
I always look forward to the weather turning cool so we can get out our cast iron soup pot and cook over a fire. I have a lot of different recipes I use and thought I'd share some on the blog.
Not many of my friends have the opportunity to have a bonfire in their backyard, so we invite people here to enjoy it with us. We have one group of friends that really look forward to this time of the year, and even though we don't stay in touch much, they call as soon as the weather begins to cool off to put in their request for a soup night! I don't mind that at all. It's a very easy meal to cook.
I usually make either a loaf of bread or muffins or scones to go with the soup and someone usually provides the makings for smores. We all sit around in our warm sweaters or jackets and legs wrapped up in light blankets. The fire snaps and crackles and the light disappears and soon all you can see are the sparks from the fire floating into the sky. Sometimes we sing silly camp songs from our childhood, and other times we share memories or tell jokes or stories, but no one wants the evening to end. It's the most relaxing way to entertain!
I hope you try a new soup recipe and enjoy autumn with some of your friends and family. Let me know, I'll put the soup pot on and you can come and join us!!
RECIPES
This is one of our favorites!
ITALIAN WEDDING SOUP
Make tiny meatballs the size of marbles from your favorite meat loaf recipe. I use 1 lb. of ground beef (chicken, turkey, or sausage will work, too), 1 egg, some chopped onion (fine chop), and a little salt and pepper. I start out making tiny meatballs and get tired of making them so they get bigger as I go..but the small ones are nicer! Then bake in the oven at 350 until browned...about 20 minutes. They don't have to be fully cooked...they will cook in the soup.
In large kettle bring to a boil: 1 large can of chicken broth and 1 quart size can chopped tomatoes with basil and olive oil(I use DeiFratelli brand). When I have home canned tomatoes on hand, I use those, and add a couple of frozen basil cubes which I also freeze. This is a very forgiving soup so don't feel intimidated. When that boils, add pipi pasta. Yes, it's called (peepee)pipi pasta...it's teeny tiny pasta. I usually like a big pot, so I might add more chicken broth and then use the whole pkg. of pipi pasta.
When the pasta is cooked through, add one bag of fresh baby spinach leaves until they wilt and then serve and enjoy!
BROCCOLI CHEESE SOUP
1 10 oz. pkg. broccoli (or use one fresh)
1 chopped onions
1/2 - 1 c. water
1/2 c. chopped celery
6 chicken bouillion cubes
8 oz. fine noodles
6 c. milk
1 lb. velveeta
Cook broccoli. Cook onions and celery in water untilt tender. Add 5-6 c. water and cubes. When boiling add noodles and cook, adding milk and cheese last to melt cheese.
BLACK BEAN SOUP WITH CHOIRZO and CHICKEN
serves 6
2 Tb. olive oil
1 pound fresh shoirzo or other spicy sausage, casings removed
2 c. chopped peeled carrots
1 1/2 c. chopped onion
1 1/2 c. chopped celery
2 bay leaves
6 garlic cloves, chopped
1 TB. chopped fresh thyme
5 c. (or more) chicken broth
3 - 15 oz. cans black beans, drained, rinsed
1 pound skinles boneless chicken breast halves, cut in 1/4 in. cubes
Heat oil in heavey pot and add choirzo and next 4 ingredients. Saute until sausage is cooked through, breaking up sausage with spoon, about 10 min. Add garlic and thyme and saute 2 minutes. Add 5 c. broth, bring to boil, reduce heat and simmer 20 min. Add beans and chicken, simmer until chicken is just cooked through, about 10 min. adding more broth if desired. Discard bay leaves.