Minestrone Soup

Two soup posts right in a row !? What? Why? Because Becca requested it, that's why. And I do everything Becca requests, well, except when it comes to going to the gym @ 5:30 am. That crosses the line. My loyalty stops right there.

This is a goooood tastin' soup. Enjoy. It really makes a TON, so you might want to invite people over for dinner. Of course, you will have gallons of leftovers still, but that's okay because, in my opinion, this soup is better on day 2. It must be all the marinating it did overnight in the fridge. This recipe is from Natalie B.


Minestrone Soup

1 lb. ground beef or sausage (we like the sausage)
1) 6 TB butter
2) 3 carrots
3) 2 stalks of celery
4) 1-2 small onions
5) 1 garlic clove
6) 1 head cauliflower
7) 2 cans tomato sauce
8) 6-8 c. water
9) 2 tsp. salt
10) 4-8 beef bullion cubes
11) 1 tsp oregano
12) 1/2 tsp. pepper
13) 4 potatoes
14) 2 zucchini
15) 10 oz. chopped spinach

Cut all veggies into bite sized pieces. Cook sausage in soup pot, do not drain off the drippings. Add in the first 7 ingredients in with sausage & stir fry for 20 minutes. Add ingredients 8-14 and boil, then simmer for 30 minutes. When there is 5 minutes left add in the spinach. This recipe is so good with homemade bread.

Classic French Onion Soup

The leaves are going to be changing with the seasons soon, and you know what that means don't you? SOUP SEASON.....yummm.

1/4 c. butter
3 large yellow onions, sliced
1 c. dry white wine
3 cans (14 oz. each) beef broth
1/2 tsp. dried thyme
1/2 tsp. salt
1 tsp. worchestershire sauce
1 loaf french bread, sliced & toasted
4 oz. shredded swiss cheese
fresh thyme (for garnish)

Melt butter in large skillet over high heat. Add onions; cook & stir 15 minutes or until onions are soft & lightly browned. Stir in wine.

Combine onion mixture, beef broth, thyme, salt & worchestershire sauce in slow cooker. Cover & cook on LOW 4 to 4 1/2 hours. Ladle soup into 4 individual bowls; top with bread slice & cheese. Garnish with fresh thyme, if desired. Makes 4 servings.

Alfredo Potatoes

I found this recipe in a small town newspaper while we were on vacation. I have yet to make it, but I am drooling just reading the recipe...so I thought it was blog worthy. Picture to come.

2 large baking potatoes
1 c. prepared Alfredo sauce
1 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. dried thyme
1 c. (4oz.) shredded cheddar cheese, divided
1/2 c. shredded mozzarella cheese

Pierce potatoes several times, bake @ 400 for 45 min, or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine Alfredo sauce, garlic powder, pepper & thyme. Stir in 1/2 c. cheddar & mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp & add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Place back in oven until warmed through & cheese is melted. Serves 4