Homemade hearty soups are satisfying and perfect for cold weather. Soup is a simple, filling, healthy and satisfying classic comfort food.
When making soup yourself, you can be selective about the ingredients you like, control seasonings, and eliminate additives. It’s easy to prepare, and you can probably use whatever ingredients you have on hand. Soups heat up well and often taste better the next day as the flavors develop.
Green split pea soup is delicious and easy to make with leftover ham bones. Simply place the split peas, onion, celery, carrots and garlic in the slow cooker with the chicken broth. It makes a hearty and nourishing soup that is full of flavor.
Slow cooker split pea soup
2 cups ham steak, cubed or 1 remaining ham bone
2 large carrots, peeled and diced
Rinse the peas and drain. Add to the insert of a 6 quart slow cooker with the ham, celery, carrots, onion, garlic, bay leaves, pepper, rosemary, thyme, chicken broth and l ‘water. Cover and cook 4 to 5 hours on high power or 8 hours on low heat. Discard the bay leaves, season to taste with salt and pepper. If you like thicker soup, you can mix half the soup into a puree. For 9.
You need a few basic ingredients to make delicious homemade mushroom cream. It has a rich flavor because it is loaded with fresh mushrooms.
Quick Cream of Mushrooms
½ pound of sliced fresh mushrooms
6 tbsp. all purpose flour
2 cans (14 ½ ounces each) chicken broth
1 cup half and half cream
In a large saucepan, heat the butter over medium-high heat; sauté mushrooms and onions until tender. Combine flour, salt and pepper and 1 can of broth until smooth; stir in mushroom mixture. Stir in the rest of the can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Lower the heat, incorporate the cream. Simmer, uncovered, until flavors are combined, about 15 minutes, stirring occasionally.
This comforting soup is delicious if you like shepherd’s pie because it is made with mashed potatoes, cheese, ground beef and vegetables. Mashed potatoes thicken the soup. It’s a great way to use up leftover mashed potatoes. It can be refrigerated for up to 3 days.
4 large Russet potatoes (equal 2 lbs)
1 pound of ground beef (85%)
3 tbsp. butter, separated
vs. Worcestershire sauce
2 ½ cups grated cheddar cheese
1 ½ cup of frozen vegetables
Grate the cheese in one block instead of using already grated cheese as it has a coating that doesn’t melt as well. Measure out the sour cream and half and half and let them stand at room temperature. Cook and crumble the ground beef over medium-high heat until cooked through. Drain the fat. Remove the ground beef from the pot and set aside. While the meat is cooking, peel the potatoes and cut them into thirds. Add to a pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 to 15 minutes or until tender with a fork. Drain and mash with 1 tbsp. butter and sour cream. Put aside. Melt 2 tbsp. butter over medium heat. Add the onions and cook until softened, about 4-5 minutes. Add the garlic and cook for another 1 minute. Stir in the flour and stir while the flour cooks for 1 full minute to eliminate the taste of raw flour. Splash in the chicken broth, stirring constantly. Add the Worcestershire sauce, Italian seasoning, mustard powder and sage. Slowly add half and half. Bring to a boil, then reduce in summer. Stir in the potatoes until well combined with the broth. You can go through the mixer in batches if you want a smoother soup. Add ground beef and frozen vegetables and heat, about 5 minutes. Remove from fire. Gradually sprinkle with grated cheese and stir until combined and melted. Taste, season with salt and pepper. For 12.