Tag Archives: soup

Soup Mix in a Jar


Soup Mix in a Jar
Your friends and family will love this pretty soup mix in a jar that makes a nice, easy supper!
Use different colored ingredients for a festive look.

Layer in a pint jar, as listed (top ingredient at the top
of the jar):
1/3 cup uncooked pasta (to fill the jar) (we used whole wheat mini-shells)
1/4 cup dry lentils (orange)
1/4 cup split peas (yellow)
1/4 cup uncooked rice
1/4 cup dry split peas (green)
2 T. pearl barley
1/4 cup lentils (dark green or brown)
1 bay leaves
2 T beef, chicken or veggie bouillon granules (or two cubes)
2 T cup dried onion flakes
1/4 t. black pepper
1 t. dried garlic powder or flakes
1/2 t. dried Italian seasoning

In a pint jar, layer the ingredients as listed. Using a jar funnel will help keep messes to a minimum. At the top, wrap the pasta in plastic wrap, and place in the jar. Add enough pasta to completely fill the jar all the way to the top (this will help keep the layers from shifting). Seal tightly. You can cover with decorative cloth and tie with a ribbon or string (Use a rubber band to secure, then remove the rubber band after the ribbon is tied).
Attach an instructions label to the jar.
Include the tomatoes, sauce, and some cornbread mix, if you like!

INSTRUCTIONS (tie this label to your jar)

How to make Soup in a Jar
1 half pound ground beef, turkey, pork, ham, or Italian sausage, or leave out the meat for a vegan version!
8 cups water
1 14 oz. can diced tomatoes, with juice
1 8 oz. can tomato sauce

TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a 6 qt pot over medium heat, brown beef; drain excess fat. Add soup mix, tomatoes, and water. Bring to a boil, then reduce heat to low. Cover, and simmer 1 hour. Stir in the tomato sauce; bring to a boil, add pasta. Cover and simmer 30 minutes. Serve with fresh cornbread. The person who finds the bay leaf gets to do the dishes! (serves 4-6)


Italian Sub ‘Stoup’

food images
‘Stoup’ is Rachael Ray’s term for a dish that’s a cross between a soup and a stew. Packed with the ingredients found on an Italian sub sandwich, this very hearty stoup really satisfies the stomach and spirit.  I got this recipe from one of Rachael Ray’s ‘thirty minute meals’ shows.

Italian Sub Stoup and Garlic Toast Floaters
1 lb. (4 links) hot or sweet Italian sausage, split and meat removed from casing
1 medium yellow onion, diced
1/4 pound piece stick pepperoni, diced
Diced ham (from deli), 1/2 to 3/4 pound
1 green bell pepper, diced
1 large (28-ounce) can diced tomatoes
6 cups chicken stock
salt and freshly ground black pepper
1/2 teaspoon dried oregano
2 T. fresh basil or 1 t. dried basil
1/2 pound broken spaghetti or other small pasta
2 cups kale, washed and coarsely chopped (may substitute arugula or Italian parsley)
1/2 cup grated Parmigiano-Reggiano cheese

Brown sausage in a large soup pot on the stove top, stirring to crumble. Drain off excess fat if necessary. Add onion and cook until soft. Add ham and pepperoni. Cook meats together 2 minutes, then add pepper and cook 2 or 3 minutes more. Add diced tomatoes and chicken stock, salt, pepper, oregano and basil. Bring to a boil. Stir in pasta and boil for 8 minutes. Stir kale or arugula into soup just before you serve it up.

Croutons may be made in the oven or in a skillet.
3 T. olive oil
5 cups cubed crusty bread
3 large cloves garlic, cracked from skin (OR 1 t. garlic powder)
1/2 t. oregano
1 teaspoon crushed red pepper flakes

Place bread cubes in a jelly roll pan and drizzle with olive oil, garlic powder and oregano, tossing to coat. Bake at 300 about 20-25 minutes, stirring every 10 minutes, until croutons are toasty and golden. Sprinkle with red pepper flakes.

OR: In a large skillet, heat olive oil over medium heat. Add whole cracked garlic and cook 1 minute. Remove garlic; add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with oregano and red pepper flakes.

Ladle up the stoup and float several toasty garlic bread cubes in each bowl. Sprinkle with lots of grated cheese.

Painted Desert Soup

Painted Desert Soup

Painted Desert Soup

The two soups are easy to make. Each is good by itself, but together they are synergistic. The bean soup is spicy and the corn soup is calming. Get in touch with your artistic side!

Black Bean Soup

1 1/2 cup medium to hot salsa
3 15-ounce cans black beans, drained and rinsed
3 cups chicken broth
2-3 T. dry sherry (optional)

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes. Cool slightly, then puree in a blender until smooth.
Return the soup to the saucepan and heat through. Stir in the sherry (if desired).

Corn Chili Soup

2 T. butter
1 cup chopped onion
1 lb. frozen corn (about 3 cups)
2 cups milk
2 poblano or Anaheim chiles,
roasted, peeled, seeded and chopped (or use canned)
3/4 teaspoon salt
1 t. red chili powder
1/2 cup shredded jack or cheddar cheese

In a 3-quart saucepan, sauté onion in butter until soft. Add milk and corn. Bring to a boil over medium heat. Add chilies and seasonings. Simmer 6 minutes. Cool, then puree until smooth in a blender. Return soup to pan and heat through.

Red Pepper Cream:
1/2 cup roasted, peeled red pepper
1/2 cup sour cream or plain yogurt

Combine in a blender until smooth.

With two ladles, spoon soup into shallow bowls simultaneously. Using red pepper cream or sour cream in a plastic bottle, make designs on top of the soup. Sprinkle with tomatoes, green onions, or bacon if desired.

Olive Garden copycat Potato Sausage Soup

Olive Garden Sausage Soup

Olive Garden Potato Sausage Soup

Just like the Olive Garden makes

Italian sausage 5 links, or 20 oz. bulk
2 medium onions, chopped
8 small potatoes, cut into bite-size pieces (unpeeled), (8 cups)
chicken broth 12 cups (you can use chicken bouillon cubes or granules)
kale, chopped 3 cups (about half a bunch–you can chop and freeze the other half for another time)
1 t. salt
1 T. each fresh rosemary, oregano, and parsley
1 can evaporated skim milk (12 oz.)

Remove skin from sausage if desired. Brown completely in a non-stick skillet. If using links, brown, then cut into bite-size pieces, then continue browning until they are very brown and all the oil has been released. Drain completely on paper towels. Wipe out the skillet with paper towels, but leave a tiny bit of the oil from the sausage to coat it. Sautee onions in the skillet until soft.

In a large (8-quart) stock pot, bring potatoes and chicken broth to a boil. Cook potatoes, covered, 20 minutes, then add sausage and sauteed onion. Cover and simmer at least 30 more minutes. Add milk, kale, and seasonings. The soup can be eaten at this point, but will get even better if allowed to simmer at least two more hours on low (covered.) After the simmering, the soup will be slightly reduced.
Approximately 24 cups (this could vary depending on how much liquid evaporates during the simmering process).
Variation: substitute turkey Italian sausage and cut the fat and calories.

This soup freezes well and is perfect for those work lunches if you have access to a microwave. Take it frozen, and by lunch it has thawed enough to microwave. It’s just wonderful with a piece of bread or a salad.

Potato Soup

potato soup

Potato Soup

Easy, inexpensive comfort food

2 T butter
2 medium (3/4 lb.) leeks,(or substitute onion or green onion)
1½ pounds (6 cups) potatoes, sliced or diced (peeling optional)
4 cups vegetable stock, chicken stock, or water
1 12-oz. can evaporated milk
1-2 t salt
black pepper
½ T parsley, chopped
Optional: 1 cup each chopped red and yellow pepper, green onion

Wash the leeks well. Slice off the roots and dark green leaves. Slice, then coarsely chop the white and light green parts. Rinse with cold water in a colander to be sure all dirt is removed. If desired, 1 medium onion or 1 cup green onions can be substituted for the leeks.
Sauté the leeks in butter in a medium pot, covered, over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk, ½ cup at a time.
Stir in evaporated milk, salt, and pepper and simmer for 10 minutes.
You can serve the soup like this or blend for a smoother, heavier soup.
Garnish with additional pepper and parsley and serve.
About 6 servings. Great comfort food. Try serving with cornbread.
At Christmas time, add chopped peppers and green onion to the top of the soup, cover, let simmer a few minutes, then stir in for a festive look.

Cornbread sticks with potato soup
Cornbread sticks with potato soup



Gumbo is a stew that starts by making a roux. Usually flour is stirred in hot oil and/or butter until it browns. After that, vegetables, broth and meats can be added (usually seafood). Gumbos vary according to family and available ingredients.
This recipe is quite similar to what my mother used to make when I was a child in Lafayette, Louisiana. She became allergic to shrimp in her later years and had to leave it out. You could substitute pork or beef sausage or other meats for the shrimp, or add the shrimp to individual bowls at serving time. We sometimes add okra (fresh, frozen or dried) and a pint of canned tomatoes to the gumbo, but you can adjust it according to your taste and what you have on hand.

6 T. butter, shortening, or oil (or mixture)
6 T. flour
1 onion, chopped
1 cup chopped green pepper
1 quart well-seasoned chicken broth (or shrimp broth made from baked, caramelized shrimp shells)
1 T. Worcestershire sauce
1 t. lemon juice
1 t. sugar
2 cups chopped cooked chicken
1 cup medium shrimp, shelled and de-veined (or, use cooked shrimp)
Filé (ground sassafras leaves)
Dash red cayenne pepper

Melt butter or oil in large heavy pot. Add flour; cook and stir over medium heat until rich brown. Add onion and pepper; sauté until veggies are limp. (At this point, you could add okra and tomatoes or juice, if desired. Cook several minutes at high heat, stirring frequently, until okra and tomatoes are broken down.) Add broth gradually and whisk until smooth. Add other ingredients; cook at least a half hour. If using raw shrimp, add 3 minutes before serving and cook just until pink. (Add cooked shrimp and chicken at the end and heat through). Serve with rice and crackers. Pass the filé and Tabasco sauce. We usually have baked sweet potatoes alongside the gumbo.