Saute 1/2 of a chopped onion
in 1T olive oil
Add the following ingredients to the onions:
2 cans kidney beans
1 can diced green chilies
1/2 a package taco seasoning
1 t. cumin
1 T. chili powder
Half (or whole) pkg. frozen roasted corn
4 sm. cans chicken broth
2 sm. cans beef broth
1 can crushed tomatoes (large)
Juice of one lime
cilantro (as much as you like, chopped)
2 C roasted chicken, pulled apart
I also added a can of black beans, so whatever beans
you like. And I added green salsa for more kick.
Serve with tortilla chips, sour cream, and shredded
cheese, and avacados
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
December 7, 2009
June 26, 2009
Vegetable Beef Soup
Here is one to add to your food storage menu. All the items used in this soup are from my food storage. I 'home can' my own beef chunks - they are much delicioso! (oh, I can the potatoes and carrots too!) This recipe could not be any easier since all the ingredients are already cooked.
Ingredients
Ingredients
- 1 pint of canned beef chunks
- 1 can of corn
- 1 can of cut green beans
- 1 quart of canned potatoes
- 1 pint of canned carrots
- 1 pint of beef broth
- 1 can of tomatoes (anyway you like them - diced, stewed, or sauce)
- 2 Tablespoons of dehydrated onions
- 1/2 teaspoon of garlic powder
- salt and pepper to taste
- Empty cans into soup pot - liquid and all
- Measure in dry ingredients
- Bring to a boil
- Serve, preferably with fresh made bread
June 7, 2009
Zuppa Toscana Soup
1 lb. Italian sausage
2 large baking potatoes, sliced in halves and then in 1/4 inch slices
1/2 large onion, chopped
1/2 jar real bacon bits
2 cloves garlic, minced
2 c. Kale or Swiss chard chopped
2 cans chicken broth
4 c. water
1 c. heavy whipping cream or half and half
Cook sausage in pan and set aside. Saute onion in sausage grease add chicken broth, water, potatoes and garlic. Heat until potatoes are done. add sausage, bacon bits, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale and cream. heat through and serve!I usually double to feed my fam.
Post by-Angie
2 large baking potatoes, sliced in halves and then in 1/4 inch slices
1/2 large onion, chopped
1/2 jar real bacon bits
2 cloves garlic, minced
2 c. Kale or Swiss chard chopped
2 cans chicken broth
4 c. water
1 c. heavy whipping cream or half and half
Cook sausage in pan and set aside. Saute onion in sausage grease add chicken broth, water, potatoes and garlic. Heat until potatoes are done. add sausage, bacon bits, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale and cream. heat through and serve!I usually double to feed my fam.
Post by-Angie
Egg Drop Soup
Serves 4
Time: 15 minutes
4 cups + 2 T. chicken stock (or broth)
½ t. ground ginger
1 T. soy sauce
1 T. corn starch
1 carrot, shredded
2 green onions, chopped
Salt and Pepper to taste
2 eggs, slightly beaten
Boil 4 cups chicken stock, ginger, and soy sauce. Mix 2 T. chicken stock with 1 T. corn starch, add to boiling stock. Let the mixture thicken (stir occasionally), reduce heat and simmer.Add carrot, salt, and pepper.When you are ready to serve soup, add green onion and eggs. Start stirring stock in the same direction before adding eggs, keep stirring in same direction until eggs are cooked.
Posted by-Alisyn
Time: 15 minutes
4 cups + 2 T. chicken stock (or broth)
½ t. ground ginger
1 T. soy sauce
1 T. corn starch
1 carrot, shredded
2 green onions, chopped
Salt and Pepper to taste
2 eggs, slightly beaten
Boil 4 cups chicken stock, ginger, and soy sauce. Mix 2 T. chicken stock with 1 T. corn starch, add to boiling stock. Let the mixture thicken (stir occasionally), reduce heat and simmer.Add carrot, salt, and pepper.When you are ready to serve soup, add green onion and eggs. Start stirring stock in the same direction before adding eggs, keep stirring in same direction until eggs are cooked.
Posted by-Alisyn
Creamy Tomato-Basil Soup & Italian Patty Melts
Serves 4
Time: 30 minutes
Soup:
4 cups whole milk
3 cans (14 ounces each) diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and freshly ground pepper, to taste
1 teaspoon sugar
¼ cup flour
2 tablespoons butter, cut into pieces
1 rib celery, coarsely chopped
1 clove garlic
½ cup basil pesto
Patty melts:
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 sweet Italian sausage patties (1/4 pound each)
1 cubanelle (sweet Italian pepper), seeded and sliced
1 medium onion, sliced
Salt and freshly ground pepper, to taste
8 slices Italian bread
8 slices provolone cheese
Make the soup: Pour milk into a medium pot over medium heat and heat until hot but not boiling. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, celery, and garlic in a food processor and grind until smooth. Pour mixture into hot milk and raise heat to bring to a boil. Reduce heat and simmer 15 minutes.Start the patty melts: Heat a skillet over medium-high heat. Drizzle pan with oil and sausage patties; cook until no longer pink in the middle. Remove from pan and add another tablespoon oil and the peppers and onions. Season with salt and pepper (I like to add a little sugar too, it caramelizes the onions) and cook until just tender, about 5 minutes. Remove from pan. Wipe pan clean and reduce heat to medium-low.Assemble sandwiches: Place 4 slices bread on a work surface, top each with ¼ of the peppers and onions, then a slice of cheese, a sausage patty, another slice of cheese, and another slice of bread. Add butter to skillet and cook patty melts until golden and cheese is melted, 2-3 minutes on each side. Press with spatula as they cook or set another heavy skillet on top to weigh them down. (I cook the patty melts in my George Foreman Grill…)
Pour soup into shallow bowls and stir a little pesto into each serving. Cut the patty melts corner to corner and dip in the soup as you eat.
Posted by-Alisyn
Time: 30 minutes
Soup:
4 cups whole milk
3 cans (14 ounces each) diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and freshly ground pepper, to taste
1 teaspoon sugar
¼ cup flour
2 tablespoons butter, cut into pieces
1 rib celery, coarsely chopped
1 clove garlic
½ cup basil pesto
Patty melts:
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 sweet Italian sausage patties (1/4 pound each)
1 cubanelle (sweet Italian pepper), seeded and sliced
1 medium onion, sliced
Salt and freshly ground pepper, to taste
8 slices Italian bread
8 slices provolone cheese
Make the soup: Pour milk into a medium pot over medium heat and heat until hot but not boiling. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, celery, and garlic in a food processor and grind until smooth. Pour mixture into hot milk and raise heat to bring to a boil. Reduce heat and simmer 15 minutes.Start the patty melts: Heat a skillet over medium-high heat. Drizzle pan with oil and sausage patties; cook until no longer pink in the middle. Remove from pan and add another tablespoon oil and the peppers and onions. Season with salt and pepper (I like to add a little sugar too, it caramelizes the onions) and cook until just tender, about 5 minutes. Remove from pan. Wipe pan clean and reduce heat to medium-low.Assemble sandwiches: Place 4 slices bread on a work surface, top each with ¼ of the peppers and onions, then a slice of cheese, a sausage patty, another slice of cheese, and another slice of bread. Add butter to skillet and cook patty melts until golden and cheese is melted, 2-3 minutes on each side. Press with spatula as they cook or set another heavy skillet on top to weigh them down. (I cook the patty melts in my George Foreman Grill…)
Pour soup into shallow bowls and stir a little pesto into each serving. Cut the patty melts corner to corner and dip in the soup as you eat.
Posted by-Alisyn
Creamy Chicken Noodle Soup
Serves 4
Time: 30 minutes
8 ounces Country Pasta (homemade style wide egg noodles)
3 chicken breasts, cubed
½ medium onion, chopped
1 garlic clove, minced
1 celery stalk, chopped
2 carrots, chopped
2 cans cream of chicken
3 cans chicken broth (more liquid may be needed)
½ tsp. Mrs. Dash Seasoning
¼ tsp. salt (and/or garlic salt)
6 ounces sour cream
Cook noodles as directed on package (stir often, these noodles tend to stick and burn).Cook chicken breast in 1-2 Tablespoons butter, add salt and pepper to taste.In a pot, sauté onion and garlic with a little butter until fragrant. Add celery and carrots and cook for 10 minutes; add cream of chicken and chicken broth, simmer.Add noodles and chicken to soup, season to taste. Stir in sour cream 3 minutes before serving.
Posted by-Alisyn
Time: 30 minutes
8 ounces Country Pasta (homemade style wide egg noodles)
3 chicken breasts, cubed
½ medium onion, chopped
1 garlic clove, minced
1 celery stalk, chopped
2 carrots, chopped
2 cans cream of chicken
3 cans chicken broth (more liquid may be needed)
½ tsp. Mrs. Dash Seasoning
¼ tsp. salt (and/or garlic salt)
6 ounces sour cream
Cook noodles as directed on package (stir often, these noodles tend to stick and burn).Cook chicken breast in 1-2 Tablespoons butter, add salt and pepper to taste.In a pot, sauté onion and garlic with a little butter until fragrant. Add celery and carrots and cook for 10 minutes; add cream of chicken and chicken broth, simmer.Add noodles and chicken to soup, season to taste. Stir in sour cream 3 minutes before serving.
Posted by-Alisyn
Fotheringham's Cheesy Broccoli Soup
Serves 3 – 4
Time: 30 minutes
2 cups chopped broccoli plus 1 cup small broccoli florettes
1 ½ cups chicken broth
1/8 teaspoon dried crushed Thyme
1 Tablespoon butter
2 Tablespoons flour
1 cup milk or light cream (I prefer cream)
1 cup grated cheddar cheese
¼ teaspoon salt
A dash of fresh ground pepper
Cook chopped broccoli with Thyme and 1 cup broth until tender.Cook florettes separately with remaining ½ cup broth.Whilst broccoli is cooking, melt butter in a large pot over medium heat. Add flour, salt, and pepper to melted butter to make a base (paste). Stir until blended and bubbly.
Add milk/cream all at once to the base. Cook and stir until mixture is thickened and bubbly, cover, stirring occasionally.In a blender, puree chopped broccoli and broth until smooth. Add to thickened milk mixture, stirring until well blended.Add cheese, stirring until cheese melts.Add broccoli florettes and broth to soup, add more milk if needed for desired consistency.
***This is a great soup to serve in bread bowls***
Posted by-Alisyn
Time: 30 minutes
2 cups chopped broccoli plus 1 cup small broccoli florettes
1 ½ cups chicken broth
1/8 teaspoon dried crushed Thyme
1 Tablespoon butter
2 Tablespoons flour
1 cup milk or light cream (I prefer cream)
1 cup grated cheddar cheese
¼ teaspoon salt
A dash of fresh ground pepper
Cook chopped broccoli with Thyme and 1 cup broth until tender.Cook florettes separately with remaining ½ cup broth.Whilst broccoli is cooking, melt butter in a large pot over medium heat. Add flour, salt, and pepper to melted butter to make a base (paste). Stir until blended and bubbly.
Add milk/cream all at once to the base. Cook and stir until mixture is thickened and bubbly, cover, stirring occasionally.In a blender, puree chopped broccoli and broth until smooth. Add to thickened milk mixture, stirring until well blended.Add cheese, stirring until cheese melts.Add broccoli florettes and broth to soup, add more milk if needed for desired consistency.
***This is a great soup to serve in bread bowls***
Posted by-Alisyn
Bean with Bacon Soup
• 2 (19 ounce) cans navy beans, drained and rinsed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 slices bacon, diced
• 4 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 onion, finely chopped
• 1 (10 ounce) can chicken broth
• 4 cups water
Directions Fry bacon until crisp.
Remove from pan and reserve. Leave about 1 tbsp bacon fat in skillet. Add carrots, celery, garlic, and onion. Sauté until softened, about 10 minutes.Add salt, pepper, thyme, and tomato paste.Add beans, chicken broth, and water.Simmer, covered, until vegetables are done and soup is the consistency you like.Additional water can be added if it gets too thick. Partially mash before serving.
Posted by-Alisyn
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 slices bacon, diced
• 4 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 onion, finely chopped
• 1 (10 ounce) can chicken broth
• 4 cups water
Directions Fry bacon until crisp.
Remove from pan and reserve. Leave about 1 tbsp bacon fat in skillet. Add carrots, celery, garlic, and onion. Sauté until softened, about 10 minutes.Add salt, pepper, thyme, and tomato paste.Add beans, chicken broth, and water.Simmer, covered, until vegetables are done and soup is the consistency you like.Additional water can be added if it gets too thick. Partially mash before serving.
Posted by-Alisyn
Baked Potato Soup
4 large baking potatoes
2/3 c. butter
2/3 c. all-purpose flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided (or use bottle bacon pieces)
1 ¼ c. (5 oz.) shredded Cheddar cheese, divided
1 (8 oz.) carton sour cream
Wash potatoes and prick several times with a fork; bake at 400˚ for 1 hour or until done (or cook in the microwave for about 20 minutes or until done). Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring occasionally. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese. Yield: 10 cups.
Posted by-Alisyn
2/3 c. butter
2/3 c. all-purpose flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided (or use bottle bacon pieces)
1 ¼ c. (5 oz.) shredded Cheddar cheese, divided
1 (8 oz.) carton sour cream
Wash potatoes and prick several times with a fork; bake at 400˚ for 1 hour or until done (or cook in the microwave for about 20 minutes or until done). Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring occasionally. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese. Yield: 10 cups.
Posted by-Alisyn
Creamy Asparagus & Chicken Soup
4 chicken breast halves, about 1 ¾ lbs.
4 c. water
1 medium onion, quartered
2 large celery stalks, cut into 1-inch pieces
1 ½ tsp. salt
¼ tsp. pepper
1 ½ lbs. fresh asparagus
2 c. half-and-half
2 Tbsp. butter
¼ tsp. salt
¼ tsp. pepperchopped fresh parsley for garnish
Combine first 6 ingredients in a 3-quart saucepan. Bring to a boil over medium-high heat; reduce heat, cover and simmer 35 minutes or until chicken is tender. Remove chicken, reserving the broth and vegetables in saucepan. Let chicken cool slightly. Remove and discard bones and skin; cut chicken into bite-size pieces. Set aside. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces; add to reserved chicken broth and vegetables. Bring to boil over medium-high heat; reduce heat, cover and simmer 10 minutes or until asparagus is tender. Cool 10 minutes. Pour about 1/3 of asparagus mixture into container of an electric blender (or MAGIC BULLET!); process until smooth, stopping once to scrape down sides. Pour purée into a large container; repeat procedure twice with remaining asparagus mixture. Return all purée to saucepan. Add chicken pieces, half-and-half, and next 3 ingredients to asparagus purée; cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally. Garnish, if desired. Yield: 8 ½ cups.
Posted by-Alisyn
4 c. water
1 medium onion, quartered
2 large celery stalks, cut into 1-inch pieces
1 ½ tsp. salt
¼ tsp. pepper
1 ½ lbs. fresh asparagus
2 c. half-and-half
2 Tbsp. butter
¼ tsp. salt
¼ tsp. pepperchopped fresh parsley for garnish
Combine first 6 ingredients in a 3-quart saucepan. Bring to a boil over medium-high heat; reduce heat, cover and simmer 35 minutes or until chicken is tender. Remove chicken, reserving the broth and vegetables in saucepan. Let chicken cool slightly. Remove and discard bones and skin; cut chicken into bite-size pieces. Set aside. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces; add to reserved chicken broth and vegetables. Bring to boil over medium-high heat; reduce heat, cover and simmer 10 minutes or until asparagus is tender. Cool 10 minutes. Pour about 1/3 of asparagus mixture into container of an electric blender (or MAGIC BULLET!); process until smooth, stopping once to scrape down sides. Pour purée into a large container; repeat procedure twice with remaining asparagus mixture. Return all purée to saucepan. Add chicken pieces, half-and-half, and next 3 ingredients to asparagus purée; cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally. Garnish, if desired. Yield: 8 ½ cups.
Posted by-Alisyn
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