Category Archives: Soup

Shepherd’s Pie Soup

Shepherd's Pie Soup
Shepherd’s Pie Soup


I had some leftover Roast Beef but didn’t want to make a traditional Shepherd’s Pie; found this recipe over at Canadian Living  for a soup version and went with it.

Bannock on the side was a delicious addition! Bannock



Mushroom Barley Soup

Just another RAINY Winter day in the Fraser Valley of British Columbia! We have more than our fair share of them! Cold, blustery  Winter days call for hot soup!
I had a bit  of pot barley feeling all lonely in the back of the pantry, a bounty of lovely green kale in the fridge along with some mushrooms that I wanted to use up. I googled Mushroom Kale and Barley Soup and found myself at Taste Food’s recipe for Mushroom Barley Soup with Miso and Kale. I only had BC White Mushrooms on hand and will definitely make this recipe again using a variety of mushrooms!
Mushroom and Barley Soup with Miso and Kale

1 Tablespoon Olive Oil
1 Onion, diced
2 cloves Garlic, minced
8 ounces Mushrooms, assorted variety, sliced
4 Fresh Garden Carrots, scrubbed and thinly sliced
1 cup Barley
1 teaspoon dried Thyme
8 cups (2 litres) Vegetable Stock
*I use 8litres of water and 4 McCormick All Vegetable Stock Cubes
1 Bay Leaf
1 teaspoon Freshly Ground Black Pepper
3 cups Kale leaves, stem removed and leaves chopped
1 Tablespoon Red Miso Paste

Heat oil in a large pot over med-high heat.
Add onion and sauté for a few minutes.
Add  minced garlic, mushrooms, and carrots;   sauté for another 2 – 3 minutes.
Add barley and thyme; stir to coat.
Add stock, bay leaf and pepper.
Bring to a boil; reduce heat and simmer, partially covered, until barley is tender – about 30 minutes.
Stir in kale.
Continue cooking until kale turns bright green and wilts, about 2 minutes.
Remove from heat and stir in miso paste.
Serve hot.

Serves 4 – 6

Cabbage Roll Soup

I had a head of cabbage in the fridge that needed to be made into soup and seeing it was super cold on Sunday, Cabbage Roll Soup sounded pretty good! I have not made real Cabbage Rolls for about 30 years so I really couldn’t remember what ingredients were involved. Google to the rescue.
I needed to make it Vegetarian so I could eat it too, but by all means, head on over to annaOlson for the original recipe. I left out the bacon and the ground beef.

Vegetarian Cabbage Roll Soup
Vegetarian Cabbage Roll Soup

2 Tablespoons Olive Oil
1 Onion, diced
1 stalk Celery, diced
1 Carrot, peeled and diced
1 pkg Just Like Ground Round
2 cloves Garlic, minced
6 cups Green or Savoy Cabbage, diced
2 (28 oz) tins Diced Tomatoes
1 Green Pepper, seeded and chopped
3 cups Vegetable Stock
1/4 cup Cider Vinegar
1 Tbsp Sweet Paprika
2 teaspoon Celery Salt
2 Bay Leaves
1/2 Brown Rice
Salt and Pepper, to taste
Sour Cream, garnish

In a large, heavy-bottom soup pot heat olive oil over med-high heat.
Add and cook onion for about 3 minutes.
Stir in diced celery and carrot; cook for another 5 minutes.
Stir in Just Like Ground Round; and garlic and cook for another minute or two.
Stir in the cabbage and add the tomatoes, diced green pepper,  stock, vinegar, paprika, celery salt, bay leaves and rice.
Cover the pot and bring it to a boil.
Reduce heat to a gentle simmer and cook until the rice is fully cooked, about 40 minutes.
Season with salt and pepper to taste.
Remove the bay leaves and serve, garnished with a dollop of sour cream

* I grilled some chicken breasts, chopped one up and topped my husbands soup with it.

* I used my Food Processor to slice the celery, carrot and cabbage

* Next time I will add a Tablespoon or two of Tomato Paste

Black Bean and Sweet Potato Soup

Another Meatless Monday inspired choice. It was a COLD and WET Monday that demanded a pot of hot soup. Luckily Two Peas & Their Pod were on the same page; their recipe for Black Bean and Sweet Potato Soup came through my feed at Ay Sontespli’s Kitchen and I think I had most of the ingredients in my pantry? Well, almost and that was good enough for me.

Black Bean and Sweet Potato Soup
Black Bean and Sweet Potato Soup

1 Tablespoon Olive Oil
1 Red Onion, chopped
3 cloves Garlic, minced
1 large Sweet Potato, peeled and cubed
1 each Red Pepper, Yellow Pepper, diced
4 cups Water
2 McCormick’s Vegetable Stock Cubes
1 can (796ml) Diced Tomatoes
1 can (440ml) Black Beans, rinsed
1 1/2 teaspoon Salt
Pepper, to taste
1 Tablespoon Chili Powder
2 teaspoons Cumin, ground
Dash of Chili Flakes
1/2 bunch Cilantro, chopped
3 Green Onions, chopped
Grated Cheddar Cheese, garnish

In a large soup pot, heat olive oil over med-high heat.
Add onion and cook until tender, about 3 minutes.
Stir in garlic and continue cooking for another couple of minutes.
Stir in sweet potato and chopped peppers, stirring to coat all; cook for 5 minutes, stirring frequently.
Add water, McCormick’s cubes, canned tomatoes, black beans, salt, pepper, chili powder, chili flakes and cumin; bring to a boil.
Reduce heat to a simmer over med-low heat; cover and cook for about 30 minutes or until the sweet potatoes are soft.
Toss in cilantro, stir and serve.
Garnish with Shredded Cheddar Cheese and Chopped Green Onion

Tortilla Soup

A tantalizing soup recipe arrived in my inbox this morning and seeing how it is a cold winter day,  a bowl of soup would definitely hit the spot! I had taken ground chicken out of the freezer last night which I thought I could easily sub it into this Tortilla Soup recipe.
I got through the first couple of steps and realized this soup was going NOWHERE fast! So I added some of this, a bit of that to liven it up. Ironically, it is called Tortilla Soup but I didn’t have any in stock but that’s okay, I had a fanging for Bannock anyway and surely one ought not consume both Tortilla Chips and Bannock in the same meal?

Tortilla Soup topped with Shredded Pepper Jack, Sliced Black Olives and Chopped Green Onions
Tortilla Soup topped with Shredded Pepper Jack, Sliced Black Olives and Chopped Green Onions

2 Tablespoons Italian Dressing
2 cloves Garlic, minced
1 lb Ground Chicken
6 cups Water
3 McCormick Chicken Boullion Cubes (all vegetable ingredients!)
1 28-ounce can Diced Tomatoes
1 each Green, Yellow Pepper, chopped
1 cup Corn Niblets
1 19-ounce can Black Beans, rinsed and drained
1 1/2 teaspoons ground Cumin
1 teaspoon Sea Salt
2 teaspoons dried Oregano
Pinch of Paprika
Pepper, to taste
Shredded Pepper Jack Cheese
Sliced Black Olives, garnish
Chopped Green Onion, garnish
Fresh Cilantro, garnish
Tortilla Chips, crushed

In large stock pot heat Italian dressing over medium-high heat and add minced garlic; cook for 2 minutes stirring often.
Add ground chicken and scramble fry until cooked through and slightly browned.
Add water, stock, diced tomatoes, chopped peppers, corn niblets, black beans, spices and bring to a boil.
Reduce heat and simmer for an hour.
Serve  topped with shredded pepper Jack, chopped green onions, sliced black olives and fresh cilantro.
Sprinkle with Tortilla Chips, if desired.