Soup Recipes

Stone Soup Recipe

by Susan on October 12, 2011

in Frugal Cooking, Recipes, Soup Recipes

Frugal Recipes

I’m sure you have all heard the story of  The Stone Soup.  Well whenever I am having trouble thinking of something to make for dinner Stone Soup usually works out great.  I just go through the freezer and cabinets and find whatever I can and through it in a pot.

So here is what My Stone soup consisted of tonight.

Ingredients

  • 3 Boneless Chicken Breasts
  • 1 Carton Chicken Broth
  • 1 Can Black Beans
  • 1 Can Pinto Beans
  • 1 Can Succotash (Corn and Lima Beans)
  • 1 Can Diced Tomatoes
  • 1/8 Cup Chopped Onion
  • 2 Packets Taco Seasoning
  • 1 Cup Elbow Pasta.

Directions

1. Cook chicken in a little water and 1/2 the broth until it falls apart easily.

2. Add the rest of the broth and everything else and let is cook for an hour or so then bring to a boil and add pasta.

3. Let it cook again for about 10 minutes.

Cooking Tips & More

You can add so many things to this to make your own creation.  My Sister and I used chicken, chicken broth, a can of alfredo sauce and frozen vegetables once and it turned out great.  BE CREATIVE!!!  IT is a great way to clear out the cabinets of the bargains you got but haven’t used yet.

Craving more? Browse the recipe index to find more frugal, quick, and kid-friendly recipes.

 

{ Comments on this entry are closed }

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

 

 

Frugal Recipes

Ingredients

  • 3 (14 1/2 ounce) can chicken broth
  • 2 (1 lb) bags frozen broccoli
  • 1 (10 1/2 ounce) can tomatoes with chiles
  • 10 ounces reduced fat Velvetta cheese
  • Directions

    1.   In large pot mix together all ingredients except the cheese.

    2. Cook over med heat until vegetable are tender.

    3. Cut cheese into cubes and add to the pot.

    4,   Cook until cheese is melted.

    Cooking Tips & More

    This soup is only 2 points per cup if you are on weight watchers.   It freezes well so you can cook a big pot and have it later for a quick dinner or lunch.

    Craving more?   Browse the recipe index to find more frugal, quick, and kid-friendly recipes.

    { Comments on this entry are closed }

    • Like on FaceBook
    • Pin It
    • Print Friendly and PDF

    Split Pea Soup Recipe

    by Beth Montgomery on February 19, 2011 · 1 comment

    in Entertainment & Fun, Soup Recipes

    Deals for your home

    Here’s a few deals for your home from Ann-Marie of Chaos Is Bliss.

    We may be having a spell of Spring in Indiana right now, but before we put our snow boots away there’s bound to be another blast of winter before the tulips sprout. One of my all-time favorite comfort foods, especially in winter, is Split Pea Soup. Can’t explain exactly why I like it, because ironically enough, I’m not a big fan of peas. But flavored with ham and cooked so tender, it’s a hearty soup that my entire family (yes, that includes each of my 3 kids) eats up.

    This is a great use for leftover ham, or you can buy the pre-packaged cubed (not diced) ham at your local grocer. Also please note, this is not a quick process. Allow 3 hrs for cooking/waiting time. For each hour of simmering, use that time to toss a load of laundry in, or read a couple chapters before the next step. Now that’s multi-tasking!

    Split Pea Soup Ingredients

    • 8 cups water
    • 1 pound dried split peas (about 2 1/4 cups)
    • 2 medium carrots, cut into 1/2″ pieces (about 1 cup)
    • 2 medium celery stalks, cut into 1/2″ pieces (about 1 cup)
    • 1/2 cup onion, chopped
    • 1 tsp salt
    • 1/4 tsp pepper
    • 3-4 cups cubed ham (1/2″ pieces)

    Rinse peas according to package directions.

    Heat water and peas to boiling in Dutch oven. Boil 2 minutes, remove from heat. Cover and let stand 1 hour.

    Stir carrots, celery, and next 3 ingredients into peas. Heat to boiling, reduce heat to low. Cover and simmer until peas are tender, about 1 hour. Skim fat if necessary.

    Stir ham into soup. Heat to boiling, reduce heat to low. Cover and simmer until vegetables are tender, about 45 minutes.

    Stir before serving; soup will thicken as it sits. Serves 8 (about 1 1/2 cups).

      Ann-Marie is a SAHM of 3 fun-loving kiddos. Her passion for sharing tips & deals with everyone (literally ” therapists, technicians, random strangers in line… ) inspired her to begin her own blogging journey. Chaos Is Bliss was launched in October 2010 to share ideas on all things home & family.

      { Comments on this entry are closed }

      • Like on FaceBook
      • Pin It
      • Print Friendly and PDF

      This is a Sponsored post written by me on behalf of TABASCO ® Original Red. All opinions are 100% mine.

       

      TABASCO Sauce

      I have always loved my foods with a little kick.  I always shave TABASCO ® Original Red on hand to toss into my meals, so I can add a little extra spice to my own.  It’s delicious in Mexican recipes, pastas, eggs, pizza and so much more.

      Superbowl is right around the corner and , honestly, I can’t think of a single food on your party menu that doesn’t taste better with hot sauce!!  Definitely, try it out on your next pizza and check out Tabasco’s Game-Day Party Menu  for some delicious recipes for your Superbowl party, including Pizza Perfected.

      Diced Bell Peppers

      Ingredients

      • 4 tsps TABASCO ® Original Red
      • 2 lbs lean ground beef, turkey, or chicken
      • 4 cans chili or kidney beans (undrained, 15 oz.)
      • 2 cans diced tomatoes (undrained, 28 oz.)
      • 1 can/bottle tomato juice (64 oz.)
      • 1 large yellow onion (diced)
      • 3 stalks celery (chopped)
      • 1 green bell pepper (chopped & seeded)
      • 1 red bell pepper (chopped & seeded)
      • 1 orange bell pepper (chopped & seeded)
      • 2 green chile peppers (chopped & seeded)
      • 1/2 cup beer
      • 1/4 cup chili powder
      • 1 TBSP Worcestershire sauce
      • 1 TBSP minced garlic
      • 1 TBSP dried oregano
      • 2 tsps ground cumin
      • 1 tsp dried basil
      • 1 tsp salt
      • 1 tsp ground black pepper
      • 1 tsp cayenne pepper
      • 1 tsp paprika
      • 1 tsp white sugar
      • 3 cups elbow noodles
      • 1 pkg shredded cheese (Cheddar, Mozarella, or Mexican, 8 oz.)

      Directions

      1. Cook ground meat and drain.
      2. Toss all ingredients in your slow cooker, except cheese and noodles.  Cook on low for at least 8 hours.
      3. 30 minutes before serving, add noodles, turn to high, and cook until soft.
      4. Serve hot, topped with cheese.
      5. Cool and refrigerate leftovers or place in a freezer bag for long-term freezer storage.

      Alternatives

      With this recipe, you may:

      • Leave out the beer or any vegetables.
      • Serve topped with sour cream, diced green onions, and/or bacon bits.
      • Use shredded chicken, beef, or turkey in place of ground meat

       Chili over Rice 

      20 Uses for Leftover Chili

      You can use leftover chili to make:

      1. Chili Nachos or Chili Dip
      2. Chili Tacos or Burritos
      3. Mexican Lasagna
      4. Mexican Pizza or Chili Pizza
      5. Chili Baked Potatoes
      6. Tortilla Soup
      7. Enchiladas
      8. Chili Dogs
      9. Chili-Topped Rice
      10. Chili Macaroni & Cheese
      11. Chili Burgers
      12. Sloppy Joes
      13. Chili Pie
      14. Chili Spaghetti or Pasta
      15. Chili Fries
      16. Chili Omelet or Eggs
      17. Hot Pockets
      18. Chili Casserole
      19. Chili Crab Pasta
      20. Chili Tatar Tots

      Visit Sponsor's Site

      { Comments on this entry are closed }

      • Like on FaceBook
      • Pin It
      • Print Friendly and PDF

      Frugal Recipes
      Love cream soup?   This recipe will serve as a base for all your favorites from Chicken to Mushroom and everything in between.   It’s another favorite from Grandma Eileen’s kitchen.

      Ingredients

      • 1/4 cup finely chopped onions
      • 1/4 cup finely chopped celery
      • 1/4 cup margarine
      • 3 Tablespoons flour
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper
      • 1 1/2 cups chicken broth
      • 1 1/2 cups milk

      Directions

      1. In medium sauce pan, saute onions and celery in the margarine until tender

      2. Stir in flour, salt and pepper. cook 1 minute, stirring constantly until smooth and bubbly

      3. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. (DO NOT BOIL)

      This base can be used to make many different soups.   It can also be frozen for future use.

      Recipes

      Broccoli Cream soup

      • 2 cups frozen broccoli
      • 2 teaspoons lemon juice
      • 1/4 teaspoon garlic powder
      • 1 recipe of soup base (above)

      Stir Broccoli, lemon juice and garlic powder into the soup base. Heat gently, do not boil.

      Cauliflower Cream Soup

      • 2 cups frozen Cauliflower
      • 1/2 teaspoon dill weed
      • 1 recipe of cream soup base (above)

      Stir Cauliflower and dill weed into soup base.   Heat gently, do not boil

      Craving more?   Browse the recipe index to find more frugal, quick, and kid-friendly recipes!

      blogger linky

      How to Link: Have a great recipe to share?   Just link it below with the your blog name and the recipe name like: In Good Cents: Malted-Milk Muffins.   Thanks.

      Don’t have a blog, but love to cook?   Share recipes by leaving a comment!   Or, guest blog as a Guest Chef!

      { Comments on this entry are closed }

      • Like on FaceBook
      • Pin It
      • Print Friendly and PDF

      Sweet Potato Cream Soup Recipe

      by Beth Montgomery on November 26, 2009

      in Frugal Cooking, Recipes, Soup Recipes

      This meal is an encore meal to your Thansgiving dinner!
      Ingredients
      1 TBSP flour
      1 TBSP butter
      1 1/2 cup broth (chicken or vegetable)
      1 TBSP brown sugar
      1 1/2 cup sweet potatoes (cooked)
      1/4 tsp ginger (ground)
      1/8 tsp cinnamon (ground)
      1/8 tsp nutmeg (ground)
      1 cup milk
      salt and/or pepper (to taste)
      In a pot, heat butter and flour over medium heat until blended and melted on medium low heat. Stir continuously. Add broth and brown sugar. Bring to boil. Lower to a simmer and stir in sweet potatoes, ginger, nutmeg, and cinnamon. Remove from stove and puree in a blender or food processor. Return to pot, add milk, and reheat. Season with salt and/or pepper to taste.
      This recipe is courtesy of Cooking Live.

      { Comments on this entry are closed }

      • Like on FaceBook
      • Pin It
      • Print Friendly and PDF