Best Mother Hubbards Soup Recipes

Mother Hubbard's Soup image

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

Hubbard Squash Soup image

Provided by LindaD 2

Categories Vegetable

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 large hubbard squash
2 sweet onions
3 (14 ounce) cans chicken broth
2 tablespoons beef bouillon paste
2 tablespoons Frank's red hot sauce
2 teaspoons nutmeg
1 teaspoon cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

Steps:

Cut Hubbard Squash in two pieces.
Put in roasting pan with 2 inches water on bottom of pan.
Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
Saute onion in 2 tablespoons butter till carmalized.
Put all ingredients into a food processor and process until very smooth.
(My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
Add the steamed brocolli and ham cubes.