SOUP
Creamy Lentil Soup
1 tsp olive oil
3/4 cup chopped scallions
2 garlic cloves, minced
1 medium chopped tomato
1/4 cup plus 2 tbsp fresh cilantro chopped
1/2 tsp cumin powder
1 cup cup dried lentils
1 small red potato, peeled and diced
4 cups reduced sodium chicken or vegetable broth
1 bay leaf
kosher salt, to taste
black pepper, to taste
Optional:
light sour cream
2 tbsp chopped scallions, for garnish
Heat a large pot over medium heat.
Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
Cook stirring until soft, about 10 minutes.
Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
Add the lentils, potato, broth and bay leaf.
Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.
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Instant Pot Black Eyed Pea Soup
1 tablespoon extra-virgin olive oil
1 onion diced
1 rib celery diced
2 carrots diced
1 clove garlic finely chopped
1.5 cups ham cubed, or leftover ham bone or hock (see notes)
1 lb. dried black eyed peas soaked overnight in water, rinsed, and drained
6 cups chicken stock/broth or vegetable broth
1 tablespoon smoked paprika
1 bay leaf
1 tablespoon fresh thyme (from about 2 sprigs)
15 oz. canned fire roasted diced tomatoes
2 cups roughly chopped kale or collard greens, packed
kosher to taste
black pepper to taste
Turn your Instant Pot/pressure cooker to the "sauté" setting.
Sauté the onion, celery, and carrots in the olive oil (1 tablespoon) for 2-3 minutes, or until softened.
Add the minced garlic (1 clove) and cubed ham (1.5 cups); sauté for 2-3 more minutes. (If using a ham bone or hock, just add the garlic, then add the ham bone in the next step).
Add the pre-soaked, drained, and rinsed black eyed peas, chicken stock (6 cups), smoked paprika (1 tablespoon), bay leaf, fresh thyme (1 tablespoon). Stir together.
Set Instant Pot/pressure cooker to manual/high pressure for 10 minutes.
Allow to naturally depressurize for 20 minutes, then quick release the pressure.
If you used a ham bone/hock, remove it at this time. Take the meat off the bone, chop it up, and add it back to the pot. Discard the bone.
Stir in the 2 cups packed kale (or collard greens) and canned diced tomatoes to the soup and season with salt and pepper to taste. The residual heat of the soup should cook the greens through, but you can always set the pot to "sauté" to simmer it for a few minutes if you need to.
Notes:
Soaking the beans: I recommend soaking the peas covered by at least 2 inches of water in a container with 1 tablespoon kosher salt overnight in your fridge before making this soup. Drain and rinse well before cooking. This will help break down the indigestible carbohydrates in the peas and flavor them as well.
Slow Cooker Instructions: If using a slow cooker, add all ingredients except for tomatoes, greens, salt, and pepper. Cook on low for 8 hours or high for 4 hours. Add the tomatoes and greens and season with salt and pepper when it's done, allowing the residual heat of the soup to cook the greens through.
Stovetop Instructions: If using the stovetop, sauté the onions, carrots, and celery as instructed in olive oil in a large pot. Add the garlic and ham as instructed. Add remaining ingredients except for tomatoes, greens, salt, and pepper, bring to a boil, cover, and simmer on low for 2-3 hours, or until black eyed peas are tender. Add the tomatoes and greens, season with salt and pepper, and continue simmering until greens are cooked through.
Make it vegetarian/vegan: omit the ham and make sure to use vegetable stock. Add more smoked paprika for a deeper smoky flavor, as well as more salt.
I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.
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Spinach Tortellini En Brodo
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth, (or sub vegetable broth)
3 cups water
1 small Parmigiano Reggiano Rind, optional
18 oz spinach cheese tortellini
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups baby spinach
salt to taste
Parmigiano Reggiano, grated (optional)
In a large pot, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
Once cooked, remove the rind, and add the baby spinach.
Stir to combine then serve with freshly grated Parmigiano Reggiano!
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Easy Wonton Soup
6 cups chicken broth low sodium
1- inch piece fresh ginger, sliced thin
1 clove minced garlic
20 mini frozen wontons
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy, halved lengthwise and halved
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions, sliced green parts only for garnish
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
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Corn and Crab Bisque
1/2 cup flour
1/4# butter
1 qt. heavy cream
1 qt. chicken stock
Joe's Stuff Seasong to taste (cajun seasoning)
1/2# crab meat (claw)
1 cup chopped green onions
24z whole corn with liquid or 1# frozen corn
Crab boil to taste
1 tbl. parsley, chopped (for garnish)
In a large pot, place stock, spices, 1/2 of the corn. Bring to a boil then reduce to a simmer for about 10-12 minutes.
Make a blonde roux with equal parts of butter and flour. add roux to your simmering pot,. Add cream. Stir in your remaining corn, crab and simmer for another 5 minutes.
Add in half of your green onions. Makes 6-8 servings
Note: Use the oter half fo your green onions and parsley for garnish.
Source: New Orleans School of Cooking
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Instant Pot (Pressure Cooker) Chicken and Lentil Soup
1 lb dried lentils
12 oz (3) boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend) or paprika
1/2 teaspoon kosher salt, plus more to taste
Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir.
Makes about 11 cups. 6 Smart Points 129 calories. Source: http://www.skinnytaste.com
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Slow Cooker Chicken Tortellini Soup
1½ pounds boneless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 teaspoon Italian seasoning, or more to taste
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste
Add all of the ingredients to a slow cooker except for the tortellini.
Cook on low for 6 hours.
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.
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Tomato Soup
2 tb. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 clove galic, minced
1 fennel bulb, chopped
1 can diced tomatoes
1 c. chicken broth
2 tbl. chopped basil
2 tbl. chopped parsley
Sat and pepper
In a large saucepan, heat oil over medium heat. Add onion, celery, garlic and fennel.
Cook until veggies are tender, about 10 min.
Add tomatoes and broth; simmer 4 min. Remove from heat; add basil and parsley.
Cool slightly. Puree in blender. Season to taste. Source: Art Smith
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Split Green-Pea Soup
1 meaty hambone
2 cups dry split green peas
1/2 cup chopped onion (I use more)
2 bay leaves
1 tesp salt
1/4 tesp celery seed
1/4 tesp marjarom
1/8 tesp thyme
2 quarts water
(can substitute 1 teaspoon Italian Spice for the celery seed, marjarom, and thyme)
Place all ingredients in crock pot, cover and cook on low for 10 hours.
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Green Pea Soup
1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional
In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
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Parker's Split Pea Soup
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Ham and Split Pea Soup
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately.
Recipe courtesy Emeril Lagasse, 2001
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Split Pea Soup
1 pound green split peas, picked over, rinsed, and drained
2 large smoked ham hocks, about 1-1/2 pounds total
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
10 sprigs parsley
4 sprigs fresh thyme
1 bay leaf
8 cups cold water
1 teaspoon kosher salt plus more
Freshly ground black pepper
Serving suggestion: Toasted croutons
In a large soup pot or Dutch oven combine the peas, hocks, onion, celery and carrot. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the herb bundle, water, and salt, bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1-1/2 hours or until the peas are tender. Remove the pot from the heat and remove the hocks. Cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle and discard.
Puree the soup with a hand held blender or in batches in a blender. Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve in heated bowls with the croutons, if desired. From Food Network Kitchens
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Creamy Pureed Pumpkin Soup
2 1/2 tsp. Olive Oil
1 Medium Onion, peeled and diced
1 Large Carrot, peeled and diced
1 15 oz. can Pumpkin Puree
1/3 tsp. Ground Ginger
1/8 tsp. Hungarian Sweet Paprika
1/2 tsp. Sea Salt
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 Tbs. Agave Nectar
2 C. Vegetable Broth
1/2 C. Half-and-Half
Warm the olive oil in a large saucepan over medium heat. Add the diced onion and carrot and cook until tender, stirring often. Stir in the pumpkin, ginger, paprika, salt, cinnamon, nutmeg, agave nectar, and vegetable broth. Reduce heat to low and let pumpkin mixture simmer for 10 minutes. Remove from heat and let cool for 5 minutes. Transfer mixture to a food processor or blender, and puree until smooth. Pour soup back into saucepan. Whisk in the half-and-half. Return soup to a simmer and let cook for 5 minutes until heated through. Source: Recipe 4 Living
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Butternut Squash Soup w/Fontina Cheese Crostini
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth. Recipe courtesy Giada De Laurentiis
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Ravioli & Vegetable Soup
1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Source: EatingWell
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Down East Fish Chowder
2 Tablespoons butter
1 Tablespoon light olive oil
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 cups potatoes, peeled and cut into small pieces
2-3 cups clam broth
1 teaspoon black pepper, optional
1 teaspoon thyme, optional
1 teaspoon salt
2 pounds haddock fillets, or other firm flesh fish such as hake, Pollock or
cod
1 large can of evaporated milk
4 cups whole milk (do not use skim)
In a large soup kettle, melt butter, add olive oil and sauté onions, garlic
and celery until soft. Add potatoes, clam broth (and thyme and pepper,
optional). Simmer until potatoes are soft, about 15 minutes. Add fish,
evaporated milk, whole milk and simmer until fish flakes. Season with salt
and pepper. It is better to prepare this chowder one day ahead of serving as
the flavor improves. Refrigerate and reheat gently. Serves 6.
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Corn Chowder
4 slices thick bacon, chopped (My mother used salt pork)
1 medium onion, chopped
2 large potatoes, cubed
1 (15 ounce) can creamed corn
1 (15 ounce) can corn niblets
1 (12 ounce) can evaporated milk
Salt & Pepper to taste
In a large saucepan fry the bacon until golden. Remove the bacon and some of
the bacon fat. Sauté the chopped onion in the remaining bacon fat until
golden. Add the cubed potatoes and enough water to cover them and simmer
until just tender. Add the creamed corn, niblet corn, bacon and evaporated
milk, salt and pepper and simmer for 10-15 minutes until the flavors meld.
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New Year's Black-Eyed Pea Soup
3 rounded c. of dried black-eyed peas
Ham bone with meat or ham hocks
3 c. celery, chopped
3 c. onions, chopped
3 c. carrots, sliced
2 lbs. smoked sausage
2 tbsp. chili powder
Cook peas in 3 quarts of water with ham bone until peas are soft. (No need
to soak peas.) Discard bone. Add celery, onions and carrots. Cook for
another hour. Add diced, smoked sausage and cook 30 minutes. Add chili
powder. If needed, add more water, salt, or black pepper to taste. Serve
with cornbread. Makes about 1 gallon. Source: Marla
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Ham and Lima Bean Soup
1/2 pound dried baby lima beans
2 cups chopped onions
2 garlic cloves, minced
2 (14.5 ounce) cans reduced sodium chicken broth
1 1/2 cups cubed fully cooked lean ham
1 cup sliced fresh carrots
1/2 cup water
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil;
boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid.
In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender.
Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil.
Reduce heat; cover
and simmer for 50 minutes or until beans are tender.
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Dried Lima Bean Soup
Simmer together broth and beans for 1 hour.
Meanwhile, saute onion and garlic in the butter. Stir in carrot, herbs and black pepper. Set aside.
After beans have cooked for 1 hour, stir in vegetable mixture. Simmer, covered, 30 minutes longer.
Puree half the beans with some of the liquid, 2 cloves garlic and the parsley. Combine puree with remaining soup.
Heat to steaming. Salt to taste. Serve with freshly grated Parmesan cheese. 4 servings.
Preparation time: 10 minutes. Cooking time: 1 1/2 hours. 1 c. dried baby lima beans 1/2 c. chopped onion 1 clove garlic,
minced or pressed 1 tbsp.
butter 1 carrot, chopped 1/2 tsp. dried thyme 1/2 tsp. basil leaves 1/2 tsp. black pepper 2 cloves garlic,
minced or pressed 1/4 c. chopped parsley Salt to taste Parmesan cheese
TIPS: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used.
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Hearty Lima Bean Soup
1 lb. lima beans
2 qt. chicken stock
2 qt. water
1/2 lb. pork hocks, cut into 1/2" slices
3 tbsp. olive oil
2 yellow onions, peeled & sliced
4 garlic cloves, crushed
4 celery stalks, sliced thin
3 ripe tomatoes, diced
3/4 lb. Italian cheese & sausage
2 bay leaves, whole
1/2 c. chopped parsley
Salt & pepper to taste
Parmesan or Romano cheese, freshly grated for topping
Place beans in large pot of water and bring to boil. Boil for 2 minutes; cover, let set for 1 hour.
Drain and discard the water. Return beans to pot and add the stock and water.
Throw in the pork hocks and bring to a simmer, uncovered.
In the meantime, heat large frying pan and add the olive oil.
Saute the yellow onions and garlic until clear, then add the celery and tomatoes. Saute for 10 minutes longer.
Add the contents of the frying pan to the soup pot.
Pan fry the sausage until the meat begins to separate.
Drain the oil and discard. Add meat to the pot, along with the bay leaves and parsley.
`Bring the pot to a boil and turn to a simmer. Simmer uncovered until all is tender,
about 1 1/2 hours total cooking time. Taste for salt and pepper. Serve with grated cheese on top. Serves 8-10.
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Luscious Lima Bean Soup
1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil
Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat,
and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear,
discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent.
Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water,
and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water,
and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
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Pizza Soup
1 1/4 cup fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbsp Parmesen cheese
1 tbsp part-skim shredded mozzarella per bowl
In a large sauce pot, heat oil. Sauté mushroom and onion until tender.
Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil;
reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir.
Place soup
in bowls and place mozzarella on top of HOT soup.
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Crock Posole (crockpot)
2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker.
Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro.
Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings. Source: Better Homes and Gardens
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Roasted Tomato and Eggplant Bisque
3 pounds eggplant, halved lengthwise
5 medium tomatoes, halved and cored
2 tablespoons olive oil, plus more for vegetables
1 head garlic, about 1/4 inch cut off top to expose cloves
1 medium onion, chopped
3 tablespoons tomato paste
2 cans (14 ounces each) low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Heat oven to 425°F. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil. Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.
Meanwhile, in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine. Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purée using an immersion blender or a food processor. Makes 10 cups.
Nutrition Facts: Calories 75
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Beef-Barley Soup
1-1/2 pounds boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup quick-cooking barley
Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to
boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.
Make ahead tip: Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered,
over medium-low ehat about 15 minutes, stirring occasionally.
Nutrition facts per serving: 232 calories, 6 g total fat, 51 mg cholesterol, 657 mg sodium, 25 g carbohydrate, 20 g protein.
Source:
BH&G
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Rosemary Corn Soup
2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tbl. butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tbl. minced fresh rosemary or 1 tsp. dried
2 garlic cloves, minced
1/4 tsp. cayenne pepper
1 medium sweet red pepper, chopped
1 cup half and half cream
Salt and pepper to taste
In a large saucepan, saute onions, carrots and celery in 2 tbl. butter until tender.
Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne.
Bring to a boil. Reduce heat; simmer, uncovered for 30 min, stirring occasionally.
Cool; process in batches in blender or processor until pureed. Return to pan.
In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn;
heat through, stirring occasionally. Season with salt and pepper. 8 servings. Source: Taste of Home Magazine
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Christmas Clam Chowder
4 cups cubed red potatoes or
4 cups chopped broccoli
3 cups water
1 med. carrot, grated
1 small onion, chopped
2 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. pepper
2 tbl. flour
1/2 cup cold water
3 cans (6.5 oz) chopeed clams, drained
2/3 c. cubed process cheese (Velveeta)
1 can (12z) evaporated milk
In a large saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; ceover and simmer for 20 min. or until veggies are tender.
In a small bowl, combine flour and cold water until smooth. Stir into veggie mixture.
Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Add clams and cheese; cooik and stir util cheese is melted.
Stir in milk; heat though. Makes 2 quarts.
Taste of Home Magazine
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Chicken Enchilada Soup
4 To 6 chicken breasts
1 cup margarine
1 onion - diced
1 clove garlic - chopped
1 ½ cups flour
1 teaspoon seasoned salt
2 teaspoons paprika
2 pints sour cream
1/4 teaspoon cumin
1 can green chilies
Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth. In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce.
From: Kathy's Kitchen
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Crab Chowder
1 6-ounce package frozen crabmeat or
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
Thaw crabmeat, if frozen.
In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.
Source: Better Homes and Gardens
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Cream of Sweet-Potato Soup
3 sweet potatoes, peel/slice
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Salt to taste
1 1/2 cups 1ight cream, half-and-half or milk
Put sweet potatoes and bouillon in crock pot. Cover and cook on high 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream, if desired.
Makes about 1 quart. Source: Kathy's Kitchen
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Gazpacho Soup
1/4 cup finely diced carrots
3 large tomatoes, peeled, seeded, diced
2 cucumbers, peeled, seeded, diced
1/2 cup each diced green and yellow peppers
2 tablespoons finely diced onion
2 tablespoons finely diced scallion
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
3 cups vegetable juice cocktail (V 8)
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon each fresh, minced basil, parsley & cilantro
2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 dash Worcestershire sauce
1/4 teaspoon liquid red-pepper seasoning
1/3 teaspoon white pepper
Combine all ingredients. Puree half the mixture in blender, then stir into other half.
Chill at least 3 hours. Stir before serving.
Makes six 5 - ounce serving
Source: Jennifer
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Gingered Carrot Soup
2# carrots
4 cups water
1 tablespoon butter or oil
1 1/2 cup chopped onion
2 med. cloves garlic minced
2 tablespoon fresh grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each:
cumin, ground fennel.
cinnamon, allspice & dried mint
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
(optional: buttermilk to drizzle on top)
Peel, trim and cut carrots
into 1" pieces & bring to boil,
then simmer until tender
(about 10-15 minutes)
Heat the butter or oil in a small skillet.
Add onions and
saute over med. heat 5 minutes.
Add garlic, ginger, salt and spices.
Turn heat to low
and saute 8 - 10 minutes.
Stir in lemon juice.
Using a food processor or blender,
puree everything together
including the cashews.
It's easier to do this in batches.
Transfer the puree to a kettle and heat gently
just before serving - or - do
as I did and use a microwave to heat it up. It refrigerates well.
Credit to be given to the Moosewood Cookbook by Mollie Katzen.
Thanks Mr. Bill - ref:5/23/99
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Ham and Bean Soup
1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty
smoked pork hocks or one
1- to 1-1/2-pound meaty ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tbl. instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10 oz. pkg. frozen chopped spinach, thawed and well drained
Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.From: Better Homes and Gardens
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Lentil Soup and Lentil Crackers
3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes.
Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant.
Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.
While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.
When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool.
Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency.
Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers.
Keep the soup warm while you make the lentil crackers.
Make the lentil crackers.
Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.
Lentil Crackers:
1/2 cup cooked lentils reserved from Lentil Soup recipe
1/4 cup lentil soup
3/4 cup all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
Place the reserved lentils and reserved lentil soup in a food processor and process to a chunky puree. Transfer to a mixing bowl and add 1/2 cup of the flour. Mix with your hands or a wooden spoon until a dough is formed.
While continuing to mix, add the remaining 1/4 cup of flour 1 tablespoon at a time, until the dough is moist and malleable but not at all sticky. The dough should resemble clay. Roll the dough into a disk shape, cover with plastic wrap and place in the freezer for 10 minutes. Preheat the oven to 350 degrees F.
Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour.
Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide.
Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin olive oil.
Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 minutes, turning the sheet pan after 10 minutes, until the crackers are dry and brittle.
Yield: 6 (14 to 16-inch long) lentil crackers, break into desired lengths
*Note: These crackers will lose their crispiness quickly. If you do not need or want to make this many crackers at once, this dough freezes exceptionally well.
Parsley Oil:
1 bunch parsley, leaves picked and washed
3 cloves garlic
1/2 to 3/4 cup olive oil
2 limes, juiced
Salt
Freshly ground black pepper
In a food processor, add parsley, garlic, olive oil, and lime juice and puree until smooth. Season, to taste, with salt and pepper.Source: Emeril Lagasse, 2002
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Mexican Chicken-Tortilla Soup
3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.
Nutritional facts per serving
calories: 359, total fat: 20g, carbohydrate: 12g, fiber: 2g,
Source: Better Homes and Gardens
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Oyster Soup
1/4 cup finely chopped onion
or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tbl snipped fresh parsley
1 tbl. chopped pimiento (optional)
1/4 teaspoon ground white pepper
In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally.
Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.Kathy's Kitchen
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Portuguese Soup
2 portuguese sausage, 1 hot, 1 mild, bite size
1 ham hock, (after cooking in crock pot, take meat off)
1 carrot, diced
1 can kidney beans
1 onion, diced
1 or 2 potatoes, diced
3 or 4 stalks celery, bite size
8z. can tomato sauce
1 large can whole tomatoes
Parsley and watercress
1/4 to ½ tsp. Portuguese spices*
1 medium cabbage, chopped
Cook all in crock pot about 6 hours.
If you don't have a crock pot,
cook sausage and ham together the day before and remove fat.
Add everything and simmer.
*Portuguese Spices
2 bottles whole anise seed
1 bottle stick cinnamon
1 bottle whole cloves
1 bottle peppercorns
Put all spices in large flat pan and toast at 300°F. for 30 minutes.
Grind until fine. Store in a bottle. Makes a large amount. from Barb Workman Kihei, HIref:9/2/00
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Red Pepper Soup
8 red peppers
3 carrots, peeled
3 shallots, peeled
1 clove garlic, peeled
1 pear or apple, peeled & quartered
1 tbl. olive oil
4 tbl. unsalted butter
1 qt. chicken stock
1 tbl. crushed diced red pepper
dash cayenne pepper
salt and black pepper to taste
1 sprig of fresh tarragon
Slice thinly 6 peppers, carrots, shallots, garlic and pear.
Heat oil & butter in skillet,
saute veggies and pear, low heat, 8-10 min.
Add stock, dried red pepper, cayenne, salt,
pepper, bring to boil simmer covered 25-30 min.
Roast remaining 2 peppers over flame or in hot broiler (char them),
put in paper bag for 5 min. to sweat, wash off skin,
remove seeds, drain on paper towel. Puree soup in processor, add 1 roasted pepper,
reheat puree in pan over low heat.
Julienne last pepper, fine strips, add to soup.
Garnish with tarragon and serve with french bread.
Thanks, Lindy
from Maui, HI ref:5/13/00
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Split Pea and Sausage Soup
8 oz. turkey kielbasa
4 cup chicken broth and water
1 cup dried peas, rinsed
1 cup pearl barley
3/4 cup chopped onion
3/4 cup chopped celery
3/4 tsp. thyme
1 lb. fresh spinach
Cook kielbasa in pot until lightly browned.
Remove to a small bowl.
Add broth, water, split peas,
barley, onion, celery and thyme to pot.
Bring to boil.
Reduce heat & simmer uncovered 45 minutes.
until peas and barley are tender.
Stir in kielbasa & spinach & cook 3 minutes.
Variation:
Throw everything into the old crock pot
and let go all day on low setting.
Suggestion:
Use more seasoning, a little bland. Kathy's Kookbook ref:1/3/99
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Turkey Gumbo
1 cup celery
2 cloves garlic
2 onions
1/2 medium green pepper
1/4 cup butter
2 tablespoons flour
2 1/2 cup tomatoes
2 cans okra
6 ounce can tomato paste
3 beef bouillon cubes
4 tsp. or less Worcestershire sauce
1/8 tsp. ground cloves
1/2 tsp. chili powder or more
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
3 cups water
1 1/2# or more cooked turkey
Saute in large heavy skillet celery, garlic, onions, green pepper, in butter. Stir in flour and cook till tender. Add tomatoes, okra, tomato paste, bouillon cubes, Worcestershire sauce,ground cloves, chili powder, bay leaf, salt, pepper, water, turkey. Cook over lower heat till okra is done.
From: Pam's Pea Patch
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Maury's Baked Potato Soup
5 strips bacon, chopped
1/4 cup chop fresh parsley, stems removed
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
½ cup flour
1 pound baked, diced potatoes
2 cups chicken stock or broth
Salt and pepper to taste
2 cups half and half
Shredded cheddar
Chopped fresh chives
In large pot, brown chopped bacon. Remove bacon and set aside for garnish. In remaining grease, saute diced onion and garlic. Stir in flour and reduce heat to low. Simmer 5 minutes, stirring. Add chicken broth, parsley and bay leaf. Continue simmering until soup begins to thicken. In another pot, heat half and half until hot -- do not boil. Add hot half and half to soup and stir. Stir in cooked potatoes, salt and pepper to taste. Garnish soup with cheddar, chives and bacon bits. Make 4 to 6 servings.Susan -
ref:03/10/01
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Easy Cassoulet
1 link turkey kielbasa, cut 1/4"
2# chicken, boned & cut up (dark & white)
2 or 3 lamb necks (or any other bone)
½ c. onion
1 clove garlic, minced
Fresh parsley
½ tsp. dried thyme
1/4 tsp. garlic pepper
1 small package Northern beans (soak overnight)
1/4 c. white wine
1 c. water
In large fry pan saute meat, onions and garlic. Season meat in fry pan with salt and pepper.
Drain beans and place in crock pot. Place meat mixture in crock pot on top of beans.
Season with garlic pepper, parsley and thyme. Pour wine and water over meat.
Cook on high for one hour then turn down to low for 4-5 hours.
Great for that cold wintry night. ref:01/25/98
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|
tested and liked by me)
Beef-Barley Soup
