Category Archives: soup

Gazpacho Soup


Gazpacho (Spanish Tomato Soup)

Are you tired of eating salads? Overrun with tomatoes? Try this! It’s yummy!

3 pounds of tomatoes, diced
1 large onion, diced
1 large or 2 small green bell peppers, diced
1 large clove garlic, minced
1/2 cup olive oil
2 tablespoons sherry vinegar or other vinegar
1 slice white bread, crust cut off, saturated with cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 tablespoon hot-pepper sauce
2 teaspoons salt, or to taste

In a blender or food processor, puree the tomatoes, onion, and peppers (each separately) until smooth. In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. Set the soup aside for 30 minutes to an hour to allow the flavors to marry. Serve cold.

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Theresa’s Lentil Soup

theresa lentil soup

A friend of mine, Theresa, shared this recipe with me. She recently finished her historical fiction, Lead Me Home about the Oregon Trail. For a writer, or any busy person, this is a great meal needing little attention except to pause and enjoy it.

Theresa’s Lentil Soup

1 pound lentils
1 onion, diced
1 can of diced tomatoes
1 package of diced ham
1 package of Polish kielbasa, sliced
2 Tbsp. of Italian seasoning
1/4 tsp of garlic salt

Some leftover fresh basil
1/2 cup of sliced carrots
A bottle of beer
2 cups of water (you may need more—lentils are thirsty little legumes)

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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Makes 10 servings

• 2 Tablespoons olive or canola oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 (7 oz) can of chopped green chiles
• 1 (10 oz) can of beef broth
• 1 (10 oz) can of chicken broth
• 1 (10 oz) can of cream of chicken soup
• 1 (12 oz) can chicken breast
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 can ro-tel tomatoes
• 1 can white corn
• 1 can black beans
• 6 corn tortillas cut into bite-sized pieces

1. Saute the onions and garlic in the oil until the onions are clear.
2. Add the mixture to a crock pot.
3. Add the rest of the ingredients EXCEPT the corn tortillas.
4. Cook on the high setting until the mixture boils (around 2 ½ hours).
5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
6. The mixture becomes very thick.
7. Garnish with shredded cheese if desired when served.

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Pearl Barley, Vegetable and Bacon Broth

Bacon soup

Pearl Barley, Vegetable and Bacon Broth

1 tbsp olive oil
¾ pound bacon-diced
2 leeks
2 carrots
2 cloves garlic
½ pound pearl barley
1 tbsp Dijon mustard
24 ounces chicken stock
1 tsp dried rosemary
1 tsp dried thyme
1 small cabbage
1. Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon and cook until starting to crisp.
2. Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t stick.
3. Add the chopped garlic and cook for a further 30 seconds. Add the pearl barley and mustard, stir. Let it simmer for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.
4. Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for 5 more minutes. Enjoy!

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
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Tomato Soup

Tomato Soup

This looks like a yummy tomato soup. I think I might double or triple the recipe to freeze some for a quick supper.

1 large red onion, quartered
3 cloves garlic, crushed
½ t. olive oil
1 one-pound can peeled plum tomatoes
1 ½ T. tomato puree
½ t. balsamic vinegar
1 t. sugar
¾ pint hot chicken or vegetable stock
1 t. dried basil
½ t. chili sauce
2 T. heavy cream

Preheat oven to 300 degrees.

Roast the onion and garlic in the oil for 20 minutes.

Stir in the tomatoes, puree and, and balsamic vinegar and roast for another 15
Remove from the oven and pour the ingredients into a large saucepan, along with the stock, sugar, basil, and chili sauce.

Simmer on a medium heat for 5-7 minutes and then whip in a blender until smooth.

Strain the soup through a fine sieve and then return to a low-medium-heat.

Stir in the cream and heat through.

Season to taste and serve with crusty baguettes and butter. You may want to top with chopped sundried tomatoes and grated cheese.

Tortellini-Kale Soup


With fall chill coming his is a quick soup to warm your bones.

6 cups reduced-sodium chicken broth
1 cups coarsely chopped, firmly packed kale
2 cloves garlic, finely minced or ¼ t. garlic powder
1 (9 ounce) package refrigerated tortellini
¼ cup sliced green onions (include tops)
½ cup grated Parmesan cheese

In medium saucepan, bring chicken broth, kale, and garlic to boiling. Add tortellini and cook according the package directions until tortellini is tender but firm. For last 2 minutes of cooking time, stir in green onions. Serve with Parmesan cheese. Serves 5.