Category: Soups and Stews

Broccoli Cheese Soup

Broccoli Cheese Soup
Print

Broccoli Cheese Soup

Recipe by La Bellitude
Servings

6

servings

The absolute best broccoli cheese soup. Not gooey like the restaurant version and a fresher broccoli flavor.

Ingredients

  • 10 oz frozen broccoli, chopped

  • ¾ cup onion, chopped

  • 2 tsp salt

  • 2 tsp MSG

  • ½ tsp white pepper

  • 1 tsp garlic powder

  • 3 cups Velveeta, cubed

  • 1 cup milk

  • 1 cup cream

  • 4 tsp butter

  • ⅓ cup flour

Directions

  • Bring 6 cups of water to a boil and add broccoli and onion. Boil 20 to 25 minutes. Add seasonings and cubed cheese. Stir until cheese melts. Add milk, cream, and butter and heat to boiling, stirring occasionally.
  • Slowly add ½ cup cold water to flour, stirring constantly until mixture is smooth. Slowly add mixture to soup, stirring rapidly. Cook and stir until the soup is the consistency of heavy cream.
  • Keep warm until serving but do not boil again.

Mediterranean Lentil Soup

Mediterranean Lentil Soup
Print

Mediterranean Lentil Soup

Recipe by La Bellitude
Servings

6

servings

This hearty soup seems like it should have taken hours to make, but it can be ready to eat in 30 minutes. The garlic instruction mentions using 2 frozen cubes if you don’t have a fresh clove. I was surprised to find that these are a better substitute than powders or paste.

Ingredients

  • 2 cups brown lentils

  • ⅔ cup celery, sliced

  • ⅔ cup carrots, sliced

  • ½ cup onion, diced

  • 2 cups chopped kale, stems removed

  • 1 cup Italian sausage crumbles*

  • 1 clove garlic (or 2 cubes)

  • 2 tbsp tomato paste

  • 2 tbsp hummus

  • 1 tsp dried oregano

  • salt and pepper to taste

  • fresh basil for garnish

Directions

  • Rinse lentils. Put them in large pot with the next 6 ingredients and cover with water. Bring to a simmer and stir in tomato paste, hummus, and oregano. Cover and simmer for 30 minutes or until lentils are fully cooked. Add water as needed to thin.
  • Season to taste and garnish bowls of soup with a handful of fresh basil leaves, julienned.

Notes

  • * It’s always a good idea to brown some extra Italian sausage and your favorite breakfast sausage when you’re cooking them. Crumble as you’re cooking them, drain well, and pop into the freezer in a labeled bag. They will come in handy for many recipes and save time!

Italian Beef Stew

Italian Beef Stew
Print

Italian Beef Stew

Recipe by La Bellitude
Servings

4

servings

This is a family favorite that is easy to make and it’s ready is much less time that a traditional beef stew. Change the veggie combo if you prefer others, but make sure that you add long-cooking vegetables when you start the meat.

Ingredients

  • 1 pound stew beef — cubed

  • 2 cloves garlic — minced

  • 1 medium onion — slivered

  • 16 ounces potato gnocchi — vacuum packed

  • 14 1/2 ounces beef broth

  • 8 ounces tomato sauce

  • 1 teaspoon oregano

  • 1 tablespoon basil

  • 1 cup mushrooms — quartered

  • 1 cup zucchini, small — cut into 1″ pieces

  • 1 tablespoon olive oil

  • 1/2 cup water

Directions

  • Brown beef in olive oil and add onion and garlic. Saute until onion is just soft. Add broth, tomato sauce, spices, and water as needed and simmer 50-60 minutes, until beef is tender. Add gnocchi, zucchini, and mushrooms and simmer until tender, about another 10 minutes.

Notes