Simple Soup Recipes

by Michele Cheplic | More from this Blogger

19 Mar 2009 06:25 AM

Soup's versatility makes it one of my all-time favorite dishes. It doesn't take a ton of skill or time to whip up a big pot of hearty homemade soup. What's more, a single pot can yield dinner plus leftovers for a quick and nutritious lunch the next day.

The following recipes are among my very favorites. The Corned Beef Soup is ideal for using up leftover St. Patrick's Day Corned Beef. Meanwhile, the Bratwurst Soup is a crock pot classic that cooks on its own while you tend to more important tasks.

CORNED BEEF SOUP

Ingredients:

1 tablespoon chicken paste

1 cup cooked corned beef, cut up

1 small head cabbage, chopped

4 cups water

4 celery stalks, chopped

1 medium onion, chopped

3 tablespoons butter

4 tablespoons flour

1/2 tablespoon parsley

1 tablespoon garlic powder

2 1/2 cups water

1 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup whipping cream

Directions:

Bring four cups of water to a boil in a large pot. Add cabbage, celery, onion, corned beef, chicken paste, parsley, garlic powder, salt, pepper, marjoram, and boil for 15 to 20 minutes, until tender.

In a saucepan heat butter over low heat until melted. Whisk in flour until smooth. Stir in 2 ½ cups water, heat to boiling. Stir for one minute. Whisk in cream.

Stir mixture into cabbage mixture in large pot and simmer for 10 minutes, stirring often.

Makes 8 servings.

BRATWURST SOUP

Ingredients:

6 bratwurst links, cooked and sliced

4 medium potatoes, peeled and cubed

1/4 cup finely diced onion

1 (15-ounce) can French green beans, drained

4 cups shredded cheddar cheese

1 can cream of mushroom soup

2 cans cream of celery soup

3 cups milk

Directions:

Place the bratwurst, potatoes, onion, green beans, 3 cups of cheese, soups and milk into a slow cooker. Cover and cook on medium for 3 hours, or until potatoes are fork-tender.

Serve hot with remaining cheese sprinkled on top.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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