Tag Archives: Soups

Southern Weather Inspired Soup

I love eating soups. But when the fall and winter seasons roll around in Texas, it sometimes can be challenging to enjoy a nice warm and tasty soup because it’s usually hot and humid here. Actually to tell you the truth you never know what to expect from the Texas weather.

Anyway back to the recipe.

We were delighted to have our first cold front arrived yesterday. It was excellent! I was so thrilled that it inspired me to cook some soup. I prepared this incredibly simple and savory recipe for Zucchini Sausage Soup. It has excellent fresh flavors and fulfills that comfort food craving all at once.

 

Zucchini Sausage Soup

Ingredients

1 16-oz roll pork sausage

1/2 C diced onion

2 carrots, sliced

2 stalks celery, sliced

2 cups diced zucchini

1 14.5 oz can diced tomatoes

2 C beef broth

1/2 tsp ground sage

1/2 tsp thyme

Parmesan cheese, for topping

Directions

 

1. Cook the sausage & onions in a large skillet over medium heat. Stir to crumble sausage. Drain if necessary.

2. Add in remaining ingredients and stir to combine. Cover and simmer for forty five minutes, until vegetables are soft. Serve topped with shredded Parmesan cheese.

Court’s Cooking Notes: If you’re in a rush, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for four minutes. Add the zucchini and microwave another two minutes. Then add everything to the soup. You can increase the heat to medium low and cook for approximately ten-fifteen minutes and it will be done.

 

Source Butter With A side of Bread

Heavenly Cheeseburger Soup 

 Cheeseburger soup is true comfort food. It’s loaded with ground beef, milk, cheese,  potatoes and carrots. This soup will certainly be a new family-favorite in no time at all.

Crockpot Cheeseburger Soup

INGREDIENTS

4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 C shredded carrots
1/2 C diced celery
1 tsp dried basil
1 tsp dried parsley
3 C chicken broth
1 lb lean ground beef
3 TBSP butter
1/4 C all-purpose flour
2 C milk
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Directions

1. Put potatoes, onions, carrots, celery, dried basil and parsley into your 6-quart insert crock pot. Then pour the chicken broth over vegetables. Cover with lid. Cook on low heat for six to eight hours OR on high heat four to five hours or until potatoes are tender.

2. About forty five minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly for about one minute  Whisk in the milk, salt, and pepper. Pour mixture into the crock pot and stir to combine everything.

3. Combine the cubed Velveeta cheese or shredded cheese to the crock pot. Stir again. Cover with lid and cook on high for another thirty minutes or until cheese is melted.

Source Life in the loft house