Category: Soup

What an unusual soup. The fact is, though, it’s delicious. If you decide to give this Dill Pickle Soup a try make sure to use kosher dill pickles, or any other variety that isn’t sweet.

I’ve made it and thought it was great. In fact I love the soup.

Sometimes I do a chicken broth with chicken meat added back in instead of pork, but both variations are excellent.

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Dill Pickle Soup

Ingredients

• 1 -3 pork bone
• water
• salt
• pepper
• allspice
• 2 -3 bay leaves
• 1 -2 carrot cut in half
• 1 small onion
• 2 -3 small potatoes cubed
• 1 parsley root
• 1 celery root
• 2 dill pickles
• 1/2 -1 cup sour cream
• 1/2 cup flat leaf parsley chopped

Instructions

1. Trim the pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
2. Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
3. Cut the onion in half and add to the water.
4. Simmer for about half an hour. Add the carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
5. Simmer 15-20 minutes or until the veggies are soft. Remove the vegetables, onion and meat.
6. Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
7. Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
8. Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
9. Season to taste and finish with sour cream (amount will depend on how much soup you've made).

Recipe Notes

To ensure the sour cream dissolves properly, stir it in a separate cup with some hot broth and then add to the soup. Add parsley and serve hot.

This soup will keep for several days.

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Recipe based on one by CoCaShe
Photo by CoCaShe

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I’m from the southern U.S. and we have a lot of traditions down here. One of them is black-eyed peas on New Years day. Well there are other traditions around this old world for New Years. This is a traditional New Year’s soup in the Italian tradition.

Italians, I am told, eat this soup at midnight along with some grilled Italian sausages and have GOOD LUCK the rest of the year!

Since I’ve discovered this soup I’ve said to heck with the New Years tradition! This soup hits the spot on any cold winters night!

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Lentil Soup With Ditalini

Ingredients

2 -3 tablespoons olive oil
3 tablespoons pancetta, chopped (or ham)
1 large onion, chopped
2 stalks celery, chopped
2 carrots, diced
5 garlic cloves, finely chopped
1 (16 ounce) bag lentils
1⁄2 teaspoon thyme
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
14 ounces diced tomatoes
1 -2 teaspoon salt & freshly ground black pepper
0.5 (16 ounce) boxditalini shaped pasta
1 -2 teaspoon parmesean cheese, grated
1 loaf crusty bread

Directions

Saute the pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.

Add the onion, celery and carrots, salt and pepper, and saute till softened. Add the garlic. Stir & continue cooking for a minute or two.

Add the lentils, herbs & salt and pepper, stir, and add about 6 cups of water. Bring to a boil and partially cover, then lower heat to the lowest simmer possible. Allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.

Meanwhile, in a separate pot, cook the ditalini according to box directions until al dente. Drain. Add the diced tomatoes to the soup, stir and continue cooking for about 10 minutes.

Stir in cooked pasta to soup.

Ladel the soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and Parmesan cheese.

Eat it up with some crusty bread!

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Recipe based on one by flappergirl425
Photo by flappergirl425

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Soup season is coming! There’s just something about cold weather that puts me in the mood for a quick flavorful soup. This 30 minute smoked sausage and corn chowder fills the bill.

The sausage gives a depth of flavor that makes the soup taste as if it cooked for hours on the stove.

The fact is it only takes 30 minutes which makes it great for weeknight meals. Just add French bread and you’ve got yourself a meal.

It’s loved by all. Quick, easy, delicious, and economical. That makes it a winner!

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30 Minute Smoked Sausage and Corn Chowder

Ingredients

• 1 package smoked sausage fully cooked, sliced 1/8
• 1 cup green onion sliced
• 2 teaspoons vegetable oil
• 2 cans vegetable broth 14 1/2-ounces
• 2 cups o'brien frozen potatoes
• 1 13 3/4 ounce can cream-style corn
• 1/8 teaspoon red pepper ground
• 1/2 cup heavy cream

Instructions

1. In large saucepan, brown the smoked sausage. Remove the sausage and cook the onions in oil over medium heat 3-4 minutes or until tender.
2. Stir in the sausage, broth, potatoes, corn and red pepper. Bring to a boil; reduce the heat to low and simmer uncovered for 20 minutes.
3. Stir in the cream and heat through.
4. Garnish with additional sliced green onions, if desired.

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Leftover Mashed Potato Soup

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Recipe based on one by Libby1
Photo by newspapergal

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I love making soup – there’s just something comforting about it. This Leftover Mashed Potato Soup is a very easy and yummy soup. Very forgiving of proportions.

Good combination of flavors. Quick, easy & tasty! It doesn’t get better than that.

Great idea for using up the holiday bounty with a different flavor palette. It comes together in about a half-hour, which is exactly what you need on cold nights that call for comfort food in a hurry.

Fantastic soup! Give it a try and see what you think.

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Leftover Mashed Potato Soup

Ingredients

• 2 tablespoons butter or 2 tablespoons bacon drippings
• 1/2 cup chopped onion
• 1 cup chopped fresh mushrooms
• 14 1/2 ounces chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• 2 cups prepared mashed potatoes leftover is great
• 1/2 cup cheddar cheese
• 2 scallions finely chopped
• 3 slices bacon cooked and crumbled
• 2 tablespoons sour cream
• 2 tablespoons cream or 2 tablespoons half-and-half

Instructions

1. Cook the bacon, and set aside to crumble.
2. In a large saucepan, cook the onion in butter or bacon drippings until softened. Add the chopped mushrooms and cook until tender and onion is golden.
3. Add the chicken broth, salt, pepper, and paprika, stirring to mix.
4. Blend in the mashed potatoes, stirring until lumps are gone. Bring the soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
5. Mix in the scallions, crumbled bacon, sour cream, and cream/half and half, stirring to until heated through but not boiling.

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Kielbasa Soup

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By Sue Lau
Sue Lau

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