This is a favorite of my family. I've used it when I need a really quick meal and it's a great meal to cook when camping.
Compbine in a 2 qt. saucepan:
2 cans Campbells Condensed Cream of Potato Soup
1 can of Whole Kernel Corn, drained ( I prefer
vacuum packed as it's crisper.)
1 1/4 c. of milk (Part half and half may
be used for a richer taste.)
Salt and Pepper to taste
Heat until hot and serve with cracker.
I use the 95% fat Free soups and no knows the difference.( and i skip the mayo)
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.
Use within a week.
1 package of Turkey bacon
4 cans of pork and beans
couple of onions
1 cup of brown sugar
In a 5 quart pot cut and cook the bacon on medium heat for about 10 minutes putting in the chopped onions towards the end of the 10 minutes then put in the pork and beans then the brown sugar should be done in about 20-25 minutes. Its a quick easy fix plus it dont cost that much for the incredents. Cost less then 10 to make.
I usually make this on the weekend because it does require more prep than usual crockpot recipes. However, we love it! Personally I don't like tomato-y stew, but if you do, a can of diced tomatoes or paste would be a good addition.
Ingredients:
2 pounds cubed beef stew meat
2 cups red wine, divided
4 cloves garlic, minced, divided
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. extra virgin olive oil
1 cup sliced carrots
1 cup sliced celery
4 potatoes, cubed
1/2 cup frozen peas
8 oz. sliced mushrooms, stems removed and cut in half
2 bay leaves
1 Tbsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. ground black pepper
1 Tbsp. Worcestershire sauce
2 cups beef broth
3 tablespoons butter
2 onions, sliced
2 tablespoons all-purpose flour (optional)
3 tablespoons water (optional)
1. Place meat, 2 cloves garlic, and 1 and 1/2 cup red wine in a container. Refrigerate for a couple hours, or overnight.
2. In a large plastic bag, combine flour, salt, and pepper. In batches, add meat and shake to coat.
3. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside, about 5-7 minutes. Transfer meat to the crockpot, along with the broth, carrots, celery, potatoes, Worcestershire sauce, parsley, thyme, rosemary, and pepper.
4. In the same skillet, melt butter and saute onions and remaining garlic until softened; remove to the slow cooker.
5. Pour remaining red wine into the skillet, and deglaze the pan. Add liquid to crock pot.
6. Cook on low for 7-8 hours. During last 30-40 minutes, stir in mushrooms.
7. Stir in peas
If stew needs thickening, mix flour and water together and pour into crockpot. Cook uncovered for 15 minutes.
1 lb. bulk italian sausage
1 medium onion, sliced
1-1/2 cup water
1/2 tsp. dried basil leaves
2 med. zucchini or yellow summer squash, 1/4" slices
1 can (16 oz.) whole tomatoes (undrained)
1 can (15 oz.) garbazo beans (drained)
1 can (10-1/2 oz.) condesed beef broth
1/4 cup Parmesan Cheese
Cook & stir sausage and onion in 3 qt saucepan until sausage is light brown, drain. Stir in remaining ingredients except for cheese. Break up tomatioes with fork. Heat to boiling, reduce heat. Cover and simmer untl zucchini is tender - about 5 - 10 mins. Serve with cheese. Serves 8.
This is a light and refreshing soup, packed full of all the flavors of summer.
1 medium English cucumber, chopped
1/2 sweet green pepper, chopped
1/2 sweet red pepper, chopped
1/2 small onion, chopped
1 medium tomato, seeded and chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon fresh dill, or more to taste
Salt and pepper to taste
1/2 cup non-fat sour cream
1/2 cup plain non-fat yogurt
1-3 cups V-8 juice
Combine first eleven ingredients in a large bowl. After you have added the sour cream and yogurt, add V-8 juice until the soup is still very thick, but spoonable.
If you prefer the soup to be less chunky, you may also run everything through a food processor or blender for a more uniform consistency.
Makes six cup if all three cups of V-8 are added.
Nutrition per 1 cup serving: Calories-60, Protein-5, Carbohydrates-7, Fat-1
(Recipe courtesy of 'Once Upon A Tart' by Frank Mentesana and Jermoe Audureau)
This is best onion soup recipe I've ever tried, but of course, my family loves all things cheesy, so it's not hard to see why!
2 big yellow onions, quartered and thinly sliced
2 red onions, quartered and thinly sliced
4 leeks, root end and dark-green tops removed, sliced 1/4 inch thin, and washed
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons unbleached all-purpose flour
8 cups vegetable or chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 day-old baguette
Grated Gruyìre cheese
1/2 cup grated Parmesan cheese
Sauté the yellow and red onions and the leeks in the butter and olive oil in a large soup pot over high heat for 5 to 10 minutes, stirring occasionally to keep the onions from sticking to the bottom of the pot and burning.
When the onions have begun to soften slightly and reduce in volume, 5 to 10 minutes, lower the heat to medium and continue to sauté them for about an hour, until they are caramel in color and almost melted. You don't want the onions to burn, so, if it looks like they're heading in that direction, lower the flame even more, or splash a little bit of water over them — this buys you some cooking time.
Sprinkle the onions with the flour, stirring all the while so the flour doesn't clump. Sauté for another 5 minutes to cook off the floury taste.
Pour the stock over the onions and bring it to a boil over high heat. Reduce the heat and simmer for 30 minutes. Stir in the Worcestershire sauce, salt, and pepper.
Preheat your oven to 350 degrees. Slice the stale bread, brush the slices with olive oil, scatter them on a sheet pan, and bake until the bread dries out and the edges are golden brown.
Just before you're ready to serve the soup, whisk in the Parmesan cheese. It's important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn. Ladle the warm soup into heatproof bowls, and lay a slice of the baked bread over each bowl. Sprinkle a layer of Gruyère cheese over the bread, and place the crocks under the broiler until the cheese bubbles and browns.
There are easier and shorter ways to make this soup, but taking the time yields a really good soup.
4 corn tortillas
Canola oil
4 cups chicken broth
2 boneles, skinless chicken breast or 4 boneless, skinless chicken thighs
1 medium-sized white onion, cut into fours
Cilantro
4 cloves garlic
2 large tomatoes (or one can of tomatoes)
half a jalapeno (seed it if you don't like heat)
1 chipotle chili in 1 tablespoon of adobo sauce
Garnishes/Extras
Avocado
Lime
Monteray Jack cheese
Step 1: Make the tortilla chips
Preheat oven to 400. Slice the four corn tortillas into strips. Sprinkle with canola oil and bake for 10 minutes or until crisp.
Step 2: Chicken broth
Combine the 4 cups of chicken broth, chicken, 2 pieces of the onion, a few springs of cilantro and 2 cloves of garlic. Bring to a boil and cook until chicken is no longer pink inside (about 20 minutes).
Step 3: Tomato base
Combine the tomatoes, the other 2 pieces of onion, 2 cloves of garlic, the chipotle in adobo sauce, half a jalapeno and salt in a blender or food processor. Process until smooth.
Once the chicken is done, remove from the pot and set aside. Let cool. Drain the stock.
Heat 2 tablespoons of oil in pan until hot. Add the tomato base and cook, stirring, for about 10 minutes. Shred the cooled chicken. Add the broth and chicken and cook until chicken is heated through, about 5 minutes.
To serve:
Put a few tortilla strips in a bowl. Ladle soup into bowl. Top with avocado, cheese, cilanto and lime juice.
This recipe is adapted from a WW 5 ingredient cookbook. I added several more ingredients, including the can of tomatoes to give it more substance. The secret ingredient that makes it so good is the ROASTED salsa. Make sure the salsa you are using has the black burned bits in it.
Down here in TX we can get more than just PACE at the store. Look for Arriba! brand. They make the best red salsa.
Makes 4 generous servings
1 t. canola oil
1/2 green pepper, finely chopped
1/2 medium white onion, finely chopped
2 cloves garlic minced
1 link turkey kielbasa, thinly sliced into rounds (I use healthy choice, 2 links to a package)
3 C Chicken broth
1 15 oz can Black beans, drained and rinsed
1 15 oz can Chili spiced diced tomatoes
1/2 cup roasted red tomato salsa
Cilantro, Basil, squirt of lime, and/or Parmesan cheese for toppers
Sautee pepper, onion, garlic, and kielbasa in stock pot with oil until onions are translucent. Add stock, canned tomatoes with their juice, beans, and salsa. Bring to a boil and then reduce heat to simmer until ready to serve.
I used globe basil one night with this and Thai Basil another. The Thai goes better as it has more of a spice/kick to it. Cilantro would go well too.
2 Tbsp. olive oil
1 lb. beef stew meat
1 cup red wine
1 cup water
2 Tbsp. butter
1 onion, diced
1 cup celery, sliced
2 cloves garlic, minced
7 cups beef broth
3 cups water
2 bay leaves
1/2 tsp thyme
1/2 tsp basil
pepper to taste
1/2 cup barley
8 oz fresh sliced mushrooms
1 cup sliced carrots
Heat olive oil in a skillet or dutch oven. Add beef, and brown on all sides. Add 1 cup water and 1 cup red wine. Bring to a boil and then reduce the heat to a simmer. Simmer beef while you are preparing vegetables, or longer to get tender. Cut or shred beef into smaller pieces. Save remaining liquid (usually I reduce mine to about 1/2 cup).
In a large stockpot, melt butter. Add onion and celery and cook until onion begins to get translucent. Add garlic and saute for another 1-2 minutes. Add liquid from beef, broth, water, seasonings and beef. Bring to a boil and reduce heat. Again, simmer as long as you want to get beef tender and bring out the flavors.
Add mushrooms, carrots, and barley. Cook until barley is done, about 45 minutes.
1/4 cup plus 1 Tbsp. Extra Virgin Olive Oil
1/4 cup coarsely chopped chives
Pinch of cayenne pepper
1 medium onion, chopped
2 dried bay leaves
1 pound broccoli, cut into 1-inch pieces (6 cups)
4 cups low-salt chicken broth
1 1/2 cup shredded cheddar cheese
1/2 cup parmesan cheese
salt & pepper to taste
1. Puree 1/4 cup oil, chives, and cayenne pepper in blender. Season with salt.
2. Heat 1 Tbsp oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes.
3. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
4. Puree soup with blender until smooth. Return soup to pot. Re-warm on low-medium heat. Add cheese and stir in until melted. Season with salt and pepper. Serve hot with a drizzle of chive oil.
Great for winter!
Cooking spray
2 lbs of beef stew meat, trimmed and cut into 1 ince pieces
2 tspns canola oil
2 cups chopped leek
2 cups chopped carrot
4 minced garlic cloves
6 cups water
1 1/2 tspns salt
1 tspn dried thyme
1/2 tspn black pepper
4 bay leaves
2 cans less-sodium beef broth
1 cup uncooked pearl barley
1. Heat large pot over medium-high heat. Coat pot with cooking spray. Add half of beef, cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
2. Heat oil in pot over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes until lightly browned. Return beef to pan. Add water and next 5 ingredients. Bring to a boil. Cover, reduce heat and simmer 1 hour. Add barley, cook 30 minutes or until beef and barley are tender. Discard bay leaves.
Ingredients:
1 cup pasta
1-2 chicken breast cooked and diced
½ teaspoon vegetable oil
6 cups chicken broth
½ teaspoon poultry seasoning
1 cup mixed veggies
salt and pepper to taste
Directions:
1. Combine chicken, chicken broth, oil, poultry seasoning and veggies. Bring to a boil.
2. Once to a boil reduce heat to medium low and cook for 20 minutes.
3. Add pasta and cook for another 10 to 15 minutes until pasta is done. Salt and pepper to taste.
Ingredients:
1 can (13 ounces) premium chunk chicken breast in water
1 can Rotel (I use mexican but here you can use what ever flavor you like to control the heat)
2 cans chicken broth
2 cans black beans drained
1/2 teaspoon chili powder
1/2 teaspoon garlic from the jar
Instructions:
1. Combine all ingredients and bring to a boil.
2. Simmer for 30 minutes.
3. Once soup is done you can top with your favorite cheese and tortilla chips.
I got this recipe from my fiance's grandma when asking her for really good, simple meals to cook..this is about as easy as possible and yet so good!!!!
1 Lb Ground Beef/Groud Turkey
1 Large Onion
1 16 Oz. can chopped tomatoes
1 can white corn & juice
1 Can kidney beans and juice
1 can Black beans and juice
1 can tomatoe sauce
1 packet of taco seasoning
Brown and Crumble Meat, Add chopped onion and cook until soft.
Combine the rest of the ingredients & simmer till seasonings mix well.
Top bowls with chopped green onions, cheese and sour cream if desired.
Serve with tortilla chips.
This cookbook is from a cookbook my 10th grade German class made. I think it's delicious (obviously):
1 1/2 lbs. potatoes
2 Tbsp butter
1 onion diced
2 carrots diced
3 celery stalks diced
4 c. water
4 bouilion cubes
salt & pepper
Peel potatoes and cut into cubes. Melt butter and saute potates, onions, carrots and celery for 10 minutes. Add water and bouilion cubes and simmer for 30 minutes. Season with S & P.
Wonton and Crab Rangoons are the two things I had to make when I worked at a chinese restaurant. I posted the crab rangoon recipe, here are the wonton. I never cared for wonton soup until I tried these.
Wonton wrappers (I prefer the thicker wrappers at Asian Markets)
1 lb. ground beef or pork (pork is what the restaurant used, I prefer beef)
1 small can of water chesnuts, diced VERY VERY small
1 tsp sesame oil
Chicken broth
scallions
thinly sliced cooked pork or chicken
1 egg, beaten
Mix the ground beef or pork with the water chesnuts, sesame oil and salt. Place the wonton wrapper on the table so that it looks like a diamond. put a teaspon worth of mixture about halfway between the top point and the middle of the wrapper. fold the top point down halfway, just enough to cover the mixture (do not fold the wrapper in half to form a triangle, more like a pentagon)squeeze the sides so the mixture stays in. put a bit of egg on the two points at the side. fold the two points up above the mixture and squeeze them together and fold to seal. Once they are all prepared, boil until it looks like a wonton soup noodle at a chinese restaurant. Take it out of the water and put it in heated chicken broth.(don't put it in the chicken broth until it's ready to serve_ Add sliced scallion and pork or chicken.
If you want to freeze the wontons, put them on a cookie sheet in a single layer, and transfer to a freezer safe bag. Take out what you need as you need it and boil.
I'm going to try to take pictures on how to actually "fold" the wontons. If anyone's interested.
In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth
Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.
While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese
To serve:
Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
This is incredibly thick, and the bulgur adds a nice 'meaty' addition. Yum!
Bulgur Chili
1 Cup Onion, Chopped
4 Cup Water
1 can Tomato, crushed (28 oz)
3 can Red Kidney Beans (16 oz)
1 can Solid pack Pumpkin (16 oz)
1 Cup Red Bell Pepper, Chopped
1 Cup Bulgur wheat, uncooked
1 Cup Green chilies, chopped
1 Tbs Chili powder
1 tsp Garlic, minced
1 tsp ground Cumin
1 tsp salt
Suatee the onion in a little oil in a dutch oven. until soft.
Drain and rinse the beans.
Add bans and all remaining ingredients to the onion and bring to a boil. Reduce heat and simmer for 35 min.
Roasted Red Pepper and Tomato Bisque
Ingredients
1 tablespoon olive oil
3 red bell peppers, seeded and cut in quarters
1 large red onion, peeled and sliced
8 whole garlic cloves, peeled
3 cups canned diced tomatoes
1 1/2 teaspoons dry oregano
1 quart chicken stock
1 tablespoon chopped fresh basil
1 tablespoon sugar
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons heavy cram
8 teaspoons nonfat sour cream
1/2 cup whole-wheat croutons
Instructions
1. Preheat oven to 400. Coat a baking sheet with olive oil. Place
peppers, skin side up on baking sheet. Fill in spaces with
sliced onion and garlic cloves. Roast for 15 to 20 minutes or
until skins of peppers turns brown. Run peppers under cold
water and remove skins. Set aside.
2. In a large saucepan, combine tomatoes, oregano and chicken
stock. Bring to a boil, reduce heat to medium low and simmer
for 1 minute. Add peppers, onions and garlic. Cook for 10
minutes. Transfer to blender container and puree until smooth.
Place back in saucepan and add basil, sugar, salt and pepper.
Cook briefly. Remove from heat and add heavy cream.
3. Portion 3/4 cup in a bowl. Garnish with 1 teaspoon nonfat sour
cream and 1 tablespoon whole-wheat croutons.
I can't remember where I found this, but it's delicious!
Servings: 12
preparation time: 55 minutes.
Ingredients
1 cup Brown rice (uncooked)
12 portion chicken breasts
3 lines, halved
Taco seasoning
corn tortillas
3 Tbsp Olive oil
2 clove garlic, minced
1 ½ onion
3 can (4 oz) diced green chilies
3 large cans chicken broth
Salsa
Sour cream
Cilantro
************************************************
Directions
1 Cook brown rice according to package. While rice is cooking, place chicken on a baking dish. Cover with lime juice, and lightly coast both sides with taco seasoning. Set oven to broil. Put chicken in oven 6 minutes on each side OR till looks done. Let chicken cool lightly then cut into cubs.
2 Preheat oven to 350 degrees. And cut corn tortillas. Then place on baking sheets. Evenly spread. Back 15 minutes. The set aside.
3 While the tortilla strips are baking, heat oil in LARGE pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.
4 Add cooked rice to pot and saute for 3minutes. Add green chilies and saute for 2 more minutes. Pour chicken stock in. Bring to boil. Add chicken and reduce heat to low. Simmer for about 25 minutes.
The smoked paprika in this is wonderful. I used one package of dried porcinis and then only added 1 1/2 cups of water to the soup (instead of 2). I also omitted the salt - it's plenty flavorful without it.
INGREDIENTS
2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
3 tablespoons olive oil
1 onion, halved and thinly sliced
1 1/2 teaspoons salt
3 ounces pancetta, chopped
1 tablespoon smoked paprika (pimentón)
1 cup dry white wine
2 cups chicken broth
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
Salt and freshly ground black pepper
6 to 8 tbsp. crème fraîche or sour cream
DIRECTIONS
1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.
3. Heat olive oil in a large pot over medium-high heat and add onion and salt. Cook, stirring, until onions are soft, about 3 minutes. Add pancetta and cook until onions look a bit creamy, about 2 minutes. Add paprika and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
5. Season with salt and pepper to taste. Serve hot, with a dollop of crème fraîche.
Note: Nutritional analysis is per serving.
Yield: Makes 6 to 8 servings
NUTRITION PER SERVING
CALORIES 265(51% from fat); FAT 15g (sat 6.1g); PROTEIN 8.3g; CHOLESTEROL 17mg; SODIUM 713mg; FIBER 4.2g; CARBOHYDRATE 25g
Sunset, OCTOBER 2006
1 lb ground beef
1 medium yellow onion, diced
1 tall can tomato juice
1 can diced tomatoes with pepper and onions
1 can kidney beans, drained
1 T chili powder
2 T sugar
- Brown the beef and drain well
- Add the onion and cook until softened
- In a large kettle add all of the ingredients
- Simmer for at least 1/2 hr
Backstory: I don't like spicy chili, I like beefy chili. I always make this with corn muffins.
Olive oil
1 yellow onion, diced
1 green and 1 red pepper, diced
2 cloves of garlic, minced
1 can diced tomatoes with green and red peppers
4 cups chicken broth
1 can garbanzo beans, drained
1 package fresh tortellini
1-2 handfulls of chopped spinach, chiffonade
- In a large pot, add about 2 T oil and the onion, peppers, and garlic. Cook to soften.
- Add all of the remaining ingredients, but reserve the tortellini and spinach.
- Allow the soup to come to a simmer for 15 minutes
- Add the tortellini and allow to cook per the directions on the package.
- Add the spinach 1 minute before the tortellini is finished.
- Serve with crusty bread
Backstory: I love this recipe, but can't make it anymore because they don't carry the tortellini that we like. My fiance has a phobia of soft cheeses (what a weirdo), so we can't substitute any other brand because they have ricotta in them.
Mix in a soup kettle:
3 cups condensed beef bouillion, 2 cups raw potatoes, 1 carrot, chopped, 1/4 cup canned tomatoes, 1 cup chopped celery, 1/4 tsp oregano, 1/4 tsp salt, 1/4 tsp pepper. Simmer for 30 minutes.
Meanwhile, soak 2 slices bread in water and squish out. Mix with: 1 pound ground hamburger, 1 egg, 1 crushed clove garlic, 1 tsp salt, 1/4 tsp pepper. Form into tiny meatballs and saute in 2 Tbsp butter. Drop the meatballs and 1/2 cup fine soup pasta (i.e. alphabet pasta or acini de pepe pasta)into soup and cook about 30 minutes more.
Serve in bowls & sprinkle with parmesan.
Old family recipe, kids love it!
1 lb. Hamburger
1 sm can green chilies
1 large bottle of picante sauce (I use Pace)
1 can of black beans
1 can of corn
1 pkg taco seasoning mix
Habanero sauce (optional)
sour cream (optional)
shredded cheddar cheese (optional)
Brown hamburger in big pot. Drain grease and add chilies, picante sauce, black beans (wash and drain before adding), corn, and the taco seasoning mix according to the directions on package.
Let all of this simmer on the stove for about 30 minutes so all the flavors can combine.
Next I spoon it out into soup bowls and add a dab of sour cream with some cheddar cheese on top. If you want some fire in it, add a few dashes of habanero sauce to it. Be sure to use it sparingly as it's very hot.
You can also use this mix as a dip.
This recipe was orginally published in the July 1988 issue of Food & Wine - I have modified and changed it over the years - at 8 servings of 342 calories each, it is still my favorite chili recipe.
3 c drained and rinsed canned red beans
1 T vegetable oil
3 medium onions chopped
3 celrey ribs, cut into 1/4 inch dice
1/4 c minced garlic
3 carrots finely chopped
2 c finely chopped purple cabbage
1/2 pound mushrooms quartered
3 - 4 peppers - assorted colors finely chopped
1/3 c chili powder - add in small amounts until
you have your desired heat level
1 T unsweetened cocoa powder
1 T sugar
1 T cumin seed
1 T oregano
2 t fennel seed
1 t thyme
1/2 t ahi - or cayenne pepper
1/2 t ground cinnamon
1 T salt
1/2 t ground black pepper
1 can (28 oz) Italian plum tomatoes
2 T soy sauce - lite
2 T cooking sherry
1 t tabasco
In large pan heat oil over moderate heat. Add onions and celrey and saute until softened and translucent - 6 - 8 mins. Add garlic and cook 1 minute longer.
Add carrots, cabbage, mushrooms and cook stirring occasionally, until vegetables are tender. Add red, green, and any other color peppers and cook until they are soft.
Stir in chili powder, cocoa, sugar, cumin seed, organo, feenl seed, thyme,cayenne, cinnamon, salt and 1/4 tsp of black pepper. Stir in tomatoes with liquid, beans and 4 cups of water. Simmer over low heat until thick - about 2 hours. Remove from heat, cover and refrigerate overnight. Reheat chili over low heat stir in soy sauce, sherry and tabasco.
Serve with scallions and goat cheese crumbled on top.
This recipe is from Everyday Cooking with Dr. Dean Ornish. Don't let that scare you! This soup is super easy and tasty - the healthy part is a side benefit.
serves 4
1 c diced onion
2 cloves garlic, minced
1.25 c vegetable broth
2 15 oz cans black beans, undrained
1 15 oz can diced tomatoes
1 c diced, peeled russet-type baking potato
.5 tsp dried thyme
.5 tsp dried cumin
.5 tsp Tobasco, or to taste
Combine onion, garlic, and .5 c of vegetable broth in a large pot. Simmer about 5 min until onion is softened. Add remaining cup of vegetable broth, beans, tomatoes, potatoes, thyme, and cumin. Simmer covered for about 25 minutes until potatoes are tender. Thin soup with more broth if desired. Season with Tobasco and garnish with cilantro, diced onion, or cheese.
serving size - 1.5 c
calories - 164
fat - .7 g
choloesterol - 0 mg
carbs - 32.5 g
protien - 8.6 g
sodium - 578 mg
This is my favorite potato leek soup! The recipe is from a cookbook called Causing a Stir.
makes 4-6 servings
4 T butter
4 leeks, white part only, sliced and soaked in water
1 sm yellow onion, sliced
4 lg yukon gold potatoes, peeled and cubed
6 c chicken broth
1/2 c light cream (I usually only use about 1/4 c)
fresh chives
salt and pepper
1. Melt butter in soup pot. Add leeks, onions, salt, pepper; saute about 15 minutes.
2. Add potato; cover and cook about 5 min. Add broth, bring to boil. Reduce heat, cover and cook about 50 minutes.
3. Process 3 1 cup batches of the soup in a blender or food processor. (A stick blender will work great, too!) Soup should be creamy, but
still have some chunks of potato.
4. Stir in cream and serve hot. Garnish with chives, cheddar cheese, bacon bits, cream, etc.
This freezes well but the broth and potato separate as it thaws. It
looks odd until its blended again. If it seems too thick, add a
little extra chicken broth or cream when you reheat.
This is one of my Fav. meals!
2 tablespoons all-purpose flour
1-1/2 pound beef or pork stew meat, cut into 3/4 inch cubes.
2 tablespoons cooking oil
3 cups vegetable juice (regular or Spicy)
1 cup water
1 medium onion, cut into thin wedges
1 teaspoon instant beef bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried oregano, crushed
1 bay leaf
2-1/2 cups cubed yellow potatoes
1 cup frozen cut green beans
1 cup forzen or canned kernel corn
1 cup sliced carrots
1 cup mushrooms
1 14oz can diced tomatoes (optional)
Place flour into a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or pot, brown meat, half at a time in hot oil. Drain fat. Return all meat to saucepan. Stir in the vegetable juice, water, onion, bouillon granules, Worcestershire sauce, marjoram, oregano, bay leaf and 1/4 teaspoon pepper. Bring to a boil; reduce heat. Cover and simmer for 1 to 1-1/4 hours for beef (about 30 min for pork) or till meat is nearly tender. Stir in potatoes, green beans, corn, carrots, mushrooms and tomatoes. Bring to a boil, reduce heat. Cover and simmer about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.