Quick Country Cupboard Soup Food

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QUICK COUNTRY CUPBOARD SOUP



Quick Country Cupboard Soup image

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

Provided by BUGABLUE

Categories     Vegetable Soup

Yield 6

Number Of Ingredients 12

½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced potatoes
2 (1 ounce) packages dry onion soup mix
2 tablespoons white sugar
4 cups water
1 (28 ounce) can crushed tomatoes
¼ teaspoon Italian seasoning
1 dash hot pepper sauce
½ cup seashell pasta
ground black pepper to taste

Steps:

  • In a large stock pot, heat oil over medium heat; add meat and brown lightly.
  • Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
  • Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 32.8 g, Cholesterol 22 mg, Fat 2.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 0.4 g, Sodium 1042.2 mg, Sugar 6.1 g

ITALIAN CUPBOARD SOUP



Italian Cupboard Soup image

Make and share this Italian Cupboard Soup recipe from Food.com.

Provided by southern chef in lo

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 boneless pork loin steaks, cubed
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can chopped tomatoes, undrained
1 (15 ounce) can cannellini or 1 (15 ounce) can great northern beans, drained
2 tablespoons dried onion flakes
8 ounces fresh spinach leaves, torn

Steps:

  • In deep saucepan, brown pork in small amount of oil. Add chicken broth, tomatoes, beans, and onion; bring to a boil.
  • Turn to low heat and simmer for 15 minutes; stir in the spinach and cook 2 minutes more.
  • Serve topped with grated parmesan or romano cheese.

EMPTY THE CUPBOARDS SOUP



Empty the Cupboards Soup image

This is a very hearty soup. I'm not a fan of soup broth so there's not much and my sister calls it stew-soup. Even my very picky-eater niece gobbled this up! Very filling. This serves a lot so it would be good for pot luck and if you left out the potatoes it would be perfect for OAMC

Provided by Sam 3

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 (10 ounce) cans wax beans, drained
1 (15 ounce) can diced tomatoes, NOT drained
1 (10 ounce) can mushrooms, drained
1 (14 ounce) can campbell's ready to serve herbed chicken and rice soup
1 (105 g) package chicken and wild rice soup mix (I use Healthy Choice)
1 cup chicken and garlic rice (I use Uncle Ben's)
3 cups chicken broth
2 cups frozen corn
3 cups cubed potatoes
1 lb hamburger
2 onions, diced
2 tablespoons garlic, minced
2 teaspoons oregano
2 teaspoons basil

Steps:

  • Combine first 11 ingredients in a stock pot or very large pot over medium heat.
  • Place potatoes in a small pot and boil to soften.
  • Fry hamburger with onions and spices until hamburger is no longer pink.
  • Add to soup pot.
  • Once potatoes are almost fork ready add to soup.
  • Simmer at least 1/2 hour.
  • I serve topped with Parmesan cheese.

Nutrition Facts : Calories 296.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 27.2, Sodium 750.4, Carbohydrate 42.5, Fiber 9.6, Sugar 3.7, Protein 19.7

QUICK COUNTRY CUPBOARD SOUP



Quick Country Cupboard Soup image

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

Provided by BUGABLUE

Categories     Vegetable Soup

Yield 6

Number Of Ingredients 12

½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced potatoes
2 (1 ounce) packages dry onion soup mix
2 tablespoons white sugar
4 cups water
1 (28 ounce) can crushed tomatoes
¼ teaspoon Italian seasoning
1 dash hot pepper sauce
½ cup seashell pasta
ground black pepper to taste

Steps:

  • In a large stock pot, heat oil over medium heat; add meat and brown lightly.
  • Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
  • Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 32.8 g, Cholesterol 22 mg, Fat 2.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 0.4 g, Sodium 1042.2 mg, Sugar 6.1 g

QUICK COUNTRY CUPBOARD SOUP



Quick Country Cupboard Soup image

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

Provided by BUGABLUE

Categories     Vegetable Soup

Yield 6

Number Of Ingredients 12

½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced potatoes
2 (1 ounce) packages dry onion soup mix
2 tablespoons white sugar
4 cups water
1 (28 ounce) can crushed tomatoes
¼ teaspoon Italian seasoning
1 dash hot pepper sauce
½ cup seashell pasta
ground black pepper to taste

Steps:

  • In a large stock pot, heat oil over medium heat; add meat and brown lightly.
  • Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
  • Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 32.8 g, Cholesterol 22 mg, Fat 2.1 g, Fiber 4.5 g, Protein 13.5 g, SaturatedFat 0.4 g, Sodium 1042.2 mg, Sugar 6.1 g

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