1 lb. split peas 2 quarts water 1 tsp. salt 1 tsp. black pepper 1 bay leaf 1 tsp. leaf thyme (crushed) 2 whole cloves 1 large onion 2 medium potatoes, peeled and diced (3 cups) 1/2 lb. cooked ham, diced 1/2 lb. smoked sausage […]
Do you all remember having alphabet soup when you were a kid? I do. My Mom always kept some on hand.
- 14½ ounce container vegetable broth
- 16 ounces mixed veggies
- 6 ounces V-8 juice
- 1 can tomato soup
- ½ tsp. thyme
- ¼ tsp. oregano
- ¼ tsp. basil
- ½ cup raw alphabet pasta
- Cook pasta and drain. Rinse with cold water
- Combine all the other ingredients.
- Bring to a boil; cover and simmer 5 minutes.
- Add pasta. Serve.
Instant Pot Minestrone
This is one of my favorite soups. It freezes well, too.
- 1 can kidney beans drained
- 1 can garbanzo beans drained
- 32 oz chicken or beef broth
- ½ onion sliced or diced, your preference
- 2 stalks celery diced
- 3 carrots, sliced (but don't make them too thin)
- 1 small zucchini, halved and sliced
- 1.5 c petite diced tomatoes
- 1 c uncooked shell macaroni (I used the little barrels)
- Dice all of your vegetables and put them into your Instant Pot or pressure cooker. Add your broth and uncooked noodles, stir gently and add any herbs/spices you'd like (I usually just add salt when it is done if I feel it needs a bit).
- Close lid and and steam valve, set to pressure high, for 3 minutes.
- Do a quick release.
- Carefully lift lid and serve topped with shredded parmesan and parsley if desired.
Instant Pot Beef Vegetable Soup I’m trying to post recipes that will help with all our New Year’s resolutions to eat healthier. I’m sure hoping that these Instant Pot soup recipes will work for everyone. Instant Pot Beef Vegetable Soup Print Prep time 10 […]
Instant Pot Split Pea Soup
It’s going to be chilly here in Northeast Texas and soup will sure taste good. So, I’ve been baking lots of soups in the Instant Pot and then freezing them. Makes it so much easier at suppertime.
- 2-3 smoked ham hocks frozen
- 10 cups water
- 1 lb dried split peas
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 tablespoon dried thyme
- Place frozen ham hocks in pressure cooker and cover with 10 cups of water. Seal lid, bring to high pressure, and cook on high pressure for 30 minutes.
- Quick release the pressure to open the lid. Remove the ham hocks and transfer to a cutting board to allow to cool. Add split peas, onion, carrot, celery, and thyme to liquid in pressure cooker.
- Bring back to high pressure and cook at high pressure for 10 minutes. Once done, allow to naturally release the pressure.
- While the split peas are cooking, shred the meat from the ham hocks. Discard any bones and fat.
- The soup will appear thin at first, but once you stir it well and the split peas dissolve, it will thicken. If you prefer your soup to be even thicker, you can mash up the ingredients with a potato masher or process half of the soup through a blender on low speed and then recombine with the remaining soup. Prior to serving, add the shredded pork back in.
JFK’s Favorite New England Fish Chowder I’m not one for fish or clam chowder, but this one comes out very good. President Kennedy loved this recipe. JFK’s Favorite New England Fish Chowder Print Prep time 20 mins Cook time 50 mins Total time 1 […]
Creamy Chicken Vegetable Chowder
My favorite soups are the creamy ones and this one fits the bill.
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 3 potatoes, diced
- 3 carrots, diced
- 2 quarts chicken broth
- 1 pound skinless, boneless chicken breast halves – chopped
- 1 (1 ounce) package ranch dressing mix
- 1 teaspoon crushed red pepper flakes
- salt to taste
- ground black pepper to taste
- ½ pound processed cheese food, shredded
- 1 (16 ounce) package frozen green beans
- 1 (15 ounce) can whole kernel corn
- ¼ cup butter
- ¼ cup all-purpose flour
- Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans and corn just before making the roux.
- Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes. Serve.
I love potato soup as much as I do corn chowder. This is the perfect recipe.
- 5 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- ⅓ cup celery, chopped
- 3 cups water
- 1 cup milk
- 1 tsp. salt
- 1 tsp. chicken bouillon granules
- 2 tsp. chives, chopped
- ¼ tsp. pepper
- Extras: chopped ham, chopped bacon
- Combine potatoes, onion, celery and 3 cups water in a 3-quart Dutch oven. Bring to a boil; cover, reduce heat and simmer 20 minutes or until potatoes are tender.
- Drain, setting vegetables aside and retaining 1½ cups cooking liquid in the Dutch oven.
- Add your reserved vegetables to the pot along with the next 5 ingredients.
- Cook, stirring constantly until soup is thoroughly heated.
New England Corn Chowder
My Mom would make corn chowder alot during the winter. This is a great recipe out of New England.
- ½ cup salt pork, diced
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- 1 medium potato, peeled and chopped into bite-sized chunks
- ½ teaspoon salt
- 2 cups water
- 2 tablespoons flour
- 2 cups warm milk
- 1 20 oz. can creamed corn
- 1 15-ounce can whole kernel corn
- chopped parsley
- Extras - diced ham, chopped bacon
- Sauté the salt pork, then add to the pan and sauté the onions, and celery. Add the potatoes, salt, and water, and simmer until the potatoes are soft. Add the flour, milk, and corn, and heat all together thoroughly. Sprinkle with finely chopped parsley.
Crockpot Vegetable Soup
This is the best soup for a chilly evening. Put it in the crockpot first thing in the morning and the whole house smells warm and inviting.
This is one of the first things my daughter learned to make.
- 3 14½ ounce cans diced tomatoes, undrained
- 2 14½ ounce cans beef broth
- 1 10 ounce package frozen whole kernel corn
- 1 10 ounce package frozen baby lima beans
- 2 medium baking potatoes, peeled and diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 1 clove garlic, minced fine
- ¼ tsp. salt
- ½ tsp. pepper
- 1 tsp. dried basil
- ½ tsp. dried thyme
- 2 bay leaves
- Mix together all the ingredients in a 5 quart crockpot.
- Cover and cook on HIGH for 8 to 9 hours.
- Remove bay leaves and serve with warm, crusty bread.
- NOTE: I cooked mine on LOW for 10 hours. I found that cooking it on high would cause sticking.