Last week, I was just in the mood for a good cream of chicken soup and this is what I came up with. I know the maple butter in the mushrooms sounds odd, but it really does add something to the flavor.
1 large onion (cleaned and whole)
2 carrots peeled & ends trimmed
two stalks celery, cleaned
1 bunch parsley, rinsed & tied with cooking twine
water
salt & black pepper
Place all above in a large stock pot & add enough water to cover chicken. Bring to boil and simmer until chicken is fully cooked and liquid has formed broth. Strain and place broth back in stockpot. Place chicken aside to cool and discard
stock vegetables. Once chicken is cool, remove meat and discard bones. Clean meat well (remove all skin, bones, fat and gristle) & cube.
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1 cup wild rice
1 tsp white truffel oil
4 cups water
Saute rice in oil to toast. Add 4 cups water, cover & boil 35 minutes. Set aside.
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4 cups small white button mushrooms, cleaned and quartered
1 tsp olive oil
1/2 tsp maple flavored butter
Heat oil and butter in skillet and add mushrooms. Saute until all liquid has evaporated and mushrooms are slightly browned. Add mushrooms to rice and set aside.
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2 cups carrots sliced (small slices)
2 cups fat free half & half
Simmer carrots in half & half until soft.
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5 tbsp butter
4 tbsp flour
Bring broth back to a boil and add carrots and half and half. Mix butter and flour into a paste and stir bit by bit into boiling broth, blending well to thicken. Add rice, mushrooms & chicken.
Season with black pepper, white pepper and salt to taste.
My mother always made this soup when I was little and it was one of my favorites. It's filling and delicous.
8 qts water
large beef bone cut into quarters
2 whole carrots
2 stalks celery
salt and black pepper
bunch of parsley tied with twine
2 lbs beef roast or steak
3 cups green beans
3 cups sliced carrots
2 cup frozen green peas
2 baby lima beans
16 oz ground beef
12 oz ground pork
3 sliced white bread
2 eggs
1 envelope onion soup mix
In a large stock pot, boil beef bones, roast, whole carrots, celery, onion & parsley until liquid is broth and roast is tender. Strain all and return broth to pot. Add chopped carrots, green beans, peas and lima beans. Cut roast into small cubes and add to pot.
Dampen bread with water and mix with ground beef, ground pork, onion soup mix, eggs and black pepper. Roll into small meatballs and drop into boiling broth. Simmer until meatballs rise to the top. Serve soup over cooked brown rice.
Potato Soup
*This soup is a meal in itself.
-1-2 carrots chopped
-1-2 medium onions chopped
-2-3 stalks celery chopped
-Small amount of butter or olive oil
-2 qt water
-6 cups diced potatoes
-1 cup golden mushroom soup (can use plain mushroom soup also)
-8 chicken bouillon cubes
-1 can northern or butter beans
-Parsley to taste
-Pepper to taste
-Shredded cheese to taste
*Sauté chopped carrots, onions, and celery in butter or olive oil until tender.
*In large pot add water, potatoes, sautéed vegetables, mushroom soup, chicken bouillon cubes, parsley and seasonings. When potatoes are almost tender, add a can of beans.
*Thickening: 2 sticks of butter + 8 heaping tbs flour. Melt butter. Add flour and stir until brown. Add to soup slowly and mix well.
*Optional. Can add shredded cheese to bowl for extra flavor.
Any summer squash will do. This is a great way to use up leftover zucchini because Lord knows, when it's zucchini season you can't get rid of the things fast enough. This recipe's been with my family as long as I can remember, but I can barely remember breakfast, so...
* 3 tbsp. butter
* 7 cups summer squash, chunked
* 3 medium onions, chopped
* 1 heaping tsp. curry
* 5 cups chicken stock
* salt and pepper to taste
1. Heat butter over medium heat and sweat onions until golden, 8-10 minutes. Stir in the curry and cook until fragrant, about 30 seconds. Add squash, reduce heat to low and cook for about 15 minutes.
2. Add stock, salt and pepper. Bring to a boil, then lower heat and simmer, uncovered, until squash is tender (approximately 15-20 minutes).
3) Remove soup from heat and let cool slightly. Using either a standing blender or an immersion blender, puree soup to a smooth, thick consistency.
I use chicken stock for flavor, but vegetable stock would work fine, too, if you're vegetarian. This soup freezes well.
This makes a huge pot of fantastic soup! I always make this when my son comes home from college and brings his roommates! Everyone will come back for seconds! Great for a crowd and you can line up the toppings like a soup buffet line. If there are leftovers, I line bowls with plastic wrap, pour in the soup, cover with more plastic wrap and then freeze. When it's frozen, just lift out the soup and keep in the freezer. Whenever you want a bowl, just unwrap it and put it in the bowl and microwave it.
12 Cups Chicken Broth (you will need 14 Cups total for this recipe)
3 Limes - Juiced
1-1/2 Cups Tomato Juice
1 Cup Fresh Cilantro, Chopped
1 Bunch Green Onion, Sliced and Chopped
1 Can (15 oz.) Diced Tomatoes, with the juice
1 TBL Chile Powder
1 TBL Cumin
2 TBL Worchestershire Sauce
1 tsp. Crushed Dried Red Pepper Flakes
1/4 to 1/2 tsp. Chipolte Powder
1/2 tsp. Ground Pepper
1 tsp. Garlic Powder
Put all the above in a big soup pot (approx. 18 Qt.) and bring just to a boil, lower heat and simmer very gently for 1 hour.
During this time, saute the following in 3 TBL Olive Oil until onions are a little golden:
3 Large Onions, sliced and chopped
4 Cloves Garlic, crushed to a paste
Add the above to the simmered broth mixture.
Wipe your skillet with a paper towel and add about 3 TBL Olive Oil. Get it hot and add:
4 lbs. Boneless, Skinless Chicken Breast, pounded out slightly to even thickness, sprinkled with Salt, Pepper and Garlic Powder on both sides.
Cook 4 minutes on each side (no more). Let cool slightly; cut into strips, then cross cut them to make cubes.
Add Chicken cubes and:
21 oz. Chopped Mild Green Chiles, drained well
2 Cans (15 oz each) Golden Yellow Hominy, drained
1 Cup Masa Flour (that has been mixed and shaken with 2 Cups Chicken Broth)
to the soup pot. Stir until the flour mixture has been mixed in completely, then simmer another 1/2 hour until all is hot and slightly thickened.
Serve bowls of soup topped with: Tortilla Chips (or fresh corn tortillas, sliced into strips and deep fried in oil until crisp. Sprinkle them with Kosher Salt), Avocado Slices, Shredded Cheddar Cheese, Sour Cream, Minced Green Onions.
This is a recipe that was given to me years ago from a friend. It is very yummy and especially when the cold weather hits and you need to be warmed up!
9 slices of bacon
1 1/2 cups of onion
4 cups of water
celery and carrots
8 potatoes
6 tablespoons flour
2 cups of whipping cream
1 1/2 teaspoons salt
Milk to consistency
Pepper to taste
Chop bacon into small pieces and brown with onion. Remove. Add liquid and water to drippings with potato, celery and carrots. Boil until tender. Stir flour into 1 cup of whipping cream. Add to potatoes with remaining cream. Add salt, pepper, and stir until thickened. Stir bacon, onion, and milk to consistency desired. Serves 10-12
From http://fooddownunder.com
3 lb Tomatoes, peeled and seeded
2 tbl Tomato paste
1 cup Buttermilk
1 tbl Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tbl Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
GARNISH
1 Cucumber, peeled, seeded, and diced
Sour cream, plain yogurt, or creme fraiche
Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
1/2 pound ground beef
1 large can V8
1 can kidney beans
1 chopped onion
1 bag of slaw mix
1/4 cup brown sugar (I use substitute)
Brown ground beef and drain. Add remaining ingredients and simmer for a couple hours. It's even better the next day!
From www.fooddownunder.com
2 lb Chuck roast (bite-size)
1/4 tsp Cumin
3 tbl Flour
1/4 tsp Ginger
2 tsp Salt
1/8 tsp Cayenne pepper
2 tbl Vegetable oil
1 cup Chopped celery
20 oz Pineapple chunks
1/2 cup Chopped onion
2 cup Juice/water
2 Cloves minced garlic
1/2 tsp Paprika
1 cup Sliced carrots
1/4 tsp Coriander
3 sm Tomatoes, wedged
1/4 tsp Turmeric parsley flakes
Dredge beef in flour and salt and brown in oil. Pour off drippings. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley.
Makes 8 servings.
Omatje shared this quick, delicious soup recipe. Be sure to read it all the way through. She added some chuckles.
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I would like to post a Dutch Zondag Soep (Sunday Soup) from a Dutch recipe..
IRENE'S SUNDAY SOUP
From start to finish, it should only take about a 1/2 hour to have hot, tasty soup!
INGREDIENTS:
1 pot of coffee, sugar and cream to taste.
1 pkg each of Honig Spring Vegetable and Chicken Noodle Soup Mix(or Knorr soup)
1 "bundle" of Honig Medium Noodles (OR Any noodles)
1 lb of medium Ground Beef
1 Egg
1/2 cup Bread Crumbs
Salt
8 Cups of Water
2 Carrots
2 stalks of Celery
PREPARATION:
-- Start coffee!!!
-- In a large soup pan, add 8 cups of water over high heat.
-- While water is heating, take ground beef, add salt to taste, bread crumbs and an egg. Mix well. Form into small meat balls. Once water boils, add meat balls.
-- Clean and chop carrots and celery into thin slices. Once meat balls have all cooked sufficently so that they float to the top, add vegetables. Bring back to a boil. Add Honig Spring Vegetable and Chicken Noodle Soup mixes. Stir.
-- Take one bundle of noodles and break up by crushing in your hands and add to soup. Reduce heat and simmer for about 15 minutes.
-- Pour yourself a coffee, add sugar and cream to taste. Sit at Kitchen Table and enjoy 15 minutes of peace with your cup of coffee. Whenever someone enters the Kitchen, quickly get up and stir the soup so they will think you are busy and go away!
-- When soup is done, you may float a single piece of bread on top to soak up some of the fat from the meatballs, remove bread before serving.
-- Serve with buttered buns.
Serves 6 to 8.
If more people stop by, add an extra cup of water and give them smaller spoons to eat with!... LOL!!!
I just love to invent new combinations for one-pot dishes. This just came together for me tonight and turned out really great. It's low in fat and also high in protein and fiber.
For best taste, use fresh kielbasa from a good deli / butcher - not the prepackaged stuff. Homemade chicken stock also beats the canned kind, but either one works.
1 lb. cauliflower - fresh or frozen (frozen is so much easier!)
2 cans great northern beans
1 large onion
4-5 cloves garlic - minced
3 stalks celery
3 carrots
4-6 inch piece of fresh kielbasa - chopped
1 T. olive oil
1/4 t. red pepper flakes (or less)
3 cups chicken stock
salt to taste
1 T. heaping corn starch
3/4 c. fat-free half and half or milk
In a large soup pot heat olive oil and add onion, garlic, kielbasa, celery and carrot. Cook on medium high heat until veggies start to soften. Add cauliflower, beans, stock, red pepper flakes and salt. Bring to a boil.
In a mug, mix together corn starch and half and half. While soup is boiling, stir in corn starch mixture. Continue stirring until well combined and soup starts to thicken. Turn down heat.
In a blender, ladle in about half the soup and puree. Add back to pot and stir entire mixture.
INGREDIENTS:
1 1/2 cups crabmeat
2 pounds shrimp, in shells
3 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
parsley
2 pounds okra, sliced
4 tablespoons bacon grease, divided
4 tomatoes, peeled & chopped
2 onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley, to taste
hot cooked rice
PREPARATION:
In a large Dutch oven boil the water with bay leaves, lemon
juice, onion wedges, salt, pepper, and parsley. Wash shrimp and
add to pot; boil for 2 minutes. Peel shrimp and return shells to
the stock for later use. Put shrimp and crab meat in
refrigerator until ready to add to the gumbo.
Saute okra in 2 tablespoons bacon grease in large heavy skillet.
The okra will turn darker as it cooks. When okra is soft,
transfer to a stew pot and add tomatoes. Stir and mix together
well. Clean skillet and heat remaining 2 tablespoons bacon
grease. Sauté the chopped onion, green pepper, and red pepper.
When soft, add to the stew pot.
In a saucepan, warm the roux; strain shrimp stock and stir into
the roux. When well-blended, add to the large stew pot with the
other ingredients. Bring to a boil and simmer for 1 1/2 hours,
adding more strained stock if needed. Taste and add salt,
pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours
longer; add the shrimp and crab meat and cook for 15 more
minutes.
Serve with fresh boiled rice in soup bowls.
Serves 6 to 8.
2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut
Directions:
Place beef bones, onion, carrots, garlic and bay leaf in
roasting pan. Top with short ribs; sprinkle with thyme and
paprika.
Roast, uncovered, in 450 degree oven for 20-30 minutes or until
meat is brown. Transfer meat and vegetables into large kettle.
Using a small amount of water, scrape browned meat bits from
roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco.
Bring to boil. cover; simmer 1-1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut.
Cook, uncovered for 1 hour. Remove bones and short ribs from
kettle. Cool slightly; remove meat from bones.
Cut meat into bite-size pieces, return to kettle. Cook 5 minutes
longer.
4 boneless, skinless chicken thighs
1 potato, peeled and cut into 1/2 pieces
1/2 cup Swanson Natural Goodness Chicken Broth
2 cans Green Giant Cream Style Corn
1/2 cup fat-free skim milk
1/2 cup shredded carrots
1/2 cup potato flakes (optional, to thicken)
DIRECTIONS:
1. Add first 6 ingredients to crock pot, cook on high for 90 minutes, then switch to low for 3-5 hours (can cook longer if necessary).
2. Add potato flakes in last 10 - 15 minutes of cooking time, return to high and leave off cover.
This is a recipe I found in Cooking Light magazine and altered to suit my own tastes.
Notes: Buy the dried beans from someplace with a high turnover rate, because the older the beans, the longer they have to soak. This is wonderful served with fresh cornbread.
1 pound dried black beans
6 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
6 garlic cloves, minced
1 jalapeño pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can crushed tomatoes, undrained
1 (14-ounce) can diced tomatoes with garlic and onions, undrained
1/3 cup minced fresh cilantro
4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.
Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
This is an attempt to recreate the Tomato Basil Soup from La Madeleine restaurants, but lighten it up. It's great served with a fresh, crusty french loaf or sourdough.
Yield: 8 servings
4 c Tomatoes (8-10) -- peeled, cored and chopped
or
4 c Canned whole crushed tomatoes (a 28 oz & 14 oz can)
4 c Tomato Juice
12 Fresh basil
½ c Heavy cream
½ c Milk
1/4 c Sweet unsalted butter
Salt to taste
Combine tomatoes, juice and basil in saucepan. Simmer 30 minutes. Puree in small batches, in blender or food processor.
Return to saucepan and add cream and butter, while stirring, over low heat. Serve with your favorite bread.
10 servings
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabello mushrooms, chopped fine
1 tablespoon olive oil
8 cups chicken stock (HomeMade is best)
2 1/2 tablespoons instant chicken bouillon (Grandular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
Crust
1/4 cup butter
1 cup flour
In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute Chicken pieces with alittle olive oil till done. About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken boullion, and cubed chicken. Cooked about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp. About 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Laddle into bowl.
Place pieces of the crust on top of the soup. Enjoy!
Jungle Jim's Tex-Mex Tortilla Soup
Ingredients:
2 Tsp. Extra Virgin Olive Oil
1 Cup Onion, chopped
2 Cloves Garlic, minced
2 cans 14 1/2 oz. cans of No-Fat Low Sodium Chicken Broth
1 can 4 oz. can Green Chiles, chopped
1 can 14 1/2 oz. Mexican Style Diced Tomatoes**, undrained
1 Tab. Chili Powder
1 Tsp. Cumin, ground
2 Cups Cooked Chicken or Turkey, chopped or shredded
2 Tbsp Fresh Cilantro or Fresh Parsley, chopped
Salt and Pepper to taste
Garnish:
Homemade Tortilla Strips* or broken corn tortilla chips Shredded Sharp Cheddar or Crumbled Mexican Cheese Sliced Green Onion Sliced Jalapeno Peppers Additional chopped fresh cilantro or parsley Sliced Black Olives
NOTE: This recipe is fabulous as is, but please note the variations below prior to making this soup to add all your own special choices to make it your own.
Instructions:
Saute onion (and any added veggies below) in olive oil over medium heat until tender, about five minutes. Add the garlic and cook one minute more. Add the chicken broth, green chiles, tomatoes, chili powder, cumin, (and other added ingredients if using), cooked chicken or turkey, and salt and pepper to taste. Bring just to boil, then turn to low and simmer just 10-15 minutes. (Can keep soup warm on low until dinner time.) Ladle soup into bowls and top with tortilla strips and any of your favorite toppings, shredded cheese, sliced green onions or jalapenos, or even sliced avocado or sour cream.
Variations:
Add other vegetables to this soup for more nutrition and flavor:
At the time you add the onion, you can also add chopped bell pepper or chopped zucchini. At the time you add the broth, you can add canned black or pinto beans, rinsed and drained, and corn kernels to the other ingredients. If you want to make it vegetarian, substitute the chicken broth for vegetable broth and you can also substitute a little white wine or beer for some of the liquid. And you can top it with your choice of cheese, tortilla strips, sliced green onions, jalapenos, sliced avocado, salsa, sour cream, or sliced black olives. These are simply suggestions: You can pick any toppings or additions that you want!
For Homemade Tortilla Strips:
*Cut 1/4 - 1/2" Strips of either corn or flour tortillas with a pizza cutter and brown in canola or olive oil over medium heat or bake in oven until golden brown.
** can add ground red pepper or red pepper flakes or chopped hot peppers for a hotter version of this soup if using regular diced tomatoes --- the Mexican Tomatoes will give it a little kick with added chiles.
***You can also substitute one bottle of Mexican Beer for one can of the chicken broth. Continuing my love affair with the Chipotle Pepper -- these wonderful smoked jalepeno peppers in adobo sauce found in the Mexican section of Jungle Jim's add not only a subtle heat to any dish, but also a pleasant smoky undertone -- they're fantastic! Feel free to add 1/2 pepper, minced to this recipe. Don't let the simplicity of this soup fool you - it's packed with flavor and is a favorite at my house!
Well, okay. maybe I overstated how good my soup is; but you be the judge. I spent years trying to perfect my soup and I've finally come up with a recipe that pleases me and everyone who has tried it. This is a very hearty soup; if you like a lot of soup and not a lot of vegetables, you will need to add more liquid.
1 chuck roast
2 large onions, diced
8 ribs celery sliced
1 bag baby carrots, sliced (but not too thin)
6 medium potatoes, coarsely diced
1 can diced tomatoes
1 can corn
1 can red beans
1 can green beans
1 can lima beans or box of frozen limas (unless you detest limas).
1 box or can beef broth
1 jar Wyler's beef boullon granules
pepper to taste
Simmer the chuck roast in water until chuck is tender. Remove roast from liquid and cool. Strain broth in which roast cooked and save. Remove fat and membranes from roast. Chunk meat into 1/2 inch to 3/4 inch cubes. Refrigerate beef cubes and broth until ready to move to next step.
Return strained broth and beef to a large pot and bring to a healthy boil. Add diced onions, sliced celery, sliced carrots, and cubed potatoes. Cook until onions are soft and carrots and celery are tender. (The potatoes will be done if the celery and the carrots are tender). Add beef broth as necessary to allow plenty of liquid.
Add remaining canned ingredients. There is no need to drain the veggies. There may a veggie you want that I haven't mentioned; if so, go for it! This is your pot of soup. Bring the soup back to a healthy simmer.
Add one half of the jar of beef boullon and allow to simmer for 15 minutes. Taste soup for saltiness. If you want a saltier and a richer beef taste, add more boullon. Pepper to taste. Simmer until all the veggies are tender and the flavors have married. When the kitchen smells good the soup is done. My Mom thought vegetable soup had to have cabbage, buy my family doesn't like it so I've left it out. A turnip diced is good too. Again, I've bowed to familial preference.
Note there is no salt in this recipe as the beef granules are salty. I normally make this soup more vegetable than soup but beef broth can be added as you desire, and more beef broth can be added when company shows up.
For years I tried to make my vegetable soup with tomato juice and I find it has a much better taste with just the can of dice tomatoes undrained, but that is just my preference. I know the beef granules have a lot of sodium but that is what sets this recipe apart, I believe. When you consider the sodium in a big pot of soup it isn't that bad.
Serve with crackers, cornbread, or slices of toasted french bread. This will keep for days in the fridge if you happen to have any leftovers.
2 large ripe avocados, chopped
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp corn kernels
2 tomatoes, peeled and seeded
4 large mushrooms, chopped
2 garlic cloves, chopped
1 leek, chopped
1 fresh red chile, chopped
1 1/2 cups fat-free chicken broth or veggie broth
2/3 cup milk or cream or soy milk (non vanilla)
Shredded leek to garnish
2 teaspoons butter
Sea salt and fresh black pepper- to taste
Melt the butter and olive oil in a large saucepan and cook corn, tomatoes, garlic, leek, mushrooms, and chile until soft. In food processor, add 1 avocado, lemon juice. Add half of the cooked veggies and puree.
Transfer puree into large saucepan and add chicken broth, milk, and remaining vegetables. Cook over low heat for 3-5 minutes.
Serve warm and garnish with shredded leek.
2 tbsp butter
4 cloves garlic, minced
1 onion, chopped
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder (of less if you want it less spicy)
1 tsp cumin
1 can of chopped tomato (15 oz) drained
1 tsp lemon juice
2 cups vegetable or chicken broth
1 cup coconut milk
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup cabbage, chopped
Curry powder to taste (garnish)
Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well.
Melt butter in large pan. Add garlic, carrots, celery, cabbage, and onion- cook for 10 minutes. While mixing, add the spices, tomatoes, lentils, lemon juice, vegetable/chicken broth, coconut milk. Bring to boil then reduce heat and simmer until lentils are tender and cooked.
Season to taste. Garnish with cilantro and curry powder.
Brown 1 lb. beef and drain.
Add:
1 can diced tomatoes
1 can Rotel
1 can pinto beans
1 can corn
1 can stewed tomatoes
Dump all cans juice and all in the meat.
Cube 1 lb. velveeta and let melt. Serve with tortilla chips.
Can also use mexican velveeta and hot Rotel for a spicier soup.
Found this on Taste of Home Bulletin Board, doctored it up a bit for our taste
Kids just love it
1/2 cup finely chopped onion
2 tablespoon butter
1 tablespoon flour
2 cans ( 14 oz each) chicken broth
1 can (15 oz) canned pumpkin
3 large scoops brown sugar to your taste
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
2 teaspoons curry powder
1 cup heavy whipping cream
Recipe
In a large pot sauté onion in butter until tender. Remove from the heat; stir in the flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper, and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through
Makes 6 servings
I always double this recipe for our family
This is a soup that I learned to make from my mother. She used to make it on those days when she couldn't figure out what to make and usually it was a cold weather soup. The soup uses lots of caraway (that is placed in loose tea container during the cooking) because it is supposed to be soothing to the stomach. I think it works. If you are not a fan of caraway seeds this is not the soup for you. You can add more veggies if you like; leeks instead or with onions, even rutabaga.
Ingredients:
4 potatoes cubed into 3/4" chunks
1 medium onion chopped fine
4 carrots peeled and sliced
2 parsnips peeled and sliced
2 parsley roots peeled and sliced
Leaves from parsley root chopped or tied in bundle if you prefer not to eat it.
1 celery stalk chopped
1 12" piece of smoked Hungarian or Yugoslavian sausage(or try any other smoked sausage)sliced into 1/2" slices
1 teaspoon caraway seed in tea container
Paprika
Salt
Flour
Oil
Directions:
Drizzle a little oil in pot and add onions and other root vegetables and cook over medium heat until onions become tender and golden. Next add sausage and just get it slightly browned. Sprinkle a few shakes of paprika onto the vegetables and sausage(approx. 1/4 to 1/2 teaspoon)and give mixture a stir. Dust with a little flour approximately same amount as paprika and stir to mix. Add the cubed potatoes and the caraway seeds as well as the parsley greens and cover with enough water. Simmer until the potatoes are cooked through. Remove the caraway seeds when done and parsley leaves if you tied in bundle.
This soup is good with a good rye bread on the side . If you want the soup to have a little kick then use a spicier sausage.
Ingredients
10 oz. thick sliced bacon (about 10 slices), diced about 1/4"
1 medium sweet onion, chopped about 1/2"
2 small or 1 large leek (just the white and light green part), split and washed
5 lb. potatoes (use any small variety, just do not use russet potatoes, I like to use yellow Finns or Yukon Gold potatoes), peeled...3 lb. cut into large pieces and 2 lb. diced 1/2"
1/2 cup dry white wine
1/2 gallon chicken stock
Kosher salt and fresh ground black pepper to taste
1 qt. Half&Half
3 each scallions, green only, sliced thin
1/2 lb. sharp Cheddar cheese, shredded
Directions
Heat a six qt. pot over high heat and add the bacon.
Cook until crisp and remove from the fat and drain (this will be garnish for the soup), leave the fat in the pot.
Add the onions and cook until beginning to brown.
Add the leeks and cook for about one minute.
Add the large pieces of potatoes and cook for about 5 minutes.
Add the wine and cook for 3 more minutes.
Add the chicken stock and bring to a boil.
Reduce the heat to medium high and cook until the potatoes are breaking down.
Remove from the heat and pureé the liquid.
Add the Half&Half and bring to a slow boil.
Add the rest of the potatoes and cook on low for about 15 minutes or until the potatoes are done.
Serve with a crusty bread and garnish with crisp bacon, sliced green onions and shredded sharp Cheddar cheese
This is a variation of the WW Taco Soup. To me it is chili. I love this stuff! For less sodium intake, use low sodium taco seasoning, and only about 1/4 of
the package; likewise with the dry ranch dressing. It must be dry ranch, this just adds an incredible taste in the mix! You can add more beans if you like, and make a big batch. FYI, I also rinse the beans, it also lowers the sodium content. You can leave the meat out and make it vegetarian if you wish.
Taco Soup
1 lb. extra lean ground turkey or beef
1 onion chopped
1 pkg. Hidden Valley Org. Ranch Dressing mix, dry
1 pkg. Taco Seasoning mix, dry
1 15oz. can Pinto Beans
1 15oz can Kidney Beans
1 15oz Black Beans
Can Whole Corn
28oz. Canned diced tomatoes, undrained (use the ones with bell peppers or other spices in them)
Brown meat & onions. Drain meat mixture of oil and then mix Hidden Valley Ranch dressing mix & Taco Seasoning mix into meat and add all other ingredients.
Simmer 1/2-1 hour.
1 lb. hamburger add 1/2 tsp tobasco sauce
1 slice white bread with crust removed
1 small onion,salt and pepper to taste
Roll into small meatballs and brown in skillet, then add 2 beef bullion cubes. if meat balls become dry, add more water.
Cook
4 carrots diced
4 potatoes cubed
2 stalks of celery diced
1 Pkg. frozen corn
can add more onion if you want to Cook above ingredients until done with 1/2 tsp tobasco sauce.
Mix meat and vegetables together and simmer. Before serving add 1 Jar Cheese Whiz You can add extra milk if you donot like soup as thick..
I sometimes use Cheese Whiz Salas con Queso instead of plain Cheese Whiz for a little extra spice.
I like this recipe because you have a complete meal all in 1 soup..Filling and very tasty.Recieved many compliments on it and is one of my favorites from my mother.
2 TBSP Extra Virgin Olive Oil
3 large carrots coarsely chopped
1 medium onion diced
3 celery stalks chopped
3 cloves of garlic diced
1 TBSP Kosher Salt
Fresh Black Pepper
1/2 cup dry white wine
8 cups + 3 TBSP Chicken Broth
2 cups roasted chicken - shredded or cubed
3/4 cup orzo pasta
2 TBSP Cornstarch
Heat Olive Oil in large dutch oven. Add onions, celery, carrots and garlic. Saute for approximately 5 minutes or until onions are translucent. Season with kosher salt and pepper.
Add white wine, cover and simmer on low heat until most of the liquid is absorbed.
Add chicken broth (home made or canned), cover and bring to a boil for approximately 10 minutes.
Add Orzo pasta and roasted chicken, cover and simmer for an additional 15-20 minutes.
Mix cornstarch and remaining chicken broth in a dish until cornstarch is fully dissolved. Slowly stir the mixture into the soup. Simmer uncovered for an additional 5 minutes to allow soup to thicken before serving.
*Note* The meat from a store bought rotisserie chicken works well for this soup.
Chicken Soup
Yields: 9 servings
"Parsnip, turnip, leek, carrot, celery, and dill all lend their flavors to this soup made with a whole chicken. Serve over cooked noodles."
INGREDIENTS:
1 (2 to 3 pound) whole chicken
1 parsnip, sliced
1 turnip, quartered
2 carrots, quartered
2 stalks celery, quartered 1 leek, quartered
1 onion, quartered
3 sprigs fresh parsley
1 teaspoon chopped fresh dill
salt and pepper to taste
DIRECTIONS:
1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
1 tablespoon oil
1 cup sliced mushrooms
1 cup chopped green bell pepper
1/2 cup chopped onion
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) chicken broth
1 cup water
3 ounces sliced pepperoni
1 teaspoon dried oregano leaves
1 cup (4 ounces) shredded mozzarella cheese
Croutons (optional)
Preparation
1) Heat oil in large saucepan over medium heat. Add mushrooms, bell pepper and onion. Cook, stirring frequently, 7 minutes or until vegetables are tender.
2) Stir in pizza sauce, broth, water, pepperoni and oregano. Bring to a boil. Reduce heat and simmer 5 minutes. Serve with cheese. Sprinkle with croutons, if desired.