Soups on! Lots of yummy recipes!

Soup is on in our home! We are sharing some of our favorite soup recipes, enjoy these and check out the link below for even more!! Happy eating!!

Harwood Family Potato Soup
6 lg. potatoes, peeled and chopped 16 oz carton sour cream
1 lg. onion, chopped 8 slices bacon, cooked and crumbled
6 tsp. chicken bouillon 1/2 c. green onions
1 stick margarine
1/2 lb. Velveeta cheese

Cover potatoes, onion and bouillon with water; cook until tender. Do not drain water. Mash potatoes; add margarine, Velveeta, sour cream and bacon. Heat until cheese melts, garnish with green onions.



5 lbs. chuck, cut into small bite-size pieces
flour, salt & pepper, shortening
2 cloves garlic, minced
1 pkg. (12oz.) frozen chopped onion, or fresh
1 pkg. (12 oz.)frozen chopped bell peppers, or fresh
2 cans (28oz.) Italian tomatoes, diced
6 cups hot beef stock (or a combination of boullion and water (watch the salt though)
1 cup dry red wine
1 cup pearl barley
2 t. ground thyme
2-3 bay leaves
1 pound carrots, cut into matchstick size
2 (8oz.) cans mushrooms, stems and pieces
10-16oz. frozen green peas

Season meat cubes with flour, salt and pepper. Brown in shortening or oil in heavy iron pot. May have to do this in 2 batches. Cook onion, peppers and garlic in same pot with meat for about 5 minutes. Add hot stock to meat mixture. Add tomatoes, wine, bay leaves and thyme. Bring to a boil. Add barley. Cover and simmer about 1 to 1 1/2 hours, stirring occasionally. Taste and add seasonings as needed. Add carrots and cook 45 minutes more. Add mushrooms and peas. Cook a little longer to heat through. Remove bay leaves and serve. Makes about 7 quarts.
***this is always better made a day ahead***

Chicken & Rice Crock Pot Soup
1 family size can of Condesed Chicken and Rice Soup
2 Can Ranch style pintos (not drained)
2 cans of diced tomatoes (not drained)
4 cups chicken broth (or 2 cans)
2 cups chopped chicken (optional)
1 can cream corn
grated cheese to garnish
Tortilla chips (optional)
Mix first 5 ingredients. Heat in crock pot all day. Before serving add cream corn stir & warm a little bit. Sprinkle cheese over bowl of soup – we crush chips too and eat like tortilla soup.
“Souper” Easy & everyone in my family loves it!!
Betsy’s Tomato & Bean Soup

1 sm onion chopped
2 t olive oil
3 clove garlic crushed
1 T chopped fresh parsley
2 (14.5 oz) can petite diced tomatoes undrained
1 (14.5 oz) can chicken broth
2 (14.5 oz) can white beans
¼ t pepper
¼ c parmesean cheese
¾ t oregano

Sauté onion and garlic 4 min or until tender. Add tomatoes and next 5 ingredients (tomato-pepper) and bring to a boil. Reduce heat and simmer 10 min. Ladle into bowl & sprinkle parm cheese on top.

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