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Good morning and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. There's almost nothing as satisfying as a
good bowl of soup. Making it at home almost always guarantees it will
be better for you (no preservatives, less sodium, usually fewer
calories, etc.). It is also great for using up all those leftovers.
But, the nicest thing to have is a great recipe. I sure hope you
find one here in the huge assortment of Winter Soup
recipes from the past Monthly Theme
topic. Bon apetit!
Look who shared in making this
issue possible:
Treva, NC Linda
H., Rosharon, TX Jennifer
B., Indianapolis, IN Dorine
H., Newark, DE Sue
B., Northern MI Sandy,
Roswell, NM Lynn,
Roswell, NM Mary,
Roswell, NM Bobbi,
Roswell, NM Deb,
Roswell, NM Luanne,
FL Patricia,
Mesa, AZ Johnny,
LA Dorie,
IL Mary
S., Nashville, TN Maggie,
TX
The current Monthly Theme
topic is Potato, Pasta,
Rice, and Grain Recipes which will run for two months. Please
visit the Monthly Theme - Recipe
Submissions section to find the link to use for sharing recipes
here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
"I believe the best social program is
a job."
~Ronald Reagan
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Irish Proverbs
~Shared by Treva, NC
1. A diplomat must always think twice before he says nothing.
2. A dog owns nothing, yet is seldom dissatisfied.
3. A Friend's eye is a good mirror.
4. A good laugh and a long sleep are the best cures in the doctor's
book.
5. A hair on the head is worth two on the brush.
6. A kind word never broke anyone's mouth.
7. A lie travels further than the truth.
8. All sins cast long shadows.
9. A new broom sweeps clean, but the old broom knows all the corners.
10. A good denial, the best point in law.
11. A promise is a debt.
12. A quarrel is like buttermilk: once it's out of the churn, the more
you shake it, the more sour it grows.
13. A silent mouth is sweet to bear.
14. As you slide down the banister of life, may the splinters never
point the wrong way.
15. A turkey never voted for an early Christmas.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
Fun Facts About Campbell's Soup
Each year, Americans eat over 10 billion bowls of soup.
That little gold medallion you see on the labels of Campbell's soup
cans is indicative of the Gold Medallion for Excellence that Campbell's
soups won at the Paris Exposition in 1900.
The story goes that the French king, in the late 1700's, insisted his
chefs create a soup in which he could see his own reflection.
Hence, the birth of consommé.
Bread Bowls For Soup
Bread bowls made with Pillsbury® crusty French loaf are great for soup
or chili!
Prep Time 15 Minutes
Total Time 30 Minutes
Makes 4 servings
1 can Pillsbury® refrigerated crusty French loaf
Heat oven to 400°F. Place 4 (10-oz) custard cups upside down on
ungreased cookie sheet; spray outsides of cups with cooking spray.
Cut loaf of dough crosswise into 4 equal pieces. Press or roll each
piece into 6-inch round. Place each round over custard cup on cookie
sheet, shaping dough to fit around cup and form bowl shape. Dough
should not touch cookie sheet.
Bake 11 to 13 minutes or until golden brown. Place bread bowls with
custard cups on cooling rack; cool 5 minutes. Remove bowls from cups.
Place bread bowls in shallow soup bowls or pasta plates. Ladle soup
into bread bowls; serve immediately.
Variation
Don’t have enough 10-oz custard cups? Lightly crush 4 sheets of foil
into 4 (4-inch) balls; flatten tops slightly. Place flat sides up on
ungreased cookie sheet. Continue as directed above. Remove foil from
bread bowls and discard.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Potato, Pasta,
Rice, and Grain Recipes
Good any time of the day and
nutritious are main and side dishes containing Potato, Pasta, Rice, and
Grain. Each has a delicious way of being a trusted servant to whatever
flavors you add. Like a blank canvas, these ingredients can make a
masterpiece of an otherwise bland meal. We are fond of potato, pasta,
rice and grain in our weekly intake. Personally, I have oodles of
recipes to share and look forward to yours! Won't you join in the fun
by sharing your own favorite recipes for Potato, Pasta, Rice, and Grain Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Potato, Pasta, Rice, and Grain Recipes
with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Potato, Pasta, Rice, and Grain Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
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allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
A wife, being the romantic sort, sent her husband a text....
If you are sleeping send me your dreams.
If you are laughing send me your smile.
If you are eating send me a bite.
If you are drinking send me a sip.
If you are crying send me your tears.
I Love You."
He replied ....
"I am on the toilet. What should I do?"
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Theme Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HAM AND 15-BEAN SOUP
~Shared by Jennifer
B., Indianapolis,
IN
A perfect, easy-to-make soup for a cold Winter day!
From the Penzeys catalog (modified by Jenn).
1 1-lb bag 15-bean blend (dry)
1 medium red onion, chopped
3 garlic cloves, minced
1 10-oz can Rotel Original
1 15-oz can diced tomatoes*
½ Anaheim chile, finely diced*
2 stalks celery, chopped
2 carrots, chopped
2 Cups diced ham
1 tsp thyme
½ tsp dried dill weed
1 tsp black pepper
2 Tbsp olive oil
5 Cups chicken stock
1 Cup water
Rinse the beans, then combine all of the ingredients in a slow
cooker. Cook on low for 8 hours. *Note: The fresh Anaheim
chile adds a fantastic mild heat, but you can simply use two cans of
Rotel instead of the can of diced tomatoes and a fresh chile.
Yield: 18 servings.
Nutritional Info: Serving size 1 Cup; Calories 180; Calories from fat
40; Total fat 4.5g; Cholesterol 15mg; Sodium 260mg; Carbs 23g; Dietary
Fiber 3g; Sugars 4g; Protein 12g.
CALDO GALLEGO
~Shared by Dorine
H., Newark, DE
When you work all day, it is wonderful to return home on a snowy, cold
evening to fragrance emanating from the slow cooker and dinner nearly
ready. Hearty soups do the job with just a few quick accompaniments.
I learned how to make this soup while living in Spain many years ago.
It is a daily staple on family tables in Galicia, the cool, rainy
(Seattle-like) four-province region in the northwest corner of Spain,
and is comfort food whenever the weather gets cool and damp anywhere in
Spain. The original recipe is in huge portions, partly for traditional
large family size and partly to have on hand for a couple of days. I've
reduced it for US family sizes and for a single meal. Another
difference is the ham; a Galicia specialty called "lacón" is typically
used, but is not available in the US.
1 slice ham steak weighing about 1 1/4-1 1/2 lbs./500g, diced,
including the fat (do not discard bone)
Tied in cheesecloth: 1 bay leaf, a 2"/5cm stem fresh rosemary, 6 whole
black peppercorns, 4 stems fresh thyme or 1/2 tsp./3ml dried
1 1/2 cups great northern beans (or another white bean)
1 quart/1litre water
1 T./15ml good olive oil
8-10 cloves garlic, chopped
1 large yellow onion, chopped
1/2 cup albariño or another dry white wine
Peel and dice large: 4 carrots, 3 parsnips, 1 lg. rutabaga (swede)
2 stalks from the outer part of celery, leaves included, coarsely
chopped
1 bunch turnip greens, kale or collards, washed and chopped
Note: If your family includes 2 or more hungry teen boys, you may want
to add an additional 1/2-1 cup beans and a couple of diced but unpeeled
red-skinned potatoes.
Note: If you choose to leave out any of the root vegetables, do *not*
leave out the rutabaga. This is the one vegetable all Spanish cooks
consider absolutely essential to this dish.
Combine in slow cooker the ham, cheesecloth bundle, beans and water.
Cover and set to high.
Heat olive oil in a small skillet and saute bone, garlic and onion
until golden. Pour in wine to deglaze; whisk until no fond remains in
pan. Pour into slow cooker, including bone. (Bones add amazing richness
to soups and stews, and should never be discarded until after cooking
is completed.)
Break down vegetables and stir into slow cooker.
If preparing the night before, remove slow cooker liner and
refrigerate.
In the morning, set slow cooker to high/low and leave all day. Add more
water if needed to cover solids by 2"/5cm before going out for the
day. The beans absorb a lot of liquid before they become tender,
and you want a good broth remaining as well.
Before serving, remove cheesecloth bundle and bone. Add water as needed
for a good broth.
Serves 4-6.
In Galicia, a family would begin this meal with an appetizer (yes, even
on an ordinary work day) such as a narrow wedge of tuna or seafood
empanada, or perhaps mushrooms sliced and sauteed with garlic and olive
oil then cooked in a little red wine until the liquid forms a thick,
fragrant sauce around them. Hearty Mediterranean-style bread or a
baguette would be served with the soup (go to tienda.com to get actual
Galician bread) and finally a fresh fruit dessert.
Here is my dessert suggestion to round out the meal with plenty of the
vitamin C we crave in winter:
1 cup Riesling
1/4 cup granulated sugar
seeds of 2 pomegranates
supremes of 3 navel oranges
In a small saucepan, bring Riesling to just under the boil and whisk in
sugar; allow to completely dissolve.
Toss fruit together in a bowl and pour on wine mixture. Stir well. If
needed, add enough additional wine to just cover fruit. Refrigerate
overnight. For dessert, serve in clear crystal cocktail glasses and
garnish with fresh mint or tarragon leaves.
If sharing these recipes elsewhere, please remember the common decency
of crediting your source.
CREAM OF PARSNIPS
AND ROOTS SOUP
~Shared by Dorine
H., Newark, DE
Created by and intellectual property of Dorine Houston; may only be
shared by permission and with proper attribution; tweaks do not qualify
as change enough to make the recipe yours.
2 T./30g unsalted butter
3 shallots, minced
1"/2.5cm length fresh gingerroot, grated
6 parsnips, peeled and chopped
2 medium carrots, peeled and chopped
1 very small sweet potato, peeled and diced (sometimes I use some
winter squash instead of the sweet potato)
2 cups unsalted chicken broth
1 T./15g unsalted butter
1 T./15ml plain flour
2 cups/500ml half-and half
1/4 tsp. smoked Spanish paprika (La Chinata brand recommended)
sea salt and freshly ground white pepper to taste
Cream mixture:
4 oz. mascarpone cheese (do not substitute cream cheese or sour cream;
they are *not* the same!)
½ cup heavy ream
Soften mascarpone to room temperature. Whisk in heavy cream until the
mixture is smooth. If you want the mixture to be runnier, add more
heavy cream.
Drizzle attractively over the soup in a spiral or other design.
Heat a heavy-bottomed saucepan. Drop in butter; it should sizzle right
away. Add shallots and gingerroot and saute for a minute. Add roots
vegetables and saute until just beginning to brown. Ahh half the
chicken broth and stir up any fond that has formed. Boil for a minute,
then reduce to the simmer and cook, covered, stirring occasionally for
30 minutes. Add more broth if needed.
Pour enough cold chicken broth into blender to cover blades. Using a
slotted spoon, add solids fro soup and whiz until smooth.
(Alternatively, use an immersion blender directly in the pot.) Pour out
some of the pureed soup and add remainder of hot soup to blender; whiz
until smooth.
Melt butter in the same pot; whisk in flour until completely absorbed
by the butter. Add ½ cup of the half-and-half, whisking until the
mixture is smooth and beginning to thicken. Slowly add remaining
ha;f-and-half, whisking all the while, partly to prevent sticking and
partly to ensure that the miter thickens smoothly. Whisk in smoked
paprika, salt and pepper. Slowly return pureed vegetable mixture to the
pan , whisking all the while. Boil, whisking to prevent sticking and
lumping, until the soup reaches the desired thickness.
Whether serving in individual bowls or bringing to the table in a soup
tureen, choose from the garnish options and serve hot.
APPLE CINNAMON
BUTTERNUT SQUASH SOUP
~Shared by Sue B.,
Northern MI
8 cups cubed, seeded, peeled, butternut squash
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups chicken broth
3/4 cup milk
1 container (6 ounce) Greek Yogurt, plain
2 tablespoons chopped, fresh chives
In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon
and pepper. Add broth. Cover; heat to boiling point over medium-high
heat. Reduce heat; simmer about 20 minutes or until squash is tender.
In blender or food processor, place 1/3 of mixture. Cover; blend until
smooth. Repeat twice to use up remaining soup. Return to Dutch oven,
stir in milk and yogurt. Heat over low heat, stirring occasionally,
just until heated through. Ladle into bowls; sprinkle with chives.
CALIFORNIA SOUP
~Shared by Sue B.,
Northern MI
3 medium avocados
1 can, 13 1/2 ounce, chicken broth
3 tablespoons lemon juice
1/2 teaspoon salt
Cayenne pepper
Dash garlic powder
1 cup heavy cream
2 tablespoons Sherry
Peel avocados and run in blender with broth, lemon juice and
seasonings. Blend in cream and sherry. Place in sauce pan and heat
slowly. Serve with buttered croutons or crisp bacon crumbs.
FLORIDA CRAB SOUP
~Shared by Sue B.,
Northern MI
1 can cream of tomato soup
1 can split pea soup
Dash Tabasco sauce
1 teaspoon Worcestershire sauce
1 can crab meat
1/2 cup Sherry
Heat all ingredients thoroughly. Add Sherry and serve.
CREAM OF ARTICHOKE
SOUP
~Shared by Sue B.,
Northern MI
6 artichoke hearts, cooked
2 quarts chicken broth
Salt and pepper
1 cup light cream
2 tablespoons cornstarch
1 tablespoon cold water
1 teaspoon parsley
Chop artichoke hearts; add to broth with salt, pepper. Stir in cream.
Mix cornstarch with cold water and add to soup. Heat, stirring
constantly until boiling and thickened. Serve at once. Sprinkle with
parsley before serving.
SIMPLE BEEF SOUP
~Shared by Sandy,
Roswell, NM
2 pounds beef
1/2 gallon water
Salt and pepper to taste
Pinch of celery salt
1 onion, diced
1 cup of tomatoes, diced
Place beef in large kettle with water and heat. When it comes to a
boil, skim and all salt and pepper, celery salt, onion and tomatoes.
Simmer 2-3 hours.
FILLED NOODLE SOUP
~Shared by Lynn,
Roswell, NM
1 recipe beef soup (see above)
2 sliced carrots
1 cup chopped cabbage
1 cup minced celery
2 tiny red peppers
Additional tomatoes, diced, if desired
1/2 cup rice
1 egg
3 tbls water
1 cup flour
1/2 tsp seasoned ground meat of choice
Place beef soup in large kettle; add carrots. cabbage, celery, peppers,
tomatoes and rice and cook an hour. Beat egg; add water and flour (more
flour if needed for rolling consistency). Roll on floured board and cut
into 2 inch squares. Place seasoned meat on each square; fold and pinch
ends together. Add to soup and cook another half hour.
MOM'S MILK SOUP
"MILCHSUPPE"
~Shared by Mary,
Roswell, NM
1 quart fresh milk
1 cup water
2 tbls corn starch
Pinch of salt
2 egg yolks
Lemon peel
2 tsps sugar
2 egg whites, beaten stiff
Sugar
Cinnamon
Combine milk, water and cornstarch. Heat and add salt, beaten egg
yolks, lemon and sugar, stirring all the time. When mixture begins to
thicken, remove from heat and pour into soup tureen. Drop spoonfuls of
beaten egg white on top and sprinkle with sugar and cinnamon. Place
cover on tureen immediately so steam cooks the whites.
DAD'S MILK SOUP
~Shared by Bobbi,
Roswell, NM
1/2 cup rice
1 cup water
1 quart milk
1 egg, beaten
1/4 cup sugar
12 tsp nutmeg
Cook rice in water until tender. Add milk, then boil a few minutes.
Remove from heat, add beaten egg, nutmeg and sugar.
WINE SOUP
~Shared by Deb,
Roswell, NM
1 quart water
1/4 cup whole tapioca
Small pieces of stick cinnamon
4 slices lemon
1/4 cup raisins
1/3 cup sugar
1 cup wine
12 tsp vanilla
1 1/2 cups buttered, toasted bread cubes
Bring water to boil. Add tapioca, cinnamon, lemon and raisins. Cook
until clear and raisins are done. Remove from heat and add sugar, wine
and vanilla. Just before serving, add bread cubes.
Scald milk. Mix cornstarch and sugar; add beaten egg yolks and blend
thoroughly; add slowly into the milk. Scald the beer in a separate pan;
combine with milk mixture. To the beaten whites, add 1 tablespoon
sugar, beat until peaks form, heap by tablespoons on top of soup.
POTATO SOUP
~Shared by Lynn,
Roswell, NM
1 large beef soup bone
3 quarts water
Salt and pepper to taste
2 medium onions, chopped
1/2 cup celery, chopped
6-8 boiled potatoes
Parsley
Boil soup bone, add salt and pepper, onions, and celery; simmer for two
hours or more. Remove bone. Thoroughly mash potatoes and add to broth.
Reheat. Bowl up and garnish with parsley.
MILK POTATO SOUP
~Shared by Mary,
Roswell, NM
3 potatoes
1 pint milk
2 tsps chopped onion
1 tbls butter
1 tsp salt
1 tbls flour
1/8 tsp white pepper
Dash celery salt
Boil potatoes until soft, beat with wire potato masher. Scald milk and
onion in double boiler. Add to potatoes. Strain and return to double
boiler. Make white sauce of remaining 5 ingredients; add to potato
mixture in double boiler and cook five minutes more. Garnish with
parsley just before serving.
HAM & BEAN SOUP
~Shared by Bobbi,
Roswell, NM
2 cups Northern beans, washed
Water
1/4 tsp dry ginger to taste, optional but good
2 cups ham
1 cup onions
1 cup celery
1 cup carrots
Cover beans with water, add ginger and soak overnight. Rinse, cover
with cold water and bring to a boil, then bring to a simmer while
attending to remaining ingredients.
Trim fat from ham, place in grinder with onions, celery and carrots and
grind. Add to beans, cover and simmer about 1 1/2 hours. Serve hot with
cornbread.
PUMPKIN SOUP
~Shared by Deb,
Roswell, NM
4 cups chicken stock
2 cups canned pumpkin
1/4 pound bacon or salt pork
1 bay leaf
Dash Thyme
1 tsp curry powder
Salt to taste
Boil stock with bacon, bay leaf and thyme; reduce heat and simmer for 1
hour. Add pumpkin and simmer another hour. Remove bay leaf and run
thorough sieve; add curry powder. Serve hot, adding a dash of Sherry if
desired.
CORN CHOWDER
~Shared by Sandy,
Roswell, NM
2 slices bacon
1 /2 cup diced onions
2 cups cubed, raw potatoes
1 cup boiling water
2 tsp salt
1/8 tsp pepper
10 ounce pkg frozen kernel corn or 12 ounce can
2 cups milk
Chopped parsley
Paprika
Fry bacon until crisp. Add onion continue cooking over low heat until
onion is transparent. Combine bacon and onion with potatoes, water,
salt and pepper. Bring to boiling point, reduce and simmer, covered,
about 15 minutes or until potatoes are almost done. Add corn. Simmer,
covered, about 10 minutes longer. Add milk. Heat to serving temp;
garnish with parsley and paprika and serve.
HAMBURGER SOUP
~Shared by Lynn,
Roswell,NM
3 tablespoons butter
1 medium chopped onion
1 1/2 pounds lean ground beef
12 ounce can tomatoes
2 cans - 10 1/2 ounce - beef consomme
2 cans water
4 medium carrots, scrapped and quartered
4 celery tops, chopped
1 bay leaf (optional)
1 tsp chili powder
1 tbls salt
Melt butter in soup kettle. Add onion and cook until limp. Add meat.
Cook until meat loses red color. Pour in tomatoes, consomme and water.
Add remaining ingredients. Cover and cook over low heat 45 minutes.
Serves 6 to 8.
HAM HOCK AND LENTIL
SOUP
~Shared by Mary,
Roswell, NM
1 package lentils
3-4 ham hocks
8 cups water - more if needed
1 chopped onion
1 chopped carrot
2 celery stalks, chopped
Peppercorns as desired
Salt to taste
1 garlic clove
1/2 tsp dried oregano
1/2 cup red wine
1 can tomatoes (optional)
Wash lentils and place in slow cooker with rest of ingredients. Cook on
low 8-10 hours. Remove hocks, pick off meat and place into the soup.
Brown burger. Cook vegetables according to direction on package and
drain, reserving liquid. Combine vegetables, liquid, noodles, meat,
salt, pepper, bay leaf and bouillon cube in large pot. Simmer for 50
minutes, adding water if needed. Remove bay leaf and serve.
CURRIED CHEESE SOUP
~Shared by Deb,
Roswell, NM
4 pkgs - 3 ounce - cream cheese
2 cups canned beef consomme
1 tbls curry powder, less if desired
1/2 medium garlic clove, minced
1 small can shrimp
Place cream cheese, consomme, curry powder and garlic in a blender; mix
until smooth. Add salt to taste. Simmer slowly until just to the boil
point. Top each serving with shrimp.
MACARONI AND CHEESE
SOUP
~Shared by Luanne,
FL
This is my adaptation of this very homey soup.
Cooking Time: 20 min
What You'll Need:
2 and 1/2 cups water
1 (10-ounce) package frozen mixed vegetables, thawed
1 (7.25-ounce) package macaroni & cheese mix
1 1/2 teaspoon salt (I omitted this)
1 teaspoon black pepper
4 cups (1 quart) milk
1 cup (4 ounces) shredded sharp Cheddar cheese
****I added 1 cup of chopped ham and 1 tsp of Tabasco sauce
What To Do:
In a soup pot, bring water to a boil over high heat. Stir in mixed
vegetables, macaroni from packaged mix (reserving cheese packet), salt,
and pepper. Return to a boil, cover loosely, and cook 5 minutes,
stirring occasionally.
Add remaining ingredients, including reserved cheese packet. Reduce
heat to medium, cover loosely, and simmer 10 minutes, or until hot and
creamy, stirring occasionally.
Source: Mrfood.com/Soup-Recipes
OLD FASHIONED LIMA
BEAN SOUP
~Shared by Luanne,
FL
1 lb dried lima beans
1 ham bone, or 2 cups cubed leftover ham
2 (13 1/2 oz.) cans chicken broth
1 (16 oz.) can tomatoes
1/2 tsp. paprika
1/8 tsp. cayenne
3 c. water
2 c. finely chopped celery
1 c. chopped onion
1/4 c. snipped parsley
1 c. cubed leftover cooked ham
Soak beans in water to cover overnight; drain. Turn into large kettle.
Add ham, chicken broth, tomatoes, paprika, cayenne and the 3 cups
water. Bring to boil over high gas flame; reduce flame and simmer,
covered, 30 minutes. Stir in celery and onion. Simmer one hour longer,
or until beans are soft but not mushy.
Makes about 12 servings.
VEGETABLE TORTELLINI
SOUP
~Shared by Luanne,
FL
Preparation Time: 15 mins
Cooking Time: 30 mins
Servings: 6
2 teaspoons extra virgin olive oil
1 cup sliced leek (white part only) or chopped onion
1/2 cup sliced celery
Salt and ground black pepper
3 cloves garlic, finely chopped
2 cans (14 ounces each) low-sodium vegetable broth
3 cups water
1 large carrot, peeled and sliced into circles
1 large zucchini, cut in half lengthwise then sliced crosswise
1 cup fresh or frozen peas or green beans
2 tablespoons chopped fresh parsley, divided
1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese
Tortellini or Spinach Cheese Tortellini
1/4 cup (0.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese
HEAT oil in large saucepan over medium-high heat. Add leek and celery;
cook, stirring occasionally, for 3 minutes. Season with salt and pepper.
Stir in garlic; cook, stirring frequently, for 30 seconds. Add
vegetable broth, water, carrot, zucchini, peas and 1 tablespoon
parsley. Bring to a boil; reduce heat to low and cook, uncovered, for
15 minutes.
ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground
black pepper. Top with remaining 1 tablespoon parsley and cheese before
serving.
MUSHROOM BISQUE
~Shared by Luanne,
FL
1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)
In 3 quart saucepan heat butter until melted. Sauté onions and
mushrooms 4 to 5 minutes, stirring constantly.
Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth.
Cook, stirring until slightly thickened. Stir in cream and sherry. Heat
and serve.
DUMPLING SOUP
~Shared by Luanne,
FL
1 pound lean steak, cut into 1-inch cubes
1 package onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 stalk finely chopped celery
1 tomato, peeled and chopped
1 cup buttermilk baking mix
6 tablespoons milk
1 tablespoon finely chopped parsley
Place steak into crock pot. Sprinkle steak with dry onion soup mix.
Pour hot water over steak. Stir in carrots, celery and tomato. Cover
and cook on LOW for 4 to 6 hours or until meat is tender. Turn pot
control to HIGH.
In separate small bowl, combine biscuit mix with parsley. Stir in milk
with fork until mixture is moistened. Drop dumpling mixture into crock
pot with a teaspoon. Cover and cook on HIGH for about 30 minutes.
Yield: 5 to 6 servings
Source: recipegoldmine.com
CHEESY POTATO SOUP
~Shared by Luanne,
FL
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and
water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture.
Increase heat setting to High. Cover; cook 20 to 30 minutes or until
mixture thickens. Stir in cheese until melted. Garnish individual
servings with bacon and green onions. Sprinkle with pepper.
CHEESE BREAD
~Shared by Luanne,
FL
Goes with most any soup! You need a good bread to eat with your soup.
This is perfect!
2 C. self rising flour
1 tsp. salt
11/2 c. of grated cheddar cheese
2 eggs-lightly beaten
2 oz. butter melted
1 c. milk
Extra 2 tbsp. grated parmesan cheese
Place flour and cheeses in a large bowl and stir to combine. Add eggs,
butter and milk. Mix with a wooden spoon until combined. Spoon into a
large loaf pan and smooth top. Sprinkle with extra grated parmesan
cheese. Bake at 350 degrees F about 40 minutes. or until cooked when
tested. Let it stand for 5 min. before turning onto a wire rack. I like
to serve it with cream cheese, and it is excellent with soup.
HERB SOUP
~Shared by
Patricia, Mesa, AZ
1/2 cup water
2 medium tomatoes, quartered
1/2 small onion
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped with leaves
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon salt
Dash pepper
1 can (10 1/2 ounce) beef consomme
Parsley
Put all ingredients, except consomme, in blender. Blend at high speed
for 30 seconds or until carrots and celery are finely chopped. Place in
saucepan and add consomme. Cook, covered, over low heat for 15 minutes.
Garnish with parsley and serve. Serves 4.
POTATO SOUP
~Shared by
Patricia, Mesa, AZ
6 cups sliced potatoes (about 5 large)
2 cups sliced carrots
6 slices bacon
1 cup chopped onion
1 cup sliced celery
1 1/2 teaspoons salt
1 cup milk
1 cup beer
2 cups light cream
Finely shredded Cheddar cheese
Parsley
Cook potatoes and carrots in boiling, salted water, until tender.
Drain. Saute bacon until crisp; drain and crumble. Saute onion &
celery in 2 tablespoons of bacon fat until onions are transparent. In
large saucepan, combine all ingredients except cheese and parsley.
Simmer about 30 minutes - do not boil. Garnish with shredded cheese and
parsley. Serves 8.
FRENCH ONION SOUP
~Shared by
Patricia, Mesa, AZ
5 medium onions, quartered and sliced thin
5 tablespoons butter
2 1/2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 garlic clove
1 teaspoon sugar
1 teaspoon parsley
1/4 teaspoon thyme
1 quart consomme
1 cup dry white wine
1 tablespoon brandy
French bread, cut in 1/4 inch slices
Garlic powder
Gruyere cheese
Saute onion in butter until limp. Add flour, salt, pepper, garlic and
sugar. Cook over medium heat until golden brow. Add parsley, thyme,
consomme and wine. Simmer 45 minutes. Add brandy. Toast bread; butter
and rub with garlic powder. Place soup in oven proof bowls; top with
French bread, then cheese. Place under broiler until cheese is melted
and soup bubbles. Serves 6.
PLAIN OLDE ONION SOUP
~Shared by
Patricia, Mesa, AZ
12 cups water
5 large Spanish onions
3 cups beef broth
20 beef bouillon cubes
Salt and pepper to taste
1/4 pound butter or margarine
Parmesan cheese
Croutons
Saute onions in butter, add remaining ingredients and simmer,
uncovered, until it comes to a rolling boil. Cover and simmer for 2
hours. Sprinkle with Parmesan cheese; add croutons and serve.
CREAM OF MUSHROOM
SOUP
~Shared by
Patricia, Mesa, AZ
1/4 cup butter or margarine
2 tablespoons chopped onions
1/4 cup flour
Salt & pepper to taste
4 cups chicken broth
8 ounces fresh mushrooms, cleaned and sliced
2 cups milk
2 tablespoons Sherry
Parsley
In a slow cooker, heat butter, saute onions until tender. Mix in flour,
salt and pepper. Add chicken broth and stir until boiling. Add
mushrooms and cook on high for 3 hours. Add milk, stir, cover and cook
on low for an additional hour. Before serving, stir in Sherry and
garnish with parsley.
CREAM OF LETTUCE SOUP
~Shared by
Patricia, Mesa, AZ
2 tablespoons butter
1 small onion, finely chopped
1 head Boston lettuce, shredded
4 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup light cream
1 egg yolk, lightly beaten
Heat butter in a saucepan and saute onion until soft. Add lettuce,
broth, salt and pepper and bring to a boil. Lower heat, cover and
simmer for 30 minutes. Combine cream and egg yolk in a small bowl and
add to soup; stirring constantly. Remove from heat and serve
immediately. Serves 4.
SPLIT PEA SOUP
~Shared by
Patricia, Mesa, AZ
3-4 ham hocks
1 pound dried split peas
1 large onion, chopped
2 stalks celery
Peppercorns to taste
1 bay leaf
1 1/2 to 2 quarts water
Place all ingredients in a slow cooker and cook 8-10 hours. Remove ham
hocks; blend soup until smooth. Dice meat into soup. If desired, remove
bay leaf and peppercorns.
LENTIL SOUP
~Shared by
Patricia, Mesa, AZ
1/4 cup butter or margarine
3 cups cooked ham, diced
1/2 pound polish sausage cut in 1/2 inch pieces
1 large onion, chopped
1 garlic clove, crushed
2 cups celery, chopped with leaves
1 large tomato, peeled & cut in wedges
1 pound lentils, washed
3 quarts water
1/2 teaspoon pepper sauce
1 1/2 teaspoon salt
1 package (l0 ounce) frozen leaf spinach, thawed and cut
In a large kettle, heat butter; add ham, sausage, onion and garlic.
Cook 5 minutes and add celery, tomato, lentils, water, pepper sauce and
salt. Cover & cook over low heat for 2 hours. Add spinach and cook
an additional 10 minutes.
PASTA E FAGIOLI SOUP
(Olive Garden Copycat Recipe)
~Shared by Johnny,
LA
Yields about 6 servings
Ingredients:
1 cup ditalini pasta, uncooked
1 lb lean ground beef or mild Italian sausage (I've tried both and like
either)
2 Tbsp extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks
if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz) cans tomato sauce
3 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz) can diced tomatoes, undrained
1 Tbsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Romano cheese (I also like it with Italian cheese blend), for serving
Directions:
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high
heat, crumble in ground beef or sausage and cook, stirring occasionally
until cooked through. Pour beef (along with fat from beef, if you want
it to be healthier you can drain the fat) into a bowl, set aside. Heat
remaining 1 Tbsp olive oil in same large saucepan, saute carrots,
celery and onion over medium high heat until tender about 4 minutes,
add garlic and saute 1 minute longer. Reduce heat to a low, add tomato
sauce, beef broth, water, canned tomatoes, sugar, basil, oregano,
thyme, marjoram, cooked beef along, then season with salt and pepper to
taste. Cover with lid and allow to simmer 30 minutes, stirring
occasionally until veggies are soft. Meanwhile prepare ditalini pasta
according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans and great
northern beans and allow to cook 5 minutes longer. Serve warm with
grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb
so you can thin it with additional beef broth if desired.
TACO SOUP
~Shared by Johnny,
LA
1 ½ pounds ground beef
1 large onion, chopped
1 (28-ounce) can tomatoes with juice
1 (15-ounce) can kidney beans
1 (17-ounce) can whole kernel corn with liquid
1 (8-ounce) can tomato sauce
1 package taco seasoning mix
4 cups water
In a Dutch oven, brown beef and onion. Drain fat, and add remaining
ingredients. Simmer for an hour. Serve with tortilla chips or broken
taco shells.
BEEF AND POTATO STEW
~Shared by Johnny,
LA
INGREDIENTS
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
DIRECTIONS
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy
sauce, salt, paprika, pepper & flour. Spread with chopped onions.
Combine beef broth & tomato sauce & pour overall. Cover &
cook on low 7 - 8 hrs. or high 4 - 5 hrs. NOTES: Instead of sprinkling
the meat with soy sauce, salt, paprika, pepper & flour as the
recipes says, I mix those all together in a small bowl. This prevents
the flour from becoming clumpy. Instead of chopped onions, I use 3 or 4
small yellow onions whole (I'm not an onion fan but still like the
taste they give the stew. ) I add about 1/4 cup barbecue sauce to the
top, before putting the cover on. I use whatever variety of sauce that
I have on hand. I don't usually buy the "regular" flavor of any brand,
but instead have hickory, brown sugar or garlic and onion flavors. The
BBQ sauce adds an extra "kick" to the meat and gravy. For the beef
broth, since I don't usually keep that on hand, I dissolve 1 beef
bouillon cube into 1 cup boiling water.
T. PITTARI'S CRAB
BISQUE
~Shared by Johnny,
LA
"Lost Restaurants of New Orleans" by Peggy Scott Laborde and Tom
Fitzmorris includes this unusual crab bisque from T. Pittari's.
Fitzmorris writes that he has rarely encountered anything that compares
with this bisque, which is not the usual creamy version but a
brown-roux soup made with claw crabmeat.
Makes 6 to 8 first courses or 4 entree courses.
4 pounds crab claws
1 bay leaf
1/2 gallon cold water
1 cup flour
1/2 cup vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
2 cloves garlic, chopped
6 sprigs flat-leaf parsley, chopped
1/2 cup tomato sauce
1/2 teaspoon salt
1/8 teaspoon cayenne
Crab boulettes:
6 tablespoons butter
1 cup chopped onions
1 rib celery, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon thyme
2 tablespoons lemon juice
6 inches stale po-boy bread, cubed, with crumbs
2 green onions, thinly sliced
Leaves of 10 sprigs flat-leaf parsley, chopped
Pick meat off crab claws; reserve shells. Divide crabmeat into 2 equal
portions.
Put shells into food processor and grind 10 seconds. Scrape into a
saucepan with bay leaf and water. Bring to a boil, then lower to
simmer. After 45 minutes, strain into a clean large saucepan. Reserve
1/2 cup for boulettes. Bring remaining stock to a simmer.
In a saucepan, make a roux, stirring constantly, with flour and
vegetable oil. When it's a medium-dark, old-penny color, remove pan
from heat and add onions, bell pepper, garlic and parsley. Cook,
stirring until vegetables soften.
Stir in tomato sauce, salt, cayenne and about 1/2 cup crab stock. Stir
until crab stock disappears.
Add roux mixture to the simmering crab stock. Whisk until blended.
Cover pan and keep on lowest heat setting.
Make boulettes: In a large skillet over medium heat, heat 3 tablespoons
butter until bubbling. Add onions, celery, bell pepper and garlic; cook
until vegetables soften. Stir in Worcestershire, peppers, salt, thyme
and lemon juice. Cook, stirring, until ingredients are combined.
Wet bread cubes with reserved crab stock. Add them and half reserved
crabmeat to the pan. Stir until well-mixed and the mixture looks
noticeably drier. Lower heat and cool 5 minutes.
Stir green onions and parsley into crabmeat mixture. With a round soup
spoon, scoop balls of the crabmeat mixture about 1 inch in diameter.
Roll gently with hands to make them uniform.
Heat 3 tablespoons butter in a skillet over medium heat until it
bubbles. Add crab balls, a few at a time, and roll them around until
browned all over. (Or bake about 15 minutes in a 375-degree oven.)
Check seasoning of the crab bisque and add salt, pepper or Tabasco to
taste. Add reserved crabmeat. Let it simmer 1 or 2 more minutes, then
ladle bisque into bowls or cups. Drop 1 or 2 crab boulettes into each
bowl at the table.
Mmm, classic beef stew! What could be more inviting?
Prep Time 25 Minutes
Total Time 3:45
Makes 4 servings
1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal® all-purpose flour
In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1
to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally,
until brown on all sides.
Add water, 1/2 teaspoon salt and the pepper.
Heat to boiling. Reduce heat to low.
Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost
tender.
Stir in remaining ingredients except cold water and flour. Cover; cook
about 30 minutes or until vegetables are tender. Remove bay leaf.
In tightly covered jar or container, shake cold water and flour;
gradually stir into beef mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute until
thickened.
Makes 4 servings
Time Saver
To save time, use a 1-pound bag of Green Giant® frozen mixed vegetables
instead of the carrots, potato, bell pepper, celery and onion. There's
no need to thaw the vegetables; just stir them into the beef mixture in
step 4.
Source: The Betty Crocker Kitchens
FARMER'S VEG-ALL
WINTER SOUP
~Shared by Johnny,
LA
Ingredients:
1 tsp. Olive oil
1/2 cup Onion, diced
1 cup Cabbage, chopped
6 cups Chicken broth
1 cup Ham, cut in 1/2-inch dices
1 cup Parsnips, cut in 1/2-inch dices
1/2 cup Sunshine Rutabagas, cut in 1/2-inch dice
1 15 oz. can Veg-All Original Mixed Vegetables, drained
Directions
In a medium size heavy-bottomed pot, heat the oil over medium heat and
saute the onions until transparent. Add the cabbage and stir briefly,
then add the broth and bring it to a boil. Add the ham, parsnips and
rutabagas, and return the liquid to a boil. Reduce heat to a simmer and
cook 15 minutes. Add the Veg-All, and simmer another 5 minutes. Serve
very hot with crusty bread.
A great tasting gluten-free selection!
AWARD-WINNING
MELANGE GUMBO
~Shared by Johnny,
LA
Nothing represents Cajun-style cooking better than gumbo, especially
when it's made by gumbo cooks from New Iberia, Louisiana for the World
Championship Gumbo Cook-Off. We went to New Iberia looking for the best
mélange style gumbo (mélange basically means anything goes) and we
found it!
By Aaron Guilbeau (and the "Just Havin' Fun" World Championship Gumbo
Cooking Team sponsored by LoveWorks, The Camp Lounge, and Mr. and Mrs.
Pat Stamand)
Makes 10 servings
Prep time 1 hour
Cook time 2 hours 30 minutes
Ready time 3 hours 30 minutes
Ingredients:
1 cup flour
1 cup vegetable oil
1 ½ gallons of water
2 cups of onions, diced
1 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 tablespoon minced garlic
2 ½ pounds of smoked sausage of your choice, sliced
1 pound of Tasso
5 pounds boneless, skinless turkey thigh meat cut, seasoned and
marinated
1/2 cup chopped green onion tops
Directions:
1. Combine flour and oil in a heavy iron pan. Turn stove to medium-low
heat and stir non-stop for 20 minutes or until it turns dark brown. Be
sure not to burn. This is your roux.
2. Pour water into a large stock pot. Bring water to a boil. Add the
roux.
3. Let roux and water boil 1 hour (watch for over boil you may need to
bring to medium heat).
4. Add onions, bell peppers and garlic cook for 30 minutes.
5. Add Tasso and sausage and cook for 30 minutes.
6. Add turkey and cook 30 minutes. Season to your liking with your
favorite creole seasoning. Pour 1/2 cup chopped green onion tops into
pot. Serve over rice in a large bowl.
TURKEY TORTILLA SOUP
~Shared by Johnny,
LA
From David Bulla's article on turkey leftovers, which details
instructions for making rich turkey stock.
1 Onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
6 corn tortillas, sliced up
1 cup cooked turkey meat, spoon size
1/2 gallon rich turkey stock
1/4 cup fresh lime juice (Key limes preferred)
1 15-oz. can diced tomatoes
1/4 cup mild chili powder (pasilla, ancho, or even paprika)
Salt and pepper to taste
Approximately 1 tablespoon cornstarch mixed with water
Garnish: Tortillas, cut into thin strips and fried crisp, or crushed
chips, diced avocado, Monterey Jack cheese
Tortilla Soup is one of those foods that has firm roots in a
traditional Mexican dish, but by the time it gets to the table in
America, it has evolved and changed considerably. That's okay with me,
and one of the things I love about cooking in America. We are not so
hung up on our traditions, and that gives us a lot of freedom in our
cooking. So, if you don't like something in this recipe, leave it out,
change it, whatever you like. You're the one that has to eat it!
Sauté the vegetables and the tortillas in a little oil until tender.
Add the remaining ingredients and bring to a simmer. Season
conservatively with salt and pepper. (You want it to taste like it
needs a little salt at this point.) Cook, stirring occasionally, until
the tortillas are dissolved and broken up into the soup and the
vegetables are very soft and partially dissolved, about 30 minutes. At
this point, I like to do a little cornstarch mixed with water to give
additional viscosity to the soup. This will allow the small particles
of tortilla and veggies to stay slightly suspended in the soup. You
don't want it thick like a sauce. You want to add a little body to the
watery consistency. It should take about 1 tablespoon of cornstarch
mixed with 1 tablespoon of water, depending on how much liquid has
evaporated. Check the seasoning again at the end and adjust as
necessary.
To serve, ladle into a bowl over the crispy tortilla strips, and
garnish with a happy portion of avocado and cheese. You can also add
fresh cilantro leaves if you like.
Makes one half gallon.
Source: David Bulla
GREENS AND BLACK
EYED PEA SOUP
~Shared by Johnny,
LA
Prep time: 6 min
Cook time: 15 min
Yield: About 4 to 6 servings
Ingredients
6 slices of bacon
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
1 tablespoon of minced garlic
1 tablespoon of chicken base (like tones), optional
4 cups of low sodium chicken broth or homemade stock
1 large (27 ounce) can of collard or turnip greens, undrained
1 can of Rotel or regular diced tomatoes, undrained
2 (15 ounce) cans of black-eyed peas, undrained
6 turns of the pepper grinder
Couple dashes of dried red pepper flakes, to taste
Chow Chow, for garnish, optional
Croutons, for garnish, optional
Instructions
Cut bacon into a soup pot and cook over medium high heat until lightly
browned. Add the onion, bell pepper and celery and cook until tender,
about 5 minutes. Add the garlic and cook another minute. Stir in
the chicken base, chicken broth, undrained greens, tomatoes, and
black-eyed peas, bring to a boil, reduce, and simmer uncovered for
about 15 minutes or until everything is heated through well.
Taste and add pepper and red pepper flakes to taste.
Add a spoon of Chow Chow and garnish with crunchy croutons, if desired.
Note: Since I decided to go with all canned products, and utilize
their liquids, there is already plenty of sodium included within the
recipe itself, so there is purposely no added salt. If you use lower
sodium products due to a sodium restricted diet, you'll want to drain
and rinse the canned items and then taste and adjust any added
seasoning you use to taste. As always, add a little, taste and adjust.
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced or sliced smoked sausage
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional)
Directions
1. Melt butter in a stockpot over medium heat until golden brown. Stir
in carrot, celery, onion, ham or sausage, and garlic; cook and stir for
5-6 minutes, until the vegetables soften and the onions are translucent.
2. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1
cup at a time. Add water and stir to combine. Turn the heat to high and
bring to a simmer. Simmer on medium-low for 15 minutes, stirring
occasionally.
3. Taste the soup for salt and add more if necessary. Stir in potatoes;
cook for 15 minutes, until potatoes are tender. Skim fat if desired.
4. With a potato masher, mash the soup a few times, leaving plenty of
whole chunks of potato. Season with salt and pepper to taste, add
cayenne if desired, and add cream. Stir to combine and heat through.
Garnish with fresh chives.
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
Total Fat: 25.4g
Cholesterol: 80mg
Sodium: 1882mg
Total Carbs: 43.3g
Dietary Fiber: 4.1g
Protein: 16.8g
Source: Chef John
SLOW COOKER TORTILLA
SOUP
~Shared by Johnny,
LA
In this wonderful recipe, Mexican flavors are slow cooked for one the
ultimate soup recipes. Loaded with beans and corn for that southwest
flare that you love, all you have to do is add the ingredients in the
slow cooker and wait for the soup to be ready. Zesty and irresistible,
you'll love it.
Preparation Time: 20 min
Cooking Time: 7 hr 20 min
Ingredients
2 pounds low-fat ground beef
2 cups water
1 large onion, peeled, chopped
1 Serrano chili pepper
1 can (15-ounces) chili beans
1 can (15-ounces) kidney beans
1 can (15.25-ounces) yellow corn
2 cans (15-ounces each) tomato sauce
1 can (15-ounces) diced tomatoes
2 packets taco seasoning
4 large tortillas
1 cup vegetable oil
Instructions
1. Brown ground beef in skillet over medium heat; drain - set aside.
Peel and chop onion; set aside. Slice pepper, reserving seeds; set
aside.
2. Add all ingredients, less tortillas, to 6 quart crock pot and cook
on low for 8 hours.
3. Using a pizza cutter, or sharp knife, slice tortillas into small
strips; fry in vegetable oil over medium high heat until lightly golden
brown. Drain on paper towel and serve with soup.
Source: Tess from Slow Cooking Kitchen
KICKED UP SPAGHETTI
AND MEATBALL SOUP
~Shared by Johnny,
LA
Enjoy this Italian-style soup made over stovetop using frozen cooked
meatballs, spaghetti and spaghetti sauce – perfect for a dinner.
4 cups water
4 oz. (1 cup) uncooked ready-cut spaghetti (short curved pasta)
20 frozen cooked meatballs
1 tsp crushed red pepper
1 (27 to 30-oz.) jar spaghetti sauce
Bring water to a boil in large saucepan. Add spaghetti and meatballs;
cook about 10 minutes or until spaghetti is tender. Do not drain.
Stir in spaghetti sauce. Cook until thoroughly heated. If desired,
sprinkle individual servings with grated Parmesan cheese.
Makes 5 (1 1/2-cup) servings.
AMISH CHURCH SOUP
~Shared by Johnny,
LA
This simple soup recipe is one of the best quick and easy Amish recipes
you can find. Try this Amish Church Soup for lunch or alongside dinner
for the perfect finish. It's perfect for anyone who's on a budget too!
Ingredients
1 onion, chopped
1/2 stick of butter
3 cups cooked navy beans
4 quarts milk
bread, cut into bite sized pieces
salt and pepper to taste
Instructions
In a large pot brown chopped onion in butter. Add beans and milk. Bring
just to the boiling point. Add bread cubes and salt and pepper to taste.
Despite this recipe's title, it really is delicious any day of the
week. A good beef stew depends on good stew meat. This recipe calls for
beef chuck, which is ideal for stew meat, but seldom what you get when
you buy packaged "stew meat" at the supermarket. When I make this stew,
I buy a small chuck roast (2-1/2 to 2-3/4 pounds), cut it up and
discard most of the fat. Like many dishes, I truly believe this and any
other stew is better the second day. Therefore, I always make this stew
the day before I want to serve it. Reheated, it's perfect. The good
beef flavor combined with the thyme, garlic and vegetable flavors have
all had a chance to marry.
2 pounds beef chuck cut into bite-sized pieces
5 tablespoons (1/2 stick plus 1 tablespoon) butter
3 tablespoons flour
3 cups beef stock
(ME) ½ tsp crushed red pepper (ME, what I add)
1/2 teaspoon dried thyme
1 tablespoon minced fresh parsley
1 large clove garlic, minced or put through a garlic press
2 bay leaves
6 carrots, chopped
3 medium russet potatoes, peeled and chopped
3 small onions, quartered
1 cup chopped celery
salt and black pepper to taste
Over medium heat, brown the beef in the butter. Remove beef, and add
the flour, stirring quickly until lightly browned.
Gradually add the beef stock and stir until heated and thickened.
Return the beef to the pan, along with the remaining ingredients. Lower
heat and simmer, covered, for 1 hour. Remove lid, give the stew a good
stir, and set the pan lid slightly ajar. Cook an additional 15 minutes
or until all vegetables are fork tender.
Check seasonings and add salt and pepper, if desired. Remove bay leaves
before serving.
Makes 6 servings.
ROASTED ONION SOUP
~Shared by Treva, NC
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
Set oven rack at the lowest level; preheat to 450 degrees. Combine
onions, shallots, garlic and oil in a large shallow roasting pan. Roast
for 20 to 25 minutes, stirring every 5 minutes, or until the onions are
golden. Remove from oven and pour in one-fourth of the chicken stock.
Stir liquid in the pan, scraping the bottom to loosen and dissolve any
caramelized bits. (The liquid will become quite dark.) Transfer the
onion mixture to a soup pot and add brandy, thyme and the remaining
chicken stock. Bring to a boil; reduce heat to low and simmer, covered,
for 30 minutes. Season with salt and pepper and top with Parmesan
cheese. Yield: approx 4 Servings.
ROASTED CAULIFLOWER
SOUP WITH CURRY
AND GINGER
~Shared by Treva, NC
Cauliflower takes on a new flavor dimension when roasted, but blend it
with curry, garlic and ginger, and you've got a soup with extreme
character! If you're craving something deliciously different, this soup
fits the bill.
Prep Time: 20 min.
Cook Time: 25 min.
Roast Time: 30 min.
1. Heat the oven to 425°F. Place the cauliflower onto a baking sheet
and drizzle with 1 tablespoon oil. Roast for 30 minutes.
2. Heat the remaining oil in a 12-quart saucepot over medium-high heat.
Add the leeks and garlic and cook until the leeks are tender. Stir the
broth, cilantro, curry powder, ginger root, lemon zest, cumin and
cauliflower in the saucepot and heat to a boil. Reduce the heat to low.
Cover and cook for 15 minutes or until the cauliflower is tender.
3. Pour one third of the cauliflower mixture into a blender or food
processor. Cover and blend until the mixture is smooth. Repeat with the
remaining cauliflower mixture. Pour the soup through a sieve into a
large bowl. Season to taste.
Serving Suggestion: You can garnish with any of the following: diced
smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or
cauliflower florets.
Makes: 8 servings (about 1 3/4 cups each).
TIP: Leeks grow in sandy soil and can be very dirty. The easiest
way to wash them is to cut off and discard the dark green tops and
discard (they're strong-tasting), then thinly slice the light green and
white sections. Plunge those into a bowl of water, swirling to loosen
dirt. Drain well before cooking.
Source: Campbell's Kitchen
HOMEMADE CHICKEN SOUP
~Shared by Treva, NC
1 tablespoons olive oil
1 large carrot, peeled and sliced
1 whole chicken, breasts removed and reserved
1 celery stalk, sliced
2 onions, diced ½ teaspoon dried thyme
2 quarts boiling water
1/4 cup minced fresh parsley leaves
Salt
Ground pepper
2 bay leaves
Heat the oil in a large heavy-bottomed pot and saute the breasts until
they are light brown, about 5 minutes. Remove the breasts and set
aside. Add the onions and saute until translucent, approximately 4 to 5
minutes. Remove and set aside. Cut up the remaining parts of the
chicken (not the breasts) into small pieces to allow them to release
their juices in the shortest time possible with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer
pink. Return the onion to the pot, reduce the heat to low, cover, and
simmer until the chicken releases its juices, about 20 minutes. Add
boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay
leaves. Cover and simmer until chicken breasts are cooked, about 20
minutes. Increase the heat if necessary. Remove chicken breasts and set
aside. Strain and reserve broth. Skim fat from the broth, reserving 2
tablespoons to be used to cook the vegetables. Add the reserved fat to
the soup pot and saute the remaining onions along with the carrot and
celery for about 5 minutes. When the chicken breasts are cool enough to
handle, remove and discard the skin and bones. Shred the breast meat
into bite sized pieces and add to the pot. Add thyme and reserved
broth; simmer until the vegetables are tender. Season with salt
and pepper, add parsley and serve.
POTATO AND BROCCOLI
SOUP
~Shared by Treva, NC
Yield: 4 to 6 servings
4 cups peeled and diced all-purpose potatoes (about 4 medium)
2 cups chicken stock or 2 chicken bouillon cubes and 2 cups water
1 large head broccoli, stalks removed, roughly chopped
1 cup milk
1 cup light cream
1 cup grated cheddar cheese or 6 slices American cheese
Salt and pepper to taste
1 tablespoon butter (optional)
In a medium saucepan, cook potatoes in lightly salted water, covered,
10 to 15 minutes, until tender. In a large saucepan, combine the
chicken stock (or dissolve bouillon cubes in water over medium heat)
and broccoli. Cook, covered, about 10 minutes, until broccoli is very
tender. Remove from heat. Using a large spoon, chop the broccoli into
fairly small pieces against the side of the pot.
Drain the potatoes. Place about 1 cup potatoes on a saucer and mash
well with a fork. (These will thicken the soup.) Add the mashed
potatoes and remaining chopped cooked potatoes to the broccoli mixture,
along with the milk and cream. Heat gently until hot but not boiling.
Add the cheese and stir gently until melted and well blended. Season
the soup with salt and pepper to taste; add the butter, if necessary.
EASY POTATO-CHEESE
SOUP
~Shared by Treva, NC
1 lb Russet Potatoes or Potato of Choice, cubed
1/4 cup Butter
1/2 cup Milk
Salt & Pepper, to taste
1 (14 Ounce) Can Chicken Broth
4 slices American Cheese
1/2 cup Grated Cheddar Cheese
1/4 cup Real Bacon Bits (Don't use artificial bits)
1. Bring 4 cups water to boil, put in potatoes and cook until fork
tender. Reserve 1 cup of the liquid, and drain potatoes.
2. Return potatoes to pot, add butter; mash together, adding milk as
needed to get a chunky mashed potato consistency. Add salt and pepper
to taste. Add broth, mix well. Bring to a boil, adding reserved potato
water to bring to desired consistency.
3. Once soup is boiling add American cheese slices, stirring well.
4. Put soup in bowls and garnish with grated cheddar and bacon bits.
Helpful Tips: This is a great use for leftover mashed potatoes of any
flavor, especially good made from garlic mashed potatoes.
EGG DROP SOUP
~Shared by Treva, NC
3 eggs, lightly beaten
4 cups of chicken stock*
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy
sauce.
1. Reserve 1/2 cup of the stock and mix with the cornstarch until
dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms
and white pepper in a pot and bring to a boil. Add the cornstarch and
stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will
spread out into ribbons. Turn off the heat and garnish with a few more
chopped green onions. Serve immediately.
IN a pot, heat oil. Add onions, saute for 9 min. Add potatoes, parsley,
coriander, salt and pepper. Cook for 10 min. Add broth, lower heat,
simmer 40 min. until vegetables are tender. Puree soup, return to pot
to keep warm. Add butter, stir until melted. Garnish each soup bowl
with a drizzle of yogurt, then SERVE.
TOMATILLO &
MEATBALL TACO SOUP
~Shared by Treva, NC
For The Meatballs:
2 lb Lean Ground Beef
2 Eggs
1 Medium White Onion, chopped
1 Jalapeno, chopped
1/2 cup Crushed Tortilla Chips
1 tsp Cumin
1 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Olive Oil
For The Soup:
2 Zucchini
3 Roma Tomatoes
4 Tomatillos
1 Jalapeno
1 Medium White Onion
1 Whole Green Bell Pepper
4 Carrots
1 can Black Beans, 15 ounces, drained
1 can Corn, 14.5 ounces, drained
1 can Kidney Beans, 15 ounces, drained
2 Limes, juiced
1 can Diced Green Chiles, 4 ounces
2 cans Chicken Stock, 14.5 ounce cans
1 can Diced Tomatoes, 15 ounce can
1 can Stewed Tomatoes, 15 ounce can
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning Mix
1 & 1/2 tsp Salt
1 tsp Pepper
To prepare the meatballs: place all ingredients except olive oil into a
large mixing bowl. Using a fork, stir together and break up the beef.
Once mixed, form meat into 1-inch balls. Over medium heat, add olive
oil. Once oil is warm, add in meatballs and brown each ball about 2
minutes per side. Remove meatballs from pan onto paper towels to drain
the grease.
For the soup: put zucchini, tomatoes, tomatillos, jalapeno, onion, bell
pepper, and carrots into a food processor. Pulse until everything if
finely chopped. Once chopped, place vegetables in a large soup pan.
Over medium high heat add black beans, corn, kidney beans, juice from
two limes, green chiles, chicken stock, diced tomatoes, stewed
tomatoes, ranch dressing mix, and taco seasoning mix. Stir to combine.
Add in browned meatballs. Bring soup to a boil, then let simmer for
about 35 minutes. Add salt and pepper to taste.
Garnish with cilantro and Monterey jack cheese.
AMISH BEEF BARLEY
SOUP
~Shared by Treva, NC
The Pennsylvania Dutch people take advantage of their gardens whenever
possible, and this easy version of a classic hearty Amish Beef Barley
soup is chock full of veggies for a healthy stick-to-your-ribs main
dish soup.
Serves: 8
Cooking Time: 1 hr
2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch chunks
1 onion, chopped
8 ounces sliced fresh mushrooms
3 carrots, coarsely diced
1 (14.5-ounce) can diced tomatoes, not drained
8 cups beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup quick-cooking pearl barley
1. In a soup pot, heat oil over high heat. Add beef, onion, mushrooms,
and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add
diced tomatoes including the liquid, beef broth, salt, and pepper and
bring to a boil. Reduce heat and simmer on low 30 minutes, stirring
occasionally until beef is tender.
2. Add barley and simmer an additional 15 to 20 minutes, or until
barley is tender. Serve immediately.
For some great dunking, serve up this soup with our Parmesan Garlic
Rolls.
Note:
This is great to serve after a bone-chilling barn-raising.
2 tablespoons olive oil
1 & 1/2 cups chopped onions
1/3 cup finely chopped celery
2 medium carrots, chopped
2 cloves garlic, crushed and chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 cups vegetable or chicken stock
1 & 1/4 cups lentils, rinsed
14-ounce can petite diced tomatoes
2 teaspoons apple cider vinegar
In a medium saucepan, sauté the onions, celery, carrots, and garlic
over medium-high heat for 12 to 15 minutes. Once the vegetables have
just started to turn light brown, add the salt, dried thyme, and black
pepper to the pan. Continue cooking and stirring the mixture for 1
minute.
Add the vegetable or chicken stock, lentils, and diced tomatoes to the
pan. Bring the soup to a boil, and then reduce the temperature slightly
so that it is simmering. Simmer the soup, covered, for 30 minutes,
until the lentils are tender.
Puree 1 & 3/4 cups of the soup with the cider vinegar and stir the
pureed mixture back into the soup.
Serve the soup hot or store it for up to three days in the refrigerator.
In a large saucepan over medium heat, melt the butter and oil together.
Add the onion slices, sugar, thyme, salt, and black pepper. Cook the
onions, stirring occasionally, for 30-35 minutes. The onions will turn
medium golden brown. Add the flour to the onions and stir it through,
allowing it to cook for about 90 seconds.
Turn the heat to medium-high and add the beef broth and wine. Bring the
soup to a quick simmer, and then reduce the heat to low and continue
simmering it, covered, for 30 minutes.
To make the croutons, broil the bread slices on low for about 3 minutes
on each side. Don’t allow the bread to brown yet, just dry it out
enough to give the surface a rough texture. Rub the dried bread on both
sides with the cut side of the raw garlic clove, and then brush evenly
with the oil. Return the bread to the broiler and toast it for 2
minutes on each side, until it turns golden brown.
Preheat the oven to 450F. Place the ovenproof soup crocks on a baking
sheet for safety and easy handling. Ladle the onion soup into the
crocks and place 2 croutons onto the surface of the soup in each bowl.
Divide the cheese between the bowls, evenly sprinkling it on top of the
croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until
the cheese becomes hot, slightly browned, and bubbly. Serve hot.
This French onion soup recipe makes 6 servings.
HEARTY SPLIT PEA SOUP
~Shared by Treva, NC
1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems
Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over
Medium-low heat. Cook until fat is rendered and translucent. Add Onion,
carrot, celery and garlic. Cook until onion and garlic are Soft and
translucent. Season with salt and pepper. Add split peas, stir to coat
with fat, and add bay leaves and Stock. Increase heat and bring to a
boil. Reduce heat so soup Simmers. Skim foam that rises to the surface
for about 10 minutes, Until no more appears. Add thyme leaves. Simmer
uncovered about 1 Hour or longer, until peas are soft and starting to
fall apart. Remove soup from heat. Add salt and pepper to taste. Purée
soup in A food processor in several batches, short of perfect
smoothness; You should be able to spoon up some texture. Reheat soup,
skimming Off any foam. Stir from the bottom to mix well, then ladle
into Bowls and serve. Makes 10 to 12 servings.
BAKED POTATO SOUP
~Shared by Treva, NC
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 can (12 fl. Oz.) Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt
4 strips bacon, cooked and crumbled
1/2 cup (2 oz.) shredded cheddar cheese
3 Tbs sliced green onion
Pepper
Melt butter in large saucepan over medium heat. Add onion; cook,
Stirring occasionally, for 1 to 2 minutes or until tender. Stir in
Flour. Gradually stir in broth and evaporated milk. Scoop potato pulp
from one potato; mash. Add pulp to broth mixture. Cook over medium
heat, stirring occasionally, until mixture just Comes to a boil. Dice
remaining potato skin and potato(es); add to soup. Heat Through. Season
with salt and pepper. Top each serving with bacon, Cheese and green
onion.
Servings: 4
HOMEMADE TOMATO SOUP
~Shared by Treva, NC
4 servings
1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread
onto a baking sheet, season with salt and pepper, to taste, drizzle
with 1/4 cup of the olive oil and roast until caramelized, about 15
minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low
heat. Add the celery, carrot, onion and garlic, cook until softened,
about 10 minutes. Add the roasted chopped canned tomatoes, reserved
tomato juices, chicken broth, bay leaf and butter. Simmer until
vegetables are very tender, about 15 to 20 minutes. Add basil and
cream, if using. Puree with a hand held immersion blender until smooth.
Source: Michael Chiarello
CHICKEN SOUP WITH
DUMPLINGS
~Shared by Treva, NC
Makes 8 servings.
1/2 tsp black pepper
1 cup half and half
1 tsp salt
2 chicken bouillon cubes
1 onion, diced
1 whole chicken, cut up
10 oz box frozen peas, thawed
1/2 tsp baking soda
3 tbs chopped chives
2 & 1/4 cups flour
1 rib celery, sliced
3 carrots, peeled, cut into pieces
Place chicken meaty side down in a pot. Add carrots, onion, celery,
bouillon cubes and 8 cups water. Bring to a simmer. Reduce heat simmer
30 min.
MAKE DOUGH FOR DUMPLINGS---In a bowl, whisk together flour, chives, 3/4
tsp salt and baking soda. Pour in half and half, stir until it begins
to hold together. Transfer dough to a floured surface. Roll out into a
10x8" square. Remove chicken from pot to a cutting board. Reduce heat.
Let chicken stand until cool enough to handle. Remove and discard skin
and bones. Cut meat into bite size pieces, return to pot. Increase
heat, bring soup to a simmer. Cut dumpling dough into pieces. Drop into
simmering soup along with peas, pepper and remaining salt. Return to a
simmer, cook 5 min.
SERVE...warm.
CARAMELIZED ONION
SOUP
~Shared by Treva, NC
Servings: Makes about 7 cups
Prep Time: 25 mins
Total Time: 55 mins
3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui
3 tablespoons olive oil, margarine, or butter
12 medium shallots, halved (about 12 ounces)
4 cups beef broth or reduced-sodium chicken broth
2 tablespoons dry white wine (optional)
Salt and pepper
6 1/2-inch-thick slices sourdough or French bread (4 ounces)
6 ounces Gouda or Edam cheese, thinly sliced
Green onion tops (optional)
1. Cut about 1/2-inch off the tops of three of the whole onions. Peel
off the papery outer leaves. Trim the root ends, but leave them intact.
Turn one of these onions so it rests on its top. Cut two thin (about
1/4-inch) slices from the center of the onion, cutting down from the
root end to the onion top. Be careful to keep these slices intact.
Repeat with remaining 2 onions to give a total of 6 thin, center-cut
onion slices. Set remaining onions aside.
2. In a large skillet, heat 1 tablespoon of the oil or margarine.
Carefully add the 6 onion slices in a single layer. Cook, uncovered,
over medium heat for 3 to 4 minutes or until golden brown. Turn
carefully with a wide metal spatula. Cook about 3 minutes more or until
golden brown on second side. Carefully remove from skillet and drain on
paper towels.
3. Thinly slice remaining onion portions. Halve and cut remaining whole
onions into thin slices. You should have 6 to 7 cups onion slices. In a
4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over
medium heat. Stir in the sliced onion and halved shallots. Cook,
uncovered, over medium heat for 20 to 25 minutes or until onion is
tender, stirring occasionally. Increase heat to medium-high and cook 5
minutes or until onions are golden brown, stirring occasionally.
4. Stir broth and wine, if using, into onions in Dutch oven. Heat
through. Season to taste with a little salt and pepper.
5. Meanwhile, place bread slices on rack of broiler pan. Place under
broiler, about 4 inches from the heat, about 1 minute or until lightly
toasted. Turn bread over; top each piece with a slice of cheese. Broil
for 1 to 2 minutes or until cheese just begins to melt.
6. To serve, ladle soup into bowls. Top each with a piece of cheese
toast. Add a caramelized onion slice and green onion tops. Makes about
7 cups (6 main-dish servings).
Nutrition information Per serving: Calories 333, Total Fat 13 g,
Saturated Fat 6 g, Cholesterol 32 mg, Sodium 998 mg, Carbohydrate 41 g,
Fiber 4 g, Protein 14 g. Daily Values: Vitamin A 17%, Vitamin C 28%,
Calcium 26%, Iron 11%. Percent Daily Values are based on a 2,000
calorie diet
12 tablespoons butter, divided
1/4 cup flour
2 cup finely chopped onions
1 cup finely chopped celery
4 cups milk
2 tablespoons finely chopped garlic
4 dozen oysters, shucked, drained and liquid reserved
1 & 1/2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
1/2 cup chopped finely chopped parsley
Melt 8 tablespoons of butter in a large pan set over medium heat. Stir
the flour into the melted butter, and cook it, whisking constantly, for
3 minutes. Add the onions and celery to the mixture, and cook it,
stirring occasionally for 4 minutes.
Stir the milk, reserved oyster liquid, and chopped garlic into the
sautéed vegetables. Season it with salt and pepper, to taste. Bring the
broth to a gentle simmer, and allow it to cook, uncovered, for 5
minutes. Add the oysters and parsley, and continue simmering the stew
for an additional 4 to 5 minutes, until the oysters curl up at the
edges.
Stir the remaining 4 tablespoons butter into the liquid, and serve the
stew hot.
Makes 8 servings.
WINTER STEW
~Shared by Treva, NC
This is a hearty stew that is a welcomed treat after a cold winter day.
1 pack of chicken breast tenders or boneless, skinless chicken breast
2 cups water or chicken broth
1/2 TBSP flour
1 package Italian sausage (mild or spicy)
6 small red potatoes, cut into cubes
3 carrots, sliced thick
4 TBSP olive oil
1/2 cup chopped green peppers
1/2 cup chopped onion
2 tsp minced garlic
1 1/2 cups of rice
1/2 tsp cayenne pepper
salt and pepper to taste
Season salt to taste
In a large frying pan, heat olive oil over low heat. Cut chicken into
bite-size pieces and saute in olive oil. Remove chicken when pink is
gone. Cook sausage, onions and peppers in the oil and remove. Place
meat, onions and peppers in a large Dutch oven. Pour chicken broth or
water in the pot and heat over medium heat. Allow it to come to a boil.
Add potatoes and carrots and allow mixture to come to a boil. Add
seasonings - remember to taste often. Stir often to keep mixture from
sticking. Add flour to thicken the broth. Stir until flour has
dissolved. Allow stew to simmer over low heat for about 30 minutes,
stir often. Taste often to make sure it is season to your liking. Add
rice and simmer for another 15 minutes. Remove pot from heat and let it
sit for 20 minutes. You can add more broth or water according to your
desired consistency. Serve in bowls with warm crusty bread.
SLOW COOKER
CARIBBEAN STEW
~Shared by Treva, NC
Makes 4 servings.
4 green onions, sliced
2 tsp Worcestershire sauce
1" piece ginger, peeled, finely chopped
1 pound potatoes, peeled, quartered
Salt and Black pepper
1/3 cup flour Hot sauce
10 oz can diced tomatoes with green chiles
1 large clove garlic, finely chopped
3 large carrots, cut crosswise into thirds
2 pounds beef stew meat, cut into cubes
1/4 tsp allspice
3 sprigs thyme
STRIP leaves from 1 sprig thyme and chop, combine with flour, allspice,
and 1/4 tsp each salt and pepper in a bowl. Add beef, toss to coat. Put
potatoes, carrots, remaining thyme sprigs, ginger and garlic in a slow
cooker. Add beef, reserving any excess seasoned flour in bowl. WHISK
1/2 cup water and Worcestershire into reserved seasoned flour, then add
to slow cooker. Pour tomatoes on top. Cover cook on low 7 hours or on
high 4 hours. Add green onions to stew, season with salt. Divide among
bowls. SERVE with hot sauce.
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice
Add bacon pieces to a soup pot over medium heat and cook bacon until
crisp and fat is rendered. Remove the bacon from the pot and set it
aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and
celery. Stir and cook for 2 minutes or so, then add the diced potatoes.
Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes,
or until the potatoes are starting to get tender. Whisk together the
flour and the milk, then pour into the soup and allow the soup to cook
for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until
completely smooth. Pour it back into the soup pot and stir to combine.
Let it heat back up as you taste for seasonings, adding more of what it
needs. Stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon
pieces.
Source: The Pioneer Woman Cooks
HAM & CREAMY
TATER SOUP
~Shared by Treva, NC
Yield: 8 servings
4 cups potatoes peeled & diced
1/2 cup Celery diced
2/3 cup Onion minced
1 & 1/2 cup Ham diced
4 cups Chicken broth
Salt & pepper to taste
6 tbsp. Butter
6 tbsp. All-purpose flour
3 cup Half-&-Half
1 tsp. Maggi sauce
1 cup Mushrooms chopped
Combine potatoes, celery, onion, carrot, ham, mushrooms & chicken
broth in a stockpot. Bring to a boil then cook for 10-13 mins. over
med-heat until potatoes are tender. Stir in salt & pepper. Melt
butter over med-low heat. Whisk in flour & Maggi sauce with a fork
then cook this roux while stirring constantly until thick. Slowly stir
in Half-&-Half so that no lumps form. Remove about 1 cup of
potatoes from pot the mash. Return these potatoes to pot. Continue
stirring over med-low heat until thick, 4-5 mins. Stir milk mixture
into stockpot then cook soup until heated through while stirring often.
Top with cheddar cheese, chives & bacon. Serve immediately.
BROCCOLI &
CHEDDAR CHEESE SOUP
~Shared by Treva, NC
This comfort soup is a favorite among households and will have you
eating bowl after bowl. Loaded with cheese and fresh ingredients,
Broccoli Cheddar Cheese Soup is a creamy classic that the family will
love. Keep warm this season and prepare a simple soup for dinner.
Serves: 5
Preparation Time: 25 min
Cooking Time: 45 min
1 stick of unsalted butter
1 large yellow onion (about 1 cup)
1 cup celery
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 tablespoons minced garlic
2 (16-ounces each) packages of broccoli florets (florets and stems
separated - stems should be finely chopped)
1/2 cup flour
1 quart whole milk
2 cups water
1 teaspoon kosher salt
2 cups shredded cheddar cheese
1/2 cup thinly sliced green onions and 1 cup cheddar cheese for
optional garnish
1. Melt the stick of butter over medium heat.
2. Add onions,celery, kosher salt and cayenne. Stir well and cook about
10 minutes until veggies are softened.
3. Add the garlic and cook until fragrant, about one minute.
4. Add the chopped broccoli stems and stir well. Cook 3-5 minutes until
broccoli is heated through.
5. Next sprinkle the flour over veggies and stir well to mix.
6. Once the flour is fully incorporated, add the milk, water and final
teaspoon of kosher salt.
7. Slowly bring up to boil and quickly reduce immediately to a simmer.
It could take up to 20 minutes to get to boil. Allow the soup to heat
slowly to ensure that the milk doesn't break and separate.
8. Once the soup is at the simmer stage, stir in broccoli florets and
cheddar cheese.
9. Cook soup for 10 more minutes then serve garnished with sliced green
onions and additional cheddar cheese, if desired.
Source: Recipe Lion
BEEF STEW &
CHEDDAR DUMPLINGS
~Shared by Treva, NC
Prep: 25 min.
Cook: 1-1/4 hours
Yield: 6-8 Servings
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 tablespoon browning sauce, optional
5 cups water
5 teaspoons beef bouillon granules
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk
Combine flour, salt and pepper. Coat meat with flour mixture. In a
Dutch oven, heat oil over medium-high. Brown meat on all sides. Add
onion salt and garlic salt, browning sauce, water and bouillon. Bring
to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots
and onion. Cover and simmer until vegetables are tender. Stir in green
beans.
For dumplings:
Combine biscuit mix and cheese. Stir in enough milk to form a soft
dough. Drop by tablespoonful into bubbling stew. Cover and simmer 12
minutes (do not lift cover) or until dumplings test done. Serve
immediately.
HEARTY HAMBURGER SOUP
~Shared by Treva, NC
Here is a recipe that is simple to prepare and freezes well. Make
a large pot of hamburger soup to warm you on cold winter days.
2 Tbs butter
1 medium onion chopped
1 & 1/2 pound ground grass fed beef
1 large can whole tomatoes
3 cans organic beef broth (10.5 ounces per can or make your own) plus 2
cans of water
4 medium carrots cut into quarters
4 tops off of celery
6 sprigs of parsley
1/2 to 1 tsp fresh or dried thyme
Salt to taste
Melt butter, add onion, and cook until onion is limp. Add beef and stir
until cooked. Add tomatoes, beef broth, carrots, celery, parsley, thyme
and salt. Cook over low heat for about 45 minutes. May be served with
plain toast covered with organic cheese.
ROASTED ONION SOUP
~Shared by Treva, NC
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow roasting
pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the
onions are golden. Remove from oven and pour in one-fourth of the
chicken stock. Stir liquid in the pan, scraping the bottom to loosen
and dissolve any caramelized bits. (The liquid will become quite dark.)
Transfer the onion mixture to a soup pot and add brandy, thyme and the
remaining chicken stock. Bring to a boil; reduce heat to low and
simmer, covered, for 30 minutes. Season with salt and pepper and top
with Parmesan cheese.
Yield: approx 4 Servings
SLOW COOKER BEEF
DUMPLING SOUP
~Shared by Treva, NC
Slow Cooker Beef Dumpling Soup is easy, delicious and not your ordinary
dumpling soup.
Serves: 6
Cooking Time:6 hr 30 min
1 pound beef stew meat, cubed
1 package Lipton's onion soup mix
6 cups hot water
2 carrots peeled and shredded
1 stalk of celery, finely chopped
1 tomato, peeled and chopped
1 cup biscuit mix
1 tablespoon finely chopped parsley
6 tablespoons milk
1. In slow cooker, sprinkle beef with dry onion soup mix.
2. Pour hot water over meat. Stir in carrots, celery and tomato.
3. Cover and cook on low 4-6 hours or until meat is tender.
4. Turn control to high. In a small bowl, combine biscuit mix with
parsley.
5. Stir in milk with fork until mixture is moistened.
6. Drop dumpling mixture into slow cooker with a teaspoon.
7. Cover and cook on high for 30 minutes.
Source: Recipe Lion
CINNAMON PEACH SOUP
~Shared by Treva, NC
2 lb ripe peaches
3 whole cloves
3 allspice berries
3 cardamom pods
2 cups freshly squeezed orange juice
3 Tbs fresh lime juice, or to taste
3 Tbs to 4 Tbs honey or brown sugar (or to taste)
1 tsp ground cinnamon
1 tsp ground ginger
1 cup nonfat yogurt
1 Tbs diced candied ginger
Sprigs of fresh mint for garnish
Drop the peaches in a pot of boiling water and boil for 30 seconds.
Rinse them under cold water and slip off the skins. Pit the peaches and
coarsely chop them. Tie the cloves, allspice, and cardamom in
cheesecloth. Combine the peaches, spice bundle, orange juice, lime
juice, honey, cinnamon, and ginger in a heavy saucepan. (The amount of
honey needed well depend on the sweetness of the peaches.) Simmer for
5-10 minutes, or until the fruit is very soft. Remove the spice bundle
and let the soup cool to room temperature. Puree the soup in a blender
and chill. Just before serving, whisk in the yogurt and candied ginger.
Correct the seasoning, adding honey and lime juice to taste. Serve in
glass bowls or wine goblets, garnishing each with a sprig of mint.
1 lb Bottom round steak, cut 1/2" -cubes
2 tb Veg oil
1 c Onion, coarsely chpd
1/4 c Celery, coarsely chpd
1/4 c Carrot, coarsely chpd
1/4 ts Garlic, minced
3 qt Beef stock OR broth
1 c Kidney beans
1 c Pinto beans
1 ds Tabasco Salt and pepper
1/4 c Tomato paste
Soak beans in cold water overnight. Rinse; drain twice until quite dry.
Heat oil in soup pot; brown meat. Add onion, celery, carrots, and
garlic; saute until tender. Add stock and beans; simmer 45 mins or
until beans are tender. Add Tabasco, salt and pepper. Stir in tomato
paste; simmer 5 mins.
Source: Yachtman's Steakhouse, Disney's Yacht Club Resort
2 chicken breasts, cooked and diced
1 lb russet potato, cooked and diced
2 cups corn kernels
1/8 cup onion, diced
1/8 cup red bell pepper, diced
1 cup chicken stock
1 cup heavy whipping cream
1 cup milk
2 teaspoons sugar
2 teaspoons hot sauce
1/8 cup fresh parsley
Directions
Bring chicken stock to a boil. Add milk, cream, chicken, potatoes, red
peppers, onions, corn and sugar. Simmer for 40 minutes. Add parsley and
hot sauce: simmer for 5 minutes.
You will need:
3 quarts water
2 stalks chopped celery
3 sliced carrots
1 1/2 c. shredded cabbage
1 16-oz. can diced tomatoes, or 2 c. freshly chopped
Fill a large pot with the water. Pour in the contents of the jar and
stir. Add the celery, carrots, cabbage and tomatoes and stir. Simmer
for 55 to 60 minutes or until the vegetables are cooked thoroughly.
1 lb margarine
3/4 lb all-purpose flour
1 (23 ounce) can clam juice
1 (25 ounce) can clams, chopped
1 1/2 cups diced celery
1 1/2 cups diced onions
1 1/2 cups diced green peppers
1 2/3 quarts hot milk
1 2/3 ounces salt
1/4 teaspoon white pepper
1/4 teaspoon ground thyme
1 1/2 cups diced potatoes (1/2 inch cubes)
Directions
With melted margarine, combine celery and onions, cook for 5 minutes or
until transparent. Add flour to make roux and mix until smooth. Let it
cook for a few minutes, then add hot clams and juice and half of the
hot milk. Mix until all the flour lumps are smooth. Continue cooking
for about 10 minutes. Add green peppers, potatoes and seasonings.
Combine, cook until potatoes and peppers are done, then add the
remainder of the milk.
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with
green chiles, Italian-style diced tomatoes, tomato juice, water,
coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 1/2 cups heavy cream
Pour stock into a large pot set over medium heat, and bring to a
simmer. Stir in the cubed ham and 2 tablespoons rosemary.
In a large skillet over medium heat, cook diced bacon until crisp. With
a slotted spoon, remove bacon, and add to pot. Drain half of the bacon
grease, and return skillet to medium heat. Stir in onions, leeks,
garlic, and green onions; cook until tender, then add to pot.
Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot;
simmer until vegetables are tender, about 20 minutes. Turn off heat,
and add cream to pot.
2 pounds red potatoes, peeled and cubed
1 large onion, chopped
1 can (49-1/2 ounces) chicken broth
1 pound salmon fillets, cut into 1-inch pieces
1/2 pound sliced bacon, cooked and crumbled
2 cups whole milk
1 cup half-and-half cream
1 tablespoon butter
1/2 teaspoon salt
Pepper to taste
Directions
In a Dutch oven, combine the potatoes, onion and broth. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes
are tender. Add salmon and bacon; cook over medium heat until fish
flakes easily with a fork.
Reduce heat; stir in the milk, cream, butter, salt and pepper; heat
through (do not boil). Thicken if desired. Yield: 14 servings.
2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
1/2 cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1/4 teaspoon ground thyme
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat;
brown the bison in oil, 2 to 3 minutes per side; remove bison and set
aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir
the onion and celery in the oil until soft, about 5 minutes. Add the
garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over
the mixture and stir to coat. Stir in the broth, water, wine, salt,
pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring
to a boil. Return the bison to the mixture and stir through. Reduce
heat; cover and simmer until meat is fork tender, about 1 hour.
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
In a small frying pan place 1/4 cup chicken stock and the onion. Cook
over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in
flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in milk, salt,
onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat
until soup is almost boiling. Do not boil the soup as the milk will
curdle when boiled.
1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 c. ham, browned hamburger, or other cooked meat (optional)
Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover.
Let stand overnight (or, bring to boiling. Reduce heat; simmer 2
minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or
until beans are tender. Drain reserving 2 cups liquid. In Dutch oven
cook bacon until almost crisp. Add onions and garlic. Cook and stir
until vegetables are tender but not brown. Stir in the cooked pinto
beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean
liquid and 2 cups water. Add meat if desired. Bring mixture to boiling.
Cover and simmer 1 hour, stirring occasionally. If soup is too thick,
add water. Serves 8.
Cook acini de pepe according to package directions. Drain, but don't
worry about getting every drop of water out--it's soup after all. I use
frozen spinach, so I put it in the acini de pepe while I am making the
ground beef. That way, the heat of the pasta warms up the spinach, and
the final step doesn't take quite as long.
In a large skillet or wok, saute garlic in the olive oil for about 5
minutes, add ground beef. Cook until beef is thoroughly brown. Drain on
paper towels. Add broth and gravy mix to wok/skillet, simmer on medium
low; stir until mix is completely dissolved plus one minute. Add
spinach, acini de pepe, and ground beef. Simmer until hot, just a few
minutes.
5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
In a large saucepan, combine water, rice with contents of seasoning
packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for
10 minutes. Stir in the celery, carrot and onion.
Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook
8 minutes longer or until rice and vegetables are tender. Yield: 5
servings.
2 c. diced potatoes
1/2 c. chopped onions
1 1/2 c. hot water
1 1/2 tsp. salt
2 1/2 c. milk
1 can crab meat (tuna may be substituted)
2 pkg. frozen creamed corn or 2 cans cream style corn
1 T minced parsley
In 3 quart kettle combine potatoes, onions, water and salt. Bring to
boil and cook 10 minutes. Do not drain. Add other ingredients and cook
over low heat until hot. At serving time top with parsley. Serves 6 to
8.
Wash beans thoroughly. Soak in salt water overnight. Drain beans. Brown
lightly floured stew meat in heavy pot.
Add beans and:
1 lg. onion
2 lb. can tomatoes
3 tsp. cumin
1 1/2 tsp. chili powder
Salt & pepper to taste
1 tbsp. oregano
Instructions
Cover with water. Bring to a boil. Reduce heat and simmer three hours.
Add two diced potatoes. Simmer one hour or more until done. Add celery
and carrots, diced. Add extra chuck roast if desired.
2 cans Jalapeno Beans
2 cans white navy beans
2 cans Campbell's Bean & Bacon soup
2 cup diced ham
1/2 bell pepper, chopped
1 lg. onion, chopped
1 cup water (if cooking in crock pot), or 3 cups water if cooking in
boiler
Combine all ingredients. If cooking in crock pot, cook at least 3 hours
on high or all day on low. If cooking in boiler, cook until thick and
done.
In a Dutch oven or soup kettle over medium-low heat, saute carrots,
onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add
broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and
simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in
a blender or food processor. Return to the kettle and heat through.
Yield: 4 servings (1-1/2 quarts).
1 to 1-1/4 pounds ground pork
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
3 cans (114-1/2 ounces each) ready-to-use chicken broth
1 cup water
2 tablespoons soy sauce
2-1/2 ounces fresh mushrooms, sliced (1 cup)
6 scallions, sliced
1 package (6 ounces) wonton skins, cut into 1/2-inch strips
In a soup pot, brown the pork over medium-high heat for 3 to 5 minutes,
or until no pink remains. Drain off the excess liquid. Reduce the heat
to medium and add the remaining ingredients except the wonton strips;
bring to a boil. Separate the wonton strips and stir into the soup.
Cook for 8 to 10 minutes, or until the wonton strips are cooked.
1 package (4.9 ounces) Betty Crocker au gratin potatoes
2 cups milk
1/2 cup canned Green Giant Niblets vacuum-packed whole kernel corn or
Green Giant Niblets frozen whole kernel corn, thawed
1/4 cup chopped celery
2 cans (14 1/2 ounces each) chicken broth
1 package (9 ounces) Green Giant? frozen cut broccoli
1 1/2 cups shredded Swiss cheese (6 ounces)
Instructions
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to
boiling in 3-quart or larger saucepan or Dutch oven over high heat,
stirring occasionally and breaking up broccoli with fork. Reduce heat;
cover and simmer 15 to 20 minutes, stirring occasionally, until
potatoes are tender. Stir in cheese. Cover and simmer about 5 minutes,
stirring occasionally, just until cheese is melted.
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for posting. Thanks!
1 can (46 ounces) tomato juice
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped onion
1 celery rib with leaves, chopped
2 tablespoons sugar
1/2 teaspoon dried basil
3 to 5 whole cloves
1 bay leaf
In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook
on low for 5-6 hours or until heated through. Discard cloves and bay
leaf. Yield: 6 servings.
BEAN SOUP STOCK
~Shared by Sue B.,
Northern MI
2 tablespoons dried parsley
1 tablespoon thyme
1 tablespoon marjoram
2 bay leaves
2 tablespoons celery seed
1 meaty ham hock (21/2-3 pounds)
3 quarts water
1 tablespoon salt
Measure parsley, thyme, marjoram, bay leaves and celery seed into a
piece of cheesecloth. Tie securely. Add to ham hock, water and salt in
a stock pot. Bring slowly to a boil, removing scum and fat as it floats
to the top. Cover and simmer 2 1/2 to 3 hours; do not boil. Refrigerate
overnight and next day skim off fat from top. Cut ham off bone
reserving only the very lean meat. Dice and return to stock pot with
seasoning pouch. Use stock at once freeze for later use.
1 recipe bean soup stock (see above)
1 can (28 ounce) plum tomatoes, diced
1 white onion, diced
3 celery stalks, diced
4 garlic cloves, peeled
1 1/2 cups dry black beans
1/2 cup dry black eyed peas
1/2 cup dry pearl barley
2 cups cooked penne
Bring stock to a boil in a large kettle. Add tomatoes, onion, celery
and garlic. Thoroughly wash beans, peas and barley; add to stock pot
and simmer 3-4 hours. Stir in pasta and serve.
Note: soup is high in sodium, to further decrease the level, use salt
free or low-sodium canned tomatoes. Keep sodium content in mind when
planning daily sodium intake.
Wash and trim spinach; shake off excess moisture. Cook spinach in
covered saucepan just until leaves begin to wilt. Add stock. Heat just
to boiling. Reduce heat; simmer 5 minutes. In a 350 deg oven, toast
bread until crisp, at 350 degrees, turning once. Cut each slice into
quarters and layer with cheese. Return to oven until cheese melts. Stir
nutmeg into soup; ladle into bowls and top with toasted cheese bread.
1 1/2 cups dry pearl barley
2 cups water
4 quarts chicken or turkey stock
1 yellow onion, chopped
1/2 cup dry yellow split peas
1/4 cup dry egg pastina
2 teaspoons salt
1/4 teaspoon black pepper
Soak barley in 2 cups water overnight. In a large kettle, heat stock
just to boiling. Add barley with soaking liquid and onion. Simmer,
uncovered for 90 minutes. Add peas; simmer an additional 90 minutes or
until barley and peas are tender. Stir in pastina, salt and pepper.
Simmer 5-10 minutes or until pastina is cooked.
Rich and creamy, this delicious potato soup recipe has a subtle flavor
of celery and green onions. Made in minutes, Creamy Irish Potato Soup
will warm the body and the soul, as well as feed a hungry appetite.
It's one of the only easy soup recipes that you'll want to savor
slowly. Crumble in some crackers and enjoy every spoonful. You won't
want to miss a single bite.
Serves: 5 (1 & 1/4 cups each)
Preparation Time: 15 min
Cooking Time: 25 min
2 tablespoons butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 & 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or
Certified Organic)
1/8 teaspoon ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 & 1/2 cups milk
1. Heat the butter in a 3-quart saucepan over medium heat. Add the
onions and celery and cook until they're tender.
2. Stir the broth, black pepper and potatoes in the saucepan and heat
to a boil. Reduce the heat to low. Cover and cook for 15 minutes or
until the potatoes are tender.
3. Place half of the broth mixture and half of the milk in a blender or
food processor. Cover and blend until smooth.
4. Repeat with the remaining broth mixture and remaining milk. Return
to the saucepan and heat through.
Nutrition per Serving: Calories: 184,Fat: 6g,Fiber: 3g,Protein:
6g,Sodium: 384mg
Source: Campbell's Kitchen
WHITE BEAN AND
TOMATO SOUP
~Shared by Treva, NC
Preparation time: 10 min
Cooking time: 40 min
Servings: 4
2 tbsp grated Parmesan cheese
1 cup parsley, finely chopped
1/2 tsp sage, or 1 tsp. fresh, chopped
1 & 1/2 can (15 oz) navy beans, rinsed and drained
2 cups canned crushed tomatoes
1 onion, finely chopped
1 & 1/2 quarts vegetable broth
2 cloves garlic, crushed
2 tbsp olive oil
1 tbsp red wine vinegar
1 bay leaf
1/4 tsp salt (optional)
Combine half the oil and half the garlic in a heavy pot over medium low
heat. Cook 1-2 minutes until fragrant. Stir in onion. Increase heat to
medium and sauté 6-7 minutes or until softened. Stir in tomatoes,
stock, sage and bay leaf. Season with salt and pepper to taste. Simmer
20 minutes. Add beans and simmer 10-15 minutes. While soup is cooking,
combine remaining garlic and salt in a mortar and pound to a paste (or
use a small bowl and a wooden spoon). Add 1 Tbsp chopped parsley and
mash into a paste. Stir in remaining oil, cheese, remaining parsley and
vinegar. Serve soup with a spoonful of sauce. Serve chilled, if
desired.
Nutrition Facts: Calories 320; % Calories From Fat 24.8%; Total
Fat 8.8g; Saturated Fats 1.7g; Mono-unsaturated Fats 5.3g;
Poly-unsaturated Fats 1.2g; Cholesterol 2.7mg; Sodium 2600mg;
Total Carbohydrates 49g; Dietary Fiber 10g; Sugar 9.2g; Protein
15g
TURKEY NOODLE SOUP
~Shared by Treva, NC
Preparation time: 5 min
Servings: 8
Cooking time: 10 min
1/4 cup fresh lemon juice, or more to taste
2 cups frozen baby peas
1/4 cup mint, chopped
1 lb thinly sliced uncooked turkey breast cutlets, cut into 1 in.
pieces, or diced cooked turkey
salt and pepper
1/4 lb fresh pasta, fettuccine, cut in half
3 tbsp olive oil, or lemon-flavored avocado oil
1 & 2/3 quarts chicken broth
1 medium yellow onion, chopped
In a large saucepot over medium-high heat, heat the olive oil. Add the
onion and cook until soft, 3-4 minutes. Stir in the turkey and broth
and bring to simmering. Season with salt and pepper, stir in the
fettuccine, and cook until al dente, 2 minutes longer. Stir in the
peas, mint, and lemon juice. Taste for seasoning and add salt and
pepper, if desired. Serve hot.
Nutrition Facts: Calories 240; % Calories From Fat 31.9% Total Fat 8.5g
Saturated Fats 1.7g Mono-unsaturated Fats 4.5g Poly-unsaturated Fats
1.4g Cholesterol 49mg Sodium 690mg Total Carbohydrates 16g Dietary
Fiber 2.5g Sugar 3.2g Protein 25g
SOUTHWESTERN CHICKEN
AND WHITE BEAN
SOUP
~Shared by Treva, NC
We really like the extra zing of flavor from the fresh cilantro. It
adds a nice burst of color to the dish as well. Simply toss some of the
distinctive herb on top of the soup just before serving.
Prep: 2 minutes
Cook: 13 minutes
2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning
Cooking spray
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed
and drained
1/2 cup green salsa
Light sour cream (optional)
Chopped fresh cilantro (optional)
1. Combine chicken and taco seasoning; toss well to coat. Heat a large
saucepan over medium-high heat. Coat pan with cooking spray. Add
chicken; sauté 2 minutes or until chicken is lightly browned. Add
broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans
remain. Add beans and salsa to pan, stirring well. Bring to a boil.
Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour
cream and cilantro, if desired.
Yield: 6 servings (serving size: 1 cup)
CALORIES 134 (19% from fat); FAT 3g (sat 0.5g,mono 0.6g,poly 0.5g);
IRON 1.1mg; CHOLESTEROL 40mg; CALCIUM 22mg; CARBOHYDRATE 8.5g; SODIUM
623mg; PROTEIN 18g; FIBER 1.8g.
ROASTED ONION &
GARLIC SOUP
~Shared by Treva, NC
Prep: 1 hour
Cook: 10 minutes.
6 medium sweet onions
1 whole garlic bulb
3 cups reduced-sodium chicken broth, divided
1/2 cup buttermilk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/2 cup shredded Swiss cheese
Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. x 1-in.
baking pan coated with cooking spray. Spritz with cooking spray. Bake,
uncovered, at 450° for 50-60 minutes or until tender. When cool enough
to handle, peel the onions and garlic. Place in a blender; add 1 cup of
broth. Cover and process until smooth; transfer to a large saucepan.
Add the buttermilk, thyme, pepper and remaining broth; heat through.
Garnish with cheese.
Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup equals 83 calories, 2 g fat (1 g saturated fat),
7 mg cholesterol, 270 mg sodium, 12 g carbohydrate, 2 g fiber, 5 g
protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
NEW ENGLAND CLAM
CHOWDER
~Shared by Maggie,
TX
5 Servings
Prep: 20 min.
Cook: 35 min.
Ingredients
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained
Directions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to
paper towels to drain; set aside. Saute celery and onion in the
drippings until tender. Add garlic; cook 1 minute longer. Stir in the
potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a
boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until
potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth.
Gradually stir into soup. Bring to a boil; cook and stir for 1-2
minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil).
Crumble the reserved bacon; sprinkle over each serving. Yield: 5
servings.
Nutrition Facts: 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated
fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber,
13 g protein.
Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
Source: Taste of Home
SLOW COOKED DETOX
SOUP
~Shared by Maggie,
TX
Makes: 4 servings
Cooking Time: 8 hr
Ingredients
1 onion, diced
1 carrot, diced
1 cup Brussels sprouts, sliced in half
1 cup baby bok choy, chopped
1 cup cherry tomatoes, chopped
1 cup parsley, chopped
5 celery stalks with leaves included, chopped
1 zucchini, diced
2 cups purified water
3 garlic cloves, minced
1/2 inch piece of ginger, minced
1 tablespoon miso paste
Instructions
In a slow cooker, put all ingredients in, and cook on low for 8 hours.
(Simply set it in the morning and it will be ready when you get home!)
Notes
If you don't use a slow cooker, put all the ingredients in a large pot
and bring to a boil, then simmer for 35 minutes or until vegetables are
tender.
1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons
spice mixture aside. Add pork to remaining spice mixture in bowl,
tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
Add pork mixture to pan; cook 5 minutes or until browned, stirring
occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon
oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or
until tender, stirring occasionally. Return pork to pan. Add reserved 1
1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a
boil. Partially cover, reduce heat, and simmer 25 minutes.
Enjoy a bowl of Asian-inspired seafood soup in just 35 minutes. Fresh
lemon juice lends the soup a tangy, sour flavor. Add more juice, if you
like.
Ingredients
3 cups fat-free, less-sodium chicken broth
1/2 cup presliced mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions
Preparation
Combine first 4 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu
to pan; bring to a boil. Cook 2 minutes or until shrimp are almost
done. Combine cornstarch and water in a small bowl, stirring until
smooth. Add cornstarch mixture to pan; cook 1 minute, stirring
constantly with a whisk. Slowly drizzle egg white into pan, stirring
constantly. Remove from heat; stir in chili oil and onions.
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Diabetic
Choices
GAZPACHO
~Shared by Mary S.,
Nashville, TN
Yield: 1 quart (4 servings)
INGREDIENTS
- 4 medium tomatoes, quartered
- 1 small cucumber, peeled and sliced
- 1/2 medium onion, sliced
- 2 ribs celery, quartered
- 1/2 green bell pepper, cored, seeded, and sliced
- 1/2 cup cold water or 1/2 cup vegetable juice cocktail
- 1 tablespoon plus 1 teaspoon wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons plain or garlic croutons
DIRECTIONS
Core and seed 1 tomato. Chop fine; set aside.
Combine all the remaining ingredients except the croutons in a blender
or food processor. Blend only a few seconds, until the vegetables are
finely chopped and well mixed. The soup should not be smooth.
Add the reserved chopped tomato; chill. Serve very cold, topped with
croutons.
Nutritional Information Per Serving: Calories: 87; Protein: 2 g;
Carbohydrates: 13 g; Cholesterol: 0 g; Sodium: 621 mg; Fat 4 g
Exchanges: 2 Vegetable, 1 Fat
- 1 cup rolled oats (not quick-cooking or instant)
- 1 Tbsp. canola oil
- 1 large onion, chopped
- 1-3 cloves of garlic (to taste),finely minced
- 1 large tomato, seeded and chopped
- 1 carrot, diagonally cut into 1/4-inch slices
- 6 cups fat-free, reduced-sodium chicken or vegetable broth
- 1/2 cup finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
DIRECTIONS
In a large, heavy skillet over medium heat, toast raw oatmeal, stirring
constantly, until oatmeal is lightly browned, about 3 to 5 minutes.
(Oatmeal burns easily, so watch carefully.) Immediately transfer
oatmeal to a small bowl and set aside.
In large pot, heat oil until hot. Add onion, reduce heat to medium and,
stirring frequently, saute onion until soft and pale gold. Add garlic
and continue sauteing a few minutes more. Do not allow onion or garlic
to burn.
Add vegetables and broth. Bring soup to a boil. reduce heat to a simmer
and cook about 10 minutes. Add oatmeal. Simmer 2 minutes more, or until
oatmeal is tender. Add parsley and salt and pepper to taste. Serve
immediately.
Nutritional Information Per Serving: Calories: 100; Protein: 5 g;
Carbohydrates: 14 g; Sodium: 589 mg; Fat 3 g Exchanges: 1 Bread/Starch,
1 Lean-Meat
- Vegetable cooking spray
- 3 cups thinly sliced or chopped cabbage
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed caraway seeds
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1 cup water
- 1 can (15oz) cannellini or Great Northern beans, rinsed,
drained
- 1/2 cup (4 ounces) mostaccioli (penne), uncooked
- Salt and pepper, to taste
Directions
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage
begins to wilt, 8 to 10 minutes.
Add chicken broth, water, and beans to saucepan; heat to boiling. Stir
in pasta; reduce heat and simmer, uncovered, until pasta is al dente,
about 15 minutes. Season to taste with salt and pepper.
- 2 cups (8 ounces) sliced mushrooms
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 2 teaspoons sugar
- 1 quart tomato juice or vegetable juice cocktail
- 1 bay leaf
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon freshly ground pepper
- 1 pound firm, white fish fillets such as catfish, cod, or
perch, cut into 1-inch pieces, thawed if frozen
- 1/4 cup chopped fresh parsley
Directions
In a large saucepan, saute the mushrooms, celery, onion, and garlic in
oil over medium heat about 5 minutes. Add the thyme and sugar; saute 1
minute. Add the tomato juice, bay leaf, pepper sauce, and pepper; bring
to boil.
Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.
Discard the bay leaf; stir in the parsley and serve hot.
Nutritional Information Per Serving: Calories: 115; Protein: 11 g;
Sodium: 480 mg; Cholesterol: 33 mg; Fat: 4 g; Dietary Fiber: 2 g
Sugars: 7 g; Carbohydrate: 11 g Exchanges: 2 Vegetable, 1 Lean Meat
- 1 Tbsp. butter
- 1 onion, finely chopped
- 2 large garlic cloves, chopped
- 1 can (28-oz.) diced tomatoes
- 1 Tbsp. sugar
- 1 tsp. dried thyme
- 1/8 tsp. ground mace
- Pinch of cayenne pepper
- 1/2 cup fat-free half-and-half cream
- Salt and freshly ground black pepper
- 3 Tbsp. snipped dill, for garnish (optional)
Directions
Melt the butter in a small Dutch oven over medium-high heat. Saute the
onion until translucent, 4 minutes. Add the garlic and saute until the
onions are golden, 5 to 6 minutes.
Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.
Bring to a boil, cover, and simmer the soup until the tomatoes and
onion are soft, about 15 minutes.
Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or
use an immersion blender) and reduce the mixture to a puree, either
pulpy or completely smooth, as desired. Blend in the half-and-half.
Season the soup to taste with salt and pepper.
Serve the soup hot, sprinkling one-fourth of the dill over each bowl,
if using.
Nutritional Information Per Serving: Calories: 130; Protein: 4 g;
Sodium: 210 mg; Fat: 7 g; Carbohydrate: 14 g; Cholesterol: 0mg
Click
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for posting. Thanks!
For
Two
GOLDEN MUSHROOM ASPARAGUS SOUP
~Shared by
Patricia, Mesa, AZ
4 ounces fresh mushrooms
4 tablespoons onions
2 tablespoons butter
1 can (10 1/2 ounce) Cheddar cheese soup
1 soup can of water
1 chicken bouillon cube
1/2 cup cooked, chopped asparagus
1 tablespoon chopped chives
Saute mushroom and onions in butter. Mix together with remaining
ingredients and heat to boiling, stirring to keep smooth. Stir until
bouillon is dissolved. Pour into bowls and serve. 2-3 servings.
LEMON SOUP
~Shared by
Patricia, Mesa, AZ
1 can cream of mushroom soup
1 can milk
1 cup dry sherry
1 lemon
Parsley
Mix soup and milk in a saucepan and simmer. Add sherry and juice from
half of the lemon and heat to warm but not boiling. Cut remaining lemon
half in thin slices. Place soup in bowls and float a slice of lemon in
each, sprinkle with parsley.
FRENCH ONION SOUP
~Shared by Maggie,
TX
2 medium onions, chopped
1 teaspoon sugar
6 T butter, divided
1 T flour
1/8 teaspoon black pepper
2-1/2 cups beef broth
2 T grated Parmesan cheese
2 slices French bread, 1" thick
4 slices Provolone Cheese
Saute onions and sugar in 3T butter until golden brown. Stir in flour
and pepper til blended. Gradually stir in broth. Bring to a boil; cook
and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes.
Stir in Parmesan cheese. Meanwhile, melt remaining butter. Add bread.
Cook til brown on both sides. Ladle soup in bowls. Place 1 slice cheese
in each bowl, top with bread and remaining cheese. Bake at 375 degrees
for 10 minutes or until cheese is bubbly. Serves 2.
Source: Adapted from Taste of Home Soup Cookbook, 2008
BLACK BEAN SOUP
~Shared by Maggie,
TX
Serves 2-4, depending on how hungry you are!
2 T olive oil
1 medium red onion, roughly chopped
1/2 – 2 jalapenos, or other small pepper, depending on how spicy you
want it (remove seeds and vein)
5-6 garlic cloves
1 t cumin
1 tsp salt
2 c black beans (add more if you prefer a thicker soup)
6 c water
1/2 c cilantro to garnish
Heat olive oil in large pot (I always start small and end up
transferring—save yourself the trouble and start big). Add onion,
jalapeno, and garlic and begin to brown. Add cumin and salt. Once
onions are tender, add black beans and water and bring to a boil. Lower
to a simmer and cook until flavors have melded, about 20 minutes. Turn
off heat and blend with immersion blender (my favorite tool). If you
don’t have an immersion blender, carefully transfer soup to food
processor or blender and blend in batches. Serve into bowls and
sprinkle with cilantro. Eat immediately!
4 C. water
1 can (14.5 oz) whole peeled plum tomatoes, chopped coarsely (with
juice)
1/2 C. cooked calypso beans (or canned black beans)
juice of 1/2 lemon
To garnish:
1 avocado, sliced
1 C. nonfat plain yogurt
1/4 C. chopped cilantro
crunchy tortilla strips
1. Heat the olive oil and garlic in a medium (3-quart) saucepan over
medium-low heat.
2. When the garlic begins to bubble around the edges, add the onion,
celery, carrot, paprika, cumin, and salt. Turn heat up to medium and
saute for about five minutes, until the onions are softened but not
browned.
3. Add the water, tomatoes, and beans. Bring up to a boil, then turn
heat down to low and simmer for 20 minutes. (While your soup is
simmering, prepare the Crunchy Tortilla Strips following the recipe
below.)
4. Turn off the heat, add lemon juice, and stir.
Crunchy Tortilla Strips:
4 corn tortillas
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. smoked paprika
zest of 1/2 lemon
juice of 1/2 lemon
1. Preheat the oven to 375F and line a baking sheet with parchment
paper.
2. Slice tortillas in half, then cut into 1/2" ribbons.
3. Spread out the tortilla strips on the parchment-lined baking sheet,
then evenly sprinkle them with the remaining ingredients.
1/4 cup minced onion
1 1/2 tablespoons butter
4 tsp. all purpose flour
2 tablespoons medium dry sherry or to taste
1 cup bottle clam juice
Pinch of Cajun seasoning
1/2 tsp. lemon juice or to taste
Dash of hot sauce or to taste
1 cup half and half
1/2 pound crab meat
In large saucepan cook onion in butter (or margarine) over moderately
low heat until softened. Stir in flour and continue stirring the roux
for 3 minutes. Stir in sherry, clam juice, Cajun seasoning, lemon
juice, hot sauce, half and half, and salt and pepper to taste. Simmer
mixture, stirring occasionally for 15 minutes. Add crab meat and heat
mixture until crab meat is heated through. Serves 2.
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for posting. Thanks!
Fluffy clouds of potato gnocchi, tender bites of chicken and fresh
spinach swimming in a sea of thick, rich broth.
Ingredients
3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving
Instructions
In a large soup pot or Dutch oven heat the butter and oil together over
medium heat. Add onion, carrots, celery and garlic. Season with salt
and pepper and cook until tender over medium-low heat about 10 minutes,
stirring often. Sprinkle the flour into the pot and stir into the
vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1
cup at a time, followed by the half & half. Add the cooked chicken.
Bring up to a simmer and maintain for 20 minutes stirring often. Season
with salt and pepper to taste. Cook the gnocchi separately according to
package directions. Add them to the soup along with the spinach. Simmer
until spinach is wilted. Stir in basil. Serve with grated cheese.
Directions:
Combine vegetable broth, and next 4 ingredients. Stir in shrimp and
parsley; chill until ready to serve.
To serve, rub lemon around rim of margarita or martini style glasses,
then dip in seasoned salt. Ladle soup into glasses and garnish with
lemon wedges.
CORN CHOWDER
Ingredients
1 (1-lb) package bacon
4 c. potatoes, peeled & diced
1 stick (1/2 c) butter
1 onion, chopped
1/2 c. flour
4 c. nonfat half-&-half
2 (14-15oz) can cream-style corn
salt & pepper, to taste
Instructions
Cook bacon until crispy. Drain grease from bacon & crumble. Set
aside.
Boil potatoes in salted water for about 10 minutes or until soft, but
not mushy. Drain and set aside.
In a large pot melt butter. Add onions and saute over medium heat until
onions become transparent. Slowly stir in flour until it is combined
evenly with the butter/onions, forming a roux.
Gradually add half&half, whisking constantly until reaching a
gravy-like consistency (if you would like it thinner, just add some
milk to thin it out... just be sure to add a little more salt to keep
the flavor).
Heat over medium heat until it ALMOST starts to boil, stirring often,
then reduce heat to low.
Add drained potatoes, bacon (you may want to save a little bacon to add
as a garnish when ready to serve), corn, salt & pepper and heat for
an additional 10 minutes or so until ready to serve!
GOLDEN WINTER SOUP
Leeks and potatoes provide the base for this hearty vegetable soup, and
butternut squash adds a hint of sweetness. Gruyère toasts add a salty
note.
Melt butter in a large Dutch oven over medium-high heat. Add squash,
potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1
minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20
minutes or until potato is tender, stirring occasionally. Place half of
potato mixture in a blender. Remove center piece of blender lid (to
allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Blend until
smooth. Pour into a large bowl. Repeat procedure with remaining potato
mixture. Stir in half-and-half. Cover and keep warm.
Arrange bread slices in a single layer on a baking sheet; sprinkle
evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle
1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon
chives. Serve 2 bread slices with each serving. Garnish with freshly
ground black pepper, if desired.
1 head (about 2-1/2-3 lbs) cauliflower, core removed and cut into
florets
2 (about 1-1/2 lbs) russet potatoes, peeled and cubed
2-1/2 Tablespoons olive oil, divided
Kosher salt and coarse ground pepper
1/2 cup chopped shallot
1 Tablespoon minced garlic
1/2 teaspoon dried thyme
4 cups chicken stock
1 cup heavy cream
2 cups shredded Monterey Jack cheese, packed (shred yourself)
1/2 cup Frank's Buffalo RedHot Wing Sauce
Directions
Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with
foil and spray with cooking spray. In a large bowl, toss cauliflower
and potatoes with 2 Tablespoons olive oil, salt and pepper. Roast in
the oven for 20 minutes or until tender.
Meanwhile, in a large Dutch oven over medium heat, saute shallot in
remaining 1/2 Tablespoon olive oil until soft; about 3-4 minutes. Add
garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a
boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the
soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir
until cheese is melted and soup is warmed through.
Drizzle a little Frank's on top for an extra kick.
Source: Noble Pig
WINTER'S DAY SOUP
1 T. vegetable oil
2 medium yellow onions (chopped)
3 cloves garlic
5 c. homemade chicken broth
2 t. Worcestershire sauce
4 T. flour
1 medium head cauliflower (chopped)
1 medium bunch broccoli (chopped)
3 medium potatoes (diced)
2 c. heavy cream
2 c. grated extra sharp cheese
Salt and pepper to taste
In a large pot, heat the oil and add the onions and cook for five
minutes. Add the garlic and cook for one minute. Add the chicken stock,
Worcestershire sauce and vegetables and simmer gently for approximately
20 minutes or until vegetables are tender. Stir flour with a little
soup broth and add mixture along with the cream to the broth, stirring
through. Add cheese a little at a time, stirring until completely
melted. Enjoy with thick sliced bread.
AMISH BEEF STEW
3 cups cubed beef
1 onion
8 large cut potatoes
2 cups cut carrots
2 cups cut celery
1/2 cup all-purpose flour
1/4 cup margarine
Salt to taste
Brown beef and onion in flour. Put into pot. Heat on low for two hours.
Add vegetables and 1 cup tomato juice. Continue cooking for one or two
more hours.
SHRIMP CHOWDER
If you like Campbell's cream soup recipes, then you'll love this one!
You can make some of the best chowder you've ever tasted, simply using
their Cream of Potato soup as the base. It's easy, it's delicious, and
it's one of my family's favorite Campbell's soup recipes.
Ingredients
1 1/2 pounds raw shrimp peeled, deveined, and chopped in small pieces
1 8-ounce package Philadelphia cream cheese, cut in small pieces
1 bunch green onions, chopped in small pieces
2 cloves garlic, chopped
4 cans Campbell's Cream of Potato soup
4 soup cans milk (whole milk is best)
2 cans corn, drained
2 tablespoon margarine
pepper, to taste
Instructions
In a large soup pot, melt margarine and saute green onions and garlic
for 3 or 4 minutes.
Add cream cheese, soup, milk, and corn and heat over low until cream
cheese melts and onions are cooked, approximately 25 to 30 minutes.
Meatball soup with white beans and a sea of baby greens. Everything
Italian in one giant pot.
Ingredients
Meatballs:
1 + 1/4 pounds ground beef (I like sirloin)
1/4 cup bread crumbs
1 tablespoon parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon finely chopped parsley
1/2 teaspoon Italian Seasoning
1/2 teaspoon sea or kosher salt
1/8 teaspoon fresh black pepper
Soup:
olive oil, for sauteing
1 large onion, diced
2 medium-ish carrots, diced
1 stalk celery, diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
5 cups chicken broth
1 can cannellini beans, drained and rinsed
4 - 5 cups baby kale or baby spinach, stems removed
1 tablespoon fresh basil or parsley, chopped
fresh grated Parmesan or Romano cheese, for serving
croutons, for serving, optional
Instructions
Combine the meatball ingredients together with a fork. Form into
1-inch-sized meatballs. In a big soup pot or dutch oven heat enough oil
to generously cover bottom of pan over medium heat.
Cook the meatballs in two batches, turning to brown them on all sides.
Remove to paper towels and drain off the oil.
Add a few more tablespoons of oil over medium-low heat and add the
onion, carrots, celery, garlic and Italian seasoning. Season well with
salt and pepper. Cook stirring often 10 minutes.
Stir in broth, beans and add the meatballs back in. Simmer 25 minutes,
tasting often and re-seasoning as needed.
Add the baby kale and fresh basil: simmer 5 - 10 more minutes until
wilted.
Serve with Parmesan cheese and croutons or crusty bread.
INGREDIENTS
2 cans (15 ounces) black beans
1 can (15 ounces) diced tomatoes, with juice
2 tablespoons olive oil
1 onion, chopped
3 slices bacon, diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 jalapeño pepper, seeded and chopped
1 1/2 cups chicken broth
Juice of half a lime
Salt and pepper, to taste
Sour cream, to garnish
2 slices bacon, cooked and crumbled to garnish
Chopped fresh cilantro, to garnish
INSTRUCTIONS
Drain beans and rinse with water. Place beans and tomatoes (with juice)
in a food processor or blender, processing until smooth.
In a large pot, heat oil over medium-high heat. Add onions, bacon and
garlic, sautéing until onions are soft and bacon is crisp. Add cumin
and jalapeño, stirring to combine.
Pour in pureed mixture and chicken broth. Bring to a boil.
Once boiling, reduce heat to medium. Cover pot and simmer for 15
minutes. Remove from heat and stir in lime juice. Season to taste with
salt and pepper.
Ladle soup into bowls. Garnish each with sour cream, bacon and
cilantro, then serve.
Source: Home Made Simple
30-MINUTE CHICKEN
AND DUMPLINGS
This delicious, thick, rich, and creamy stew is packed with flavor and
chunks of chicken, peas, carrots and delicious dumplings. Plus, with a
few quick shortcuts it's ready in just 30 minutes.
Servings: Makes 8 cups
Active Time: 15 min
Total Time: 30 min
Ingredients:
4 cups chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cups all-purpose flour
3 cups milk
2 cups frozen peas and carrots
Dumplings:
2 cups flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk
Directions:
1. In heavy bottomed Dutch oven or large wide pot, over medium heat,
add chicken broth, water, butter and all seasonings. Cover and bring to
a boil.
2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup
mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and
shake vigorously to combine well. You will create a smooth flour
mixture for thickening your sauce called a slurry. Slowly pour the
slurry into broth, stirring constantly. Add frozen vegetables. Cover.
4. Combine dumpling ingredients in a medium bowl. Mix well with a fork.
Remove cover from stew and stir well. Drop dumplings into stew one
tablespoon at a time, use a 1 tablespoon scoop to make it even easier.
Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
Source: Donna Elick of TheSlowRoastedItalian.com
CHILI MAC SOUP
1 pound Ground Beef or Turkey
1 Yellow Onion, thinly sliced in half moons
1 Green Bell Pepper, thinly sliced in 1-inch long pieces
Canola oil, for sauteing
1 tablespoon Chile Powder
1 teaspoon Oregano
1 teaspoon Smoked Paprika
1 teaspoon Cumin
1/2 teaspoon Sea or Kosher Salt, plus more to taste
Cayenne pepper, optional, amount up to you
1/8 teaspoon Fresh Black Pepper, plus more to taste
1 14 ounce can Cannelini Beans with juices
1 14 ounce can Diced Tomatoes
2 14 ounce cans Chicken Broth (low salt)
12 ounces Medium-size Pasta Shells (like Barila Whole-grain)
Shredded Cheddar, for serving
Sour Cream, for serving
1. In a large skillet brown the ground beef over medium heat crumbling
it apart as it cooks. Meanwhile in a large soup pot saute the onion and
green pepper in enough oil to lightly cover bottom of the pan.
2. When the onion and peppers are tender add all of the herbs and
spices including the salt and pepper with a little more oil if needed.
Cook for 2 to 3 more minutes.
3. Drain the grease from the ground beef and add to the onion mixture
along with the beans, tomatoes and broth. Bring to a simmer and cook
for 25 minutes, stirring occasionally. Taste halfway through and season
as needed, and again at the end.
4. Cook the pasta separately according to package directions. Drain and
toss with a teaspoon of olive oil.
5. To serve spoon pasta into bowl, ladle soup over top. Serve with
shredded cheese and sour cream.
"Use this roux-thickened soup base made with chicken bouillon cubes as
a canvas to create an endless variety of cream soups from the palate of
your imagination."
Ingredients:
1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste
Directions:
1. Melt butter in a saucepan. Add flour and make a paste. Add milk and
bouillon cubes. Cook over low heat until thickened. Add pepper to
taste. Add more milk when adding the other soup ingredients, depending
on the thickness you desire.
2. To this base you may add steamed broccoli and American cheese; or
chunks of baked potato (peel and all) with American cheese, bacon
pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks
that have been cleaned well, steamed, and chopped; or cooked asparagus
cut in pieces (if canned asparagus is used, add some of the liquid as
well), topped with grated cheese and bacon pieces.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
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to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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Recipes is for use at your own discretion. Confer with health
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