Soup season has definitely hit us here in Northern WI! Today's high was in the 50's and it was really windy. I do enjoy these days of being inside and getting more school done. I really enjoy the seasons! Yesterday and today I made 2 great soups for supper that i thougth I would share.
The first soup is great for using up tons of zucchini when you have an overflow of them (like we do)! It would be easy to make the base part of the soup and freeze it for the wintertime. This recipe makes 2 meals-worth for our family. We froze the 2nd portion.
Zucchini Soup
10 zucchinis sliced
10 cups (I thought this was a little too much - next time I may use a little less) water
14 chicken bouillon cubes
16 oz. cream cheese
Boil the zucchini in the water with the bouillon cubes for 20 min. Puree it in a blender with the cream cheese in batches. This makes a great base. You can recook it a bit to thicken it and add salt and pepper or dill weed to taste or add other things to it. We had some leftover brown rice and stir fry vegetables so I decided to throw that in to thicken it and make it more filling and I added garlic salt, pepper and dill weed to it and thought it was VERY good!
The 2nd recipe I made up today to throw something together before heading off to an afternoon Bible Study, I didn't want to have to worry about what time I got home for cooking supper. Here's what I did.
Crock Pot Tomato Ground Beef Soup
1 26 oz can of tomatoes with juice (cut up the tomatoes into pieces)
1 26 oz can water
1 small can of tomato paste
4 chicken bouillon cubes
1 T sugar
1 can corn with water drained
1 lb ground beef browned and drained
Seasonings to taste include:
italian seasoning
salt
pepper
garlic powder
Add all into crock pot and heat on low for 4 hours +. We served this with cheddar cheese sprinkled on top and normall would add saltines but were out of them.
• Wed 12 Sep 2007 - Gotta try this one