Best Soup Recipes

WEIGHT WATCHERS 10 Points Plus+ CHEDDAR POTATO SOUP

2011-01-21T07:23:00.008-06:00

INGREDIENTS

2 thick slices bacon, chopped
1/2 cup chopped onions
1 can (14 oz) reduced sodium chicken broth
2 cups 2% milk
1 large russet potato, peeled and cubed
1/4 tsp salt
1/4 tsp black pepper
1 3/4 cups shredded extra sharp Cheddar cheese, divided
Chopped chives, thyme or parsley (optional)

Directions

1. Cook bacon in a large sauce pan over medium heat until crisp,
stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel.
Set aside.

2. Cook onion in drippings in same sauce pan 4 minutes, stirring occasionally.
Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat;
cover and simmer 15 minutes or until potato is tender.

3. Turn off heat and add 1 1/2 cups of the cheese, stirring until melted.
Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.

Yield: 4 Servings Serving size: 1/4 of Recipe

Weight Watchers PointsPlus+ =10 Per Serving

Nutritional Information

Calories 377
Fat 21.2 g
Cholesterol 62 mg
Carbs 26.5 g
Fiber 2 g
Protein 21.7 g
Sodium 905 mg

POTATO BLUE CHEESE SOUP

2011-01-19T06:28:00.003-06:00

Ingredients

2 tbsp olive oil
2 medium onions, chopped (about 1 cup)
5 cloves garlic, minced
6 cups vegetable broth
4 lbs red potatoes, peeled and diced
1 tbsp balsamic vinegar
1/3 cup crumbled blue cheese

Directions

1. Heat olive oil in a 6 quart sauce pot over medium heat. Add onions and garlic and cook until tender.

2. Heat broth and potatoes in sauce pot and bring to a boil.
Reduce heat to low. Cover and cook 30 minutes or until
potatoes are tender.

3. Pour 1/3 of broth mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat twice more with remaining broth mixture. Return all of the pureed mixture to the sauce pot. Stir in vinegar and cheese. Increase heat to medium. Cook 5 minutes or until mixture is hot and bubbling. Season as desired.

Yield: 12 Servings Serving Size 3/4 cup

WEIGHT WATCHERS 7 PointsPlus ITALIAN VEGETABLE SOUP

2011-01-05T04:36:00.003-06:00

INGREDIENTS

1 large parsnip, peeled and sliced thin
2 large carrots, peeled and sliced thin
1 large red bell pepper,
cut in 1/2 inch chunks

1 large sweet potato, peeled and
cut in 1/2 inch chunks
1/4 cup light Italian dressing
2 1/2 cups fat free low sodium chicken broth, divided
1 (15 oz) can cannellini beans, rinsed
1/2 tsp ground black pepper
1 cup 2% Shredded Italian Cheese Blend
1/4 cup chopped fresh basil or Italian parsley

DIRECTIONS

1. Preheat oven to 375º F.

2. Spread vegetables onto bottom of 15 x 10 x 1 inch pan. Drizzle with dressing; toss to evenly coat vegetables.
Bake 40 to 45 minutes or until vegetables are tender, stirring after 20 minutes.

3. Add 1/2 cup broth and 1 1/2 cups vegetables to blender; blend until smooth. Pour into a large saucepan. Add remaining broth, remaining vegetables, beans and black pepper.
Bring to a boil over high heat. Simmer on medium low heat 10 minutes, stirring occasionally.

4. Serve topped with cheese and basil or parsley.

Yield: 4 Servings Serving size: 1 1/4 cups

Nutritional Information per Serving

Calories 280
Cholesterol 15 mg
Dietary Fiber 12 g
Total fat 7 g
Sugar 8 g
Carbs 40 g
Protein 17 g
Sodium 790 mg

THAI CHICKEN SOUP

2010-12-30T11:27:00.003-06:00

INGREDIENTS

1 (2 to 2 1/2 lb) deli roasted chicken
1 (15 oz) can coconut milk
2 cups water
1/4 cup fresh lime juice
3 medium size carrots, thinly sliced
1 tbsp soy sauce
2 tsp Thai seasoning
1/4 tsp salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)

DIRECTIONS

1. Remove and discard skin and bones from chicken. Shred chicken.
In a large sauce pan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt.
Bring to boiling; reduce heat and simmer, covered 8 minutes or until
carrots are crisp tender.

2. To serve: Sprinkle bowls of soup with additional
Thai seasoning and cilantro. Pass lime wedges.

Yield: 4 Servings

Nutrition Information

Calories487
Total Fat (g)38
Saturated Fat (g)24
Cholesterol (mg)125
Sodium (mg)1437
Carbohydrate (g)11
Total Sugar (g)4
Fiber (g)1
Protein (g)29
Vitamin C (DV%)12
Calcium (DV%)2
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.

EASY CROCK POT CHICKEN CORN CHOWDER

2010-11-15T10:24:00.003-06:00

Ingredients

12 oz skinless, boneless chicken thighs
1 (26 oz) can condensed cream of chicken soup
1 (14.75 oz) can cream style corn
1 (14 oz) can reduced sodium chicken broth
1 cup chopped carrots
1 cup finely chopped onions
1 cup frozen whole kernel corn
1/2 cup chopped celery, about 1 rib
3/4 cup water
3 slices bacon, crisp cooked and crumbled

Directions

1. In a 3 1/2 or 4 quart slow cooker, combine chicken, chicken soup,
cream style corn, chicken broth, carrot, onion, frozen corn, celery and water.

2. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

3. Remove chicken from cooker; cool slightly.
Chop chicken and stir into soup in cooker.
Sprinkle each serving with bacon.

Makes 4 to 6 servings

WEIGHTWATCHER 6 PointsPlus MEXICAN STYLE TURKEY SOUP

2010-10-23T05:55:00.009-05:00

Ingredients

1 medium onion, thinly sliced
3 or 4 cloves garlic
1 tbsp cooking oil
2 canned chipotle chile peppers in
adobo sauce, drained and chopped*
2 medium carrots, chopped
5 cups reduced sodium chicken broth or
turkey stock
2 cups coarsely chopped tomatoes
1/8 tsp salt
1 lb cooked turkey, cubed or shredded(about 3 cups)
2 small zucchini, chopped (2 cups)
2 tablespoons snipped fresh cilantro
1/3 cup crumbled queso fresco or feta cheese
1 avocado, halved, pitted, peeled and chopped
1 lime, cut into wedges
6 fresh cilantro sprigs

Directions

1. In a dry medium size skillet, combine onion slices and
unpeeled garlic cloves; cook and stir 3 to 5 minutes or until
edges are brown. Chop onion; peel and slice garlic cloves.

2. In a 4 quart Dutch oven, heat oil over medium high heat.
Add chopped onion, sliced garlic and chipotle peppers.
Cook and stir for 3 minutes. Add carrots.
Cook and stir 3 minutes more.

3. Add broth, tomatoes and salt. Bring to boiling; reduce heat.
Cover and simmer 10 minutes. Add turkey, zucchini and
snipped cilantro; cover and cook 5 minutes more.

4. Serve with queso fresco, avocado, lime wedges
and cilantro sprigs.

Old Method=Weight Watcher Points per Serving =4
Weight Watchers Points Plus=6

Makes 6 servings Serving size = 1 2/3 cups per serving

NUTRITIONAL INFORMATION

Servings: 6 (1-2/3 cup) servings
Calories229
Total Fat (g)8
Saturated Fat (g)2
Cholesterol (mg)65
Sodium (mg)609
Carbohydrate (g)12
Fiber (g)4
Protein (g)27

Diabetic Exchanges

Vegetables (d.e.)1.5
Very Lean Meat (d.e.)3.5
Fat (d.e.)1.5

Slow Cooker Easy Beef Vegetable Soup

2010-03-06T04:32:00.002-06:00

Ingredients:

1 lb beef stew meat
1 (15 1/4 oz) can whole kernel corn, undrained
1 (15 oz) can green beans, undrained
1 (15 oz) can carrots, undrained
1 (15 oz) can sliced potatoes, undrained
1 (28 oz)can crushed tomatoes
1 (1 1/4 oz) pkg beefy onion soup mix
salt and pepper to taste

Directions:

1. Place meat, corn, green beans, carrots, potatoes,
tomatoes, soup mix and salt and pepper to taste into the slow cooker.

Stir to combine.

2. Cook on LOW at least 6 hours. Add water if necessary.

YIELD: 6 Servings

Chilled Tomato Soup Recipe

2010-02-10T11:16:00.002-06:00

Ingredients:

1 tsp olive oil
1 clove garlic, minced
2 cups country style bread, 1 inch cubed
3 lbs ripe tomatoes, each cut into quarters
1/4 cup (loosely packed) fresh basil leaves, chopped
Additional basil leaves, for garnish
1 tsp sugar
1/2 tsp salt

Directions:

1. In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute while stirring. Remove skillet from heat.

2. In a food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into bowl; stir in chopped basil, sugar and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.

Yield: 4 servings
Nutritional Information
(per serving)
Calories 145
Total Fat 3g
Saturated Fat 1g
Cholesterol 0
Sodium 445mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars --
Protein 5g
Calcium --

Microwave Beef Soup Recipe

2010-01-14T03:27:00.003-06:00

Ingredients:

2 carrots, minced

1 onion, minced

2 tablespoons (30 ml) barley

4 teaspoons (20 ml) chopped parsley

1 bay leaf

1 1/2 cubes for beef broth

2 1/2 cups (625 ml) hot water

2 tablespoons (17.5 g) all purpose flour

2 tablespoons (30 ml) cold water

3/4 to 1 pound (340 to 454 g) cooked beef, cut into 1/2 inch (1.3 cm) cubes

Salt and pepper, to taste

Arrange minced carrots and onion, barley, parsley, bay leaf and beef broth cubes into a large bowl.

Pour in 5/8 cup (156 ml) hot water; cover and microwave for 6 to 7 minutes on HIGH, stirring once.

Dissolve flour into cold water; add to vegetables, along with remaining hot water and beef cubes.

Cover and microwave for 2 to 3 minutes on HIGH.

Stir; microwave for 18 to 20 minutes more, stirring once, until barley is tender.

Season to taste; let stand for 3 minutes.

Discard bay leaf and serve.

Yield: 6 Servings
.

Mexican Style Chicken Soup

2010-01-12T02:42:00.003-06:00

Ingredients

1 32-oz. box reduced-sodium chicken broth
1 15-oz. can black beans, rinsed and drained
1 15-oz. can golden hominy, rinsed and drained
1 cup bottled salsa
1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
1 4-oz. can diced green chiles
1 Tbsp. chili powder
1 tsp. ground cumin
2-1/2 cups chopped cooked chicken
Snipped fresh herbs (optional)

Directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

Nutrition Facts

Calories 240,
Total Fat (g) 6,
Saturated Fat (g) 1,
Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 52,
Sodium (mg) 1060,
Carbohydrate (g) 25,
Total Sugar (g) 3,
Fiber (g) 7,
Protein (g) 25,
Vitamin A (DV%) 0,
Vitamin C (DV%) 12,
Calcium (DV%) 10,
Iron (DV%) 14,
Percent Daily Values are based on a 2,000 calorie diet

Beef and Bacon Chowder

2010-01-10T05:25:00.000-06:00

Ingredients

1 pound ground beef
2 cups chopped celery
1/2 cup chopped onion
4 cups milk
3 cups cubed peeled potatoes, cooked
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chopped carrots, cooked
Salt and pepper to taste
12 bacon strips, cooked and crumbled

Directions

In a soup kettle or Dutch oven, cook beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the milk, potatoes, soup, carrots, salt and pepper; heat through. Stir in the bacon just before serving. Yield: 12 servings (3 quarts).

Spiced Lamb Stew

2010-01-05T04:02:00.000-06:00

Ingredients:

1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb
salt and pepper
1/4 cup all-purpose flour
1 medium onion, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
dash coarsely ground black pepper
1 medium carrot, diced
1 can (14.5 ounces) diced tomatoes with juice
1 cup chicken broth
juice of 1/2 lemon

Preparation:

Trim fat from lamb; cut into bite size pieces. Sprinkle with salt and pepper then toss with the flour. In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes.
Serves 4.

Brunswick Stew

2010-01-05T03:45:00.011-06:00

Ingredients

2 cups water
2 bone-in chicken thighs (about 3/4 pounds), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper

Directions

In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally. Yield: 3 servings.

Microwave Vegetable Soup

2010-01-05T01:16:00.000-06:00

Ingredients

1 tablespoon butter
1 1/4 cups cubed acorn squash
1 carrot, thinly sliced
1 medium leek (white portion only), thinly sliced
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 small zucchini, halved and sliced
1/2 cup uncooked elbow macaroni
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Place butter in a 3-qt. microwave-safe bowl; microwave on high for 20-30 seconds or until melted. Add the squash, carrot and leek; stir to coat. Cover and cook on high for 6 minutes.
Stir in the remaining ingredients; cover and cook on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Discard bay leaf. Yield: 6 servings.

Louisiana Oyster Stew

2010-01-04T12:40:00.001-06:00

Ingredients

6 tbs. butter, divided
1/2 bunch green onions, chopped
1/4 cup chopped fresh parsley
1 (10-oz.) container oysters, drained and liquid reserved (or use more oysters, if desired)
3 tbs. flour
1 to 1 1/2 cups milk
1/4 tsp. red pepper
1/4 tsp. black pepper
1 drop bitters (such as Angostura bitters)
1 tbs. dry sherry
Dash Worcestershire sauce
Salt, to taste
1 cup half-and-half
Directions:
1. In skillet, melt 3 tablespoons butter and saute green onions and parsley until vegetables are soft.
2. Add drained oysters and cook just until edges curl. Do not overcook. Take off heat and set aside.
3. In heavy saucepan, melt remaining 3 tablespoons butter and stir in flour. Stir constantly for about 3 minutes. Do not brown.
4. Combine oyster liquid with enough milk to make 2 cups. Lower heat and slowly pour this mixture into flour mixture. Stir constantly over medium heat until mixture thickens and bubbles.
5. Season with peppers, bitters, sherry, Worcestershire and salt. Add oysters and green onions. Stir in half-and-half. Heat thoroughly, but do not boil. If too thick, thin it with more milk.
Serve with crackers or French bread.

Serves 4

Slow Cooker Curried Zucchini and Apple Soup

2010-01-03T03:53:00.000-06:00

Ingredients

1 (1 1/2 lb) Zucchini, (or how ever many it takes to make the weight), sliced.
2 large apples, peeled, cored and chopped.
2 large onions, diced
1/2 cup rice
4 cups Chicken Stock
2 tsp Curry Powder
3 tbs milk per serving

Directions:

1. Mix curry powder and stock together.

2. Place all of the other ingredients except milk in cooker.

3. Pour the stock over top.

4. Cover and cook for 8 to 10 hours on LOW.

5. When ready to serve, puree soup in a blender or use a hand held device in the crock pot (saves washing another item).
6. Add 60ml (3 tbs) milk per serve and enjoy.

Notes:
    Serves 8 to10
    Freeze the excess, for an extra quick meal later.
    Add the milk just as serving. Don't add milk if freezing.

Lucky Blackeyed Soup

2010-01-01T05:20:00.000-06:00

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups finely shredded Napa cabbage
1 (8 ounce) can sliced water chestnuts, drained
2 pounds ham hocks
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon Cajun seasoning
salt to taste
1 quart chicken stock
1 (10 ounce) package frozen black-eyed peas
1 1/2 cups basmati rice, well rinsed
3 cups water

Directions

Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice. Makes: 4 servings.

Slow Cooker Hoppin John Chowder

2009-12-30T11:05:00.000-06:00

An easy southern soup good for a New Years Day meal or cold winter evening. Serve it with a green salad and cornbread.

Ingredients

1 cup instant white rice
1 pound ground beef sirloin
1/2 cup chopped green bell pepper
1 cup chopped onion
3 (15.5 ounce) cans black-eyed peas with liquid
1 (10.5 ounce) can condensed beef broth
2 (10 ounce) cans diced tomatoes and green chiles
1/2 cup water, or as needed

Directions

Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
Cover, and cook on LOW for 4 to 6 hours.
Serve with cornbread if desired.

Makes 6 servings.

1point Weight Watchers Taco Soup

2009-12-29T02:15:00.000-06:00

Ingredients

3 cans fat free chicken broth
1 cans chili(fat free)
1 can black beans, drained(any brand)
1 can Mexican style tomatoes, crushed
2 tablespoons taco Seasoning
1/2 chopped onion
1 yellow summer squash, sliced(whole raw )
1 zucchini, sliced(whole raw)

Instructions

Saute veggies in a nonstick pan with cooking spray. When veggies are browned, tender
and onion translucent, add remaining ingredients. Heat thoroughly.

Makes 2 servings

Day after Christmas Turkey Soup(Crock Pot)

2009-12-26T05:02:00.001-06:00

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can diced tomatoes with liquid
1 cup celery, diced
1/2 cup carrots, diced
1 large turnip, diced
1/2 cup onions, chopped
1/4 cup fresh parsley, chopped
1 tsp salt
1 1/2 tsp poultry seasoning
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7 to9 hours on LOW. Remove bay leaf .

Tortellini Meatball Mushroom Soup

2009-12-23T13:26:00.001-06:00

Ingredients

2 quarts beef or chicken broth
1 teaspoon dried Italian seasoning
14-16 frozen prepared meatballs
14-16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz.) package frozen, chopped spinach
1 box (9 oz.) frozen or refrigerated prepared three-cheese tortellini
Grated Parmesan cheese, optional

In a large saucepan, bring broth and seasoning to a boil over high heat. Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes. Meanwhile, microwave spinach package for several seconds and then cut in half, reserving remaining spinach for another use. Add carrots, mushrooms and spinach; cover again and simmer on low heat for 10 minutes longer. Finally add tortellini and cook over low heat, uncovered, for 6 minutes. Ladel into bowls and sprinkle with Parmesan, if desired.

Number of Servings: 4-6

Creamy Turkey Noodle Soup

2009-12-21T04:58:00.000-06:00

Ingredients:

1 small onion, diced
2 tbsp. butter
2 cups water
2 chicken bouillon cubes (or turkey stock
2 cups diced cooked turkey (or chicken)
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 cup diced carrots
2 1/2 cups milk
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4 to 6 servings.

Vegetable Chicken Soup(2 serving size)

2009-12-20T10:48:00.000-06:00

Ingredients

1 tablespoon olive oil
8 ounces chicken tenders, cut into bite size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/2 teaspoon salt
2 plum tomatoes, chopped
1 14 ounce can chicken broth
1/4 cup dry white wine
2 tablespoons orzo
1 1/2 cups packed baby spinach

Directions:

Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Makes 2 servings, (2 cups per serving)

Smoked Sausage Soup

2009-12-17T02:50:00.000-06:00

Ingredients:

1 (7oz.) pkg. elbow macaroni, (2 cups uncooked)
1 (1lb.) pkg. smoked sausage links (any variety), sliced and quartered
11/2 cups shredded cabbage
1/2 cup shredded carrot
4 green onions with tops, sliced
6 cups chicken broth or beef broth, prepared
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. pepper, course ground
1/8 tsp. ground nutmeg
2 to 3 drops hot sauce

Directions:

Prepare elbow macaroni according to package directions; drain.

In large kettle, cook smoked sausage, cabbage, carrot, and green onion until vegetables are tender.

Add remaining ingredients. Simmer 5 minutes. Stir in macaroni and heat through.

6 servings

Old Fashioned Oxtail Soup

2009-12-11T16:53:00.000-06:00

Ingredients:
2 pounds oxtail, cut in 1 to 1 1/2 inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium size yellow onions, peeled and minced
2 quarts water or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium size carrots, peeled and diced
1 rib celery, diced
1/3 cup dry sherry or port wine (optional)

Preparation:

Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir fry onions 8 to 10 minutes until golden; sprinkle in remaining flour; mix well and brown lightly.
Slowly add water, stir in tomato paste, salt and pepper, also bay leaf tied in cheesecloth with thyme, cloves and parsley. Return oxtail to kettle, cover and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
Separate meat from bones, cut in bite size pieces and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Cream of Crab Soup

2009-12-04T17:08:00.000-06:00

Ingredients

1 lb. Lump Crab Meat
1 ½ quarts of Half & Half
1 medium onion diced
2 Tbs. Butter
½ Tsp. White Pepper
¼ Cup chopped Celery
Dash of Garlic Powder
1 Tbs. Corn Starch
Dash of Salt

Directions

Combine all of the above ingredients except crab meat in pan, heat slowly and stir occasionally for about 35 minutes until vegetables are tender. Add one pound of Lump Crab meat and cook until Crab meat is heated.

New Years Day Lucky Soup Recipe

2009-12-02T07:36:00.000-06:00

Black Eyed Peas are popularly eaten for the New Years Holiday. They are widely touted as a sign of good luck for the coming year. With that said; here is a recipe I don't see much of. A deliciously perfect soup for the cold winter, and hearty and flavorful as well.

Ingredients:

1-tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 ribs celery, chopped
2 cups chicken broth
1 cup uncooked brown rice
4 (15 oz) cans black-eyed peas w/ liquid
1 (10 oz) can diced tomatoes and green chilies
1 (14.5 oz) can diced tomatoes
2 cloves garlic, finely chopped

Instructions:

Heat olive oil in a large saucepan over medium heat and cook onion, pepper and celery until tender. Pour in chicken broth and mix in rice, black-eyed peas, diced tomatoes and green chilies, diced tomatoes and garlic. Bring to a boil. Reduce heat to low and simmer 45 minutes or until rice is tender. Add water if soup is too thick.

Serves: 8

Sweet Potato Minestrone Soup

2009-11-27T14:46:00.000-06:00

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 teaspoons Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
6 ounces green beans, cut into 1 inch pieces
5 cloves garlic, minced

Directions

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

Yield: 6 servings

Mexican Style Turkey Vegetable Soup

2009-11-27T03:51:00.000-06:00

Description:

Please remember most turkey recipes can be adapted for chicken; as most chicken can work for turkey.

1	medium onion, thinly sliced
3	or 4 cloves garlic
1	tablespoon cooking oil
2	canned chipotle chile peppers in adobo sauce, drained and chopped.
2	medium carrots, chopped
5	cups reduced-sodium chicken broth or turkey stock
2	cups coarsely chopped tomatoes
1/8	teaspoon salt
1	pound cooked turkey, cubed or shredded (about 3 cups)
2	small zucchini, chopped (2 cups)
2	tablespoons snipped fresh cilantro
1/3	cup crumbled queso fresco or feta cheese
1	avocado, halved, pitted, peeled, and chopped
1	lime, cut into wedges
6	fresh cilantro sprigs

Directions:

1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.

2. In a 4-quart Dutch oven, heat oil over medium high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.

3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and snipped cilantro; cover and cook for 5 minutes more.

4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.

Makes 6 (1 2/3 cup)servings

Slow Cooker Winter Day Beef Vegetable Soup

2009-11-25T08:24:00.000-06:00

Ingredients:

1 lb. boneless chuck, cut in 1/2 inch pieces or 1 lb. beef stew meat
1 to 2 tbsp oil
1 28 oz. can diced tomatoes
2 tbsp garlic powder
2 carrots, sliced
2 celery ribs, sliced
4 cups water
1/2 cup red wine
1 small onion, coarsely chopped
4 beef bouillon cubes
1 tsp black pepper
1 tsp rosemary
1/2 tsp thyme
1 bay leaf
1/4 to 1/2 cup couscous

Directions:

1. Brown beef cubes in oil in skillet

2. Place vegetables in bottom of slow cooker. Add beef.

3. Combine all other ingredients, except couscous, in separate bowl.
Pour over ingredients in slow cooker.
4. Cover and cook on LOW 6 hours.

5. Stir in couscous. Cover and cook an additional 30 minutes.

Yield: 8 to 12 servings

Cream of Chicken Soup

2009-11-25T02:12:00.000-06:00

Ingredients

2 cups water
1 small whole chicken breast (about 3/4 pound)
1 small onion, chopped (1/3 cup)
1 small carrot, chopped (1/3 cup)
1 small stalk celery, chopped (1/3 cup)
1 10-3/4-ounce can condensed cream of chicken soup
1/2 cup milk
2 ounces American cheese, cubed (about 1/2 cup)
Shredded American cheese (optional)

Directions

1. In a large saucepan bring the water to boiling. Add chicken breast. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no loner pink. Remove chicken.

2. Add onion, carrot, and celery to cooking liquid. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

3. When cool enough to handle, remove chicken from bones; discard bones. Chop the chicken. Stir soup and milk into vegetable mixture until smooth. Add chicken and cubed cheese; heat and stir until cheese melts. If desired, garnish with shredded cheese. Makes 4 servings

Malaysian Flu Fighting Soup

2009-11-23T02:32:00.000-06:00

Ingredients:

1 tablespoon extra virgin olive oil
1 onion, diced
2 tablespoon fresh ginger, or about a 2" knob, minced
1 chili pepper, seeds and ribs removed, minced
1 pinch salt
1 small cinnamon stick
4 cups water
1 cups wild rice
2/3 cups orange juice
1 tablespoon soy sauce
Gomasio (sesame seeds with sea salt) for garnish
Cilantro for garnish

1. Heat olive oil over medium-high heat in a 3 quart saucepan or dutch oven.
2. Add onion, ginger, chili pepper, and salt. Saute 5 minutes until onion is translucent and mixture is fragrant.
3. Add cinnamon stick, water, and wild rice. Bring to a boil and simmer until rice is al dente', about 20 minutes.
4. Add orange juice and soy sauce. Stir and simmer just a few minutes to blend flavors.
5. Discard cinnamon stick. Ladle into bowls. Garnish with gomasio and cilantro and serve.

Serves: 4

Spicy Chicken Soup

2009-11-20T18:10:00.002-06:00

Ingredients:

2 tablespoons olive oil
8 ounces skinned and boned chicken
breast halves, 1/2-inch chunks
1/4 cup finely diced onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground red pepper
1 (14 1/2 ounce) can chicken broth
1 can black beans, drained and rinsed
1 can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, halved and
cut into 1/2-inch wide strips
2 tablespoons chopped cilantro

Heat oven to 450 degrees F
Heat oil in a heavy Dutch oven over medium heat. Add chicken and cook for 3 to 4 minutes, stirring frequently, until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant. Stir in broth, undrained corn, drained black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake for 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup and ladle soup into bowls. Top servings with tortilla strips and a tablespoon of yogurt.

Makes 6 servings.

Awesome Shrimp Soup

2009-11-20T16:25:00.000-06:00

Ingredients:
2 quarts chicken broth
2 tbls. rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread
Directions:
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque.

Serve with bread for soaking up the broth.

Vegetable Mushroom Soup

2009-11-19T12:22:00.000-06:00

Note: This recipe states winter vegetables with wild mushrooms. I live in the mid west and wild mushrooms haven't been here since spring. So use whatever mushrooms you find available.

Ingredients:
2 heads garlic
6 tbls. unsalted butter
2 lge. onions, chopped
1 1/2 lbs. assorted wild mushrooms, sliced, stems reserved
8 carrots, peeled and cut into 1/2-inch pieces
2 ribs celery, chopped
8 sprigs fresh parsley
1/4 cup chopped fresh parsley
Yield: About 10 cups
1 bay leaf
1 2 1/4 lb. butternut squash, peeled, seeded, and cut into 1/2" cubes
1 cup light red wine, such as pinot noir
2 tsp. salt
1/2 tsp. coarse ground pepper
2 tbls. fresh lemon juice

Directions:

1. Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft, about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
2. Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
3. Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden, about 3 minutes per batch. Add the remaining onion and cook until softened, about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
4. Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.

New England Clam Chowder Recipe

2009-11-18T12:15:00.004-06:00

Ingredients:
* 4 center-cut bacon strips
* 2 celery ribs, chopped
* 1 large onion, chopped
* 1 garlic clove, minced
* 3 small potatoes, peeled and cubed
* 1 cup water
* 1 bottle (8 ounces) clam juice
* 3 teaspoons reduced-sodium chicken bouillon granules
* 1/4 teaspoon white pepper
* 1/4 teaspoon dried thyme
* 1/3 cup all-purpose flour
* 2 cups half-and-half, divided
* 2 cans (6-1/2 ounces each) chopped clams, undrained

Directions:
* In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
* In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
* Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.

SLOW COOKER POTATOE SOUP RECIPE

2009-11-18T09:44:00.005-06:00

Ingredients:

* 6 cups cubed peeled potatoes
* 5 cups water
* 2 cups chopped onion
* 1/2 cup chopped celery
* 1/2 cup thinly sliced carrots
* 1/4 cup butter, cubed
* 4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 1 can (12 ounces) evaporated milk
* 3 tablespoons minced fresh parsley
* Minced chives, optional

Directions:

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).

BEST BUTTERNUT SQUASH SOUP RECIPE

2009-11-18T06:45:00.003-06:00

Ingredients:

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Directions:

Place squash in a greased 15-in. X 10-in. X 1-in. Baking pan. Drizzle with 4-1/2 teaspoons, oil; toss to coat. Bake, uncovered, at 450 for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.

Stir in the reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired

TOMATO MUSHROOM SOUP RECIPE

2009-11-18T03:52:00.000-06:00

Ingredients:
1-1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped sweet onion
1-1/4 cups chicken broth
1/3 to 1/2 cup tomato paste
Pinch sugar, optional
3/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese

Directions:

Place tomatoes cut side down in a greased 15-in. X 10-in. X 1-in. Baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450 for 20-25 minutes or until edges are well browned.

Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.

In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar is desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

Italian Sausage Soup

2009-11-17T16:54:00.000-06:00

Ingredients:

* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/2 teaspoon ground black pepper
* 1 1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Yield: 6 servings

Thai Shrimp Soup

2009-11-17T13:41:00.000-06:00

Ingredients

* 3 cups low-sodium chicken broth
* 1 14-oz can unsweetened light coconut milk
* 1 tsp red curry paste
* 1 tbsp fish sauce
* 2 tsp grated fresh ginger
* 1 garlic clove, crushed
* 1/2 tsp kosher salt
* 1 cup (4 oz) green beans, cut into --inch pieces
* 3/4 lb medium shrimp, peeled and deveined
* 2 scallions, thinly sliced
* Lime wedges

Directions

1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.

2. Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime. Makes 5 cups.

Hearty Oxtail Soup

2009-11-17T09:45:00.003-06:00

Ingredients

2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup fresh parsley, chopped
2 carrots, peeled & chopped
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 bay leaves
1 teaspoon dried thyme, crushed

Directions:

In a 4 quart pan, brown the ox tail thoroughly in hot oil.
Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
Cover and simmer for 3 hours.
Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
Reheat and serve.

Servings: 6 servings Serving size: 1 cup

Roasted Cauliflower and Broccoli Soup Recipe

2009-11-17T07:12:00.000-06:00

Ingredients:

1 head garlic
4 cups cauliflower florets
2 cups broccoli florets
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
2 cups milk
2 cups chicken broth
1 teaspoon rosemary
1 bay leaf-
1/4 teaspoon black pepper
1 teaspoon salt

Directions:
Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper.

Best Hearty Vegetable Beef Soup Recipe

2009-11-17T02:57:00.001-06:00

Ingredients:

1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Directions

1. Preheat oven to 250º F.

2. In a large container, add cubed meat, chopped onions, sliced celery,
carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover
with foil. Bake for 5 hours.

3. If desired, add peas during the last 45 minutes of cooking.

4. If the soup is too thick, add beef broth until of desired consistency. Freezes well.

YIELD: 6 Servings

Vegetable Noodle Soup

2009-11-16T19:45:00.003-06:00

Ingredients:

* 2 tablespoons extra-virgin olive oil
* 1 rib celery, sliced (about 1 cup)
* 1 medium carrot, sliced (about 3/4 cup)
* 1 clove garlic, smashed
* 1/4 medium onion, about 1/2 cup
* 1/4 teaspoon kosher salt
* 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
* 2 (16 oz) cans chicken broth
* Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
* 1/2 lemon, juiced (about 1 tablespoon)
* Freshly ground black pepper

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you. Season with pepper and additional salt, to taste.
Yield: 4 servings, about 4 cups

MANHATTAN CLAM CHOWDER

2009-11-16T16:49:00.003-06:00

This recipe comes from an old sea Captain in NewYork., who wrote the recipe down in 1924 on a now tattered letter to share with a friend in Indiana.
Now we publish it for you to share what the Cap'n loved so much.

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional)

In a heavy Dutch oven, fry out strips of salt pork over low heat, then chop and return to pot. Brown onions in the salt pork.

Add potatoes, then broth of clams. Add tomatoes, then the chopped clams. Fill pot with water to cover the clams and then simmer for 1 hour or more, stirring to prevent sticking occasionally.

Cooks Note: Add clams near the end of the cooking to prevent them from becoming tough and rubbery.

MULLIGATAWNY SOUP

2009-11-16T14:00:00.003-06:00

This makes a wonderful winter time dinner!
Ingredients:

1 lg. stewing hen or fryer-chicken, cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste

In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks.

In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour. Serves 8-10. Sprinkle with croutons, if desired.

Best Minestrone Soup Recipe

2009-11-16T11:28:00.003-06:00

Use a large stockpot, you'll need it for this recipe!

Ingredients:

* 8 tablespoons butter
* 1 1/2 cups chopped onions
* 4 (14 ounce) cans chicken broth
* 4 (15 ounce) cans mixed vegetables, with liquid
* 2 (16 ounce) cans kidney beans, with liquid
* 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
* 1 (16 ounce) package frozen chopped spinach
* 2 tablespoons tomato paste
* 4 1/4 teaspoons garlic powder
* 4 teaspoons dried parsley
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried basil
* 1 cup uncooked elbow macaroni
* 1/2 cup grated Parmesan cheese
* 1 cup canned garbanzo beans, drained
* 4 cups heavy cream
* 1/2 cup grated Parmesan cheese for topping
Directions:

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Yield: 12 servings

Chicken Noodle Soup

2009-11-16T08:02:00.005-06:00

Ingredients:

* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg or pasta noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish

Directions:

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through.