A couple days ago it was a cold, rainy and miserable day. Since it was so gloomy outside I thought it was the perfect day for soup. I wanted to make a soup that was new and different, something that I had not made before. I searched for some recipes online, and decided on a Minestrone Soup recipe that caught my eye. As usual I changed the recipe quite a bit to suit my tastes.
This was my first time ever making a Minestrone Soup. It turned out fabulous! It was very hearty and healthy. The only thing I would change about my soup next time I make it would be to add more water. I used approximately 3 ½ cups of water which made my soup quite thick. However my soup leftovers turned into stew or a pasta salad since almost all the liquid was absorbed by the pasta or just evaporated. They were still delicious, but not quite the soup I had planned to eat the next day for lunch.
I served my soup with some grilled cheese sandwiches, which were actually made on a waffle iron since we don’t have a grill. They were oh so yummy.
2 medium carrots
2 cups chopped cabbage
2 ribs celery
4 cloves garlic
Olive oil (enough to coat the bottom of the pot)
1 vegetable bouillon cube prepared according to package
About 1.5 cups water (or more to make the soup thinner)
1 can tomato soup with one can water
2 (14.5 oz) cans Italian stewed tomatoes
1 cup fresh spinach
1 cup cooked pasta (I used bowtie)
Garlic powder (to taste)
Salt (to taste)
Pepper (to taste)
Basil (to taste)
Parsley (to taste)
Oregano (to taste)
Prepare all vegetables (cut or dice to desired size). On medium heat place a large pot with oil. Cook the onion and garlic cloves (diced) until lightly browned. Add the carrots, cabbage, celery and cook for several minutes (at least 10). Add the stewed Italian tomatoes, tomato soup, water, salt, pepper, garlic powder, and cook on medium to low heat for about 20 minutes. Add the already cooked pasta, the herbs and fresh spinach, and heat thoroughly (about 5 minutes). Enjoy
The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.
Cauliflower, Cheddar and Parmesan Soup
2-3 white onions (diced)
1-2 stalks celery (diced)
2 cloves garlic (diced)
5 medium sized pealed potatoes
½-1 head cauliflower
2 vegetable bullion packages (made according to box)
4 cups boiling water
cheddar cheese (grated)
parmesan cheese (grated fresh)
Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.
I served this soup with some home made tortilla chips, and some fresh vegtables.
This afternoon I decided I was in the mood for soup. I searched the internet for a recipe, that seemed appealing. I found one for broccoli and cheese soup. I changed the recipe quite a bit. Here is my version, and a link to the original one. http://www.cookitsimply.com/recipe-0010-065u6.html (the original recipe)
The soup was a household hit! There were no left-overs.
Broccoli and Cheese Soup
1 lb fresh broccoli
Fresh grated cheddar
3 medium-large sized potatoes
2 white onions
1-2 garlic cloves
2 packages of vegetable stock (made according to package directions)
3 cups water ( and 2/3 cup water for each package of vegetable stock)
Parsley (dried flakes)
1 tsp white sugar
Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.
I served the soup with some garlic tortilla chips that I made.