion, diced
  • 2 cups vegetable or chicken broth
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream (I used 1% Milk)
  • 1/2 cup roasted and salted sunflower kernels as garnish
INSTRUCTIONS
Place vegetables and broth in Crock Pot and cook on  LOW 4-6 hours (HIGH 2-3 hours).  Add salt, pepper and cream and mash with a potato masher until somewhat smooth.  Serve with sunflower kernels on top.
VERY EASY VEGETARIAN AND GLUTEN FREE DISH!
Adapted from a very cumbersome recipe at http://www.chow.com

SNOW STORM SOUP

IN THE MIDDLE OF A SNOW STORM IN BUFFALO, NY THERE IS NOTHING BETTER THAN MAKING SOME VEGETARIAN BLACK BEAN SOUP!

black bean soup 1

I MAKE THIS IN THE CROCK POT SO JUST THROW EVERYTHING IN!

1 small onion, diced
1 tsp garlic
1/2 c frozen corn
2 c vegetable broth
1 c hot salsa
1 (15oz) can black beans, drained and rinsed
1 Tbsp chili powder
1 Tbsp cumin
dash of lime juice

cheddar cheese and tortilla chips (OPTIONAL)

Place first 6 ingredients in crock pot and cook on LOW setting 4-5 hours. Add spices and lime juice in the last hour of cooking.

Serve with cheddar cheese and tortilla chips on top!

4 servings

PROVIDES NEARLY 45% OF YOUR DAILY PROTEIN NEEDS AND MINIMAL FAT. (TO ELIMINATE MORE FAT FORGO THE CHEESE AND CHIPS.)

THIS IS WHAT IT LOOKS LIKE THIS MORNING IN LAKE VIEW, NY!

HEAT UP IN A SNOW STORM WITH THIS SPICY HOT SOUP! 

**Personally, I would double the recipe because I want more than 4 servings of this – clears the sinuses too!!