Category Archives: Soup

About, Soup

French Onion Soup

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I am not sure which I love more? The Onion Soup or the Crisp Toasted Cheese Bread? Together they are just amazing! If you have a busy day ahead of you, make this in your slow cooker!

4 – 5 Onions, sliced

2 Tablespoons Butter
1 Tablespoon minced Garlic
1 Tablespoon Salt
2 Tablespoons Flour
6 1/2 cups Vegetable Broth
Thyme
Sage
Vegan Worcestershire Sauce
1/2 White Wine
4 – 6 slices Crusty Bread
4 – 6 slice Swiss Cheese
In large saucepan, saute onions and garlic for about 20 minutes, until onions are soften and golden brown, stirring almost constantly.
Stir in flour and stir for a minute.
Gradually add Vegetable Broth and water; bring to a boil.
Add wine, herbs and W-Sauce to taste.
Reduce heat and simmer for 30 minutes.
When getting ready to serve,preheat oven to 425F.
Gather soup, crusty bread and swiss cheese to complete French Onion Soup.
Toast crusty bread slices; top each piece of toasted crusty bread with a slice of swiss cheese.
Place cheese topped, toasted crusty bread slices on top of soup.
Bake in preheated oven for 10 minutes or until cheese is bubbly and melted.
Transfer French Onion Soup to heat proof placemat and enjoy!

Slow Cooker Method:
Put butter and sliced onions into Slow Cooker cover and cook for 30 minutes on High setting.
Stir in flour and salt.
Add vegetable broth, thyme, sage, W-Sauce and wine.
Put lid on, leave on High Setting, cook for 7 – 8 hours.
When ready to serve soup:
Preheat oven to 425F.
Slice a loaf of French Bread and place slices on a baking tray.
Top each bread slice with a piece of Swiss Cheese (Havarti or even Cheddar will do in a pinch)
Toast in preheated oven for about 5 – 7  minutes, or until cheese is bubbly and bread is lightly toasted.
Remove from oven and place a slice of toasted cheese bread in each bowl of soup.
If you are using oven proof bowls:
Preheat oven to 425F.
Toast slices of french bread.
Top each slice of toasted french bread with swiss cheese  (Havarti or even Cheddar will do in a pinch)
Put cheese topped bread on top of each serving of soup.
Bake in preheated oven for about 10 minutes, until cheese is bubbly.
Soup

Hearty Mixed Soup

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When the temperatures outdoors drop a few notches in the Autumn it’s time to break out the Stock pot! This hearty soup is quick and easy to make and guaranteed to warm you up!

Hearty Mixed Soup
Hearty Mixed Soup

1 Onion, diced
1 Tablespoon Minced Garlic
3 stalks Celery, chopped
1 large Carrot, grated
1 cup Mixed Soup mix or make your own with a combination of Red Lentils, Yellow Split Peas, Pearl Barley, Long Grain Rice, Alphabet noodles <- Small amounts of each that together add up to 1 cup
6 cups Water
6 small Potatoes, Red or White or a combination of the two, unpeeled and cubed
2 cups Cabbage, chopped
1 28 ounce can Diced Tomatoes
2 cubes McCormicks Vegetable Stock
1 1/2 teaspoon Salt
1 1/2 teaspoon Oregano
2 Bay Leaves
1 cup fresh Green Beans, cut into 1 inch pieces
1 cup Corn niblets

In large soup pot sautee onions in about 2 Tablespoons Olive Oil for about 3 minutes.
Add minced garlic and continue cooking for another minute or two.
Add chopped celery and grated carrot; cook for a couple of minutes.
Add Mixed Soup Mix along with the water and stir well; bring to a boil.
While it is coming to a boil, add canned tomatoes, diced potatoes, chopped cabbage and vegetable stock cubes.
Stir in salt, oregano and bay leaves.
Once it has come to a boil, reduce heat and simmer with lid ajar for 2 hours.
Add remaining ingredients and increase heat just to heat everything through.
Serve with Fresh Cheddar Cheese Biscuits or a nice Crusty Bread.

Serves 8

About, Soup

Potato Soup

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A bowl of Potato Soup on a rainy day is incredibly satisfying!

 
2 Tablespoons Olive Oil
1 Onion, chopped
4 cloves Garlic, crushed
2 large stalks of Celery, diced
3 litres Vegetable Broth
12 medium Potatoes, White or Red, a combination of the two
1 Tablespoon Parsley
1 1/2 teaspoons Oregano
1 teaspoon ground Sage
1 teaspoon ground Thyme
1 1/2 teaspoons Salt

Freshly ground Pepper, to taste
Shredded Cheddar Cheese, about 1/8 cup per serve
1 Tablespoon crumbled Bacon Bits for each serve

Sautee onion over medium high heat for a few minutes.
Add garlic and continue cooking for a few more minutes.
Add diced celery, cook for another 4 – 5 minutes, stirring often.
Add vegetable broth and slowly bring to a boil.

While bringing the broth to a boil, peel and cube potatoes; carefully add to liquid. (If you prefer, you can leave the skins on and just give them a good scrub)

Add the spices in the order given, stir and bring the whole to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Using a potato masher, mash some of the potatoes before serving.

Top each serving with Shredded Cheddar and Bacon Bits, serve with warmed Crusty Bread.