Savorysoup Recipes

SAVORY SEASONING

Savory Seasoning image

This recipe has been such a staple in my kitchen that I think of it as one would with salt and pepper. I use to use it exclusively on meats, but now that I rarely eat meat, I thought I would try on other things...and it was wonderful. The original recipe came from a writer with the first name of Francine..so long ago that I forgot the last name.

Provided by Happy Harry 2

Categories Kosher

Time 20m

Yield 1/2 cup

Number Of Ingredients 11

Ingredients

2 tablespoons ground ginger
3 tablespoons dried oregano
1 tablespoon ground cloves
4 tablespoons onion powder
2 teaspoons ground cinnamon
1/2 teaspoon chili powder (may use more)
1 1/2-2 teaspoons nutmeg, fresh grated
2 tablespoons dried sage, finely crushed
1 teaspoon dried thyme, finely crushed
1 teaspoon sea salt (optional)
1/2 teaspoon black pepper, finely ground (optional)

Steps:

Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic.
Shake or stir well. Store in cool area. Do Not Refrigerate!
This tends to settle, so stir well before using.
I love using this when I'm saute onions for the base of a soup or stew -- just about any kind except lamb.
It also makes a different rub for chicken.

Nutrition Facts : Calories 466, Fat 10.9, SaturatedFat 4.3, Sodium 103.7, Carbohydrate 98.3, Fiber 29.6, Sugar 23.9, Protein 12.5

SAVORY WINTER SOUP

Savory Winter Soup image

Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 583mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

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