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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Today's issue is the first of two installments of our past Monthly Theme topic of
Winter Soups. I had so many submissions that it made sense to make two issues from them.
Our current Monthly Theme topic is: Penny Pincher Recipes. You can read all about it in the
Monthly Theme section. Please be sure to use the handy email link you'll find there for submitting your prized
penny-pinching keepers.
Since the last issue where I mentioned the Great Northern Escape, a trip to Frankenmuth, Michigan and to Mississauga, Ontario, Canada in October, we've had interest in sharing a ride or hotel. If you would like to attend and join someone else in sharing expenses, please contact me using this email link: Great Northern Escape for details.
What an issue, not just in quantity but quality as well. There are so many great recipes shared today, as well as something to make you think and laugh. Oh, if you sent in recipes and you do not see yours in today's issue, don't forget that the remaining recipes will be posted next Sunday. Please join me in thanking the following for their help in the first half of our
Monthly Theme recipes:
Marilyn, Canton, OH
Patti, Aurora, NB
Angelique, TX
Johnny, LA
Gerryl "Ann" M., Wadsworth, OH
Jean, Syracuse, NY
Treva, Eastern TN
Rita, Niceville, FL
Lisa H., Belmont, NC
Elizabeth, Tupelo, OK
Robyn, Auckland, New Zealand
Pat, Merritt Island, FL
Pam, OH
Beverley, Montreal, Canada
Luanne, FL
Linda H., Carmel, NY
Leasa, IA
Larry Holmes, Ontario, Canada
Terry, Bedford, TX
Helen H., N. Ft. Myers, FL
Carol, NY
Linda, Iberia, MO
Chaya G., Israel
Kat, Spain
Shirley, WA State
Brenda, AL
I hope you find something to save and savor in today's issue. Have a wonderful day and we'll see you here again on Wednesday, God willing.
Psst!
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.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
THREE THINGS
Shared by Marilyn, Canton, OH
Three things in life that, once gone, never come back -
1. Time
2. Words
3. Opportunity
Three things in life that can destroy a person -
1. Anger
2. Pride
3. An unforgiving spirit
Three things in life that you should never lose -
1. Hope
2. Peace
3. Honesty
Three things in life that are most valuable -
1. Love
2. Loved ones
3. Kindness
Three things in life that are never certain -
1. Fortune
2. Success
3. Dreams
Three things that are absolutely constant -
1. God the Father
2. God the Son
3. God the Holy Spirit
I ask the Lord to bless you, as I pray for you today; to guide you and protect you, as you go along your way. God's love is always with you, God's promises are true. And when you give God all your cares, you know God will see you through.
Pass this along to people you want God to bless - I just did!
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!
Making homemade soup can be as easy or difficult as you choose to make it; for me the easier the better. The following tips on soup making come from the Home Cooking section at
about.com. I took special note on adding a potato to cure over salted soup (I can get carried away).
• The best soups are made with a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time with a good soup or stew.
• Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
• A hot soup will help recondition the palate between meal courses or after consumption of
alcoholic beverages.
• Ideally, cold soups should be served in chilled dishes.
• If the soup is not intended as the main course, you can count on one quart to serve six; as a main dish, plan on two servings per quart.
• Since liquids boil at a lower temperature at high altitudes, you may need to extend recipe cooking times at altitudes above 2500 feet.
• To reduce the fat content, make the soup the day before, chill and scrape off the fat that rises to the top. If you don't have time to chill the soup, use an unprinted paper towel to soak up oil from the surface.
• Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.
• Check seasonings of cold soups just before serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
• If your hot soup ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the potato and serve. (Save the potato for the cook's treat!)
• Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.
• Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.
Other helpful soup tips:
• To make meat or some vegetable stocks, roast the vegetables and or bones in some olive oil in an open pan in the oven, and then add all of them and the roasting pan bits to the broth along with some fresh herbs and spices. Simmer, then stain out the chunks before using the broth to make the rest of the soup.
• Fresh chopped parsley added in the last few minutes of cooking adds a wonderful fresh flavor to soups and stews.
• Precook your pasta before adding it to the soup. It doesn't bring all the starch with it and can be added last so it doesn't get overcooked. You can even use leftover pasta that you have stored in the fridge.
• Add the vegetables to your soup in the order of the time it takes to cook them. Carrots, onions and potatoes first, zucchini, fresh corn frozen peas, etc. during the last 10 minutes.
• Try making soups with 'everything' in them, potatoes, barley, beans, lentils, rice, pasta, an d lots of veggies too. (Barley needs about 1 1/2 hr. to cook)
• To make a cream soup without all the cream, for each qt. of cold water add 1/2 can of evaporated milk and approx. 2 c. of powdered milk. Do not boil; cook this type of soup in a double boiler.
• Don't forget a dash or garlic, this is the 'vanilla' of soup making.
• A pinch of red pepper flakes makes a wonderful addition to most soups.
• Freeze your soups in serving size jars, pails etc. to be ready as needed.
• To make a good base for your soup, you can use any of the following: canned soups, such as tomato or mushroom or cream of chicken canned tomatoes or tomato juice, canned chicken broth, homemade stocks, commercial soup bases, oxo type cubes or powders, the addition of some bacon, clam or seafood broth
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!
Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for
Penny Pincher Recipes? Since we've shared many 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
Penny Pincher Recipes with us.
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 favorite recipes in this month's theme topic of
Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. 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.
Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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, 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 you wish to submit an item from another web site, be sure that web site 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.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here:
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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Your birthday (month and day required)
Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
21st Cheri W. in Ocala, Florida
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
This Maxine was shared by Patti, Aurora, NB
WHAT TO BUY
Shared by Angelique, TX
If you want someone who will bring you the paper without first tearing it apart to remove the sports section ...
then buy a dog.
If you want someone willing to make a fool of himself simply over the joy of seeing you
then buy a dog.
If you want someone who will eat whatever you put in front of him and never says it's not quite as good as his mother made it ...
then buy a dog.
If you want someone always willing to go out, at any hour, for as long and wherever you want ...
then buy a dog.
If you want someone who will never touch the remote, doesn't care about football, and can sit next to you as you watch romantic movies ...
then buy a dog.
If you want someone who is content to get up on your bed just to warm your feet and whom you can push off if he snores ...
then buy a dog.
If you want someone who never criticizes what you do, doesn't care if you are pretty or ugly, fat or thin, young or old, who acts as if every word you say is especially worthy of listening to, and loves you unconditionally, perpetually ...
then buy a dog.
But, on the other hand, if you want someone who will never come when you call, ignores you totally when you come home, leaves hair all over the place, walks all over you, runs around all night and only comes home to eat and sleep, and acts as if your entire existence is solely to ensure his happiness ...
then buy a cat.
QUICK WITS
I saw two dogs walk over to a parking meter. One said to the other, "How do you like that? Pay toilets."
Do you know about the two TV antennas that got married? The wedding was terrible, but the reception was terrific.
Do you know what you get when you play a country song backward? You get your job back, you get your house back, your wife back, your truck back ...
LOL
Shared by Johnny, LA
The doctor was examining a young model who was having tremendous pain in her side.
"My dear, you have acute appendicitis," the doctor said.
The woman became quite angry and yelled, "Don't try flirting with me, I just want to be examined, not complimented."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
In honor of Super Bowl XLI where the challengers are the Chicago Bears and the Indianapolis Colts...
CHICAGO
SPINACH SOUP
This delicious and nutritious vegetarian soup recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot.
1 1/2 tsp. corn oil
1 1/2 C yellow onions, medium diced
1/2 C sliced green onions, both green and white parts
1 3/4 C peeled Yukon Gold potatoes, medium diced
3/4 lb. cleaned spinach leaves
1 1/2 quarts vegetable stock
1/2 C heavy cream
2 1/4 tsp. kosher salt
3/4 tsp. pepper
In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a
boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.
Tip:
It is important to cook, cool and pureé this soup very quickly!
Adapted from soup served at Adobe Grill, Indianapolis and Chicago
1/4 cup butter
4 lbs butternut squash, peeled and diced
salt and pepper
1 onion diced
2 cloves garlic minced
sprig of fresh thyme or epazote
1 bay leaf
3 cups lobster stock (from the cooked Lobster or use Lobster Bouillon paste instead)
2 chipotle peppers in adobe sauce or just use the chipotles without sauce
1/4 cup heavy cream
1 1/2 lb cooked lobster to equal 8 to 10 oz of Lobster meat
Cook squash with 2 Tbs butter in heavy duty skillet, season with salt and pepper, over medium high heat, turning until squash is caramelized but still firm, about 15 to 20 minutes. In another saucepot, melt 2 Tbs butter and cook thyme, garlic, bay leaf to extract flavors. Add to squash along with lobster stock and peppers. Bring to a boil, simmer about 20 to 25 minutes until squash is tender. Remove thyme and bay leaf. Carefully transfer mixture to a blender and blend smooth. Return mixture to pot and add heavy cream. Divide cooked lobster meat in bowls and ladle on soup. Garnish with thyme or epazote.
Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
Serves 4 to 6.
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Winter Soup Favorites
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1 stick butter
1 large onion
2 packs frozen crawfish tails, thawed
2 cans cream corn
2 large cans evaporated milk
3 cans Campbell's cream of potato soup
Tony Chachere's seasoning
Saute onion in melted butter then transfer to slow cooker. Add crawfish tails, corn, milk, soup and liberal amounts of seasoning. Cook on low for an hour, stirring once or twice. Serve by itself or over cooked rice.
CROCK POT POTATO SOUP
~Submitted by Johnny, LA
I would add smoke sausage to mine when I put it in the pot. ~Johnny
5 C. water
1/3 C. butter
1/2 Tbs. parsley flakes
1 tablespoon salt
6 potatoes, peeled & cubed
2 onions, chopped
1 13-ounce can evaporated milk
Put all ingredients except evaporated milk into crock-pot. Cook on high 4 hours or on low for 8 hours. Add milk last 2 hours.
Serve with Corn Bread.
BEAN AND BACON SOUP
~Submitted by Johnny, LA
8 oz. thick sliced bacon, cut into 1" pieces (about 6 slices)
1 large onion, sliced
2 large cloves garlic, crushed
2 medium carrots, diced
2 cans cannelloni beans, drained (19 oz. each)
2 cans beef broth (14 oz. each)
1 can crushed tomatoes,
Pepper to taste
1/4 cup chopped parsley (optional)
In large pot or kettle, cook bacon over medium heat. Stir frequently about 5 minutes until bacon fat appears in pan. Add onion and garlic. Cover; cook about 5 minutes. Stir frequently until soft. Stir in carrots; cover. Cook 5 minutes more. Add beans, beef, broth and tomatoes. Bring to boil over medium heat. Reduce heat to low. Simmer gently about 5 minutes. Measure 3 cups soup solids and 1 cup soup liquid; set aside to cool. Cover and refrigerate to use in sausage and bean stews. Season with pepper; garnish with parsley if desired.
Serves 4
Source: My Old Recipes
ANN’S EASY WHITE CHILI WITH CHICKEN
~Submitted by Gerryl "Ann" M., Wadsworth, OH
INGREDIENTS:
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
3 15-ounce cans white beans, drained
3 14.5 oz. can chicken broth
2 4-ounce cans diced green chiles*
1 4-ounce can chopped jalapenos*
3 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast( about 1 lb.)
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro
*If you don't like it too hot, leave out the jalapenos
DIRECTIONS:
In a 4-quart pot, saute the onion and garlic in oil until onions are tender. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.
Yield: 8 generous helpings
CRABMEAT SOUP
~Submitted by Jean, Syracuse, NY
This recipe is from NZ and is made with fresh crab meat. It serves about 6 people and is served with French bread. Enjoy.
Ingredients
2 cans asparagus soup
2 cans coconut cream
1 tablespoon curry
1/2 can water
150 gms fresh crab meat
1 tablespoon soy sauce
squeeze of lemon juice
salt and pepper
Instructions
Mix all ingredients together except the crab meat. Place in a pot and heat through. Add the crab meat and heat again.
FRENCH WINTER VEGETABLE SOUP
~Submitted by Jean, Syracuse, NY
Ingredients
6 cups water
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 medium onion, cut into 1/4-inch dice
2 medium Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice (about 3/4 pound)
3 medium leeks, white and pale green parts only, thinly sliced
3-4 medium carrots, peeled and cut into 1/4-inch dice
3 medium parsnips, peeled and cut into 1/4-inch dice
2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice
1 small celery root, peeled and cut into 1/4-inch dice
1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice
2 garlic cloves, smashed
Freshly ground pepper
Instructions
In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally. Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving. The soup will keep for up to 4 days, covered, in the refrigerator.
Yield: 6 servings
MANHATTAN CLAM CHOWDER
~Submitted by Jean, Syracuse, NY
Manhattan clam chowder differs from New England clam chowder in a few ways: New England is a cream base, Manhattan has a tomato base. Manhattan also has more vegetables than New England clam chowder. Either way, they are both delicious.
3 slices bacon, diced*
1-1/2 teaspoons dried thyme
1 cup sliced onions
3 cups cubed, pared potatoes
1/2 cup diced celery
5 cups hot water
2 teaspoons salt
1/8 teaspoon pepper
1 can (1 pound 13 ounces) tomatoes
1-1/2 cups diced, pared carrots
3 cups clam liquid
3 dozen shucked raw hard-shell clams
1 Tablespoon snipped parsley
* On fast days, omit bacon and substitute 3 Tablespoons vegetable oil.
Saute bacon until crisp in deep kettle. Stir in 1 teaspoon of thyme and the onions; cook, stirring occasionally, until tender. Add potatoes, celery, water, salt, and pepper. Simmer, covered, 5 minutes. Add tomatoes, carrots, and clam liquid. (Add water, if necessary, to make 3 cups.) Simmer, uncovered, over very low heat 1 hour. Meanwhile, pick over clams to remove any shells. Cut clams into small pieces. Add to soup mixture with parsley and 1/2 teaspoon thyme. Simmer, uncovered, 10 minutes. Add salt to taste.
Makes 6 to 8 servings
CREAMY BROCCOLI SOUP
~Submitted by Jean, Syracuse, NY
1/4 cup chopped onion
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
8 oz. (1/2 lb.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
COOK and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium.
ADD milk and cream cheese; cook until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.
Great Substitute
Prepare as directed, using VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product.
Great Substitute
Substitute 1 pkg. (10 oz.) frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped; for the broccoli.
SALMON CLAM CHOWDER
~Submitted by Jean, Syracuse, NY
1 tablespoon butter
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1 clove garlic, finely minced
3 cups diced potatoes (diced)
1 cup diced carrots
1 cup chicken broth
1 cup water
1/2 teaspoon dill seeds
1 cup diced zucchini
1 can salmon, drained
1 1/2 cups milk
1 can cream-style corn (fresh is even better)
Salt & pepper
Chopped fresh parsley
2 tablespoons butter
In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
Stir in potatoes, carrots, broth, water and dill. Bring to boil.
Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes. Sprinkle with fresh parsley and a tab of butter floating on top
CREAM SOUP MIX
~Submitted by Jean, Syracuse, NY
2 cup instant nonfat dry milk powder
3/4 cup cornstarch
1/4 cup bouillon granules/powder
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper
Combine all ingredients; mix well. Store in an airtight container. Yield: 3 c. dry mix.
For condensed soup substitute:
Blend 1/3 cup mix and 1 1/4 cup water in a 1 qt. saucepan or microwave-safe dish until smooth. Bring to boil or microwave for 2 1/2 - 3 minutes. Stir occasionally; cool. Use as a substitute for one 10 3/4 oz. can condensed cream of chicken, celery or mushroom soup.
4 avocados, peeled & seeded
1 (8 oz.) can of crabmeat
1 onion, chopped very finely
4 tbs. butter
1 tbs. all purpose flour
1/2 tsp. garlic powder
4 cups chicken stock
2 cups heavy cream
Salt & pepper to taste
Mash avocados and crabmeat. Saute onion in butter. Add flour, garlic powder, and chicken stock. Whip until smooth. Add avocado and crab mixture to the liquid. Simmer for 20 minutes. Add cream and season to taste. Serve either hot or very cold.
NOTE: Light cream may be substituted for heavy cream.
BLACK BEAN AND SMOKED TURKEY SOUP
~Submitted by Treva, Eastern TN
1 tablespoon vegetable oil
1 cup chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon cumin seeds, crushed
1 teaspoon dried oregano
3 garlic cloves, minced
2 cups water
3/4 teaspoon salt
3 (10 & 1/2-ounce) cans low-salt chicken broth
2 (15-ounce) cans no-salt-added black beans, drained
1/2 pound smoked fat-free turkey breast, chopped
1/2 cup chopped red bell pepper
1/4 cup chopped fresh or 1 tablespoon dried parsley
2 tablespoons sherry
1/2 teaspoon hot sauce
6 tablespoons low-fat sour cream
Cilantro sprigs (optional)
Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.
Place half of bean mixture in a blender or food processor, and process until smooth. Return pureéd bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.
Tips: Crush cumin seeds with a mortar and pestle, or place seeds in a heavy-duty zip-top plastic bag, and crush with a mallet or rolling pin. Make soup ahead and freeze in an airtight container up to three months, or store in the refrigerator for up to four days in a non-aluminum container. Thaw if frozen, then reheat over low heat.
4 large Potatoes
3/4 cup Butter
3/4 cup Flour
1 & 1/2 quart Milk
4 cups Green Onion (chopped)
1 cup Sour Cream
2 cups Bacon (crumbled)
5 ounces Cheddar Cheese (Grated)
Salt to taste
Pepper to taste
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
Makes 4 servings.
CUBAN BLACK BEAN SOUP
~Submitted by Treva, Eastern TN
1 lb Beans, dried black
1 cup onion; chopped
1 tablespoon margarine or butter
4 cups water
1 beef bouillon cube
12 oz. ham, cooked lean
2 bay leaves
1/2 teaspoon thyme, dried leaf
1/2 teaspoon oregano, dried leaf
1/2 teaspoon salt
1 pepper, dried whole red
1 cup pepper, green bell; chopped
1/3 cup dark rum (optional)
1 cup sour cream (optional)
Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 cup beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used, and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes.
HAM & LIMA BEAN SOUP
~Submitted by Treva, Eastern TN
1 & 1/2 cups dry lima beans
3 cups water
2 to 2 1/2 lbs. ham hocks
2 bay leaves
1 large onion, chopped
1 green pepper, sliced
1 can (1 lb.) whole tomatoes
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground cloves (optional)
Soak beans in water overnight or cover beans with water and boil for 2 minutes, cover and let stand for 1 hour.
Without draining beans, add ham hocks, bay leaves and additional water if needed to cover the beans.
Simmer for 1 hour or until beans are just tender. Add onion, green pepper, tomatoes (if large, cut into halves), salt, thyme, pepper and cloves, if used.
Mix carefully until blended. Cover and simmer for about 45 minutes longer, or until meat is tender.
Remove meat from ham hocks, Discard fat and bones. Return meat to pot. Heat through and serve immediately.
DILLED VEGETABLE BEEF SOUP
~Submitted by Treva, Eastern TN
3 & 1/2 to 4 lbs. stew beef
2 T. butter or margarine
2 large onions, sliced, separated into rings
1/2 lb. mushrooms, sliced
3 large carrots, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1/2 cup chopped parsley
1 Tbs. salt
1 tsp. EACH dry dill weed, and savory or marjoram leaves
1/4 tsp. white pepper
1 can (1 lb) tomatoes
2 quarts water
1 medium potato, thinly sliced
1/2 lb. green beans, cut in 1-inch lengths
2 cups chopped fresh spinach leaves
Shredded Swiss cheese OR croutons
Brown stew beef in heated butter in large 5 1/2 to 6-quart kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up with a fork, with their liquid), and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender, about 3 hours.
Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 minutes. Add beans and cook until just tender, 10 to 12 minutes. Stir in spinach and cook about 3 minutes. Salt to taste.
Serve soup sprinkled with cheese or croutons.
BRUNSWICK STEW
~Submitted by Treva, Eastern TN
Like a thick, hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables.
Yield: 6 servings.
1 broiler/fryer chicken (3 & 1/2 to 4 pounds), cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 can (15 & 1/4 ounces) lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
1 can (15 &1/4 ounces) corn, drained
1 can (14 & 1/2 ounces) diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
SLOW COOKER VEGETABLE SOUP
~Submitted by Treva, Eastern TN
1 lb lean ground beef (or cubed ham, or cubed chicken, or left over roast beef)
3 carrots, peeled and sliced
3 stalks celery, sliced thin
3 potatoes, peeled and cubed
2 or 3 parsnips, peeled and sliced
1 15 oz cans tomato sauce
2 15 oz cans chicken stock
2 to 3 cups V 8 juice
salt and pepper to taste
Saute ground beef until it loses its color and drain. Add beef and remaining vegetables and juice to slow cooker. Cover and cook on low 8 to 9 hours. Stir and add salt and pepper to taste. Serve with a wedge of good cornbread.
1/2 cup onion, chopped
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp. Salt
1/2 tsp. Pepper
1-1/2 cups chicken broth
3 cups milk
2 cups fresh broccoli, chopped
1 cup cheddar cheese, shredded
In a Dutch oven or large saucepan, sauté onion in butter until tender. Stir in flour, salt and pepper; cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until mixture boils and thickens. Add broccoli. Simmer, stirring constantly, until heated through (about 3-5 minutes). Remove from heat and stir in cheese until melted.
BARLEY VEGETABLE SOUP
~Submitted by Treva, Eastern TN
This is the perfect easy, healthy soup for a chilly evening. If you'd like to make your own chicken stock -- it's worth it! -- Otherwise, use canned low-sodium chicken broth or, for a totally vegetarian entree, vegetable broth.
1/2 cup pearl barley
2 quarts chicken stock
1 onion, quartered
1 carrot, cut into thirds
1 celery stalk, sliced
1 teaspoon thyme
1 bay leaf
Pepper to taste
4 carrots, sliced
2 celery stalks, sliced
1/2 zucchini, sliced
1/2 cup onion, chopped
2 cups fresh spinach, chopped
Place the barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the barley is tender. Add the sliced carrots, celery, zucchini and chopped onion and cook until tender. Add the spinach a few minutes before serving.
Makes 9 servings.
LOADED POTATO SOUP
~Submitted by Treva, Eastern TN
Top with bacon bits and additional grated cheddar cheese, if desired.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 15 Minutes.
Original recipe makes 8 servings.
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/2 pound sour cream
1/2 cup shredded Cheddar cheese
1/4 cup chopped onion
salt to taste
ground black pepper to taste
1. Microwave potatoes 7-10 minutes.
2. While microwaving potatoes, melt butter. Add flour and milk. Heat at medium. Add sour cream, 1/2 cup cheddar cheese, onions, and salt and pepper to taste. Add potatoes, cook on medium for about 5 more minutes. Top with bacon bits and additional grated cheddar cheese, if desired
Variations and suggestions: Add PLENTY of cheddar cheese. I browned the onions first and this gave it a great taste.
The only thing I did differently is to mash the potatoes with a hand masher, a little, right before I served it.
GREEN CHILI PORK STEW
~Submitted by Rita, Niceville, FL
This is a recipe my daughter found on the back of a Randall’s pinto bean jar when she lived in Austin. Our family has enjoyed it ever since!
2 tablespoons olive oil
2 pounds boneless pork loin, cut into 1-inch cubes
1 cup chopped onion
1 clove garlic, minced
1/4 cup flour
2 cups peeled and diced tomatoes, (or 1 28-ounce can plum tomatoes, coarsely chopped)
1 1/2 cups chopped roasted and peeled mild green chilies (or 3 4-ounces cans chopped mild green chilies)*
1 fresh jalapeño pepper, seeded and minced
1 teaspoon salt, (or to taste)
1 teaspoon brown sugar
1 cup chicken broth
1 48-ounce jar Randall Pinto Beans
Hot pepper sauce, to taste
Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.
Stir in the onion and garlic. Cook, stirring, for 2-3 minutes.
Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes. Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well.
Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender.
Add the Randall Pinto Beans. Cook 10 minutes more.
Taste and correct the seasonings, adding some hot sauce to taste, if desired.
6 to 8 servings.
*Publisher's Note: A change was made to this recipe, as this ingredient was missing from the original submission.
TACO SOUP
~Submitted by Marilyn, Canton, OH
2 lbs. lean ground beef
2 cups onions, chopped
2 Tbsps. cooking oil
1 pkg. taco seasoning mix
1 pkg. Original Ranch salad dressing mix
4 - 16 oz. cans tomatoes
1 - 16 oz. can pinto beans, undrained
1 - 16 oz. can red kidney beans
1 - 4 oz. can green chilies, chopped
1 tsp. salt
1/4 cup Chili powder (if you like it hot)
1 lb. Cheddar cheese, grated
Saute ground beef and chopped onions in cooking oil until brown.
Add remaining ingredients, except cheese. Simmer for 1 hour.
Serve in individual bowls topped with Cheddar cheese.
SPINACH CHEESE SOUP
~Submitted by Marilyn, Canton, OH
1 large onion, chopped
4 garlic cloves, minced
1 Tbsp. olive oil
6 cups chicken broth
8 oz. linguine, uncooked
10 oz. pkg. frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
6 cups milk
3 cups shredded Swiss cheese
3 cups shredded Monterey Jack cheese
In large kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth and bring to a boil. Add linguine and cook for 8 to 10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk and heat through. Add cheese and stir just until melted. Serve immediately. Yields - 14 to 16 servings
HAM & POTATO SOUP
~Submitted by Lisa H., Belmont, NC
This soup warms the soul.
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
LIMA BEAN SOUP
~Submitted by Elizabeth, Tupelo, OK
Hi, This is my take on an AllRecipes
recipe. It is a TNT and my family loves it.
1/2 to 1 # cubed ham
4 cups frozen lima beans
1 (15 oz) can butter beans undrained
2 potatoes peeled & diced
2 stalks celery chopped
2 Sm onions chopped
3 carrots sliced
1/4 cup butter
1/2Tbsp dried Marjoram
1 tsp salt
1/2 tsp pepper
3 (14 oz) cans chicken broth
In a crock pot (slow cooker) mix the ham, lima bean. butter beans with juice, potatoes, celery, onions, carrots and butter. Put on the seasonings and pour in the chicken broth. Cover and cook on low for 7 hours.
I have substituted 2 Tbsp of bacon grease for the butter and have also used Italian
seasoning mix instead of the marjoram. You could also use the ends of a ham bone for the meat flavor if you wish. This is a great soup to come home to on a cold day. Enjoy!
ALPHABET SOUP
~Submitted by Robyn, Auckland, New Zealand
4-6 servings
4 cups hot water
4 teaspoons instant stock
1 teaspoon sugar
1 teaspoon butter
4 tablespoons alphabet noodles
1 small onion, chopped
1 stalk celery, chopped
1 small carrot, grated
1 small potato, grated
1 small tomato, chopped
1 tablespoon chopped parsley
Boil the hot water in a medium-sized pot.
While you are waiting for the water to boil, add the instant stock, sugar and butter.
If you have different flavoured instant stock, use a mixture.
When the soup boils, add the noodles. Stir so they don’t stick together, then add all the vegetables, in the order they are given.
The soup will be cooked 7-10 minutes after you add the noodles.
FRANKFURTER AND VEGETABLE SOUP
~Submitted by Robyn, Auckland, New Zealand
6 servings
1 onion, sliced
1 stalk celery, sliced
1 carrot, grated
1 slice pumpkin or marrow, grated
1 Jerusalem artichoke, grated
1 cup finely chopped cabbage
2-3 tablespoons butter or oil
4 cups water
2 teaspoons instant chicken or beef stock
pepper to taste
1 packet cream of chicken or onion soup powder
2 cups cold water
3-4 frankfurters, sliced
chopped parsley
Chop or grate all vegetables very finely, and cook them in the butter or oil, stirring frequently, for 5 minutes.
Do not let vegetables brown in this time.
Add water, instant stock (or salt) and pepper, cover and simmer for 15 minutes, or until vegetables are tender.
Mix packet soup with remaining water, add to vegetables and return to boil.
Simmer 15 minutes longer and add seasoning as necessary.
Five minutes before serving add the sliced frankfurters, and heat through.
Serve soup in bowls or mugs, sprinkled thickly with chopped parsley.
FRESH TOMATO SOUP
~Submitted by Robyn, Auckland, New Zealand
For 4-6 servings
1-1.5 kg (2-3lb) ripe red tomatoes
1-2 slices bread
1 teaspoon salt
1 tablespoon sugar
½ teaspoon dried basil
½ teaspoon dried oregano
1-2 cloves garlic, chopped
1 onion, chopped
finely chopped parsley (optional)
about 2 teaspoons wine vinegar
extra ingredients for serving
Put the halved or quartered tomatoes into a saucepan with the bread that has been broken into small pieces.
Sprinkle with the salt, sugar, basil and oregano, replacing the dried herbs with larger quantities of fresh to taste, if available.
Add the chopped garlic and onion and finely chopped parsley.
Bring to the boil then reduce the heat, cover and cook until tender and mushy, then break up the mixture with a potato masher.
Leave to stand for about 5 minutes, then shake and press through a coarse sieve.
Add the vinegar, tasting after 1 teaspoonful has been added, and adjusting seasoning if necessary.
Serve as a cold soup with croutons, diced celery, cubed avocado or chopped cucumber, or as a hot soup with a chopped herb garnish.
LEEK AND POTATO SOUP
~Submitted by Robyn, Auckland, New Zealand
This soup can be pureed until quite smooth or left slightly rough. Serve at the start of a dinner party or as the main part of a lunch.
For 4-5 servings
2 large or 4 small leeks
2 tablespoons butter
3-4 medium-sized potatoes
2 cups water
2 teaspoons instant chicken stock
¼ - ½ cup cream
½ cup milk
salt and freshly ground black pepper or ½ teaspoon instant green herb stock
Slice the white part of the leeks and cook gently in the butter in a covered saucepan for about 5 minutes, without browning.
Peel and slice the potatoes. Add the potatoes, water and chicken stock to the leeks and simmer until the vegetables are tender. Do not overcook.
Puree to the desired thickness, then add the cream and milk. Taste and adjust the seasonings, adding salt and pepper or instant stock.
Serve hot or reheat or serve cold. For cold soup, replace cream with sour cream and puree until very smooth.
CHUNKY CHOWDER
~Submitted by Robyn, Auckland, New Zealand
For 4-6 servings
1 medium-sized carrot
1 medium-sized onion
1 leek or celery stalk
1 potato
1 cup water
1-2 teaspoons instant chicken or bacon stock
50g (2oz) butter
3 tablespoons flour
½ cup milk
1 (440g/1lb) can cream-style corn
1-2 cups frozen or canned peas
Cut the raw vegetables in small chunky pieces.
Cook in the water until tender, then add the instant stock.
In another saucepan melt the butter, stir in the flour and cook briefly.
Add the liquid drained from the canned peas and the milk, and stir constantly until the sauce boils.
Stir the sauce into the cooked vegetables, add the corn and peas, and bring mixture back to boiling.
Simmer gently for 2-3 minutes, and serve with bread rolls or toasted cheese sandwiches.
Variation:
Add pieces of cooked chicken to the mixture just before serving.
GREEN PEA AND POTATO CHOWDER
~Submitted by Robyn, Auckland, New Zealand
Serves 4
1 large onion
2 cloves garlic
1 rasher bacon
1 tablespoon butter
2 medium-sized potatoes
2 cups water
1 ½ teaspoons instant chicken stock
1 teaspoon sugar
3-4 mint sprigs
1 cup peas
½ cup cream
Chop the onion, garlic and bacon and cook gently in the butter in a medium to large saucepan without allowing it to brown.
Scrub and cube the potatoes. Add to the onion, cover and cook gently for 5 minutes, stirring occasionally.
Add the water, chicken stock, sugar and the mint. Cover and simmer until the potatoes are tender, 5-10 minutes.
Add the frozen peas and cook for 5 minutes longer. Reserve ½ cup of the cooked vegetables if desired.
Puree soup in a blender or food processor, adding ½ cup cream.
Reheat if necessary, without boiling, adding reserved vegetables for garnish if required.
SPICY CHRISTMAS CHOWDER
~Submitted by Pat, Merritt Island, FL
TNT many times. The name, Christmas Chowder." comes from the colors. I make it year round and sometimes just call it something else. It is really good.
Serves 6 to 8.
1 lb bulk, lean Italian pork sausage (hot or mild)
1 C chopped onion
1 C chopped celery
2 or more cloves minced garlic
5 C water
4 C frozen hash brown potatoes thawed
14 & 1/2 oz can Italian diced tomatoes with garlic, oregano and basil
4 tsp chicken bouillon with garlic
2.75 oz package dry country style gravy mix
2 C milk
1 C finely shredded Cheddar cheese
10 oz frozen spinach, drained.
1. In large pot, cook and stir sausage, onion, celery and garlic over medium heat until sausage is no longer pink and veggies are tender.
2. Stir in water, potatoes, tomatoes and bouillon. Heat to boiling over high heat. Reduce heat to a simmer, stirring occasionally for 10 min. or until potatoes are tender. Return to boiling.
3. In a 4 C glass measure, dissolve gravy mix in milk. Stir into boiling mixture. Cook and stir until thickened. Stir in cheese and spinach. Reduce heat to a simmer for 2 min. or until cheese is melted and spinach warmed.
Source: Orlando Sentinel
CHILI
~Submitted by Pam, OH
Bill actually did develop this one by trial and error (lots of ‘em) over the years. He tried many suggestions from many people and finally decided to go his own way and to hell with the rest of ‘em. Here it is. If you like it, enjoy. If not, go make up your own recipe.
Start with the biggest pot you’ve got. I use a 20 quart stock pot and usually end up with 15 or 16 quarts of the stuff. It feeds a crowd, or keeps quite well; whichever you need.
5 to 6 lbs of good lean ground beef (or chuck, or burger, or whatever you bought)
1 huge onion or two medium ones
3 to 4 green bell peppers (depends on the size)
2 to 3 red bell peppers
2 to 3 yellow bell peppers
3 to 4 hot banana peppers (you could use jalapeno or habanera – we prefer banana)
2 large cans tomato juice
4 to 5 large cans whole tomatoes
4 small or 2 large cans light kidney beans
4 small or 2 large cans dark kidney beans
chili powder to taste
parsley flakes to taste
salt to taste
coarse ground black pepper to taste
1 cup firmly packed and rounded over the top brown sugar
Pour the tomato juice into the pot, then take the canned tomatoes and smasherize them in either a blender, or food processor, or just by raw hand power. ( I like to leave them slightly chunky – NOT pureed! ) Add the smashed tomatoes to the tomato juice in the pot. Place over low fire and begin warming it up. Add the chili powder, salt, black pepper, and parsley flakes to the juice and stir thoroughly. While this is heating slowly, take a large skillet and brown the meat. Chop the meat finely while it is cooking and drain the grease off using a colander when it is cooked. While the meat is cooking, clean and dice the onion and all peppers. Be careful not to rub your eyes with your fingers after handling the hot peppers! After the meat is cooked and drained, add it to the tomato juice and then add all the chopped onion and peppers. Stir thoroughly. Bring to a simmer and cook until the onions are translucent. Stir frequently while simmering to avoid sticking and burning! While this mess is cooking, drain and rinse the kidney beans with cold water. You can use the same colander in which you drained the meat. When the onions are translucent, add the beans all at one and the rounded cup of brown sugar. Stir just until everything is well blended, then shut the fire off (it should never have been above low) and let stand ten minutes while you set out the grated Colby cheese and crackers. Serve and enjoy.
Refrigerate or freeze leftovers.
ITALIAN WEDDING SOUP
~Submitted by Beverley, Montreal, Canada
Have tried this at several of those 6-course Italian weddings and thought it was SO good. Will see, now, if I can make it myself.
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Source: Giada De Laurentiis
BEEF SOUP WITH VEGETABLES
~Submitted by Beverley, Montreal, Canada
Found this at About.com some time ago and have yet to try it.. I don't make much soup, but this one is right up my alley being that it's a crockpot beef soup with tomatoes, potatoes, celery, and other vegetables.
2 lbs stew beef, cut in 1/2-inch pieces
7 to 8 ribs celery, sliced in 1/2-inch pieces
2 tablespoons vegetable oil
1 cup chopped onions
3 cloves garlic, crushed
2 bay leaves
2 teaspoons dried leaf thyme
1 can (14.5 ounces) diced tomatoes
1 medium carrot, diced
1 to 2 medium potatoes, diced
3 tablespoons brown rice, cooked or steamed until just tender, drained.
8 cups water, broth, or combination
salt and pepper to taste
Brown beef in oil in skillet. Transfer beef to crockpot. To skillet, add onions, celery, and garlic. Cook, stirring, for about 10 minutes, or until celery is tender. Add the cooked vegetables to beef.
Put a little water in the hot skillet to remove any browned bits, stirring to scrape bottom a bit. Add this water to crockpot. Stir in bay leaves, thyme, tomatoes, carrot, potato, water and/or broth, and salt and pepper. Cover and cook on LOW for 6 to 8 hours. About 30 minutes before serving, turn crockpot to HIGH; add rice.
SEARED BEEF AND NOODLE SOUP
~Submitted by Beverley, Montreal, Canada
Serves 4; Prep time: 45 minutes; Total time: 45 minutes
Hey.. if it's Martha's it's gotta be "a good thing"; right?? Right!! :~))
If you can’t find rice noodles, substitute eight ounces of capellini, or angel hair pasta; cook it until al dente, according to package instructions.
1/2 pound rice noodles
1 1/4 pounds beef sirloin (about 1 inch thick)
Salt and pepper
2 tablespoons olive oil
10 ounces white mushrooms, sliced
2 garlic cloves, minced
6 cups beef stock or reduced-sodium canned broth
3 tablespoons soy sauce
2 teaspoons rice-wine vinegar
2 carrots, cut into thin strips
1/2 head Napa cabbage, shredded
2 scallions, including green parts, thinly sliced
1 cup bean sprouts
1. Place rice noodles in a large heatproof bowl; pour boiling water over noodles. Let sit until translucent but still slightly chewy, 5 to 10 minutes. Drain, and set aside.
2. Heat a large saucepan over medium-high heat. Season beef with 1/2 teaspoon each salt and pepper, and rub with 1 tablespoon oil. Sear beef in pan until golden brown, 3 to 4 minutes. Sear other side, 3 to 4 minutes more. Remove beef.
3. Reduce heat to medium. Add remaining tablespoon oil, mushrooms, and garlic; cook, scraping up any browned bits, until mushrooms are tender, 3 to 5 minutes.
4. Add stock, soy sauce, vinegar, and 2 cups water to the pan; bring to a boil over medium-high heat. Remove from heat; stir in carrots, cabbage, scallions, and bean sprouts.
5. Cut beef diagonally into very thin slices. Ladle the broth and vegetables into serving bowls, and place the noodles and sliced beef on top.
Source: Martha Stewart
CHICKEN SOUP WITH DILL DUMPLINGS
~Submitted by Beverley, Montreal, Canada
We’ve added dill dumplings to this delicious chicken soup recipe – it’s actually a nutritious meal! Any herb can be used in place of the dill or omitted completely.
SOUP:
1/4 cup CRISCO® Canola Oil 50 mL
2 onions, chopped 2
4 garlic cloves, chopped 4
3 carrots, peeled and diced 3
3 celery stalks, diced 3
3 potatoes, peeled and chopped 3
3 lb chicken pieces 1.35 kg
16 cups water 4 L
salt and pepper to taste
1/4 cup fresh dill, chopped 50 mL
1 parsnip, grated 1
DILL DUMPLINGS:
1 egg 1
1/2 cup water 125 mL
1 1/4 cups All-purpose flour 250 mL
1/2 tsp baking powder 2 mL
1/2 tbsp salt 2 mL
3 tbsp chopped fresh dill, optional 45 mL
Preparation
SOUP:
Heat oil over medium – high heat in a large (8qt/7.6L) soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper. Bring to the boil.
Stir and skim off foam from surface of soup as it boils, 5 – 10 minutes. Reduce heat to simmer, add ¼ cup (50mL) chopped dill and parsnip. Cover and cook for 2 – 3 hours. The longer it cooks, the thicker it will be.
DUMPLINGS:
Once soup is cooked, combine all ingredients in medium sized bowl and stir until a soft batter forms. Drop batter by teaspoonfuls (5mL) into simmering soup broth. Simmer for 5 minutes, turn over and continue simmering 5 minutes longer. The dumplings will be puffy. Serve immediately.
Remove dumplings from leftover soup (if there is any) and store in separate container in the refrigerator.
This is a diet soup and very good. I have made it many times and had the recipe for a long time. You may eat as much or as many times as you wish !!!!
2 cups water
2 cans northern beans (drained)
2 cans Mexican corn (drained)
2 cans diced tomatoes
1 package of Hidden Valley Ranch Dressing
1 package of Taco Seasoning Mix
Put all ingredients in saucepan and simmer until warm and blended.
BEAN, BARLEY AND SAUSAGE SOUP
~Submitted by Luanne, FL
I do this on the stove also. Being retired means I can forgo a crockpot if I want !!!
1 pound great Northern or Navy beans,
1 package smoked Polish sausage, sliced
7 cups water
1 cup barley
2 cloves garlic, diced
3 bay leaves
1 can of tomatoes ( do not drain )
salt and pepper
Put rinsed beans in large saucepan. Add water, cover and let stand overnight. Drain off water the next day.
Put beans, barley and remaining ingredients into crockpot. Stir.
Cover and cook on high for 4 hours. Remove bay leaves.
Can use canned beans and not cook as long.
I like to slice the sausage, pan fry a few minutes and pour the sausage and dripping in the crockpot. Adds a lot more flavor.
FRENCH ONION SOUP
~Submitted by Linda H., Carmel, NY
6 large yellow onions, thinly sliced
1/2 cup butter
2 (14 ounce) cans condensed beef broth
1 soup can water
1 soup can dry white wine
4 slices French bread, toasted, cut 1-inch thick
1/4 cup fresh parmesan cheese, grated
1/2 cup Swiss or Gruyere cheese, grated
Saute onions in butter until lightly browned. Add broth, water and wine. Simmer until onions, are tender. Add parmesan cheese. Spoon soup into 4 earthenware bowls. Top each with a slice of toasted bread that has been sprinkled with cheese. Broil until cheese melts.
Serves 4.
BARLEY, BEEF SOUP
~Submitted by Linda H., Carmel, NY
2 quarts cold water
3 pounds of short ribs of beef
1 cup medium barley
3 large carrots
4 large ribs of celery, chopped
2 large onions, chopped
1 (1 pound 12 ounces) large can whole tomatoes
1 (14 1/2 ounces) small can whole tomatoes
1 1/2 tablespoons salt
1/2 teaspoon pepper
Place short ribs of beef, well trimmed of fat, (leave bones in) into water. Bring to boiling point in covered 6 quart pot. Reduce to simmer for 2 hours, Add barley. Return to boiling point, reduce heat and simmer 1 hour. Add carrots, onions, tomatoes, celery, salt and pepper. Bring to boil and then simmer 2 hours covered and 2 hours uncovered. Serve with homemade bread and fresh baked pie. Wonderful Winter day dinner.
Source: Cook & Love It
GROUND BEEF VEGETABLE SOUP
~Submitted by Linda H., Carmel, NY
The more it cooks, the better it gets.
1 pound ground beef
1 large onion, chopped
3 diced potatoes
1/3 cup uncooked rice
1 (46 ounce can V-8 OR tomato juice
1 (8 ounce) can tomato sauce
Tabasco (few drops)
1 (10 ounce) package frozen peas and carrots
1 (10 ounce) package frozen succotash (corn & lima beans) OR
2 (10 ounce) packages of mixed vegetables can be substituted
3 cups water
Worcestershire sauce (several shakes)
Brown ground meat and onions in large pot. Add all other ingredients and salt to taste. Simmer about 30 to 45 minutes, or until potatoes are tender. This makes a lot, but freezes well. It gets thick as it is reheated. If needed, thin with water and bouillon cubes.
Serves 8-10.
Source: Cook & Love It
CREAM OF CHICKEN ALMOND SOUP
~Submitted by Linda H., Carmel, NY
1/2 cup blanched almonds
1 tablespoon finely chopped celery
1 tablespoon chopped onion
2 tablespoons butter
3 cups hot chicken broth
1 cup diced cooked chicken
1 cup light cream
1/8 teaspoon white pepper
Toast almonds on baking sheet, stirring occasionally until golden, to 15 minutes in 350'F degree oven. Set aside. Cook celery and onion in butter over low heat until tender. Stir 1 1/2 cups chicken broth into vegetables. Heat to boiling; reduce heat. Simmer 5 minutes. Pour remaining 1 1/2 cups broth into blender. Add almonds and chicken. Cover and blend until very smooth. Add chicken mixture to vegetables. Stir in cream and pepper. Cook, stirring until occasionally, until very hot for about 5 minutes. Garnish with paprika and sprig of watercress.
Makes 7 appetizer servings. (1/2 cup per serving)
Source: Cook & Love It
WHITE BEAN SOUP WITH ROSEMARY
~Submitted by Leasa, IA
This next one I got from a "chef" site I subscribe to. Yum yum!
2 T olive oil
1 C diced onion
1 carrot, peeled and sliced
1 stalk celery, sliced
2 T minced garlic
1/2 C diced country ham (any smoked will do)
3/4 lb dried cannellini or navy beans
2 T fresh chpd rosemary
8 C chicken stock
1/2 t pepper
salt to taste
Heat the oil in a saucepan over med heat. Add the onion, carrot, celery, garlic and ham. Saute, stirring frequently for 5 minutes.
Add the beans, rosemary, chicken stock and pepper, bring to a boil.
Simmer, covered, for 30 mins. Taste the cooking liquid, add enough salt so that it becomes slightly salty (the amount will vary depending on the type of ham used).
Cover the pot, simmer for 40-60 minutes, or until beans are soft.
Puree the mixture in a food processor or blender. Serve hot. (This soup can be made up to 3 days in advance and refrig)
SAUSAGE POTATO SOUP
~Submitted by Leasa, IA
(I posted this one in QT a while back. Easy and good, and yum!)
1/2 lb fully cooked smoked sausage
6 med potatoes, diced
2 C frozen corn
1 1/2 C chicken broth
1 stalk celery, sliced thinly
1/3 C thinly sliced carrots
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/4 t pepper
1 1/2 C milk
2/3 C shredded cheddar
In a large saucepan, brown sausage, drain. Set sausage aside. In same pan, combine potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat, simmer covered for 15 mins, or until vegs are tender. Add milk, cheese, and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
MINESTRONE
~Submitted by Larry Holmes, Ontario, Canada
This glorious soup is one of the cornerstones of Italian cuisine and is probably more widely dispersed and eaten throughout Italy. . And there are probably as many recipes for it as there are major regions in the country. Following are some of the published recipes.
THE PEASANT’S MINESTRONE
1 pound dried cranberry beans
3 1/2 pounds fresh spareribs
5 quarts cold water
3 tablespoons olive oil
1 pound onions, peeled and diced
2 large garlic cloves, mashed
2 pounds fresh Savoy cabbage, shredded
6 ounces salt pork, chopped
1 cup canned peeled plum tomatoes OR
1 pound ripe tomatoes, chopped
1/2 teaspoon minced fresh basil
1/2 teaspoon black pepper
pinch crushed red pepper
1 pound potatoes, peeled and diced
1 pound fresh green beans, broken in half
1 celery stalk with leaves, diced
1 medium carrot, scraped and diced
1/4 cup butter
1 ounce spaghettini per person
Soak the dried beans in water overnight. Drain and discard water. Set aside. Have spareribs cut into 2-inch pieces. Pour the water into a large pot. Add beans and spareribs and cook for 45 minutes. Skim all grease off top and discard. Add the amount of hot water that was discarded with the grease. Check spareribs occasionally to be sure they do not overcook. Add olive oil and all other ingredients except butter and spaghettini. Cook slowly for 2 1/ 2 hours, but be sure to remove the spareribs as soon as they are done, even a little underdone.
Place spareribs in a separate pan and keep warm. When soup is cooked, return spareribs to the soup pot, add butter, and bring soup to a boil. (At this point, if you do not intend to serve all of the soup at once, take out what you are putting aside). Add 1 ounce spaghettini , broken into 1 1/2-inch pieces, per person. Boil for 8 minutes. Serve a large portion of beans, spareribs and cabbage into individual bowls or large deep dishes. Freeze what is left over. When ready to serve the frozen soup, heat in the same way.
MINESTRONE GENOA STYLE
(Genoa is said to be the city from which minestrone originated.)
~Submitted by Larry Holmes, Ontario, Canada
1/2 cup dried white beans
4 tablespoons butter
1 cup fresh green peas (about 1 pound unshelled)
1 cup diced unpeeled but scrubbed zucchinis (about 1/2 pound)
1 cup diced carrots
1 cup diced potatoes
1/3 cup thinly sliced celery
2 ounces salt pork, diced
2 tablespoons finely chopped onions
1/2 cup finely chopped leeks
2 cups drained canned whole-pack tomatoes, coarsely chopped
2 quarts chicken stock, fresh or canned
1 bay leaf and 2 parsley sprigs, tied together
1 teaspoon salt
freshly ground black pepper
1/2 cup plain white raw rice
Bring 1 quart of water to a bubbling boil in a heavy 3- to 4-quart saucepan. Add the 1/2 cup beans (either marrow, Great Northern, white kidney or navy) and boil them briskly for 2 minutes. Remove the pan from the heat and let the beans soak undisturbed in the water for 1 hour. Then return pan to the stove, and over low heat simmer the beans uncovered for 1 to 1 1/2 hours, or until they are barely tender. Drain the beans thoroughly and set them aside in a bowl.
Melt the butter over moderate heat in a heavy 10- to 12-inch skillet. When the foam subsides, add the peas, zucchini, carrots, potatoes and celery. Tossing constantly with a wooden spoon, cook 2 to 3 minutes, until they are lightly coated with butter but not browned. Set aside.
Render the salt pork dice by frying them in a 6- to 8-quart soup pot or kettle over moderate heat, stirring frequently. When the pork dice are crisp and brown, lift them out with a slotted spoon and set them aside to drain on paper towels. Stir in onions and leeks (or if leeks not available, substitute another 1/2 cup onions) into the fat remaining in th pot and cook, stirring constantly, for about 5 minutes until the vegetables are soft and lightly browned. Stir in the coarsely chopped tomatoes, the vegetables from the skillet, the chicken stock, the bay leaf and parley sprigs, salt and pepper. Bring the soup to a boil over high heat, reduce the heat and simmer partially covered for 25 minutes.
Remove and discard the bay leaf and parsley sprigs, add the rice, white beans and salt pork dice and cook for about 15 to 20 minutes longer, or until the rice is tender. Taste the soup and season it with salt and pepper if needed. Serve, sprinkled with the herb and garlic garnish. Pass a bowl of the grated cheese
separately.
Serves 8 persons.
Source: Time Life Books, A Taste of Italy
SAUSAGE MINESTRONE
~Submitted by Larry Holmes, Ontario, Canada
4 hot or mild Italian sausage (about 1 pound)
1 teaspoon vegetable oil
2 onions, chopped
4 cloves garlic, minced
2 cans (19 ounces each) red or white kidney beans, drained and rinsed
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 can (28 ounces) tomatoes, mashed
1 1/2 teaspoon dried oregano
1 1/2 teaspoon salt
1/4 teaspoon each pepper and nutmeg
2 small zucchini, chopped
half cauliflower, chopped
1 cup small short pasta (tubetti or macaroni)
1/4 cup chopped fresh parsley
grated Parmesan cheese
Prick the sausages all over. In Dutch oven, heat vegetable oil over medium heat; fry sausages, turning occasionally, until browned, about 10 minutes; set aside.
Drain off fat. Add onions and garlic; cook, stirring and scraping up brown bits from bottom of pan, until onions are softened, about 5 minutes. Add bans, 6 cups water and bay leaf; bring to boil, skimming off foam. Cut sausages into bite-size pieces; return to pan along with celery, carrots, tomatoes, oregano, salt and pepper and nutmeg. Bring to boil. Reduce heat to medium, cover and simmer for 20 minutes.
Add zucchini, cauliflower and pasta. Cover and cook until pasta is tender, about 15 minutes, adding more water if soup is too thick. Discard the bay leaf. Stir in parsley and serve.
1 1/2 pounds beef shank
1 onion, quartered
2 celery stalks, cleaned and chopped
1 carrot, cleaned and chopped
1 potato, cleaned and chopped-
1 turnip, cleaned and chopped
sprig of parsley
1 small bay leaf
2 whole peppercorns
1 clove
1 1/2 teaspoons salt
6 cups water
1 celery root (celeriac)
1/4 pound ham
2 ounces penne or elbow macaroni
3 tablespoons tomato paste
1 teaspoon dry chervil
4 tablespoons grated Parmesan cheese
In a large Dutch oven, combine the beef shanks, onion, celery, carrot, potato, turnip, bay leaf, peppercorns, clove, and salt. Add the water and bring to a boil. Skim off any foam. Reduce the heat to low and simmer, covered, 1 1/2 to 2 hours. Remove the meat and cool. Strain the broth and skim the fat. Return broth to the pot. Clean the celery root and cut into thin sticks. Dice the meat from the beef shanks and cut the ham into thin strips. Boil the macaroni until tender in boiling salted water and drain. Bring the broth to a boil. Combine the tomato paste with 1 cup of broth and stir until dissolved. Add to the broth in pot along with the celery root, diced beef and the ham. Cover and cook 15 minutes. Add the macaroni and chervil and heat through., Sprinkle with the Parmesan cheese and serve.
1 pound Navy beans rinsed and picked over
1 meaty ham bone or 2 smoked ham hocks
1 bay leaf
5 garlic cloves, minced
2 medium baking potatoes, peeled & diced
2 medium onions, finely chopped
5 medium carrots, peeled and finely chopped
2 medium celery ribs, finely chopped
1 1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 to 1 pound sliced smoked sausage (kielbasa) If using ham bone, use 1/2 pound smoked sausage and 1 cup mined ham.
Soak beans overnight. Drain beans. But in a five quart soup pan Add 2 quarts ( 8 cups) water, ham bone or ham hocks, bay leaf and garlic. Simmer 1 hour. Add potatoes and simmer 1 hour. Stir in onions, carrots and celery. Add smoked sausage and ham if using combination. Simmer covered 30 minutes longer; stirring occasionally. Remove 2 cups of soup to a small bowl. Remove ham hocks or ham bone to cutting board. Mash 2 cups of bean soup in the small bowl until smooth. Stir back into the soup in the soup pan. Cut meat off ham bone or hocks. Return meat to soup. Add salt and pepper. Reheat on low heat if necessary. Taste for salt. Remove and discard the bay leaf.
8 – 10 servings.
POTATO SOUP FOR CROCKPOT
~Submitted by Helen H., N. Ft. Myers, FL
1.--8 large Potatoes, cubed
2.--2 medium Onions, chopped
3.--2 tablespoons Margarine
4.--2 Chicken boullion cubes
5.--2 tablespoons Parsley, dry
6.--6 cups Water
Season to taste with garlic powder, salt, pepper, Italian seasoning and whatever you like.
7.--2 cups Milk*
8.--1/2 cup Flour, mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on low to medium.
One half hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.
NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
(*1 can evaporated milk may be substituted for the regular milk.)
MICROWAVE CORN CHOWDER
~Submitted by Carol, NY
3 cups milk
3 tbsp. margarine
1/2 cup sliced onions
1/4 cup flour
1 tsp. salt
1/8 tsp pepper (white, if you have it)
1 can corn, undrained
Pour milk into a one quart glass measuring cup. Heat until very hot (3 1/2 to 4 minutes on HIGH). Put butter and onion slices, separated into rings, in a two quart glass casserole. Cook uncovered, 3 1/2 - 4 minutes on high, stirring once. Blend flour, salt and pepper into the onions and butter. Add milk gradually, stirring constantly. Stir in undrained corn. Cook uncovered, about 14 minutes on high or until boiling and slightly thickened, stirring every 3-4 minutes.
MOMMY'S FISH CHOWDER
~Submitted by Carol, NY
1/4 lb. cubed salt pork
3 sliced onions
3 diced potatoes
3 cups water
1 1/2 lbs cod or haddock fillets
1 qt milk
salt and pepper
Cook salt pork in large kettle until crispy and brown; remove bits. Add onions to fat; cook gently until tender. Add potatoes and water and simmer until potatoes are tender. Add fish and cook about 20 minutes. Add milk; heat. Season to taste. Serve garnished with pork bits.
LOU ANN'S TACO SOUP
~Submitted by Linda, Iberia, MO
3 lbs hamburger
1 pkg taco seasoning mix
1 pkg Hidden Valley Ranch dressing
2 cans Ro-tel tomatoes
2 cans tomatoes
1 can whole grain corn
1 can chili beans
Sour cream
Grated cheese
Tortilla chips
Brown hamburger, add taco seasoning. Drain well. Put hamburger in a large pot or your crock pot. Add undrained tomatoes, both kinds, corn and chili beans. Add Ranch dressing mix. Simmer for at least 15 minutes. Serve with tortilla chips, sour cream and cheese.
This is a very meaty thick soup, if you want a thinner soup don't use so much hamburger.
This is gets better the second day.
ORANGE VEGETABLES SOUP
~Submitted by Chaya G., Israel
This is a great soup to make on short notice. If you are really short on time, you can grate the vegetables in the food processor and it really cooks up fast.
1 leek, cleaned and sliced, white part only (can substitute 1 large onion)
1 Tbs. olive oil
1 butternut squash ( 2lbs.), peeled and cubed
2 sweet potatoes (1 lb), peeled and cubed
1 piece of pumpkin (1 lb) peeled and cubed - can substitute 1 can of pumpkin (not pumpkin pie filling)
6 cups water
1 1/2 tsp. cumin
1 Tbs. chicken flavored soup powder
Saute the leek in the olive oil, until slightly browned. Add the vegetables (not canned pumpkin) and toss to coat in the oil. Add the water. Bring to a full boil. Lower heat and simmer until vegetables are soft. (The smaller the dice the faster they will cook.) (If using canned pumpkin add at this point.) Add the seasonings and cook another 15 minutes. Remove from heat and puree with a stick blender.
Author's notes:
For a sweet taste, peel and dice an apple and add with the seasonings.
In place of soup powder, use 1 can of broth and reduce the water by 1 cup.
You can add more water if the soup is too thick and cook another few minutes for the flavors to blend.
This borscht is a winter soup heavier and more substantial than the Summer variety, a must for beetroot lovers
Ingredients:
vegetable or olive oil
1 carrot, chopped fine
1 onion, chopped fine
2 medium beets, small dice
1/2 green pepper, seeded and diced
5 cups beef broth
1 tablespoon tomato paste
1/4 head of cabbage
3 potatoes, peeled, 1/2 inch dice
1 teaspoon lemon juice
salt and pepper to taste
sugar to taste
1/2 tablespoon fresh parsley
2 cloves garlic, chopped
sour cream as garnish, optional
Preparation:
Pour a little vegetable oil into a skillet and add the carrots and onions. Cook until softened, and set aside.Put the chopped beets and green pepper into a small saucepan and add 1/2 cup of broth and the tomato paste. Cover the pot and simmer for about 30 minutes, until the beets are tender.
While the beets and peppers are cooking, pour the remaining broth into a large saucepan and heat it almost to boiling. Chop the cabbage and add it to the broth. Add the potatoes to the broth and simmer for another 20 minutes. Add cooked onions and carrots and tender beets to broth. Add lemon juice, salt, pepper, sugar, parsley and garlic cloves.
Simmer 10 more minutes and check for seasoning. Serve hot with a dollop of sour cream in each bowl, if desired.
Ingredients:
3 large onions
1 tablespoon peanut oil
4 ginger slices
2 carrots, sliced
5 pounds combination of meaty beef and chicken bones
1 small stick cinnamon
1 star anise
2 whole cloves
2 cloves garlic, unpeeled, smashed
1 teaspoon whole black peppercorn
1/2 pound beef sirloin, sliced very thin across grain, bite-size
1 green onion, finely sliced
2 cups (1/2 pound) fresh bean sprouts
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chilies, sliced
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
2 to 3 tablespoons fish sauce
fresh black pepper to taste
Preparation:
Slice two of the onions into 1/4 inch slices. Heat 1 tablespoon oil in a frying pan. Add the sliced onion, ginger and carrots, and cook, stirring, until the outside has browned. Remove and drain.
Slice the remaining onion into paper-thin slices and set aside.
Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to just a boil. Reduce heat and simmer, uncovered. For a clear broth, skim off foam and do not boil.
After 10 to 15 minutes, add browned onion, ginger and carrots, cinnamon, star anise, cloves, garlic and peppercorns.
Simmer the stock, partially covered, for 3 to 6 hours, skimming regularly. If necessary, add more water to keep the bones covered. Strain the stock, skim off and discard any fat.
At serving time, arrange the sliced raw beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chilies and limes.
Meanwhile, quickly plunge the cooked rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat.
Add the bean sprouts, coriander, chilies and lime to taste. Enjoy with chopsticks and a soup spoon.
In America the garnishes have evolved in the pho plate and are served on the side. they may be found in South Vietnam but they are not normal in Asia. They include side plate of fresh basil leaves, cilantro, additional chilies, fish sauce and ground peanuts at the table.
A hearty Scottish soup. Prunes add interest to the flavour and colour contrast of the finished soup, but their addition or omission continues to arouse heated debate - my solution is to cook them separately in some of the stock.
Ingredients
For the stock
1kg/2¼lb knuckle or shin of veal, or boiling beef
3½ litres/6 pints water
bunch fresh herbs of your liking
1 boiling fowl or roast chicken carcass, some meat left on
To finish the soup
2 onions, finely chopped
1kg/2¼lb leeks, finely chopped
salt and freshly ground black pepper
To serve
125g/4½oz prunes, cooked in stock, stones removed
2 tbsp chopped fresh parsley
Method
1. For the stock, place the bones or beef into a pan with the water and herbs and bring to the boil. Turn down the heat, cover and simmer for about one hour, skimming off any scum that forms on the surface from time to time.
2. Add the fowl or chicken carcass. Simmer gently until just tender - this will depend on the age of the bird - or until the meat on the carcass has softened.
3. Strain the stock through a sieve into a large bowl and leave to cool. Discard the veal bones or beef. Skim off any excess fat and reserve.
4. Cut the chicken meat into small pieces and set aside.
5. To finish the soup, melt the reserved fat in a large pan and cook the onions until softened. Add the leeks, cover and cook over a low heat for around five minutes, stirring occasionally.
6. Add the strained stock and chicken meat to the pan and bring to the boil, then turn down the heat and simmer gently to heat through. Season, to taste, with salt and freshly ground black pepper.
7. To serve, pour the cock-a-leekie into bowls and stir in the prunes and parsley. Alternatively, serve the prunes separately.
Ingredients
1kg/2lb 4oz chicken wings
100g/3½oz unsalted butter
2 large onions, finely chopped
2 cloves garlic, finely chopped
3 large carrots, finely chopped
1 small head of celeriac, finely chopped
250g/9oz button mushrooms, finely sliced
200ml/7fl oz dry white wine
bouquet garni (thyme, bay leaf and celery leaves)
4 whole star anise
3 sticks of celery, finely sliced
3 leeks, finely sliced
a small piece of fresh ginger
salt and freshly ground black pepper
large bunch of fresh parsley
Method
1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.
The beauty of this recipe is that it is done in a microwave, as barley often sticks in a pan. It is great topped with fried leeks garnish and crisp bacon croutons.
Ingredients
1 (10-ounce) can chicken broth
2 cups broccoli, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
1/2 cup barley
1 garlic clove, crushed
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1/3 cup all-purpose flour
1 1/2 cups milk, divided use
1 1/2 cups shredded Swiss cheese
Garnish
Leeks cut finely and fried
Bacon fried until crisp
Method
In a large microwave safe bowl combine chicken broth, chopped broccoli, sliced carrots, chopped onion, barley, crushed garlic clove, salt, pepper, and water. Cover and microwave on HIGH for 18-20 minutes or until the barley is tender, stirring once during cooking. In a separate bowl combine flour and 1/2 cup milk; mix well. Stir into the vegetable mixture with 1-cup milk. Microwave on HIGH for 5 minutes or until thickened, stirring once. Stir in shredded Swiss cheese and let stand, covered, for 3-5 minutes.
EASY BULLY BEEF SOUP
~Submitted by Shirley, WA State
This is something filling, quick and tasty on those cold nights that everyone will enjoy.
3 large potatoes cut in 3/4 dice
3 large carrots, cut in 3/4 dice
1 large onion, cut in 3/4 dice
1 stalk celery cut in slices
2 garlic buds
Water to cover
Boil till vegetables are tender and done.
Add:
1-2 cans of corned beef, cut in 1 " chunks
1 pkg of stew seasoning by French's or McCormick's
Cook about 5 more min and serve.
GORDY'S WESTPORT FISH CHOWDER
~Submitted by Shirley, WA State
This recipe was given to me in 1970 and it is a keeper. It was served a the Westport Charter Restaurant for over 20 years and was well liked.
1 1/2 large onions chopped
2 large carrots, 1/2 inch dice
4 stalk celery , slice thin
6 or 7 large potatoes in 1/2 inch dice
1/2 lb. bacon cut in 1 " pieces fried crisp
2 tb. green pepper diced fine
2 large cloves garlic , pressed or smashed
1/2 tsp Spice Island Bouquet Garni or make your own
water to cover
1/2 tsp salt
1/4 tsp white pepper
Cook till vegetables are tender.
Add 2 lbs firm fish like cod, halibut or salmon de-boned and cut into 1 inch pieces. Cook till fish flakes easily about 5 min. Correct salt and pepper to taste.
Add 1 c. cream or canned milk.
To serve ladle in bowls and add a pat of butter and a sprig of parsley. Enjoy.
CORN AND POTATO CHOWDER
~Submitted by Brenda, AL
This soup is rich but worth it. Although it's best with half-and-half, it's still tasty in a lighter version made by substituting milk for the cream.
2 tablespoons unsalted butter
1 cup chopped onions
1 large potato, peeled, cut into 1/2-inch cubes
1/2 teaspoon dried sage
1 bay leaf
2 tablespoons all-purpose flour
1/4 cup dry white wine or vermouth
3 cups chicken or vegetable broth
1 cup half-and-half
1 1/2 cups frozen corn
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1. In Dutch oven or large saucepan, melt butter over medium heat. Add onions, potato, sage and bay leaf; cook about 5 minutes, stirring frequently.
2. Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.
3. Add half-and-half and corn; mix well. Return to a boil. Reduce heat to medium-low; cook, uncovered, for an additional 5 minutes or until thoroughly heated. Remove bay leaf; stir in parsley and green onions.
TIP To make Cheddar Corn and Potato Chowder, use milk in place of the half-and-half. Before serving, stir in 2 cups (8 oz.) shredded cheddar cheese; heat until melted.
4 (1 1/2-cup) servings
PER SERVING: 280 calories, 14 g total fat (8.5 g saturated fat), 40 mg cholesterol, 815 mg sodium, 3 g fiber
1. In non-reactive Dutch oven or large saucepan, cook bacon over medium heat until crisp. Remove bacon and all but 1 tablespoon of the drippings. Drain bacon on paper towels.
2. Add onion and celery to Dutch oven; sauté 5 to 7 minutes or until onion is translucent, stirring frequently. Add broth, tomatoes, Worcestershire sauce, garlic salt, parsley, thyme, pepper and hot pepper sauce; bring to a boil. Reduce heat to low; simmer, uncovered, 25 minutes.
3. Add cabbage; cook 10 minutes. Top each serving with bacon.
Makes 4 (1 1/3-cup) servings.
VEGETARIAN TOM YUM SOUP
~Submitted by Brenda, AL
Tom Yum Thai Spicy Soup Recipe with a vegetarian twist. Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses. This vegetarian version is easy to make, and just as healthy (if not more so!) than the original recipe. Make this easy soup today as an appetizer, for lunch, or as a nutritionally complete dinner. You'll love how it warms you up from the inside!
INGREDIENTS:
5 cups vegetable broth (makes enough soup to serve 4 people)
1 stalk lemongrass (for complete instructions on how to cook with lemongrass, see below)
3 kaffir lime leaves (fresh, frozen, or dried)
6-8 cubes deep fried or firm tofu, cut into small cubes
1-2 small green or red chillies (depending on desired spiciness), sliced
3 cloves garlic, minced
2 bell peppers, red and green
a handful of fresh shiitake mushrooms, sliced
2 Tbsp. vegetarian fish sauce (or substitute with soy sauce or tamari)
1 can coconut milk
1/3 cup fresh coriander, roughly chopped
optional: 6 oz. dried rice, wheat, or egg (if non-vegan) noodles (or enough for 4 people)
optional: additional Thai red chillies (sliced and de-seeded or left whole)
PREPARATION:
Pour stock into a deep cooking pot.
Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Cut the leftover stalk into 2-4 inch sections and lightly score. Add these to the broth as well - this will provide even more lemongrass flavor (but make sure your guests don't try to eat the stalks, as I once did!)
Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Bring to a boil and continue cooking for 5 minutes, or until broth is fragrant.
Add the noodles (if using) and stir until broken apart. Turn heat down to medium-high.
Add tofu, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done.
Turn down the heat to low and add the coconut milk and fish (or soy) sauce. Test the soup for spice and salt, adding more chillies if not spicy enough. Add more fish (or soy) sauce (instead of salt) as desired.
To serve, ladle into bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!
Note: The coconut milk can be omitted to create a lighter soup (if being served as an appetizer).
CASTILIAN GARLIC SOUP
Sopa de Ajo
~Submitted by Brenda, AL
Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon Regional Cuisine, where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals.
INGREDIENTS:
1/3 cup olive oil
3 ½ ounces of Spanish cured ham, (Substitute cured ham like Virginia ham) cut into ¼” cubes
2-3 Slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"
1 tbsp sweet paprika
3 cloves garlic, sliced
6 eggs
1 quart water
PREPARATION:
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Sauté for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt.
Bring to a slow boil. Boil for 5-10 minutes.
To poach the eggs, carefully add eggs to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.
INGREDIENTS:
4/3 lb edamame
1/2 small onion
2 1/2 cup chicken soup stock
1/2 tbsp vegetable oil
1 2/3 cup milk
1 1/2 tbsp butter
PREPARATION:
Cook edamame, following the edamame recipe. Shell edamame and set aside. Slice onion thinly. Heat oil in a deep pan and saute onion slices. Add chicken soup stock in the pan and simmer for 30 minutes on low heat. Add edamame in the soup.
Put the soup in a blender and mix well. Put the soup back in a deep pan and add milk. Put the soup on low heat and simmer for 5 minutes on low heat. Add butter, salt, and pepper to season.
CREAMY LENTIL SOUP WITH GARLIC AND BACON
Velouté aux Lentilles
~Submitted by Brenda, AL
This lentil soup from France is flavored with garlic, onions and bacon. What makes it different is that the lentils are separated from the bacon and whizzed in a blender, then stirred back into the broth to make the soup wonderfully velvety. The bacon is then chopped and stirred back in with a little cream.
INGREDIENTS:
3 Tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils (I like the small green French lentils, Lentilles du Puy)
8 oz. bacon (about 8 strips cut in half)
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste (watch the salt, since the bacon is probably salty enough)
PREPARATION:
1. Melt the butter over med-low in Dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned.
2. Add the bacon and cook an additional 2 minutes stirring.
3. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil.
4. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft.
5. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the
Dutch oven and pour the broth back into the pot.
6. Place the lentils in the bowl of a food processor and purée.
7. Skim the fat off of the broth, stir in the lentil purée.
8. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.
To serve:
Serve hot, garnish with parsley if desired.
Makes 4 hearty dinner servings, 6-8 small entrée servings.
CROCKPOT BEER CHEESE CHOWDER
~Submitted by Brenda, AL
This soup must be topped with cheese flavored popcorn. You can also use roasted potato cubes to echo the flavors of the soup.
INGREDIENTS:
6 potatoes, peeled and chopped
2 onions, chopped
12 oz. can beer
14 oz. can chicken broth
2 cups shredded Colby cheese
1/4 tsp. garlic powder
1/4 tsp. white pepper
PREPARATION:
Combine all ingredients except cheese in 3-4 quart crockpot. Cover and cook on low for 6-8 hours. Using potato masher, partially mash vegetables, leaving some whole. Then stir in cheese. Cover and cook 5 minutes longer until cheese is melted. Stir and serve.
Other:
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt, or to taste
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, finely chopped
White pepper to taste (no more than 1 tablespoon)
Hot chili oil, to taste, optional
PREPARATION:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.
Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
Serves 4
VICHYSSOISE
Chilled Potato and Leek Soup
~Submitted by Brenda, AL
I made this for my son's class years ago when they had a French day at school. It is quite good. A little time consuming but worth it.
Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
INGREDIENTS:
1 1/2 pounds potatoes (waxy variety), peeled and cut into 1-inch cubes
4 medium leeks (about 3 pounds), washed very well and sliced very thin, use white part only
2 tablespoons butter, unsalted
4 cups chicken broth, water, or milk
1 cup heavy cream
salt and pepper, to taste
1 tablespoon of finely chopped chives, for garnish
PREPARATION:
To a large pot over medium-low heat add the butter. When melted, add the leeks and gently sweat (you don't want them to brown) until they are soft (about 5 minutes). Add the potatoes and chicken broth, water, or milk.
Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a fork (about 20 minutes). Remove from heat and allow to cool for a couple of minutes.
Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.
Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.
Taste the soup and season with salt and pepper. Cool quickly to room temperature, cover with plastic, then refrigerate until chilled (preferably overnight).
Just before serving, sprinkle chives over the top.
Makes 6 servings.
CHICKEN AND DUMPLINGS
~Submitted by Brenda, AL
Hi, Maggie... you have to like this if you live in the South. I almost forgot about it.
Chicken Soup:
One whole chicken ~ boiled and boned. Cut chicken into bite size pieces. Set aside.
4 cups chicken stock {or 4 cans chicken broth}
1 medium onion, chopped
3 stocks celery, cut into 1 inch pieces
1 2-lb bag of mixed vegetables
salt & pepper to taste
Dumplings:
2 cups all purpose baking mix
2/3 cup milk
{makes about 6 dumplings}
In large pot with a lid. Add stock, chicken, onion, celery, mixed vegetables and salt & pepper. Bring to a boil. Reduce soup to a simmer, cook for 10 minutes. In medium bowl mix dumpling ingredients together until soft dough forms.
Bring soup back to a boil. Drop dough by spoonfuls onto boiling soup; {dipping the spoon into soup between each dumpling will keep the dough from sticking on the spoon}. Reduce heat to low.
Cook uncovered 10 minutes. Cover and cook 10 minutes. NO PEEKING!!!
Serves 6, enjoy.
ROASTED VEGETABLE SOUP
~Submitted by Brenda, AL
This warm, comforting soup will stick to your ribs on cold rainy days. Roasting the vegetables helps bring out their natural sweetness.
1 large onion ~ cut into large chunks
4 large carrot ~ peeled and cut into 1 1/2 ~ inch pieces
6 medium parsnip, peeled and cut into 1 1/2 ~ inch pieces
4 cup winter squash, such as butternut, peeled and cubed
cooking spray
3 cup chicken broth
1 cup fat ~ free evaporated milk
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
Preheat oven. In a large roasting pan combine onion, carrots, parsnips and squash; coat vegetables with cooking spray. Roast for 15 minutes.
Place the roasted vegetables in a large pot. Add broth and milk; season to taste. Cook over medium ~ high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor and blend until smooth. Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing. Then reheat.
Yields about 6 to 8
1 1/2 cups per serving.
Oven Temp. ~ 400º
Cooking Time ~ 25 min.
Pan size ~ Roasting Pan & Large Soup Pot
16 BEAN SOUP
~Submitted by Angelique, TX
1 pkg 16 dry Bean Soup
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 stalks celery, stringed and sliced thinly
1/2 lb baby carrots
1 onion, chopped
4 cloves garlic, minced
1 lb Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
1/4 teaspoon crushed red pepper
salt and pepper, to taste
1 chicken bouillon cube
water to cover ingredients
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
Add remaining ingredients except for tomatoes to Crockpot. Set Crockpot to high setting and cook for 2 hours, then cook an additional 3-5 hours on low setting or until beans are tender.
Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking.
Season with salt and pepper to taste.
Can be served over pasta or rice.
Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.
3/4 - 1 lb cannellini, baby lima, or navy beans
1 lb rice
1/2 cup oil
1 15 oz can chopped tomatoes
1/4 lb grated Parmesan cheese
3 cloves garlic, minced
1/4 teaspoon each basil and oregano flakes
1 teaspoon low sodium chicken base (or bouillon)
1 onion, chopped
1 stalk celery, chopped
1/2 hot red pepper
1/2 teaspoon paprika
salt and pepper, to taste
Soak beans overnight. Wash, drain, and pick over beans, removing any imperfect ones.
Cover beans in a good quantity of lightly salted water and bring to a boil. Simmer, uncovered, over very low heat until beans are tender.
In a large saucepan, heat olive oil and saute the chopped onion, celery, and hot pepper until the onions begin to brown (about 10 minutes). Add garlic. (Tip: chopped vegetables briefly in a food processor).
Stir in tomatoes (4 chopped ripe, fresh tomatoes may be substituted when in season). Add the beans, basil and oregano (again, fresh herbs may be substituted, when available) chicken base (or bouillon) and the water in which they were cooked. Remove from heat and set aside or refrigerate until 20 minutes before ready to serve.
Serving Time:
Bring soup to a boil. Add rice and cook over high heat, stirring frequently. Add hot water (or broth if you have some) as needed to keep the soup at the desired consistency.
The rice will be cooked after 20 minutes or so. Taste and add salt and pepper, to taste, and adjust other seasonings, if desired.
Serve soup sprinkled with freshly grated Parmesan cheese.
Optional: Serve with crusty portions of Italian bread sprinkled with Parmesan cheese, then toasted or grilled.
Drizzle lightly with olive oil dressing infused with a pinch of minced garlic, oregano, basil, red pepper flakes and chopped oil cured black olives.
Slices of sweet vinegar peppers and grilled pork chops are a traditional accompaniment.
Note: Chicken base is a product which has the consistency of a paste and is made commercially by boiling down chicken soup for long periods of time until the water is removed. It keeps well under refrigeration. It is used as a replacement for chicken bouillon (which may be substituted when chicken base is not available) or better yet, use chicken stock if you have it
1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.
Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
Garnish each bowl with chopped parsley.
Variation: You can use 1 1/2 tablespoons Minor's Lobster Base instead of lobster broth; eliminate the chicken bouillon.
Variation 2: Instead of using lobster, use an equivalent amount of crab meat. Use Minor's Crab Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Crab Bisque!
Variation 3: Instead of using lobster, use an equivalent amount of peeled, deveined and chopped shrimp. Use Minor's Shrimp, Seafood, or Clam Base instead of lobster broth and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.
3 bunches of asparagus
1 quart of cream or milk
1 tablespoon of butter
1/2 tablespoon flour
Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.
3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed
This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter.
Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired
9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)
In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.
Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.
Serve garnished with grated parmesan cheese if desired.
Enjoy this easy one dish dinner any day of the week!
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Heart Healthy
TASTY TURKEY CHILI
~Submitted by Brenda, AL
This easy chili made with ground turkey not only tastes good, it's also heart healthy and designed for kids to make. Feel free to make it ahead and reheat. It's even better the next day.
INGREDIENTS:
1 large onion
2 tablespoons corn oil
1-1/4 pounds fresh ground turkey (ground without skin)
1/2 teaspoon garlic powder or 2 large cloves garlic, peeled and minced
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 15-ounce can pinto beans
1 15-ounce can black beans
1 (14-1/2 ounces) can diced tomatoes in juice, undrained
1 (6 ounces) can tomato paste
1 (14-1/2 ounces) can chicken broth
1 cup frozen corn kernels
4 to 5 green onions (scallions)
PREPARATION:
Peel and chop onion with the help of your assistant.
Pour oil into Dutch oven or large saucepan. Place pot on burner. Turn heat to medium. Heat oil for 1 minute.
Add onions to hot oil. Cook over medium heat, stirring occasionally with wooden spoon, for 5 minutes, or until onion is almost clear.
Add ground turkey to pot. Stir with a wooden spoon, breaking up large pieces. Brown turkey for 5 minutes, stirring often.
Stir in garlic powder or garlic, chili powder, black pepper, and cumin until well combined.
Open cans of pinto and black beans. Pour both into large strainer. Place strainer under cold running water. Rinse beans thoroughly and drain.
With wooden spoon, stir beans, tomatoes and their juice, tomato paste, chicken broth, and corn into pot. Heat 5 to 7 minutes, or until thoroughly hot, stirring often.
Rinse and slice green portions of green onions. (Save the white part for Mom to use another time.) You should have about 1/2 cup.
Stir green onions into pot. Remove from heat. Ladle hot chili into bowls. Serve with green salad and cornbread.
"This simple, chunky soup is low in calories. The beef broth's seasoned nicely, while the spinach adds a refreshing difference."
PREP 10 min.
COOK 25 min.
TOTAL 35 min.
INGREDIENTS
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
DIRECTIONS
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through. Yield: 5 servings.
This tasty, cholesterol-free dish is virtually fat free, too.
2 cans (16 oz) great northern beans
1 Tbsp olive oil
1/2 lb sliced fresh mushrooms
1 Cup coarsely chopped onion
2 Cups sliced carrots
1 Cup coarsely chopped celery
1 clove minced garlic
3 Cups cut-up peeled fresh tomatoes or 1 & 1/2 lbs canned whole tomatoes cut up
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano
to taste black pepper
1 bay leaf, crumbled
4 Cups cooked elbow macaroni
Drain beans and reserve liquid. Rinse beans.
Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook. Combine reserved bean liquid with water to make 4 cups. Add liquid, beans, and cooked macaroni to vegetable mixture. Bring to a boil; cover and simmer until soup is
thoroughly heated. Stir occasionally.
Yield: 16 servings--Serving Size: 1 cup
Each serving provides: Calories: 158; Total fat: 1 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 154 mg*
* If using canned tomatoes, sodium would be higher.
ITALIAN BEAN & GRAIN SOUP
~Submitted by Brenda, AL
Hearty and satisfying enough to be a main course, this soup is made with an Italian grain called farro, an ancestor of modern wheat. It cooks into a luscious, creamy consistency very much like barley (a fine substitute) in just 30 to 45 minutes.
Ingredients
1 tbsp Extra-virgin olive oil
1 Medium onion, finely chopped
1 Medium carrot, finely chopped
1 stalk Celery, finely chopped
1/3 cup Loosely packed fresh flat-leaf parsley, chopped
2 tsps Finely chopped fresh basil
1 clove Garlic, minced
1 14 1/2 ounce Can diced tomatoes (not drained)
4 cups Chicken broth, homemade or reduced-sodium canned
1/2 cup Farro or pearl barley
1 14 1/2 ounce Or 19-ounce can cannellini beans, rinsed
Freshly ground pepper to taste
2 tbsp Freshly grated Parmesan cheese
Preparation
1. Heat oil in a 4 to 6 quart Dutch oven or soup pot over medium-high heat. Add onion, carrot, celery, parsley, basil and garlic; cook, stirring often, until the onion and carrot begin to soften, 3 to 4 minutes. Add tomatoes and broth; increase heat to high and bring to a boil. Add farro (or barley) and beans. Season with pepper.
2. When the soup returns to a boil, reduce heat to medium-low and simmer, stirring occasionally, until the grain is tender, 30 to 35 minutes for farro or 40 to 45 minutes for barley. Sprinkle each serving with cheese.
Cook's Notes
Farro is available in many specialty-food stores.
This soup will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat on the stovetop, adding enough broth or water to achieve desired consistency.
Nutrient Information
176 Calories
3 g Total Fat
1 g Saturated Fat
30 g Carbohydrates
7 g Protein
557 mg Sodium
7 g Fiber
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Diabetic Choices
ALASKAN SALMON CHOWDER
~Submitted by Jean, Syracuse, NY
SERVINGS 7
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 10 min.
COOK 30 min.
TOTAL 40 min.
INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed
DIRECTIONS
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. Yield: 7 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
BROCCOLI CHOWDER
~Submitted by Brenda, AL
Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Moderate
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1 1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Makes 6 servings, 1 cup each
NUTRITION INFORMATION: Per serving: 180 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 23 g carbohydrate; 6 g protein; 4 g fiber; 354 mg sodium.
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (50% dv), Calcium (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch 1 vegetable 1 high-fat meat
TIP: Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
MAKE AHEAD TIP: To make ahead: Prepare through Step 1. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary.
Serve in individual soup bowls, and sprinkle the parsley on top.
ANNIVERSARY CHOWDER
~Submitted by Maggie, TX
I got this from a Reminisce
Magazine. The creator of this soup, Barbara Harrison, Ringoes, NJ said: "We celebrated our 35th wedding anniversary with dinner at a lovely pre-Revolutionary War restaurant in Pennsylvania, where I enjoyed a wonderful salmon chowder. I wanted to duplicate it, so I put this recipe together, using salmon we had purchased in Alaska. It's a thick hearty soup."
2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter or margarine
2 cups half-and-half cream
1 can (6 ounces) boneless skinless salmon, drained and flaked
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through.
Yield: 2 servings.
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Publisher's Choice
FAST CHICKEN SOUP BASE
This recipe is from USA Weekend columnist Pam Anderson, published on February 23, 2003. In it she states: "It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight."
INGREDIENTS:
2 quarts chicken broth
1 quart water
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
DIRECTIONS:
1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
3. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)
Yields: 8 servings
ART LINKLETTER'S MINESTRONE SOUP
I have no idea where I got this but have it written on an index card. It is a great soup recipe, to which you can add ground beef (or chicken) for a heartier meal.
2 servings cooking spray (2 seconds of spray)
1-1/2 tablespoons olive oil
6 garlic cloves, peeled and chopped
2 large Spanish onions, diced
6 carrots, scraped and diced
3 large celery stalks, sliced
1-1/2 teaspoons salt
1 medium cabbage (2 pounds), shredded
10 large kale leaves (2 ounces), chopped
1/2 teaspoon thyme
2 bay leaves, broken
3 quarts water
1 28-ounce can plum tomatoes
1 pound chickpeas, cooked (I use canned)
1 cup penne or small shells
1/2 teaspoon black pepper
1/2 teaspoon salt
Lightly coat the bottom of a 10-quart pot with cooking spray. Heat olive oil; add garlic, onions, carrots, celery, and 1/2 teaspoon salt, and cook over low heat until onions are wilted but not brown. Add cabbage, kale, thyme, bay leaves, and remaining 1 teaspoon of salt. Increase heat, stirring constantly for about 1 minute; then add water, tomatoes, and chickpeas, and bring to a full boil. Lower heat and simmer, covered, for 45 minutes. Add the pasta and cook for an additional 15 minutes, or until pasta is tender. Season with salt and pepper to taste.
Suggestion: Serve with a hearty multigrain bread. Garnish with carrot curls or fat-free grated cheese. Note: This soup freezes well and is a great "comfort food."
Makes 12 servings.
CHEDDAR SOUP
Serves 4
Prep time: 25 minutes
Total time: 45 minutes
This is a Martha Stewart recipe. I enjoy the flavor and color, but her method of producing the perfect consistency is flawless. Mushrooms and carrots lend contrasting color and texture to this cheese soup.
1. In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
2. Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
Note: Grated cheese melts faster than big pieces: Use the large holes of a box grater or a food processor with the grating attachment.
SMOKY PORTOBELLO SOUP
This recipe came from the Paula's Home Cooking Show starring Paula Deen on Food Network. It is not for the calorie- or carbohydrate-conscious eater.
1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
24 ounces chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish
Preheat oven to 350 degrees F.
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
Yields 8 to 10 cups.
CROCKPOT CHICKEN CHILI
2 cups great northern dried beans, soaked overnight
3 cups boiling water
1 cup chopped onion
2 garlic cloves, minced
2 to 3 canned jalapeno peppers, chopped
1 tablespoon ground cumin
1 teaspoon chili powder
1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
2 small zucchini or summer squash, cubed
1 can (12 to 15 ounces) whole kernel corn, drained
1/2 cup sour cream
2 1/4 teaspoons salt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, and some for garnish, if desired
1 tomato, chopped, for garnish, or halved cherry tomatoes
sour cream for garnish
Combine beans (after being soaked overnight) and boiling water in slow-cooker. Let stand while preparing other ingredients. Add chopped onion, minced garlic, jalapeno pepper, cumin and chili powder to the crockpot. Place chicken on top.
Add cubed squash to the pot. Cover and cook on low heat for 7 to 8 hours or until beans are tender. Stir in corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato and chopped fresh cilantro, if desired.
BROCCOLI-POTATO SOUP
I have prepared this with frozen broccoli and using vegetable broth granules to make stock. It is great as a quick dinner, or the starter for another dinner.
1 Tablespoon butter
1 large onion, peeled and chopped
2 potatoes, peeled and chopped
1 10-oz package of frozen broccoli florets (defrosted) or 1 head of broccoli cut into small florets
3-1/2 cups vegetable stock
1/2 cup cream
sea salt and freshly ground pepper
1. Place the butter in a Dutch oven and melt.
2. As soon as the butter is melted, add the chopped onions and potatoes. Season with salt and pepper. 3. Cut a round of parchment paper and place over the vegetables. Cook for 10 minutes over med-low heat.
4. If using fresh broccoli, cut into small pieces, trim the stems and chop. Add to the potatoes and onions, recover and cook for 5 more minutes. If using frozen broccoli, just continue to cook the potatoes and onions for 5 more minutes.
5. Add the vegetable broth. If using frozen broccoli, add it at this time. Cook for 5 minutes.
6. Stir in cream.
7. Using a hand mixer or a blender, purée the soup.
To serve:
Ladle into 6 soup bowls. Sprinkle with parmesan or another cheese and serve.
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