It is time for soup

February 25, 2012

Food, Recipes

Ummm, soup. Add a light salad or a loaf of crispy bread and you have a warming, healthy meal.

by Joanne Henning Tedesco — 

With the weather finally changing and cooler nights upon us, warm soup is beginning to sound really good. Our local farmers’ markets are displaying wonderful organic vegetables and not only are soups easy to make, but they are also a wonderful way to eat all the vegetables we need. Add a light salad or a loaf of crispy bread and you have a warming, healthy meal.

Consider doubling or tripling the recipes, and freezing what you do not eat the first night. This can save you a lot of time and provide wonderful leftovers for family lunches or another evening meal.

Italian Sausage Soup


  • 1 pound Italian sausage
  • 1 clove garlic, minced
  • 2 (14 ounce) cans beef broth
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 cup sliced carrots
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (14.5 ounce) can Great Northern beans, not drained
  • 2 small zucchini, cubed
  • 2 cups packed, rinsed and torn spinach


In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes, carrots, salt and pepper. Reduce heat; cover and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid for 5 minutes, allowing the heat from the soup to cook the spinach leaves.  Yield: 6 servings.

 Herbed Potato Soup


  • 2 medium potatoes, peeled and diced
  • 2 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk


Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, sauté onions in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper. Gradually add milk. Bring to a boil; stir for 2 minutes. Add potatoes with cooking liquid; heat through. Yield: 5 servings.

 Chunky Chicken Noodle Soup


  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon butter
  • 6 cups chicken broth
  • 1-1/2 cups diced cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1-1/4 cups uncooked medium egg noodles
  • 1 tablespoon minced fresh parsley


In a large saucepan or Dutch oven, sauté carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley. Yield: 6 servings.

 Chicken Wild Rice Soup


  • 2 quarts chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/2 cup dry white wine or additional chicken broth
  • 3 cups cooked wild rice

• 2 cups cubed, cooked chicken


In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in wine or broth. Add rice and chicken; heat through. Yield: 14 servings.


Sources: and Joanne’s recipe box.

Reprinted from AzNetNews, Volume 29, Number 6, Dec 2010/Jan 2011.

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