Soups and Stews

[Sparkles P]

Deleting thread.... which isn't working

A classic example of why deleting threads can mess things up down the road - if we were to delete this first post, we'd lose the entire thread in the process....Katy

[kmmommy]

Chicken Tortilla Soup

I can cream of chicken soup
1 can Fiesta Nacho cheese soup
1 can Enchilada sauce (mild)
1 can chicken (or you can cut up cooked chicken breasts)
Add milk to thin.

Heat to a boil.

Serve with tortilla chips and shredded cheese on top.

[andrew&shannah]

Bumping up...now that it is getting cold, maybe we can get some soup recipes going?

I'll start:
Sausage, Beans and Broccoli Rabe Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table
Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping

[nektarine]

we made this a few weeks ago, and enjoyed it.
only i accidentally used too much squash, so as a garnish instead of using dried coconut, i swirled more coconut milk on top. it looked pretty & tasted great!


Butternut Squash Soup with Coconut and Ginger
from Food & Wine, october 2005

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 50 MIN
SERVES: 6 TO 8
Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness.
ingredients

* 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
* 4 tablespoons unsalted butter
* Salt and freshly ground pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, finely chopped
* 1 leek, white and tender green part only, thinly sliced
* 1 shallot, finely chopped
* 2 tablespoons minced fresh ginger
* 1 teaspoon curry powder
* 1/2 cup dry white wine
* 6 cups water
* 1 cup unsweetened coconut milk
* 1 thyme sprig
* Coconut shavings, for garnish (optional)


directions

1. Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
2. Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
3. Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
4. Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve.

MAKE AHEAD The soup can be refrigerated for up to 2 days.

http://foodandwine.com/images/sys/fw200510_butternut.jpg

[wine_o_girlie]

I am bumping this up now that the cold weather seems to be here to stay.

We are having several football parties over the next few months and I am thinking about serving soup at them. I like soup because you can make it in advance and not miss the game. :)

Some of our favorites are: Butternut Squash soup, Chicken Tortilla soup, Chili, Tomato Basil, and Potato/Sausage/Spinach. I'd be happy to post recipes if anyone wants them (although I am not a huge stick-to-the-recipe person so the measurements might be approximate).

Does anyone have a good white (chicken) chili recipe?

I would love to get some more good soup recipes.

[andrew&shannah]

I made Potato Leek Chowder last night and it turned out great. I did add additional salt/pepper to it but overall it was yummy.

I am a big make/freeze person for soup so this weekend I am going to try making Potato-Kale Soup with Gruyère this weekend.

wine_o_girlie, I would love the recipe for your Potato/Sausage/Spinach.

Potato-Leek Chowder
1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups fat-free, less-sodium chicken broth
3 cups (2-inch) cubed peeled Yukon gold or red potato
3 cups (2-inch) chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)

Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

Yield: 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)

NUTRITION PER SERVING
CALORIES 227(31% from fat); FAT 7.7g (sat 1.5g,mono 2.6g,poly 1g); PROTEIN 9.1g; CHOLESTEROL 4mg; CALCIUM 90mg; SODIUM 629mg; FIBER 5.4g; IRON 2.3mg; CARBOHYDRATE 39g

************************************************
Potato-Kale Soup with Gruyère
2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese

Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

Yield: 6 servings (serving size: 1 2/3 cups soup and 1 1/2 tablespoons cheese)

NUTRITION PER SERVING
CALORIES 239(29% from fat); FAT 7.8g (sat 4.4g,mono 2.2g,poly 0.6g); PROTEIN 11.7g; CHOLESTEROL 21mg; CALCIUM 215mg; SODIUM 733mg; FIBER 3.9g; IRON 2.2mg; CARBOHYDRATE 32g

[1MegMeg]

This is one of my absolute favorite soup recipes, I make it at least 3 or 4 times every fall/winter.

Pumpkin Soup
Cooking Light 12/2002

Pumpkin and sweet potato add vibrant color to this curry-spiced first course.

1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup (1/2-inch) cubed peeled sweet potato
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)

Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.

Yield: 6 servings (serving size: 1 cup)

[sublime311]

Minestrone

2 tsp olive oil
1/2 cup diced celery
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
3 cups low-sodium, low-fat chicken broth
3 cups V-8 (I use the Spicy variety)
1 cup each chopped red bell pepper, chopped zucchini, and chopped green cabbage
1 cup white beans (navy)
3 tbsp chopped, fresh parsley
1 bay leaf
2 tsp dried basil
1 tsp dried oregano
1/2 tsp each dried thyme and black pepper

- Heat oil in a large soup pot over medium heat. Add celery and garlic (can also use some onion here, if you like). Cook and stir for three minutes, until veggies begin to soften.

- Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Enjoy!

* This soup freezes well, so it's a great make-ahead. To make it Phase 2, just add small pasta (I like to use those little ABCs) and 1 cup of chopped carrots.

*Freeze in ziplock bag in the portion size you want. Then freeze flat on cookie sheet. To serve defrost and heat.

[sublime311]

Tortilla Soup

from J. Ramon Delgado, Executive Chef at the Agave Restaurant in Tucson, AZ.

Ingredients
1/2 c Tomato puree
1 c Tomato paste
10 fresh tomatoes, pureed
2 yellow onions, pureed
2 oz of fresh garlic, chopped
1 bunch of cilantro, chopped
6 yelllow corn tortillas, rough cut
4 oz of Santa Cruz chile powder
1 T of Cumin, ground
1 T of Cayenne powder
As needed Kosher salt
2 T of sugar
3 oz of salad oil
1 1/2 gallon of roasted chicken stock

Method
In a large stockpot, heat salad oil, tortillas, cilantro, garlic and sautee for 3 minutes. Add chile powder, cumin, and cayenne powder. Sautee for additional minutes. Add onions and fresh tomato puree and sautee for 5 minutes. Add chicken stock, canned tomato products and simmer for 1 hour. Fish with salt and sugar as neccessary. Run through a food mill to remove any rough pulp. Stir well when distributing soup to get equal ratio of broth and solids. You can garnish with pulled roasted chicken, diced avocados, sour cream, crumbled queso fresco, salsa fresca, and fried tortilla strips.

[Esq.]

The cooler months are here (at least they are in Michigan), and that always gets me in the mood for a good soup or stew. So, I thought that I would start a thread where we can share our easy, not so easy, traditional, not so traditional, recipes! :D I guess what I am trying to say is that this is an any soup or stew goes type of thread!

I will start. Here is a recipe for chicken and roasted pepper soup. I think that I am going to try it today (at least I hope I will have the time).

Serves 6:
12 red peppers
10 chicken thighs (I don't like dark meat, so I am going to substitute breast. I am thinking maybe 2 full breasts)
sea salt and freshly ground black pepper
2 tbsp of olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1.5 litres (2 and 3/4 pints) chicken broth, warm
handful of fresh basil leaves, torn
handful of fresh mint leaves, roughly chopped
2 tsp fresh marjoram leaves
best quality virgin olive oil you can find

directions:
1) preheat the oven to 200C/400F/gas mark 6. Roast the peppers for 25 minutes, then leave to cool. Scrape out the seeds and slice the peppers thinly.

2) at the same time, cook the chicken thighs/breasts. Season them with salt and pepper and roast alongside the peppers for 20 minutes or until cooked through. Cool, discard the chicken skin and bones, and shred the meat finely.

3) heat the oil in a large saucepan, add the onion and saute until golden. Add the strips of peppers and the garlic.

4) Add the broth to the peppers along with the chicken shreds and herbs. Adjust the seasoning and simmer the soup for 5 minutes. Ladle into warm soup bowls and serve with good oil on top.

Enjoy! :D

ETA: to change a measurement! 1.5 litres is equivalent to 2 and 3/4 pints, not 2.5 pints.

[mrs_pell]

I just made Chicken and Dumplings (my one and ONLY meal that I can fix...and everyone LOVES them! :D ). I got this recipe from jrdhbunny.

Canola oil
**3 pounds chicken (I use just chicken breasts, but not boneless)
1 onion chopped
**2 carrots chopped
2 celery stalks chopped
**3-4 cups of chicken broth
Bisquick mix (I use the reduced-fat variety. The box has the directions for making dumplings- you'll use that recipe. I can't remember how much mix to use, but it's on the box)
2/3 c milk (or whatever the box says)
1-2 teaspoons parsley
salt and pepper + various spices according to taste (like basil, oregano, cayenne)

Heat just enough canola oil to coat the bottom of a large Dutch oven (or any large pot)
Season the chicken with salt and pepper and sautee in the oil until browned (about 6 minutes)
Add the veggies and sautee for about 6 minutes
**Add the broth (The recipe calls for 3 cups, but I found it's better if you use more like 4 cups)
Add in a dash of some spices- I like basil, oregano and a little bit of cayenne pepper. It gives it the tiniest of kicks and gives it a really nice, complex flavor.

Bring to a boil, then reduce heat and simmer covered for 35 minutes.

When the 35 minutes is almost up, mix the Bisquick with the milk and the parsley.

After the 35 minutes is up, drop the dumplings by tablepoon full onto the top of the soup. Cook for 10 minutes uncovered. Then cover and cook an additional 10 minues. The dumplings will puff up and double in size.

After the 35 minutes is up, drop the dumplings by tablepoon full onto the top of the soup. Cook for 10 minutes uncovered. Then cover and cook an additional 10 minues. The dumplings will puff up and double in size.


**I didn't want to change her recipe, but I also wanted to put in the things I do differently. I use 4 boneless, skinless chicken breasts, leave the carrots out, and I use a full 6-cup can of chicken broth.**

Like I said, I DON'T cook, and when I made this for my parents, my dad told my mom to get the recipe (and he's always loved her chicken and dumplings! :D ).

Also, I know she said it's a WW recipe, but I can't remember how many points it is.

[lawyerlee]

I'm a total soup / stew junkie. I have a ton of recipes to share, in case anyone is interested. These are all fall and winter favorites in our house. :)

Taco Soup

1 pound lean ground turkey, beef, or pork
1 onion, chopped
1 can Mexicorn
1 can Rotel
1 can diced tomatoes with garlic and onion
1 can pinto beans
1 can black beans
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown meat and onion; drain. Add all other ingredients (cans undrained), Cook on medium until heated through.


Black Bean and Corn Stew

4 tsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp. ground cumin
1 can (4.5 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 package (10 ounces) frozen corn

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add the chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 tsp. salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
Serve hot. Garnish with ff cheese, ff sour cream, diced red onion, or chopped chives. 4 servings.

Cream of Potato Soup

1/2 c. shredded carrot
1/2 c. diced onion
1/2 c. diced celery
1/2 c. butter
8 diced, cooked potatoes
1 can cream of chicken soup
1 can potato water
salt & pepper
garlic powder
parsley flakes
milk

Saute carrot, onion, and celery in butter. Add potatoes, soup, and water. Add salt, pepper, garlic powder, and parsley flakes to taste. Add enough milk to create the desired consistency.


Broccoli & Cheese Soup

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
1 can fat-free evaporated milk
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light) OR 8 ounces fat free shredded cheddar cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Add evaporated milk to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.


Quick Chicken Chili

1 Tbsp. canola or extra virgin olive oil
10 ounces boneless, skinless chicken breast, cut in bite-size pieces
1-1/2 tsp. chili powder
1-1/2 tsp. cumin
2 14.5-ounce cans no-salt-added diced tomatoes
15-ounce can no-salt-added black or red beans
4.5 ounce can minced green chilies
1 cup yellow whole-kernal corn, frozen or canned
salt and cayenne pepper to taste

In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

[mrs_pell]

1 can potato water

What is potato water?? :confused:

I love potato soup, and that recipe looks pretty yummy, and easy.

[Katy]

oooh Di, that black bean & corn stew sounds yummy. Guess what I'll be making this week :D Any suggestions on something to serve it with?

[Katy]

What is potato water?? :confused:
I think that means to take the water that the potatoes have been boiling in and use that. It will have the starch and make for a bit of a "thickener"

[mrs_pell]

I think that means to take the water that the potatoes have been boiling in and use that. It will have the starch and make for a bit of a "thickener"

AHHHHHH!!! That totally makes sense! I'm such a cooking idiot! ;) :o

I asked my husband, who is THE cook, but he didn't know either. Of course, I just said, "honey...wth is potato water?" I didn't really give him the context. ;)

[Esq.]

Okay, I was able to get all of the ingredients for the chicken and pepper soup except for fresh marjoram :( But I have dried, so that will just have to do. Unfortunately, I got back too late to make it for dinner tonight (making scallops instead...those are quick!). I will probably make it tomorrow, though.

Beef and Vegetable Stew with Wild Mushrooms:
serves 6

2 cups low fat, low sodium beef broth (or go full fat and full sodium if you want)
one ounce dried wild mushroom
2 tablespoons olive oil
one pound boneless ribeye beef, trimmed of all fat and cut into one inch pieces
salt and pepper to taste
one tsp. dried thyme
one tbsp. butter
2 carrots, peeled and cut into quarter inch pieces
2 cloves garlic, diced
2 medium red potatoes, washed and cut into one inch pieces
one cup chopped onion
quarter cup flour
one cup dry red wine
one bay leaf
one cup frozen peas

Directions:
1) in a large bowl, combine the broth and the mushrooms. Soak for 10-15 minutes

2) heat the skillet, add the olive oil, continue heating until slight wisps of smoke are seen

3) cover skillet and brown meat on all sides (about five minutes)

4) remove the meat with a slotted spoon, and set aside on a plate

5) add the butter, carrots, garlic, potatoes and onions to the skillet

6) cook on medium heat for about 4 minutes

7) stir in the flour

8) add the wine, and cook on medium while loosening the bits from the bottom of the skillet

9) add the reserved mushrooms and broth, and the bay leaf

10) bring mixture to a boil, cover, then reduce heat, and cook about 8 minutes

11) add the peas and reserved beef with juices and cook about 10-12 minutes or until the veggies are fork tender

12) remove the bay leaf, and taste for salt and pepper

Enjoy! :D

[JRPAGV]

Vegetable Beef Stew

Ingredients
1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can lima beans (I use Del Monte)
1 (15 ounce) can carrots with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package Lipton Beefy Onion soup mix
1-2 can(s) sliced or whole potatoes with juice (I use 2: 1 sliced, 1 whole)
salt and pepper to taste

Directions
(1) Lightly brown meat.
(2) Add all ingredients to crock pot/slow cooker.
(3) Cook on low for at least 6 hours. Add water if necessary (I don't recall adding water when I made it, though).

[sinderstorm]

Pumpkin Sausage Soup

1 tube spicy sausage
1/2 cup diced onion
1 clove minced garlic
1 TBS oregano
1 15oz can pumpkin
4 cups chicken broth
1/2 cup half and half
1 cup chopped mushrooms

brown sausage in a pan (I usually do it in the bottom of my soup pot). Add onion, garlic, and oregano, and sautee until onion is transparent. Add chicken broth and pumpkin and mix well. Simmer on low heat 25 minutes, stirring occasionally. Add half and half and mushrooms. Simmer 10 minutes. Serve, goes well with a dark, savory bread.


I know this soup sounds weird, I was skeptical the first time I tried the recipie, but its very good, and even better as leftovers the next day.

[lawyerlee]

oooh Di, that black bean & corn stew sounds yummy. Guess what I'll be making this week :D Any suggestions on something to serve it with?
We usually either have corn bread or warmed tortillas folded into triangles.

And Katy is correct about the potato water. :)

[sublime311]

Beef Burgundy (a low carb stew)

Serves 8 to 10

Ingredients
3 pounds lean top-round steak trimmed of all visible fat, cut into 1/2 to 2-inch chunks
Salt and black pepper
3 tablespoons canola oil or extra-virgin olive oil, divided
1 cup dry red wine
2 medium white or yellow onions, chopped
2 1/2 cups reduced-sodium beef broth
1 can (14.5 ounces) diced tomatoes
1 dried bay leaf
5 large carrots, peeled, halved length-wise and cut into 1/2-inch pieces
1 carton (8 ounces) small white button mushrooms, halved or quartered if large
Fresh parsley leaves, minced

Instructions
Pat beef cubes dry with paper towel. In large bowl, toss cubes with salt and pepper. Warm 1 tablespoon of the oil in large Dutch oven or heavy soup kettle over medium-high heat. Add half of the beef in a single layer; brown on all sides, about 5 minutes. Transfer seared beef to platter. Repeat process with remaining beef, adding 1 tablespoon oil. Stir wine into empty pot, scraping up any browned bits that have stuck to pan. Pour off any remaining wine and beef bits into beef platter. Stir remaining 1 tablespoon oil and onions into pot. Cook 5 minutes, until onions are golden, stirring often. Return seared beef and any accumulated cooking liquid to pot. Stir in broth, tomatoes, and bay leaf. Bring to a boil; reduce heat, cover and cook for 1 hour 20 minutes. Add carrots, mushrooms and up to 1/2 cup water if liquid is not covering ingredients. Cover, cook 45 minutes, until meat and vegtables are tender. Ladle hot soup into serving bowls; garnish with parsley.

Tip
Adding wine after searing the beef loosens the browned bits of meat stuck to the bottom of the pan. This technique, called deglazing, further increases the rich flavor of the stew.

Nutritional Information:
271 calories
9 total fat (2 g sat)
780 mg cholesterol
9 g carbohydrate
34 g protein
2 g fiber
201.9 mg sodium

[Katy]

Sounds yummy. Let's keep'em coming :)

[fastlayne224]

I need some help! I am planning a reception for my sisters December wedding and we are doing soups as the main course. I am looking for all types of recipes. She is a vegetarian, he of course is a meat eater, and their guest list is hovering around 450. My plan is to do about 10-15 different soups, and assorted breads. Ideally, I would like these recipes to hold up to being frozen for about a month as well. Any suggestions for wine is also appreciated! Thanks!!!!

[Sophia]

Tomato Florentine

2 large jugs tomato juice
1 1/2 tbsp dried oregano
1 1/2 tbsp minced garlic
pepper to taste
1 large onion, chopped
8 ripe Roma tomatoes, chopped
1/2 bunch fresh spinach, torn and de-veined
2 vegeable bullion cubes
bring to boil and reduce heat to simmer
add 6 oz. small or medium shell pasta
simmer 2-3 hours, covered

BTW, there already a soup thread here (http://www.constantchatter.com/showthread.php?t=9227).

[Sophia]

I *thought* there was already a soup thread. ;)

I came up with this recipe after a lot of trial and error. I was trying to duplicate the tomato florentine soup from Jason's deli. Jason's dropped that soup in favor of a very oily tomato basil. Ick.

Tomato Florentine Soup

2 large jugs tomato juice
1 1/2 tbsp dried oregano
1 1/2 tbsp minced garlic
pepper to taste
1 large onion, chopped
8 ripe Roma tomatoes, chopped
1/2 bunch fresh spinach, torn and de-veined
2 vegeable bullion cubes
bring to boil and reduce heat to simmer
add 6 oz. small or medium shell pasta
simmer 2-3 hours, covered

[sheartm7]

Diana, I'm totally snagging some of those. They sound delish! :)

[singerwife]

Red curry/Sweet potato soup

1 onion, diced
1 Tsp. red curry paste (but can omit this, if you don't like spicy)
Couple chunks of fresh sliced ginger
2-3 sweet potatoes, cut in chunks, steamed
1 veggie boullion cube
Olive oil

Cook onions in oil until transparent in bottom of soup pot. Add curry paste and ginger. Stir. Add sweet potatoes, enough water to cover, and boullion cube. Heat to boiling. Remove from stove, and puree with a stick blender (or in a food processor, but I like the stick blender) until smooth and creamy. Add more water if not soup-y enough.

[Rosebud]

I was just in Amsterdam on my honeymoon and became mildly obsessed with Dutch pea soup. It's this wonderful, thick & hearty soup with all sorts of good stuff in it... not like the bland, watery pea soup you often get here. The Dutch believe you should be able to stand a spoon upright in this soup. It's great comfort food for winter! I've been hunting for a good recipe since I got back. Haven't had a chance to try it yet, but this one seems very authentic and got good reviews on Recipezaar.com. It's a bit of work, but this soup is really a whole meal, not an appetizer. If anyone tries it before I do, let me know what you think!

Erwtensoep - Dutch Pea Soup

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

3 1/2 cups dried split green peas
12 2/3 cups water
16 ounces spareribs
8 ounces bacon, one thick slice,cubed
2 leeks, washed and chopped,also use the green part
1 medium celeriac, diced (celery root/bulb) or 3 cups of chopped celery (but the flavor will be weaker)
1 smoked dutch sausage or 3-4 thick frankfurters or Polish sausage, cut up in slices
salt and pepper
bouillon cubes
chopped celery
fresh parsley leaves

Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.

Add the sausage, let it warm through and season the soup to taste, add the chopped celery leaves and parsley just before serving.

[Esq.]

I am all over the Tomato Florentine today!

How abouda chowda? ;)

New England Clam Chowder
9 servings

1 tablespoon olive oil
1/3 cup diced proscuitto (or smoked ham)
1/2 cup chopped onion
1 (8 oz.) bottle clam juice
4 (6.5 oz.) can chopped clams with juice
2 cups diced potatoes (red or white)
2 cups diced and peeled butternut squash
1 bay leaf
1/2 teaspoon thyme
1 cup frozen corn kernels
4 cups 2% milk
1 bunch finely chopped fresh spinach
salt and pepper to taste
paprika for garnish

[Delaney21]

Salsa Verde Stew:

I found this on the other site last year and really like it. We don’t take the time to brown the meat, just throw everything in and let it cook. We then stir some rice in with it instead of using tortillas.

1 1/2 lbs stew meat
4 medium potatoes, cut in cubes
1 large coarsely chopped sweet onion
1 green sweet pepper chopped
1 14 oz Mexican style stewed tomatoes
1 15 oz can pinto beans, drained
1 cup salsa
2 cloves chopped garlic
1 teasp cumin
flour tortillas

Brown meat in skillet. Combine all ingredients, cook for 6-8 hrs. Serve w/ warm tortillas.

[Amuse Bouche]

This is one of my favorite winter soups -- I just made it this weekend!

Curried Butternut Squash Soup

For soup
white and pale green parts of 1 pound leeks ( about 4 medium), chopped
1 medium onion chopped
2 tablespoons unsalted butter
1 1/2 teaspoons Thai Curry Paste (I use Thai Kitchen Brand)
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)

1 medium carrot chopped
4 cups chicken broth
4 cups water

Make soup:
In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.



Makes about 12 cups.

[nic]

For allrecipes.com: Italian Wedding Soup

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

--------------------------------------------------------------------------------

DIRECTIONS:
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

[emmjay]

Moroccan Harira
(this is Emeril's recipe which looks pretty close to the one I have used)

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Garnish with cilantro sprigs.

I like to take out the chicken and blend the soup at the end (just a bit, there will still be pieces of chickpeas/lentils/vegetables visible), then put the chicken back in.

[Msbhvn]

Does anyone have a recipe for the loaded potato soup from O'Charlie's? I have such a craving for it. I found a few on the net that were copycat recipes but I don't know if they will result in the same great tasting soup....

yummm... My mouth is already watering, and the closest one is over an hour away. :(

Help anyone please..?

[MrsD108]

Thanks alot. I am hungry now.;) Poor DH is just going to have to run out and get me some.

[Msbhvn]

So you know what I mean. If he doesn't mind.. could he pick me up some too?? :p

[Katy]

hello? could he get me some (and some rolls please) and send it out to me here in LA?

[LittleFredPunkinHead]

Rolls! O'Charley's- that's the place where they serve rolls with honey-butter, isn't it? Drool...

[jarm]

Here's one (http://copykat.com/asp/copykatrecipe.asp?recipe=168)

Here's another one. (http://www.cookingcache.com/soupsand/ocharleysloadedpotatosoup.shtml)They could be the same.

[Katy]

hmmm...that second site had a yummy sounding recipe for kaluha pecan brie. Yum!

[gayle]

I have never been to O'Charleys but I read the CopyCat recipe and just had to make this.

I can't tell you if the recipe tastes like the soup at the restaurant, but I sure can tell you that it's a delicious recipe!

[Msbhvn]

Hey great thanks for the recipes.... yum... rolls.....

Now I have a whole new craving ;)

[Secret_Squirrel]

Here's one (http://copykat.com/asp/copykatrecipe.asp?recipe=168)

Here's another one. (http://www.cookingcache.com/soupsand/ocharleysloadedpotatosoup.shtml)They could be the same.

I checked the recipe: :eek:

8 cups of half and half?
One block of velveta?

The 1/4 cup of butter looks healthy in comparison!

"Loaded Soup" is right-on!
;)

[KrissyCat7]

Any other soup recipes? My new thing is making soup every Sunday!:D :D

[Dasha]

Here's a really simply recipe for lentil soup.

LENTIL SOUP
(Serves 4)

A sturdy and economical soup.

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

In a deep soup pot, sauté shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.

Total Calories Per Serving: 224
Fat: 3 grams

[Katy]

Okay now that the HBH is long gone, but the meaty bone remains, I think it's time to try my hand at Split Pea Soup - and the best part, I get to break in my new le Cruset French Oven :D

I've poked around allrecipes.com and found this one (http://soup.allrecipes.com/az/SplitPeaHamSoup.asp) and this one (http://soup.allrecipes.com/az/SplitPndHmSpII.asp). Does anyone have a family recipe lying around? Most of what I'm reading implies that it's a couple-hour-simmer kind of recipe. So I guess until I hear something, I'll just have myself a ham sammich :D

[tinkerbelljenny]

Golden Split Pea Soup

1 (16-ounce) bag dried yellow split peas, sorted, rinsed
7 cups water
1 cup sliced carrots
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon chicken flavor instant bouillon
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup chopped cooked ham, if desired

[Katy]

Can I pick up a package of split peas at the local grocery store, or do I need to head out to Whole Foods? Can you tell that this will be my first time? :o

[tinkerbelljenny]

I just buy them at the regular grocery store. Oh, you are making me miss Whole Foods!! We don't have one here and I miss it so much!

[Katy]

Okay, since it seemed like the recipe, for the most part is all about winging it (ha!), I went with the honkin' HBH bone, a bag of split peas (rinsed), two carrots, two potatoes, a smidge of minced garlic, some sauteed onion (not too much, I read it can be a bit overpowering) and an herb bag of marjorim. I'll let you guy know how it goes in 2 hours or so.

[Jill1228]

I can ask MIL for her recipe and post it

[tinkerbelljenny]

Katy, how did it turn out?

[Katy]

I just did a taste sample and Oh.My.Goodness! It's SO good! I'm giving it about 20 minutes more to thicken up some more, then I'll immersion blend it a bit and add in some leftover HB ham and heat up the bread. Can't wait!

Thanks for the help TBJenny :D

[Katy]

We still have half the pot left over (and both Richard and i had plans for tonight), so I have to ask...can you freeze the leftovers?

[la_bride_2004]

Yep, it'll freeze!

I do mine in the crock pot. So yummy.

[Katy]

woohoo! Thanks for letting me know. It was SO good i just didn't have it in me to throw it away if we didn't finish it.

[meganth]

Anybody have any good ones to share? I'm craving it for dinner tonight!

I made it a couple years ago and i can't find my recipe. I searched the forum and found one, but it wasn't what i was looking for.

[amew]

This one is super easy because it uses frozen hash browns, but it's pretty darn tasty.

Perfect Potato Soup

6 slices bacon or turkey bacon
1 cup chopped onion
4 cups peeled and cubed potatoes or frozen Southern-style hash browns, thawed
2 cups water
1 teaspoon salt
2 10¾-ounce cans regular or reduced fat condensed cream of mushroom soup
2 soup cans milk
1½ cups shredded sharp Cheddar cheese

Fry the bacon until crisp in a large skillet or Dutch oven over medium heat. Remove bacon from pan, crumble and set aside. Add onion to bacon fat and sauté until browned, about 5 minutes. Add potatoes and water. Cover pan with lid and cook for 15 minutes, until potatoes are tender. Stir in salt, soup and milk. Heat through but do not boil.

Ladle into bowls and top each bowl with ¼ cup shredded cheese and some of the crumbled bacon.

Makes 6 servings.

[andrew&shannah]

Not sure if you want a smooth or chunky one. Here are the two that I use most:

Leftover Baked Potato Soup
3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.

Ladle into bowls and garnish with chives.

Baked Potato Soup with Bacon
1 pound baking potatoes, cubed
2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently.
Ladle soup into individual bowls; top with green onions and bacon bits.

Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon bits)

NUTRITION PER SERVING
CALORIES 364(21% from fat); FAT 8.4g (sat 3.4g,mono 2.5g,poly 1g); PROTEIN 14.6g; CHOLESTEROL 23mg; CALCIUM 320mg; SODIUM 922mg; FIBER 3.8g; IRON 1.1mg; CARBOHYDRATE 58.4g

[meganth]

Thanks ladies!

andrew&shannah Is that first one Alton Browns? How do you like that one?

[andrew&shannah]

Thanks ladies!

andrew&shannah Is that first one Alton Browns? How do you like that one?

It is from Alton Brown. I am a big fan of it as it reminds me a lot of the potato soup at La Madeleine :) It is great if you aren't looking for the chunky variety.

[gayle]

My favorite is this copykat recipe for Bennigan's Potato soup

Ingredients:
1 Tbsp. Ham Base
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish


Preparation:
Combine ham and chicken bases in a saucepan and whish until no lumps appear. Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.
The Houston Chronicle suggests that the bases may not be available in supermarkets; they suggest that you use chicken broth and a piece of ham.

[1MegMeg]

This one is one of my favorites. :)


* Exported from MasterCook *

California Dreaming's Baked Potato Soup

Recipe By :Rick Jones, California Dreaming
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cans chicken stock -- 14 ounce cans
4 small potatoes -- cubed (ones from 5lb bag)
1 teaspoon basil -- fresh -- sweet
1/2 teaspoon white pepper
1 cup half and half
1 cup light sour cream
fresh parsley -- chopped
8 strips bacon -- crumbled
fresh chives -- chopped
4 ounces cheddar cheese -- grated

Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.

Add onions and celery and sauté until tender.

Add Flour and mix well.

Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.

Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).

Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.

Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.

[irish74]

As given to me by mrstim. So good, like a baked potato in a bowl. I served it with grated cheddar, crumbled bacon and green onions. Reminded me of soup at a steak house.

Potato soup

2 lg. baking potatoes, diced or shredded OR one package regular frozen hashbrowns
2 cans chicken broth
1 package country gravy mix
salt
pepper
onion flakes

Dice or shred your potatoes, then put them in a pot and boil them as you would for mashed potatoes, but with 1 can chicken broth and 1 can of water as the liquid. After potatoes are tender, mix in 1/2 the 2nd can of chicken broth, sprinkle onion flakes, salt & pepper to taste. Mix gravy with the amoutn of water as package directs, pour mixture into soup. Let simmer until you're ready to eat I serve with shredded cheese & saltine crackers

[bookworm]

I've made and liked this one. My only recipe note is that you need to let the flour mixture cook longer than it says (maybe 15-20 minutes instead of 8).

Baked Potato Soup
From Cooking Light

All the flavors of a loaded baked potato come together in this rich, creamy soup.

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

NUTRITION PER SERVING
CALORIES 329 (30% from fat); FAT 10.8g (sat 5.9g, mono 3.5g, poly 0.7g); PROTEIN 13.6g; CARB 44.5g; FIBER 2.8g; CHOL 38mg; IRON 1.1mg; SODIUM 587mg; CALC 407mg;

[Janey]

Beef Barley Soup

Serves: 8

Vegetables, barley, and beef make this soup a full meal in itself.

INGREDIENTS
4 cups water
2 beef bullion cubes
1 medium potato, cubed
1 medium onion, cubed
1/2 bag frozen mixed vegetables
1/2 teaspoon dried garlic powder
1/2 pound boneless beef cut into cubes
1 cup quick cooking barley
1/2 cup sliced mushrooms
cracked pepper to taste

DIRECTIONS
1. In large pot add water, beef bullion cubes (dissolved in a small amount of the water, heated in separate cup), and all the ingredients except the barley. Cook approximately 30 minutes at a minimum heat, or until meat is fully cooked and potatoes are soft.

2. Add the quick cooking barley and cook another 15 minutes. Serve hot. Add salt to taste.

NUTRITION INFO
Calories: 222
Fat: 3.4 g
Carbohydrates: 35.7 g
Protein: 13.8 g


-----------------------


Caribbean Pork Stew with Pineapple

Serves: 4

Printed with permission from the American Institute for Cancer Research.

INGREDIENTS
12 oz. boneless pork loin
2 Tbsp. flour
1 Tbsp. canola oil
1 medium onion, sliced
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1 small chili pepper, seeded and minced
1 Tbsp. Worcestershire sauce
1/2 tsp. ground ginger
1 can (8 oz.) sliced pineapple in juice
1 large tomato, seeded and diced
1/2 medium cucumber, peeled, seeded and diced
3/4 tsp. salt
1/4 tsp. freshly ground pepper

DIRECTIONS
1. Trim all visible fat from meat. Cut into 1-inch cubes. Toss with flour to coat.
2. Generously coat deep, medium skillet with cooking spray. Set over medium-high heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer meat to plate.
3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water, Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into pan. Cover, reduce heat and simmer 30 minutes.
4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and cucumber to stew. Simmer, uncovered, 10 minutes.

This stew keeps 2 to 3 days, covered, in the refrigerator.

NUTRITION INFO
Calories: 273
Fat: 13.5 g
Carbohydrates: 22 g
Protein: 18 g


-------------------------


Chicken and Corn Chowder

Serves: 6

Watch out for the jalapeño pepper! Reprinted with permission by Public Health – Seattle & King County.

INGREDIENTS
2 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons whole grain flour
3 cups 1% milk
2 cups skinless and boneless chicken, chopped
1-1/2 cups fresh or frozen corn kernels
1 teaspoon fresh (or 1/4 teaspoon dried) thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14.75 oz.) can of creamed corn

DIRECTIONS
1. Melt butter in a large Dutch oven over medium heat.
2. Add onion, celery, and jalapeño and cook about 3 minutes or until tender.
3. Add flour and cook for 1 minute, stirring constantly.
4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.

NUTRITION INFO
Calories: 350
Fat: 7 g
Carbohydrates: 49.9 g
Protein: 26.7 g

[Photobug]

Reviving for the cool weather... and boy is it ever cool here! Frost as far as the eye can see... Brr!

I'm making a big crockpot of chili today and baking some fresh bread.

Chili (from BH &G)
12 oz Ground Beef
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 14.5oz can tomatoes, cut up
1 8-oz can tomato sauce
1 15 oz. can dark red kidney beans, rinsed and drained
2-3 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper

Cook meat, onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Combine in crockery cooker with undrained tomatoes, kidney beans, tomato sauce, chili powder, basil and pepper. Cover. Cook on low heat for 8-10 hours or High heat for 4-5 hours.

Makes about 5 cups (4 main dish servings) 6 WW pts per serving

[Lisa]

I'm looking for some good soup recipes. I guess this is one of my first cravings during this pregnancy. TIA
Lisa

[maniach]

Well... My personal favorite is Cream of Potato Soup which can be made with either leeks or sweet onions, depending on what you can find.

1 leek or onion -- I like the flavor, so the bigger the better for me
about 1/2 bag of potatoes -- I usually use Idaho potatoes
Olive oil and butter
Heavy Cream
Salt and Pepper

Cut the leeks/onions into thin slices and caramelize them in a combination of the oil and butter, I usually use enough oil to cover the bottom of the pan and then add a tablespoon or two of butter. Meanwhile, wash the potatoes and cut into about 1" cubes, like you're making mashed potatoes. When I was a kid my mom always peeled the potatoes, but the skins have all the vitamins and stuff so I leave them on. You can do it either way according to preference. Then I usually add the taters to the caramelized onions and brown them just a LITTLE bit. Salt and pepper liberally, but be careful about overseasoning. You can always add more seasoning later! Then cover the potatoes with water, just to the top of the potatoes and simmer until the potatoes are fork tender (just like mashed potatoes). Then add about half a pint or so of the heavy whipping cream (don't drain the potatoes!), more or less to taste and salt and pepper to taste. You can also use chicken or vegetable stock to cook the potatoes in, but I would DEFINITELY use reduced sodium, and would probably do a combo of water and stock rather than all stock. That's it. It's really really good for being so simple and it is even BETTER the second day.

I almost always throw some cheese on top, and maybe a dollop of sour cream. I have also put bacon bits on it for DH, but I don't really like that flavor in my soup.

I have other recipes, but I will have to think about them before I post. One is a yummy vegetable beef stew that cooks in the slow cooker. MMMMMM!

ETA: This is my 200th post, happy anniversary to me!

[ignutzz]

Mmmm, soup! This is a favorite cooking dish in our house. I recommend picking up the Daily Soup cookbook, lots of great recipes in there.

Here are two of my favorites:

Daily Soup Recipe: Poblano Corn Chowder

8 ears of fresh corn, kernels sliced from cob and cob reserved, about 4 cups
10 cups Basic Vegetable Stock (you can use premade)
2 tablespoons unsalted butter
1 large Spanish onion, chopped
3 garlic cloves, minced
4 poblano chiles, seeded and chopped*
1 dried chipotle chile, minced
1 chipotle chile in adobo ith 1/2 teaspooon sauce, minced
1 tablespoon dried Mexican (or regular) oregano
2 bay leaves
2 teaspoons kosher salt (I would up this to a tablespoon)
6 medium Idaho potatoes, peeled and cubed into 1-inch squares
2 cups grated Queso Blanco or Monterey Jack cheese
1/2 cup crumbled feta cheese
1/2 cup heavy cream
1/2 cup chopped fresh cilantro

1. Combine the corn cobs and vegetable stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with a slotted spoon and discard. Reserve 6 cups of the stock and set aside until ready to use.

2. Melt the butter in a large stockpot over medium heat. Add the onion, 2 of the garlic cloves, and poblano chilies and sweat** for 4 minutes, until tender.

3. Add the dried chipotle, chipotle in adobo with sauce, oregano, bay leaves, and salt and stir to coat the vegetables.

4. Add the corn stock, corn, and potatoes and bringthe mixture to a boil. Reduce the heat, partially cover and simmer for 30 minutes.

5. Add the cheeses and heavy cream and simmer until the cheese melts.

6. Remove the bay leaves and puree about one quarter of the chowder in a blender or good processor until smooth.***

7. Return the puree to the pot and mix well.

8. Remove the pot from the heat and stir in teh remaining garlic clove and chopped cilantro.****

9. To serve, ladel the soup into bowls and serve.

************************************************** *****************************

H's (that's me) Fabulous Sweet Potato, Chicken and Corn Chowder

I decided I wanted to do a non-spicy chicken version of the corn chowder. I also wanted to use sweet potatoes instead of Idaho because I love the extra flavor ever since discovering the trick used in Hale and Hearty's soups. So, here is MY variation on the above recipe:

2 tablespoons veg/canola/olive oil (whichever you prefer to cook with)
Approx. 4lbs of chicken (you can use a whole chicken or just the parts you like best (I use skin-on chicken breasts)), skin-on
10 cups Chicken Stock (homemade or premade)
1 large Spanish onion, chopped
3 garlic cloves, minced
1 tablespoon dried Mexican (or regular) oregano
2 bay leaves
2 teaspoons kosher salt (I would up this to a tablespoon)
4 large sweet potatoes, peeled and cubed into 1-inch squares
8 ears of fresh corn, kernels sliced from cob about 4 cups (you can also use the equivalent in canned or frozen corn)
2 cups grated Monterey Jack cheese
1/2 cup crumbled feta cheese
1/2 cup heavy cream

1. In a large stockpot, bring the Chicken Stock to a boil. Heat the oil in another large stockpot over medium heat. Add the chicken pieces and brown on all sides. Once the chicken is browned and cooked approximately half-way through, place the pieces in the chicken stock and simmer until the chicken pieces are cooked through (depending on the size of the pieces, 15-30 minutes). Remove the pieces with a slotted spoon, reserve the broth, and when cool enough to handle, pull the meat from the bones and set aside.

2. In the same stockpot that browned the chicken, add the onion and 2 of the garlic cloves and sweat** for 4 minutes, until tender.

3. Add the oregano, bay leaves, and salt and stir to coat the vegetables.

4. Add the stock, corn, and potatoes and bring the mixture to a boil. Reduce the heat, partially cover and simmer for 30 minutes.

5. Add the cheeses and heavy cream and simmer until the cheese melts.

6. Remove the bay leaves and puree about one quarter of the chowder in a blender or good processor until smooth.***

7. Return the puree to the pot and mix well.

8. Remove the pot from the heat and stir in the remaining garlic clove and add the chicken.

9. To serve, ladel the soup into bowls and serve.


*You may want to reduce the number of poblanos to three, when we made it it was painfully spicey the first night (eyes tearing, nose running, mouth on fire). The chipotles add quite a bit of spice as well but it's more smoky and less HOT.
**Sweat means to cook without color. Yout just want the onions to become translucent and soft but NOT carmelized.
***An immersion blender is your BEST FRIEND. We got ours on sale at Crate & Barrel for $20.
****I find cilantro to be one of the MOST HEINOUS creations on earth, so this ingredient is completely optional and leaving it out does not detract from the fabulous flavor of the chowder.

Have fun! :)

[lawyerlee]

I'm a huge soup fan, too. I just wish it would stay cooler here so I would feel motivated to make some! I can't wait to try some new recipes, too. :)

Here are some of my favorite soup and stew recipes.

Taco Soup

1 pound lean ground turkey, beef, or pork
1 onion, chopped
1 can Mexicorn
1 can Rotel
1 can diced tomatoes with garlic and onion
1 can pinto beans
1 can black beans
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown meat and onion; drain. Add all other ingredients (cans undrained), Cook on medium until heated through.

Black Bean and Corn Stew

4 tsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp. ground cumin
1 can (4.5 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 package (10 ounces) frozen corn

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add the chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 tsp. salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
In a blender or food processor, puree 2 cups of the stew. Return the pruee to the pan, and add the frozen corn; simmer until heated through, about 5 minutes. Serve hot. Garnish with ff cheese, ff sour cream, diced red onion, or chopped chives. 4 servings

Cream of Potato Soup

1/2 c. shredded carrot
1/2 c. diced onion
1/2 c. diced celery
1/2 c. butter
8 diced, cooked potatoes
1 can cream of chicken soup
1 can potato water
salt & pepper
garlic powder
parsley flakes
milk

Saute carrot, onion, and celery in butter. Add potatoes, soup, and water. Add salt, pepper, garlic powder, and parsley flakes to taste. Add enough milk to create the desired consistency.

Broccoli and Cheese Soup

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
1 can fat-free evaporated milk
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light) OR 8 ounces fat free shredded cheddar cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Add evaporated milk to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Quick Chicken Chili

1 Tbsp. canola or extra virgin olive oil
10 ounces boneless, skinless chicken breast, cut in bite-size pieces
1-1/2 tsp. chili powder
1-1/2 tsp. cumin
2 14.5-ounce cans no-salt-added diced tomatoes
15-ounce can no-salt-added black or red beans
4.5 ounce can minced green chilies
1 cup yellow whole-kernal corn, frozen or canned
salt and cayenne pepper to taste

In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

[jimmysgirl424]

I adore Progresso lentil soup but really want to attempt to make my own. Does anyone have a tried and true recipe that they would like to share? Or a recipe you found that turned out well for you?

[looch]

Not a recipe, but a method, I have been eating this since I was a kid.

Soak dry brown lentils, about 2 cups, in cool water overnight. Rub them between your palms every once in a while, the skins will float to the top. Discard the skins and the water when you are ready to cook.

In a large dutch oven or soup pot, heat up some olive oil and butter. Once it foams, add an onion, 3 stalks celery and 3 carrots, cut in a small dice. Allow to soften and brown a bit. When soft and brown, add a pinch of salt and pepper and a small can of tomato paste. Don't walk away now, because you have to wait until the tomato paste deepens in color. Stir well and when the color of the tomato paste deepens, add the lentils. Stir again, and cover with either vegetable stock or water, your choice.

Allow to cook at a low simmer, it's done when the lentils are soft and the flavors are combined. MMMM, I might make some now this week!

[DelSol]

Baked Potato Soup

INGREDIENTS

4 large baking potatoes (about 2-3/4 pounds)

2/3 cup butter

2/3 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon white pepper

6 cups milk

1 cup (8 ounces) sour cream

1/4 cup thinly sliced green onions

10 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded cheddar cheese



DIRECTIONS

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Yield: 10 servings.

[Adaya]

DelSol, that Baked Potato soup recipe sounds really good. It seems rather simple too. With this rainy weather we're having, it would be perfect. Maybe I'll make some this week; all I need to buy is the potatoes and sour cream. I just happen to have everything else already. :)

[DelSol]

Adaya ~ It is simple and very good. I made it for the first time last winter and it turned out great, DH liked (he only likes his mother's cooking) and even my mom liked it. Enjoy!

[Ms Chanticleer]

Here are a few soup recipes that are winter staples in our house.

Creamy Lentil Soup

Tip: For best results, allow the lentils to soak covered with water in a refrigerator
overnight. Then drain and rinse again.
1 1/2 cups lentils rinsed thoroughly
2 links (1/2 lb.) Italian sausage or 6 slices of bacon, diced
1 TBSP butter
1 TBSP Olive Oil (Extra Virgin)
1/2 cup diced white onion
1/2 cup diced carrot
1/4 cup diced leek, white part only
1/4 cup diced celery
1 TBSP salt
1/2 TSP. ground white pepper (or black)
1 QT. Chicken Stock (I use Swanson's low sodium)
2 TBSP Dijon Mustard
1 TBSP Red Wine Vinegar (Regina)
1 cup heavy cream
1 cup fresh spinach coarsely chopped, divided use
Grated Parmesan Cheese to Taste
In a heavy bottom 2 QT saucepot, add the butter and olive oil. Heat to melt the
butter, then add the sausage links and brown evenly on all sides. (While the
sausage is cooking, reduce the heat so the butter does not burn) Cook the
sausage for about 5 minutes, or until the center is done. Then remove from the
pan and allow to cool. (they will be sliced and added back later)
After removing the sausage, add the onions, carrots, celery, leeks and seasonings
to the pot. Cook over medium-high heat until the vegetables are tender (about 2
minutes). I found that it took more like 5 minutes. Then add the lentils and chicken
stock, stir briefly and bring to a boil. Stir occasionally to prevent the lentils from
sticking to the bottom of the pan. When the soup starts to boil, reduce the heat to
low, and simmer until the lentils are tender, about 45 minutes. While the soup is
simmering, slice the sausage.
When the lentils are tender add the cream, sausage, mustard, vinegar and 3/4 cup
of the spinach. Stir to mix all the ingredients well. Return the soup to a boil, then
reduce heat and simmer for an additional 5 minutes.
Serve in warm bowls garnished with fresh spinach and parmesan cheese.


Cannellini Soup
2 tablespoons olive oil
1 carrot, peeled and diced
1 spanish onion, diced
3 garlic cloves, chopped
2 celery stalks, diced
1 fennel bulb, cut in small dice
1 ham hock (optional)
1 teaspoon dried fennel seed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt + ½ teaspoon black pepper
1 head of roasted garlic
2 cups cooked white cannellini beans, rinsed and drained
6 cups chicken broth
1 bunch escarole or bunch of spinach, well washed and torn
Serve with roasted garlic bruschetta, optional

Heat a large stockpot over medium heat, then add the oil. Add the carrot, onion, garlic, celery, fennel, ham hock (if desired), fennel seed, rosemary, red pepper flakes, salt & pepper, and cook until vegetables become translucent, about 5-10 minutes.
Add the roasted garlic, beans and chicken broth. Raise the heat to high. Bring to a boil and lower the heat to low. Simmer, uncovered, for 20 minutes
Place half the soup in a blender (or use a stick blender) and purée. Return to the stockpot. Add the escarole or spinach and cook until wilted. Serve


Antlers Wild Rice Soup


1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
2 cups sliced fresh mushrooms
1 t. thyme
2 T butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream (I used half and half)
2 cups chopped cooked chicken
Snipped fresh chives (optional)

1. In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery, onion and garlic. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. In medium saucepan, melt butter, stir in flour, thyme, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly. Stir in chicken, heat through. Garnish each serving with chives

[karen]

I adore Progresso lentil soup but really want to attempt to make my own. Does anyone have a tried and true recipe that they would like to share? Or a recipe you found that turned out well for you?

I've made the Lentil soup from Giada a few times and everyone seemed to like it. My sister even asked me for a recipe and she doesn't usually cook.

Lentil soup (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26670,00.html?rsrc=search)

[klanae]

The baked potato soup DelSol posted was sooooo good! I made it tonight and it was very easy. I think next time I will peel the potatos and put them in a steamer cause it was too hard to bake them first and then peel them becasue they were too soft.

[meganth]

Last night we had Alton Brown's Lentil Soup. It was good and quick and super easy, but i felt like it was missing something.



Lentil Soup Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Pantry Raid 6: Lentils


2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise


Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

[MichelleRenee]

This is a really easy, yummy soup that my MIL taught me how to make. We have it at least once a week. All of the ingredients can be added in different amounts to your liking.

Ingredients:

1 package frozen spinach
1 large can diced tomatoes in juice
Handful of pasta (we usually use linguini, but we break the noodles into 1/2 inch pieces)
4 cloves of garlic
Olive oil
Block of Romano cheese cut into small chunks (about a 1/2 cm cube)

Put 6-8 cups of water in a large pot to boil. (the pot should only be half full of water.) Put the frozen spinach in the water to thaw as the water boils.

Cover the bottom of a separate pan with olive oil. Finely chop the garlic and add it in. Let the garlic brown slightly and then add the whole can of tomatoes and the juice. Add a little salt and pepper (to taste) and let the tomatoes heat slowly.

Once the water in the other pot is boiling add the pasta and let it cook. Once the past is done cooking pour the tomatoes and garlic from the other pan into the big pot. Also add the cheese. Let it sit for 5 minutes or so. The cheese should get soft, but not melt.

This soup is a favorite in DH's big Italian family.

[Rosebud]

This sounds great for the end of summer:

Summer Squash and Fresh Corn Soup (http://www.stephencooks.com/2007/08/summer-squash-a.html#more)

1-1/2 lb summer squash, ends trimmed
3 C vegetable broth
2 C water
2 C milk
1 C uncooked rice
1 medium onion, chopped
2 T olive oil
2 stalks celery with leaves if available, chopped
6 stalks flat leaf parsley, plus more leaves for garnish
2 carrots, peeled and chopped
2 T fresh tarragon, chopped
2 tsp fresh thyme
1/2 tsp crushed saffron
2 cloves garlic, minced
2 (or more) ears cooked fresh corn
1/2 C sour cream
salt, hot sauce to tastes

Shred the summer squash through the largest holes in a box grater or similar tool. Remove the corn from the cobs. Set both aside.

Sauté the onions in the olive oil for a couple of minutes on medium-high heat, stirring. Add the rice and lower the heat to medium. Cook, stirring, for five or six minutes. Add the water, broth, milk, celery, carrot, parsley stalks, tarragon, saffron and thyme. Add 3/4 of the shredded squash and simmer for 30 - 40 minutes, stirring occasionally.

Refrigerate overnight and then purée (Alanna uses a blender, which gives you a very smooth soup; I used a food processor which, due to the larger capacity, is quicker; do be careful if you decide to do this before the soup has cooled completely).

Warm the soup gently over medium heat, stirring. Add the remaining squash and the garlic and simmer another five minutes or so. Stir in the sour cream and correct the seasoning.

To serve, ladle into flat soup dishes and mound a pile of the corn in the center of the plate. Garnish with parsley if desired.

[paiger]

I saved a recipe for asparagus soup from Southern Living, and I must have put it in a really safe place b/c now I can't find it!!

I would like to make Asparagus soup for a meal that I'm making when my parents and ILs are here in 2 weeks...so I want to make sure it'll knock there socks off!!

I searched the thread for asparagus, but didn't see anything...so does anyone have a good recipe for this?

Here is one I could find on SL.com, but I don't know if it's the same one:
Fresh Asparagus Soup
From Southern Living
Prep: 15 min., Cook: 25 min., Stand: 10 min.

1 pound fresh asparagus
2 cups low-sodium fat-free chicken broth
1/2 cup chopped onion
1 garlic clove, chopped
3/4 teaspoon fresh thyme, divided
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
2 teaspoons butter
1/2 teaspoon salt
1/2 teaspoon grated lemon rind, divided
1/2 cup reduced-fat sour cream
1 tablespoon fresh lemon juice
Garnish: fresh thyme sprig

Fresh Asparagus Soup (Continued)

1. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.

3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.

4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired.

Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.

Yield: Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)

[BumbleB]

Easy Lasagna Soup - I love this recipe and had to share it.


INGREDIENTS
1 pound ground beef
5 cups water
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups quartered fresh mushrooms
3/4 cup chopped green bell pepper
1/2 cup diced onion
1 clove garlic, crushed
1 teaspoon basil
salt and pepper to taste
3/4 cup crumbled feta cheese

DIRECTIONS
In a large pot over medium heat, cook and stir the ground beef until evenly brown; drain.
Mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. Season with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer 45 minutes.
Mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.

[Katyanne]

I just made Chicken and Dumplings (my one and ONLY meal that I can fix...and everyone LOVES them! :D ). I got this recipe from jrdhbunny.

Canola oil
**3 pounds chicken (I use just chicken breasts, but not boneless)
1 onion chopped
**2 carrots chopped
2 celery stalks chopped
**3-4 cups of chicken broth
Bisquick mix (I use the reduced-fat variety. The box has the directions for making dumplings- you'll use that recipe. I can't remember how much mix to use, but it's on the box)
2/3 c milk (or whatever the box says)
1-2 teaspoons parsley
salt and pepper + various spices according to taste (like basil, oregano, cayenne)

Heat just enough canola oil to coat the bottom of a large Dutch oven (or any large pot)
Season the chicken with salt and pepper and sautee in the oil until browned (about 6 minutes)
Add the veggies and sautee for about 6 minutes
**Add the broth (The recipe calls for 3 cups, but I found it's better if you use more like 4 cups)
Add in a dash of some spices- I like basil, oregano and a little bit of cayenne pepper. It gives it the tiniest of kicks and gives it a really nice, complex flavor.

Bring to a boil, then reduce heat and simmer covered for 35 minutes.

When the 35 minutes is almost up, mix the Bisquick with the milk and the parsley.

After the 35 minutes is up, drop the dumplings by tablepoon full onto the top of the soup. Cook for 10 minutes uncovered. Then cover and cook an additional 10 minues. The dumplings will puff up and double in size.

After the 35 minutes is up, drop the dumplings by tablepoon full onto the top of the soup. Cook for 10 minutes uncovered. Then cover and cook an additional 10 minues. The dumplings will puff up and double in size.


**I didn't want to change her recipe, but I also wanted to put in the things I do differently. I use 4 boneless, skinless chicken breasts, leave the carrots out, and I use a full 6-cup can of chicken broth.**

Like I said, I DON'T cook, and when I made this for my parents, my dad told my mom to get the recipe (and he's always loved her chicken and dumplings! :D ).

Also, I know she said it's a WW recipe, but I can't remember how many points it is.

I made this yesterday and WOW!!!!!!! It turned out great!!!! I adjusted it a little bit but I will definately but this in our winter rotation of meals. ;)

I had alot of carrots and celery to use up from a veggie tray so I just chopped all of that and put it in there. When I added the the broth I used 3 cans (6 cups) and kept 1 can aside just in case. after I let it boil I thickened it with cornstarch and water and then I added the dumplings. We had a friend over so I made the dumplings pretty big so I actually tripled the dumpling recipe and came out with 10-12 (can't remember the exact amount) of good sized dumplings. It was awesome and was about 8 servings (I have the last little bit for lunch today) In the future I may add a bit more broth or not thicken it as much but it turned out great and I will make this again and again. Thanks for posting this recipe!!!

Katie

[Rosebud]

Made this recently and it was really good. Perfect for winter.

Butternut Squash Bisque

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. source (http://allrecipes.com/Recipe/Butternut-Squash-Bisque/Detail.aspx)