Soups Archives

Category: Soups

03
Sep
2018

Garden Vegetable Chowder

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Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!

Do you have an overabundance of garden veggies or a produce drawer (filled with veggies) in your refrigerator begging for mercy? If so, then do I have a SOUP for YOU! I found it in one of my old Taste of Home magazines from July 1998 (yes… I kept them ALL from years of subscriptions!)..

Well, it’s actually a thick, wonderful vegetable chowder that is filled with a LOT of veggies… such as carrots, potatoes, cauliflower, bell peppers, onions, broccoli, and celery. The best part besides using all those yummy vegetables? Trust me – this chowder is EASY to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do I Make Garden Vegetable Chowder?

Sauté chopped onions and green bell peppers in butter. While they are cooking, prep the remaining veggies.

The vegetables in this chowder besides the onions and bell peppers are carrots, red potatoes, celery, broccoli, and cauliflower. These additional veggies are all cut into bite sized pieces. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture in pan.

Bring this mixture to a boil. Once the liquid is boiling, reduce the heat. Cover the pan, and simmer the soup for 20 minutes.

Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.

Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

Time For Some Cheese!

Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted.

Serve The Garden Vegetable Chowder

Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve it immediately, and enjoy a hot bowl of veggie chowder!

I really hope you enjoy this thick, creamy and DELICIOUS garden vegetable chowder! It’s so easy to make, and I think you will really LOVE it! What a delicious way to get your kids (or spouses or friends) to eat their veggies!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes you might enjoy, including:

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Recipe Source: Taste of Home Magazine, July 1998 edition.

5 from 1 vote

Garden Vegetable Chowder

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year!

Category: Soup

Cuisine: American

Keyword: vegetable chowder

Servings: 6

Calories Per Serving: 356 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup butter
1/2 cup onion ,chopped
1/2 cup green bell pepper ,chopped
1 cup (EACH) potato/celery/broccoli/cauliflower/carrots ,chopped, sliced or florets
3 cups water
3 cubes chicken bouillon
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all purpose flour
2 cups milk
1 Tablespoon parsley
2 cups cheddar cheese ,grated

US Customary - Metric

Instructions

Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.
Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes.
Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup. Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.
Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve... and enjoy!

Nutrition Facts

Garden Vegetable Chowder

Amount Per Serving (1 (1/6) of total)

Calories 356 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 68mg23%

Sodium 775mg34%

Potassium 554mg16%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 7g8%

Protein 15g30%

Vitamin A 4580IU92%

Vitamin C 39.8mg48%

Calcium 408mg41%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Jan
2018

Weight Watchers French Onion Soup

categories: Soups

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You’ll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

If you enjoy a robust, flavor-filled bowl of soup, but are dieting OR looking to cut a few calories, then you will LOVE this recipe for Weight Watchers French Onion Soup! It has caramelized onions and the amazing flavor of the original, but with less calories!

On a cold day recently, I was craving a big bowl of French Onion Soup, but since I am watching my calories, and have lost over 26 pounds the past several months, I wanted the TASTE of this delicious soup, but without the extra calories from bread and that yummy, gooey CHEESE! The most difficult thing about making this (and it’s a cinch), is cutting up those crazy onions (wiping away the tears!).

So… I found this recipe using my Weight Watchers app, and decided to try it. The original recipe was designed to use a slow cooker, but it took almost 12 hours to make, so I modified the recipe so it could be made on the stove top in about 40 minutes total (prep and cook time). OH MY GOODNESS… it is so incredibly delicious! The caramelized onions swimming in a rich, flavorful broth, and a bit of Parmesan cheese on top tasted amazing. I didn’t even miss the bread! You need to make this soup ASAP!

My husband and I LOVED this meal, and since a serving size is 1½ cups, we each had a large bowl of soup (with a salad on the side). *Note: I made HALF the recipe… so my photos reflect this!) Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Onions (and wipe away the tears)

Peel onions and thinly slice. Remember, slicing onions is not for sissies… (wiping away more tears). I cut them in half (top to bottom), then peeled them and then sliced.

Caramelize The Onions

Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring often. This will take about 20 minutes. I made a salad while the onions were cooking, but came back and gave them a good stir every few minutes!

**Here’s my tip on cooking the onions… don’t rush the process. Take your time cooking the onions… you want them nice and brown, caramelized, soft and fragrant, for the best tasting soup!

Finish “Building” The Weight Watchers French Onion Soup

Once the onions are wonderfully brown (and smell so good!), add a bay leaf and some fresh thyme to the skillet. If you do not have access to fresh thyme, you can add dried thyme, but you will need to reduce the amount by 1/3, since dried herbs are more concentrated in flavor.

Add sherry, minced garlic, sugar, chicken broth and beef broth to skillet. Stir well, to combine all ingredients. Let this cook for 20 minutes, stirring occasionally. This will allow the alcohol (sherry) to burn off, and allow the flavors to develop. When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.

Time To Eat!

Ladle the soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and enjoy! Here’s a photo of my bowl of soup BEFORE I gobbled it up!.

Shown below is a photo of my husband’s bowl of soup. He wanted a bit of the traditional melted “stringy” cheese on his at the last minute, so I grabbed a thin slice of Swiss cheese we keep on hand for sandwiches.

The cheese was put on the top and I microwaved the soup for about 30 seconds to melt the cheese. It was nice and “gooey” and stringy… just the way he likes it (and only added 70 more calories!)

We both really loved this soup! If you happen to follow a Weight Watchers plan, the total for this delicious bowl of “yummy-ness” is 3 Smart Points! I highly recommend this recipe… low in calories, high in taste and satisfaction! Have a great day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes to check out, including:

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Recipe Adapted From: https://www.weightwatchers.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Weight Watchers French Onion Soup

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

Category: Soup

Cuisine: French

Keyword: french onion soup

Servings: 6 (1½ cup) servings

Calories Per Serving: 116 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6-7 large uncooked brown onions , peeled and thinly sliced (approx. 3 lbs.)
2 Tablespoons unsalted butter
2 teaspoons salt
1 bay leaf
5 sprigs fresh thyme (plus extra if using for garnish)
1/4 cup sherry
2 teaspoons minced garlic
1 teaspoon granulated sugar
3 cups beef broth (reduced sodium)
3 cups chicken broth (reduced sodium)
1 teaspoon soy sauce (low sodium)
1/4 teaspoon black pepper
3 Tablespoons grated Parmesan cheese (to garnish hot soup)
Additional sprigs fresh thyme (to garnish hot soup)

US Customary - Metric

Instructions

Peel onions and thinly slice.
Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring every couple of minutes. This will take approximately 20 minutes. Once the onions are wonderfully brown (and smell so good!), add a bay leaf and fresh thyme sprigs to the skillet (if using dried thyme, reduce by 1/2 the amount used). Add sherry, minced garlic, sugar, beef broth and chicken broth to skillet. Stir well, to combine all ingredients. Let this mixture cook, uncovered for 20 minutes on medium heat, stirring occasionally. This will burn off the alcohol (sherry). When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.
Ladle the hot soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and ENJOY! (the leftovers are wonderful, as well!)

Nutrition Facts

Weight Watchers French Onion Soup

Amount Per Serving (1 serving (1½ cups))

Calories 116 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 1751mg76%

Potassium 326mg9%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Vitamin A 180IU4%

Vitamin C 18mg22%

Calcium 72mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Oct
2017

Chicken Wild Rice and Bacon Soup

categories: Bacon, Chicken, Main Dishes, Soups

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Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup! Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

I found this recipe in a cookbook I bought for my friend Shari last Christmas! I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook. It was funny (and kind of sad) when she gave it back to me and told me to keep it. Gadzooks!

Of course, I kept it (a small sacrifice, right?), and I have loved finding new soup recipes for our family in it, including THIS one. My husband and I loved this amazing Chicken wild rice soup (with bacon)!

Scroll Down for A Printable Recipe Card At the bottom Of the Page

Is This An Easy Soup To Prepare?

The chicken wild rice soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that, it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it! Here’s how to make the soup:

How To Make Chicken Wild Rice and Bacon Soup

Cook bacon pieces in a large, heavy pot. *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife).

Cook the bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Add Wild Rice And Cook Until Tender

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. TIP: You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Add the heavy whipping cream. Stir to combine. Return the chicken wild rice soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Once chicken wild rice soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

Chicken Wild Rice Soup Is Ready To Serve!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy? Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

I really hope you will consider trying this soup! I know it’s hard to look at a picture and wonder if it actually tastes good… but it does! The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well. You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight. Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Looking for More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy, comforting homemade soup recipes, including:

Interested In More Recipes?

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Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

0 from 0 votes

Chicken Wild Rice and Bacon Soup

Prep Time

20 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 25 mins

Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!

Category: Soup

Cuisine: American

Keyword: chicken wild rice soup

Servings: 4 servings

Calories Per Serving: 471 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6-7 slices thick cut bacon , cut into 1" strips (use kitchen scissors or sharp knife to cut)
1 Tablespoon butter
1 carrot , peeled and chopped
1 yellow onion (medium), chopped
2 cloves garlic , minced
1/2 teaspoon dried thyme
1/4 cup dry white wine
4 cups chicken broth
1 cup uncooked wild rice
1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
3 Tablespoons heavy whipping cream
Salt and fresh ground black pepper , to taste

US Customary - Metric

Instructions

Cut bacon into 1" strips with kitchen scissors (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!

Nutrition Facts

Chicken Wild Rice and Bacon Soup

Amount Per Serving (1 serving)

Calories 471 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 62mg21%

Sodium 1291mg56%

Potassium 669mg19%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 3g3%

Protein 20g40%

Vitamin A 2655IU53%

Vitamin C 20.2mg24%

Calcium 39mg4%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups

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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right!

This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids. This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Albondigas Soup

Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender, but not yet browned.

Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth. They will sink to the bottom of the pot. I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan.

When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is a family favorite, and I really think you will enjoy it!

Thanks for stopping by, and I invite you to come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes to choose from, including:

Mom’s Old-Fashioned Chili
Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
Chicken Noodle Soup
Butternut Squash Soup with Bacon
Creamy Pumpkin Coconut Soup

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Recipe Source: Mrs. Phyllis Dean

0 from 0 votes

Albondigas Soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: albondigas soup

Servings: 6 servings

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the broth:

1/2 cup onion , chopped
2 Tablespoons vegetable oil
1/2 teaspoon chili powder
dash garlic powder
1 can Campbells Bisque of Tomato Soup
3 cans Campbells Condensed Beef Consomme soup
3 cans water
1½ cups carrots , sliced
1½ cups celery , diced

For the meatballs:

1 pound ground beef
1/2 cup COOKED rice
1 Tablespoons cornstarch
dash garlic powder
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup parsley flakes

US Customary - Metric

Instructions

Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Nutrition Facts

Albondigas Soup

Amount Per Serving (1 serving)

Calories 338 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1493mg65%

Potassium 822mg23%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 5760IU115%

Vitamin C 11.3mg14%

Calcium 73mg7%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Jan
2017

Beef and Barley Soup

categories: Beef, Main Dishes, Soups

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You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr. We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup. A big bowl of hot soup sounded perfect on such icy cold days!

When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.

The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup). Interested? Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Beef And Barley Soup

Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Time To Cook The Soup!

Add water, salt, and a couple of bay leaves to the pot. Stir well, and bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time).

The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth. Season with ground black pepper. Add additional salt, if needed (to taste). Stir well.

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks. The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef And Barley Soup Is Ready To Enjoy!

When done cooking, remember to take out the bay leaves, then ladle some of this delicious beef barley soup into individual bowls. If you want, garnish each bowl of soup with a bit of dried or fresh chopped parsley, and serve!

Hope you enjoy this simple, yet hearty and filling beef barley soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today! The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot beef and barley soup… and enjoy your day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious soup recipes I’m confident you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.skinnytaste.com/beef-barley-soup/

0 from 0 votes

Beef and Barley Soup

Prep Time

10 mins

Cook Time

2 hrs 15 mins

Total Time

2 hrs 25 mins

You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!

Category: Soup

Cuisine: American

Keyword: beef and barley soup

Servings: 7 ½ cup servings

Calories Per Serving: 266 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon oil
1½ pounds beef round stew meat (1-2 inch pieces)
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic , minced
6 cups water
1-2 teaspoons salt (season to taste)
2 bay leaves (in spice section-added for seasoning)
2/3 cup dry barley
1/2 teaspoon Ground black pepper (approx. 1/2 teaspoon)
Additional salt , to taste
Dried parsley (for garnish-optional)

US Customary - Metric

Instructions

Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
Add chopped carrots, onion, celery and minced garlic. Stir to combine.
Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Nutrition Facts

Beef and Barley Soup

Amount Per Serving (1 1/2 cup serving)

Calories 266 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 75mg25%

Sodium 399mg17%

Potassium 405mg12%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 2g2%

Protein 29g58%

Vitamin A 3085IU62%

Vitamin C 3.3mg4%

Calcium 34mg3%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Oct
2016

Italian Orzo and Spinach Soup

categories: Soups

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Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!
We’ve had some stormy, windy, and rainy weather in Oregon lately. I decided to make a big pot of Italian Orzo Spinach Soup for dinner! The soup sounded so scrumptious, comforting, and WARM on a wet, cold, and blustery day! It was wonderful (the soup, NOT the weather).

I found the recipe while searching Pinterest and decided to give it a try! Glad I did, because this was a very delicious meal, PLUS we had great leftovers for our family! Italian Orzo Spinach Soup is extremely easy to prepare! It also can be ready in about 30 minutes, which is fairly “do-able” on a busy night, after a long day!

Scroll down for A Printable Recipe Card At The Bottom Of The Page

How To Make Italian Orzo Spinach Soup

In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.

Add the diced carrots and celery to the onions, then add the minced garlic. Stir to combine, then cook the veggies, stirring occasionally for another 3-4 minutes.

Cook The Italian Orzo Spinach Soup

Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the Italian orzo spinach soup cook on a low simmer, uncovered, for 10-12 minutes.

When done, the pasta should be al dente. Be sure to stir the soup occasionally, scraping the bottom, to make sure the pasta doesn’t stick to the pot.

Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes. The spinach will wilt as it cooks in the soup.

This is what the Italian orzo spinach soup will look like when it’s is done! The spinach will be wilted and the orzo pasta will have greatly expanded in size.

Time To Serve This Delicious Soup!

Now all that is left to do before serving is to taste test it. Season the soup with salt and pepper, to taste. To serve, ladle this delicious Italian orzo spinach soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve… and enjoy a hot bowl of delicious, homemade Italian orzo spinach soup!

See how simple that was? In no time at all and with minimal effort, you can enjoy a big pot of Italian orzo spinach soup on a cold day! The leftovers are wonderful, as well. This would be a great soup to have for lunch with a side salad. YUM. Sure hope you will consider making this Italian orzo spinach soup. I’m sure I will be making it again!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of great soup recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a blessed day.

Recipe Source: http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/

0 from 0 votes

Italian Orzo and Spinach Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Make a big pot of Italian Orzo and Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!

Category: Soup

Cuisine: Italian

Keyword: Italian orzo spinach soup

Servings: 6 servings

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons olive oil
1 small white onion (diced)
1 cup diced carrots
1 cup diced celery
3 cloves garlic (minced)
6 cups chicken OR vegetable stock
1 can (14 ounces) fire-roasted diced tomatoes OR regular diced tomatoes
1½ cups orzo pasta (uncooked)
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
4 cups fresh baby spinach leaves (loosely packed)
Salt and pepper , to taste
Grated Parmesan cheese (for garnish)

US Customary - Metric

Instructions

In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
Add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.
Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, pasta should be al dente. Stir soup occasionally, scraping the bottom, to make sure pasta doesn't stick to the pot.
Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes.
Taste test soup. Season with salt and pepper, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy!

Nutrition Facts

Italian Orzo and Spinach Soup

Amount Per Serving (1 serving)

Calories 329 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 574mg25%

Potassium 598mg17%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 8g9%

Protein 14g28%

Vitamin A 5820IU116%

Vitamin C 10.9mg13%

Calcium 130mg13%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Sep
2016

Olive Garden Chicken Gnocchi Soup

categories: Copycat Recipes, Soups

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This delicious, copycat version of Olive Garden’s beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes, for lunch or dinner!
Last year a friend from out of state was staying in our home for several days. My friend Patti and I went to a local restaurant, where I tasted an amazing soup… Olive Garden Chicken Gnocchi Soup! It was so good I’ve been on a quest ever since, to find a great recipe to duplicate it.

I think I found a great recipe on Pinterest. The soup tastes amazingly similar to the restaurant version, and it is crazy delicious! Did I mention it only takes 25-30 minutes from start to finish to make, as well? Yep. EASY and delicious – now that’s my kind of meal! Here’s how you make this main course soup:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Olive Garden Chicken Gnocchi Soup

Add butter and olive oil to a large soup pot. Turn heat to medium-high heat, and melt butter. Add diced onion and celery and sauté for 3-4 minutes, stirring occasionally, until onions are translucent and tender. During the last minute, add the minced garlic and continue cooking, stirring to prevent garlic from burning.

Once onions and celery are tender, add the flour to the pan. Stir to combine all the ingredients. This makes a “roux” which helps to thicken the soup. Cook the roux for an additional minute, stirring well.

Add the half and half and the chicken broth to the soup pot, and stir well, to fully combine ingredients.

The chicken gnocchi soup will look like the photo below. Continue to cook, stirring frequently until the soup begins to thicken.

Finish Making The Chicken Gnocchi Soup

Once the soup has begun to thicken, add the shredded carrots, chopped spinach, fresh thyme leaves, diced chicken breast, and potato gnocchi. Stir well, to fully blend all these ingredients into the chicken gnocchi soup.

Continue to cook the soup on medium heat until soup is heated through, and the potato gnocchi is fully cooked (between 5 and 10 minutes). The soup will thicken up a bit more, too. See that good looking gnocchi? YUM.

Serve The Olive Garden Chicken Gnocchi Soup

Once the chicken gnocchi soup is finished cooking, give it a taste test. Season with salt and ground black pepper, to taste. See the bites of gnocchi, chicken, spinach and shredded carrots in the photo below? This is a meal in a bowl, friends!

Ladle the creamy soup into serving bowls, and serve this chicken gnocchi soup while HOT! I think you’re gonna love this soup… we sure did! The potato gnocchi in the soup taste like little dumplings!

We ate our Olive Garden chicken gnocchi soup with thick slices of crusty French bread. French bread tasted GREAT dipped in the soup to “sop up” some of that delicious creamy broth!

Sure hope you will consider making this absolutely delicious and filling chicken gnocchi soup. It’s quick and easy to prepare on a busy day, but is so filling and super delicious! The leftovers were just as good, as well! Have a great day, and thanks for taking the time to check out this recipe. Hope you enjoy it.

Looking For More GNOCCHI Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some delicious gnocchi recipes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://therecipecritic.com/2016/09/creamy-chicken-gnocchi-soup-olive-garden-copycat/

0 from 0 votes

Olive Garden Chicken Gnocchi Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This delicious, copycat version of Olive Garden's beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes... for lunch or dinner!

Category: Soup

Cuisine: Italian

Keyword: chicken gnocchi soup

Servings: 6 servings

Calories Per Serving: 383 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter
1 Tablespoon olive oil
1 cup brown onion , diced
1/2 cup celery , diced
2 garlic cloves , minced
1/4 cup all-purpose flour
2 cups half and half
1 can (14 ounces) chicken broth (**See NOTES section below for tip)
1 cup shredded carrots
1 cup fresh spinach leaves , chopped (may substitute frozen, chopped spinach-drained well)
1 Tablespoon fresh thyme leaves
1 cup cooked chicken breast , diced
1 package (16 ounces) potato gnocchi (found in pasta aisle)
Salt and ground black pepper , to taste

US Customary - Metric

Instructions

Place the butter and olive oil in a large soup pot. Melt butter on medium-high heat. Add diced onion and celery. Sauté until onions are translucent and tender (about 3-4 minutes), stirring occasionally. During the last minute, add the minced garlic.
Add flour to the pan, stir well, to combine (this makes a "roux"). Continue to cook this for an additional minute.
Add the half and half, then the chicken broth to the soup pot. Mix well, to combine, and continue to cook, stirring frequently until the soup begins to thicken.
Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken and gnocchi. Simmer on low for 5-10 minutes, until soup is heated and thickened, and gnocchi have fully cooked. Taste and season with salt and pepper, if desired.
Serve hot... and enjoy!

Recipe Notes

If you prefer a thinner soup, simply add an additional can of chicken broth to soup. (I like it thick and creamy, so only used one can!)

Nutrition Facts

Olive Garden Chicken Gnocchi Soup

Amount Per Serving (1 serving)

Calories 383 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Cholesterol 64mg21%

Sodium 625mg27%

Potassium 381mg11%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 2g2%

Protein 14g28%

Vitamin A 4585IU92%

Vitamin C 12.5mg15%

Calcium 137mg14%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Soups

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Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

0 from 0 votes

Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Aug
2016

Split Pea and Ham Soup (and how to can it)

categories: Canning And Preserving, Soups

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Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Last week I decided to can some Split Pea and Ham Soup to store in our pantry for the cold Fall and Winter months ahead. It’s always satisfying to pull out a homemade “bone-warming” hearty soup out of our pantry when it’s cold and stormy outside!

Guess what? Even if you don’t can jars of food, this is a delicious, easy, and economical soup to prepare for your family! This recipe makes a big pot of split pea and ham soup.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Split Pea And Ham Soup

Combine 2 cups of split peas (a one pound bag) with water in a large soup pot. I used water PLUS added 2 large chicken bouillon cubes for flavor. Cook the split peas on medium-low for about an hour, just until they become tender.

Puree The Cooked Split Peas

Use an immersion blender to completely blend the peas until smooth. I puréed the peas until smooth, but it’s okay to leave them a bit chunky, if that’s how you enjoy them. NOTE: You can also process the peas and liquid in a food processor or blender. If using these appliances, work in batches, a little at a time, until puréed.

Make The Split Pea And Ham Soup

Add the carrots, ham, onion, bay leaf, and allspice to the puréed pea mixture in soup pot.

Bring the split pea and ham soup to a boil using medium-high heat. Once the soup is boiling, reduce heat to low. Cook the soup on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Once fully cooked, the split pea and ham soup will be ready to eat (if NOT canning).

How To Can Split Pea And Ham Soup

If canning, while soup is cooking, prepare pressure canner, canning jars and flat lids per manufacturer instructions (for cleaning, heating, etc.). Typically I put clean canning jars on a dish towel lined baking sheet. Let the jars heat in a 225 degree oven for about 20 minutes before filling.

Ladle the hot split pea and ham soup into prepared hot jars. Leave 1 inch headspace in each jar. The soup will thicken during the canning process, by the way!

Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust the headspace, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a proper seal. Place a prepared flat lid on each jar, then tighten the screw band on, to fingertip tightness.

Carefully place the prepared jars of soup into the prepared pressure canner using canning tongs. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR specific pressure canner. Example: Bring to boil, vent steam for 10 minutes, close vent, etc..

How Long To Process The Split Pea and Ham Soup In Pressure Canner

Process jars of soup at 10 pounds pressure. Pint jars are processed for 75 minutes and Quart jars are processed for 90 minutes.

When processing time is done, turn the heat off. Let the pressure in your canner drop to zero on it’s own. Wait a couple additional minutes, then open vent. Let canner sit for an additional 10 minutes once vent is open. Carefully remove lid, then remove jars, using canning tongs.

Place the hot jars of split pea and ham soup onto a dish towel. Do NOT set jars directly onto kitchen counter, because the extremely hot jars could crack, because of temperature variations. Let the hot jars cool undisturbed, for 24 hours, then label the jars of soup, and store in your pantry.

This recipe (from one of myBall canning books), makes 5 pint sized jars or 2 quart sized jars of split pea and ham soup. I made 5 pint jars this time, and now they are happily shelved in our pantry for a “rainy” day!

Canned split pea and ham soup tends to thicken quite a bit during the processing. When you open a jar, simply add a little bit of hot water to the soup. Heat soup until hot, and serve! It’s delicious!

It’s very fulfilling to prepare canned foods to stock our pantry with foods like this split pea and ham soup! I hope you enjoy the canning process, as well as this wonderful tasting soup! Have a great day!

Looking For Other Canning Recipes On This Blog?

You can find my canning recipes in the Recipe Index in the top Menu Bar at the top of each blog post. Some of my canning recipes include:

I have many more canning recipes, including lots of Jam recipes, too! Hope you will check them out in my Recipe Index!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 403.

5 from 2 votes

Split Pea and Ham Soup (and how to can it)

Prep Time

1 hr 30 mins

Cook Time

1 hr 15 mins

Total Time

2 hrs 45 mins

Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!

Category: Soup

Cuisine: American

Keyword: split pea and ham soup

Servings: 10 cups (5 pints)

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried split peas
8 cups water
2 large chicken bouillon cubes (optional, but adds additional flavor to broth)
1 cup diced ham
1 ½ cups sliced carrots
1 cup chopped onion
¼ teaspoon ground allspice
1 bay leaf
Salt and Pepper , to taste

US Customary - Metric

Instructions

Place split peas, water and chicken bouillon cubes into a large saucepan or soup pot (stainless steel is best). Bring the ingredients to a boil with medium-high heat, stirring occasionally. Once they come to a boil, turn down the heat to a low simmer; let the peas continue to cook for about an hour (or until the split peas become tender).
When peas are done, purée peas and liquid, using a stick immersion blender OR processing in batches using a food processor. If using food processor, return purée to pan.
Prepare pressure canner, jars, lids, etc. per manufacturer guidelines.
Add ham, carrots, onion, allspice and bay leaf to soup. Bring soup to a boil. Reduce heat to low and cook for 30 minutes. Season soup with salt and pepper, to taste. If soup is a bit too thick, you can thin it out a little by adding a bit of boiling water to pan. Stir to combine. Remove bay leaf.
Place hot, prepared jars on a dish towel. Ladle the soup mixture into jars, being sure to leave 1 inch headspace on each jar. Remove or add liquid, as necessary, to ensure correct headspace. Remove air bubbles from jars, then wipe the rim of jars clean using a wet paper towel, to ensure a good seal. Place hot flat lids on jar, then screw the bands into place until they are fingertip tight.
Carefully put the jars into water in prepared pressure canner. Lock lid; turn heat to medium-high. Once vent begins steaming, let it vent for 10 minutes, then close vent. Heat until canner reaches 10 pounds pressure. After it reaches 10 pounds pressure, process PINTS for 75 minutes and QUARTS for 90 minutes.
When done, turn off heat. Let the pressure in the canner drop to zero naturally. Once it gets to zero, wait a couple more minutes, then open the vent cover. Wait another 10 minutes, then carefully remove the canner lid. Place the hot jars on a dish towel on counter, and let them sit undisturbed for 24 hours. Check for proper seal, then label and store jars in pantry.

Recipe Notes

If using quart sized jars, this recipe will make 2 quarts (plus a bit more). The recipe is easily doubled.
When you open a can, you will notice that the soup will have thickened slightly during the canning process. Just add a bit of water to soup, reheat and enjoy!

Nutrition Facts

Split Pea and Ham Soup (and how to can it)

Amount Per Serving (1 cup)

Calories 163 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 6mg2%

Sodium 359mg16%

Potassium 471mg13%

Carbohydrates 27g9%

Fiber 10g42%

Sugar 5g6%

Protein 12g24%

Vitamin A 3265IU65%

Vitamin C 3.1mg4%

Calcium 33mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Feb
2016

Corn, Bacon & Potato Chowder

categories: Bacon, Soups

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Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made corn bacon potato chowder, from a recipe I’ve used for over 30 years.

This thick, creamy soup is easy to prepare, very filling, delicious, and it’s definitely a family favorite I am confident you will enjoy!!

The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Cook the Bacon

Start by cooking the bacon (everything is better with bacon, right?). Fry the bacon until fully cooked and crisp.

TIP: Stack the bacon, slice into thin strips, then fry it in the pan you are using for the soup. The smaller pieces cook faster this way.

When I make this, I fry the bacon in the same pan I cook the soup in, so it makes this a one pot meal! Less cleanup! YES!!!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate. The paper towels will absorb any leftover bacon grease.

Set a few bacon pieces aside to garnish the soup with later, if desired. Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Prepare The Chowder Base

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until the onion is translucent in color and tender (3-4 minutes).

Add 3 Tablespoons flour (this will act as a thickening agent for the corn bacon potato chowder). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Time To Add The Milk

Add milk to the saucepan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the bottom of pan, so it doesn’t stick.

Once it comes to a boil, cook for one more minute, stirring constantly. The chowder mixture will thicken as it cooks.

Time To Add The Corn And Potatoes

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Canned potatoes are used in this recipe.

Here is a photo of the kind of canned potatoes you need for this recipe. They are called new potatoes (or whole white potatoes) at the grocery store.

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference.

See how nice and thick this corn bacon potato chowder is? That is perfect, and this means it is now ready to be served and enjoyed.

Serve The Chowder!

Ladle the chowder into bowls (or cups). If you use bowls, this recipe will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 smaller servings.

Garnish each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty and filling corn, bacon & potato chowder!

I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day!

If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.

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Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Corn, Bacon & Potato Chowder

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!

Category: Soup

Cuisine: American

Keyword: corn bacon potato chowder

Servings: 6 servings

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound bacon (I used 6 thick slices bacon)
1/2 cup chopped onion
1/2 cup sliced celery (including the celery tops)
3 Tablespoons flour
4 cups milk
1 can cream style corn
1 can new potatoes (whole white), drained and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Bacon pieces and celery tops (chopped), for garnish if desired

US Customary - Metric

Instructions

In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
Add onion and celery; cook/stir until onion is tender (3-4 minutes).
Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Nutrition Facts

Corn, Bacon & Potato Chowder

Amount Per Serving (1 serving)

Calories 349 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 32mg11%

Sodium 726mg32%

Potassium 745mg21%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 11g12%

Protein 13g26%

Vitamin A 415IU8%

Vitamin C 18.5mg22%

Calcium 216mg22%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Cook the Bacon

Prepare The Chowder Base

Time To Add The Milk

Time To Add The Corn And Potatoes

Cook The Corn Bacon Potato Chowder Until Hot And Thick

Serve The Chowder!

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks