from the kitchen of Laurie
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, January 25, 2010
Wednesday, January 20, 2010
Chicken Corn Chowder
*Plan Ahead: This recipe calls for cooked chicken.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Lentil Stew over Conscous
from the kitchen of Carol O.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
Thursday, January 7, 2010
Chicken or Turkey Wild Rice Soup
from the kitchen of Jennifer Gunnell
2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box
Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.
Very creamy and good!
2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box
Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.
Very creamy and good!
Tuesday, December 1, 2009
Cauliflower Soup
from the kitchen of Jackie
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
11 ServingsPrep: 30 min. Cook: 30 min.
6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
Directions
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill,
Hearty Cheese Soup
from the kitchen of Jackie
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
10 ServingsPrep: 20 min. Cook: 30 min.
1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1/4 cup reduced-fat sour cream
Directions
In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10servings.
Nutrition Facts: 1 cup equals 208 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 833 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Wednesday, November 18, 2009
Zuppe Toscana
from the kitchen of Laurie
1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits
Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits
Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.
White Chicken Chili
from the kitchen of Laurie
2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis
Simmer together for 1 hour. Then add:
1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired
2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis
Simmer together for 1 hour. Then add:
1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired
Monday, November 16, 2009
Taco Soup
from the kitchen of Sherry
1 lb ground beef
16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn
Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.
1 lb ground beef
16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn
Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.
Broccoli Cheese Soup
from the kitchen of Niki
2 16 oz packages frozen chopped broccoli
2 10 3/4 oz cans condensed cheddar cheese soup
2 10 oz cans evaporated milk
1/4 cup dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in greased 4 to 6 quart crock pot. Cover and cook on high heat for 2 to 3 hours or on low for 4 to 5 hours.
Spoon over baked potato or garnish with bacon.
2 16 oz packages frozen chopped broccoli
2 10 3/4 oz cans condensed cheddar cheese soup
2 10 oz cans evaporated milk
1/4 cup dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in greased 4 to 6 quart crock pot. Cover and cook on high heat for 2 to 3 hours or on low for 4 to 5 hours.
Spoon over baked potato or garnish with bacon.
Sunday, November 15, 2009
Corn Chowder
from the kitchen of Chris
5 pieces bacon-cut up into small pieces
1 onion-diced
1 can corn with juice
4-5 potatoes- cubed
1 can cream of mushroom soup
2 ½ c milk
1 t salt
1/8 t pepper
Saute bacon and onion in bottom of soup pan until bacon is crispy. Pour in corn, potatoes and milk. Cook until potatoes are tender. Add soup, salt and pepper. Bring to barely a boil.
5 pieces bacon-cut up into small pieces
1 onion-diced
1 can corn with juice
4-5 potatoes- cubed
1 can cream of mushroom soup
2 ½ c milk
1 t salt
1/8 t pepper
Saute bacon and onion in bottom of soup pan until bacon is crispy. Pour in corn, potatoes and milk. Cook until potatoes are tender. Add soup, salt and pepper. Bring to barely a boil.
Print Shop Cheese Soup 2
from the kitchen of Shawnalyn
Ingredients:
6-8 chicken bullion cubes
8 oz cheese whiz
1 lb velveta cheese (cubed)
3 cubes butter or margarine
1 1/4 cup flour 2 T sugar
2 carrots (chopped)
2 stalks celery (chopped)
1 small onion (chopped)
Salt & Pepper to taste
Directions:
1-Bring 3 quarts of water, bullion cubes, cheese whiz and velveta cheese to a boil.
2-Melt 3 cubes butter or margarine. Add flour, sugar and salt & pepper. Boil for 1 minute.
3-Boil carrots, celery, and onion.
Combine 1-2-3 in order heat but don’t boil.
cauliflower would be yummy too. It turns out like a really yummy turkey/chicken & rice cheesey soup. You could also just add peas and potatoes instead, or whatever you like.
Ingredients:
6-8 chicken bullion cubes
8 oz cheese whiz
1 lb velveta cheese (cubed)
3 cubes butter or margarine
1 1/4 cup flour 2 T sugar
2 carrots (chopped)
2 stalks celery (chopped)
1 small onion (chopped)
Salt & Pepper to taste
Directions:
1-Bring 3 quarts of water, bullion cubes, cheese whiz and velveta cheese to a boil.
2-Melt 3 cubes butter or margarine. Add flour, sugar and salt & pepper. Boil for 1 minute.
3-Boil carrots, celery, and onion.
Combine 1-2-3 in order heat but don’t boil.
cauliflower would be yummy too. It turns out like a really yummy turkey/chicken & rice cheesey soup. You could also just add peas and potatoes instead, or whatever you like.
Print Shop Cheese Soup
from the kitchen of Susan G.
2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas
Cook in a small amount of water (just enough to cover vegetables) until just tender.
Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!
(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!
2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas
Cook in a small amount of water (just enough to cover vegetables) until just tender.
Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!
(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!
Hearty Soup
from the kitchen of Carol O.
6 C water
1 1/2 T salt
1 1/3 Soup Mix
Put together in large pan, bring to boil. Cover and simmer 1/2 hour.
Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2 C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat
Simmer 20 more minutes or until vegetables are tender.
Hearty Soup Mix
1 (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion
Mix and store in airtight container store in cool dry place. Use within 6-8 months.
6 C water
1 1/2 T salt
1 1/3 Soup Mix
Put together in large pan, bring to boil. Cover and simmer 1/2 hour.
Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2 C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat
Simmer 20 more minutes or until vegetables are tender.
Hearty Soup Mix
1 (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion
Mix and store in airtight container store in cool dry place. Use within 6-8 months.
Friday, November 13, 2009
Print Shop Soup
from the kitchen of Marlayne
1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.
In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve
1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.
In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve
Mom's Minestrone
from the kitchen of Marlayne
1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish
Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.
1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish
Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.
Albion Grill's Vegetarian
from the kitchen of Marlayne
1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro
Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.
Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort
1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro
Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.
Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort
Taco Soup
from the kitchen of Jewal
1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream
Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!
1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream
Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!
Easy Potato Cheese Soup
from the kitchen of Jewal
8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste
Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!
8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste
Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!
Stracciatelle: Italian Egg Drop Soup
Translated as rag soup
from the kitchen of Cheryl
28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh
Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.
Serve with crusty bread.
For a broth with more flavor:
Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.
Adapted from “Rachael Ray 30 Minute-Meals”
from the kitchen of Cheryl
28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh
Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.
Serve with crusty bread.
For a broth with more flavor:
Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.
Adapted from “Rachael Ray 30 Minute-Meals”
Subscribe to:
Posts (Atom)