Tavern Soup


I’m guessing this is called Tavern Soup because there is beer in it.  It’s a very simple soup that you make in your crockpot.  You can drink it from a mug so it’s great on really cold day.


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 Cooking!


Roast Chicken Soup

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I’ve made this soup several times in the past but had totally forgotten about it until recently.  I think it started out as a Cooking light recipe but I’m not positive about that.  It’s a little weird in that there are both noodles and potatoes in it but it works.  When the potatoes start to break down, they thicken up the broth nicely.  I don’t always put the evapoated milk in (as in the picture) and it doesn’t *really* need it if you want to leave it out.

This recipe is a great way to use a rotisserie chicken or if you don’t have that, try Cooked Chicken for Recipes ~ Barefoot Contessa Style .


Roast Chicken Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.

Reduce heat. Stir in the milk; heat through (do not boil).

Makes 6-8 servings.


Happy Cooking!


Minestrone Soup II

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I love minestrone soup  ~I think it’s my favorite at the moment.  This recipe is just loaded with veggies and it’s delicious!

I used dried herbs instead of fresh and I used great northern beans and it worked out fine. I don’t see why you couldn’t just add the pasta to the soup instead of cooking it separately. I did it separately but don’t see the point. This makes a TON of soup so it’s great for freezing.  it’s also one of those soups that tastes even better the next day.


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

Happy Cooking!


Cheesey Chowder


We had snow yesterday!  OK, they were flurries but I have never seen flurries in November in the 14 years we have lived here.  Zippy was not impressed but I was!

Here’s the proof ~ snow on our deck:


BTW,  it’s going to be in the 60s on Monday, LOL!

Anyway, it was a great day for soup.  This recipe is very easy to make and it’s so good and warming.  I didn’t add the bacon because of the bacon hater in the family but otherwise I didn’t change anything (I’m shocked!)


Cheesey Chowder

2 carrots, thinly sliced
1 stalk celery, finely chopped
1 small onion, finely chopped
1/2 small green pepper, finely chopped
1/4 cup butter
2 garlic cloves, minced
1/3 cup flour
2 cups chicken broth
2 cups milk
2 cups shredded Cheddar cheese
salt, to taste
pepper, to taste
4 bacon slices, cooked and crumbled

Melt butter in soup pot over medium-high heat. Add the vegetables and garlic and cook, stirring constantly, until tender, about 5 to 7 minutes.

Add the flour and cook, stirring constantly, for 1 minute. Stir in broth and nilk and cook for 5 minutes or until mixture is slightly thickened and bubbly.

Add cheese by the handful, stirring after each addition to avoid clumps of cheese. Add salt and pepper and stir until well blended. If you to add a little more milk to reach your desired consistency, that’s fine.

Serve with crumbled bacon on top.

Makes 7 cups or about 5 servings or so.


Happy Cooking!


Chicken Rice Soup with a Kick!

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Well, my fix seems to be working but this computer is PAINFULLY slow now. I guess I need to work on that now. I think we’ll have to get a new one before too long. Maybe I’ll find a good buy during the holidays. If I don’t update for a few days, you’ll know it has finally died. I am having a terrible getting pictures to load so they are going to look wacky for awhile.

This soup is so good and would be fantastic if you had a cold. The kick isn’t too much of one ~ I didn’t have any problems with it and I can be a wimp with spicy food. The recipe calls for 4 cups of stock but I used 8 cups and also added a couple of chicken boullion cubes ~ otherwise I didn’t change anything.


Chicken and Rice Soup with a Kick!

4 cups chicken stock
2 cup cubed, cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup uncooked rice
1/4 cup minced fresh cilantro or parsley
1/2 tsp regano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/8 tsp crushed red pepper flakes

Combine all ingredients in a soup pot and bring to a boil

Reduce heat and let simmer for 30 minutes or until the veggies and rice are tender.

Makes 4 to 6 servings.

Happy Cooking!


Chicken Tortilla Soup


This is one of my very favorite recipes on Recipezaar ~ it’s one I make often.  For the chicken I just buy a couple packages of raw chicken tenders and cube them up.  Then I toss them into the soup.   I add a can of black beans, rinsed, and I usually use a can of green chilies instead of the jalapenos.  I also use fire roasted diced tomatoes.  Sometimes I make corn tortilla strips to use on top, or use crushed tortilla chips or I buy tortilla strips.

The link to the recipe ~ Amazing Chicken Tortilla Soup!

I served it with My Mexican Salad

Happy Cooking!

Minestrone Soup


I love soup and make it quite a bit ~ even in the steamy hot summer.

I found this recipe in my pile of recipes to try and it started out as a copycat recipe but I have changed it around to suit us.  I think it was a copycat of Olive Garden minestrone but it didn’t really taste like it at all to me.  So, I changed it up and made it mine.

Minestrone Soup

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable or chicken broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes, drained
2 carrots, sliced into discs
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 handfuls of baby spinach
1/2 cup small or medium shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable or chicken broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight servings.

Happy Cooking!

Spinach and Tortellini Soup


It’s September and even though it’s not the least bit cool here, I feel like making soup!

This recipe is easy and I often make it for a weekend lunch. I always leave the bacon out since DH does not like bacon in recipes ~ imagine that! I could LIVE on bacon, LOL! Sometimes I use dried tortellini and sometimes the refrigerated kind ~ it just depends on what I can find.

Spinach and Tortellini Soup

1 (10 ounce) package fresh spinach, washed
1 tablespoon olive oil
2 slices bacon, finely diced (optional)
1 teaspoon minced garlic
1 medium onion, diced
9 cups chicken broth
1 (28 ounce) can diced tomatoes
2 teaspoons Italian seasoning
1 (9 ounce) package refrigerated tortellini
1 (15 1/2 ounce) can great northern beans, undrained
salt and pepper
freshly grated Parmesan cheese

Wash spinach thoroughly and tear into pieces.

Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes. Stir in broth, tomatoes and seasoning and bring to a boil. Add tortellini and simmer just until tender, about 7 to 10 minutes.

Add spinach, salt and pepper to taste and beans. Heat until warmed through.

Top with Parmesan cheese and serve.

In my soup bowl with Parmesan on top

In my soup bowl with Parmesan on top

Happy Cooking!