Minestrone with Meatballs Soup

Minestrone with Meatballs

Minestrone with Meatballs

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


Minestrone with Meatballs Soup Recipe


Minestrone with Meatballs Soup

24 cooked meatballs

1 (15 oz.) can navy or other white beans, drained

1 Tbsp. dried minced onion

1 tsp. basil

1 bay leaf

2 cup Kitchen Basic Beef Broth

2 cups water

1 cup ditali, orzo or other pasta

1 (16 oz.) can diced tomatoes (liquid retained)

1 (10 oz.) package frozen mixed vegetables, thawed

1 tsp. sugar


In a 4 quart saucepan, combine the meatballs, beans,onion, basil, bay leaf, broth and water; bring to a boil.  Add the pasta and cook for 15 minutes.  Reduce to a simmer and add the tomatoes and their liquid, the vegetables and sugar; heat through.  Remove the bay leaf.           6 servings


(Recipe for Minestrone with Meatballs Soup, was in The Everything Soup Cookbook, 2002, 2015)  


Pumpkin Chili

 Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe


Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder


Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.


(Recipe for Pumpkin Chili, was dated September, 2000)


Summer Vegetable Soup

Summer Vegetable Soup

Summer Vegetable Soup


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



This vegetable soup is chock-full of garden goodness, from zucchini and green beans to celery and potato, but it’s the turmeric that gives it a tasty new twist.  * This recipe is Diabetic Friendly! *

             Edith Ruth Muldoon                                                       Baldwin, New York 


Summer Vegetable Soup Recipe

Summer Vegetable Soup

1 small onion, quartered and thinly sliced

1 Tbsp. olive oil

4 cups reduced-sodium chicken or vegetable broth

1 cup sliced zucchini

1 can (15 ½ oz.) navy beans, rinsed and drained

½ cup diced peeled red potato

½ cup cut fresh green beans (2 inch pieces)

½ cup chopped peeled tomato

¼ tsp. pepper

1/8 tsp. ground turmeric

¼ cup chopped celery leaves

2 Tbsp. tomato paste


In a large saucepan, sauté onion in oil until tender.  Add the next eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.

Stir in celery leaves and tomato paste.  Cover and let stand for 5 minutes before serving.     4 serving


(Recipe for Summer Vegetable Soup was on www.tasteofhome.com, 2014)