What could be better than hot soup for a cold day? Try the many recipes below! For more ideas, see the Recipe Index page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Posted By: SoCalPam
Put 2 quarts of chicken broth in a pot. Next, toss in the remains of a really good rice pilaf (seasoned). Add in some Thanksgiving turkey (kept in the freezer, of course) and some mushrooms that weren't getting any younger. 2 tsp. of powdered onion and I have soup! It's been simmering in the crock pot all day. I may make some quesadillas to go with it.
Posted By: laurajean
4 C chicken broth
1 sm. cabbage, chopped (about 10 cups)
1 med onion, chopped
2 cloves garlic, minced
1/2 lb fully cooked smoked sausage, halved lengthwise and sliced (or you could brown some ground sausage, hamburger, ground turkey or ground turkey sausage...or you don't have to add any meat at all)
1/2 cup all purpose flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
In a Dutch oven, bring broth, cabbage, onion and garlic to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage; heat through. In a bowl, combine the flour, salt and pepper. Gradually add stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings
Posted By: Michelle Rothwell
1 1/2 quarts homemade chicken stock
1 can coconut milk
1 pint whipping cream
1 lb. chicken cut in small pieces
5 jalepeno peppers, diced (For mild soup, take the seeds out.)
1 tbsp. fresh ginger
Juice of one large lime
Chopped cilantro for garnish
Simmer all ingredients until meat is cooked through. Garnish with cilantro. Serves 6 -8. Preparation time 1 hour if your chicken stock is all ready.
Posted By: laurajean
The original recipe is the kind of thing you put into jars and give as gifts - which I did for Christmas this year.
1/2 cup dry split peas
1 envelope onion soup mix (OR 1/2 c. beef bouillon granules and 1/4 cup dried minced onion)
1/4 cup pearl barley
1/2 cup dry lentils
2 tsp Italian seasoning
1/2 cup long grain rice (I use brown rice, but white is good, too)
(And I added 2 TBS crispy garlic bits in mine)
1/2 cup small macaroni (like alphabet, orzo, etc)
I put all of this into a zip-loc bag, but put the macaroni into a separate bag. Additional ingredients: 1 lb. ground beef (or ground Turkey, ground turkey sausage; 14/16 oz pkg. of turkey kielbasa, diced; 2 cups diced ham, etc); 3 qt. water; 1 can (28 oz) diced tomatoes, undrained (I puree my tomatoes in the blender...it makes a nice, rich broth, PLUS two of mine won't eat stuff with chunks of tomatoes!...but you can do it either way!)
In a large pot, brown meat; drain. Add water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add macaroni; cover and simmer 15-20 minutes or until ingredients are tender. This is also good as a vegetarian dish. The meat is a tasty addition, but it is still a hearty and tasty soup without any meat.
Posted By: Carli3
8 6-in. corn tortillas
1 c. onion, chopped
6 boneless skinless chicken breasts
3 garlic cloves, pressed
1/2 tsp. chili powder
1/2 tsp. ground cumin
4 cans chicken broth
2 cans diced tomatoes (undrained)
1-2 4oz. cans diced green chilies (undrained)
Fresh cilantro
Cheddar Cheese to grate over top of each bowl of soup
2 limes sliced into wedges (optional)
Preheat oven to 400 deg. Cut tortillas into strips. Place flat on baking sheet. Bake 7-8 minutes or until crisp. Salt if desired. Meanwhile, chop onion and cut chicken into bite sized pieces. Heat large soup pot over med-high heat. Spray with Pam or other vegetable oil. Add chicken. Cook and stir for 3 minutes. Add onion, pressed garlic, chili powder and cumin. Cook another 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil, reduce heat and simmer 10 minutes. Snip cilantro. Divide tortilla strips among bowls. Ladle soup over tortillas. Shred cheese over the top. Sprinkle soup with cilantro. Garnish with lime wedge.
Posted By: Briva
From a cookbook by Darra Goldstein, who wrote A La Russe, A Taste of Russia and Vegetarian Hearth. The cabbage pie is baked in a crust and served in a bowl to which you add the roasted veggie broth.
Cabbage Pie
For the dough:
2 cups of flour
1/2 lb. (2 sticks of butter)
1 cup of sour cream
1 beaten egg
Note: I have used margarine and nonfat, plain yogurt with good results.
Cabbage filling:
4 tbsp butter
1 small head of cabbage (2 1/2 lb.) cored and coarsely grated
1 cup of water
2 tsp salt
6 tbsp sugar
2 tbsp cider vinegar and black pepper to taste.
Place flour and butter in a processor until like fine cornmeal. Add sour cream and pulse again until blended and it pulls away from the sides (I have a manual pastry blender). Shape into 2 balls, wrap in wax paper and chill 1 hr (this will be the top and bottom pie crust for a 9 x 13 x 2 pan). Melt the butter in a large skillet, add the grated cabbage, stirring to coat. Stir in remaining ingredients. Cook, covered over med-low heat until cabbage softens, about 20 minutes. Then cook, uncovered for about 10 minutes until liquid evaporates. Preheat oven to 425.
On a floured board roll 1 ball of dough into a rectangle, 12 x 15. Fit this into a 9 x 13 pan. Spoon the cabbage filling evenly over the dough. Roll out 2nd ball into a rectangle just bigger than the pan and lay over filling, turning edges under. Brush with beaten egg. Bake until crisp and brown 25-30 minutes. Cut into large squares, in wide soup plate pour broth over pie squares, serve at once.
Roasted Vegetable Broth
1 large onion, unpeeled and quartered
6 garlic cloves, unpeeled and whole
2 leeks with one inch of green part, sliced lengthwise and rinsed well
4 large carrots, unpeeled and halved
1 parsnip, peeled and halved
1 small turnip, peeled and quartered
1/2 lb. button mushrooms, left whole
2 tbsp olive oil
1 cup water or white wine and 2 quarts of water
large handful of parsley sprigs
1/2 lb. cabbage, chopped (about 1/2 a medium head)
a bay leaf
1 1/2 tsp peppercorns
1/4 tsp dried savory
1/2 tsp salt
Preheat oven to 400. On large roasting pan drizzled with olive oil place onion, garlic, leeks, carrots, parsnip, turnip, mushrooms. Roast, stirring 2-3 times until browned, about 45 minutes. Place in stock pot. Deglaze roasting pan with 1 cup of water or wine, scraping bits. Pour this liquid into stock pot with vegetables. Add 2 quarts of water, parsley, cabbage, bay leaf, peppercorns and savory. Bring to boil, then simmer 1 1/2 hours. Strain, press down vegetables, season broth to taste.
Posted By: clw
2-3 Chicken Breasts, Cooked and diced
2 cans green chiles (diced and peeled) or 1-2 fresh green chiles
1 onion
2 cans white shoe peg corn
6 slices cooked Bacon (optional)
3 cloves fresh garlic or 1 tsp Garlic powder
1/4 tsp black pepper or more to taste
Salt to taste
2 cans chicken broth or equivalent in bouillon or fresh chicken stock
1 can evaporated milk
Grated Sharp cheddar cheese (save to garnish when serving)
Brown onion in large skillet, add cooked diced chicken breasts and brown.
Add chicken broth and everything else EXCEPT evaporated milk. Bring to boil and then turn down to simmer. A few minutes before serving, add your evaporated milk. Pour into bowls and add grated cheddar cheese as a garnish.
Posted By: Briva
2 quarts water
1 Knorr veggie broth cube
1/4 of a head of cabbage, shredded
1/2 onion thinly sliced
2-4 carrots thinly sliced
1/2 rutabaga or turnip, diced
1 diced potato
Add the above to a soup pot and bring to boil. Cook for 15-20 minutes. Then add 1/2 zucchini thinly sliced or yellow summer squash, a cup of frozen peas, a cup of frozen corn. Bring back to a boil and cook for 10 more minutes. Add a couple of chopped chives and 4-6 oz of rice noodles, or those thin soup noodles and cook until done, about 5-10 minutes. Finally add 2 tablespoons of soy sauce or Kikkoman Memmi sauce if you can find it (that is a soup base that has soy sauce and fish sauce in it-found it at a asian market). We serve this with bean sprouts and fresh basil or cilantro as a garnish. Makes a big pot and we warm up bowls of it for leftovers.
Posted By: laurajean
1 16 oz pkg. of frozen, chopped broccoli
1 small onion, coarsely chopped
1 to 2 cloves garlic, halved
2 cans chicken or vegetable broth
1/4 cup fresh parsley or cilantro
3/4 cup fat free half and half
1/2 cup skim milk
1 1/2 TBS cornstarch
1 tsp salt
1 tsp dill weed
dash pepper
Combine the broccoli, onion, garlic, parsley/cilantro and broth in a lg. saucepan. Bring to a boil. Cover and simmer for 12-15 minutes, or until broccoli is tender. Remove from heat, uncover and let cool for 15 minutes. Stir together cream, milk and cornstarch until smooth; set aside. Puree the broccoli mixture in a blender (in batches) until smooth. Return to saucepan. Stir in the cream/cornstarch mixture, salt, pepper, and dill weed (and any other herbs/spices you like). Bring to a simmer, cover and cook for 10-15 min or until thickened. (If you store this in the fridge it becomes even thicker, so you might want to add some more water or broth to thin it out a little bit.)
Posted By: laurajean
canned biscuits (I cut each biscuit into fourths)
or...
flour tortillas cut into 1 inch squares
Drop them in the simmering stew, simmer for about 10-15 minutes.
Posted By: Sherri
1 pkg. (9 oz.) three-cheese tortellini
6 cups chicken broth
1 bag (8 oz.) shredded carrots
1 large can chicken (white meat)
dried basil leaves
Cook tortellini following package directions. Drain and reserve. In a large soup pot, bring broth to a boil. Add carrots and cook for 3 - 4 minutes or until tender. Add chicken and cooked tortellini and heat through. Sprinkle with basil.
Posted By: Sherri
2 lb. ground beef
1 large onion, chopped
1 pkg. ranch dressing
1 pkg. taco seasoning
4 cans diced tomatoes
1 can red beans
1 can diced green chilies
1 can whole kernel corn
1 can pinto beans
Sour cream
Shredded cheddar cheese or cheese blend
Tortilla chips
Brown meat and onion; drain. Combine all ingredients in a large pot. (Do not drain beans, corn, tomatoes, and chilies.) Bring to a boil. Simmer 30-40 minutes. Ladle into bowls; top with cheese and sour cream. Serve with chips and cornbread.
Posted By: laurajean
6 cups water
1 can (16 oz) kidney beans, rinsed and drained
1 pkg. (16 oz) frozen mixed vegetables
2 TBS beef bouillon granules
1 TBS dried minced onion
1 bay leaf
1 teaspoon dried basil
1 tsp salt
1/2 tsp pepper
4 oz spaghetti, broken into 2 inch pieces
24 cooked meatballs
1 can (14.5 oz) stewed tomatoes
In a Dutch oven or soup kettle, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf. Yield: 10-12 servings.
*This is the way the recipe appears in the cookbook. Here are my variations on this recipe.
Posted By: Briva
I used to make this as baby food, I bought beef shank steak (mostly bone.) Our grocer cuts them in small pieces. I boiled that with a few cups of water for 30 min then added what ever veggies I had on hand - a bit of onion, carrots, potatoes, zucchini, butternut squash, cabbage. Cook until the veggies are tender, debone whatever meat, and puree along with the veggies. Also did this with chicken. Add enough veggies and you can get a nice hearty mush.
Posted By: Briva
4 cups water
4 cups chopped potatoes
3/4 cup diced carrots
1 cup diced onions
4 large cloves garlic, minced
1 tsp basil
1 tbsp sunflower oil
4 cups chopped zucchini
1/2 cup heavy cream
1 cup milk
1/4 cup minced fresh italian parsley
2 tbsp minced fresh dill weed
1 tsp salt
dash of ground black pepper
Bring water to a boil in a 4-qt soup pot. Add potatoes and carrots and cook until tender. Meanwhile, in a preheated fry pan, saute the onions, garlic, and basil in oil on medium heat. When the onions just begin to brown, add zucchini and continue to cook until tender. Combine zucchini mixture with potato mixture and puree in blender. Return to pot, add cream, milk and parsley, dill, salt and pepper, stir well, heat until hot enough to serve. 8 servings.
Posted By: Briva
1 1/2 cups uncooked green lentils
1/3 cup uncooked barley or brown rice
8 cups water
1 tbsp sunflower oil
1 cup chopped onion
1 cup chopped carrots
4 cloves garlic, minced
1 tsp dried whole thyme
1 tsp basil
1/2 tsp oregano
1 1/2 cups sliced celery
1/2 cup minced fresh italian parsley
1 tsp salt or 1 tbsp tamari, 1/2 tsp black pepper
Sort through the lentils to remove any pebbles and rinse. Combine the lentils, barley, and water in a 4 qt soup pot and cook 1 hour, leaving cover slightly ajar, add more water as needed. Heat the oil in fry pan and saute the onions, carrots and garlic with the thyme, basil and oregano. After the onions begin to brown, add celery. Cook a few minutes more and add to lentils. Simmer for another 45 minutes, covered, stirring occasionally. Check seasonings. Add parsley, salt or tamari and pepper and serve. 8 servings.
Posted By: Briva
This is considered the vegetarian's alternative to chicken soup. Miso is said to have special healing qualities. (According to the cookbook). It is high in protein and vitamin B12.
8 cups water or stock
1/4 cup sunflower oil
1 1/2 cups chopped onion
6 large cloves garlic, minced
1 1-in piece fresh ginger root, peeled and minced
2 cups thinly sliced carrots
1 cup sliced mushrooms
2 cups chopped chinese cabbage, bok choy or celery
1 square tofu, drained, pressed, and cut into small cubes
cayenne pepper or freshly ground black pepper
1 tbsp tamari (I substitute a good soy sauce)
1/2 miso (This is a fermented soybean paste-Japanese)
1/2 cup warm water
1/2 cup minced fresh italian parsley
4 scallions, sliced
Begin heating the water or stock in a 4-qt soup pot.
Heat 2 tbsp oil in a wok and saute onions, garlic, and ginger over medium heat. Add carrots a few minutes later. As vegetables begin to brown, add mushrooms and chinese cabbage (bok choy or celery). Cook 2 minutes and longer and add to hot stock in soup pot, and lower to a simmer. Wipe out the wok and heat the remaining 2 tbsp oil. Saute tofu. Cook until brown and firm, adding pepper or cayenne as it cooks and stirring occasionally. Just when it looks done, pour the tamari over it and stir in quickly. Cook another minute, then add to soup pot. Thin miso with warm water, and add to soup just before serving, along with the parsley. Don't allow soup to boil, keep it on very low heat. Taste for seasoning, garnish with scallions. 8 servings.
Posted By: Briva
This soup has an unusual ingredient indigenous to New England, fiddleheads (fern). It tastes somewhere between asparagus and spinach which may be a good substitute.
5 cups water
2 cups fiddleheads, washed and cleaned
1 tbsp sunflower oil
3/4 cup onion rings, sliced in half (about 2 onions)
1 cup sliced carrots
3 large garlic cloves, minced
1/2 tsp tarragon
1/2 tsp dried leaf thyme
1 cup zucchini, cut into julienne sticks 2-in long
2 cups sliced mushrooms
2 cups chopped red swiss chard
4 cups milk
1 tsp salt, dash of black pepper
1 tbsp fresh minced dill weed
2 tbsp minced fresh italian parsley
Boil 2 cups water in a pot, add fiddleheads, and simmer 5 minutes. Drain and rinse under cold water, drain again, and set aside. Meanwhile, set a 4-qt soup pot over medium heat and add oil. When hot, add onions, carrots, garlic, tarragon and thyme. Cook over medium heat, stirring occasionally. When onions begin to brown, add zucchini. Cook 2 minutes more and add mushrooms and swiss chard. Cook 3-4 minutes more until mushrooms are just tender. Add remaining 3 cups of water and milk to vegetables, along with the salt, pepper, dill weed parsley and fiddleheads. Simmer on low heat 10-15 minutes covered, stirring occasionally and serve. 6-8 servings
Posted By: Bobbi
1 Tablespoon vegetable oil
1/2 cup onion
1 large garlic clove, minced
3 1/2 cups chicken broth
1-15 oz Great Northern beans, drained and rinsed
1 1/2 cups water
6 oz tomato paste
1 teaspoon Italian herb seasoning(or basil, thyme, oregano)
1/4 teaspoon black pepper
2 cups sliced zucchini
10 oz. frozen mixed vegetables
1/3 cup small pasta (I use small shells)
Saute' onion and garlic in oil until tender. Add beans, broth, water, tomato paste, herbs and pepper. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Add zucchini, mixed vegetables and pasta. Return to boil, stirring occasionally. Uncover and reduce heat to low. Cook for additional 8-10 minutes. Freeze up to 4 months.
Posted By: Briva
2 tbsp butter
1 cup finely chopped onion
3 cloves garlic, minced
1 1/2 tsp basil
2 tsp thyme
6 cups chopped broccoli (1 large head, including some leaves, leaving a few florets whole)
4 cups water or veggie stock
1 cup heavy cream (I've used evaporated milk)
4 tbsp flour
1 tsp salt
freshly ground black pepper or cayenne pepper (just a dash of this one)
In a 4-qt soup pot heat butter on medium heat. When hot, add onions, garlic, basil and thyme. When onions begin to brown, add broccoli. Saute until tender; don't overcook. then pull out your blender. Add 3 cups water or soup stock to pot, then blend approx. half the soup until smooth. If mixture is too liquid in the blender, it will try to jump out, in which case drain some of the excess liquid back into the soup. Pour pureed broccoli back into soup pot and add remaining cup water or stock.
In a small bowl, mix the cream and flour and stir until smooth and lumps are gone. Begin to heat soup on low heat and add cream-flour mixture. Then add salt and pepper. Don't allow to boil. Simmer uncovered 30 minutes more and serve. Makes 6 serving. Note: Cream of Spinach: Substitute 10 cups packed fresh spinach for the broccoli. Follow instructions above adding 1 tbsp lemon juice at the end.
Posted By: Briva
2 tbsp butter
1 1/2 cups chopped onion
2 28-oz cans crushed tomatoes
juice of 1 lemon
2 cups water or veggie stock
1 cup heavy cream (I've used evaporated milk)
4 tbsps flour
1/3 cup minced fresh Italian parsley
1/2 tsp salt
dash of white (or black) pepper
Heat the butter in a 10-in fry pan and saute the onions over medium heat, cooking until golden brown. Combine the onions and tomatoes in a 3-qt soup pot. Add lemon juice and water or stock and simmer on low heat, covered, for 45 minutes, stirring occasionally. Mix cream and flour together until smooth. Add to soup pot, and return to a simmer, uncovered. Add parsley, salt and pepper. Serve. Makes 6 servings.
Posted By: Briva
4 cups water or veggie soup stock
1 cup chopped potatoes
3/4 cup diced carrot
2 bay leaves
1 tbsp sunflower oil
3/4 cup diced onion
3/4 cup chopped celery
1 tsp basil
1/2 cup diced green pepper
1 cup corn kernels, fresh or frozen
1 cup frozen lima beans
1 15 oz can whole tomatoes, coarsely chopped and the juice of 2 cups chopped fresh tomatoes
2 cups water
3/4 cup alphabet noodles
1/2 tsp salt. dash of black pepper
1/2 tsp honey
Bring water or stock to a boil in a 3-qt soup pot over medium heat. Add potatoes, carrots, and bay leaves and cover. Cook until potatoes are just tender, then lower heat to a simmer. Set 10-in fry pan over medium heat; add oil then onion, celery and basil. After 2 min add green pepper and saute until tender; do not overcook. Add onion mixture, corn, lima beans and tomatoes to soup pot. In separate saucepan bring 2 cups water to boil. Add alphabet noodles and cook until just tender (about 5 min). Add to soup pot along with salt, pepper and honey. Cook 5 min more and serve. About 8 servings
Posted By: Sheril
5 T oil, divided
2 lb. well-trimmed beef, cut into 1-inch or small cubes
flour
1/2 tsp nutmeg
1 T chili powder
4 medium onions, sliced
1 tsp minced garlic
5-6 cups water
up to 1 tsp red pepper
3/4 cup tomato sauce
carrots and peas (optional)
1/2 cup chunky peanut butter
steamed rice
hot sauce
In a large heavy kettle, heat 3 T oil. Roll beef cubes in flour, and brown in hot oil. While this is cooking, add nutmeg and chili powder. When meat is browned, add onion, garlic, water, red pepper to taste, and tomato sauce. Simmer until meat is tender. If desired, add carrots and peas while the sew is simmering. A few minutes before serving, heat peanut butter and the remaining oil (can be done in microwave). Stir peanut butter mixture well, and pour it into the beef stew over low heat. Once the peanut butter mixture is well absorbed into the stew (about 15 minutes), serve over steamed rice. Hot sauce is optional.
Posted By: Sheril
1 medium-size ripe avocado
1 cup light sour cream
1 tsp lemon juice
1/4 tsp tabasco
1 envelope chicken-flavored bouillon
Combine ingredients in a food processor. Process for one minute. Pour into bowls and serve cold.
Posted By: Sheril
2 cups tomato juice
1 large clove garlic, pressed
5 tomatoes, chopped
1/2 cup olive oil
3 T cider vinegar
1 green pepper, chopped
2 cucumbers, peeled and chopped
1 onion, chopped
dash of tabasco
salt to taste
In blender, puree tomato juice, garlic, and tomatoes. Add remaining ingredients and chill before serving.
Posted By: Sheril
8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
sliced green onions, grated cheese, and chopped bacon for toppings.
Put all ingredients down to and including pepper into the crock pot. Add water to within 1" of the top of the crock pot. Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.
Posted By: twinglemimi
Ground beef, browned (optional - you can do without the meat or add left over meats)
3 or 4 cans of your favorite canned vegetables
Add everything, including the water
1 15/16 ounce can of tomato sauce
1 packet of spaghetti seasoning for flavor
Bring to a boil and simmer for 30 minutes or so to allow flavors to mix well. Serve over elbow macaroni or rice, or just with crackers. It is also good to add your favorite grated cheese if you would like.
Posted By: Sheril
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can corn (drained)
1 can stewed or diced tomatoes (1 lb. 12 oz) (not drained)
1 package powdered ranch dressing
1 package taco seasoning
about 4 cups of water.
1/2 to 1 lb. hamburger (optional) cooked/drained
plus
grated cheese
corn bread or tortilla chips
sour cream (optional)
Cook all day on low in your crock pot.
Posted by Reise
Recipe courtesy Rachael Ray
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Posted By: NM Stephanie
2C instant non-fat dry milk
3/4 c cornstarch
1/4 c chicken bouillon granules
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp pepper
3c mix = 9 cans of soup
Combine 1/3 c mix with 1 1/4 c water in a 1 qt saucepan. Stir until smooth. Boil gently 2-3 minutes stirring constantly. Add extra ingredients from the list below depending on which soup you desire.
Cream of Chicken- add extra bouillon and/or chopped chicken
Cream of celery- add 1/2 tsp celery salad or 1 T minced celery leaves
Cream of Mushroom- add 1 T dried mushrooms
Posted by: Darla
1 to 1-1/2 lb. ground beef
1 small to medium onion, chopped
Salt/Pepper
8 cups sliced potatoes (leave skin on)
4 cups water
1 Tblsp salt
2 Tblsp dried parsley (or 10 sprigs fresh)
6 cups milk
4 cups shredded cheddar cheese (or more if you like it more cheesy)
Garlic Powder
Brown ground beef and onion and season with salt and pepper to taste. While cooking, slice potatoes and put in pot with water and salt. Boil until tender (about 20 minutes). Use a hand blender to puree, or transfer to a blender and puree. Add milk and heat up. Add cheese, garlic powder and browned ground beef/onion and heat until HOT. Add more salt and pepper as needed. Serve with whole wheat bread.
Posted By: Karla B
1 c chicken stock
2 tbl heavy cream
1 egg yolk (for thickening)
Whisk cream and yolk into hot stock. Simmer 1 minute. Do not boil!
Posted By: Sheril
2 T unsalted butter
1/2 cup chopped onions
1 (28-ounce) can diced tomatoes
1 cup chicken stock
1 cup heavy cream
sour cream, for garnish (optional)
Melt butter in a 3-quart heavy-bottomed saucepan. Add onions and saute for 2 minutes. Add tomatoes, chicken stock, and cream to onions. Bring to a boil, reduce heat, and simmer 5 minutes. Pour into a blender or food processor. Blend until smooth. Pour into soup bowls, garnish with sour cream, and serve.
Posted By: Briva
2 cups uncooked black beans (turtle peas)
6 cups water
2 bay leaves
2 tblsp sunflower oil
1 cup chopped onion
4 cloves garlic
2 cups chopped celery (leaves included)
1 cup diced carrots
1/2 tsp cumin seed
1 tsp basil
1/2 tsp celery seed
dash cayenne pepper
1/4 cup minced fresh Italian parsley
juice of one lemon
1 tsp salt
sour cream
Sort through and wash beans. Combine with the water and soak 6 to 8 hours. Cook the beans in a 3-qt soup pot on medium heat, covered, until soft (1 1/2 to 2 hrs or 30-45 minutes in a pressure cooker). Pour 2/3 of the beans into a blender and puree. Return to heat, and add bay leaves, and simmer uncovered, stirring occasionally. Heat the oil in a large skillet and saute' the onions, garlic, celery, carrot, cumin, basil, celery seed and cayenne until the vegetables are tender (10-15 min). Add to the beans, along with the parsley, lemon juice, and salt. Add 2 cups or more water to thin the soup to a desirable consistency. Cook another 1/2 hour, stirring occasionally, and serve topped
with a dollop of sour cream. 8 servings.
6 cups water or stock
6 cups diced potatoes (peeled or unpeeled your choice)
4 tblsp butter
2 cups thinly sliced leeks (wash well, and don't use the upper tough tops)
1 cup celery
1 tsp dried leaf thyme
1 1/2 tsps dried dill weed
1 tsp salt
black pepper to taste
2 tblsp flour
1 cup heavy cream (I substitute a can of evaporated milk)
1/2 cup minced fresh parsley
Bring water or stock to a boil in soup pot. Add potatoes. Cover and cook until tender (20-25 min). Turn off heat and puree 3/4 of the potatoes in blender. Pour back into soup pot. In a 10-in fry pan, melt 2 tblsp butter and saute the leeks, celery, thyme and dill weed until the leeks are well coated with butter. Cover and cook on low heat until the leeks are tender (10-15 min). Add to the potatoes along with the salt and pepper. In the same pan in which the leeks sauteed, melt the remaining butter then add the flour. Brown for 1 min on low heat. Whisk in the cream/milk and turn off heat. Add to the soup, then add the parsley. Simmer 10-15 min, uncovered, and serve. If you allow the soup to
sit before serving, you will need to thin it with some milk or water. 8 servings
4 large potatoes, diced (peeled or unpeeled your choice)
4 cups water or stock
2-3 bay leaves
1 tblsp butter
1 cup chopped onion
1 tsp cumin seed
3 cups corn kernels, fresh or frozen
2 tblsp flour
1 cup heavy cream (I use evaporated milk)
2 cups grated cheese (combination of Monterey Jack and cheddar or your favorites)
1 tblsp chopped fresh chives
1/2 cup minced fresh Italian parsley
1 tsp salt
dash of black pepper
Combine potatoes, water or stock, and bay leaves in a 3-qt soup pot. Bring to a boil and simmer, covered, until tender. Meanwhile, melt the butter in a fry pan and saute the onions with cumin until brown. Add to soup, and add corn. Mix flour with cream/milk until smooth, then add slowly to soup. Add grated cheeses about 1/2 cup at a time, and stir until melted. Keep heat low and watch bottom of pot. When all the cheese is melted in, add chives and parsley, season with salt and pepper and serve. 6-8 servings.
Posted By: Sheril
Some ground beef, cooked, drained and put into your crock pot or pot.
1 can of corn, drained
1 can of pinto beans, drained
1 can of red beans, drained
1 package of taco seasoning
1 package of ranch dressing mix
1 can of stewed tomatoes (I leave the juice in)
1 or more cups of water
Cook all day on low or for as long as you want. Serve it with grated cheese and corn bread.
Posted By: Sheril
See the story that goes with the soup below.
1 full boneless, skinless chicken breast
6 cups of water
3 small to medium white or yellow potatoes, unpeeled and diced
2/3 cup each garbanzo, kidney and cut green beans, well drained
1 1/3 cup instant mashed potatoes
1 bunch chopped green onions
2 tablespoons olive oil or other cooking oil
3-4 teaspoons minced garlic
6-8 chicken bouillon cubes or 6-8 teaspoons bouillon powder
2 tablespoons onion flakes
1/2 cup chopped cilantro
1 1/2 teaspoons basil
3/4 teaspoon white pepper
3/4 teaspoon paprika
corn on the cob
capers- 1 teaspoon per serving
avocado- 2-3 slices per serving
heavy cream
Use a 6 quart stockpot. Cook the chicken with 2 bouillon cubes in 2 cups of water until well done. Take the stockpot off the burner. Remove the chicken from the broth and chop or dice then return to stockpot. Saute' the garlic in the oil in a small skillet until garlic is tender. Add the onion flakes to the garlic and stir together then add to the chicken and broth. Add four cups of water and the rest of the bouillon. Return to the burner to start cooking. Add the other ingredients in this order- potatoes (whisk in and then stir to dissolve) kidney, garbanzo and green beans, green onions, spices.
Cook until the potatoes are tender. Then simmer for 10 minutes. Use scissors to cut off the foot of cilantro and rinse in two changes of cold water. Chop or cut with scissors and add just before serving. Cilantro is sold in small bunches and looks something like parsley.) Cut the corn into three pieces, cook separately until tender. Add a piece to each bowl when serving. At the table, garnish with capers, avocado and cream.
MARTYRED: THE CHET BITTERMAN STORY
(One had a belief to kill for...the other , a faith to die for.)
SYNOPSIS
January 19, 1981, Bogota, Columbia: Chet Bitterman is torn from his family at gunpoint by what is believed to be a splinter faction of the infamous Columbian terrorist organization, M-19. The ultimatum arrives a few days later: All Wycliffe Bible Translators must break off their work and leave Columbia immediately, or Chet will be killed.
Chet's wife, Brenda, and the Wycliffe staff face an impossible decision: giving in - giving Chet his life - would set a precedent for terrorist kidnappings all over the world. In the meantime, Chet, held captive somewhere in Columbia, desperately tries to establish a relationship with his captors as the minutes to his execution tick away...
DIRECTOR NOTES
It's a sobering question: if we, who lead such comfortable lives, were suddenly thrust into real danger, what would become of our faith? We'd like to believe that we would preach like the prophets and face death without flinching. But how do we know? What is our faith really made of? Is it so rooted in tradition, ritual and habit that it would wither and die if these supports were suddenly stripped away? Or would it flourish with sudden freedom, once our idols of self preservation stopped blocking the light?
This play represents a man, a family, and a organization who found out...
Posted By: Lynn
4 large baking potatoes (8 oz. each)
2/3 c. butter
2/3 c. flour
6 cups milk
salt and pepper to taste
4 green onions, chopped and divided
12 sliced bacon, cooked and crumbled
8 oz. sour cream
1 1/2 cups cheddar cheese
Melt margarine in pan over low heat, add flour stirring until smooth. Cook 1 min. stirring constantly. Gradually add milk, cook over med. heat stirring constantly until thick and bubbly. Add potato, salt and pepper, 2 tbsp. green onion, 1/2 of the bacon, and 1 c. cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk in necessary. Garnish with remaining green onion, bacon, and cheese. Bake the potatoes in the oven at 350 degrees until done...1 to 1 1/2 hours(just depends on the size/lb.. of potatoes), allow them to cool, and then cut into cubes(keeping on the skin). Some people do not like the skin, so you can scoop the the potatoes and throw the skins away.
Posted By: Michele B
4 cups peeled tomato chunks
3 scallions, chopped
1 jalapeno, seeded and sliced
1 lime
1 red pepper, seeded and chopped
Salt
Pepper
Tabasco pepper sauce
In food processor combine tomatoes, scallions, jalapeno, juice of the lime, and red peppers. Process until smooth. Season with salt, pepper and a dash of Tabasco pepper sauce to taste. Chill and serve.
PEELED TOMATOES
Bring a large pot of water to a rolling boil. Using a paring knife make an X on the bottom of each tomato. Lower tomatoes into boiling water for 30 to 45 seconds. Remove tomatoes to a bowl of ice water to stop cooking process. Tomatoes can now be peeled with fingers.
Posted By: Michele B
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saute 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
Posted By: Michyele B
1 1/2 pounds ripe tomatoes
1 garlic clove
1/2 cup well-chilled chicken or vegetable broth
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Juice of a lime, to taste
Tabasco, or to taste
1/2 California avocado, cut into 1/2-inch dice
2 teaspoons minced fresh chives
Fill a large pot with water and bring to a boil. Core each tomato and cut a small "x" in the skin on the opposite end. Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel. Immediately transfer the tomatoes to a large bowl of iced water. Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife. Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.
In a blender or food processor puree the garlic clove and the chopped tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to puree until smooth. Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold. Taste and adjust seasoning with Tabasco , salt, pepper and lime juice. Divide the avocado and the chives between two chilled bowls and ladle the soup over them.
Posted By: Michyele B
1 1/2 pounds ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 tablespoons freshly grated Parmesan cheese, optional
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
Posted By: Michele B
3 tablespoons unsalted butter
3 cups sliced leeks, about 2 large leeks, white and light green parts only, cleaned, and halved
3 tablespoons all-purpose flour
4 cups chicken stock
2 large sourdough rounds (boules), or 4 smaller rounds
4 slices thick-cut, apple-smoked bacon, finely diced
1/4 cup heavy cream
8 ounces crumbled Stilton or other good quality blue-veined cheese
3/4 teaspoon salt
1/8 teaspoon ground white pepper
Melt the butter in a medium stockpot or Dutch oven over medium-high heat. Add the leeks and saute until softened and tender, 2 to 3 minutes, stirring occasionally. Add the flour and cook, stirring constantly, for about 1 minute. Slowly add the chicken stock, whisking until it is fully incorporated. Bring the mixture to a boil, and then lower the heat to allow the mixture to cook at a simmer for 20 minutes. Cut the top 1/3 off the sourdough rounds and reserve for croutons. Hollow out the remaining bread round, leaving about 1-inch around the sides, and 1 1/2 to 2 inches on the bottom. Save 3 cups of the inside portion of the bread, chopped, for the soup. Set aside. Cut the reserved top 1/3 portion of the bread rounds into a small dice, enough to equal 2 cups chopped. Place the bacon in a medium skillet over medium-low heat and cook until the bacon is browned and crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Set aside for a garnish. Increase the heat to medium and add the 2 cups of diced bread. Cook, stirring, until the bread is golden and toasted, about 7 minutes. Remove from the heat and set aside to use as a garnish with the soup. Remove the simmered soup from the heat and add the reserved 3 cups of the sourdough removed from the inside of the bread rounds to the hot soup. Let the bread sit in the soup for 5 minutes. Add the cream and 6 ounces of the crumbled Stilton to the soup and, in batches, transfer the soup mixture to a blender or food processor. Process the soup until smooth and slightly thickened, about 30 seconds per batch. Return the soup mixture to the stockpot or Dutch oven and heat over medium heat until heated through. Season with salt and white pepper.
Place the hollowed out bread rounds onto plates and ladle the soup into the hollowed out portion. Garnish the soup with the remaining 2 ounces of crumbled blue cheese, the toasted sourdough croutons, and the bacon. Serve immediately.
Posted By: Michele B
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes
2 cans whole baby clams and their juice
Deviled Ham Melts:
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon. Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
Posted By: Michele B
2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saute 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
Posted By: Michele B
1 pound black beans, picked over, rinsed and drained
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 carrot, diced
2 cloves
1 head garlic, halved crosswise
2 bay leaves
2 teaspoons dried oregano
2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon)
9 cups water
2 teaspoons kosher salt
1/4 to 1/3 cup dry sherry or dark rum
Freshly ground pepper
1/2 to 1 teaspoon balsamic vinegar
Optional serving garnishes: Sour cream or creme fraiche, minced scallion or chives, crumbled cheese such as feta, queso fresco, or grated cheddar, diced red bell pepper, diced avocado, or minced jalapeno. Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour. Drain, and reserve the beans. In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours. Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth. Additional water can be added to desired consistency. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
Posted By: Michele B
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Posted By: Dadia
1 lb. ground beef
1/4 C. bread crumbs
1/4 C. Parmesan cheese, plus extra for garnish
3/4 t. onion salt
2 t. minced garlic
1 T. olive oil
1 1/2 C. finely chopped onions
1 can (28 oz.) Italian-style tomatoes -- crushed
1 can (6 oz.) tomato paste
1 can (14.5 oz.) beef broth
1 C. water
1/2 t. sugar
1/2 t. dried basil leaves
1/4 t. dried thyme leaves
1/4 t. dried oregano leaves
1/4 C. chopped fresh parsley
1 pkg. (12 oz.) cheese ravioli
Brown and drain ground beef in a large pot. Combine bread crumbs, Parmesan cheese, onion salt, garlic, oil, onions, tomatoes, tomato paste, beef broth, water, sugar, basil, thyme, oregano and parsley. Bring to a boil, then reduce heat. Simmer uncovered at least 30 minutes, stirring occasionally. Cook ravioli in a separate pot according to package instructions. Drain and add to soup. Salt to taste. Serve with a freshly grated Parmesan cheese. You can add more broth for a soupier consistency. NOTE: This comes out very thick and is in essence a ravioli with meat sauce unless you add a significant amount of extra broth. It's wonderful in cooler/cold weather and very filling when served with crusty garlic bread.
Posted By: Michele B
4 all-purpose potatoes, such as russets, peeled and cut into quarters
4 carrots, peeled and cut into large pieces on a diagonal
3 ribs celery, cut into large pieces on an angle
1 large onion, cut into large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, eyeball it
2 cups chicken broth
3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
1 cup tomato sauce
1/4 cup chopped flat-leaf parsley
Crusty Portuguese bread or other chewy, farm bread, for passing at the table. Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
Posted By: Michele B
1 tube jumbo bake-off butter biscuits (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Posted By: Michele B
1/4 cup minced green onions, with tops
1/2 cup minced mushrooms
1 tablespoon olive oil
Dash of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon crumbled dried oregano
1 teaspoon fresh lemon juice
6 cups brown chicken stock, made with extra oregano and garlic
1/4 pound vermicelli, broken
1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken
3 eggs, beaten
1 cup half-and-half
6 tablespoons freshly grated Romano, plus extra for garnish
Salt, black pepper and minced fresh oregano
Dash paprika
Minced fresh Italian parsley leaves
Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli. Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken. Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil. Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano. Sprinkle with paprika and Italian parsley and pass extra Romano at the table.
Chicken Balls:
1 1/2 cups ground white-meat chicken
2 tablespoons finely minced fresh parsley leaves
1 egg, beaten
1/2 cup fine bread crumbs
1 tablespoon freshly grated Romano
1/4 teaspoon each salt and pepper
Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes.
Posted By: Michele B
1 pound ground beef
1 can cheese soup with 1/2 can of water
1 (16-ounce) package processed cheese with jalapeno peppers
1 (15-ounce) can kidney beans, well drained
1 (15-ounce) can black beans, well drained
1 cup medium or hot salsa
6 medium individual rounds dark rye bread, unsliced
Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.
Posted By: Michele B
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Posted By: Michele B
8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Posted By: Michele B
Poached chicken and chicken broth:
1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
Posted By: Michele B
2 cucumbers, diced
3 large tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups tomato juice
Salt
Pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Juice of 1 lime
Tabasco
In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
Posted By: Sherri
1 can (14 oz) black beans
1 can (16 oz) fat free chicken broth
1 cup chopped onion
1 tsp. garlic powder
1/2 cup salsa (mild, medium, or hot)
Drain and rinse black beans. Process all ingredients in food processor or blender. Place pureed mixture in saucepan and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Each serving can be garnished with a tsp. of fat free sour cream if desired.
Posted By: Michele B
1 batch of light roux, recipe follows
3 quarts of seafood stock (chicken stock is fine if you dont have shrimp hulls)
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters , liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1 /2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste (can be found in the spice section of your market)
In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.
ROUX ** (You can also find jarred Roux at some gourmet markets)
1 cup flour
1 cup vegetable oil
In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.
Posted By: Dadia
7 0z package of pasta
2 table spoons of vegetable oil
2 cloves of garlic
2 cubes of tomato bouillon
5 cups of water
Heat up the pasta in oil until its golden brown. Next, put garlic, cubes of tomato bouillon, and water in the blender and liquefy. Then pour in the liquid mixture and bring to a slow boil for about 20 minutes.
Posted By: Michele B
3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup finely chopped shallots
2 pounds white cultivated mushrooms, thinly sliced
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup cream Sherry
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth, reserving 1/2 cup
1/2 cup milk
Ground nutmeg to taste, about 1/4 teaspoon
1/2 cup sour cream
In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper, and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.
Posted By: Michele B
If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chilies, posole, tomatoes, and oregano and cook for another 5 minutes. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
Posted By: Michele B
1 tablespoon butter
1 large onion, minced
2 roughly chopped celery stalks, plus 2 stalks, diced
2 roughly chopped small carrots, plus 1, diced
3 cloves garlic, minced
1 cup dry white wine
6 cups chicken stock or canned chicken broth, heated
2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
1 bay leaf
Salt and freshly ground pepper
3 to 4 pound chicken, cut into 8 pieces and backbone removed
2 tablespoons cornstarch
1/2 cup heavy cream or half-and-half
Fresh lemon juice
Buttermilk dumplings, recipe follows
Minced fresh chives or parsley, as a garnish
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.
Buttermilk Dumplings:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons minced parsley or dill
Freshly ground pepper
3 tablespoons cold unsalted butter, cut into bits
1/2 cup buttermilk, or more, if necessary
Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough. Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
Posted By: Michele B
rosemary
leeks or onions
garlic
thyme
salt
white pepper (to preserve the clarity of the soup)
carrots
celery
peas (if you like them)
sage
Posted By: Michele B
1 half chicken, breast and leg meat
4 cups low sodium canned chicken stock, warmed
1/2 cup soy sauce
2 tablespoons minced ginger
2 scallions, sliced
2 cloves garlic, minced
1/2 pound fresh spinach, chopped
2 tablespoons peanut or vegetable oil
1 carrot, shredded
4 ounces Angel hair pasta
Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.
Posted By: Michele B
Marinade:
2 large egg whites
1 tablespoon dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound boneless, skinless chicken breast, cut into thin strips
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
10 dried Chinese mushrooms, soaked in hot water for 20 minutes
1/2 cup frozen organic peas
Soup Base:
6 cups chicken stock
2 tablespoons dry sherry
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon coarse salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
2 eggs, lightly beaten
4 scallions, white and green parts, thinly sliced for garnish
In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight. Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities. Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.
Posted By: Michele B
1 15 1/2 oz. can black beans, rinsed and drained
1 15 1/2 oz. can red kidney beans, rinsed and drained
1 15 1/2 oz. can garbanzo beans, rinsed and drained
1 14 1/2 oz. can crushed tomatoes
1 medium onion, chopped
1 16 oz. package frozen mixed vegetables
4 cloves garlic, minced
1 14 1/2 oz. can vegetable broth
1/4 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbsp. dried parsley
Combine ingredients in crock pot. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). At end of cooking, turn crock pot to high and prepare dumplings.
Cornmeal Dumplings
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbsp. sugar (or Succanat)
1 egg, beaten
2 Tbsp. skim milk
2 tsp. oil
In a medium bowl, stir together flour, cornmeal, baking powder, and sugar. In a small bowl, combine egg, milk, and oil Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover and cook 30 minutes more without lifting lid until end of cooking. 8 servings
Posted by Laura in TX
10 medium potatoes
2 1/2 cups water
1 tsp. salt
2 Tbsp. finely chopped celery
1/2 tsp. marjoram
5 green onions, chopped
3 Tablespoons margarine
3 Tablespoons flour
3 cups milk
1/2 tsp. pepper
1 1/2 cups shredded Swiss cheese (or cheddar)
Cube potatoes and place in large, heavy kettle with water, salt, celery, marjoram, and white part of onions. Bring to a boil. Reduce heat and simmer for 30 minutes.Remove from heat and mash undrained vegetable. Set aside.
In another saucepan melt margarine and blend in flour. Cook until mixture bubbles, stirring constantly. Slowly add milk and cook until thickened, stirring constantly. Stir white sauce into potato mixture. Add green onion tops, pepper and cheese. Heat over medium to low heat until cheese melts.
Posted by Sheril
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
1/2 tsp pepper
Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Heat and stir until it thickens. Use as you would the canned product. Makes the equivalent of 9 cans of soup, at a cost of pennies per recipe.
Mushroom: add 1/2 cup finely chopped mushrooms.
Celery: add 1/2 cup minced celery.
Potato: add 1 cup cooked diced potatoes.
Chicken: add 1/2 cup cooked chicken.
Vegetable: add 3/4 cup cooked vegetables.
Broccoli: add 1 cup cooked chopped broccoli.