Slow Cooker Tavern Soup Revisited

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Five years ago today, I blogged about this soup and I decided to do so again.  I love this soup.  My brother made this for us many years ago and I’ve made it since then.  It’s perfect for this time of year when it’s cold out.  It’s very easy to pour in a mug ~ no spoon needed!

Tavern Soup

Tavern Soup

1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup green pepper, finely chopped
1 small onion, finely chopped
3 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can light beer, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese

Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.

After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth (I just use a stick blender and blend in the crock and it works great). Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

Happy Coking!

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Cheddar Cheese Soup

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It’s been so cold here over the past few days like it has been in many places.  Soup seemed like a logical choice for dinner so off I went to search out a recipe in my cookbooks.

This recipe has a lot of ingredients but they all work together to make a wonderful, flavorful soup.  This recipe is not hard to make and it helps to get all the ingredients ready before you start since it cooks up quickly.

The croutons are from my recipe that I posted yesterday and they are great in this soup!  Here’s the link ~ Make Your Own Croutons

Cheddar Cheese Soup

Cheddar Cheese Soup

6 tbsps butter
3/4 cup minced onion
3/4 cup minced carrot
1/2 cup minced celery
4 tbsps flour
1/2 tsp salt
1/8 tsp pepper
1/2 tsp paprika
pinch cayenne pepper
4 cups chicken broth
1 cup heavy cream
2 tbsps dry sherry
3 cups grated sharp cheddar cheese
1/4 chopped parsley for garnish
Croutons, optional

In a large pot, melt the butter and saute the onion, carrots, and celery for about 8 minutes. Sprinkle in the flour and all the seasonings and blend. Gradually add the chicken broth, stirring constantly until thickened. Reduce the heat to a simmer and add the cream and sherry, stirring. Add the cheese in cupfuls, stirring each until melted into the soup.

Garnish with parsley and croutons, if desired, and serve at once.

Cheddar Cheese Soup 2

Makes 4-6 servings.

Source:  Lagniappe

Happy Cooking!

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Creamy Tomato Pesto Soup

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This soup is just divine!  I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone.  Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.

It is super easy to make.  If you don’t have a stick blender, you can just eat it as is and it will be just as delicious.  I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.

Creamy Tomato Soup

Creamy Tomato Pesto Soup

2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.

Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.

Using a stick blender, blend until smooth. If no stick blender is available, serve as is.

Serve with crackers or garlic bread if desired.

Makes 4 servings.

Adapted from Paws-itively Good Chow

Happy Cooking!

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Garden Minestrone from Fresh from the Farmstand

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Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook.  Don’t forget to sign up for my giveaway of a copy of this cookbook!  To enter, go to  THIS POST!  Entries on any other posts or on Facebook will not be counted!

I LOVE minestrone soup!  I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner.  I read the ingredients and that’s as far as I go.  I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me.  And that’s what happened with this recipe.  I didn’t start with dried beans so I used two cans of navy beans, rinsed.  My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans.  Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach.  In place of the water used to cook the dried beans, I used chicken broth.  I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe?  I followed the recipe just using my substitutions.  You can make any recipe your own and this is just a good example of it.  This particular recipe is so good and that makes it easy to add your own ingredients.  My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.

The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa.  Here is her recipe the way it is in the book.

Garden Minestrone

2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley

In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.

Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.

Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.

Garnish with Parmesan, if desired.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Shells and Spinach Soup

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This soup is really like Minestrone and very easy to make.  I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup.  I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes.  I also just ripped up the spinach instead of chopping it ~ very easy.  Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!

I found the recipe in a Taste of Home Christmas recipe magazine.

Shells and Spinach Soup

3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish

In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.

Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.

Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.

Serve in soup bowls and sprinkle with Parmesan cheese.

Makes 4 to 5 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Easy Potato Soup

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My house was freezing yesterday which made me think of soup which made me think of potato soup.  Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction.  Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.

This is a very easy recipe.  I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t.  Just make sure you remember to bake your potatoes earlier in the day.  I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store.  It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.

Easy Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese

In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.

In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.

Add the potatoes, cream and Tabasco and heat through but do not boil.

Garnish with bacon or bacon bits and cheese.

Makes 4 servings.

Happy Cooking!

Recipe Re-run ~ Minestrone Soup II

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I have spent lots of time today figuring out my new camera which leaves little time for posting so I am going to repost one of our favorite soup recipes.  I wish I had the ingredients so I could make it today!

Minestrone Soup II

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and so up is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drop a dollop of olive oil on top and serve.

Here’s a link to the original post ~ Minestrone Soup II

Happy Cooking!