Hot soup recipes from Nancy
For many of us, when the world was a cold presence in our childhood, Mom or Grandma had a good kettle of soup on the stove to warm us from the inside.
It always felt so comforting to know they were there and had a good hot soup for us.
Soup still brings back those memories today, and we still make the recipes we came to love in those days.
Here are a few of those from my childhood, and I hope you enjoy them too.
There’s nothing like a good hearty bowl of chili to take the chill out of your bones, but does it take hours to make? No, this tasty chili recipe can be done and on the table in just about 20 minutes. Serve with shredded cheddar and corn chips, or crackers if you prefer. This meal sticks to your ribs!
Quick Vegetable Beef Soup
This hearty Vegetable Beef Soup can be varied with changing the ingredients used. If you like green chiles, spice it up with them. If you have leftover vegetables, put them in too. Make it with or without the beef chuck roast. Any way you make it, it will be a comfort in those cold days of winter, warming you inside and out.
Senate bean soup
A recipe of long-standing for bean soup has been a daily mainstay in the United States Senate dining room for several generations. Because it is made in such large quantities, it isn’t feasible for home use. But my recipe will give you a similar, smaller batch version for those who wish to try it out without making gallons at a time. Bon Appetit!
Split pea and smoked sausage soup
This is a hearty, satisfying, tummy-filling soup. The mellowness of the peas are greatly enhanced by the smoky sausage flavor and it’s an easy recipe. It’s just right for a busy day, because you don’t have to “tend” it, it takes care of itself. Add crusty bread, cornbread or crackers for a great supper.
Black bean and kielbasa soup
Kielbasa is a type of smoked sausage, a little spicy, but if you’re unable to find it, substitute regular smoked sausage. This black bean and kielbasa soup doesn’t make a big batch, so if you intend to feed a large crowd, please remember to double, triple or quadruple the recipe ingredients.
Meat Lover’s Minestrone
I’ve always loved the Italian soup, Minestrone. The word itself means “thick soup.” I like it as an appetizer when it’s the traditional vegetable soup. But if I want it for a full meal, I like to add little meat balls to it which makes it heartier. So I created Meat Lovers Minestrone. It’s made with ground chuck and all the vegetables contained in a traditional Minestrone. We don’t just wait for… Read more
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