About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, September 27, 2016

Hamburger Spanish Rice Soup

This soup is made with 4 cups of the leftover Hamburger Spanish Rice With Bacon, a recipe that I had posted on this site. (In the "Casseroles and Hot Dishes".) After hubby and I eat a serving of the hot dish, sometimes I'll make this soup with the remaining dish.




Hamburger Spanish Rice Soup

4 cups leftover Hamburger Spanish Rice with Bacon
32 ounces chicken broth
8 ounces frozen mixed vegetables
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1/4 tsp. Italian seasoning
1/4 tsp. seasoned salt
1/8 tsp. black pepper

First, you'll need to cook the frozen mixed vegetables according to package directions. (I cook mine in the microwave along with 2 tablespoons of water for 3-4 minutes on high, then stir the vegetables, place them back in the microwave to cook for 2 more minutes, and then let them set while preparing the soup.) Note: My vegetables were cooked in a 900 watt microwave oven.

To prepare the soup: In a large pot, add the 4 cups of leftover Spanish Rice With Bacon, along with the broth, canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

Drain the cooked vegetables, then add them to the pot.

Cook the soup (uncovered) over medium low heat for about 20 minutes, or until the vegetables are tender, and the soup is heated through. Be sure to stir the soup occasionally.

Ladle the soup into bowls and serve.

Yields: 8 servings

Sunday, September 11, 2016

Creamy Cabbage Soup

I originally came across this "delicious" soup recipe at food.com, which was posted by ElaineAnn, but I did modify the recipe to my liking. And the picture taken of the soup was posted by *Parsley*.




Creamy Cabbage Soup

1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour

In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)

Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.

Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)

Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).

Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.

Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)

Continue stirring and heating the soup, until the broth thickens slightly.

Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)

Ladle soup into bowls and serve immediately.

Yields: 6 to 8 servings

One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.