Thursday, December 06, 2007


It's A Soup-Tacular!
BooMama asked for soup recipes....though I'm not that much of a soup eater, here are several of my favorites. If it would actually get COLD here, I might be more inclined to whip up a batch of one of these!

Black Eyed Pea and Sausage Soup (I don't like b-e peas as a general rule, but this is a way to get your Jan 1 good luck in!!)

1 pound smoked sausage, sliced
2 tsp vegetable oil
1 large onion, chopped
3 carrots, coarsely chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
4 cups frozen black-eyed peas (about 1 ½ 16oz packages)
3 (14 ½ oz) cans beef broth
1 (14 ½ oz) can diced tomatoes with basil, garlic, oregano (undrained)
1 (16 oz) jar chipotle flavored salsa
½ tsp salt

¼ tsp pepper

Cook sausage in oil in large Dutch oven, stirring until it browns. Remove sausage, reserving drippings in pan. Add onion, carrots, garlic, celery, bell pepper; sauté over medium-high heat 8 minutes or until vegetables are tender. Stir in sausage, peas, broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in salsa, salt and pepper; simmer 10 more minutes. Yield 10 cups.

Chicken Noodle Soup (I know, there are 10 million CNS recipes out there - I pretty much hate them all....but I LOVE this one from my aunt)

4 large chicken breasts
4 T margarine
¾ C chopped onion
8 oz fettuccini
6 C chicken broth
2 small boxes chopped broccoli
1 t salt
1 lb Velveeta
6 C milk

Boil chicken in enough water to have 6 cups for soup. Sauté onion in margarine. Combine chopped onion, chicken, and broth. Bring to a boil. Add uncooked noodles. Cook 5 minutes. Add broccoli and cook 4 minutes. Add salt.

Warm milk with cheese to melt. Add chicken mixture. Makes large pot of soup. Serve with crackers. Freezes well.

Skipperlabskovs (Danish Sailor's Stew)

4 T margarine
1 lb. ground meat
3 C chopped onions
6 C boiling water
6 peppercorns
1 small bay leaf
1/8 t ground nutmeg
1 T salt
6 lg potatoes, diced
Parsley for garnish

Melt margarine in large pot. Add meat & onions; stirfry 10 minutes until meat is browned. Add water and spices (put bay leaf and peppercorns in a tea ball); cover and simmer 30 min. Add potatoes, cover, simmer very slowly 2 to 3 hours or until potatoes cook down to mush. (The Danish way is to keep the pot on the back of the stove most of the day.) Remove tea ball and serve.

Cheddar Chowder

2 C water
2 C diced carrots
1 t salt
2 C diced potatoes
3 C chopped onion
3 t pepper

Combine above in large kettle; boil 10-12 minutes. (Do not drain)

3 C margarine
2 C milk

3 C flour

2 C grated cheddar cheese

Melt margarine in microwave. Stir in flour; heat and stir until smooth. Add milk; cook until thickened, stirring occasionally. Add grated cheddar; stir till melted.

Then, stir cheese sauce into the boiled vegetables that have not been drained. Add 1 C cubed ham or bacon bits, if desired.



Lana said...

I don't think I've have that chicken noodle soup. Sounds good so I'll have to try it.

Lolly said...

The chicken noodle soup sounds so good! You can't go wrong with fettuccini and velveeta. Yum! Can't wait to try it. Just saw your link to ACU. Did you go there? My 3 youngest kids went to Hardin Simmons.

Jenni said...

yes, Lolly, I went to ACU...spent a little time on the HSU campus also for orchestra....

Miss G said...

I can personally attest that the Skipperlabskovs (Danish Sailor's Stew)is very good! That was so fun throwing that dinner! Thanks so much, friend! I'm so excited for Monday night! Kelly

Nan said...

Thanks for the recipes. Stop by for my chicken velvet soup.