Tag Archives: Soup

Are you familiar with Alea Milham’s blog Premeditated Leftovers? I have been following Alea’s blog for years and it is full of delicious recipes and tips on how everything from frugal living to gardening. Recently Alea published her first cookbook, Prep-Ahead Meals from Scratch.Cookbook I was so excited when she offered me a cookbook to review and an extra one for a giveaway! Today I am sharing her recipe for 3 Bean Minestrone and giving you the opportunity to own a cookbook for yourself! Here is the recipe:

photo credit Chris Holloman

photo credit Chris Holloman

3 Bean Minestrone SoupIngredients

The combination of Italian herbs in this soup create a flavorful broth, while the three different beans provide lots of protein creating a hearty soup that will leave you feeling satisfied with this meatless recipe. PREP-AHEAD TIP: This soup can be made in advance and stored in the refrigerator for 1 – 2 days. It also freezes well and can be kept in the freezer for up to 3 months. Serves: 6 – 8 Ingredients:

  • 1 tablespoons olive oil
  • 1/2 cup onion, minced
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup green beans, cut into small pieces
  • 1/3 cup carrots, julienned or shredded
  • 4 cups vegetable broth (page )
  • 2 cups diced tomatoes or 14.5 oz. can of diced tomatoes
  • 1 ¾ cup cooked black beans
  • 1 ¾ cup cooked white beans
  • 1 ¾ cup cooked garbanzo beans
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 cups fresh spinach

Directions:

  1. Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans, and carrots and sauté for 5 minutes.Saute vegetables
  2. Add the vegetable broth, tomatoes, beans, and the spices to the soup. Stir to mix the spices in. Bring the soup to a boil, then reduce heat and allow to simmer for 10 minutes.Simmer soup
  3. Add the spinach leaves and cook for an additional 5 minutes or until the spinach is wilted.

Nothing like enjoying a wonderful healthy soup during the cold days of winter!3 Bean Minestrone Soup Enter below for your chance to win a copy of Alea’s cookbook Prep-Ahead Meals From Scratch.cookbook a Rafflecopter giveaway

We’re back from our big cross country adventure and nothing is more satisfying than enjoying a bowl of warm soup on a cold winter day. I enjoy soup for lunch or dinner. If you have some extra spinach in the fridge this is a quick and easy soup that goes together well. The recipe calls for steel cut oats, I think this is the only soup recipe I have that uses steel cut oats!

Irish Yellow Broth

2 Tbsp butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cup chicken stock
¼ cup steel cut oats
1 ½ cup chopped spinach
2 Tbsp cream
salt and pepper to taste

Melt the butter in a saucepan and add onion, celery and carrots, cook about 2 minutes or until the onions are soft.

vegetables, soup, prudent living

Stir in the flour and cook slowly for another minute, stirring constantly. Pour in the chicken broth and the oats and bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the vegetables are tender.

oats, soup, recipes

Stir in the chopped spinach and cook for 15 minutes.

spinach, soup

Stir in cream and season to taste.

When I make this I sometimes omit the cream, it is delicious either way. The original recipe instructed you to add the oats with the spinach. I have always added them with the broth so they have longer to cook, this gives the soup a nice creamy texture.

Irish soup. homemade

Irish Yellow Broth

What'd You Do This Weekend Featured

A heel of bread here, a nubbin of celery there, these are often items that go bad before they can be used up. Learn how to handle them and you’ll achieve total leftover dominance! Leftovers may dry out as solids soak up the liquid over time. Resuscitate them and change the flavor by adding a different liquid. You can bolster the dish by adding a fresh ingredient and a new herb. Or puree it so it’s texture goes from chunky to smooth.

Add stock to your casserole and serve as a hot soup. This works well for casseroles that contain rice or beans. I have a favorite casserole I like to make that is basically sausage, lentils and tomatoes. To make a delicious soup I add a container of lentil soup. It’s delicious!

Lentil Soup

Lentil Soup

Make a stir-fry using leftovers. Just refry with a new ingredients and add some salad dressing. Thin with a sauce and serve over pasta, lentils or grains. I think stir-fries are one of the best ways to use up leftovers.Five Spice Pork Stir Fry

With leftover chickens or pork it is best not to reheat too often or the meat will dry out. Instead chop up the left overs and add to soups, stews or pasta dishes. I love using a jar of curry sauce over leftover chicken. Add some chopped carrots and make a whole new dinner!

Chicken or Turkey Curry

Chicken or Turkey Curry

Have some leftover celery in your crisper drawer? Chop and mix into green salads, slice the celery into thin sticks for a quick snack or add to your next soup!

Irish soup. homemade

Irish Yellow Broth

There are endless ways to use up leftovers. Keep an eye on what’s in your fridge and don’t let food go to waste!

I’m not sure where this recipe came from, however the minute I saw it I knew I had to try it. I love butternut squash and butternut squash soup and am always trying new recipes. This one is a keeper! I love recipes where you just combine everything in one pot.

Coconut Curry Butternuet Squash Soup

Coconut Curry Butternuet Squash Soup

Coconut Curry Butternut Squash Soup

2 Butternut Squash
2 ½ cups of homemade  broth, I used chicken although you could use vegetable
1 cup of coconut milk
¼ cup sweet chili sauce
2 tsp – 1 Tbsp curry powder (or more according to your preference)
1 tsp grated ginger
Juice from 1 lime
¼ cup brown sugar (I liked the soup without the added sugar)

Preheat your oven to 400 degrees. Cut the squash in half and remove the seeds. Place the squash on a baking sheet and roast for 30-45 minutes, or until very soft. Scoop the squash pulp into a soup pot with the remaining ingredients.

Place all ingredients into your pot.

Place all ingredients into your pot.

Bring to a boil and simmer for 10 minutes. Either blend with an emersion blender or puree in batches in a blender.

Puree.

Puree.

Serve hot. If the soup is too thick for your liking add a little milk to thin to the consistency you like.

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

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We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!

Cream of Carrot Soup

2/3 cup diced onion (from my garden)
2/3 cup diced leek (from my garden)
¾ cup diced celery
2 cups shredded carrots (from my garden)
6 TBSP butter
¼ cup white wine
6 TBSP flour
6 cups chicken broth (made from our meat birds)
2 cups light cream (I used whole milk)
Salt, pepper and thyme
Vegetables from our garden!

Vegetables from our garden!

Soften leeks, onions, and celery in the butter. Add wine and reduce heat.

Simmer vegetables in wine.

Simmer vegetables in wine.

Add broth and cook for ½ hour. Add flour and spices. I used about 1 tsp of thyme. Add carrots and cook until tender. Add cream and simmer for 20 minutes.

Let simmer until vegetables are tender.

Let simmer until vegetables are tender.

Perfect for a chilly, fall evening!

Cream of Carrot Soup

Cream of Carrot Soup

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Earlier this week I shared my process for creating the most beautiful chicken broth. Today I will share the Chicken Vegetable Soup I made with that broth.

Chicken Vegetable Broth

3 cups diced carrots
2 cups diced celery
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced

In a large soup pot sauté the above ingredients in 2 Tbsp of olive oil.  Add a little water to steam the vegetables.

Sautéing,  vegetables

Sautéing vegetables.

Add ½ tsp ground red pepper and salt and pepper to taste and continue to cook over medium heat until the vegetables are tender but not mushy, about fifteen minutes.

Add 12 cups of chicken broth to the soup pot. If you don’t have enough broth you could add a little water. Add some of the cooked chicken if you like.

Add

2 cups broccoli florets
2 cups of chopped kale
1 ½ tsp fresh dill or ½ tsp dried dill.

Bring the soup to a boil, reduce heat and simmer to blend the flavors.

soup, chicken

Simmer to blend favors.

Serve hot, Freezes well.

soup, chicken

Chicken Vegetable Soup

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