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Archive for the category “Soup”

Being Thrifty – Hearty Tomato Rice Soup

Since I made a bunch of brown rice a few nights ago to go with the Garlic-Lime Chicken, I had a container full of it in the fridge that I didn’t want to go to waste, and I knew I wanted to make a soup.  I found a recipe online for Stuffed Pepper Soup, but I added my own spin to it to come up with something on my own using up ingredients I had on hand that needed to be eaten.  The result was a excellent hearty soup, and the best part was that it didn’t require any trip to the grocery store!

Here’s my recipe for Hearty Tomato Rice Soup!

1 lb package of ground chicken

olive oil

1 chopped onion

1 diced green pepper

1 diced red pepper

2 roma tomatoes

2 stalks of celery, diced

2-3 garlic cloves, minced

1 14.5 oz can chicken broth

2 cups chicken boullion/stock

1 29 oz can diced tomatoes (don’t drain)

1 small can tomato sauce

1 small can tomato paste

Dried Basil

Dried Oregano

Dried Parsley

Salt and Pepper to taste

2 cups cooked brown rice

In a large stock pot, brown the  chicken until done.  Add all of the vegetables and cook for about 5 minutes.  Add the liquids, tomatoes, sauce, paste.  Add seasonings to your liking (I probably used about 1/2 tsp to 1 tsp of them).  Bring to a boil and let simmer for at least 15 minutes (I baked some biscuits during this time).  During the last 5 minutes, add the rice.  Heat through and serve.


Soup-er Easy Italian Wedding Soup!

I wanted to take a stab at making Italian Wedding Soup since it’s one of my hubby’s favorites.  So I found a recipe online and modified it a little based on the reviews it got, and by the ingredients I had on hand.  I knew I wanted to use frozen meatballs vs. making them from scratch like the original recipe called for.  The result – a really good soup that was quick and easy to make!  Here’s the recipe based on my modifications:

Italian Wedding Soup

20-22 Turkey meatballs, frozen

1 32 oz carton of chicken stock

1 14.5 ounce can of chicken stock

1 c. beef broth

2 stalks of celery, chopped thin

3 carrots, chopped

2 garlic cloves, minced

2 c. (approx) fresh spinach, sliced

1/2 cup uncooked orzo pasta

olive oil

salt and pepper to taste

grated romano/parmesan cheese, optional


Start a pot of water boiling to cook the orzo.  I cooked mine (it was whole wheat) for 9 minutes, then drained.

While the pasta was in the works, I chopped the celery, carrots and garlic.  I used a mezzaluna to chop up the spinach.  Saute the garlic and vegetables (not including the spinach) in a little bit of olive oil for just a few minutes.

Add the beef broth and the chicken stock.  Bring to a boil.   Add the spinach and then the cooked orzo.

While the stock is heating up, broil the frozen meatballs under a broiler on high until nicely browned.   Add the meatballs to the soup and let simmer for a few minutes for the flavors to combine.  Serve with grated cheese on top along with some crusty Italian bread.

Here’s the photo of mine!

Italian Wedding Soup

Italian Wedding Soup

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