This is a soup that I have made for years and years! It’s always my go to soup to take to parties or for company because everyone loves it. I made a few additions this time for the heck of it and it turned out even better! You can leave out the ham & chard or add other veggies that you have. This was just a yummy addition that I really liked. It also freezes well if you have extras.
Cheddar Broccoli Soup
6 c whole milk
6 T flour (I use soft white wheat and I can’t tell the difference over white)
6 T butter
1 1/2 tsp salt
1/4 tsp pepper
3 c cheddar cheese
1 T dijon mustard
2 c shredded carrots (I really didn’t measure I just threw in what I had)
1-1 1/2 c chopped ham
2 c chard, chopped small ( threw in what I had again, so it could have been less)
2-3 bunches broccoli, chopped small
Throw chopped veggies into a large stock pot and barely cover with water. Cook till barely tender about 10 minutes. While veggies are cooking blend the butter, flour, milk, salt & pepper in a blender. When veggies are ready add the blender contents to the pan and stir with a wisk until the butter melts. Cook until thickened over medium heat. Add the mustard and cheese and cook until cheese is melted. Serve!
This is one of the top most favorite meals for my family. I found it in a Rachael Ray cook book years ago when lo carb was all the rage. I personally feel like it was too much meat even back then when I ate a lot of meat. I also would add 1 cup whole wheat macaroni. It makes a fantastic freezer meal. Make one tonight and freeze one in a gallon freezer bag. I don’t like it in a crockpot though. It’s best just made in a pot on the stove. This can easily be made into a gluten free meal by leaving out the bread crumbs or using a little brown rice in the meatballs. This is my version.
2 T butter
1 large onion, chopped
1/2 lb italian sausage (I use my homemade turkey sausage with no sugar or nitrates)
4 garlic cloves minced
1 carrot peeled and chopped
2 celery ribs, chopped
2-3 c chopped cauliflower
1 quart chicken broth
1 can of white or red beans
1 can (15 oz) pizza sauce (I use my homemade spaghetti sauce recipe)
1 lb ground beef (pasture-fed preferably)
1/2 c parmesan
2 T bread crumbs or cooked brown rice
1 egg yolk, beaten
salt & pepper
1/2 tsp allspice
Heat a large stock pot over medium high heat. Add the butter and onions and sausage and cook till browned. (I usually have my sausage already cooked and stored in freezer bags in my freezer so I just add it and have it thaw.) Then add all the rest of your ingredients and bring to a boil.
Meanwhile mix all of the meatball ingredients in a bowl. Form very small bite size balls and drop them into the boiling liquid. Let them cook for about 8 minutes. Serve with a nice green salad and some parmesan sprinkled on top.
This is really a very easy recipe and very nutritious. You can change the amounts of meat you want. I think it would even be good with chicken and sausage. The pizza sauce really makes it great. So the better quality your sauce the better.
This time of year I love quick and easy meals but especially soup. A friend brought me this soup after they had a church party and had way too much leftover. I was more than happy to take it off of her hands.
Yield 4 servings
- 1 1/2 cups chicken broth
- 1 (10 ounce) package frozen chopped spinach
- 5 tablespoons butter
- 1/4 cup all-purpose flour or whole wheat flour or cornstarch
- 2 cups milk
- 1 cup Half and Half (or real cream)
- 1/2 cup chopped onions
- 1 tsp. minced garlic
- salt and pepper to taste
- In a medium saucepan, combine chicken broth and spinach. Bring to a boil, and cook until spinach is tender.
- In a small pan saute onions in 2 Tablespoons butter until tender, add minced garlic then add to cooked spinach. Let it cool- then put it in a food processor or a blender and process until it is smooth. I used a stick blender. Less mess and accidents.
- Melt 3 Tablespoons butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk and half and half. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Funny name? Too long? I couldn’t decide what to call it. It’s really my sister’s recipe and she has a blog but hasn’t put it up yet. So I am putting it on my blog first! I haven’t made it by myself yet, when I do I will try to remember to take a picture and try to remember to get my husband to teach me how to upload the picture. This was served in bread bowls and was very much a comfort food. You do not need to serve in a bread bowl. It is very filling on it’s own. My sister uses whatever veggies she has in the fridge but I’m writing down what she served me.
Susan’s Coconut Thai Veggie Soup
Image via Wikipedia
2 potatoes cubed
1-2 sweet potatoes cubed
1 onion chopped small
2-3 carrots sliced
1/2 of a head of cabbage chopped into bite size pieces
1 can coconut milk
1 whole chicken
arrowroot powder or whole wheat flour
Cook the chicken in the crockpot for at least 4 hours or overnight. Take the meat off the chicken and set aside. Saute the onion and other veggies in a large stockpot, omit the cabbage till later. Add chicken broth (the water you cooked your chicken in) till just covering the veggies. Add the cabbage and chicken and curry. Bring to a boil and cook till veggies tender. Mix arrowroot or flour with the can of coconut milk then add to the soup. Do not boil if using the arrowroot powder. It will break down and just be runny. Serve!
I found this great recipe for fighting colds on a wonderful blog called Frantically Simple. I thought I would try it since I had cabbage and carrots that needed to be used in my fridge. No one in my house has a cold right now but it can’t hurt.
I needed a crockpot meal so I did it in my crockpot. I browned the onions while I put everything else in the crockpot. Once the onions were browned lightly I put my about a cup of my veggie broth into the onion pan to soak up all the wonderful browned flavor sticking to the bottom of the pan then I dumped it into the crockpot. I cooked for 4 hours on high.
Health Benefits of Cabbage Soup
- Cabbage is an excellent natural source of vitamin C. Did you know that cabbage has even more vitamin C than oranges? Unlike oranges, however, cabbage is not mucous producing. Heaven knows, you don’t want any more of that when you have a cold. (I am horrified that I used the word mucous in a recipe post, but there it is.)
- Garlic is a natural antibiotic. Perfect for fighting off the nasties.
- Both garlic and cabbage are blood cleansers, helping to remove toxins from the body.
- Vegetables are easier for the body to digest than meat. This frees up some of your body’s energy for cold-fighting.
- This soup is cheap to make. What, that’s not a health benefit? Well, I always feel better when my money stays in my purse. Don’t you?
- It only takes a half an hour to make.
- This recipe makes enough to for several meals.
- Did I mention how cheap this soup is? Especially if you make your own (free!) vegetable stock.
- Most importantly, it’s filling, satisfying and really yummy.
Newt and I each enjoyed a couple of bowls for lunch. When we heard that Newt’s Grandma wasn’t feeling well, we took some over to her. There was still a whole lot of soup left over. I ladled it into pint canning jars and put it in the freezer. Next time we want some, I’ll just pull out a jar and pop it in the microwave. It’s the perfect serving size for two.
Why don’t you make up a batch to freeze and have on hand for the upcoming cold and flu season? You’ll thank me later.
|Cold Fighting Cabbage Soup
Recipe type: Soups
Author: Heidi @ Frantically Simple
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 10 – 12
This soup is filled with cold-fighting power, and it tastes great too! Carnivores, don’t let the vegan label throw you. This soup is great no matter what.
- 3 tablespoons of olive oil
- 1 medium sized white or yellow onion, chopped
- 6-8 cloves of garlic, pressed
- 1/2 a large head of cabbage, chopped
- 1 large carrot, peeled and chopped
- 8 cups vegetable broth (if you prefer, chicken broth could be substituted)
- 1 14.5 oz. can peeled and diced tomatoes
- salt and pepper to taste
- Optional garnish: cubed or torn day-old bread and additional olive oil
- In a large stock-pot, heat olive oil over medium high heat. Add onions and cook until translucent – about 5 minutes. Stir in garlic and continue to cook until onion is slightly browned.
- Add remaining ingredients (except for bread and additional olive oil). Bring to a boil, then reduce to simmer. Cook until carrots and cabbage are tender, about 20 minutes.
- To serve, ladle into bowls. Top with a handful of cubed or torn day-old bread and a drizzle of olive oil.
Update: I took the leftovers to a friend for lunch and we added yellow summer squash, 1/2 tsp italian seasonings, and sprinkled fresh sage over the top. It was much better. I think this soup is a good catalyst for adding more things. Served with wonderful homemade honey oat bread and cucumbers.
I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good. Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.
Make Ahead Moroccan Stew
(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon curry powder
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 cups finely shredded kale
- 4 (14 ounce) cans organic vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon honey
- 4 large carrots, chopped
- 2 sweet potatoes, peeled and diced
- 3 large potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained
- 1/2 cup chopped dried apricots
- 1 cup dried lentils, rinsed
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
- Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.
Make Ahead Tip:
If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.