I am going to be on vacation for the last half of October but did want to get one more set of soup recipes for the Fall posted. I will move onto more holiday oriented items when I return. So be on the lookout for them.
Zesty Hamburger Soup
“This recipe is great for those very cold autumn or winter days or just when you feel like eating soup. It is great when served with hot garlic bread or hot crusty French bread.”
10 ServingsPrep/Total Time: 30 min.
Ingredients
- 1 pound ground beef
- 2 cups sliced celery
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 4 cups hot water
- 2 medium red potatoes, peeled and cubed
- 2 cups frozen corn
- 1-1/2 cups uncooked small shell pasta
- 4 pickled jalapeno slices
- 4 cups V8 juice
- 2 cans (10 ounces each) diced tomatoes with green chilies
- 1 to 2 tablespoons sugar
Directions
- In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink.
- Add garlic, cook 1 minute longer. Drain.
- Stir in the water, potatoes, corn, pasta and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
- Stir in the remaining ingredients. Cook and stir until heated through.
Yield: 10 servings (3-3/4 quarts).
Nutrition Facts: 1-1/2 cups equals 221 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 548 mg sodium, 33 g carbohydrate, 4 g fiber,
Healthy Sausage Lentil Soup
This is from a 2014 newsletter.
Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men’s magazine and lightened it up. “I ate a lot of it when I was pregnant because it’s so tasty and loaded with fiber, vitamins and iron.” It also makes good use of low-sodium and low-fat ingredients.
6 ServingsPrep/ 25 min. Cook: 40 min.
Ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/4 pound reduced-fat smoked sausage, halved and thinly sliced
- 1 medium carrot, halved and thinly sliced
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/3 cup water
- 1 cup dried lentils, rinsed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 tablespoon Worcestershire sauce
- 1 cup chopped fresh spinach
Directions
- In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
- Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender.
- Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.
- Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.
Yield: 6 servings.
Nutrition Facts: 1 cup equals 180 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 639 mg sodium, 31 g carbohydrate, 12 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Spicy Chicken Soup
This is a terrific way to use left over chicken from a Sunday dinner or barbecue.
Ingredients
Preparation
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