• The Southern Lady Cooks

    Promote Your Page Too

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

HAM, SPINACH AND RICE SOUP

Ham, Spinach and Rice Soup-TSLC

This Ham, Spinach and Rice Soup is a favorite with my family.  It is good for summer or winter and great with sandwiches for lunch or just anytime.  The fresh baby spinach along with the ham and cheese will make this a favorite dish and one you will love to serve family and friends.

2 tablespoons butter

1/2 cup chopped onion (can use green onions)

1/2 cup chopped green pepper, (could use red pepper or hot peppers if you like it hot)

1 clove of garlic, minced

1 (4 ounce) can mushrooms, drained

1 (14.5 ounce) can chicken broth

1 1/2 cups water

1 (4.2 ounce) box Nature’s Way Rice A Roni Long Grain and Wild Rice

1 (12 ounce) can evaporated milk

2 cups chopped fresh baby spinach (could use frozen)

1 carrot, shredded (Optional)

1 1/2 cups chopped, cooked ham

1 1/2 cups shredded parmesan cheese

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried parsley

Saute’ onion, green pepper, garlic and mushrooms in the 2 tablespoons butter in your soup pot.  Add the chicken broth, water and contents of the box of rice.  Bring to boil, turn down to simmer and cook for about 15 minutes.  Add evaporated milk, baby spinach, carrot,  ham and cheese.  Stir in pepper, salt and parsley.  Simmer another 20 minutes to let spinach cook.  Makes 10 to 12 servings. Enjoy!

Don’t forget to check out my recipe for Chicken Tortellini 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.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup - TSLC

Soup is one of my very favorite things to eat for lunch.  Give me a bowl of soup and a grilled cheese sandwich and I am happy.  I don’t care if it is summer or winter, soup is still my favorite.  This Chicken Tortellini Soup with a grilled baby swiss cheese sandwich is perfect.

3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)

2 (14.5 ounce) cans chicken broth or about 3 or 4 cups

2 carrots, sliced

2 stalks celery, chopped

1/2 cup chopped onion

2 (14.5 ounce) cans Italian diced tomatoes with basil, garlic and oregano

2 cups water

1/2 teaspoon black pepper

Dash red pepper or hot sauce (Optional)

1 cup chopped fresh baby spinach, uncooked (could use frozen)

2 cups Barilla 3 Cheese All Natural Dry Tortellini

Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)

Combine chicken, broth, carrots, celery, onion, diced tomatoes, water,  black pepper, and red pepper to the pot.  Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.  Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done.  Can add Parmesan cheese to the soup or sprinkle on top.  This makes about 10 – 12 servings.  Freezes well and keeps for several days in the fridge. Enjoy!

Note:  You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5.  I would add the tortellini in the last hour or so.

Don’t forget to check out these soup recipes:

French Onion Soup
Ham and Black Bean Soup
Ham and Dumplings

© 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.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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.

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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.

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly