Posts filed under 'Soups & Stews'

Garden Vegetable Soup with Mini Chicken Meatballs


HPIM0077 zpspitvgaye Garden Vegetable Soup with Mini Chicken Meatballs




HPIM0077 1 150x150 Garden Vegetable Soup with Mini Chicken Meatballs



  • 1 lb lean ground chicken
  • 1/2 C Italian bread crumbs
  • 1/2 head red cabbage, chopped
  • 1/2 head bok choy, chopped
  • 1 lb baby portabella mushrooms, sliced
  • 1 sm bag shredded carrots
  • 2 stalks celery, diced fine
  • 1/2 lrg white onion, chopped fine
  • 4 green onions, diced fine heads and greens
  • 1 14.5 oz can Hunts diced tomatoes in basil, garlic and oregano
  • 2 tsp fresh garlic, diced fine
  • 8 chicken bouillon cubes
  • 16 C hot water
  • 1 C brown rice
  • thyme, to taste
  • Creole seasoning, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 tsp Kosher salt
  • fresh ground pepper, to taste
  • vegetable oil


In a medium bowl, blend together the ground chicken and Italian bread crumbs.  Roll chicken into small balls about 1/2 inch in diameter. place in the bottom of a large soup kettle, sprayed with cooking spray to prevent sticking.  Cook on medium heat until brown on all sides.   Add the bouillon and water and simmer.

Prepare a large wok or skillet with vegetable oil.  Add the onions, celery, garlic and red cabbage, sprinkle with pepper to taste and saute until just softened.  Do no over cook.   Add to soup kettle.

Prepare the wok or skillet with vegetable oil again.  Add the bok choy and mushrooms.  Sprinkle with pepper and saute until mushrooms are cooked through and bok choy is softened.  Do not over cook.  Add to soup kettle.

Add carrots to soup kettle.  Season the soup with thyme, Creole seasoning, garlic powder, onion powder, Kosher salt and pepper to taste.  Bring to a slow boil. Add rice and simmer until rice is splitting open.  Allow to cool slightly before serving.

pf button Garden Vegetable Soup with Mini Chicken Meatballs

Easy Cheesy Cream of Vegetable Soup


  • 3 chicken bouillon cubes
  • 8 C water
  • 1 C chopped celery
  • 1 C diced onion
  • 2 1/2 C cubed Sunrise Medley potatoes
  • 1 – 16 oz bg of frozen veggies – carrots, corn, peas and beans
  • 1 lb grated Velveeta cheese
  • 2 cans Campbell’s Cream of Chicken and Herbs soup
  • Fresh ground pepper, Garlic and Herb seasoning, and Italian Seasoning to taste


In a large soup kettle add bouillon cubes, water, celery and onion; bring to a boil for 20 minutes.  Add potatoes and frozen vegetables, simmer 25 – 30 minutes until potatoes are just done.  Add the grated Velveeta cheese and the 2 cans of soup, season to taste.  Simmer for about 10 more minutes stirring occasionally to make sure that the cheese is completely melted and to prevent sticking to pan.  Allow to cool for about 10 minutes before serving.

pf button Easy Cheesy Cream of Vegetable Soup
Auntie_Dee in Soups & Stews am March 09 2013 » 0 comments

Creamy Tomato Tortellini Soup

0051 Creamy Tomato Tortellini Soup











  • 1 lb ground bulk mild Italian Sausage
  • 9 oz fresh cheese tortellini
  • 2 – 14.5 oz cans diced tomatoes in garlic, basil & oregano
  • 2 quarts tomato soup
  • 1 small onion, diced fine
  • ½ C sour cream
  • 1 pint half and half
  • ¼ C sherry
  • ½ C grated Parmesan/Asigo blend cheese
  • Fresh chopped basil to taste
  • Garlic and herb seasoning to taste


In a large soup kettle, add tomato soup, diced tomatoes, onion, chopped basil and garlic and herb seasoning.  Bring to a slow boil.  Add half and half and sour cream.  Stir thoroughly until well blended.  Roll sausage into small meatballs and add to slowly boiling soup.  Add wine and cheese, stirring until cheese is melted.  Add tortellini and cook until tortellini is tender and sausage is no longer pink.  Allow to cool before serving.  Can be frozen for up to a month if you wish to make ahead.

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Auntie_Dee in Italian,Recipes With Photos,Soups & Stews am February 17 2011 » 0 comments

Mushroom Soup

042 Mushroom Soup








  • 1 lb sliced button mushrooms
  • 1 lb sliced baby portabella mushrooms
  • 2 cloves garlic, pressed
  • 1 sm/med onion, diced fine
  • 32 oz Rotisserie Chicken Broth
  • 2 1/2 C Half and Half
  • 1/4 C sherry
  • 1/2 C Parmesan/Asiago blend cheese
  • pinch celery salt
  • pepper to taste
  • 1/8 tsp coriander
  • 1/4 tsp Italian seasoning
  • olive oil


In a large soup kettle, pour in diced onion, garlic and mushrooms.  Drizzel with olive oil and saute until onions are a caramel color and the mushrooms are slightly browned.  Reduce heat to medium.  Add chicken broth and pepper to taste.  Bring to a slow boil. Add celery salt, coriander and Italian seasoning.  Slowly add half and half, stirring constantly to avoid scorching.  Stir in sherry and Parmesan/Asiago cheese.  Continue stirring.  Allow to cook in a slow rolling boil for about 10 minutes.  Allow to cool for about 5 to 10 minutes before serving.

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Auntie_Dee in Recipes With Photos,Soups & Stews am October 31 2010 » 0 comments

Italian Wedding Soup

9 1 Italian Wedding Soup 


  • 1 lb chopped frozen spinach
  • 1 stalk celery, chopped fine
  • 1/4 C diced onion
  • 1 lb sweet Italian sausage
  • 1lb mini potato dumplings
  • 64 oz high grade chicken broth (I use roasted chicken broth)
  • 3 bouillon cubes
  • 8 C water
  • Italian white sauce (see below)
  • garlic powder and pepper to taste


In a large soup kettle, soften celery, onion and spinach in a small amount of chicken broth brought to a slight boil, until tender.  Add remaining broth, bouillon cubes and 8 cups water.  Bring to a boil, stirring occasionally to avoid scorching.  Form sausage into small meat balls, about 1/2 to 3/4 inch in diameter.  You can also break off small pieces and just add it to the soup to save time.  Add meat to broth and boil slowly.  While meat is cooking, make white sauce.  Add potato dumplings and allow to cook, reducing heat.  Stir occasionally.  Add white sauce a small amount at a time to avoid clumping.  Add garlic powder and pepper to taste.  Reduce heat to low to simmer for about 15 min or until dumpings are done, stirring occasionally.  Allow to cool before serving.

Italian White sauce:

  • 1 C heavy cream
  • 1/2 C butter (1 stick)
  • 1 -2 T flour
  • 3 T grated Parmesan cheese (or Parmesan/Asiago blend)
  • 1/4 tsp garlic powder
  • dash salt


In a small sauce pan, melt butter.  Add cream slowly, stirring constantly until well blended.  Cook over medium/low heat until creamy, about 5 minutes.  Add flour, very slowly to avoid clumping, until well blended.  Add remaining ingredients and blend until creamy, like Alfredo sauce.  Add more four, if needed.

pf button Italian Wedding Soup

Shrimp Stew

ShrimpStew 1 Shrimp Stew


  • 1 lb cooked, cleaned, peeled and deveined shrimp with tails removed
  • 8 oz white button mushrooms, cleaned and sliced thin
  • 1 med onion, sliced into rings
  • 32 oz stewed tomatoes in basil, orgegano and garlic (chopped if whole)
  • 1/4 tsp lemon basil
  • 1/2 tsp Italian seasoning
  • 2 cloves garlic, minced
  • 1 tsp Worcester sauce
  • 1/8 tsp marjoram
  • Dash of cooking sherry
  • 1 small pkg frozen broccoli flowerettes
  • 2 T butter
  • 1/2 C Parmesan/Asiago blend shredded cheese
  • 7 oz Whole Wheat Penne pasta, cooked al dente and drained


In a large deep skillet, saute mushrooms and onions in butter.  Add stewed tomatoes, seasonings, sherry, broccoli and shrimp.  Add drained pasta to mixture and stir cheese into stew.  Cook until cheese is melted.  Serves 4 to 6.

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Todd Style Easy Chili


  • 1 lb lean ground beef
  • 1 C stewed tomatoes
  • 1 small can tomato soup
  • 1 pkt chili seasonings
  • 1 stalk celery chopped
  • 1 small onion, diced fine
  • 1 can kidney beans (optional)
  • garlic and herb seasoning to taste
  • 3/4 C ready cut spaghetti
  • 1 C sour cream
  • shredded Colby/jack cheese


In a large soup kettle, brown  and break up hamburger with onions, liberally season with garlic and herb seasoning.  Drain grease.  Add chili seasoning packet and water according to directions on packet.  Add stewed tomatoes, make sure they are chopped into bite sized pieces, add tomato soup and chopped celery and beans (optional).  bring to a boil.  Add cut spaghetti and cook until pasta is tender.  Stir in sour cream.  Chili will be thick.  Add water and seasonings if you want a thinner chili.  Serve sprinkled with cheese.  Serves 6.

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Auntie_Dee in Soups & Stews am March 06 2010 » 0 comments

Homestyle Chicken Noodle Soup


  • 1 whole roasting chicken, neck and gizzards removed, and rinsed
  • 1 medium onion, diced
  • 2 stalks celery, cleaned and diced
  • pepper to taste
  • 1 large Bay Leaf
  • 6 chicken bouillon cubes
  • 4 – 6 C water (enough to cover chicken)
  • 2 C sliced carrots
  • 3/4 C rice

Ingredients for noodles:

  • 1 C flour
  • 1 egg, beaten
  • pinch salt
  • milk to thin


In a large soup kettle, place chicken in kettle and add bouillon cubes, water, onion, celery, Bay Leaf and pepper to taste.  Bring to a boil and allow to simmer until chicken falls off the bone, 1 – 3 hours depending on size of chicken.  Remove chicken from broth and allow to cool.  Remove chicken from bones and tear or cut in to bite sized pieces.  Return chicken pieces to kettle and discard bones.  Bring to a slow boil and add carrots and rice.  When rice is just about tender, allow soup to simmer.  Make noodles: Combine flour and salt in a medium bowl, add beaten egg.  Add milk until forms a soft dough.  Allow to sit for 10 minutes.  Roll out onto a floured surface and cut into noodle like strips with a pastry cutter or pizza cutter.  Allow to dry for about 10 minutes.  Add to soup and simmer until noodles are tender.  Allow soup to cool for 5 – 10 minutes before serving.  Can be made ahead and frozen for up to one month.  Can also be made in a large slow cooker.

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Auntie_Dee in Soups & Stews am January 06 2010 » 0 comments

Beefy Onion Mushroom Soup


  • 1 lb tenderloin tips
  • 4 – 10 3/4 oz cans low sodium beef broth
  • 2 – 10 3/4 oz can beef consomme
  • 1 lb button mushrooms, cleaned and sliced
  • 1 small onion, diced fine
  • Garlic and Herb seasoning
  • 1 T flour
  • 1 pkt. Lipton beefy mushroom soup mix
  • 1 bay leaf
  • 3/4 C brown rice
  • Homemade egg drop noodles (optional)


In a medium sized soup kettle, cook mushrooms, beef tips seasoned with garlic and herb seasoning, and onions in 2 tablespoons butter until little liquid remains and meat is almost done.  Stir in 1 tablespoon flour, will make a lumpy paste.  Add beef soup, consomme and soup mix, adding about 3 cans of water to broth.  Add bay leaf and bring to a boil.  When soup comes to a boil add rice.  When rice is almost done, drop in egg noodle dumplings.  Cook until dumplings are done, about 10 minutes.  Allow to cool about 5 – 10 minutes before serving.  Serves 4.  (Option: Also tastes great with baby or sliced carrots added!)

Egg Drop Noodles/Dumplings:  In a medium sized bowl, mix together 1 cup flour and 1/8 teaspoon salt.  Beat in 1 whole egg with fork, add milk one cap-full at a time until a dough forms.  Allow to sit for 10 minutes.  Drop in about 1 inch sized pieces until all dough is gone.  Can also be rolled out on a floured surface and cut into noodles.



pf button Beefy Onion Mushroom Soup
Auntie_Dee in Soups & Stews am October 04 2009 » 0 comments