Quick Country Cupboard Soup Recipes

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QUICK COUNTRY CUPBOARD SOUP

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



Quick Country Cupboard Soup image

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

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

ITALIAN CUPBOARD SOUP

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



Italian Cupboard Soup image

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.

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

QUICK COUNTRY CUPBOARD SOUP

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



Quick Country Cupboard Soup image

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

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

QUICK COUNTRY CUPBOARD SOUP

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



Quick Country Cupboard Soup image

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

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

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