Archive for the ‘Soups’ Category



  • White wine
  • mushrooms
  • browned ground beef (or turkey)
  • 1 28-ounce can diced tomatoes
  • 1 32-ounce container chicken broth
  • 1 15-ounce can white beans (I use chick peas)
  • 1 15-ounce can kidney beans (optional)
  • 1 9 or 19 ounce package frozen green beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 5-ounce bag fresh spinach or 1 10-ounce box frozen spinach, thawed


  • Brown the ground beef and set aside
  • Simmer the mushrooms in the white wine until the mushrooms are tender.
  • Add the tomatoes and their liquid and bring to a simmer. Cook for 2 minutes.
  • Add the broth, white beans and kidney beans (if using) and bring to a simmer.
  • Add the green beans and cook until tender, about 3 minutes.
  • Add the salt, pepper, and cook until wilted.
  • Add the ground beef/turkey and simmer for a few minutes.

Any leftovers will freeze well. Can you tell that fall is here?


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Mediterranean Salsa Soup


3 garlic cloves
1 onion
Olive oil
28 oz can diced tomatoes, including juice
10 oz can undiluted chicken or vegetable broth
½ cup salsa
1 can tuna
Boiled chicken breast, cut into bite sized pieces (both are optional)
4 cups baby spinach
1 cup frozen corn
½ tsp pepper
½ tsp oregano
feta cheese (optional)


Mince garlic and coarsely chop onion. Lightly coat a large saucepan with oil and set over medium high heat. Add garlic and onion and stir often until onion begins to soften, 2 to 3 minutes. Stir in tomatoes and juice, broth & salsa. Bring to a boil, stirring occasionally.

Crumble in tuna or chicken. Add spinach, corn, pepper & oregano. Stir until hot and spinach is wilted.

Goes great with scones!

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Hamburger Soup


1 1/2 lbs ground beef
1 medium onion finely chopped
28 oz can of tomatoes
2 cups water
3 10 oz cans of consumme or beef broth
1 can tomato soup
4 chopped carrots
2 bay leafs
3 celery stalks, chopped
1/2 cup barley


Brown meat & onions. Drain. Add everything else. Simmer minimum 2 hours. Or put in slow cooker at lunch to have for dinner.

This one we got from the Heighs & it’s become a family favorite.

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Corn and Chicken Chowder

From the kitchen of my Auntie Heather

Cook 1/2 cup chopped onion, and 1/2 cup chopped celery in 2 Tbsp butter. Add 2 Tbsp flour to mixture when veggies are soft. Add mixture to chicken broth.

Bring 4 cans (4 1/2 cups) of chicken broth with veggie mixture to a boil.

Add 2 boneless chicken breasts cooked and chopped and 3-4 potatoes chopped to soup.

Simmer 10 min.

Add 1 tin corn, 1 tin creamed corn, and 1 tin cream of chicken (or anything) soup.

Heat it through, and serve with grated cheese and cornbread.


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