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Posts tagged ‘soup’

Easy Italian Meatball Soup Recipe

Serves 6

Ingredients

  • 6 cups tomato juice
  • 1.5-ounce package spaghetti-sauce mix, Italian style
  • 1 small onion, [diced]
  • 1 cup uncooked small-shell or elbow macaroni [Cooked according to package instructions]
  • 3/4 cup diced green pepper
  • 3/4 cup celery [diced]
  • 4-ounce can mushroom, [diced]
  • Meatballs, browned
  • 1 tablespoon vegetable oil
  • Grated Parmesan or Romano cheese

What to do:

  1. In large, kettle, mix tomato juice and spaghetti-sauce mix; place over medium heat.
  2. While juice is heating, brown meatballs in vegetable oil in heavy frying pan over medium heat.
  3. Add to juice mixture. Using same frying pan, sauté vegetables until onion is transparent, about 15 minutes.
  4. Add to juice mixture; simmer 30 minutes stirring occasionally
  5. Add cooked macaroni; bring to simmer.
  6. Serve in bowls with a teaspoon of grated cheese sprinkle on top.


Variation:

Replace macaroni with 15-ounce can ravioli or its equivalent of fresh or frozen ravioli or tortellini
cooked according to package instructions. A green salad with an Italian dressing, garlic toast or hard-crust Italian bread and a dessert will make a good meal for a hungry group.

Category:

Recipes, Soup, Chowder, chili, stew

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Delicious Zucchini Cold Soup Recipe

Serves 6-8

Ingredients:

  • 2 cups grated zucchini
  • 2 cups water
  • 1 tablespoon dried minced onion
  • 2 chicken bouillon cubes
  • Grated pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dillweed
  • 1/2 teaspoon nutmeg
  • 1(13-ounce) evaporated milk
  • 1/2 cup water
  • 2 tablespoons cornstarch

What to do

  1. In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dillweed, and nutmeg.
  2. Microwave for 8 minutes on HIGH.
  3. Puree in blender. Pour back into bowl.
  4. In a small dish combine the com starch with the 1/2 cup water: mix well.
  5. Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on HIGH.
  6. Refrigerate to cool. Serve as a cold soup with garish of paprika and parsley.

Category:

Lunch/ Dinner, microwave cooking, Recipes, Soup, Chowder, chili, stew

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Delicious Creamy Spinach Soup Recipe


Serves 8

  • 2 tablespoons butter
  • 1 leek, chopped, or 6 to 8 green onions, cut in 1-inch pieces
  • 1 clove garlic, cut in half
  • 1 can (13-3/4 ounce) chicken broth
  • 2 packages (10-ozs. each) fresh spinach, cleaned
  • 1 medium potato, shredded
  • 3 cups milk
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • Pepper
  • Sour cream (optional)

Directions:

  1. In a 5-quart Dutch oven, melt butter over medium heat; sauté leck and garlic until tender, but not browned.
  2. Add 1/2 cup of chicken broth, spinach and potato.
  3. Simmer, covered, over medium heat, stirring occasionally, about 15 minutes.
  4. In bowl of food processor, place chopping blade; add spinach mixture.
  5. Process just until blended.
  6. Carefully return spinach mixture to Dutch oven.
  7. Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
  8. Cook, covered, over medium heat for 15 minutes or until hot.
  9. Season with salt and pepper as desired.
  10. Garnish with dollop of sour cream.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Healthy Chicken Soup: A Family Recipe

Chicken Soup is a comfort food. Nothing is better than home cooked chicken soup when it is cold outside or you are feeling under the weather.

Serves 12

Ingredients:

  • 2 large or 4 small boneless chicken breasts
  • water
  • Salt and pepper to taste
  • 2 cloves garlic, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 big or 4 small potatoes
  • 2 chayote [what is a chayote?]
  • 1cup mushrooms
  • 1 cup green peas
  • 1/2 cup corn
  • 1/4 cup Bell pepper
  • 1/4 cup chopped fresh basil or parsley for garnish
  • 2 tablespoons tomato paste
  • 6 eggs

What to do:

  1. Place the chicken in a large pot. Cover with water.
  2. Add a little salt, pepper, and the garlic.
  3. Boil the chicken.
  4. Remove the chicken and cut into small cubes.
  5. Add in the carrots, celery, onion, bell pepper, chayote, and potatoes to the water. Add enough water to cover the vegetables.
  6. Bring the water back to a boil.
  7. Turn the heat down to medium and cook for about 20 minutes until the vegetables are tender.
  8. Add the chicken back in to the pot.
  9. Add the mushrooms, tomato paste, corn, and peas to the pot.
  10. Add more water if needed to cover the top of the food.
  11. Bring the water back to a full boil.
  12. Cook for about 10 minutes more.
  13. Add the 6 eggs 1 at a time. You are basically poaching the eggs. (How to make poached eggs)
  14. When the eggs are done, add salt and pepper to taste.
  15. Add fresh basil or parsley for garnish.
  16. Serve and enjoy.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Creamy Pumpkin Mushroom Soup Recipe


Serves 4-6

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter or margarine
  • 2 cups chicken broth
  • 1-1/2 cups mushrooms, sliced
  • 1/2 cup rice, uncooked
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon tarragon or fennel seed
  • 1 (16 ounce) can pumpkin
  • 2 tablespoons margarine
  • Salt and pepper to taste
  • Milk if you desired

What to do

  1. Sauté celery and onion in margarine, while potatoes are cooking.
  2. Mash potatoes and add all ingredients.
  3. Add a little milk, if a thinner soup is desired.
  4. Bring to a boil and remove from heat.
  5. This is a delicious and rich-tasting soup made with evaporated milk.
  6. Try it, you’ll like it!

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Quick and Easy Cream of Broccoli Soup Recipe

EASY CREAM OF BROCCOLI SOUP
Makes 8 cups
This easy cream of broccoli soup recipe combines frozen broccoli, cream of mushroom soup, milk, butter, and seasonings for a delicious dish.

Ingredients:

  • 2 (10 ounce) packages frozen chopped broccoli
  • 2 cans cream of mushroom soup
  • 2-2/3 cups milk
  • 3 tablespoons butter
  • 1/2 teaspoon tarragon or basil
  • Dash pepper

Directions:

  1. Cook broccoli until tender.
  2. Drain well.
  3. Add remaining ingredients and simmer over low heat until thoroughly heated.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Hearty Cabbage Beef Soup Recipe

CABBAGE BEEF SOUP

Ingredients:

  • 1/2 pounds stew meat, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4-5 medium carrots, sliced
  • 1 cup chopped cabbage
  • Pinch of oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (20 oz can) Italian style tomatoes
  • 1 beef bouillon cube

Directions:

  1. Place meat in 3-quart pot and cover with cold water.
  2. Add salt, pepper, and bay leaves.
  3. Bring to boil; then turn heat to low.
  4. Add celery, onion, carrots, and cabbage.
  5. Simmer 2-1/2 hours or until meat is tender.
  6. Remove bay leaves.
  7. Cut meat into small pieces and return to pot.
  8. Add oregano, tomatoes, Worcestershire sauce, and bouillon cube.
  9. Simmer 30 minutes.
  10. Serve.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Quick Chicken Noodle Soup in 45 Minutes

Chicken Noodle Soup is a comfort food. Nothing is better than home cooked chicken noodle soup when it is cold outside or you are feeling under the weather. This recipe makes 2 to 4 servings. It takes about 45 minutes to make.

INGREDIENTS

  • 3 tablespoons butter or olive oil
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste or 2 tablespoons ketchup
  • Salt and pepper
  • 5 cups water
  • 1 large or 2 small boneless chicken breasts (about 8 ounces)
  • 4 ounces angel hair pasta or thin egg noodles
  • 1/4 cup chopped fresh basil or parsley for garnish

STEPS

  1. Put the butter or olive oil in a large pot over medium heat. When the butter has melted or the oil is warm, add the carrots, celery, onion, and garlic.
  2. Cook, stirring every minute or so, until the vegetables are soft, 3 to 5 minutes.
  3. Add the tomato paste and sprinkle with salt and pepper.
  4. Cook and stir until the paste coats the vegetables.
  5. Add the water and stir up any crusty bits from the bottom of the pot.
  6. Slip the chicken into the water and adjust the heat so the soup bubbles gently.
  7. Cover the pot.
  8. Let the soup cook without stirring for 5 minutes, then check to make sure the liquid is still bubbling and stir.
  9. Cover the pot and check again in another 5 minutes.
  10. Use tongs to carefully lift the chicken out of the soup onto a plate.
  11. Cut the thickest part with a small knife. If any pinkness remains in the center, return it to the pot for another 5 minutes (and wash the plate so you don’t use it again).
  12. When the chicken is ready, put it on a cutting board and use a knife and fork to cut it into chunks.
  13. Return the chicken to the pot, add the noodles, and bring the soup to a boil.
  14. Cook, stirring every minute, until the noodles are tender but not mushy. Start checking after 3 minutes.
  15. Remove the pot from the heat, carefully taste a sip of the broth, and add salt and pepper if you like.
  16. Ladle the soup into bowls, sprinkle with the basil and parsley, and eat as soon as it’s cool enough.

Category:

Lunch/ Dinner, Recipes, Seasonal, Soup, Chowder, chili, stew, winter

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