Tag Archives: soup

Zuppa Toscana ~ Low Carb

That frosty chill in the air means it’s soup weather!  

This is a delicious make-at-home version of Olive Garden’s Zuppa Toscana.

This rich creamy soup is easy to make so don’t let the unusual ingredients scare you off!   I found the kale at the grocery store and the turnips I got fresh from the farmer’s veggie stand.
zuppa

Zuppa Toscana ~ Made with Turnips

1 lb. spicy Italian sausage – crumbled
1/2 lb. bacon, chopped
1 32 oz chicken broth
4 small to medium turnips, scrubbed clean, sliced thin
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped or torn kale
1 cup heavy whipping cream
salt and pepper to taste

In a soup pot or dutch oven,  over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and return to pot.  In the same pan, cook the  bacon til done.  Drain, reserving about 2 tablespoons of bacon drippings.

Add chopped onions and garlic; sautee  in bacon drippings until tender. Add the chicken broth and turnip slices to the pot.  Simmer over medium heat until turnips are tender, maybe 15 minutes.  It didn’t take too long, but my turnips were fresh smallish turnips from the veggie truck.

Add the kale pieces and cream to the pot; season with salt and pepper. Simmer on low for another 15 minutes.

Serve with your favorite toasted bread or bread sticks.  (I used some homemade coconut flour “cornbread” muffins.  I’ll be sharing that recipe in the near future.)

For 6 servings:  Calories 388, Carbs 9, Fat 18

kale

COOK’S NOTE: Some people subsitute cauliflower for the potatoes to make it low carb.  I subbed turnips and they were very similar in texture and appearance to potatoes.  The cream helps reduce the tart taste that turnips sometimes have.  Everyone loved it and really couldn’t tell the difference.

Shared with Inspire Me Tuesday.

Vintage Recipe: Sausage Casserole

Sometimes you run across a draft post that you forgot to publish.  This is one of those times.  From 2009…

This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.

Years ago, supper get-togethers were a big thing for us.  On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit.   Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!

When we tried to choose our menu for the evening, Sausage Casserole was always among our choices.  Sausage Casserole or Pizza Potatoes.  Decisions, decisions.

If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!

I don’t get to eat like that very often.  I try to make healthier meals nowdays.

Those were the days before internet…or even cell phones!  It was just us friends sitting around, having a good meal and a good time together playing board games and visiting.  Sometimes I long for those quiet, easy in some ways – harder in other, days.

So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.

This version is made with Dreamfields Penne Rigate pasta.  It was delicious!  Add a salad and crusty bread if you like and you have a meal.

saus cass

 

Sausage Casserole

1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese

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Cook sausage and drain.  Mix noodles with soup.  Pour in 2 qt casserole.  Top with mozzerella cheese.  Bake for 40 minutes at 375º.

Serves 6-8.

COOK’S NOTE:  Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta.  Maybe with a sprinkle of Parmesan.  Yeah, why not!  add a little more cheese!  🙂

On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup. 

DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Cool Weather Crock Pot, One Dish, & One Pan Meals

Today’s icy wet weather is just perfect for cooking supper in the crock pot.  

After a long hard day at work, I love coming in to the smell of a roast cooking in the crock pot and knowing that supper is almost ready.

Here’s some of my favorite crock pot/slow cooker or one dish meals.

Click on the picture to go to the recipe.

Aunt Dorothy’s Creamy Potato Soup

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Slow Cooker Italian Pork Chops

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One Pot Beefy Cabbage Casserole

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My Handyman’s Jambalaya

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Aunt Mary’s Chicken & Dumplings

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Cheesy Burger Skillet

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and my supper tonight…

Vegetable Beef Soup with Cornbread

From some of my favorite spots around the web…

TSLC’s Slow Cooker Cabbage, Potatoes, & Smoked Sausage

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Grace’s Ham & Bean Soup

Hope you enjoy this cool day.  If you’d like to share your own crock pot or one dish recipes, leave a link in the comments.  Thanks for visiting!

Creamy Potato Soup with bacon and cheese

This cold frosty night calls for something to warm our weary bones!

Click on the picture for the recipe.


 

Sharing with

 

 

Sausage Pumpkin Soup

It’s soup time!

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The weather is just right, so I made a big pot of this hearty low carb soup.  It’s very rich and filling.


I’ve heard that is is good made with all types of sausage and even ham.  Now that sounds like a great choice!   Might have to try that soon myself.

My niece blessed me with some fresh, fairly lean sausage so I used that and had very little grease to drain at all.  Here’s how I did it:

Sausage Pumpkin Soup

1 1/2 lbs breakfast sausage
1 1/2 cups sliced mushrooms
1 cup cream
1 cup water
4 cups chicken broth
1  15 oz. can pumpkin
½ tsp garlic powder
½ tsp onion powder
sea salt & black pepper to taste

In a large stew pot or Dutch oven, brown the sausage , drain if necessary and add spices and mushrooms.  Keep stirring and cooking until browned.  Add broth and pumpkin.  Stir until combined.  Stir in cream.  Simmer for 45 minutes or do as I did . . .

I had to leave for a while so I decided to finish cooking the soup in the crock pot.  I was gone for 2 hours.  When I returned, it was steaming hot and ready to eat.

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Today I’m joining a link party over at


Remodelaholic

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Puffy eyes and feet means back to Low Carb!

I regret to say that I don’t work Weight Watchers very well. 

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I was doing good at first, then Thanksgiving happened and a few days later I quit counting my points.

Weight Watchers is hard to do if you don’t count your points, or at least it is for me.

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So I’m back to what I know will get rid of those puffy eyes, hands, and feet.  Low Carb it is!

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While trying to decide what to have for lunch today, I came across some great low carb articles/sites.

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I’ve decided to list a few here.   Enjoy…  and happy Low Carbing!

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Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

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I will still be making and posting recipes for holiday goodies and treats, so if you’re not a Low Carber don’t write me off.   

Be sure and check back here for great recipes of all kinds over the next few weeks.

 

Vegetable Beef Soup with Southern Cornbread

soup

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!