Tomato Tortellini Soup

My favorite soup to make on a weeknight that doesn't take too long to make.
I love the taste of this soup so much and I cant believe I haven't put it on here yet.

Make Some As Soon As Possible !

Tomato Tortellini Soup

Yield: 10 servings

Ingredients:

1 pkg. ( 9 ounces) refrigerated cheese tortellini
2 cans condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2 % milk
2 cups half and half cream
1/2 cup chopped oil-packed sun-dried tomatoes (I DON'T USE THESE)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions :

Cook tortellini according to package directions.
Meanwhile in a large pot combine the soup,broth, milk, cream,tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Source: Taste of Home

Delicious Ham and Potato Soup

More soup you say ! Why yes please.

There is something about soup that I cant seem to get enough of it. This recipe is especially good and fast to make.

Make it on a rainy day in the summer :)

Delicious Ham and Potato Soup

Yeild: 8 servings

Ingredients:

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tbsp. chicken bouillon granules

1/2 tsp. salt

1 tsp. pepper

5 tbsp. butter

5 tbsp. flour

2 cups milk

Directions:

Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Source: All Recipes

Lemon Quinoa Soup

I'M BACK :)

Sorry I haven't been on here for awhile but I was wanting to wait until my husband re-designed the blog. It still isn't 100% done but good enough for me to start posting.

We just got a new camera but I still have some catching up to do so eventually the pictures should start looking better.

Without further ado here is a recipe for a fast and easy soup to make.

Lemon Quinoa Soup

Ingredients:


1 tbsp. extra virgin olive oil
4 green onions, thinly sliced
1/2 cup quinoa
3 cups chicken or vegetable broth
3 cups water
4 large eggs
1/4 cup fresh lemon juice ( about 1-2 lemons)
Pinch ground black pepper
1 cup half and half cream
1 tsp. grated lemon zest

Directions:


In a large saucepan, heat the olive oil over medium heat. Add the green onions and saute until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup of the hot broth into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately.

This soup will keep in the fridge for up to 3 days.

Source: Quinoa 365: The Everyday SuperFood Cookbook

African Peanut Soup

Love this recipe. Its a very flavorful soup with the red bell pepper and crunchy peanut butter.

 Not sure why its called African Peanut soup though?

Try this soup with a sprinkle of crushed peanuts on top or a dollop of sour cream.

African Peanut Soup:


Yield: 5 servings

Ingredients:

1 tbsp. olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 cloves garlic, minced
1/2 ( 28 ounce) can crushed tomatoes, with liquid
4 cups vegetable broth
1/8 tsp. pepper
1/8 tsp chili powder( optional)
1/3 cup crunchy peanut butter
1/4 cup uncooked brown rice

Directions:

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

2. Stir in rice, cover, and simmer another 15 minutes or until rice is tender. Stir in peanut butter until well blended and serve.

Source: All Recipes Canada

Lemony Lentil Soup

Mmmmm Lemons.

 Sometimes i get on these lemon kicks and decide everything needs to have a bit of lemon in it. This was one of those weeks.

I scored this awesome cookbook called "White Water Cooks by Shelley Adams" at a garage sale we held at work a few weeks ago and i have made 2 recipes already from it, the granola bars and this soup recipe.

 Stay tuned for the granola bar recipe at a later date .

Lemony Lentil Soup


Serves: 8

Ingredients:

2 cups red lentils
2 tbsp. olive oil
1 large onion, diced
2 tsp. salt
6 cloves garlic, minced
3 carrots, diced
1 tsp. pepper
1/4 tsp red chili flakes
1 tbsp. oregano
1 tbsp. rosemary
2 bay leaves
8 cups vegetable or chicken stock
juice of 2 lemons
2 tsp. lemon zest
1 cup feta cheese, crumbled
2 tbsp. fresh dill, chopped

Directions:

Rinse the lentils in a colander and set aside to drain. Heat the olice oil in a large pot, add onions and saute until translucent. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano and bay leaves. Stir well and saute until the carrots are tender. Add the stock and the lentils and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the lentils are soft. Remove the bay leaves, you may puree the soup at this point or leave it as is. Add the lemon juice, zest, and more salt and pepper to taste. To serve, ladle the soup into bowls and sprinkle the feta and dill on top.

Source: White Water Cooks cookbook by Shelley Adams