Mother Hubbards Soup Recipes

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MOTHER HUBBARD'S SOUP



Mother Hubbard's Soup image

Obviously, her cupboard is NOT bare, but if you do find a bone, the dog can have it because you won't need it for this. It can be reminiscent of Italian or Mexican food, if you're in that mood, or not, if you're not. It will serve at least four, probably a lot more, depending on what you throw in. And most of the preparation is opening cans, while the pasta is cooking. As a bonus, if you find a really good combination, you can name it and share it.

Provided by Nancy Jo

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (16 ounce) cans vegetables (At least two of the following - the more the merrier - beans - any kind; corn - whole kernel, NOT cr)
1/4 lb sausage (including hot dogs or canned sausages) or 1/4 lb bacon (or a combination of two or more, cut into bite-sized pieces)
1 (16 ounce) can tomato sauce (or tomato soup, tomato puree or juice, pizza sauce, pasta sauce)
1/4 lb pasta (more or less, any kind you have on hand, If spaghetti, break into one-inch pieces)
2 cans broth (beef, chicken, vegetable, or 1 can broth and 1 can water or 1 qt water)
garlic salt or minced garlic
italian seasoning (or chili powder and cumin, to taste)
salt and pepper
sliced zucchini or summer squash (optional)
chopped bell pepper (optional)
onion (optional)

Steps:

  • Amounts aren't critical.
  • Avoid broccoli and cauliflower; they're too strong-tasting.
  • Save them for a soup all their own.
  • Cook pasta in either water or broth.
  • If you are using only water, drain.
  • DO NOT drain if you use broth.
  • Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
  • Add pre-cooked vegetables, meat and tomato sauce.
  • If not"soupy" enough, add more broth or water.
  • Add seasonings and salt and pepper to taste.
  • If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
  • Simmer about 15 minutes.

Nutrition Facts : Calories 137.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 906.2, Carbohydrate 27.9, Fiber 2.6, Sugar 5.9, Protein 5.5

BLUE HUBBARD SQUASH SOUP



Blue Hubbard Squash Soup image

This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It's flavorful, smooth, and creamy, and kind of addictive. You won't regret making it! Garnish with a drizzle of coconut milk if you like.

Provided by Krystelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

1 large Blue Hubbard squash
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (2 inch) piece ginger, peeled and minced
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch red pepper flakes
3 cups vegetable broth
1 (14 ounce) can full-fat coconut milk
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
  • Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
  • Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
  • Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.

Nutrition Facts : Calories 301 calories, Carbohydrate 33.7 g, Fat 19.2 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 639.7 mg, Sugar 9.3 g

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