Recipes with Pictures Soups Vegetables Vegetarian

Black Bean Soup with Corn

I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

Beef Recipes with Pictures Soups

Tortellini Soup

Another dish from the kitchen of Margi Newkirk.  This was fantastic, she didn’t think it was BBUFFET worthy, but my taste buds would beg to differ.  Here are her comments about this recipe:  “This is one those recipes where you just sort of use what is in the fridge and forget the rest and it still always turns out!!  Enjoy!!”

1 lb. hamburger (or Italian turkey sausage)
1 large package of refrigerated tortellini
1 C. red wine
1 onion
2 stalks of celery with leaves
1 red or yellow bell pepper
5-6 carrots
2 garlic cloves
4-5 cans of low sodium beef broth (or chicken broth or a combination)
1 can of tomato puree (28 oz.)
1-2 T. sugar
Dried herbs (basil, oregano, thyme, marjoram, some black pepper)

  1. Brown 1 lb of Italian sausage until it is no longer pink – drain well on paper towels (I used hot Italian turkey sausage but I have also used pork sausage).
  2. In a large soup pot, saute chopped onion, celery, red or yellow bell peppers, finely chopped carrots and some minced garlic in a little olive oil.
  3. Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
  4. Add 4-5 cans of low sodium beef broth (or chicken broth or a combination), one 28 oz can of tomato puree (I had a bunch of fresh tomatoes so I just blended those up instead but the canned is great, too), and some dried herbs – basil, oregano, thyme, marjoram, some black pepper, and 1-2 tbsp sugar.
  5. Let simmer 30-40 minutes until the carrots are tender.
  6. Bring to a boil and add a large package of refrigerated tortellini.
  7. Reduce heat and simmer until tortellini is cooked (5-6 minutes).

Sometimes you need to add more broth or water on the second day as the tortellini seems to continue to soak up the liquid.  

Chicken Recipes with Pictures Soups

Chicken Tortilla Soup

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)


  1. In a large pot over medium heat, saute the chicken in the oil for 5 min.
  2. Add the garlic & cumin and mix well.
  3. Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
  4. Reduce heat to low and simmer for about 20-30 minutes.
  5. Break up some tortilla chips into individual bowls* and pour soup over chips.
  6. Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

Chicken Recipes with Pictures Soups

Langs Wild Rice Soup

I got this recipe from our neighbors, the Langs.   The consistency is perfect, not too thick/pasty and not too watery . . . plus it’s packed with flavor.

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery.  Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender.  Melt the butter in a medium saucepan.  Then add the four, salt and pepper.  Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out.  Stir whipping cream mixture into rice mixture.  Stir in chicken.  Heat through, then serve.

Soups Vegetables Vegetarian

Scalloped Potato Soup

4 medium potatoes, peeled & cubed
1 tsp. salt
1 C. chopped onion
4 T. margarine
4 T. flour
salt and pepper
4 C. milk
1 1/2 C. chopped ham
3 C. shredded American cheese

Cook potatoes in small amount of boiling salted water until tender, about 15 minutes. Drain, reserving water. Add enough water to the reserved liquid to measure 1 cup.

In large saucepan, sauté onion in margarine until tender. Blend in flour, salt and pepper to taste. Add potato water and milk. Cook and stir until mixture thickens and bubbles. Add chopped ham, potatoes and cheese. Stir until cheese is completely melted. Serve hot.

4 Servings

Cookbook Pork Soups

Ham and Bean Soup

1 C. dry navy beans
1 1/4 to 1 1/2 lbs. meaty smoked ham hocks or meaty ham bone
1 C. onion, chopped
1/2 C. celery, sliced
1/4 tsp. pepper
1 T. instant chicken bouillon granules
1 T. fresh parsley, snipped
1 T. fresh thyme, snipped, or 1 tsp. dried thyme, crushed
2 C. rutabaga or parsnips, chopped
1 C. carrots, sliced
2 C. fresh spinach leaves, chopped, or 1 – 10 oz. pkg. frozen chopped spinach, thawed and drained

Rinse beans. In Dutch oven, combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour, or skip boiling water and soak beans overnight in covered pan. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, pork hocks, onions, celery, bouillon granules, parsley, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 hours. Remove pork hocks; set aside to cool. Mash beans slightly. Stir in rutabaga and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through.

Makes 4 or 5 servings.

Cookbook Soups Vegetarian

Potato Soup

This recipe I learned from my Mom, Irene Bartholomew. It is a great recipe to make when you don’t have a lot of time or have not thought of anything for supper on a cold winter night.

Potatoes, peeled and cut into little pieces
Onion to taste
Salt and pepper
Approx. 1/4 C. butter
Milk (depends on how much soup you want and how chunky you want)
Velveeta cheese, cut in squares

Peel the potatoes and cut into little pieces. Add onion to taste. Fill pan with water to cover the potatoes and boil until done. Mash the potatoes so they are chunky, not all the way mashed. Salt and pepper. Add butter, approximately 1/4 cup; add milk (this depends on how much soup you want and how chunky you want; you be the judge). Cut the Velveeta in squares and add to milk. When the cheese is melted the soup is done.

NOTE: Aunt Elaine adds some white sauce to make it thicker (2 tablespoons margarine or butter, 2 tablespoons flour and 1 cup milk).

Cookbook Soups

Cool Raspberry Soup

Great with Spinach Chicken Salad. Serve in a pretty cup, as a small amount is just right.

20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional

In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.

Cheese Cookbook Soups

Potato Cheese Soup

1 – 1 1/2 to 2 lb. pkg. frozen shredded hash browns
1 onion, chopped
5 carrots, chopped
4 stalks celery, chopped
1 can evaporated milk
2 lbs. Velveeta cheese

Combine the first 4 ingredients in a 6- to 8-quart pot and cover with water. Bring to a boil. Simmer, covered, until veggies are tender. Do not drain. Add the evaporated milk and Velveeta cheese, cubed. Stir over medium heat until smooth. This makes a TON – splitting recipe in half is still plenty.

Cookbook Soups

Black Bean Soup

The first time we made this soup was for a small gathering of friends at our house. We doubled the recipe, for some reason, and found out that all our soup pans combined were not enough for the soup. So, we had to go to the church and borrow two large soup pots. Everyone left our house with a small container of soup, so that we would not be eating it for days.

2 lbs. dried black (turtle) beans
1 1/4 C. olive oil
3 C. yellow onions, diced
12 cloves garlic, crushed
1 very meaty ham bone or 2 smoked ham hocks
8 qts. water
3 1/2 T. ground cumin
2 T. dried oregano
3 bay leaves
1 T. coarse salt
1 T. black pepper
Pinch of cayenne pepper
8 T. fresh Italian parsley, chopped
1 3/4 to 2 lbs. fresh garlic sausage
6 sweet Italian sausage links, cut into 1″ pieces
6 hot Italian sausage links, cut into 1″ pieces
1 lb. bratwurst, cut into 1″pieces
3 medium-size sweet red peppers, cored, seeded and diced
1/4 C. dry sherry
3 T. dark brown sugar
2 T. lemon juice
Sour cream

  1. Soak the beans in water to cover overnight.
  2. Heat 1 cup of the oil in a large stockpot over low heat. Add the onions, garlic and sauté until the onions are limp, about 10 minutes.
  3. Drain and rinse the beans and add to the stockpot.
  4. Add the ham bone and 6 quarts of water.
  5. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsley. Heat to boiling.
  6. Reduce heat to medium and cook, uncovered, at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
  7. Place the garlic sausage in a medium-sized saucepan and add the remaining 2 quarts water. Heat to boiling.
  8. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2″ slices.
  9. Heat the remaining 1/4 cup oil in a large, heavy skillet over medium heat. Add the Italian sausages and sauté until browned.
  10. Remove the sausages with a slotted spoon. In the same skillet, sauté the bratwurst until browned. Remove with a slotted spoon.
  11. After 2 hours of cooking, process 2 cups of the beans in a food processor until smooth and return to the pot. Continue to cook for 30 minutes.
  12. Add all the sausages and the red peppers and cook for another 30 minutes.
  13. Remove the ham bone from the soup, shred the meat and return to the pot.
  14. Stir in the sherry, sugar and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes.
  15. Stir in the remaining 5 tablespoons of chopped parsley.

Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each with sour cream.

Makes 16 portions.