Soup Recipes

Page 4 of 14 Previous  1, 2, 3, 4, 5 ... 9 ... 14  Next

View previous topic View next topic Go down

Black Bean Soup

Post  justmecookin on Thu May 15, 2008 5:43 pm

Black Bean Soup

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through. Makes 8 -10 servings (about 2-1/2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:07 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Swiss Potato Soup

Post  justmecookin on Thu May 15, 2008 5:44 pm

Swiss Potato Soup

5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese

In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.

Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Makes 4 servings.


Last edited by justmecookin on Sat Aug 23, 2008 3:08 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Broccoli Wild Rice Soup

Post  justmecookin on Thu May 15, 2008 5:44 pm

Broccoli Wild Rice Soup

1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once.

Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Makes 8 servings (about 2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:08 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Peasant Soup

Post  justmecookin on Thu May 15, 2008 5:50 pm

Peasant Soup

1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil.

Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender. Discard bay leaves. Add oil and heat through. Makes 12 servings (3 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:08 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Macaroni Vegetable Soup

Post  justmecookin on Thu May 15, 2008 5:50 pm

Macaroni Vegetable Soup

1 medium zucchini, julienned
1/2 cup finely chopped onion
1 medium carrot, halved and thinly sliced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/8 to 1/4 teaspoon cayenne pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup frozen corn

In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice.

Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through. Makes 8 servings (2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:09 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Panfish Chowder

Post  justmecookin on Thu May 15, 2008 5:57 pm

Panfish Chowder

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream

In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender.

Add the next eight ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through. Makes 4-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 2:34 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Spinach Bisque

Post  justmecookin on Thu May 15, 2008 5:58 pm

Spinach Bisque

1/2 cup chopped onion
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process American cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

In a 3-qt. saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until smooth. Gradually whisk in milk and water.

Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4-5 minutes or until heated through. Serve with oyster crackers if desired. Makes 5-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 2:34 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

South of the Border Soup

Post  justmecookin on Thu May 15, 2008 5:59 pm

South of the Border Soup

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.

In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink. Makes 8 servings (2 quarts).

To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300° until completely dry and golden; cool. Place in a resealable plastic bag; crush with a rolling pin. Season with salt, pepper and dried herbs if desired. One slice of bread yields about 1/3 cup dry crumbs


Last edited by justmecookin on Sat Aug 23, 2008 3:01 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Hamburger Minestrone

Post  justmecookin on Thu May 15, 2008 5:59 pm

Hamburger Minestrone

1/2 cup small uncooked pasta shells
1 pound ground beef
1/2 cup chopped onion
3 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 3:01 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chili Verde

Post  justmecookin on Thu May 15, 2008 6:00 pm

Chili Verde

2 cups cubed cooked pork (about 1 pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chili with beans, undrained
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 to 2 cups green salsa
1 large onion, chopped
2 cans (4 ounces each) chopped green chilies
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 3:02 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Mexican Bean Soup

Post  justmecookin on Thu May 15, 2008 6:01 pm

Mexican Bean Soup

2 pounds ground beef
1 medium onion, chopped
1 quart water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) ranch-style or chili beans
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning mix
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired. Makes 14-16 servings (4 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:03 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Company Gumbo

Post  justmecookin on Thu May 15, 2008 6:01 pm

Company Gumbo

1 pound Italian sausage links, cut into 1/4-inch pieces
1 pound boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thym
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) chicken broth
2/3 cup uncooked brown rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra

In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally. Makes 16 servings (about 4 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:03 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Super-Duper Chili

Post  justmecookin on Thu May 15, 2008 6:02 pm

Super-Duper Chili

1 pound bulk pork sausage
1 pound ground beef
2 cans (15-1/2 ounces each) hot chili beans
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
8 ounces process cheese (Velveeta), cubed
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Makes 14 servings (3-1/2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:04 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chuck-Wagon Soup

Post  justmecookin on Thu May 15, 2008 6:02 pm

Chuck-Wagon Soup

2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon plus 1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 ounces) stewed tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained

In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.

In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Makes 10 servings (4 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 3:04 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Round Steak Chili

Post  justmecookin on Thu May 15, 2008 6:03 pm

Round Steak Chili

1 pound round steak
1 large onion, chopped
2 garlic cloves, minced
1 to 2 tablespoons cooking oil
1 can (46 ounces) V8 juice
1 can (28 ounces) crushed tomatoes
2 cups sliced celery
1 can (16 ounces) crushed tomatoes
2 cups sliced celery
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, chopped
1 bay leaf
2 tablespoons chili powder
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon brown sugar
1/2 teaspoon celery seed
1/2 teaspoon
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried basil

Cut meat into 1/2-in cubes. In a large kettle or Dutch oven, brown meat, onion and garlic in oil. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Remove bay leaf before serving. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 3:05 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Salmon Chowder

Post  justmecookin on Thu May 15, 2008 6:04 pm

Salmon Chowder

2 cups cubed peeled potatoes
1-1/2 cups frozen mixed vegetables
1 large onion, chopped
1/2 teaspoon celery seed
2 cups water
6 plum tomatoes, peeled, seeded and chopped
3 tablespoons butter
3 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
2 cups cubed cooked salmon

In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer.

In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:38 am; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Canadian Cheese Soup

Post  justmecookin on Thu May 15, 2008 6:04 pm

Canadian Cheese Soup

3 cups chicken broth
4 medium potatoes, peeled and diced
2 celery ribs, diced
1 medium carrot, diced
1 small onion, diced
6 ounces Canadian bacon, trimmed and diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups (8 ounces) shredded cheddar cheese
1/8 teaspoon pepper

In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer.

Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk.

Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. Makes 8 servings (2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 10:57 am; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Soup Recipes

Post  Chef Porker on Tue Jul 22, 2008 9:04 pm

Asian Chicken Noodle Soup

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass. Makes 8 servings (serving size: 1 cup)

Chef Porker

Number of posts : 40
Registration date : 2008-07-13

View user profile

Back to top Go down

Hearty Bean and Barley Soup

Post  justmecookin on Tue Aug 19, 2008 2:51 pm

Hearty Bean and Barley Soup

7 cups chicken broth
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (4-inch) rosemary sprigs
1 (19-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked quick-cooking barley
10 cup torn spinach leaves (about 4 ounces)
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.

Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese. Makkes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 2:29 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cool Tomato Gazpacho

Post  justmecookin on Sat Aug 23, 2008 8:20 am

Cool Tomato Gazpacho

This cooling soup is a refreshing mix of tastes and textures: juicy tomatoes, crunchy bell peppers, crisp cucumbers and a touch of sweet onion. Don’t worry about evenly chopping the vegetables; a spin in the blender will finely chop them. Serve the soup with crusty bread paired with an olive oil dip.

6 medium tomatoes, coarsely chopped
2 cups coarsely chopped peeled cucumber
1 1/4 cups coarsely chopped green bell pepper
3/4 cup water
6 tablespoons coarsely chopped sweet onion
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 large garlic clove, coarsely chopped
1 teaspoon salt
1/2 cup rustic croutons, if desired

Combine all ingredients except croutons in large bowl. Pulse in blender in batches just until finely chopped and blended but a lot of texture still remains. (This will happen quickly, so watch carefully.) Cover and refrigerate until ready to serve. Serve cold or at room temperature; top with croutons.

Note - Look in the produce or bakery section for croutons made with artisan bread or make your own. Makes 4 (1 3/4-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 2:30 pm; edited 2 times in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Smoky Mexican Chicken Stew

Post  justmecookin on Sat Aug 23, 2008 8:22 am

Smoky Mexican Chicken Stew

Chunks of chicken, hominy and tangy tomatillos stand out in this robust Mexican stew. Garnish it with crumbled low-fat feta cheese, sliced green onions, avocado slices and low-fat tortilla chips.

1 lb. fresh tomatillos, husks removed, or 3 (11-oz.) cans, drained
1 tablespoon olive oil
1 1/2 cups diced onion
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (32-oz.) container plus 1 (14-oz.) can lower-sodium chicken broth
1 (29-oz.) can golden or white hominy, drained, rinsed
1 (28-oz.) can diced tomatoes
2 canned chipotle chiles in adobo sauce, minced (1 tablespoon)
1 lb. chopped cooked chicken breast halves
2 tablespoons chopped cilantro

Bring medium saucepan filled with water to a boil. Add tomatillos; boil 5 minutes or until soft. Drain. (If using canned tomatillos, eliminate this cooking step.) Puree tomatillos in blender until smooth.

Heat oil in large pot over medium heat until hot. Cook and stir onion 5 minutes or until soft. Add garlic; cook 30 seconds or until fragrant. Add cumin and oregano; cook 20 seconds. Add pureed tomatillos, broth, hominy, tomatoes and chiles. Bring to a boil; reduce heat to medium-low to low. Simmer, uncovered, 30 minutes or until thick.

Stir in chicken; simmer 2 to 3 minutes or until chicken is heated through. Sprinkle with cilantro.

Note - Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove seeds for less heat. Refrigerate remaining chiles for about 1 week. Makes 6 (2 1/4-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 2:30 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

White Bean and Ham Soup

Post  justmecookin on Sat Aug 23, 2008 8:24 am

White Bean and Ham Soup

Blending one of the cans of beans is an extra step worth taking. It gives the soup a hearty texture. Chop the chard while the beans are simmering to save a little more time.

2 (15-oz.) cans cannellini beans, drained, rinsed, divided
1 (14-oz.) can reduced-sodium beef broth
2 tablespoons olive oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. cooked ham, diced
6 cups chopped red Swiss chard

In blender or food processor, puree 1 can of the beans and broth until almost smooth. Heat oil in large saucepan over medium heat until hot. Add onion; cook 3 minutes or until tender, stirring occasionally. Add cumin, salt and pepper; cook and stir 1 minute.

Stir in remaining 1 can beans, bean-broth mixture and ham. Bring to a boil; cover. Simmer 5 minutes or until heated through. Stir in chard. Cook 1 minute or just until wilted. Makes 4 servings


Last edited by justmecookin on Sat Aug 23, 2008 2:31 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Vegetable Miso Soup with Udon Noodles

Post  justmecookin on Sat Aug 23, 2008 8:31 am

Vegetable Miso Soup with Udon Noodles

Miso, a slightly sweet and salty fermented soybean paste, is at the heart of traditional Japanese cooking. The lighter colored varieties are used in delicate soups and sauces, while the darker colored versions appear in heavier dishes. You’ll find miso in the refrigerated section of supermarkets or at Asian markets or health food stores.

6 cups reduced-sodium vegetable or chicken broth
1/4 cup light-colored miso (such as barley miso)
1 tablespoon vegetable oil
1 teaspoon minced ginger
2 medium garlic cloves, minced
8 oz. thin udon noodles
3 cups chopped bok choy
1 cup broccoli florets
1/2 cup thinly sliced baby carrots
1/2 cup frozen baby peas
2 teaspoons Asian chile-garlic sauce
1 (12.3-oz.) pkg. silken extra-firm tofu, cut into 1/2-inch cubes, room temperature
2 teaspoons toasted sesame seeds*
2 green onions, coarsely chopped

In food processor or blender, puree 1 cup of the broth and the miso. Heat oil in large pot or Dutch oven over medium heat until hot. Add ginger and garlic; cook 30 to 60 seconds or until garlic begins to soften. Add miso mixture and remaining 5 cups broth. Bring to a boil over medium-high heat.

Stir in noodles, bok choy, broccoli, carrots, peas and chile-garlic sauce. Cover; cook 5 minutes or until noodles are al dente, stirring occasionally. Gently stir in tofu.

To serve, use tongs to transfer noodles and vegetables to individual soup bowls. Ladle broth over noodles. Garnish with sesame seeds and green onions.

Note - To toast sesame seeds, heat small skillet over medium heat. Add sesame seeds; shake skillet continuously until seeds are lightly browned, 3 to 4 minutes. Makes 4 (2 1/4-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 2:32 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Vegetable Soup au Pistou

Post  justmecookin on Sat Aug 23, 2008 8:33 am

Vegetable Soup au Pistou

Pistou is the French equivalent of pesto. Any leftover pistou can be frozen in small amounts for later use.

Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 1/2 teaspoons minced garlic
6 cups reduced-sodium vegetable broth
1 (14.5-oz.) can diced tomatoes, undrained
1 cup cubed peeled butternut squash
1 green bell pepper, diced
1 rib celery, chopped
1 medium carrot, chopped
1 small potato, cubed
1 (15-oz.) can cannellini beans, drained, rinsed
1/2 cup broken vermicelli or capellini
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Pistou
1 cup packed fresh basil
1/2 cup fresh parsley
1 teaspoon chopped garlic
1/4 cup (1 oz.) freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil

Heat 2 tablespoons oil in nonreactive Dutch oven over medium heat until hot. Add onion; cook 4 to 5 minutes or until softened. Add 1 1/2 teaspoons garlic; cook 1 minute or until fragrant. Stir in broth, tomatoes, squash, bell pepper, celery, carrot and potato; bring to a boil. Reduce heat to low; simmer, partially covered, 20 minutes. Add beans, vermicelli, salt and pepper; simmer 5 minutes.

Place basil, parsley and 1 teaspoon garlic in food processor; pulse to combine. Add cheese; pulse several times to combine. With motor running, slowly pour in 1/4 cup olive oil. To serve, spoon 1 tablespoon pistou into center of each bowl of soup. Pass extra in small bowl. Makes 8 servings


Last edited by justmecookin on Sat Aug 23, 2008 2:33 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Summer Gazpacho with Garlic-Cumin Sauce

Post  justmecookin on Sat Aug 23, 2008 8:36 am

Summer Gazpacho with Garlic-Cumin Sauce

This refreshing chilled soup combines the best of summer in one bowl. Garden-fresh tomatoes, peppers, cucumber and herbs are seasoned with a hint of saffron and sherry vinegar to reflect the Spanish heritage of the recipe. Accompany it with grilled or toasted crusty bread.

Gazpacho
4 cups chopped tomatoes (about 4 medium)
1 cup finely diced peeled cucumber
1 large green bell pepper, finely diced
1/2 cup chopped sweet onion
1 serrano chile, minced
1/4 cup chopped mixed fresh herbs (basil, tarragon and/or chives)
1 large garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed saffron threads
2 cups water
3/4 cup tomato juice
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon extra-virgin olive oil

Sauce
1/2 cup plain yogurt
1 medium garlic clove, finely minced
1 teaspoon fresh lime or lemon juice
1/4 teaspoon ground cumin

In large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes. In small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.

Note - Remove veins and seeds for a milder flavor. Makes 4 (about 1 3/4-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 2:33 pm; edited 1 time in total

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Soup Recipes

Post  Sponsored content Today at 3:07 am


Sponsored content


Back to top Go down

Page 4 of 14 Previous  1, 2, 3, 4, 5 ... 9 ... 14  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum