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FRENCH ONION SOUP

French-Onion-SoupThis French Onion Soup topped with French bread,  Swiss and Parmesan cheese will quickly become a favorite.  Yes, I know it is not a Southern recipe but it is a great recipe and onions are healthy and good for you.  Soup is a favorite dish in my household and we are very diversified in our choices.  We love soup for lunch almost every day.  Did you know that onions are high in vitamin C and a good source of fiber?  Onions are sodium, fat and cholesterol free as well.  Studies have shown that onions may be beneficial in preventing gastric ulcers.  Onions contain calcium and iron.  My sister is eighty years old, takes no medicine of any kind and swears by the health benefits of onions.  She eats them every day and says they are great if you have a cold or are not feeling well to “perk” you right up!

3 tablespoons butter or margarine, melted

3 or 4 large yellow onions, peeled and thinly sliced (You could use another type of onion but the yellow ones are best due to their tangy sweet flavor)

2 teaspoons while granulated sugar

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

2 beef bouillon cubes

2 (14.5 ounce) cans beef bouillon

2 teaspoons Worcestershire sauce

1/2 teaspoon thyme

French bread

Swiss cheese, shredded (about a cup)

Parmesan Cheese, shredded (about a cup)

Melt the butter in a large saucepan or pot.  Add the sliced onions and cook for about 5 minutes until they begin to soften.  Add the sugar, garlic, salt and pepper and cook 15 to 20 minutes longer until brown.  Stir to keep from burning.  Add the bouillon cubes and beef bouillon along with the Worcestershire sauce and thyme. Bring to boil, cover and reduce heat to simmer.  Cook about 20 more minutes.  Makes about six servings.

To Serve:

Combine the two cheeses. Top the onion soup with a thick slick of toasted French bread.  Sprinkle cheese generously over bread and on top of soup.  Broil 1 to 2 minutes until cheese melts.  Note:  Make sure your bowls are oven proof before you put them under the broiler.  If you don’t have oven proof bowls you could try melting the cheese in the microwave.

Enjoy!

If you like this recipe, you might also like my recipe for Chicken Noodle Soup.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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CROCK POT BLACK BEAN SOUP

Crock Pot Black Bean Soup -TSLC

This hearty, healthy black bean soup is easily made in the crock pot or on top of the stove.  It makes a lot and freezes well.  I use black beans in dips, too.  They make a great soup served with cornbread.

1 pound package dried black beans

2 (14.5 ounce) cans chicken broth (can use beef broth or 1 can of each)

2 cups water

1 medium onion, finely chopped

1 green bell pepper, finely chopped (could use jalapeno or chili pepper)

2 cloves garlic, minced

1 ham bone or 1 cup cooked ham (could use salt pork or bacon, too)

2 bay leaves

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Pinch of cayenne or few drops of hot sauce

Wash beans and check to make sure there are not any bad ones in the package.  Cover with water and soak overnight. Next morning, rinse the beans and put in crock pot. Add chicken broth, water, onion, green pepper, garlic, seasoning meat (whatever kind you are using), bay leaves, cumin, chili powder, salt and pepper, hot sauce or cayenne.  Cook on low for 7 to 8 hours or high 4 to 5 hours.  If cooking on top of the stove, bring to low boil and cook until beans are tender.  If you like thicker beans you can remove some and mash up and return to pot or crock pot.  Garnish with salsa, sour cream, green onions and cheese or whatever you like. Makes about 2 quarts. I make this in my 3 quart crock pot and it is about 3/4 full.  Enjoy!

Note:  You can add corn and tomatoes with green chilis to the pot or add them later if you don’t want them in the entire amount. I like to divide the beans up in separate containers and freeze some for dips or to use in other soups.   You could make half this recipe, too.

If you like this recipe, you might also like my recipe for Corn Chowder.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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IT’S NATIONAL HOMEMADE SOUP DAY! LIST OF FIVE DELICOUS HOMEMADE SOUPS TO HELP YOU CELEBRATE.

It's National Homemade Soup Day

Do you love soup? Soup is the greatest comfort food.  Celebrate National Homemade Soup Day with one of the following five delicious soup recipes.  Just click the link under the photo to go to the recipe and Enjoy!

Hearty Potato Soup - TSLC (2)

Hearty Potato Soup

Cabbage Fiesta Soup - TSLC

Cabbage Fiesta Soup

Ham and Black Bean Soup - TSLC

 

Ham and Black Bean Soup

Broccoli Cheese Soup - TSLC

 

Broccoli Cheese Soup

White Bean Soup - TSLC

 

Southern Lady’s White Bean Soup

Don’t miss these:

10 Great Dip Recipes

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

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HAM AND BLACK BEAN SOUP

Ham and Black Bean Soup - TSLCThis ham and black bean soup is a favorite at my house.  I always make it when I have ham leftover or even frozen ham that I need to use.  We like it with cornbread muffins.  Soup is one of my favorite things and I usually have it for lunch.

2 – 3 cups ham, cooked and chopped

3 cups water

2 large carrots, chopped

1 small onion, chopped

2 stalks celery, chopped

1 medium sized green pepper, chopped

1 (14.5 ounce) can chicken broth

1 (15.25 ounce) can black beans, rinsed

1 (15.25 ounce) can whole kernel corn, drained (can use frozen or fresh, too)

1 (14.5 ounce) can diced tomatoes

1 (4 ounce) can green chilis, Optional

1/2 teaspoon cumin

1/2 teaspoon minced garlic

1 teaspoon chili powder

Pinch cayenne or a few drops hot sauce

1/4 cup instant rice or can use long grain

1 teaspoon salt

1/2 teaspoon black pepper

Add all ingredients to soup pot and bring to boil, turn down to simmer for about 45 minutes or until carrots are tender.  Makes about 2 1/2 quarts soup.  Serve with your favorite shredded cheese on top.  Enjoy!

If you like this recipe, you might also like my recipe for Ham and Dumplings.

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© 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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