Souper Saturday!

Each Saturday during the cold weather season I like to share a soup recipe in a series I like to call Souper Saturday!

This week's recipe comes from a Saving Some Green reader, Ann who shared some of her family favorites.

Check out the recipe for Chicken and Mushroom Chowder here. Sounds yummy!

Check out my other yummy Souper Saturday recipes here.

Do you have a great soup recipe you are dying to share? Leave a comment or e-mail me at savingsomegreen @ gmail dot com!

Souper Saturday!

I love Thanksgiving, especially for the leftovers. There is so much you can do with leftover turkey.

Every Saturday I share a soup recipe, so here is a recipe where you can use up some more of that leftover turkey!

Turkey Vegetable and Noodle Soup

2 quarts turkey broth (or chicken broth)

1 cup potatoes, cubed

1 cup carrots, sliced

1 cup celery, sliced

2 cups turkey meat, cut up

1/4 cup chopped onion

1 tsp salt

1 cup uncooked noodles

Add vegetables to turkey broth along with salt and noodles. Simmer 15 minutes. Add turkey, heat through, and serve.

Makes 6 servings.

Do you want some more great soup recipes? Check out some other great Souper Saturday recipes here.

If you have a great soup recipe you are dying to share, please e-mail me at savingsomegreen @ gmail dot com.

Souper Saturday!

I used to think squash was *yucky*. That was until I tasted it :)! I now love all sorts of squash and recently tried a recipe for Butternut Squash Bisque. It was so good!


Butternut Squash Bisque
1 large butternut squash diced (I usually slice it, then remove the peel from the slices, then dice)
4 carrots, peeled and sliced
1 medium onion, chopped
1 Tbsp. butter
3 cans of chicken broth (or chicken stock or vegetable stock, whatever you want)
1 cup skim milk
salt and pepper


Put the squash and carrots in a large saucepan or stockpot. Cover with chicken broth (if it doesn't cover the squash and carrots, add some water). Bring to a boil, reduce heat to medium and simmer, covered, until vegetables are soft. Meanwhile, saute onion in butter. Add to simmering squash and carrots. When vegetables are soft, remove from heat. Remove vegetables from pan to blender or food processor in batches until all soup is blended smooth. Return to pan, add milk, and salt and pepper to taste. Heat through (do not boil) and serve.

Check out the other great Souper Saturday recipes from my previous posts here.

Want to find some more great recipes? Check out the Grocery Cart Challenge's Recipe Swap! This week she has a recipe for home made Windex! Check it out!

Souper Saturday!

The recipe for Souper Saturday this week comes from DealBetty - a fellow frugal blogger. She posts some great recipes that sound so delicious and are very healthy. This recipe is for a lentil soup that is a copycat from the Cucina! Cucina! Restaurant.

Check out the recipe here.

Check out the other great Souper Saturday recipes here.

Enjoy!

Souper Saturday!

This is a fun crock pot recipe that I got from my favorite Aunt Judy. I have not personally tried this, but with these ingredients, you just can't go wrong!

Chicken Tortilla Soup

3-4 chicken breasts

2 15oz cans black beans

2 14oz cans Mexican tomatoes

1 c. salsa

1 4oz can green chilies

1 14oz can tomato sauce

Place all ingredients into a crock pot (the chicken breast stays whole, and can be put into crock pot frozen). Cook on low for 8 hours. When chicken is cooked through, remove from crock pot, shred or dice. Return to crock pot.

Serve with sour cream, cheese, and tortilla chips if desired.

Enjoy!

Check out all the other great Souper Saturday recipes here.

Do you have a yummy soup favorite you would like to share? Shoot me an e-mail at savingsomegreen (at) gmail (dot) com - I'll be sure to give you credit!

Souper Saturday!

Each Saturday since mid-September I have shared a soup recipe - thus the title of this post Souper Saturday. As a kid my Dad was always concocting pots of soup and they were always (usually) really yummy. I also have that crazy gene where I just like to try something to see if it works or tastes good. This is especially good when I have a surplus of one thing or another.

This is my "recipe" for how to build your own soup.

1. Start with a base, beef stock or broth, chicken stock or broth, diced tomatoes and water, or just plain water.
2. In my opinion, every soup MUST have onions. Many recipes require that the onions are sauteed in butter, which is really good, but you can also just throw them into the broth and cook it all together.
3. Look for your surplus fresh items to incorporate into your soup - potatoes, carrots, and celery are great candidates. You can also be creative - squash, zucchini, green beans, and peas are also great additions.
4. Decide if you want meat or not - I once made a yummy vegetable soup using carrots, potatoes, onions, canned corn, canned green beans, and canned tomatoes blended in the blender - it was so good!
5. Decide if you want a grain - barley(especially with a beef stock), rice, and noodles (or other pasta) are always yummy.
6. Be sure to add salt, pepper, and your other favorite spices.
7. Then just cook it for awhile until it is done. If using raw ingredients it should simmer for at least and 45 minutes to an hour.
8. Enjoy!

Souper Saturday!

It is Saturday! That means another soup recipe! I found this week's recipe through The Grocery Cart Challenge's Recipe Swap that I participate in each week.

This recipe comes from Lynn who has a blog called Lynn's Kitchen Adventures where she shares recipes, product reviews, meal planning, and kitchen tips. Her recipe for Cheeseburger Soup caught my eye. Not only because it was a soup recipe I could potentially use for Souper Saturday, but just by reading the recipe I can tell it is really yummy.

Rather than posting the recipe here, go check out this recipe and other great recipes on Lynn's blog here.

Craving some more great soup recipes? Check out my other Souper Saturday recipes here. Do you have a soup recipe you would like me to share on an upcoming Souper Saturday? Leave a comment or send me an e-mail!

Enjoy!

Souper Saturday!

It's Saturday - and that means another soup recipe. Gramma Brown's Corn Chowder comes from Ann, a SavingSomeGreen reader.

It looks really good. Check out the recipe here.

Check out the other great Souper Saturday recipes here.

Enjoy!

White Bean and Chicken Chili

I FINALLY made the White Bean and Chicken Chili from my Souper Saturday post this past week.

Holy cow - it was sooooo good!

I made a few changes though and didn't make it in a crock pot as directed. I also cut the recipe in half. Here is what I did...

I put:

1 can white northern beans (drained and rinsed)

2 cans chicken broth

in a medium sauce pan and simmered for about 30 minutes. Meanwhile I sauteed:

1 onion (chopped)

2 cloves garlic (minced)

in Smart Balance butter. I added:

1 4oz can of diced green chiles to the frying pan with the onions and garlic then added it to the beans and broth.

Then I added about 1 cup of shredded chicken and 1 Tbsp. ground cumin.

Then I just simmered it for about 45 minutes.

It was so good - and my husband (a non-soup lover) loved it too!

Next time I am going to make a much bigger pot!

Souper Saturday!

Last week I said I was going to make this recipe and post it if it was good. Unfortunately, I didn't have time to make this recipe - but I'm posting it anyway because it sounds really good. It was in the October issue of All You in a separate insert with other recipes.

White Bean and Chicken Chili

2 15-oz cans white beans, rinsed and drained

4 cups low sodium chicken broth

1 Tbsp. vegetable oil

2 whole bone-in chicken breasts (about 3 lbs)

Salt and Pepper

2 onions, chopped

4 cloves garlic, chopped

2 4-oz cans roasted green chiles, drained

1 Tbsp. ground cumin

• Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
• Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
• Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to sowl cooker. Remove chicken, shred it (and de bone) and return to slow cooker. Spoon into individual bowls and serve.

Sounds good! I'll (hopefully) try it this week and confirm. Enjoy!

Check out the other great Souper Saturday recipes here.

Check out other great recipes on the Grocery Cart Challenge's Recipe Swap here.

Souper Saturday!

It is Saturday and time for another Souper Saturday post! Check out my other great soup recipes here.

I received this recipe from my friend Elisa who just recently started couponing/grocery gaming/and reading my blog. I have not tried this recipe, but it sounds so yummy and comforting.

Quick Italian Beef & Vegetable Soup

1 lb lean ground beef
1 large garlic clove; crushed
2 cans (13 3/4 oz) beef broth
1 can 14 1/2 oz Italian style stewed tomatoes; undrained
4-5 carrots
3-4 medium potatoes
1 can 15 oz white beans; kidney or great northern beans (drained and rinsed)
1 can of green beans

Brown beef and garlic. Pour off drippings. Season w/pepper and italian seasonings. Meanwhile, steam potatoes and carrots until tender. In a large pot, combine tomatoes, broth, green beans, kidney beans or great northern beans. Add beef, carrots, and potatoes. Bring to a boil and then simmer for 10 -15 minutes.

**If I have more time put the carrots and potatoes in the crock pot raw with the rest of the ingredients and let it cook all day.**

TEASER FOR NEXT WEEK: I'm excited because I got my 1st issue of All You for October, they had my address wrong, so I got it late :(. There is an insert with some crock pot recipes (LOVE these). One of them is for White Bean and Chicken Chili - I have been wanting to try something like this for a long time. I'll try it this week, if it is good, I'll post it for next Saturday!

For more great recipes, check out The Grocery Cart Challenge's Recipe Swap!

Souper Saturday!

This is a yummy recipe that I got from the Top Secret Restaurant Recipes cookbook. It is a replica of the Potato Cheese Soup from Ruby Tuesday.

This makes about 3 bowls of soup, so I usually double it.

Potato Cheese Soup

2 large russet potatoes
2 tablespoons finely minced celery (about 1/2 stalk)
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons flour
1 1/2 cups milk
1 cup + 1 tablespoon cheddar cheese

Peel the potatoes and chop them into bite sized pieces (about 4 cups). Make sure the celery and onion are minced into very small pieces and should be about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.

Combine the vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil then turn down the heat, cover the pan, and simmer for 20 minutes.

Whisk together flour and milk in a separate bowl.

Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5-8 minutes or until the soup is thickened.

Add 1 cup of cheddar cheese to the soup and simmer until melted. The potatoes should be very tender and falling apart, if not continue cooking until the soup is as thick as you like it.

I never do this, but the recipe suggests adding Monterrey jack cheese, cooked crumbled bacon, and green onion, so if you want to feel free!

Check out my other Souper Saturday recipes here.

Check out some other great recipes on The Grocery Cart Challenge's Recipe Swap.

Enjoy!

Souper Saturday!

This is the second recipe in a series I am calling Souper Saturday! This recipe is so yummy and comes from on of my FAVORITE cookbooks -

The Essential Mormon Cookbook by Julie Badger Jensen. Get yours here.

Broccoli Cheese Chowder
2 bunches (about 1 pound) fresh broccoli
1 medium onion, chopped
1/4 c. butter
1/2 c. butter
1/2 c. flour
4 c. milk
1 c. chicken broth
1 1/2 tsp. salt
2 c. grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside. Saute chopped onion in the 1/4 cup butter until tender, set aside. In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1/2 minutes, until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.

We love this soup, it is so delicious and comforting. Serve with bread sticks, rolls, or toast. It is very filling and would make a great vegetarian meal!

Souper Saturday!

I love soup. The good thing about soup is that it is (or can be) a very frugal meal. Fall is my favorite time of year - and one of the biggest reasons for this is that it is soup eatin' season again!
In honor of fall - and winter for that matter - I will be having Souper Saturday each Saturday through March and will be sharing some favorite soup recipes. I probably don't have enough recipes to last through March - so please feel free to share and I will be happy to post it on my blog and give you credit!

So, here is the first installment. One of my FAVORITE soups is Taco Soup - and it is so easy.

Taco Soup

1/2 pound ground beef; browned and drained (you could also use ground turkey)
1 8 oz. can tomato sauce
1 can kidney beans; drained and rinsed (about 14 oz)
1 can diced tomatoes (about 14 oz)
1 package taco seasoning (depending on how strong you want the flavor, sometimes I just use 1/2 packet)
1 can of corn; drained (this is optional, but a great addition, especially if you are trying to stretch it to feed a lot of people)

Add all ingredients to a medium saucepan on medium heat. If soup seems too thick, add up to 1 cup of water. Cook until heated through. If desired serve with grated cheese, crushed tortilla chips, and/or sour cream. Serves about 6.

How about you? Do you have any great soup recipes you want to share? Please leave a comment or e-mail me at savingsomegreen (at) gmail (dot) com!