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January 23, 2014  | Everyday Recipes
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Soup Recipes

I hope I didn't make this confusing by giving the recipe and adding all the changes I make. This is a flavorful soup. The turnip is the key. Those watching salt can eliminate that and will still have good flavor. I love soup, so always make a big pot. You can add leftover beef roast to this, but I use hamburger most of the time. It is economical and delicious. Sandy in Iowa

Hamburger Vegetable Soup
Can be made in the slow cooker, but I make on top of the stove so I can get more into it and have more servings. It cooks for 8 hours on low in the crock pot and makes 6 servings.

1-1/2 pounds of hamburger (I many times just use a pound.)
2 large potatoes, sliced (I use 4 potatoes and 1 good sized turnip.)
2 stalks celery, sliced (I use 3 good sized stalks, plus the inner stalks with the light green leaves. I use the leaves, too)
Salt and Pepper to taste (I use Sea salt and Pepper)
2 onions, thinly sliced (I use 1 good sized onion, chopped)
1 (15 ounce can of Peas)-(put in at last minute to warm through.)
2 small carrots, sliced (I use 4 large.)
1 (10.75 ounce.) can condensed tomato soup
(I use maybe 2-3 cans or one large family size.)
1-1/4 cups of water

(I also use 1 large can of diced tomatoes and 10-12 Roma tomatoes that I have frozen)-I dipped them frozen into a bowl of hot water, so skins come off easily. I quarter them and put them into soup frozen.)
Put ground beef into a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Place the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery and carrots and onions over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6-8 hours.

(I brown the beef, drain and put into my big aluminum soup kettle. I add all the chopped vegetables, except for the peas. Then I add the water, diced tomatoes, Roma tomatoes and tomato soup. Make sure it covers all the vegetables. Season and bring to a boil. Cook for 20 minutes or until the vegetables are tender. Add the can of peas and warm through. Serve. This makes a very large kettle that would feed a big group.) Sometimes I add more vegetables for a bigger pot. I have used 6 potatoes, 4 celery stalks, plus the ones with leaves and 6-8 carrots, besides the turnip, hamburger, 1 T sea salt and pepper, 1 onion, can of peas (undrained), large family sized can of Tomato soup, water and 12-16 Roma tomatoes. I add enough water to cover after I have the
diced tomatoes in.
Sandy in Iowa
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Little One is playing with some of his toys on the computer desk beside me. Recently he has started making noises when he plays with his favorite toys. I am no cat expert but they sound much like happy sounds to me. I hadn't heard them from him before. The older Little One gets the move loving and trusting he gets. Ditto has always been a kind and loving kitty. When someone rings the doorbell Ditto runs to the door and thinks they have come to visit him. Little One is slow in trusting people. Ditto and Little One are so different in personalities. I am so they both found my home.
Nancy Rogers

Judy's Soup Recpes
Here are two of our favorite soup recipes, and ones that
have been popular with our family for many years.

Polish Kapusta Soup Recipe

1 large head of cabbage, shredded
2 onions, finely chopped
1/2 tsp. white pepper ( I have used black)
6 cups water
1-1/2 lbs. beef chuck, cut small
2 cans (15 oz. each) tomato sauce
8 small red potatoes, peeled and diced
2 tbsp. sugar
2 coves garlic, finely chopped
Salt, to taste

Place shredded cabbage, onion, pepper, salt and water into a large soup kettle. Cover and heat to boiling. Add beef and tomato sauce. Cover and heat to boiling. Lower heat and simmer for 1 hour. Add potatoes and cook 1 hour longer, until meat is very tender. Add sugar and garlic.
Judy (in Alaska)

Potato Bacon Soup Recipes

8 slices bacon, cut up
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup dairy sour cream
1-3/4 cups milk
Pepper, to taste
1 tsp. salt
2 tbsp. chopped parsley

Fry bacon; add onions and saute 2 to 3 minutes; drain. Add potatoes and water. Bring to boil, cover and simmer 15 minutes, or till potatoes are tender. Stir in soup and sour cream. Gradually add milk, salt, pepper and parsley. Heat to serve, but do NOT boil.
Judy (in Alaska)
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From “The Colony House” in Charleston, SC:

She Crab Soup Recipe

2 T. butter
1 T. flour
3 c. milk
1 c. cream
1 small onion, grated
1/2 t. mace
1/2 t. pepper, freshly ground
1 T. Worcestershire sauce
1/2 lb. crabmeat
1/4 c. crab roe ( or crumble the yolk of hard-boiled eggs in the bottom of each soup cup)
1 t. salt
4 T. dry sherry
Sprinkle of paprika

Melt butter in top of double boiler & blend in flour until smooth. Add milk & cream gradually & stir constantly with wire whisk. Add crabmeat, roe, onion, mace, Worcestershire, salt & pepper. Cook slowly in double boiler for 25 min. Just before serving, put 1 T. of warm sherry in each soup cup & sprinkle top w/ paprika.
Serves 4-6.
Athena in DE=
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Robbie's Soup Recipe
Nancy, I agree it is definitely soup weather. So far this week, we have had this soup, ham and bean soup and Mexican meatball soup. I plan to make potato soup, chili and seafood chowder later in the week. If you prefer, you can use dry black beans in this recipe. If you are like me, you don't always think to soak dry beans over night. You can start cooking them in the microwave and skip soaking over night. Just remember to use a large microwave bowl and add lots of water, as they will absorb it.
Robbie IN

Spicy Black Bean Soup

1 tablespoon olive oil
12 to 16 ounces Andouille or spicy sausage, thinly sliced
1 large onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1 small red bell pepper, diced, about 1/2 cup
2 tablespoons diced jalapeno peppers or more depending on your taste
4 cups beef broth
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juice
1/4 teaspoon dried leaf thyme
1/4 teaspoon basil
1 bay leaf
Salt and pepper to taste
Dash of Tabasco sauce- optional

Heat olive oil in a large saucepan or Dutch oven. Add sausage and cook over medium heat until browned. Add onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender.

Add garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes. Remove bay leaf before serving.
Serve with salad, cornbread or crusty rolls.
Robbie IN
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Cauliflower Soup Recipe

1 head of cauliflower
1/4 cup diced onion
2 celery stalks
3 cups of vegetable stock
black pepper to taste

All you have to do is is chop up the veggies and prepare the stock and place these ingredients together in a relatively large pot. Bring to a boil, and simmer for about 20 minutes or until the veggies are tender. For a smooth consistency, puree the soup, and return to a simmer. For a creamier consistency, add the soy milk. Mix in until heated through.
Serves 4 to 5.
Linda NM
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Mary Jo's Favorite Soup Recipes
This is one of our favorite soups. So flavorful.
Mary Jo in MD

Stracciatelli with Tiny Meatballs

Meatball Mixture:
8 ounces. lean ground beef
1 small onion, chopped fine (about 1/3 cup)
1 large egg
2 teaspoons packaged seasoned dry bread crumbs
2 teaspoons chopped fresh parsley
1 teaspoon grated Parmesan cheese

Soup Ingredients:
6 cups chicken broth
8 ounces. fresh spinach, washed, drained, tough stems removed and
leaves cut in thin strips (4 loosely packed cups) or 1 package.
(10 ounces.) frozen chopped spinach, thawed and squeezed dry
1 medium size carrot, shredded
1/4 cup egg pastina or any small soup pasta
2 large eggs, slightly beaten
1 teaspoon chopped fresh parsley
grated Parmesan cheese
Mix all meatball ingredients in a medium-size bowl until blended. Shape rounded teaspoonfuls into 3/4 inch balls. Put all soup ingredients except 2 eggs in a large saucepan and bring to a boil over high heat. Reduce heat; cover and simmer 5 minutes. Drop meatballs into simmering soup. Cook, uncovered, 8-10 minutes until meatballs are no longer pink in center. Using a wooden spoon, stir soup while slowly pouring in beaten eggs. Remove from heat; cover and let stand 2 minutes until eggs are set. Serve with Parmesan cheese.

Stracciatelli means torn rags, which is what the eggs look like when you drop them in the hot broth.
Mary Jo in MD

Another favorite of ours.

Sausage Bean Chowder

1 pound loose hot sausage
2 (16 ounce) can kidney beans, undrained
2 cup tomato juice
2 (14 ½ ounce) can stewed tomatoes undrained
1 lg. onion diced
1 bay leaf
1-1/2 teaspoons seasoned salt
1/2 teaspoon garlic salt
1 teaspoon chili powder
1 cup whole kernel corn
1/2 teaspoon thyme
1/4 teaspoon pepper
1 stalk celery chopped
1 green pepper chopped
Brown sausage; drain. Combine all ingredients in a large kettle. Simmer, covered, for 1 hour. Remove bay leaf. Serve hot. Yield
10 to 12 servings.
Mary Jo in MD
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For Mary Beth 're sink decision.
If it isn't too late I would like to add another thought.
My sister has the best of two worlds. One side is over sized and the other smaller. The garbage disposal is in the smaller side which I think is good. When I redo mine that is what I'm going for.
Anita in Camarillo

Friday will be a more favorite soup recipes for everyday.  If you have favorite ones you want to share, please send it tomorrow they can be included in Wednesday's newsletter..
Nancy Rogerszzzzz

Lisa's Soup Recipes
Black Eyed Pea Soup

3 cans black eyed peas, with juice
1 cup diced cooked ham
1 onion, finely chopped
1 TBS. Worcestershire sauce
1 (14 ounce) can tomatoes
1 tsp. Louisiana Hot sauce
Salt & Pepper to taste
1 tsp. sugar

Sauté onion until clear. Heat peas & cook until well done. Add onion & remaining ingredients & put into blender until well blended. Pour into a saucepan & cook over low heat for 20 minutes. Water or broth may be added if a thinner soup is desired.
Serves 6-8
Lisa TX

V-8 Vegetable Soup

1 lb. hamburger, browned & drained of fat
1 envelope dry onion soup mix
2 (14 ounce) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.
Makes 4-6 servings
Lisa TX
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Mary Jo's Crab Soup Recipes
You know this one has to be good.
Mary Jo in MD

Award Winning Maryland Cream Of Crab Soup
Never Out Of Season!!!

1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons Old Bay Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, old bay seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Cook's notes:
This recipe is credited to Ms. Charlese Smith and is the grand prize winner in the soup division of the 53rd annual national hard crab derby held in Crisfield, MD.

My son makes this one and it is tasty.

Crab Soup

2 Sticks real butter
1 bunch green onions chopped
1 lb. crab meat or 3 cans crab meat
1 qt. half & half cream
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream corn
crab boil to taste
Mix all the ingredients together, put in a large heavy pot. Heat until hot, stirring so it won't stick. Put in crock pot and cook on low for 1 to 2 hours.
Mary Jo in MD
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Portuguese Vegetable Soup

13 oz. kielbasa
5 cups chicken broth
1/2 cup chopped onion
1 pint canned tomatoes
1 clove garlic
1 can kidney beans, drained
2 1/2 cups chopped potatoes
3 oz. chopped spinach or kale

Cook keilbasa in water in skillet until water is evaporated. Cool and chop sausage. Saute onion and garlic in oil in skillet until tender, do not brown. Combine sauteed veggies, potatoes and broth in soup pot. Simmer until potatoes are very tender. Mash potatoes in pot or use hand blender to roughly smash them up into small pieces. Add tomatoes, kidney beans for 5 minutes then add spinach or kale and simmer 10 more minutes. Makes 10 cups and VERY HEARTY winter soup. Add salt and pepper as needed.
Joy in PA
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Beef Barley Vegetable Soup

1 or 2 lbs shank beef or chuck roast
5 sprigs frozen or fresh parsley or
4 cloves garlic
1 TBS. dried
1 medium onion
4 bunches celery leaves
2 stalks celery chopped
2 lbs. frozen soup veggies
1 TBS. salt
1 cup Quick Cook Barley
1 TBS. oil
5 quarts water
4-6 beef bullion cubes
1 quart canned tomatoes
4 beef marrow bones

Brown meat, bones, chopped onion, cut up celery,garlic until browned. Add 6 quarts of water, 1 TBS. salt, celery leaves, parsley and simmer for 2-3 hours. I strain all of this, remove the meat and bones. Return broth to pot, and add tomatoes, simmer another hour, taste and add bullion as desired and cut up meat that has cooled and add. Add frozen soup veggies and simmer for 30 minute, then add barley and cook for another 7 minutes.
Skim grease off the top and serve. Bones for the dog and marrow for the birds. Makes approximately 20 servings.

I would like to know if anyone out there has a good recipe for Shrimp low mien I like the Vietnamese kind.
A friend, Jane D
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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