Soup Recipes

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Mexican Ham and Bean Soup

Post  justmecookin on Mon Sep 29, 2008 11:49 am

Mexican Ham and Bean Soup

1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro. Makes 8 servings

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Potato Kale Soup with Gruyère

Post  justmecookin on Mon Sep 29, 2008 12:05 pm

Potato Kale Soup with Gruyère

2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese

Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese. Makes 6 servings

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Quick Fall Minestrone

Post  justmecookin on Mon Sep 29, 2008 12:40 pm

Quick Fall Minestrone

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil.

Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese. Makes 8 servings

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Beef, Beer, and Barley Stew

Post  justmecookin on Mon Sep 29, 2008 1:00 pm

Beef, Beer, and Barley Stew

2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
2 cups chopped peeled turnips (about 1 pound)
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups water
3 cups low-salt beef broth
2 tablespoons Worcestershire sauce
1 (12-ounce) bottle dark beer (such as stout)
3 small beets
3 tablespoons chopped fresh parsley
1 teaspoon thyme leaves
2 tablespoons prepared horseradish

Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.

Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.

While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.

Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish. Makes 6 servings

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Cauliflower and Red-Pepper Chowder

Post  justmecookin on Mon Sep 29, 2008 1:04 pm

Cauliflower and Red-Pepper Chowder

1 tablespoon butter
2/3 cup minced shallots (about 4 large)
1/2 cup sliced celery
2 (14 1/2-ounce) cans vegetable broth
1 1/2 cups water
6 cups finely chopped cauliflower florets (about 1 head)
2 cups finely chopped red bell pepper (about 2 medium)
1 cup finely chopped peeled red potato
1 bay leaf
1 cup milk
1/2 teaspoon black pepper
3 tablespoons minced fresh or 1 tablespoon dried basil
5 tablespoons fat-free sour cream

Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.

Place 1 1/2 cups soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil.

Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream. Makes 4 servings

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Vegetable Soup with Corn Dumplings

Post  justmecookin on Mon Sep 29, 2008 1:46 pm

Vegetable Soup with Corn Dumplings

Soup:
1 tablespoon olive oil
4 cups finely chopped onion
1/8 teaspoon ground cloves
4 garlic cloves, minced
2 bay leaves
3 cups water
3 (14 1/2-ounce) cans vegetable broth
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups (1/4-inch) diced peeled sweet potato
1 (15-ounce) can navy beans, rinsed and drained
2 cups frozen whole-kernel corn, thawed
2 cups sliced zucchini (about 1 medium)
1/4 cup chopped fresh parsley
1/8 teaspoon ground red pepper

Dumplings:
3/4 cup all-purpose flour
1 tablespoon cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 cup milk
1/3 cup frozen whole-kernel corn, thawed

To prepare soup, heat oil in a large Dutch oven over medium heat. Add onion, cloves, garlic, and bay leaves; cook 10 minutes. Add water, broth, and tomatoes; bring to a boil. Add sweet potato and beans; cook for 10 minutes. Stir in corn, zucchini, parsley, and red pepper; bring to a boil. Reduce heat, and simmer 5 minutes. Discard bay leaves.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and corn; stir just until moist.

Bring soup to a boil. Drop dumpling dough by rounded tablespoonfuls into the vegetable mixture to form 8 dumplings. Cover, reduce heat, and cook over medium-low heat 10 minutes or until dumplings are done (do not boil). Makes 8 servings

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Easy Brunswick Stew

Post  justmecookin on Mon Sep 29, 2008 2:18 pm

Easy Brunswick Stew

1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce

Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes. Makes 14 cups

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Turkey Noodle Soup

Post  justmecookin on Mon Sep 29, 2008 2:25 pm

Turkey Noodle Soup

Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes.

Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired. Makes 4 servings

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Philadelphia Asphalt Chili

Post  justmecookin on Wed Oct 01, 2008 7:38 am

Philadelphia Asphalt Chili

1 pound sweet Italian sausage, casing removed
2 pounds ground beef
2 green bell peppers, diced
1 chili pepper, seeded and diced
2 medium Spanish onions, diced (divided use)
1 1/2 tablespoons garlic powder
1/2 tablespoon salt
1/2 tablespoon crushed dried red pepper
1 1/2 tablespoons ground cumin
3 tablespoons chili powder
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 tablespoon basil
1/2 tablespoon oregano
1 tablespoon prepared horseradish
12 ounces beer or tomato juice
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
2 (28-ounce) cans peeled whole tomatoes
12 ounces shredded Cheddar cheese (optional)

Break the sausage into a large pan and brown on medium heat, using a metal spatula to crumble meat. Drain into a colander and reserve the liquid. Repeat with the ground beef, again draining and reserving the liquid.

Return the cooking liquids to the pan. Add green and chili peppers and half the onion, and cook until onion is translucent. Drain and discard cooking juices.

Return drained meats to pan. Mix well. In a small bowl, mix garlic powder, salt, red pepper, cumin, chili powder, thyme, rosemary, basil and oregano. Sprinkle over meats. Stir in the sauteed vegetables, horseradish, beer, crushed tomatoes and tomato paste. Bring to a boil, reduce heat and simmer at least 1 hour, stirring often as chili thickens.

Just before serving, gently squeeze the whole tomatoes by hand into large pieces and stir into the chili. Pass the remaining diced onions and cheese at the table. Makes 12 servings.

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Black Bean Soup

Post  justmecookin on Thu Oct 09, 2008 8:10 pm

Black Bean Soup

3 (15-ounce) cans black beans, undrained and divided
1 onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 (14½-ounce) can chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/4 teaspoon salt
1/4 teaspoon coarse grind black pepper
Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs

Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.

Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.

Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings. Makes 6 servings

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Cheddar Soup

Post  justmecookin on Thu Oct 09, 2008 9:44 pm

Cheddar Soup

2 celery stalks, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 tablespoon vegetable or olive oil
5 cups chicken broth
1 medium baking potato, peeled and cut into 1-inch cubes
1/2 pound Cheddar, preferably white, grated (2 cups)
1 teaspoon Worcestershire sauce

In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.

Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread. Makes 4-6 servings

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Butternut Squash-Leek Soup

Post  justmecookin on Thu Oct 09, 2008 9:51 pm

Butternut Squash-Leek Soup

1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender.

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture. Makes 6 servings (serving size: about 1 cup)

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Meatball Soup

Post  justmecookin on Thu Oct 09, 2008 9:59 pm

Meatball Soup

2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
1/2 cup uncooked long-grain white rice
2 tablespoons grated fresh onion
3/4 teaspoon salt, divided
1 pound ground round
1 large egg white
1 garlic clove, minced
Cooking spray
3 cups chopped green cabbage
2 cups chopped onion
1 cup sliced carrot
1/2 cup chopped celery
1 tablespoon chili powder
1 1/2 tablespoons drained chopped chipotle chile in adobo sauce
2 (14-ounce) cans chicken broth
1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
1 1/2 cups cubed peeled baking potato

Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.

Combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.

Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, broth, and tomatoes; bring to a boil.

Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender. Makes 6 servings (serving size: 1 2/3 cups)

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Broccoli Chowder

Post  justmecookin on Sat Oct 11, 2008 9:39 am

Broccoli Chowder

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups milk
1/2 cup shredded cheddar cheese

In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese. Makes 6 servings.

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Fresh Corn Chowder

Post  justmecookin on Sat Oct 11, 2008 9:45 am

Fresh Corn Chowder

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups milk

Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine the flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 6 servings.

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Cheesy Vegetable Soup

Post  justmecookin on Sat Oct 11, 2008 9:48 am

Cheesy Vegetable Soup

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups shredded cabbage
1-1/2 cups frozen lima beans, thawed
1 cup sliced carrots
1 cup diced peeled potatoes
1 tablespoon chicken bouillon granules
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1-1/2 cups (6 ounces) shredded cheddar cheese
Minced fresh parsley

In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.

Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Makes 8 servings.

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Chicken Barley Soup

Post  justmecookin on Sat Oct 11, 2008 9:50 am

Chicken Barley Soup

1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken

In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil.

Reduce heat; cover and simmer after 45 minutes. Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender. Makes 12 servings (3 quarts).

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Escarole Soup with Little Meatballs

Post  justmecookin on Mon Oct 13, 2008 10:33 am

Escarole Soup with Little Meatballs

1 lb. ground beef
1 large egg
3 tablespoon water
3 cloves minced garlic
2 tablespoon flat leaf parsley, chopped
1 teaspoon salt
Small handful romano cheese
1/4 teaspoon pepper

1 medium onion, chopped
2 tablespoon butter
2 tablespoon olive oil
8 cup chicken broth
3/4 lb. fresh escarole, chopped, washed well
1/2 box cooked orzo pasta

In a large bowl combine ground beef, water, egg, 2 cloves minced garlic, parsley, cheese, salt and pepper. Mix and gently shape into 1-inch meatballs. In a large stockpot, melt butter with oil; add 1 clove minced garlic and the chopped onion and sauté 5 minutes. Add chicken broth, cover pot and bring to a rolling boil.

Gently add meatballs, one at a time to boiling broth. Lower heat and gently boil soup, in a partially covered pot for 30 minutes or until meatballs are no longer pink in the center.

Meanwhile, cook Orzo pasta according to package instructions & drain well. When meatballs are fully cooked, add escarole to the soup, cover and gently boil for 10 minutes more. Add cooked Orzo and stir. Serve with a sprinkle of Romano cheese and a nice crusty bread! Serves 6-8.

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Dutch Chicken Corn Soup

Post  justmecookin on Mon Oct 13, 2008 10:34 am

Dutch Chicken Corn Soup

3-1/2 lb. stewing chicken
3 or 4 cups water
1-1/2 pint corn
1/2 cup celery, chopped
1-1/2 teaspoon salt
1 onion, chopped
1/2 cup noodles, broken
2 hard boiled eggs, chopped
1 chicken bouillon cube

Cook chicken and salt with water until tender separate chicken from broth and cut in small pieces. Use broth and cook chicken with vegetables and noodles for about 30 minutes on low heat. Add eggs and serve very hot.

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Potato Chowder

Post  justmecookin on Mon Oct 13, 2008 10:35 am

Potato Chowder

8 cups potatoes, diced, peeled
1/3 cup onion, chopped
3 cans chicken broth
1 can condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 8 ounce package cream cheese, cubed
1/2 lb. sliced bacon, cooked, crumbled
Snipped chives, optional

In a slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese and stir until blended and heated through. Garnish with bacon and chives, if desired. Makes 3 quarts.

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Pork and Veggie Oven Stew

Post  justmecookin on Tue Oct 14, 2008 8:39 am

Pork and Veggie Oven Stew

1-1/2 pounds boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
1 tablespoon cooking oil
3 medium onions, coarsely chopped (1-1/2 cups)
2 14-ounce cans chicken broth or vegetable broth or 3-1/2 cups chicken stock
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/4 cup all-purpose flour
1 16-ounce package frozen whole kernel corn
1 pound tiny new potatoes, halved
2 cups fresh green beans, cut into 2-inch pieces or frozen cut green beans
Warm corn bread muffins (optional)

In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Add remaining meat and chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the chicken broth.

Stir in remaining chicken broth, thyme, oregano, lemon-pepper seasoning and salt. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degree oven for 1 hour.

In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 servings.

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Wild Rice and Turkey Soup

Post  justmecookin on Tue Oct 14, 2008 8:41 am

Wild Rice and Turkey Soup

1 6.2-ounce package quick-cooking long grain and wild rice mix
2 tablespoons butter or margarine
4 ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
2 stalks celery, sliced (1 cup)
2 14-ounce cans chicken broth or 3-1/2 cups chicken stock
1/4 teaspoon ground black pepper
2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
1 cup whipping cream
2 tablespoons dry sherry (optional)

Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.

In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally.

Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, whipping cream and, if you like, dry sherry. Heat through. Makes 6 servings.

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Red Tomato-Garlic Soup

Post  justmecookin on Tue Oct 14, 2008 8:42 am

Red Tomato-Garlic Soup

1 medium fennel bulb with tops
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, quartered and thinly sliced
10 cloves garlic, minced
1 28-ounce can diced tomatoes, undrained
1 14-ounce can chicken broth
1 8-ounce can tomato sauce
1 cup hot-style vegetable juice or vegetable juice
1 teaspoon dried basil or dried Italian seasoning, crushed

Reserve some of the fennel leaves to garnish the soup. Remove any tough or bruised outer leaves from the fennel bulb. Trim off the root end and the stems; discard. Thoroughly rinse the trimmed bulb and quarter the bulb lengthwise; remove and discard the core. Chop remaining fennel bulb.

In a 4-quart Dutch oven, heat olive oil and butter over medium-high heat. Add fennel, onion, and garlic. Reduce heat to medium-low and cook, covered, for 25 minutes, or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until unions are golden.

Add the undrained tomatoes, broth, tomato sauce, vegetable juice and dried basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more. Garnish each serving with the reserved fennel leaves. Makes 8 servings.

justmecookin

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Beef and Bulgur Soup with Chickpeas

Post  justmecookin on Tue Oct 14, 2008 8:43 am

Beef and Bulgur Soup with Chickpeas

2 tablespoons olive or cooking oil
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper
1 pound beef stew meat, cut into 1-inch cubes
3 medium onions, chopped (1-1/2 cups)
3 14-ounce cans beef broth or 5-1/4 cups beef stock
1 14-1/2-ounce can no-salt-added stewed tomatoes, undrained and cut up
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup bulgur, cracked wheat or quick-cooking barley
2 medium carrots, thinly sliced (1 cup)
3 tablespoons snipped fresh parsley

In a 5 to 6 quart Dutch oven, heat olive oil over medium heat. Add cumin seeds. Cook and stir for 10 seconds. Add garlic, salt, garam masala, ginger, turmeric and cayenne pepper all at once to oil mixture. Cook and stir for 15 seconds (watch closely to avoid burning).

Add half of the meat and half of the onion to spice mixture; cook and stir until browned. Remove meat mixture with a slotted spoon (it's okay if some of the onion remains in the pan). Add remaining meat and onion. Cook and stir until meat is brown (adding more oil if necessary). Return all meat and onions to Dutch oven. Stir in beef broth and undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally.

Stir in the garbanzo beans, bulgur and carrots. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until meat, vegetables and bulgur are tender, stirring occasionally. Stir in parsley just before serving. Makes 8 servings.

justmecookin

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Potato Dumpling Soup

Post  justmecookin on Tue Oct 14, 2008 8:44 am

Potato Dumpling Soup

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
2 tablespoons cooking oil
2 14-ounce cans chicken broth or 3-1/2 cups chicken stock
1 1.8-ounce envelope white sauce mix
4 medium potatoes, chopped (4 cups)
1 large onion, chopped (1 cup)
1 cup diced cooked ham or Canadian-style bacon
1 12-ounce can evaporated milk
1/2 teaspoon ground white or black pepper
1/4 cup snipped fresh parsley

For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.

For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 servings.

justmecookin

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Re: Soup Recipes

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