Soup Recipes

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Turkey and Potato Soup with Canadian Bacon

Post  justmecookin on Fri Feb 27, 2009 10:56 am

Turkey and Potato Soup with Canadian Bacon

1 tablespoon canola oil
1 1/2 cups chopped onion (about 1 large onion)
1 cup chopped celery
2 carrots, halved lengthwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
2 1/2 cups mashed cooked peeled baking potatoes
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
Sage sprigs (optional)

Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired. Makes 4 servings

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Minestrone Soup

Post  justmecookin on Fri Feb 27, 2009 11:09 am

Minestrone Soup

2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 1/4 cups cubed peeled acorn or butternut squash
3/4 cup diced zucchini
1/2 cup chopped carrot
1/2 cup diced fennel
1 cup water
1 (14-ounce) can chicken broth
5 tablespoons no-salt-added tomato paste
1/4 cup uncooked ditalini (very short tube-shaped pasta)
2 1/2 cups chopped Swiss chard
1/2 cup rinsed and drained canned Great Northern Beans
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil.

Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese. Makes 6 servings

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Beef, Beer, and Barley Stew

Post  justmecookin on Sat Feb 28, 2009 7:41 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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Rabbit Gumbo

Post  justmecookin on Fri Mar 06, 2009 10:38 am

Rabbit Gumbo

1 small onion, chopped
1 small green pepper, chopped
1/4 cup vegetable oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice

In a Dutch oven, saute onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1-1/2 to 2 hours or until meat is very tender.

Add sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15-20 minutes. Remove rabbit; cool. Debone and cut into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice. Makes 4-6 servings.

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Cream of Spinach Soup

Post  justmecookin on Tue Mar 10, 2009 10:21 am

Cream of Spinach Soup

1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
Salt and pepper to taste

In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. Melt butter in a large saucepan over medium heat.

Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture. Makes 4 servings

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Creamy Asparagus Soup

Post  justmecookin on Fri Mar 13, 2009 12:47 pm

Creamy Asparagus Soup

1 medium potato, peeled and diced
1 medium onion, chopped
5 green onions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (49-1/2 ounces) chicken broth
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup half-and-half cream
1 cup (8 ounces) sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes.

Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth.

Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired. Makes 8 servings

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Beef Stew in Spicy Berbere Sauce

Post  justmecookin on Mon Mar 16, 2009 5:23 pm

Beef Stew in Spicy Berbere Sauce

2 medium onions, quartered lengthwise
1/4 cup butter
1 tablespoon minced fresh ginger
1 tablespoon ground paprika
1 tablespoon cayenne
1 teaspoon ground cumin
1 teaspoon fenugreek
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon each ground cloves and allspice
1 can (14 1/2 oz.) crushed tomatoes in purée
1/4 cup dry red wine
2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks
Salt

In a food processor, pulse onions until very finely diced (almost puréed). Melt butter in 4- to 5-quart pan over medium-high heat. Add onions and stir until browned, about 10 minutes.

Add ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste. Makes 6 servings

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Ham-and-Bean Soup

Post  justmecookin on Wed Mar 18, 2009 10:08 am

Ham-and-Bean Soup

1 (16-oz.) lean ham steak
2 tablespoons olive oil
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 tablespoon jarred ham-flavored soup base
1/2 teaspoon pepper
2 (15-oz.) cans navy beans, drained
2 (15-oz.) cans cannellini beans, drained
1 (15 1/2-oz.) can black-eyed peas, drained
4 large potatoes, peeled and diced (about 2 lb.)

Trim fat from ham steak; coarsely chop ham. Reserve bone. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.

Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.

Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving. Makes 8 servings

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Ribollita with Herb Pesto

Post  justmecookin on Thu Mar 26, 2009 12:06 pm

Ribollita with Herb Pesto

Soup:
1 1/2 teaspoons extravirgin olive oil
2 1/2 cups chopped red onion (l large)
1/2 cup chopped carrot (about 1 large)
1/2 cup chopped celery
2 garlic cloves, chopped
1 3/4 cups (1/4-inch) cubed Yukon gold potato (about 1 medium)
2 teaspoons chopped fresh sage
6 cups chicken broth
6 cups stemmed sliced Swiss chard (about 1 bunch)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can pinto beans, rinsed and drained

Herb Pesto:
1/2 cup chopped basil leaves
1/4 cup walnuts, toasted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extravirgin olive oil
1 tablespoon hot water
1 teaspoon chopped rosemary leaves
1/2 teaspoon thyme leaves (optional)
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
8 (1-ounce) slices Italian bread, toasted

To prepare soup, heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until onion is tender. Add minced garlic; cook 1 minute. Stir in potato and sage. Stir in broth; bring to a boil.

Cover, reduce heat, and simmer 10 minutes. Stir in chard; simmer an additional 10 minutes or until potatoes are tender. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and pinto beans. Simmer 5 minutes or until hot. Remove from heat; keep warm.

To prepare herb pesto, combine basil and remaining ingredients except bread in a food processor. Process until smooth, scraping the sides with a spatula. Spread 1 1/2 teaspoons pesto over each bread slice. Ladle 1 cup soup into each of 8 bowls. Tuck 1 pesto-topped bread slice into each serving. Makes 6 servings

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Chicken Butternut Squash Soup

Post  justmecookin on Sun Mar 29, 2009 2:21 pm

Chicken Butternut Squash Soup

4 cups butternut squash, peeled, seeded, and cut in 3/4-inch pieces
1 small red onion, cut in 1/2-inch wedges
1 tbsp. curry powder
1 tbsp. olive oil
3 14-oz. cans chicken broth
1 15 to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 tsp. olive oil
1/4 tsp. freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves

Preheat oven to 425 degrees. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.

Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed. To serve, top soup with nuts, chicken, and cilantro. Makes 6 servings.

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Tortellini Florentine Soup

Post  justmecookin on Sun Mar 29, 2009 2:25 pm

Tortellini Florentine Soup

1 9-oz. pkg. refrigerated 3-cheese tortellini
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside. In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

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Deli-Roasted Chicken Soup

Post  justmecookin on Sun Mar 29, 2009 2:31 pm

Deli-Roasted Chicken Soup

2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese
1-1/4 cups crumbled blue cheese
1/2 cup shredded Parmesan cheese
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

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Chicken Tortilla Soup

Post  justmecookin on Sun Mar 29, 2009 2:37 pm

Chicken Tortilla Soup

2 14-ounce cans chicken broth with roasted garlic
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken (about 10 ounces)
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
Sliced fresh jalapeno chile peppers (optional)

In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.

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Savory Beef Stew

Post  justmecookin on Wed Apr 01, 2009 5:42 pm

Savory Beef Stew

1 tablespoon Corn Oil
2 large onions, sliced
2 cloves garlic, minced
1-1/2 pounds beef chuck, cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) beef broth
2 teaspoons Worcestershire sauce
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon fine grind black pepper
1 pound small red potatoes, cut into eighths
1-1/2 cups frozen cut green beans
1-1/2 cups frozen sliced carrots
1/2 cup water
1/4 cup corn starch

Heat oil in a 5-quart dutch oven over medium heat. Add onions; cook, stirring occasionally until lightly browned. Stir in garlic; cook 1 minute. Add beef, tomatoes, beef broth, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat and cover.

Simmer 1 hour. Add potatoes; cook 15 minutes. Stir in green beans and carrots and simmer 15 minutes longer. Combine water and corn starch in a small bowl until blended. Stir into meat mixture. Stirring constantly over medium heat, bring to boil. Boil 1 minute. Ladle into serving bowls. Makes 6 servings

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Carrot Broccoli Soup

Post  justmecookin on Fri Apr 03, 2009 12:17 pm

Carrot Broccoli Soup

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tablespoon butter
3 cups fresh broccoli florets
3 cups milk, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons all-purpose flour

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.

Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. Makes 4 servings.

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Cream of Cauliflower Soup

Post  justmecookin on Fri Apr 03, 2009 12:23 pm

Cream of Cauliflower Soup

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.

Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Makes 8 servings (about 2 quarts).

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Simple Chicken Soup

Post  justmecookin on Fri Apr 03, 2009 12:26 pm

Simple Chicken Soup

2 cans (14-1/2 ounces each) chicken broth
1 tablespoon dried minced onion
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup; heat through. Makes 6 servings.

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Black Bean Taco Soup

Post  justmecookin on Wed Apr 08, 2009 9:42 am

Black Bean Taco Soup

1 Lb. ground beef
1 (1.25-oz.) pkg. taco seasoning
1 (1-oz.) pkg. Ranch seasoning & salad dressing mix
1 (28-oz.) can diced tomatoes
1 (16-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, drained
1 (14 1/2-oz.) can diced tomatoes with mild green chiles
1/2 Cup shredded Cheddar cheese (optional)
1/2 tsp. ground cumin

In 4-quart Dutch oven cook ground beef until brown; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired. Makes 6 servings

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Irish Beef-Vegetable Stew

Post  justmecookin on Wed Apr 08, 2009 9:45 am

Irish Beef-Vegetable Stew

1 1/2 Lb. beef stew meat
1 tbsp. vegetable oil
5 cups water
2 bay leaves
1 tsp. salt
1/4 tsp. pepper
3 cups cubed potatoes
3 carrots, cut into 3/4-inch pieces
1 cup chopped onions
3 to 4 tbsp. dry instant mashed potato flakes
1/4 cup chopped fresh parsley

In Dutch oven brown beef in oil. Drain off fat. Add 5 cups water, bay leaves, salt and pepper. Bring to boiling; reduce heat; simmer covered 1 hour.

Add potatoes, carrots and onion. Simmer 45 to 55 minutes more or until beef and vegetables are tender. Remove bay leaves. Stir in enough of the instant potatoes to thicken to desired consistency. Add parsley and serve. Makes 6 servings

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Italian Seafood Stew

Post  justmecookin on Wed Apr 08, 2009 9:48 am

Italian Seafood Stew

1 tbsp. olive oil
1 large fennel bulb, chopped
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
2 cups vegetable broth
2 14 1/2-oz. cans italian-style tomatoes
1/2 tsp. italian seasoning
1/2 tsp. red pepper flakes
1 1 lb. haddock (thawed, if frozen), cut into 1-inch pieces
1/2 lb. sea scallops, cut in half
1/2 lb. medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
Freshly grated Parmesan cheese (optional)

Heat oil in large Dutch oven over medium-high heat. Add fennel, onion, bell pepper and garlic; sauté 5 to 7 minutes or until tender.

Stir in broth, tomatoes, Italian seasoning and red pepper flakes; bring to boiling. Cover; reduce heat and simmer 15 minutes.

Add haddock, scallops and shrimp. Cover and simmer 10 minutes or until fish flakes with a fork. Stir in parsley. Sprinkle with Parmesan cheese, if desired. Makes 6 servings

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Quick Garden Vegetable Soup

Post  justmecookin on Wed Apr 08, 2009 9:52 am

Quick Garden Vegetable Soup

1 tbsp. olive oil
1/4 cup each pre-chopped onion, celery and bell pepper
1 cup shredded carrots
1 cup fresh small broccoli or cauliflower flowerets
1 cup sliced fresh mushrooms
4 cups low-sodium chicken broth
1/2 tsp. dried basil leaves
1/4 tsp. each minced garlic and ground black pepper
1 low-salt vegetable bouillon cube, broken
1 cup baby spinach leaves

Heat oil in Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.

Stir in 1 1/2 cups water, chicken broth, basil, garlic, black pepper and bouillon cube. Bring to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in spinach to wilt. Serve immediately. Makes 6 servings

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Zesty Tortilla Soup

Post  justmecookin on Wed Apr 08, 2009 9:52 am

Zesty Tortilla Soup

6 6-inch corn tortillas, cut in strips
6 cups chicken broth
2 14 1/2 oz. cans diced tomatoes
1/3 lb. deli sandwich pepperoni, cut into wedges
2 cups cooked corn
2 to 4 diced jalapeños
1/4 cup chopped cilantro
1 cup shredded Monterey Jack cheese

Preheat oven to 250°. Spread tortillas in shallow baking pan. Bake until crisp and lightly browned, about 8 minutes. Set aside. Combine remaining ingredients, except cheese, in large saucepan.

Bring to boiling, stirring occasionally. Reduce heat and simmer 5 minutes. Serve garnished with reserved, toasted tortillas and topped with cheese. Makes 8 servings

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Chile Beef Stew

Post  justmecookin on Wed Apr 08, 2009 1:04 pm

Chile Beef Stew

3 slices bacon
2 1/2 lb. round steak, cubed
1/2 cup chopped onion
2 cloves garlic, minced
4 medium potatoes, cubed
2 (14 1/2-oz.) cans diced tomatoes
1 (4-oz.) can chopped green chile peppers
1 1/4 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. ground oregano
2 cups white rice, cooked (optional)

In 6-quart Dutch oven, cook bacon until crisp; remove from Dutch oven. Drain on paper towel. Crumble and set aside. Cook steak, onion and garlic in bacon drippings until brown.

Add potatoes, tomatoes, 4 cups water, chile peppers, chili powder, cumin, pepper and oregano. Cook over low heat 1 hour or until potatoes are tender. Serve over rice, if desired, and top with crumbled bacon. Serves 8

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Black Bean Taco Soup

Post  justmecookin on Wed Apr 08, 2009 1:06 pm

Black Bean Taco Soup

1 Lb. ground beef
1 (1.25-oz.) pkg. taco seasoning
1 (1-oz.) pkg. Ranch seasoning & salad dressing mix
1 (28-oz.) can diced tomatoes
1 (16-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, drained
1 (14 1/2-oz.) can diced tomatoes with mild green chiles
1/2 cup shredded cheddar cheese (optional)
1/2 tsp. ground cumin

In 4-quart Dutch oven cook ground beef until brown; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired. Serves 6

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Easy Potato Soup

Post  justmecookin on Wed Apr 08, 2009 1:14 pm

Easy Potato Soup

2 tbsp. butter or margarine
1/4 cup flour
4 cups milk
2 cups peeled, diced baking potato
4 green onions, chopped, divided
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups shredded cheddar cheese, divided
4 slices cooked bacon, crumbled

Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute until thickened and bubbly. Gradually stir in milk. Stir in potato, half of green onions, salt and pepper.

Cook over medium heat, stirring frequently, 30 minutes or until thickened and potato is done. Stir in 1 cup cheese; cook 5 minutes more. Serve with remaining cheese, green onions and bacon sprinkled on top of soup. Serves 6

justmecookin

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Registration date : 2008-04-23
Location : Germany/USA

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