Category: Hearty Soups

Mexican Soup

This soup turned out amazing. Full of flavor and spicy with fresh vegetables and chicken. If you don’t like your soup very spicy use only 1 jalapeno pepper.


  • Large stock pot
  • Cutting board and knife
  • Large fry pan
  • Long handle spoon
  • Ladle
  • Serving bowls


  • 2 large skinless chicken breast fully cooked and diced into small pieces
  • 1 large green pepper (rinse, remove membrane and dice small)
  • 2 jalapeno peppers (rinse and dice small, including the seeds)
  • 5 garlic cloves peeled and sliced
  • Olive oil
  • 1 large fresh tomato (dice small)
  • 1/2 yellow onion (peel and dice small)
  • 2 cans of corn do not drain
  • 1 avocado diced
  • Shredded cheese
  • Fresh cilantro leaves
  • 1 can of chicken stock 49 ounce can, plus 4 more cups
  • Salt and pepper to taste

In your fry pan pour just enough olive oil to coat the bottom. Add your green pepper, jalapeno, onion and garlic. Saute till tender.

Pour your chicken broth in your pot, add corn, tomato, chicken and all contents in your fry pan. Stir well, let simmer on low for about an hour, stir frequently.

Add salt and pepper to taste.

Ladle into serving bowls. Add cilantro, avacado and shredded cheese. Serve warm.

Serves about 4 large bowls.


Three Cheese Tortellini With Sausage

This soup is full of flavor mixed with onions, peppers, sweet italian sausage, tomato, fresh garlic, oregano and three cheese tortellini. Its very easy to make and serves a bunch so you can freeze for later or have family and friends over. Served with some warm garlic bread. Its a perfect meal.


  • 1 Large soup pot
  • 1 Large fry pan
  • Cutting board, fork and knife
  • Tongs
  • Long handle spoon for stirring
  • 2 Large mixing bowls
  • Measuring cup
  • Ladle
  • Serving bowls


  • 1-19 ounce package of frozen tortelli (cook using manufactures instructions using the large soup pot, drain and set aside in one of your mixing bowls)
  • 5 Sweet Italian sausage links (using the same large soup pot, add 7 cups of water. Place links in water and boil till fully cooked. Do not drain your water, this is your soup base. Place sausage on cutting board and cut into bite size pieces. Place the susage in the other mixing bowl and set aside)
  • 3 cups of tomato sauce (pour into your large soup pot and set your burner on low, stir thoroughly)
  • 1 green and 1 yellow pepper (rinse and remove membrane, dice)
  • 1/2 yellow onion (peel and dice)
  • 3 Large garlic cloves ( peel and dice)
  • 1 red tomato diced
  • Salt, pepper and dried oregano
  • Olive oil
  • 2 cups of mozzerlla cheese

In your large fry pan, pour just enough Olive oil to cover the bottom, add your peppers, onions and garlic. Saute till tender.

This is what your soup base should look like.

Add your tomato sauce.

Now add your sausage, diced tomatoes and your peppers, onions and garlic.

Raise you heat to medium low, bring to a slow boil. Add salt, pepper and oregano to taste. Boil for about 8 minutes, stir constantly. Turn heat back to low and let it cook for about 15 minutes.

Next add your cooked tortellini. Stir gently. Cook for another 10 minutes. 

Ladle into your serving bowls.

Add shredded mozzarella cheese. 

Serve warm. Will feed about 10.

Tomato Beef And Pasta Soup

There are a few things I love to slow cook more than anything and soup is one of them. 

This soups cooks slow and low on the stove top for a few hours. For one the aroma filling your home is wonderful and I honestly feel as tho it flavors better. 

My poobear is sick with a nasty virus, there is nothing like a warm flavorful bowl of soup to help you feel better.

This is a real simple soup to make. This is a very large pot full, if you don’t need so much just cut the recipe in half.


  • 2 large 8 quart pots (one for soup the other pasta)
  • 1 fry pan
  • Spoon with long handle
  • Cutting board and knife
  • Serving bowls


  • 1 package of fresh market ground beef (cook till pink is gone, chop into small pieces, set aside)
  • 1- 18 ounce package of pasta shells – small (cook till tender, set aside)
  • 1/2 Vidalia sweet onion (peeled and diced very small)
  • 1 large elephant garlic (peeled and diced very small)
  • 2 stems of fresh oregano (leaves removed)
  • 5 fresh basil leaves (chopped small)
  • 2 dried bay leaves
  • 2 – 24 ounce cans of tomato sauce (keep one empty can)
  • Salt and pepper to taste

Chop your basil

Your garlic

And your onions

In your large pot pour your 2 cans of tomato sauce, using one can fill with water 4 times and add it to your sauce.

Then add your onions, garlic, oregano and basil.

Stir, add your salt and pepper then bay leaves. 

Put your burner on low, cover and cook for about 2 hours. Stir every so often and taste test for flavor. Add salt and pepper as needed. My family loves pepper so I do add quite a bit.

Once time has ended, remove bay leaves, slowly add your cooked ground beef and pasta.

Serve very warm. Feeds about 8 hearty bowls. 

My daughter adds hot sauce to her soup, I add mozzarella shredded cheese. 

Chicken Vegetable Stew

When everyone is sick in the house I automatically think of chicken noodle soup. This time I wanted to change things around. 

So I made them a chicken stew. Ohhhh came out fantastic. Very hardy, full of flavor. This stew will warm your belly during those cold days and give you some comfort when your sick.


  • Large 8 quart stock pot
  • Spoon for stirring
  • Tongs
  • Cutting board and knife


    • 3 skinless chicken breast (fully cooked and chopped into bite sized pieces)
    • About 6 white potatoes (cleaned and cut into fourths)
    • 3 bay leaves
    • 1- 1/2 cups of celery chopped thin
    • 1 cup of frozen corn
    • 1 cup of sliced carrots
    • 1 whole yellow onion (peeled and diced)
    • 3 garlic cloves (pealed and sliced)
    • 4 stems of fresh tyme leaves removed
    • 2 tablespoons of butter
    • About 6 stems of fresh parsley diced
    • 2 – 49 ounce cans of chicken broth
    • Salt and pepper

    In your large stock pot boil your chicken breast till pink is gone. Remove with tongs, cut into bite size pieces and set aside.
    Drain water from pot.

    In your stock pot add your butter, onions and garlic saute till tender on medium low.

    Now add your chicken broth and bay leaves. Cook for about 20 minutes stirring occasionally.

    Next add all remaining vegetables and tyme. Stir, cook on medium till potatoes are tender, stir occasionally. Carefully taste add salt and pepper. Remove bay leaves when complete.

    Chop your parsley and add to your stew.

    Serves about 8 bowls. Serve warm.

    Chicken Noodle Soup

    This is probably one of my house hold favorites. Both my kids love it, my son said to me that he is the expert on chicken noodle soup and taste tests every time to ensure quality control. Every time I make it he tells me its better than the last. 

    So simple to make. It is the perfect comfort food that is not only healthy but warms your insides during the winter season or when feeling under the weather. If you have left overs, package in 1 serving size containers, place in freezer to enjoy later.


    • 1 – 8 quart stock pot
    • Long handle spoon 
    • Cutting board and knife
    • Ladle
    • Serving bowls and spoons


    • 3 large boneless, skinless chicken breast (fully cooked and cut into bite sized pieces
    • 4 stalks of celery, cleaned and cut into 1/4 inch slices
    • 6 stalks of scallions, cleaned and cut into 1/4 inch slices
    • 1 – 15 ounce bag of frozen sweet yellow corn
    • 1 – 12 ounce bag of frozen carrots
    • 2 – 12 ounce boxes of orecchiette pasta (cooked al dente, about 12 to 13 minutes) drain and set aside
    • 2 – 49 1/2 ounce (3 pounds) cans of chicken broth
    • 1 stick of butter
    • 1/4 cup of sugar
    • Salt

    In your stock pot add your broth, chicken breast, sugar and 1 stick of butter. Cook on low till sugar is disolved and butter is melted. Stir continuously, you don’t want your sugar to burn. Do not boil.

    Now add your vegetables, including your carrots and corn. Keep on low stirring frequently till your vegetables are no longer frozen.

    Now add your cooked pasta.

    Cook on medium low for about 30 minutes. Do not boil. Add salt to taste. We enjoy ours with about 5 table spoons of salt. Add just a few, stir and taste, add more salt as desired.

    Cook on low for an additional 30 to 45 minutes. Stirring frequently. You want to cook your soup low at a long time span. It flavors better. Use a ladle and serve warm.

    Serves about 8 large bowls

    Southeastern Chilli

    Living in Florida you think eating chilli is crazy even when it’s 100° outside but my kids love it, and it’s a great way to get them to eat thier vegetables. 

    This Southeastern chilli gives an equal balance of flavor for your senses. It is flavored with savory ground beef, corn, diced tomatoes, celery, green and red peppers, sweet red onion and spices. Chilli is easily adaptable to your favorite vegetables, just add and remove them to your liking.

    This chilli is extremely easy, cooks in the crockpot on low all day and is ready for tonight’s dinner.


    • Large crockpot
    • Spoon for stirring
    • Fry pan for ground beef
    • Cutting board and knife for vegetables


    • 1/2 red onion diced small
    • 1 red tomatoe diced small
    • 3 stalks of celery chopped small
    • 1 of each, red and green pepper diced small
    • 1 can of sweet corn do not drain
    • 1 pound of ground beef cooked thorough and is broken into small equal size pieces
    • 1 jar of vegetable juice 14 full ounces (V8)
    • 2 15 oz cans of tomatoe sauce
    • 1 box of Carroll Shelby’s chilli kit (can be bought at any grocery store)
    • Salt and pepper to taste
    • If you desire any other vegetables this would be the time to have them, suggestions, diced mushrooms, carrots, beans and diced green beans are just a few suggestions. No more then 1 to 1/2 cup of each if you decide.

    Once your ground beef is thoroughly cooked spoon into your crockpot, add all of your vegetables, next add your 2 cans of tomatoe sauce along with your package of spices, stir till combined. Now slowly pour your vegetable juice into the crockpot until you reach about 1/2 inch from the top. Stir carefully, set your crockpot on low for 4 to 6 hours, stir occasionally. Add salt and pepper to taste and garnish with cheese.

    Serves about 6 to 8