Cold weather coming -- got any soup recipes?

[Beth E. (NJ)]

The weather in NJ is starting to turn cold. The leaves are falling and we had to turn on the heat!

I'm suddenly in the mood for yummy, warm, comforting soup. Anybody got any good soup recipes to share?

[pixiedust218]

Here is a recipe for Lentil Soup. Also live in N.J. and the weather changed suddenly. We turned our heat on and had a nice bowl of this:

1 package lentils 8 carrots(chopped) 1 bunch celery(chopped)
3 large cloves garlic minced 1 large onion ham - cubed
10 - 12 beef bouillion cubes (Chopped)


Open package lentils and run under cold water in colander to clean them. Fill pot with water and lentils and ham. Bring to boil, cover and simmer. Add beef cubes. In a frying pan or large pot add olive oil and all carrots, celery, onion and garlic. Cook for 20 minutes. Take out and dump all vegetables and olive oil in pot with ham and lentils. Salt and pepper to taste.

Hope you enjoy! :wave:

[pixiedust218]

Here is another good recipe that the whole family enjoys....
BEEF BARLEY SOUP

1 lb. Beef cubed steak, cut into 3/4 inch chunks 6 beef bouillon cubes
1 tbsp. All-purpose flour ½ cup pearled barley
½ tsp black pepper 3 med sized carrots, chopped
1 tbsp olive oil 1 large onion, diced
8 cups water 1 celery stalk, diced

Sprinkle the beef with the flour and pepper. In a 6-quart soup pot, heat the oil over high heat, then add the beef and brown on all sides for 6 to 7 minutes. Add the remaining ingredients and bring to a boil, then reduce the heat to medium and cook for 45 to 50 minutes, or until the barley is tender.

ENJOY! :D :D

[Meriweather]

Here are a couple of our favorites :)


* Exported from MasterCook *

Baked Potato Soup

Recipe By :Taste of Home
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and
cubed -- (about 4 cups)
4 green onions -- sliced
12 bacon strips -- cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter.
Stir in flour. Heat and stir until smooth.
Gradually add milk, stirring constantly until thickened.
Add potatoes and onions. Bring to a boil, stirring occasionally.
Reduce heat. Simmer 10 minutes.
Add remaining ingredients. Stir until cheese is melted.
Serve immediately.



* Exported from MasterCook *

Chicken Tortilla Soup

Recipe By :Trey
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons vegetable oil
8 corn tortillas (6 inch) -- coarsely chopped
6 cloves garlic -- minced
1/2 cup chopped fresh cilantro
1 onion -- chopped
1 can diced tomatoes -- (29 ounce)
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 chicken breasts -- cooked and cubed

In a large stock pot, heat oil.
Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil.
Add cumin, chili powder, bay leaves and chicken stock.
Return to a boil. Reduce heat to medium and add salt and cayenne.
Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.



* Exported from MasterCook *

El Torito's Black Bean Soup

Recipe By :Hilary Gwilt
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)

Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhile, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.


* Exported from MasterCook *

Italian Sausage Soup

Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
2 cloves garlic -- minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes -- broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper -- seeded and chopped
2 medium zucchini -- sliced 1/4" thick
2 cups dry bow tie pasta -- 1 1/2" size
1/2 cup parsley -- chopped
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 tablespoons water to release browned bits.
Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.
Add remaining 4 cups broth. Stir to loosen browned bits., then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.
Serve hot, with parsley, salt and pepper.
(If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).


* Exported from MasterCook *

Potato Leek Soup in Bread Bowls

Recipe By :Jill McQuown
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 round loaves of white or sourdough bread -- unsliced
2 cloves garlic -- peeled and crushed
4 tablespoons olive oil
The Soup
2 large potatoes -- peeled and diced
2 large leeks -- thinly sliced
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
dash grated nutmeg
1 tablespoon dried parsley flakes

Cut tops form bread about 3/4" thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4" edge for the "bowl". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil.
Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls.

In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender.
Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth. Return to pan. Stir in cream and nutmeg.
Spoon into hot prepared bread bowls. Sprinkle with parsley.


* Exported from MasterCook *

Roasted Butternut Squash Soup

Recipe By :Jill McQuown
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock
2 cups water
1 1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon

Cut the squash down the middle and scoop out the seeds and pulp with a spoon.
Place, cut side down, on a roasting pan brushed with olive oil.
Bake at 350 degrees for 1 hour or until tender.
Scoop out flesh with a spoon and place into a large mixing bowl.
In another large mixing bowl, stir together water and stock.
Puree squash in a blender or food processor (in batches). adding enough of the liquid as needed, until smooth.
Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon.
Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour.

[yummy72]

This one is so easy and so good!

Potato Cheddar Soup

4 stalks celery chopped
4 carrots chopped
1 onion chopped
4-6 small potatoes, peeled and diced small
butter or margarine
2 cans chicken broth
3 cans cream of potato soup
1 cup sour cream
1 large bag shredded cheddar cheese (reserve small amount for garnish)

Saute veggies (including potatoes) in butter until soft. (about 5 minutes) in large soup pot. Add chicken broth, cover and simmer 20 minutes. Stir in potato soup, sour cream and cheese (reserving some for garnish) Stir until heated through and cheese is melted.

Serve in bowls, topped with reserved cheese.

[piratesmate]

Pixiedust - I love lentil soup, but have never used beef bouillon in it! I always do it the long way, boiling a ham bone/joint/butt to make the stock. I'll have to try that! I know you can get "ham bouillon" but around here it only comes in a jar that's 2ce the size of the powdered HerbOx. If I'd bought that the 1st time I saw it years ago, I think I'd still have half the jar left! LOL!

Anyway, this is the recipe I use - the most important part is the tablespoon of wine vinegar in the bowl! And serve with a good sourdough bread! Yum!

Lentil Soup
1 ham bone/butt
1 pkg dry lentils
6 c water (I never measure)
2 carrots
1 tsp crushed/minced garlic
1 1/2 c tomato or V8 juice
1/2 c minced parsley
1 Tbl margarine
1 1/2 tsp salt (opt)
dash pepper
1/2 tsp dried oregano
1 Tbl wine vinegar

Boil the bone/butt for an hour or so until you have a good stock. Remove the bone/butt, cool & dice the meat. Clean the lentils & bring to a boil with the water, carrots, garlic, parsley, margarine & seasonings. Reduce heat & simmer until carrots are tender. Add the juice & meat, check seasonings & serve.

That's the recipe, but I always use my hand blender to "smoosh" most of the lentils - not all, though. Otherwise, it's too soupy for us; we like it thick. The best tip I ever found was to "Stir in 1 Tbl wine vinegar just before serving soup." I wasn't sure if it mean to the pot or each bowl. We found that putting it in the bowl is really good! I actually use a little more than that.

Deb

[piratesmate]

In addition to the lentil soup I just posted, these are our other favorites! :D :D

GINGER CARROT SOUP
from Boma, AKL
Yield: 8 servings

1 lb Carrots, chunky cut
2 c Water
2 c Heavy Cream
1 c Milk
2 oz American Cheese, sliced or shredded
½ oz Ground Ginger (fresh ONLY)
2 oz Sugar, adjust as needed

Roux:
2 oz butter
2 oz flour

In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.

To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.

Add heavy cream and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.

Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
1/4 tsp salt
1/4 tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
1/2 c water
1 tomato, chopped
1/2 tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8

We also really like Vegetable Beef Barley, Split Pea Soup & Chicken Corn Chowder. I don't have any of those type out though. Let me know if anyone wants either of those.

[disneyfan551]

I am so glad you posted the recipe about the baked potato soup from Taste of Home! I've also made it before & it is yummy! I think that is just what I need this weekend... :p

[TXTink]

All these sound so good! I love soup this time of year! Thanks for sharing!

piratesmate-
Your recipes sound wonderful! I can't wait to try them! And I would sure like to see that chicken corn chowder recipe you mentioned! If you have time.......

Thanks!!

[Tarheel Tink]

Vegetable Beef Soup

(also known as "Clean out the Refrigerator Soup" and freezes well)

Brown about of pound of beef bits (or venison,etc.) in a small amount of oil.

Once browned, add a large can of tomatoes (any kind you want).
You can also add tomatoe juice, V-8 juice....Depending on the size of the pot you add some water.

Now comes the fun-
add anything you want!
celery, onion, carrot, potato are pretty standard for us along with salt and pepper

canned or frozen green beans, peas, corn, beans, cabbage....

You get the idea; just cook until carrot/potatoes are tender.

The soup is never the same but we love it. Comfort food that goes well with grilled cheese or cheese toast.

[fkj2]

Have you ever tried freezing any portions of the baked potato/cheese soup? Thanks.

[Meriweather]

Originally posted by fkj2
Have you ever tried freezing any portions of the baked potato/cheese soup? Thanks.

I have...not as good.
The potatoes get too mushy.

[fkj2]

I'm going to make the soup this week; it sounds like a soup that I love from Ruby Tuesday's.

Do you think trying boiled potatoes and the freezing would make the potatoes less mushy?

I don't want to waste any of the batch and it would seem so handly to just pull a container from the freezer when the snow is flying but dinner isn't.

[Meriweather]

Originally posted by fkj2
I'm going to make the soup this week; it sounds like a soup that I love from Ruby Tuesday's.

Do you think trying boiled potatoes and the freezing would make the potatoes less mushy?

I don't want to waste any of the batch and it would seem so handly to just pull a container from the freezer when the snow is flying but dinner isn't.

I really don't know.
If you can't eat it all, it would be worth a try....and let us know too. I always freeze part of a batch of soup, since there is just 2 of us (or I cut the recipe down).

[inky dinky doo]

Chicken and Corn Chowder

This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernels, and rivels, which are tiny dumplings that are added just a few minutes before the chowder is served. Ummm, ummmm, ummmm. This one is pure comfort food to me.

3 to 3 1/2 lb. cut-up broiler-fryer chicken
6 c. water
1 medium onion, diced
3 medium stalks celery (with leaves), finely chopped (1 1/2 c.)
1 medium carrot, chopped (1/2 c.)
2 t. salt
1 can (17 oz.) cream-style corn (I use whole kernal)
2 hard-cooked eggs, finely chopped
Egg Rivels (see below)

Remove excess fat from chicken. Place chicken, water, onion, celery, carrot, and salt in Dutch oven. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivels; stir into soup. Simmer uncovered 10 minutes.

Egg Rivels

1 c. all-purpose flour
1/4 t. salt
1 egg

Mix all ingredients until mixture looks like cornmeal.

[inky dinky doo]

And, here's another one that's easy and good. Gosh! I wish I had some right now. It might be from Taste of Home, but I've had it so long I really can't remember.

Cabbage Soup

8 c. water
1 med. head of cabbage, chopped
1 c. chopped onions
1 c. chopped celery (2 large stalks)
salt & pepper to taste

Cook all of these ingredients in a large pot till vegetables are tender.

Add:

2 - 15 oz. cans of tomato sauce
1 beef (low sodium) bouillon cube
1 lb. lean ground beef, browned & drained

Cook 10 minutes

Add:

1 T. brown sugar 1/4 c. ketchup

Simmer 10 minutes. This recipe makes a lot and can be frozen.

[inky dinky doo]

And, one more easy -- but delicious -- one before I hit the sack.

Potato Soup

4 c. potatoes, cubed
1 c. diced celery (I use extra)
1 med. onion, chopped
1/2 c. chopped parsley
4 c. chicken broth
3 T. butter or margarine
3 T. flour
2 c. milk

Cook first five ingredients until potatoes are tender. Add 1 t. salt and some pepper to broth—depending on your taste. If you like, you can then put the cooked vegetables through a food mill but we prefer not to. Heat 3 T. butter (or margarine) and blend in 3 T. flour. Add 2 c. milk slowly; keep stirring until the sauce thickens. Mix sauce with cooked potato mixture. Heat until almost boiling. Serve topped with sour cream or grated cheese if you wish.

Sounds crazy, but I've also been known to add some clams and clam juice for my own version of clam chowder.

[Mamu]

<center>CREAM of BROCCOLI SOUP</center>

2 quarts chicken broth
1 large broccoli, washed and chopped
2 tbsp. olive oil
2 tbsp. butter
1 small, or 1/2 large red pepper, chopped
salt and pepper
1 clove minced garlic
1 small onion, chopped

1 cup cream, (light or heavy depending on how rich your like it)

In a 4 quart saucepan, heat the buter and oil, saute the broccoli, onions, red pepper and garlic until tender. Stir in flour, mixing well. Add broth bring to a boil, add cream bring to a simmer, season to taste and cook 10 minutes stirring frequently. You can also add fresh chopped parsely when you add the cream.

[piratesmate]

Re: Potato Soup
Serve topped with sour cream or grated cheese if you wish.

I had to laugh! My grandfather got me started putting ketchup in my potato soup when I was young. DH thinks it's gross. I must admit this sounds much better! ;)

[Mamu]

<center>SPINACH and MEATBALL SOUP</center>

2 quarts chicken broth
1 package frozen chopped spinach
a pound ground beef
1 egg
1/3 cup grated cheese
1/3 cup bread crumbs

You can also add a small amount of cooked pasta or tortellini's to the soup if desired

In a 4-quart saucepan add chicken broth and spinach, bring to a boil.

Mix ground beef, egg, cheese and bread crumbs. Make tiny meat balls, about the size of a quarter. Drop in boiling soup. Reduce heat and simmer for 30 min.

If you desire you now can add cooked pasta.

Serve hot with grated cheese.

[Meriweather]

Since we're on a roll....here are a few more.


* Exported from MasterCook *

Black-Eyed Pea Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bacon strips -- diced
1 medium green pepper -- chopped
1 small onion -- chopped
2 cloves garlic -- minced
2 cans black-eyed peas, drained -- (15 1/2 ounces each)
2 cans diced tomatoes, undrained -- (14 1/2 ounces each)
1 cup water
1 1/2 teaspoons salt
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground mustard
1 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/2 teaspoon sugar -- optional
shredded colby and/or Monterey Jack cheese
minced fresh parsley

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings.
In the drippings, saute the green pepper, onion and garlic until tender.
Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes.
Sprinkle with cheese, parsley and bacon.




* Exported from MasterCook *

Chinese Hot and Sour Soup

Recipe By :rec.food.recipes
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups chicken stock
1/4 pound lean pork -- julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon ground white pepper
4 eggs -- beaten
5 tablespoons cornstarch
1/2 cup bamboo shoots -- julienned
1/2 cup waterchestnuts -- sliced
1 cup shiitake mushrooms -- sliced, stems remove
1 cup straw mushrooms
1 cake tofu -- 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus -- soaked for 1 hour
finely chopped scallions -- garnish

Bring stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minutes.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. Simmer 5 minutes.
Mix cornstarch with 5 tablespoons water and add. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before stirring in the sesame oil.
Serve with a garnish of chopped scallions.



NOTES : The pepper, chile paste and vinegar can be varied for taste.
I also omit the pork and use less egg.


* Exported from MasterCook *

Dutch Split Pea Soup

Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound leeks
1/2 pound bacon -- chopped
2 cups celery -- chopped
1 large onion -- chopped
1/4 cup chopped parsley
1 pound green split peas -- sorted and rinsed
1 quart chicken broth
1 pound kielbasa -- sliced 1/2" thick

Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well. Slice thinly and set aside.
In a 5-6 quart pan over med-high heat, stir bacon often until brown. Transfer bacon with slotted spoon to paper towels, set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery, onion and chopped parsley. Stir often over med. heat until vegetables are limp, about 15 minutes. Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours. Stir occasionally. Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.


NOTES : I sometimes use lean ham instead of bacon.



* Exported from MasterCook *

Hamburger Soup

Recipe By :Aunt Anna
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds hamburger -- browned and drained
2 cups potato -- diced
2 cups carrots -- diced
2 teaspoons parsley flakes
3/4 cup celery -- diced
1/4 cup pearl barley
1/4 cup green pepper -- diced
4 beef bouillon cubes
1 tablespoon Worcestershire sauce
1 quart tomato juice
1 quart water
1 quart tomatoes -- cut up
1 teaspoon seasoning salt
pinch Italian seasoning
1 tablespoon sugar
1 bay leaf
salt and pepper

Cook all ingredients until vegetables are tender. Remove bay leaf.



* Exported from MasterCook *

Pizza Soup

Recipe By :Kent Prairie
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Italian sausage -- cooked and drained
1 cup pepperoni -- chopped
1 onion -- chopped
1 1/4 cups mushrooms -- chopped
1 cup chopped, fresh tomatoes
15 ounces pizza sauce
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
2 cups water
1/4 cup Parmesan cheese
Shredded Mozzarella cheese

Saute onion and mushrooms.
Mix all the ingredients together. Simmer until hot and bubbly.
Serve topped with mozzarella.

[inky dinky doo]

Piratesmate,

I had to laugh! My grandfather got me started putting ketchup in my potato soup when I was young. DH thinks it's gross. I must admit this sounds much better!

I had to laugh when I read your comment. My granddaughter asked me, Sunday, whether I'd ever heard about putting ketchup on my mashed potatoes. I guess they're so bad at school that's what the kids do to make them edible. LOL!

Pat

[piratesmate]

Gee - school cafeteria food that's awful?!?! I've never had that experience myself. :rolleyes: ;)

My grandfather also put ketchup on his scrambled eggs. My grandmother used to complain about it - said he didn't appreciate good cooking. My mother put a stop to that one, though, by putting parmesan cheese in the eggs to add a bit of flavor.

The funny thing about the potato soup was that I HATED tomato soup at the time. :rolleyes: They couldn't convince me that I was making tomato soup out of it.

Deb

[doxdogy]

Here is my vegetable soup recipe. DH loves it, not a vegetable soup fan, so can't attest to the taste. But, everyone that has it does rave about it.

1 lb ground beef
1 can green beans
1 can carrots
1 can corn
1 can peas
1 can lima beans
1 - 2 cans of tomato sauce
1 potato peeled and cut up

Brown ground beef and drain off grease. Return to pot, add the canned veggies (don't drain the veggies), tomato sauce and potato. I usually start with one can of tomato sauce and then add more as needed. There is no need to add any water, since you don't drain the canned veggies. Just let the soup cook all day. I usually serve it with cornbread.

Cornbread
1 box Jiffy cornbread mix
1 small can of creamed corn

Preheat oven according to box directions. Follow the directions on the box for the other ingredients. Omit the milk and use the canned creamed corn instead. If mixture is a little dry, add about 1 TBS of mix. Mix thoroughly and bake according to box directions.