Lindsay, a reader, sent me an e-mail today asking for this recipe. It was on the menu a couple of weeks ago and I never got around to making it. I almost just e-mailed her the recipe, but it really sounded good! So, I decided to make it tonight. It was so fresh and delicious and exactly what I wanted. Thanks Lindsay! I know its going to get better in the fridge, so I'm really looking forward to leftovers for lunch tomorrow. The weather has turned cold once again, so this warm soup hit the spot. Most ingredients in the recipe are pantry staples or past sale items at Publix. I did call my husband and get him to grab and onion and zucchini at Publix on his way home. He's really good about doing stuff like that for me! Make this great soup as a farewell to winter!
1 tablespoon olive oil
1/4 medium onion, finely chopped (1/3 cup)
1 garlic clove, minced
1 32-oz. carton chicken broth
1 14.5-oz. can diced tomatoes (I used fire roasted)
1 medium zucchini, sliced and quartered
1 19-oz. can cannellini beans, rinsed and drained
1 19-oz. can garbanzo beans, rinsed and drained
1 9-oz container fresh cheese tortellini
*optional- 1/2 lb diced cooked sausage
diced cheese, for garnish
parmesan cheese, for garnish
**I also have recently started adding diced conecuh sauage to this soup. I chop 1/2 of a 1-lb package and saute it in a separate pan. You can either sprinkle the sausage on top of each bowl, or stir it directly into the pot once its ready.
**I added tortellini at a later date after posting this recipe years ago. This soup is one of our family favorites and it gets made often!
In a medium saucepan, heat oil over medium-high heat, then add onion and garlic and cook 3-4 minutes or until tender. Stir in broth, tomatoes, and beans. Bring to a boil. Add tortellini and zucchini and cook according to package directions. Reduce heat; simmer uncovered, until zucchini is tender, about 10 minutes.
Serve with diced monterrey jack cheese and a sprinkle of parmesan cheese.
Enjoy!
(adapted from Parents.com)
I love making soups because they're easy (one pot) and the leftovers always taste better the next day. Totally true with this soup. My Mom shared this recipe with me several years ago. I love it because most of the ingredients are pantry staples. Brown some meat, throw in some beans and seasonings and you're done! The flavors really come together the longer it simmers, but it can be ready in as little as 30 minutes. I got a late start tonight, so once it came together I simmered it for 20 minutes. And, boy was it good! I did change up the beans this time and just used what I had on hand from the Italian Sale at Publix a few weeks ago. Feel free to use what you have. You'll notice that this recipe calls for the beans not to be drained. So I added the beans and all of their juice. I also do not salt the soup because of the sodium in the beans. My sister-in-law makes this and she drains her beans. If you do drain them, add more chicken stock or water to get to the desired consistency. Either way, this soup is going to be great!
2 lbs. ground beef
1 onion, chopped
1 16-oz. can pinto beans
1 16-oz. can black beans
2 16-oz. can kidney beans
2 16-oz. can corn
2 cans Rotel
2 packages Hidden Valley Ranch Dressing Mix
1 package Taco Seasoning
2 cups water (I used chicken broth)
**Drain corn- NOT beans
Brown beef and onion in a large soup pot over medium high heat. Drain off excess fat. Add seasoning packets and stir. Add beans (do not drain), add corn (drained), add Rotel (do not drain), add water (or chicken stock). Stir to mix well. Bring to a boil, reduce heat to low, cover, and simmer at least 20 minutes.
Serve with shredded cheese, sour cream and Tostitos.
**I used 2 16-oz. cans black beans, 1 19-oz. can garbanzo beans, and 1 19-oz. can white beans
Enjoy!
(adapted from Sandy Sumlin)
There's not too many classic pairings like a grilled cheese and a nice hot bowl of tomato soup! Well, yes there are. There's cheeseburgers and fries, bacon and eggs, cake and ice cream...but that's not what I had for dinner. When you make a grilled cheese, do yourself a favor and get bread from the bakery. Bunny Bread just won't do. Cut big, thick slices and start stacking the cheese. You won't ever want it on sandwich bread again. I sent my husband to Publix tonight to get Goldfish and bread. I didn't have time to do my big trip tonight, but needed those two things for dinner. He coudn't find the five-grain bread that was in the ad, so he got a sliced Italian bread. The slices were too thin for me, so I doubled-stacked the grilled cheese like a Big Mac. I prefer Parmesan cheese in my tomato soup, but Ella and Clay like the goldfish. Publix has Campbell's tomato soup 4-pack on sale for $1.99. Bags of goldfish are on sale 10/$10- which means they only ring up $1 no matter how many you buy. Grilled Cheese and Tomato Soup is a great go-to dinner for busy weeknights.
Soup:
Campbell's Tomato Soup
1 can water/milk
Goldfish or Parmesan (optional)
Pour soup in saucepan. Mix with one can filled with 1/2 water, 1/2 milk. Whisk together and heat over medium heat. Reduce heat and simmer on low until ready to eat.
Grilled Cheese:
Loaf of good bakery bread (5-grain, Italian, Asiago Cheese)
cheese
mayonnaise
butter
Cut the bread on a diagonal to make the surface area bigger (larger slices). Spread the inside of the bread with mayonnaise. Top with cheese- whatever you have on hand- approximately two sandwich sized slices. Tonight I used Colby Jack and Mozzarella. I love Muenster too though. If you have Kraft Singles, go ahead and use them too! Use as much or as little as you like. Put the other slice of bread on top and butter. Put the buttered side of the sandwich face down on a hot skillet over medium heat. Let cook for approximately 3 minutes or until golden brown. While its cooking, spread butter on the other side. Flip and cook until golden brown and cheese is melted.
Serve alongside tomato soup. Garnish the soup with Goldfish crackers or Parmesan cheese.
Enjoy!
What a perfect dinner for this COLD day! I have wanted to sit in front of my fireplace at home all day! This soup really hit the spot. I normally make a beef-vegetable-type of soup. If I venture much further than that, it comes from a can. This was a nice change-up to my menu. This soup uses the Bob Evans Home Fries that were B1G1 a few weeks ago at Publix. I had one bag left and wanted to try this. Right now Publix has Smithfield bacon B1G1. I used it for my Loaded Twice Baked Potatoes the other night. You could make this healthier by cooking the bacon in the microwave and sauteing the onion in some olive oil. Tonight, I wasn't too worried about it. The bacon flavor going throughout the soup was great. There was also a little more liquid than I like in a soup, so I drained some of the liquid off as I was serving it. That's what made it look thicker in the photo. You can probably omit some of the liquid by adding 1 cup of milk at the end instead of 2. I don't think it would take away from the flavor a whole lot. With this weather, there is no excuse not to make this hot bowl of goodness!
3 slices bacon, cut into 1/2" pieces
1 (20 oz.) pkg. Bob Evans Diced Home Fries
1 small leek, white part only, diced (I used 1/4 cup sweet onion)
salt and pepper to taste
2 cans (14.5 oz. each) chicken broth
2 cups milk
1 cup frozen corn kernels, thawed
In a large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings (I poured it out and added 2 teaspoons back to the pot) saute onions until softened, about 3 minutes. Add potatoes, salt and pepper and chicken broth. Cover and bring to a boil, reduce heat and simmer (uncovered) until potatoes are tender, about 10-15 minutes. Lightly mash with a potato masher; you still want chunks of potatoes. Add milk, corn, and reserved bacon. Heat until hot, about 5-10 minutes.
Enjoy!
(adapted from BobEvans.com)
