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Category Archives: Soups

Tortellini & Sausage Soup

25 Monday May 2020

Posted by wrks4me in Soups, wrks4me - Recipes

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Italian, Sausage, Soup, Tortellini

sausage tortellini soup3

IngredientsCovid Comfort Food

  • 1 Tbsp (15 ml) vegetable oil
  • 8 oz (225 g) Italian sausage meat (casing removed)
  • 1 onion chopped
  • 2 carrots sliced
  • 2 garlic cloves (chopped) or 1 tsp chopped garlic cloves
  • 2 tsp (10 ml) dried Italian seasoning
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 1 can (28 oz/796 ml) diced tomatoes with juice
  • 6 cups (1.5 L) chicken broth
  • 1 Tbsp (15 ml) balsamic vinegar
  • 1 can (19 oz/540 ml) lentils, rinsed and drained or 1/2 cup 125 ml dried lentils
  • 1 lb cheese or meat filled tortellini
  • 3 cups (750 ml) lightly packed baby spinach
  • 1/2 cup (125 ml) grated Parmesan cheesewrks4me_terry_tested-11

Directions:

  1. In a large saucepan add oil,sausage and onion cook over medium heat until meat is cooked
  2. Add garlic and carrots and stir for 5 minutes
  3. Add Italian seasoning, salt, pepper, tomatoes, chicken broth and vinegar.
  4. Bring to a boil, and reduce heat to low for 5 minutes
  5. Stir in canned lentils (note is using dried pre-cook them) and tortellini and simmer until tortellini is tender
  6. Stir in spinach, cover and turn off heat. Let stand for a minute or so until spinach is wilted

Instantpot Version

  1. In the Instantpot add oil,sausage and onion to Instantpot and saute until meat is cooked
  2. Add garlic and carrots and stir for 5 minutes
  3. Add Italian seasoning, salt, pepper, tomatoes, chicken broth, dried lentils and vinegar.
  4. Cover and select “soup”
  5. After soup has finished, manually vent and remove lid when completely vented
  6. Add tortellini as well as spinach and simmer until tortellini is tender
  7. Serve, once tortellini and spinach is cooked

Serve with a sprinkling of cheese.

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Covid Comfort Soup

07 Tuesday Apr 2020

Posted by wrks4me in Soups, wrks4me - Recipes

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Covid Comfort FoodDuring these trying times, I hope all is staying well and inside and if you must go out for groceries or to walk the dog around the block for the 10th today, you are observing physical (social) distancing. The other thing we can do is to use up what we have in the fridge so as not to waste and put an undue demand on our food distribution system.

Stay well by staying inside.

Covid Soup 3

Covid SoupIngredients:

  • 1/2 medium cabbage (diced)
  • 3 stalks of celery (diced)
  • 2 large carrots (diced)
  • 1 large onion (diced)
  • 3 medium potatoes (diced)
  • 1/2 cup pot or pearl barley (rice)
  • 1 can (pasta sauce)
  • 2 containers 900 ml each (4 cups) of broth (chicken, beef or vegetable)

(Use up your vegetables in the fridge you feel would make a great soup)

Directionswrks4me_terry_tested-11

  1. Put all the vegetables into a deep pot and saute lightly for 10 minutes
  2. Pour in the pasta sauce and your favorite broth.
  3. Bring to a boil
  4. Reduce and simmer for 2-3 hours until slightly tender
  5. Put in your barley or rice an hour before serving (if using pasta cook separately, then drop into your bowl when serving. Once soup has cooled down, put remaining pasta into the soup so as not to overcook it).

Instant Pot Cooking Option 2

  1. Put all vegetables into the Instant Pot and saute for 10 minutes
  2. Put broth and pasta sauce, barley or rice into the pot
  3. Put on lid and select soup option.
  4. (If using pasta cook separately, then drop into your bowl when serving. Once soup has cooled down, put remaining pasta into the soup so as not to overcook it).

Enjoy and keep safe

 

 

 

Cabbage Soup(s) Diet (Quick Start Diet)

29 Friday Mar 2019

Posted by wrks4me in Low Carb, Soups

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Tags

Diet, Low Carb, Low Sugar Diet

This soup will kick start your diet. This is the 7-day diet. All versions require you to eat as much soup as you want any time you are hungry throughout the week. This is a low carb diet, check with your physician before starting any diet.

Cabbage Soup Diet

Recipe No. 1 (Original Version)

Ingredientswrks4me_terry_tested-11

  • 1/2 head of cabbage (chopped)
  • 1 cup of carrots (sliced)
  • 1 green or red pepper (diced)
  • 1 cup celery (sliced)
  • 1 cup white or yellow onion (diced)
  • 3-4 cloves of garlic
  • 4 cups of chicken broth (or beef or vegetable)
  • 14 or 28 oz can of diced tomatoes (I used Italian Seasoned Tomatoes)
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

Recipe No. 1 (Italian Marinara Sauce)

Ingredients

  • 1/2 head of cabbage (chopped)
  • 1 cup of carrots (sliced)
  • 1 green or red pepper (diced)
  • 1 cup celery (sliced)
  • 1 cup white or yellow onion (diced) and caramelized
  • 1 clove of garlic
  • 4 cups of chicken broth (or beef or vegetable)
  • 1 (700 ml) jar of marinara sauce
  • salt and pepper to taste

Instructions:

(Instantpot version)

  1. Put all ingredients into the Intantpot and press “soup” and that’s it.

(Non-pressure cooker method)

  1. Heat some olive oil in a pot
  2. Add onions, peppers, celery and carrots
  3. Lightly saute
  4. Add garlic
  5. Add tomatoes (or marinara sauce) and cabbage
  6. Pour in chicken broth (or beef or vegetable)
  7. Add spices (if you like)
  8. Bring to a boil and reduce heat
  9. Cook until cabbage is tender
  10. Taste soup and add salt and pepper as needed

Enjoy

Cabbage Soup Diet (7 day Plan)

Day One:
Fruit: Eat all of the fruit you want (except bananas). Cantaloupe and watermelon are lower in calories than most fruit. Eat only your soup and the fruit for the first day. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body.

Day Two:
Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Plus for dinner, you can have a baked potato with butter. Do not eat fruit today. Remember to drink water throughout the day. (This is a great salad day, but be light on the salad dressing)

Day Three:
Fruits and vegetables, you want. No Baked Potato. Plus have your soup throughout the day. Remember to drink water throughout the day.

Day Four:
Bananas and Skim Milk (or Almond or Cashew Milk): You can eat as many as eight bananas along with glasses of skim milk throughout the day, along with your soup. This day is should reduce your desire for sweets. Remember to drink water throughout the day. (I like to make a banana shake or make yourself a frozen banana dessert)

Frozen banana dessert:

  1. Cut a banana into slices and put in a freezer bag
  2. Put frozen slices into a blender or food processor and pulse til smooth. You can add a few drops of milk to make it creamier.  (you can also add some cocoa powder)

Day Five:
Beef And Tomatoes:
Eat ten to twenty ounces of beef or (no-skin chicken or fish but not both) and up to six fresh tomatoes. Eat your soup at least once this day. Remember to drink water throughout the day.
For breakfast, I have a fried tomato
For lunch or supper, I have a tomato salad (yes, with cucumbers and onions, oregano and basil. This is my take on the original diet). You can also make a baked tomato with Italian spices sprinkles on top, or make beef or chicken with a tomato sauce and Italian spices, no sugar added.
I also get myself some tomato juice (low sodium) and have that as a drink instead of some tomatoes during the day

Day Six:
Beef and Vegetables:
Eat beef or (no-skin chicken or fish but not both) and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Remember to eat your soup at least once.
Make yourself a beef or chicken stir fry if you like (remember to use only a little oil)
You can also roast your vegetables or make yourself a hearty salad (easy on the dressing)

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Be sure to eat your soup at least once this day.

Day 8 and Beyond:
The Cabbage Soup Diet is not intended for long-term weight loss. This diet is low in fat and high in fibre that will jump-start the diet that works for you and a long-term eating plan.

Instapot (Slow Cooker) Split Pea Soup

03 Thursday Jan 2019

Posted by wrks4me in Home, Soups

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Tags

Carrots, Ham, Instapot, Pea Soup, Soup

You can either use your Instapot (Pressure Cooker) or you can use a slow cooker to make this flavourful soup. It’s so easy and so tasty

slit pea soup

Ingredientswrks4me_terry_tested-11

  • 1 cup diced smoked ham
  • 1 Tablespoon of butter or oil
  • 1 Large carrot – diced
  • 1 Large onion – diced
  • 2 Large stalks of celery
  • 1 pound (454g) dry split pea (yellow or green) – not pre-soaked
  • 6 cups of low sodium chicken stock
  • 1/8-1/4 tsp of dried thyme
  • 6 cloves of garlic (minced)
  • 2 Bay leaves

Directions if using Instapot

  1. Use the Sauté function and add the butter or oil along with the diced onions
  2. Sauté onions til transparent, turn off pot
  3. Add the garlic, ham, thyme, carrots, celery and bay leaves
  4. Pour in a little of the chicken stock to deglaze the pot
  5. Once the pot has been deglazed add the dry split peas
  6. Add the remainder of the chicken stock
  7. Set Instapot to manual and cook at high pressure for 15 minutes (or use the soup feature)
  8. Once the 15 minutes let the pressure release naturally for an additional 10 minutes or until the silver button (float valve) drops down
  9. Open the pot and remove the bay leaves
  10. Stirring will thicken the soup

Serve and enjoy

If using a Slow Cooker

Use can use the same recipe in a slow cooker. Instead of using an Instapot, sauté the onions in a pan and add them to the slow cooker along with all the other ingredients. Then set slow cooker for 5-6 hours on high or 8-10 hours on low

Beef and Barley Soup

27 Monday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Tags

Basil, Beef, Carrots, Recipes, Soup

Beef and Barley Soup

Ingredients

  • wrks4me_terry_tested-111 1/2 cups of chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves of garlic (minced)
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 tablespoons dried basil
  • 2 cups of diced beef
  • 1/2 cup pearl barley
  • 1 cup sliced okra
  • 8 cups of beef stock
  • 1/4 cup beef concentrate
  • Salt and Pepper to taste
  • Diced potatoes (optional)

Preparation

  1. Brown beef and set aside
  2. Saute onion, celery, carrots pot until onions are tender
  3. Add cooked beef and spices and garlic
  4. Add beef stock and beef concentrate
  5. Bring to a boil
  6. Salt and pepper to taste
  7. Add barley and okra and reduce to simmer for 1 hour or until barley is tender

Enjoy

Homestyle Chicken Noodle Soup

16 Thursday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Tags

Carrots, celery, Chicken, Chicken Noodle Soup, Eggs Noodles, Recipes

Chicken Noodle Soup

Ingredients

  • 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
  • 1 cooked skinless chicken (diced)
  • 2 large carrots (sliced)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves of garlic (minced)
  • 1 bay leaf
  • 1 – 1 1/2 tsp poultry seasoning
  • 2 tbsp olive oil
  • 1 package wide egg noodles (short style)
  • Salt and pepper to taste

Preparation

  1. In a large pot, add olive oil and onions, celery and carrots
  2. Saute vegetables til onions are translucent
  3. Add garlic and diced chicken and cook for about 2 minutes
  4. Add chicken broth, poultry seasoning and bay leaf
  5. Bring to a boil then remove bay leaf
  6. Reduce heat to simmer til tender
  7. Add salt and pepper to taste
  8. Remove from heat and cool in fridge
  9. In a separate pot cook egg noodles til tender
  10. Cool egg noodles in fridge
  11. Add cold egg noodles to cold chicken soup
  12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.

 

 

 

Potato and Leek Soup

16 Thursday Mar 2017

Posted by wrks4me in Soups, wrks4me - Recipes

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Tags

Leek Soup, Potato, Soup

Leek and Potato Soup 2

Ingredients

  • 1 tbsp butter
  • 1 large onion chopped
  • 3 large potatoes diced
  • 2 large leeks, thinly sliced
  • 8 cups of chicken or vegetable stock
  • 3/4 cup of heavy cream
  • salt and pepper to taste

Preparation

  1. Leek and Potato Soup 1Put butter, onions and leeks into a large pot
  2. Cook 5-8 minutes until vegetables are softened
  3. Add potatoes and vegetable stock
  4. Bring to a boil then reduce heat and cook until potatoes are cooked and soft
  5. Stir in cream
  6. Use a hand blender or a blender until smooth

Serve

Easy Harvest Squash Soup

23 Wednesday Nov 2016

Posted by wrks4me in Low Carb, Soups, wrks4me - Recipes

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Tags

Recipes, Soup

squash-soup

Ingredients

  • 1 Tablespoon Olive Oil (or Vegetable Oil)
  • 1 Medium Butternut Squash
  • 1 Stalk of Celery (Diced)
  • 1 Medium Onion (Diced)
  • 1 Large Carrot (Diced)
  • 1 Medium Potato (Diced)
  • 900 ml (4 cups) Chicken Broth
  • Salt and Pepper to taste
  • 1/4 tsp Curry Powder

Directions

  1. Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
  2. Put Squash, potato, chicken broth, curry powder in the pot
  3. Bring to a boil and cover and let simmer still potatoes and squash are tender
  4. Use a hand blender to blend everything together
  5. Season with salt and pepper

Option: Served with a teaspoon of sour cream

 

 

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by wrks4me in International Dishes, Soups, wrks4me - Recipes

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Tags

Carrots, celery, Chicken, Italian, leek, onion, Soup, tomato

italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

Tuscan Minestrone Soup

05 Monday Sep 2016

Posted by wrks4me in Soups, wrks4me - Recipes

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Tags

International, Minestrone, Recipe, Soup, Terry Tested, Tuscan

 

tuscan-soup

Ingredients:wrks4me_terry_tested-11

  • 1 can your favourite beans
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped (about 2⁄3 cup)
  • 2 medium celery stalks, chopped (about ½ cup)
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can crushed tomatoes (about 3½ cups)
  • 3 medium yellow potatoes, peeled and diced (about 1½ cups)
  • 1½ cups chopped fennel
  • ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 2⁄3 cup of pearl barley or pasta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

¼ cup finely grated Parmesan Cheese for topping

  1. Instructions:
    Add 3 tablespoons of olive oil over medium-heat. Add onions, carrots and celery and cook til softened but not browned. Add the garlic.
  2. Add tomatoes, potatoes, fennel, parsley and basil along with chickpeas and drained beans. Add 6-8 cups of water (substitute chicken or vegetable broth) so that vegetables are covered by 1 inch. Bring to a boil and reduce to simmer. Add pearl barley or pasta, salt and pepper. Continue to cook and add more liquid if soup seems too dry. Cook until pasta is tender. 
  3. Serve with 1 tablespoon of grated cheese.

TIP: You can add chicken, beef, pork or fish if you’d like a heartier broth. Use vegetables in season such as zucchini, cabbage, cauliflower or broccoli

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