Tag Archives: Soup

The end of summer comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Early fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a simple fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious!

Simple Soups: Irish Yellow Broth

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

Melt the butter in a saucepan and add the onion, celery and carrots. Cook for about 2 minutes or until the onions are soft.vegetables, soup, simple soups

Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Add the steel cut oats.oats, simple soup, recipesPour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes until vegetables are tender. Stir in the chopped spinach and cook for 15 minutes longer stirring occasionally. Stir in the cream, season and stir.Simple Soups, Irish Yellow BrothEnjoy this creamy delicious simple soup the next time you feel a chill in the air. It’s perfect for your lunch or combine it with a salad for a simple dinner.

When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!simple soups, Chicken Pot Pie soup

Chicken Pot Pie Soup

2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed



In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.Simple Soups, Chicken Pot Pie soup

The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.simple soups, chicken pot pie soup

Farro is a grain used in our home. I have made Farro Salad with Tomatoes and Corn.Farro Salad with Tomatoes and Corn A breakfast favorite is Warm Farro Cereal.Warm Farro Cereal I also use it is soup. Farro is similar to wheat berries and if you can’t find it in your local market you could substitute wheat berries or barley.

This soup comes together fairly quickly and also freezes well.Farro Soup

Farro Soup with Vegetables

½ cup faro
2 tsp olive oil
1 large onion, chopped
5 garlic cloves, minced
2 large carrots, sliced
2 large celery stalks, sliced
1 leek, helved lengthwise and sliced
½ head green cabbage chopped ( 2 cups)
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp black pepper
6 cups of vegetable or chicken broth
1 cup chopped parsley
1 Tsp grated lemon zest

Place the faro in a small bowl and cover with water. Let stand for 30 minutes. Drain.

Heat the oil in a Dutch oven over medium heat. Add the onion and 4 of the garlic cloves and cook until softened, about five minutes. Add the carrots, celery, leek, cabbage, thyme, rosemary, pepper and 2 Tbsp of the broth. Cover and cook until the vegetables are softened, about ten minutes. Stir occasionally as the vegetables are cooking.Farro Soup

Add the remaining broth and the faro and bring to a boil. Reduce the heat and simmer, covered for about 30 minutes or until the farroa and the vegetables are tender.

Meanwhile combine the remaining clove of garlic, the parsley and the lemon zest in a small bowl. When the soup is done, stir the mixture into the soup and serve at once.Farro Soup Makes about 6 servings.Farro 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


  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!

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