Posts Tagged With: Soup

Recipe: Easy Beef Vegetable Soup

Fall has finally arrived and I’m making soup.  I love a big bowl of hearty soup with some crusty bread.  So very comfort food!   The other thing I love about – easy.    Oh, you could spend hours letting is simmer on the stove, but who really has time for that these days.  Nope!  I’m a get’ er done kinda gal and prefer something tasty and quick.  No need to worry about ‘what’s for dinner’.   I made this for dinner last night and the boys ate it all.  (I had one bowl.)  Give it a try this fall.

Starwoodgal’s Easy Beef Vegetable Soup

1 to 1 1/2 pounds beef stew meat – (I recommend getting the good stuff. Lean trim)
1 can diced tomatoes (14 1/2 oz)
1 can tomato soup
4 cubes beef bouillon
1 large onion – chopped
2 cloves garlic – chopped
2 stalks celery – chopped
3 or 4 carrots – sliced
1 can green beans
1 cup frozen corn
thin spaghetti
salt and pepper to taste

Drizzle some olive oil in deep pot or dutch oven and heat.  Add sliced/diced onion, garlic, and the stew meat.  Season with S&P and brown the meat.  Add everything else except the spaghetti.  Add a couple of cans of water (use soup can to measure).  You’ll need enough water to make sure ingredients are covered, but visible.   You can always add water if you need it later.  Be careful about adding salt because your bouillon cubes are salty already.  Simmer for 30 minutes or so.  Add spaghetti.  Just enough to have a few pieces on each spoon full.  Break into 1 inch pieces.  Cook for an additional 12 to 15 minutes and enjoy with bread or saltines.

Y’all Enjoy! 🙂

Categories: Cooking with Starwoodgal, Salads and Soup | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Recipe: Homemade Tomato Bisque

I am so ready for fall foods. Soups, chili, chicken-n-dumplings, etc. Let’s face it. There are certain foods we just don’t cook during the summer. At least, I don’t.

Here’s another easy homemade soup for you to try. Homemade Tomato Bisque. So, so, so, SO much better than the canned stuffed. Give it a whirl this fall with a grillled cheese sandwich. It is yummy!


1 pound tomatoes (canned)
2 cups milk
2 Tablespoons margarine or butter
1/8 teaspoon baking soda
salt and pepper to taste

Heat the tomatoes in a saucepan. Heat milk and butter in a separate saucepan, but do not boil. When tomatoes are hot (not boiling) stir in soda and pour into the hot milk and stir. Remove from heat and season to taste. Can be doubled or tripled but do not increase the baking soda.

**Recipe note from my mother*** ‘This recipe sounds like what Maw Maw Bussy used to make for me when I was a child and didn’t feel well. She would walk across the field between our houses and bring it to me. I thought it was wonderful!’

In case you’re wondering: ‘yes. Still quite dizzy and sleepy. Can’t tilt my head backwards or to the right without setting it off. Praying that it goes away sooner rather than later.’

Categories: Cooking with Starwoodgal, Salads and Soup | Tags: , , , , , , , , , , , , , , , | 1 Comment

Recipe: Cabbage Soup

Here’s a new one that I’ve never made before and I’m heading to the Wal-Mart’s here shortly to purchase groceries for the week. I’m going to make this tonight. Thought I’d share it with you because it really sounds good and on a cold day like today – it REALLY sounds good. Also, I think it probably falls under the “good for you” category. May qualify for some diets.

Cabbage Soup

2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound bag sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table (optional)

Heat a soup pot over medium high heat with extra-virgin olive oil.
Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage
and stir in the onions and carrots as you finish chopping and grating
them. Stir in the frozen hash browns and season the vegetables
liberally with salt and pepper. Add in a bay leaf, cider, honey, beans,
sauerkraut and chicken stock. Place a lid on the pot and bring soup to
a boil. Uncover and simmer 10 minutes until vegetables are tender.
Stir in dill and adjust seasoning of soup. Serve the soup in shallow
bowls and top with sour cream

Update: I made this and I loved it. Kind of sweet and sour soup. Here’s a photo!

Y’all Enjoy!🙂

Categories: Cooking with Starwoodgal, Salads and Soup | Tags: , , , , , , , , , , , , | 1 Comment

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