Cheesy Potato Soup

This is a quick, tasty, and frugal soup.

The potatoes were free from our farmer friends and the remaining ingredients are probably less than a $1.

 8 cups of diced potatoes

1 large onion, chopped

1 quart of broth

1 cup shredded cheddar cheese

1/3 cup Parmesan cheese

1/2 t ground mustard
1/3 cup cream, half and half, or milk *optional

salt and pepper to taste

Simmer potatoes and onions in broth until done. (Add water if necessary, just to keep covered.)

Add remaining ingredients and stir until cheeses are melted and blended.

Yummy!

Zucchini Soup

 Next to Brandy's Butternut Squash Soup, this is probably my favorite 'squash soup'.

It can be made for pennies, using garden vegetables and homemade broth.

Zucchini Soup

-2 quarts homemade chicken broth

-2 large zucchini squash (11-12 inches long)

-3 green onions

-1 cup cut corn

-3T butter or olive oil

-salt and pepper

Slice the whites of the green onions and the squash. Saute in the butter/oil until tender. 

Add chicken broth and blend with a hand mixer or stick blender until smooth.

Add cut corn and heat to a low simmer.

Salt and pepper to taste.

Cook 10 to 15 additional minutes.

Garnish with heavy cream and sliced green onion tops. (opt)

Served here with sliced sourdough bread.

2 Ki 4:39  And one went out into the field to gather herbs, and found a wild vine, and gathered thereof wild gourds his lap full, and came and shred them into the pot of pottage..

Homemade Noodles

One of my dearest friend's mother used to make homemade noodles. I was so fascinated by this because I was sure they could only come from a box. :)

She rattled off the recipe one day and I've never forgotten it, thankfully.

It makes a fantastic (and super frugal) noodle!

(My best guess is that you can make this batch for less than a quarter. Yeah, for real!)

Now- to help you remember- here's the 'rattle' I told you about: 1, 1, 1, 1.

See?!?! Now you can remember it - in case I forget it!

Lelah's Homemade Noodles

1 cup plain flour

1 egg

1 tablespoon water

1 tablespoon oil

 Mix together in a bowl and knead for several minutes to incorporate all the flower. 

(If necessary add a drop or two of water at a time.)

This will make a VERY stiff dough but it will be moist once you knead it.

Break the dough into 3 or 4 pieces and roll out very thin, like 1/16 of an inch or so.

(If your dough is super stiff, drip a little oil in your palm before kneading each section.)

Cut into strips (any size) with a pizza cutter and allow them to dry while you make ready your soup/broth.

Drop noodles into boiling water/soup/broth and cook approx. 10 minutes until no longer doughy.

You can drain them and serve with sauce or leave them in the soup pot.

Tips:

You can add salt to the dough if you like but it isn't necessary if you're cooking them in a broth or soup, or even salted water.

Some of you might like to use wheat flour too but you will likely have to up your water.

You can also dry them for a couple of hours and freeze them for later use.

This makes enough for an average pot of soup, those of you with bigger families like mine may want to double them, especially if serving with sauce.
p.s.
You can do this in just 10 minutes!

 This post is linked to The Shabby Nest,HomemakerOnADime,KatheWithAnE, Our Delightful Home,

 1 Tim 6:8  And having food and raiment let us be therewith content.

Lentil and Root Stew

approx. 6 cups broth (chicken or beef will work)

1 cup brown lentils

3 medium carrots, sliced

3 cups diced turnips

1 large onion, chopped

1/2 cup (or so) chopped bell peppers, any color

1/2 t ground red pepper

3/4 t dried oregano 

salt to taste

Simmer for approximately one hour.

Top with sliced green onions and chopped bits of bacon.   

Whole grain, stone-ground, cornmeal muffins are perfect with this stew. 

*Can soak lentils overnight if desired. 

(Frugal Notes: the turnips were frozen and grown in the garden, the carrots were leftovers from the garden and have been stored for months, the oregano was from the garden and had been preserved in oil, the green onions are currently growing randomly hidden in the leeks, the turkey bacon was bought on sale for .99 (this was half a pack), the ground pepper was made from red peppers from the garden that I dried and ground myself,  the lentils are much less than a dollar per pound, and the broth was made free from bones.)  

Ezek 4:9  Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
 

Potato Soup

This is a perfect soup for those of us longing for fall.

Frugal and filling!

 My oldest son always loved this soup! Wonder if the Navy is making him Potato Soup! ;-)

7 cups water
4 cups diced potatoes
1 1/2 cups chopped onions
1 cup chopped celery (tops and stalks)
2 cups milk
2T plain flour (can use rice flour)
3T butter
salt and pepper
In large soup pot, combine vegetables, butter, and water. Bring to a simmer and cook, covered for approx. 40 minutes until veggies are tender. Whisk milk and flour together until smooth. Add to soup and simmer an additional 10 minutes. Salt and pepper to taste.

Mexican Pasta and Kale Soup

I just threw this together the other day and everyone loved it. I was told to BE SURE to write out how I made it. (They know me- and if it isn't typed up, it isn't remembered! ;) 

1 quart of broth

1 quart of home-canned tomatoes, pureed

1 pack of taco seasoning (or homemade)

 2 cups cooked ground beef

1 bell pepper & 1 large onion chopped (cook with the ground beef)

1 T chili powder

2 t cumin

1 t garlic powder

1/2 oregano 

1 bay leaf

2 cups elbow macaroni

1 bundle of kale, chopped

Tapatio sauce

Brown meat with the onion and pepper. Drain. Add liquids and seasonings.

Bring liquids, seasonings, and meat to a simmer. Add kale and simmer for about 5 minutes. 

Add pasta and simmer, covered for 8 to 10 more minutes. 

Serve with Tapatio and cornbread. 

Creamy Chicken, Cheddar, and Broccoli Soup

2 1/2 quarts chicken broth or water

1 1/2 t chicken bouillon powder (double if using water)

2 cups cooked, cubed chicken

12 oz frozen chopped broccoli or fresh

2 cups shredded cheddar cheese

3/4 cup milk

1/2 cup flour

salt and pepper to taste

Bring broth and bouillon to a boil. Add broccoli and salt and pepper to taste.  Simmer for 20 minutes. Add cooked chicken. (Can use raw, diced chicken and add with broccoli.) Simmer 5 to 10 more minutes.Mix milk and flour in a lidded container and shake until well blended. Add cheddar to soup. Stir until melted.

Slowly pour in milk and flour mixture and stir. Remove from heat and continue to stir until thickened and blended.

Vegetable-Tomato Fettuccine Soup

This soup is super frugal, but so delicious! 

I estimate the cost to be around $1 to $1.25 for the entire pot.

You can adjust the seasonings according to your family's preference but I like them a little on the heavy side :-)

2 quarts of chicken bone broth

2 T butter, lard, or other fat

1 large onion, finely chopped

1 cup finely chopped celery with leaves

2 t minced garlic

2 bay leaves

1/2 t paprika

1 1/2 t oregano

1 1/2 t basil

1/2 t thyme

1/2 t rosemary

1 T dried parley

1 t chicken bouillon powder

salt and pepper to taste

1 can Italian flavored Tomato Paste

 3/4 of 12oz box Vegetable Fettuccine (buy up when they are .50 a box!)

Saute onions, celery, and garlic in fat for about 5 minutes. Add broth and seasonings. Stir in paste until well-blended. Simmer for 15 to 20 minutes. Add broken fettuccine noodles and cook for about 12 minutes until Al dente. 

Serve hot with a sprinkling of mozzarella or Parmesan.

Make this soup frugally in the summer with your own herbs, garlic, celery, and onions.

Also, make your own bone broth! And render your own fat/lard from free tallow at your local grocery store.

15 Bean Soup

This soup is is so hearty, but it's not just your average 15 Bean Soup! I have a secret ingredient that kicks it way up! It's something most people usually throw out but it adds SO much flavor to this soup...and others.

-3/4 cup barley

-1 pkg 15 bean mix- throw out the flavor pack, you won't need it!

-1 large onion, chopped

-2 stalks of celery, chopped

-2 bay leaves

-1/4 t rosemary

-several twists of fresh ground black pepper

-water

-12 to 16 oz sliced polish sausage (optional)

-2 cups of leftover ham broth*

(*The ham broth is the secret! When you cook hams for the holidays, ALWAYS keep your broth!)

Cover and soak your beans and barley overnight in water with 2 T lemon juice. Drain, rinse, and drain again.

Dump them in large soup pot with 4 quarts of water, 2 cups ham broth, onions, celery, pepper, bay leaves, and any other seasonings that you might like.(The liquid will cook down.) Simmer, covered, for approx. 2 hours and add sliced polish sausage if desired and simmer another 30 minutes or so, until beans are tender.
******************
This post is linked to The Ultimate Beans and Rice Recipe List

Beef and Cabbage Stew

 2 quarts of beef broth
1/2 a head of cabbage, chopped
1 medium onion, chopped
1 medium carrot, shredded
1 quart of home canned tomatoes, drained and chopped (or 2 cans diced, drained)
1/4 to 1/2 t pepper or more(what's cabbage without pepper?)
2 t sea salt 
1 lb ground beef
1/4 cup Worcestershire Sauce
1/2 t minced garlic

Simmer cabbage, onions, carrot, tomatoes, pepper, salt, and broth for about 30 minutes.

Brown and drain ground beef. Add beef, Worcestershire, and garlic; simmer for 5 to 

10 more minutes.

*Note: You will want to watch the pepper in relation to your Worcestershire Sauce as some are more peppery than others.

Cream of Cheese and Vegetable Soup

2 quarts chicken bone broth (or water with 2 cubes bouillon)
2 medium onions, chopped
1 large carrot, chopped
2 stalks of celery, finely chopped
3 T butter
2 cups milk
2/3 cup plain flour
2 t salt
1/2 t black pepper
1/2 t paprika
1/4 t fine, rosemary
1/4 t marjoram
1/2 t ground mustard
1 1/2 cups shredded cheddar

Saute the veggies in butter until soft. Pour veggies in blender with a little broth and pulse.
Pour veggie mixture and remaining broth in pot, along with seasonings. Simmer for 25
minutes or so. Shake flour in a container with the milk until well blended and pour into
soup. Stir until it begins to thicken. Add cheese and heat just until melted and well blended.

Served here with lightly toasted white bread with cheese and parsley.

Rainbow Stew

32 oz beef broth
32 oz water
1 can diced tomatoes
1 bundle of Swiss chard (multi-colored if you can)
2 large carrots, sliced
1 leek, sliced
3/4 cup multi-colored peppers, if you can
1/3 head shredded cabbage
1 1/2 cups chopped cauliflower
1 medium zucchini, halved and sliced
salt and pepper to taste

Dump everything in your soup pot to simmer. You can use whatever colored veggies you have on hand.
Cook just until veggies are soft.

(Now is a good time for this soup, as frost is coming and it's time to pull up all the remaining veggies in the garden!)

*Seasoning this soup:

I used a packaged beef broth so the flavor was perfect for me. If using your own bone broth or all water for your liquid, sub 1 to 3 bouillon cubes for flavor, or several tablespoons of Worcestershire sauce. All of the veggies will give you quite a pack of flavor too! -happy eating-

P.S.

No recipe yet for the "free bubble-lub" ;-)

Linked to:
Somewhat Simple
Thrifty 101 
The Shabby Creek Cottage
The Diaper Diaries 

Cream of Asparagus Soup

1 can cut asparagus with the liquid
1 small chopped onion
1 small stick of celery, chopped
2 T butter
1 cup cooked brown rice
3/4 t salt
dash of black pepper
2 cups of milk

Saute onion and celery in butter until soft. Pour asparagus with liquid, onion-celery saute, brown rice, salt, and pepper into blender. Blend until pureed. Pour into sauce pot. Add milk. Bring to a simmer and cook for approx. 5 minutes.

Wintry Tomato Soup

1 quart of home canned tomatoes, pureed (2 cans store-bought)

1 quart water

1 medium onion, chopped

pinch of cloves

pinch of cinnamon

1/2 t black pepper

1/4 t garlic powder

2 bay leaves

2 chicken bouillon cubes

Simmer all ingredients for approx 40 minutes, covered tightly, until onions are very tender. 

Mix:

1 cup milk

1 1/2 T cornstarch or arrowroot 

Pour, while stirring into soup. Heat until thickened. Serve hot.

*Served here with Cottage Cheese Dinner Rolls.

Cream of Sunshine Soup

8 cups chicken broth
3 T butter
2 large onions, chopped
3 stalks of celery, chopped
1 1/2 t minced garlic
1 t rosemary
1/2 t black pepper
3 cups cooked, mashed, pureed squash (pumpkin and butternut here)
2 t salt
1 1/2 cups milk
1/4 cup plain flour

Saute onions and celery in butter until soft. Add broth. Stir in garlic, rosemary, pepper, and salt.
Blend in squash puree. (Any pureed, orange food will do here!) Simmer on low for 1 hour. Shake or
whisk flour into milk. Gradually stir milk and flour mixture into soup, heat approx. 5 more minutes
and remove from heat.

Herbed Pepperoni Stew-

1 small onion
3/4 cup chopped bell peppers (I used multi-colored)
2 T butter
1 1/2 t minced garlic
1 46 oz can of tomato juice (or3 qts home-canned)
1- 4ozcan drained mushrooms
4 cups broth (or water)
1 T parsley
1 t oregano
1/2 t basil
1/4 sage
1/4 t rosemary
1/4 thyme
1/2 garlic powder
2 cups elbow macaroni
approx. 5 oz pepperoni*
-opt. 1/3 cup Parmesan cheese

Saute peppers and onions in butter until soft. Add tomato juice and water bring to simmer. Add pasta and all seasonings, along with quartered pepperoni slices. Heat,  stirring frequently, until noodles are soft.

This soup is best if made the day before. For best results, when cooking the day before, turn off heat after adding noodles and cover, allowing them to cook slowly.
Can be reheated in the oven topped with mozzarella.

*Pepperoni can be bought in bulk at Sam's for the best price.

**To make this "Pizza Soup": subtract one cup of the pasta, add 1/2 to 1 pound of cooked sausage balls or crumbled, cooked sausage.

Cream of Green Pea Soup

2T butter
1 medium onion, chopped
1 stalk celery, chopped
1 T dried parsley
4 cups chicken broth
4 cups water(or all water and 2 to 3 bouillon cubes)
4 cups frozen peas
1/4 t black pepper
2 t salt (or more)
1/4 t thyme
1 t rosemary
1 cup milk
3 T plain flour

Saute celery and onions in butter until soft, about 5 minutes.
Bring broth to a boil, add peas and sauteed mixture. Cook
at a low boil for 20 to 25 minutes until peas go pale. Add
spices and seasonings during the last 5 to 10 minutes of
cooking. Allow the soup to cool slightly and in small batches
pulse in blender. (Careful!) Once all is pureed (you may still
have some lumps, that's okay), heat again. In lidded container
shake milk w/flour until well-blended. Add to soup and heat to
boil, stirring constantly. Remove from heat. Allow soup to cool
ten minutes or so before serving.

This is great for lunch or served as a side at supper.
We had a cup of it with meatloaf and mashed potatoes!

Kitchen Tips: Soups and Stews

Happy Kitchen Tip Tuesdays!

I love homemade soup! And since its fall, we will be having them more often.

-One of my favorite tips for creamed soups is to mix several tablespoons of plain flour into my milk before adding to the soup. It gives it a smooth and thicker texture. 

-Another interesting way to thicken soups is to add a small amount of oats or grated potato. 

BTW, have you ever had Oat Soup? :-)

-You can also add potato flakes. 

 -Need your meat to be more tender? Try cooking it first in a little (raw is good) vinegar, cooking wine, or strong tea....or just adding them to the soup as it simmers.

Another tip (that my dh and I disagree on- but perhaps you can tell me what works for you) is to cook your meat (whether in soups and stews or main dishes) on low or simmer. I think cooking meat at really high temps makes it much tougher. Anyone else have an opinion here?

-For vegetable soups, you can always puree part of your veggies for a thicker soup.

-One neat soup rule is - 1/2 1/4 1/4.
1/2 veggies
1/4 meat or lugumes
1/4 grains/pasta

-For best flavor, use real broth, preferably bone broth! (Cook bones with a few tablespoons of vinegar to pull out the minerals/calcium.)

-Add herbs and spice at the end of the cooking for best flavor.

-Soups always taste better the next day, so making the day before is always a good idea and you can chill and skim the fat from the top if you like.

-Save leftover liquids from cooking vegetables (or canned) in a tub in the freezer for your next pot of soup.

-Save dabs of leftover veggies for your next pot of Vegetable Soup.

-I've also heard some say that if you drop in a leaf of lettuce, it will absorb the grease and then you can remove it.

-Got a double-boiler? Those are a great way to reheat soup!


Happy soup-making!

This post is also linked to:
Somewhat Simple
The Shabby Creek Cottage

Beef, Barley, and Mushroom Soup

3 1/2 quarts of beef-bone broth (or water)
1 1/2 cups pearled barley
8 oz container fresh mushrooms, sliced
1 large onion
2 large carrots
1 pound stew meat, cut into smaller pieces
1 1/2 t rosemary
1/2 t thyme
1/2 t marjoram
3T Worcestershire sauce 
1/4 t black pepper
salt to taste
*opt. 1 T fish sauce

Cook barley in broth for 30 minutes. (You can soak barley overnight in water with a little raw vinegar and drain if you like.)

Brown meat and onions, toss in broth. Add remaining ingredients and simmer for 1 to 1 1/2 hours until meat and barley are tender.

Lima-Burger Soup

2 1/2 quarts beef bone broth

16 oz frozen lima beans

12 to 16 oz mixed frozen veggies (or canned, or leftovers, etc)

1 can diced tomatoes

1 1/2 t rosemary

1/2 t marjoram

1/4 t basil

1 t all-purpose seasoning salt

1/4 t garlic powder

several shakes of fresh ground pepper

2 cups dried pasta

2T Worcestershire sauce

*opt. a couple of dashes of fish sauce

1 or more lbs hamburger cooked with 1 large chopped onion

Heat broth, toss in frozen veggies to simmer while browning beef and onions.

Drain meat. Add all other ingredients to soup pot, except the pasta. Bring

to a low simmer before adding the pasta. Cover and simmer for 7 to 10 minutes.

    A nice homey soup- And its enough for at least 2 days!

*Tip: When using hamburger, or any ground meat in soup, leave it in bigger chunks.