Category: Soup

Good morning All! I am wishing you, the very best of days.

I also keep all of you in mind as of these hard times that we are going through all over the world. I wish that I could give you all-peace, health and comfort. So, I send this recipe to you and hope that it brings you joy.

I shared this pot of soup with two of my friends and they really liked it as I did also. I ate this soup, right by itself for 3 meals.

I have tried to post this photo of mine about 15 times and was ready to pull my hair out! So I hope it works this time.

Butternut Squash Soup Recipe

1 large butternut squash, washed well ,cut open ,discard seeds and a little of the stringiness. Cut up and bake at 400 degrees in oven for 40 minutes. It will be under-done but it will finish cooking in the soup pot.

1 pint jar of chicken breast from my canning pantry with the broth in the jar also.

If you do not can then cook up 2 chicken breast in 5 c of water with 3 -chicken bullion cubes added to the pot after it is done cooking and when cooled down add in shredded chicken.

Now you have your chicken and squash about cooked.(You could prep this in the morning or the day before).

Use a big soup pot add in the chicken and broth and squash. Add in 8 c of water. If you did not make your broth up like I just talked about—-then add a quart of store bought chicken broth and 3 cubes of chicken bullion. Plus 3 more cubes for the soup flavoring.

1 can of Green English peas with liquid

1 can of hominy with liquid

1 TBSP Accent— 2 tsp Greek seasoning—-2 tsp salt (The bullion is salty too).

1 tsp black pepper—-2 tsp of oregano (spicy soup)

1 large onion diced

1 TBSP Curry (makes savory)

Cook on medium high and boil for 30 minutes with a lid on the pot.

Time to eat, now. A homemade loaf of bread, hot out of the oven would give you a party dinner.

Thanks for stopping by and hope to see you again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Good Day, all. I hope your day has gone well and that you are safe and sound.

I have a little recipe for you. I hope that you don’t say, soup again! I just get in a creative mood and it has been for soups lately and I have really liked each and every one of them. They will always be here on my blog, forever so I can always find them for later years in case, I lose my memory.

I do hope that you will give this recipe a try-out.

Ok, so here we go! You will need.

1 lb of ground sausage

1-pint jar of canned chicken breast (Y’all know I,m a ferocious canner). Or 1 lb of cooked chicken breast (boiled) and diced up.

1-can of white cannellini beans and 1/2-can of red kidney beans

15-oz can of diced tomatoes 6oz-can of tomato paste

4 chicken bullion cubes or a box of chicken broth or your broth from your boiled chicken breasts with the 4 cubes of bullion added to it.

1 large onion diced 2 sticks of celery washed and diced or 1-TBSP of celery seeds (which I used seeds). 2 TBSP of the squeeze bottle garlic.

1 TBSP of oregano 1 TBSP of basil 2 tsp of Accent 1TBSP of Cavenders Greek Seasoning 1 can of spinach drained.

1 cup of Ditalini noodles (Publix). Parmesan for sprinkling over the top of your soup bowl and some great breadsticks to bake!

Begin with a large pot and fry the sausage along with the vegetables. Keep the small amount of grease in the soup, it will flavor it.

When done add in the seasonings mentioned and 6 large cups of water.

Add in the 4 bullion cubes (Or your type of bullion) Mine is the cheapest way to make broth for anything and I have always used the cubes.

Add in the cooked chicken and the can tomatoes and the can of paste mixed with 3 cans of water.

Drain both cans of beans and add in only 1/2 a can of kidney beans and the whole can of white beans. (Both 15-oz size can) Drain the can of spinach and add in the whole can. If you have fresh spinach or kale that could be used instead of spinach. A huge handful of fresh greens that have been washed and chopped. I did not have kale so I used canned spinach.

Simmer this soup for 1 hour with the lid on the pot so that your liquid does not escape! In the last 8 minutes of the hour, add in only 1 cup of the Ditalini noodles.

Have some fabulous garlic breadsticks baking to coincide with the timing of this awesome soup getting done. I hope that you will love this soup. I know, I do.

Today is just a freebie recipe post that I tossed to you all. I will post again on Tuesday and Saturday. Thanks for stopping by today and share my recipes with your good friends if you wish.

#CONNIEBRECIPESWISDOMFORPENNIES

Good, Tuesday morning to everybody. The sun is shining in North Florida today and I hope that it will be the same for you also.

We had a lot of rainy days so I was in the soup-making mode. So, here is a little recipe for you if you wish to try it.

A big soup pot. With 4 large Quarts of water in it.

1 Quart jar of home-canned turkey with the liquid

OR 2 cups of cooked turkey shredded

I used 4 chicken bullion cubes for flavor and salt or 1 carton of bullion would do. If you use carton bullion, only use 3 quarts of water in the pot.

1 1/2 TBSP celery seed or 3 chopped celery sticks. (I was out of celery).

1 tsp Accent 1 tsp cayenne pepper 1 tsp black pepper (Spicy soup) for less spicy leave out the cayenne

1 large onion chopped in big chunks 3 large garlic cloves (Petals) diced small

5 large bay leaves

IBERIA Angel hair pasta. (Dollar Tree) I call this (Bird’s Nests) as they are wrapped around like a bird’s nest. Only use 3 of them, from the package.

This gives you soup just like chicken noodle soup from the can, but this has way less salt and taste, way above the can soups.

To begin with this soup journey you start out with the water and the pot. Add 4 bullion cubes or package chicken broth and 1 less quart of water.

Toss in the onion and garlic (chopped). Throw in 5 large bay leaves. (Remove the bay leaves, before eating).

Anyway just throw everything into the pot except for the pasta.

Cook on #4 with a lid on the pot and let this simmer for 1 hour.

Put 3 bird’s nests of the round angel hair pasta into the pot. I just pull each one apart just slightly and drop it in. Continue cooking for 8 minutes and then it is done.

I used saltine crackers with my soup, but you could use some awesome home-baked bread or breadsticks with this. And some sweet tea!

I do hope that you will try this recipe! Once you start to make a homemade soup then you will never want to go back to a canned soup.

Thank you for visit today and please do share my little recipe blog with your friends and family. Thank again, Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Hello from North Florida on this cold and frosty morning. I hope that you are all warm and toasty. As I, sit here looking out at frosted roofs that are all around me.

Maybe this time it will finally run the crickets under-ground if that is where they go for winter-time. It has been weird to hear the crickets, still singing away, in Florida. Like a summer night sound. It just doesn’t quite match up with the cold days and nights, that we have been seeing.

Here is a recipe that will warm you up from your toes to your nose. I hope that you will try it. This makes a big pot for a pot-luck meal. And I made this in a cast iron, dutch oven. Which, alas has grown too heavy for me now in my golden years.

Ingredients are 3 huge baking potatoes and 1 stalk of celery

1 c of baby carrots and 2 chicken bullion cubes (smashed) 4c milk and 1c water

1/2c flour and 1c sourcream

1 small package of turkey bacon and 1/4 c butter

1 small onion chopped and2 tsp salt 1 tsp black pepper

Wash and poke whole into the potatoes, no need to peel them yet.

Put 1 potato on a plate and wet 2 paper towels to drape over the potato and microwave for 9 minutes (until done. Do the same for each potato.

Chop up all vegetables and also chop up the turkey bacon into small pieces.

Let potatoes cool and then peel them. Cut into very large chunks and set aside.

Boil the 1c of water for the bullion cubes to be dropped into.

Use a large soup pot and add the butter, turkey bacon and, all vegetables. Simmer and stir for 10 minutes, until tender.

The next step is to add in the flour and stir in, well. Add the cup of broth. Stir in the 4c of milk and 1 c of sourcream.

Add in the salt and pepper. Add in the big potato chunks and cook on a low heat, as this soup is rich and heartily thick. Just lift the soup for stirring so that you will not break up the potatoes. Cook for 20 to 30 minutes on #3 low setting, just to let everything incorporate all their flavors together. Let’s Eat!

This would be great with home-baked bread or even store-bought

Stay awhile and browse through my recipes if you wish and do share them with your friends. I will post again on Tue-Thur- and Saturday so come back for more, if you wish.

Thank you for your visit today! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

A meaty hamburger soup that comes loaded with vegetables, a good soup for the cold day, it warms the soul.

Hello everyone, from Connie B. on this cold North Florida day. I made a pot of soup the other day and I thought that I would share the recipe with you. It was so good to me that I did not even need crackers with it.

I used mostly foods that I have canned up myself in this soup, except for the green lima beans and tomatoes, those I had to use a can opener on. I will write this recipe differently for you in case you are not a canner, like me.

You will need 2lbs of hamburger meat fried up with 1 large sliced onion and 4 chopped garlic cloves. Drain the grease.

A large soup pot.

2 15 -oz size can diced tomatoes

15- oz can drained hominy 15- oz can drained green lima beans

1 stick of thinly sliced celery Big can of carrots or 5 sliced carrots

4 15 -oz cans of water

Put cooked hamburger meat in the pot and add everything else to the pot also. Throw in a tsp of salt and 1 tsp of Tony Chachere’s Creole Seasoning. Cook on a low bubbling simmer for 1 hour.

You could change up your veggies if you like!

Thank you for your visit and stay awhile if you have the time and browse the recipes. Please visit again and share with your friends. I will post again on Thur-Sat and Tuesday. https://www.wisdomforpennies.com

Good morning to all from North Florida on this lovely frosty day. I, say that now, but in a few hours when I have to go outside, I imagine that I will be having a different kind of thinking. Hope all is well in your home and know that I am always praying for all of you!

I have a soul warming recipe to share with you today! I have been eating leftovers for days now, and I don’t mind at all, as I really like this recipe that I created a few days ago. And I hope that you will enjoy it too!

As I am a canner, I used two pint jars of canned roast beef in this recipe. That comes out to 2 lbs of beef roast and as it was in the pressure canner for 75 minutes, it cooked up really done and tender, like flaking off the fork tender. So you will need 2 lbs of cooked roast for this recipe.

Ingredients are 2 lbs of roast beef cooked

2 -15 oz cans of diced tomatoes with juice

1 =15 oz can of hominy with juice (I was out of whole corn)

1-15 oz can of green lima beans (or butter beans) with the juice

1-large onion cut up and 1 extra large potato diced med-small

3 cloves of garlic diced small 1 tsp accent 1 tsp salt 1 tsp garlic powder and enough water in your large pot to cover all the vegetables and still have 2 more inches over the top.

Keep the beef out of the pot as it will be already cooked before you begin this recipe.

Put everything else into the pot and cook on medium high (#7) for 30 minutes. Then add the beef and continue to cook for 30 minutes more and then you are done and ready to eat this soul warming meal.

I would loved to have had fresh bread right out of the oven with this but I just ate it plain for 2 days and on the 3rd day I had saltine crackers with it. I only have a small bowl left for today and wish that the bowl was never ending! But this will have me thinking about something else to create in my kitchen, which is my favorite room in my house. Can’t you tell?

I do hope that I am not boring you all, but I love to create recipes and do so like to share them with you. Wishing you warmth and happiness or strong faith and knowledge that God is with you, even in your darkest hour. Even though you can not see him, he is always there for you.

Ask me how I know this? Back in 1988 I found this out and have never let go and neither has he!

I do hope that you stay a while and read some of my archived recipes by the month is the easiest way to navigate my site. I can write but I can’t steer the ship to well. So please bear with me in my organising this blog!

I post 3 times a week on Tue-Thur and Saturday so please feel free to come back and share my recipes with all. Thank You from Connie B.

Good, late morning to all.Last night was a very nice and cool night, here in North Florida. As, we have been having muggy days, it was a nice gift of weather.

I hope that you are well and hanging on, as I know the pressure may be getting higher. I can say that I am praying daily for you all, and I do include myself in there, also. I have a comfort food recipe, that I created and want to share with you, today. May it bring some comfort to you and your’s.

I do hope that you will try this one. I know that I will as soon as cold weather arrives and stays here in Florida. I also took this to a Community Dinner (way back) when we could have those things. The pot was scraped clean, with no left-overs.

And I am proud to say that this is the one recipe that gave me my first and only blue ribbon, but hey, it’s off my bucket list!

Now for the recipe. 3 large baking potatoes that are wrapped in 2 very wet paper napkins (each one). Microwave each potato for 9 minutes each, Test for doneness, with a fork. Set aside to cool.

1 stalk of celery-1 c. baby carrots 1 small package of turkey bacon and 1 small onion (chop everything). Saute all this with 1/4 c. of butter for 10 minutes. While this is sauteing, peel potatoes and cut into large chunks, and set aside.

Have a boiling cup of water ready and drop in 2 chicken bullion cubes to melt and set aside. Stir in 1/2 c. flour into veggies and turkey bacon. Now add in the hot water with bullion cubes and stir very well.

Add in 4 c. of milk and 1 c. sour cream (stirring well). Add 2 tsp. salt and 1 tsp. pepper. Now it’s time for the chunked potatoes to be gently lifted in and gently lifted to be mixed into the soup.

After sauteing the veggies and bacon, this recipe is cooked with a low heat setting (low and slow) while you are anticipating tasting it. It is worth the wait!

Sorry, this recipe was so long, I did shorten it as I typed it into this post. Basically, you need turkey bacn and 4 huge baking potatoes or equivalent in potatoes.(LARGE CHUNKS).

Most of us have the onion-carrots-sour cream and bullion cubes and milk around the house already, hopefully.

I post on Sat-Tue and Thursdays. So stay awhile with a cup of coffee and read some of my monthly archives, if you wish to. And remember to come back again to see what’s next. Even I do not know that, myself.

https://www.wisdomforpennies.com #Connie #Country #Soup #Recipe #Blueribbon

I created this little soup recipe today. And it is awesome!

Somehow I did not publish the recipe eairlier today so here I go again.

Recipe is : 1 pkg mushrooms washed and chopped

3 large garlic cloves minced.

3 Tablespoons butter.

Put all this into a medium pot on the stove and stir fry for 4 minutes on low to medium heat. Add 2 cups of milk.

Add salt, pepper and accent to your taste. Whisk in 2 to 3 Tablespoons of cornstarch or a little more if needed. Make sure you are whisking constantly so that you do not make lumpy soup. Continue to cook for 4 minutes more.

Thank you for visiting and please come back soon.

This is a pretty much healthy recipe that we made up today. And yes it was as good as it looks!

The Ingredients are three deli chicken breast shredded by hand and sprinkle with garlic salt and onion salt.

Bake two spaghetti squash with olive oil on them for 40 minutes. Take a fork and shred them and put aside in a dish.

Dice one large tomato. Wash two huge handfuls of spinach. Spray a very large glass pyrex dish with oil spray and put chicken-spinach-squash into bowl.

I use block cheese like Velveeta and cut off a two-inch finger size block. Add this to a small microwave bowl and add in 6 tablespoons of milk. Microwave for 30 seconds and stir it together so that you have a creamy cheese sauce. Then stir in 1 1/2 cup of plain yogurt and 1/2 cup of sour cream into the cheese mixture.

Pour this over the ingredients in the casserole bowl and add a 16 oz size jar of Prego cheese sauce. Mix everything well and cut up some off the cheese block to place on top of this recipe. Bake 350 degrees for 35 minutes.

https://www.wisdomforpennies.com This recipe was almost fought over from the adults to the kids. I hope you make this and enjoy it. It is pretty diet friendly also as that is the reason this was created.Love and hugs to all!

Hey Everyone” I just created this incredible Smoky Italian Soup recipe and would like to give you the recipe to hopefully create and enjoy for your family!

First of all buy yourself a smoked ham and cook this for a Holiday dinner’ while saving the hambone with a little meat on the bone. You then save this hambone in your freezer until you are ready to create this awesome soup.

Defrost the hambone and put in a medium to large pot. I use Granny’s special steel pot that she gave me. Add in 6 cups of water(The glass measuring cup type) as it is for liquids. Put the lid on the pot and boil for an hour and then take bone out of pot to cool and de-bone the meat off of’when it has cooled down. Cut into small pieces.

Put back into the pot and add in accent, garlic powder, salt, cayenne pepper, basil, parsley, and black or white pepper using 1/4 tsp. of each of these.

Peel 1/2 of a large onion and peel 4 large garlic cloves and add in to the pot. Open 1 can of cannoli beans(Walmart) and pour entire contents into the soup pot. and cook on medium temperature for 30 minutes.

Next hand wash 3 huge handfuls of spinach and cut in half (you can guess where they will be going by now).In the pot. Add in 4 cups of water along with 1 cup of Barilla Ditalini noodles (Publix) and 1 package of washed and then sliced button mushrooms (produce isle). Cook on medium heat uncovered pot for 8 minutes.

Now you add in 1 cup of half and half and 1 cup of milk and keep stirring the pot. Next add in 1 ounce of cubed Cabot extra sharp cheddar cheese and keep stirring until melted. Now you have finished this recipe, I had my soup with saltines as I did not bake the hot home-made fresh bread that this Smoky Italian Soup was calling out for and did so richly deserve! Next time it will have it,s needs fulfilled, you can bet on that!

Sending you love and hugs for every day. While you are here, please do check out my archives and please share and come back soon as I post on Saturday and Tuesdays. #soup #recipe