Over a Cup of Coffee: Soup recipes for cool weather | CraigDailyPress.com

Over a Cup of Coffee: Soup recipes for cool weather

Diane Prather

This week’s column has two recipes for soup. The weather has been warm, but it’s bound to change sooner or later, and soup just hits the spot during cold weather. Actually, soup is good most anytime.

I made “Italian Sausage Soup” a couple of weeks ago. I liked the soup; my husband Lyle didn’t like it so much. He likes hamburger vegetable soups better. I did not put spinach in the soup as directed by the recipe, but it turned out just fine anyway. I used bouillon to make the broth.

The second recipe, for “Quick and Hearty Soup,” is similar to other recipes for hamburger vegetable soup, but I have not put marjoram in soup before. I have not made this recipe but it’s similar to other hamburger soup recipes and should be good.

Italian Sausage SoupItalian Sausage Soup

Italian Sausage Soup

1 pound Italian sausage

1 clove garlic, minced

2 (14-ounce) cans beef broth

1 cup sliced carrots

1 (14.5-ounce) can great Northern beans (undrained)

2 small zucchini, cubed

2 cups spinach, packed, rinsed and torn

¼ teaspoon ground black pepper

¼ teaspoon salt

1 (14.5-ounce) can Italian-style stewed tomatoes

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes, and carrots and season with salt and pepper. Reduce heat, cover and simmer 15 minutes. Stir in beans, with liquid, and the zucchini. Cover and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Quick and Hearty SoupQuick and Hearty Soup

Quick and Hearty Soup

1 ½ pounds hamburger

1 (14.5-ounce) can stewed tomatoes

3 (8-ounce) cans tomato sauce

1 (10.5-ounce) can beef broth

2 cups water

1 small onion, sliced

1 teaspoon garlic salt

1 teaspoon marjoram

¼ teaspoon pepper

1 (24-ounce) package frozen stew vegetables

Brown meat and pour off the fat. Add the rest of the ingredients and heat to boiling. Reduce heat and simmer uncovered about 30 minutes or until vegetables are tender. Stir occasionally. Makes approximately three quarts.

Do you have a recipe that you would like to share with readers? If you do, please call me at 970-824-8809 or send it to PO Box 415, Craig 81626.

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