celery

Looking for a way to use up some of your left over roaster chicken or turkey?  This soup is super easy and only takes about 40 minutes with prep and cook time!

 

Ingredients:

1 tbsp olive oil

1 medium onion – chopped

2 garlic cloves – minced

2 medium carrots – chopped

2 celery stalks – chopped

1 tsp thyme

1 bay leaf

2 quarts (8 cups) chicken stock

1 cup brown rice

1 1/2 cups chopped cooked chicken

 

First, chop up all of the vegetables.

Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.

While the vegetables are cooking, chop up the cooked chicken into small pieces.

Once vegetables are done cooking, slowly pour in chicken stock.  Bring to a boil.

Once the mixture reaches a boil, add the chicken, rice and seasonings.  Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.

At the end of the cooking time, remove and discard the bay leaf.  Serve up hot with some cheese and crackers!

Store leftovers in a freezer safe container for dinner another night!

 

Easy Chicken and Rice Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 2 medium carrots - chopped
  • 2 celery stalks - chopped
  • 1 tsp thyme
  • 1 bay leaf
  • 2 quarts (8 cups) chicken stock
  • 1 cup brown rice
  • 1½ cups chopped cooked chicken
Instructions
  1. First, chop up all of the vegetables.
  2. Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.
  3. While the vegetables are cooking, chop up the cooked chicken into small pieces.
  4. Once vegetables are done cooking, slowly pour in chicken stock. Bring to a boil.
  5. Once the mixture reaches a boil, add the chicken, rice and seasonings. Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.
  6. At the end of the cooking time, remove and discard the bay leaf. Serve up hot with some cheese and crackers!
  7. Store leftovers in a freezer safe container for dinner another night!

 

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Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

 

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

 

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

Cheddar Cheese and Ham Potato Soup
Author:
Recipe type: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups potatoes - peeled and diced
  • ⅓ cup celery - chopped
  • ⅓ cup onion - diced
  • 2 cups cooked ham - diced
  • 3¼ cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  • 2 cups cheddar cheese - shredded
Instructions
  1. First, peel and dice all the potatoes!
  2. Then dice the celery and onions.
  3. Finally, dice the cooked ham.
  4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
  5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender - about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
  6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
  7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
  8. Serve hot with some bread for dipping!
  9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

 

 

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This is a great, hearty soup that full of flavor!

 

Ingredients:

1 tsp olive oil

1 lb pork sausage

2 carrots – chopped

2-3 celery stalks – chopped

2 tsp minced garlic

1 tsp basil

1 tsp rosemary

1/2 tsp red pepper flakes

2 large cartons of chicken broth (around 64 oz)

2 cans of diced tomatoes with juices

2 cans of kidney beans – rinsed

1/2 box macaroni noodles

 

First, chop up the onion, carrots and celery.

Next, brown the sausage and the vegetables with the olive oil in a large soup pot.

While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.

Add the spices to the meat mixture and mix well.

Add the tomatoes, beans and chicken broth.  Stir well, bring to a boil and then reduce heat to LOW.  Cook for 20-30 minutes or until all vegetables are soft.

After the vegetables are cooked through, add the macaroni noodles.  Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.

Once the noodles have cooked thoroughly, it is time to serve!

The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

Pasta, Sausage and Bean Soup
Delicious and spicy!
Author:
Cuisine: American
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp olive oil
  • 1 lb pork sausage
  • 2 carrots - chopped
  • 2-3 celery stalks - chopped
  • 2 tsp minced garlic
  • 1 tsp basil
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 large cartons of chicken broth (around 64 oz)
  • 2 cans of diced tomatoes with juices
  • 2 cans of kidney beans - rinsed
  • ½ box macaroni noodles
Instructions
  1. First, chop up the onion, carrots and celery.
  2. Next, brown the sausage and the vegetables with the olive oil in a large soup pot.
  3. While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.
  4. Add the spices to the meat mixture and mix well.
  5. Add the tomatoes, beans and chicken broth. Stir well, bring to a boil and then reduce heat to LOW. Cook for 20-30 minutes or until all vegetables are soft.
  6. After the vegetables are cooked through, add the macaroni noodles. Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.
  7. Once the noodles have cooked thoroughly, it is time to serve!
  8. The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

 

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This is by far, my absolute favorite soup!  It has such a great flavor, and a wonderful aroma when cooking!  The “spicy” in the title refers to all of the spices added, not a hot flavor.

 

Ingredients:

1 lb ground beef

1 large onion – chopped

1 garlic clove – minced

4 cups beef broth

3 cups water

2 stalks celery – chopped

2 large carrots – chopped

3 bay leaves

1 (15 oz) can tomato sauce

3 cups chopped cabbage

1/2 tsp dried mustard

2 tbsp sugar

2 tbsp apple cider vinegar

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp pepper

1 cup instant brown rice

salt (to taste)

 

First, chop up your onion.

Next, you will need a large soup pan.  Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef.  Cook until meat is thoroughly cooked and the onions have softened.

While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.

Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot.  Then add the beef broth.

Next add the tomato sauce, all of the spices and the 3 cups of water.

Mix the ingredients up well and bring the soup to a boil.  After it begins to boil, cover and reduce to low.  Simmer for about 30 minutes.

After 30 minutes of simmering, add 1 cup of instant brown rice.  Bring back to a boil and then reduce heat to low and cover.  Cook 5 minutes.

Once the rice has cooked, remember to remove the bay leaves before serving!

Serve the soup with a side of french bread or just by itself!

This soup freezes well.  Just pour it into a plastic container with lid, and freeze to enjoy another night!

 

Spicy Beef and Cabbage Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 large onion - chopped
  • 1 garlic clove - minced
  • 4 cups beef broth
  • 3 cups water
  • 2 stalks celery - chopped
  • 2 large carrots - chopped
  • 3 bay leaves
  • 1 (15 oz) can tomato sauce
  • 3 cups chopped cabbage
  • ½ tsp dried mustard
  • 2 tbsp sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp dried marjoram
  • ½ tsp dried thyme
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ½ tsp pepper
  • 1 cup instant brown rice
  • salt (to taste)
Instructions
  1. First, chop up your onion.
  2. Next, you will need a large soup pan. Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef. Cook until meat is thoroughly cooked and the onions have softened.
  3. While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.
  4. Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot. Then add the beef broth.
  5. Next add the tomato sauce, all of the spices and the 3 cups of water.
  6. Mix the ingredients up well and bring the soup to a boil. After it begins to boil, cover and reduce to low. Simmer for about 30 minutes.
  7. After 30 minutes of simmering, add 1 cup of instant brown rice. Bring back to a boil and then reduce heat to low and cover. Cook 5 minutes.
  8. Once the rice has cooked, remember to remove the bay leaves before serving!
  9. Serve the soup with a side of french bread or just by itself!
  10. This soup freezes well. Just pour it into a plastic container with lid, and freeze to enjoy another night!

 

 

 

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