Ingredients:
1lb beef chuck or other stew meat
1 tsp salt
1/4 tsp black pepper
1 onion, diced
4 celery ribs, diced (include the leaves)
4 C water
1 can diced tomatoes (14.5 oz)
1/2 C barley, uncooked
1 can kidney beans
8 C chopped swiss chard
1 tsp dried rosemary
1 tsp dried thyme
Directions:
Preheat oven to 325 F
In a large ovenproof pot with lid or dutch oven, heat oil and brown meat while on the stovetop. Salt and pepper to taste.
Add remaining ingredients and bring to a boil. Cover with lid. Place in the oven and bake for 1 hour.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, July 30, 2019
Sunday, September 25, 2016
Olive Garden's Zuppa Tuscana Soup COPYCAT!
1 lb ground turkey
4 tsp dalmation sage
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried marjoram
1 tsp red pepper flakes (if you want it hot)
1 pkg bacon (Nitrite/ Nitrate FREE), chopped up
8 C (2 full cartons) good chicken stock
5 red potatoes, scrubbed and cubed up
2 cloves garlic
1 onion, chopped
2-3 C chopped kale
1 C heavy whipping cream
salt and pepper to taste
Directions:
In a dutch oven or soup pot cook ground turkey, drain grease-if any- season meat with the sage, salt, pepper, marjoram and red pepper flakes, then set aside.
Brown up the bacon pieces, remove and set aside, leaving a few TBLS of bacon grease in the skillet.
Saute chopped potatoes, onion, and garlic in rendered bacon fat until onions begin to be translucent and potatoes are beginning to soften!
Add meat, bacon, chicken stock and kale and boil until potatoes are tender. Add the cream, stir, season with salt and pepper to taste and serve!
Sunday, March 27, 2016
Minestrone Soup
Yes...another soup! But it's awesome!
Ingredients:
1 lb. ground turkey
1 onion, chopped
1 C celery, chopped - try to include some of the leaves, they are the most flavorful
2 garlic cloves, pressed
1 (28 oz) can diced tomatoes
6 C good beef stock
Salt and pepper
2 tsp oregano
1 C kidney beans
2 medium zucchini, cubed
1 Tbsp parsley
2 C whole wheat penne noodles
Fresh Parmesan cheese
Directions:
Brown ground turkey. Add onions, celery, and garlic; sauté until soft. Add tomatoes and beef stock and bring to boil. Add salt, pepper, oregano, kidney beans, zucchini and parsley. Bring to boil, then add penne noodles. Simmer 9 minutes or until noodles are al dente. Serve with Parmesan cheese on top.
Thursday, December 10, 2015
Chicken Avocado Lime Soup
Saw this on a friends Facebook feed! So glad we checked it out! YUM!
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)
Directions:
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
Even if the pic doesn't look exactly like the one we got the recipe from, it's still AMAZING! We love it!
Thursday, December 11, 2014
Loaded Vegetable Soup
I think I could seriously have soup and salad every night for dinner! This is another (new) favorite!
Ingredients:
2 celery stalks, sliced
1 onion, diced
3 cloves garlic, pressed
2 lbs ground turkey
1 can diced tomatoes
1 carton (4 C) good beef stock
1 red bell pepper, diced
2 green bell peppers, diced
4 carrots, peeled and sliced
5 red potatoes, chopped
1 small can tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsley flakes
1/2 tsp oregano
1/4 tsp cayenne
Directions:
In a large pot brown meat together with celery, onion and garlic. Then add remaining ingredients and stir to combine. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes, until potatoes are tender.
Ingredients:
2 celery stalks, sliced
1 onion, diced
3 cloves garlic, pressed
2 lbs ground turkey
1 can diced tomatoes
1 carton (4 C) good beef stock
1 red bell pepper, diced
2 green bell peppers, diced
4 carrots, peeled and sliced
5 red potatoes, chopped
1 small can tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsley flakes
1/2 tsp oregano
1/4 tsp cayenne
Directions:
In a large pot brown meat together with celery, onion and garlic. Then add remaining ingredients and stir to combine. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes, until potatoes are tender.
Monday, November 25, 2013
Pumpkin Shrimp and Coconut Chowder
"I think this is my favorite soup we've ever made!"- Christian (my husband)
My 8 year old had 4 bowls! My 6 year old 2! I didn't count how many ladles I had :) Holy YUM!!!
Ingredients:
2 TBLS coconut oil
1/2 C Red onion, chopped
2 TBLS fresh grated ginger
2 C chicken stock
2 C shredded carrot
1 C frozen peas
3 C potato (any kind: red, white, sweet), peeled and diced
2 Roma tomatoes, diced
1 can (about 14 oz) coconut milk
1/4 C lime juice
1 C pumpkin puree
1 tsp salt
1 frozen bag (ours had about 50) medium uncooked shrimp, thawed, tails removed
Directions:
Heat oil in a pot on the stovetop. Add onion and ginger. Stir and cook for 3-4 minutes until the onions are tender. Add remaining ingredients (except for the shrimp) and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender. Add the shrimp during the last 5 minutes of cooking time. Cook until shrimp are pink and done!
My 8 year old had 4 bowls! My 6 year old 2! I didn't count how many ladles I had :) Holy YUM!!!
Ingredients:
2 TBLS coconut oil
1/2 C Red onion, chopped
2 TBLS fresh grated ginger
2 C chicken stock
2 C shredded carrot
1 C frozen peas
3 C potato (any kind: red, white, sweet), peeled and diced
2 Roma tomatoes, diced
1 can (about 14 oz) coconut milk
1/4 C lime juice
1 C pumpkin puree
1 tsp salt
1 frozen bag (ours had about 50) medium uncooked shrimp, thawed, tails removed
Directions:
Heat oil in a pot on the stovetop. Add onion and ginger. Stir and cook for 3-4 minutes until the onions are tender. Add remaining ingredients (except for the shrimp) and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender. Add the shrimp during the last 5 minutes of cooking time. Cook until shrimp are pink and done!
Monday, August 5, 2013
Black Bean and Corn Soup
While waiting in a Dr. office a bit ago, (they have a TV on usually with cooking stuff) I saw them make this soup and thought it sounded worth trying. Glad I have a great memory :) Here's what we had for dinner tonight!
Ingredients:
1 1/2 C frozen corn
3 cans of black beans, drained, divided
1 onion, chopped
1 1/2 C chicken broth
1 TBLS chili garlic paste (add more if you want it more spicy)
Optional Toppings:
Avocado, diced
Fresh Pico de Gallo (Ours was tomatoes, onions, jalapenos and cilantro
Sour Cream (this can help tone down the heat if it's too spicy)
Panela, crumbled
Directions:
Chop onion and place in a soup pot on the stove top with a little olive oil. Saute with frozen corn for about 4 minutes.
Place chicken broth and 2 of the 3 cans of beans in a blender and blend until smooth. Add this to the sauted onions and corn along with the other can of beans and the chili garlic paste. Bring to a boil and then cover and lower heat to a simmer. Simmer for about 10 minutes to combine flavors. Serve with toppings!
(This was our first experience with Panela cheese. A little more salty than I imagined it would be, but a GREAT addition to the soup. Love trying new recipes! Especially when they are a success!)
Ingredients:
1 1/2 C frozen corn
3 cans of black beans, drained, divided
1 onion, chopped
1 1/2 C chicken broth
1 TBLS chili garlic paste (add more if you want it more spicy)
Optional Toppings:
Avocado, diced
Fresh Pico de Gallo (Ours was tomatoes, onions, jalapenos and cilantro
Sour Cream (this can help tone down the heat if it's too spicy)
Panela, crumbled
Directions:
Chop onion and place in a soup pot on the stove top with a little olive oil. Saute with frozen corn for about 4 minutes.
Place chicken broth and 2 of the 3 cans of beans in a blender and blend until smooth. Add this to the sauted onions and corn along with the other can of beans and the chili garlic paste. Bring to a boil and then cover and lower heat to a simmer. Simmer for about 10 minutes to combine flavors. Serve with toppings!
(This was our first experience with Panela cheese. A little more salty than I imagined it would be, but a GREAT addition to the soup. Love trying new recipes! Especially when they are a success!)
Friday, May 10, 2013
White Bean Soup with Kale
Ingredients:
3 TBLS olive oil
3 onions
1 carrot, chopped
3 cloves garlic, pressed
1 bunch of kale, trimmed and sliced
1 lb of cannellini beans, soaked overnight
1/4 tsp red pepper flakes
42 ounces of good chicken stock (1 carton is about 4 C. So I use a whole box plus a little over a cup from another carton. Unused stock can stay good in the fridge for your next meal that uses it.)
1/4 C tomato sauce
Salt and pepper to taste
Directions:
In a skillet, heat oil and add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook until wilted (maybe 3 minutes)
In a crock pot place the soaked beans, red pepper flakes, and everything from the skillet. Pour in the stock and cook for 8 hours, until beans are tender. Just before serving, add tomato sauce and salt and pepper to taste.
Thursday, February 28, 2013
Chicken and Rice Chowder
Ingredients:
4 1/2 C chicken broth
1/2 C water
1-2 boneless chicken breasts, cooked and chopped
2 tsp thyme
1 1/2 C brown rice, cooked
1 TBLS olive oil
4 cloves, pressed garlic
1 large onion, diced
2 carrots, chopped
2 ribs celery, sliced
3 TBLS whole wheat flour
1 1/2 C milk
Directions:
In a large saucepan, bring chicken broth and water to a boil and add the cooked chicken. Add the thyme and cooked rice and reduce the heat.
In a skillet, heat oil, add garlic, onion, carrots and celery. Cook until onions are translucent. Add flour and combine well. Dump this whole mixture into the broth and chicken mixture.
Stir milk into everything, simmer and stir occasionally, until thickened about 20-30 minutes.
4 1/2 C chicken broth
1/2 C water
1-2 boneless chicken breasts, cooked and chopped
2 tsp thyme
1 1/2 C brown rice, cooked
1 TBLS olive oil
4 cloves, pressed garlic
1 large onion, diced
2 carrots, chopped
2 ribs celery, sliced
3 TBLS whole wheat flour
1 1/2 C milk
Directions:
In a large saucepan, bring chicken broth and water to a boil and add the cooked chicken. Add the thyme and cooked rice and reduce the heat.
In a skillet, heat oil, add garlic, onion, carrots and celery. Cook until onions are translucent. Add flour and combine well. Dump this whole mixture into the broth and chicken mixture.
Stir milk into everything, simmer and stir occasionally, until thickened about 20-30 minutes.
Thursday, December 20, 2012
Lima Bean Soup
Ingredients:
1 bag frozen lima beans
1 C water
29 oz chicken broth (two 14 1/2 ounce cans or measure out your own stock)
1 TBLS olive oil
1 onion, chopped
1 red pepper, chopped
3 ribs celery, chopped
3/4 C green onion, chopped
2 1/2 tsp dried thyme
1 can (14 1/2 ounce) whole tomatoes, drained and chopped
1 C frozen corn
Directions:
Place frozen beans in a pot of water and bring to a boil. Boil for 2 minutes, remove from heat, cover and let stand 1 hour.
Heat olive oil in a large skillet over medium-high heat. Add onions, bell pepper, and celery. Saute 4 minutes, or until onions are soft. Add green onions, thyme, tomatoes, and corn. Drain the lima beans and add them along with the chicken broth. Cover and allow to simmer to mix flavors for maybe 20 minutes, or until you are too hungry you can't wait any longer!:)
1 bag frozen lima beans
1 C water
29 oz chicken broth (two 14 1/2 ounce cans or measure out your own stock)
1 TBLS olive oil
1 onion, chopped
1 red pepper, chopped
3 ribs celery, chopped
3/4 C green onion, chopped
2 1/2 tsp dried thyme
1 can (14 1/2 ounce) whole tomatoes, drained and chopped
1 C frozen corn
Directions:
Place frozen beans in a pot of water and bring to a boil. Boil for 2 minutes, remove from heat, cover and let stand 1 hour.
Heat olive oil in a large skillet over medium-high heat. Add onions, bell pepper, and celery. Saute 4 minutes, or until onions are soft. Add green onions, thyme, tomatoes, and corn. Drain the lima beans and add them along with the chicken broth. Cover and allow to simmer to mix flavors for maybe 20 minutes, or until you are too hungry you can't wait any longer!:)
Monday, July 9, 2012
Tomato Basil Soup
Ingredients:
4 c Tomatoes, peeled
12 leaves fresh basil (or 3-4 tsp dried)
4 c tomatoe juice
1 c whipping cream (or whole milk)
1/4 c butter
1/4 tsp pepper
1 tsp lemon juice
salt to taste
Directions:
Puree peeled tomatoes and basil. Pour into a pot on the stove and bring puree mix and tomatoe juice to a simmer (10 min), Reduce heat and add whipping cream (or milk), butter, pepper, and lemon juice. Salt if you desire, but it doesn't really need it.
4 c Tomatoes, peeled
12 leaves fresh basil (or 3-4 tsp dried)
4 c tomatoe juice
1 c whipping cream (or whole milk)
1/4 c butter
1/4 tsp pepper
1 tsp lemon juice
salt to taste
Directions:
Puree peeled tomatoes and basil. Pour into a pot on the stove and bring puree mix and tomatoe juice to a simmer (10 min), Reduce heat and add whipping cream (or milk), butter, pepper, and lemon juice. Salt if you desire, but it doesn't really need it.
Wednesday, January 11, 2012
Avocado Soup with Corn
This soup was a new fun find from my friend Ali! I'm so glad we were able to find something new and fun to do when avocados were 3 for $1! Only wish that happened more often! Thanks for the great recipe Ali!
Ingredients:
2 cloves garlic, pressed
1 Jalapeno chile, seeded
4 large avocados, halved and peeled
zest of 1 lime
juice of 3 limes
3/4 C cilantro
3 C chicken broth
2 C frozen corn
Directions:
Put everything but the chicken broth and corn into a food processor or blender. Blend until just combined. With the machine on, slowly pour in the chicken broth until smooth. (If the soup is more thick than you want it, slowly add in up to 1 C water- we didn't have to do this when we made it. Ours seemed good as is)
In a small skillet on the stove, toast the corn kernals over medium heat, stirring, until lightly browned. Stir corn kernals into the soup and serve! You can also top with more fresh cilantro if desired.
Ingredients:
2 cloves garlic, pressed
1 Jalapeno chile, seeded
4 large avocados, halved and peeled
zest of 1 lime
juice of 3 limes
3/4 C cilantro
3 C chicken broth
2 C frozen corn
Directions:
Put everything but the chicken broth and corn into a food processor or blender. Blend until just combined. With the machine on, slowly pour in the chicken broth until smooth. (If the soup is more thick than you want it, slowly add in up to 1 C water- we didn't have to do this when we made it. Ours seemed good as is)
In a small skillet on the stove, toast the corn kernals over medium heat, stirring, until lightly browned. Stir corn kernals into the soup and serve! You can also top with more fresh cilantro if desired.
Monday, October 24, 2011
Chicken Noodle Soup
I LOVE this recipe from my friend Michelle. The lemon juice flavor makes it different than all the other chicken noodle soups I have ever had and I love it! Jaden always has at least 2 bowls! This is a hit in our home!
Ingredients:
6 TBLS butter
1/2 C Whole Wheat flour
6 C chicken broth
carrots (we counted 40 baby ones) sliced
celery (we used 4, sliced)
6 oz Harvest Healthy multi-grain egg noodles
2 C cooked chicken,shredded
6 TBLS lemon juice
4 tsp dried tarragon
Directions:
Cook noodles according to package directions. Drain and set aside. In a soup pot melt butter, and whisk in flour. Cook on medium heat until the mixture starts to bubble. Add chicken broth, celery and carrots. Stir until mixture boils and thickens slightly. (and the celery and carrots are done to your liking.) Add noodles, chicken, lemon juice and tarragon. Stir until heated through.
Ingredients:
6 TBLS butter
1/2 C Whole Wheat flour
6 C chicken broth
carrots (we counted 40 baby ones) sliced
celery (we used 4, sliced)
6 oz Harvest Healthy multi-grain egg noodles
2 C cooked chicken,shredded
6 TBLS lemon juice
4 tsp dried tarragon
Directions:
Cook noodles according to package directions. Drain and set aside. In a soup pot melt butter, and whisk in flour. Cook on medium heat until the mixture starts to bubble. Add chicken broth, celery and carrots. Stir until mixture boils and thickens slightly. (and the celery and carrots are done to your liking.) Add noodles, chicken, lemon juice and tarragon. Stir until heated through.
Monday, August 8, 2011
Borsche- Russian Stew
My sister Mindy spent 5 months in Kiev, Ukraine earlier this year. She RAVED about this Stew they had at least once a week. The only thing I would change about this is DOUBLING it! Pretty time consuming, but SO worth it! So yummy! Only wish we would have known to double it! Don't get me wrong, it makes a good amount. I just wanted a lot more. And usually when I make soups/stews I make a LOT so that I can freeze some for a day I don't have time to cook. SO YUM!
Ingredients:
6 C water
1/2 TBLS salt
1/2 C finely chopped carrots
1/4 C chopped green pepper, divided
1 stalk celery, chopped
1/2 TBLS salt
1/2 C finely chopped carrots
1/4 C chopped green pepper, divided
1 stalk celery, chopped
1 medium beet
1/2 C diced tomatoes
3 potatoes, quartered
1/3 C butter
1/2 C chopped onion
1 1/2 C canned tomatoes
3 C finely shredded cabbage, divided
1/4 C heavy cream
3/4 C diced potatoes
1 TBLS dried dill weed
1/4 tsp ground black pepper
1/2 C diced tomatoes
3 potatoes, quartered
1/3 C butter
1/2 C chopped onion
1 1/2 C canned tomatoes
3 C finely shredded cabbage, divided
1/4 C heavy cream
3/4 C diced potatoes
1 TBLS dried dill weed
1/4 tsp ground black pepper
Directions:
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, 1/2 C tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in 1 1/2 C tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beet from boiling liquid and discard. (Or if you want, you can cube it up and just leave it in.) Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. (Make mashed potatoes :) )
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper and dill weed, and serve.
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, 1/2 C tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in 1 1/2 C tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beet from boiling liquid and discard. (Or if you want, you can cube it up and just leave it in.) Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. (Make mashed potatoes :) )
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper and dill weed, and serve.
Friday, July 15, 2011
Gazpacho
What's better than not cooking on a hot summer day? GAZPACHO! This is a soup served cold, and great for a big group.
Ingredients:
1 cucumber
½ onion or 3 to 4 scallions
1 avocado
1 tomato
1 bell pepper
6 TBLS olive oil
4 TBLS vinegar
8 cups tomato juice
8 TBLS lime juice
3 to 4 dashes hot pepper sauce
1 teaspoon salt
½ pint sour cream
Celery, chopped
Directions:
Chop first 5 ingredients. Mix with next 6 ingredients. Refrigerate. Serve with sour cream and chopped celery. Makes enough to serve 8-10.
Ingredients:
1 cucumber
½ onion or 3 to 4 scallions
1 avocado
1 tomato
1 bell pepper
6 TBLS olive oil
4 TBLS vinegar
8 cups tomato juice
8 TBLS lime juice
3 to 4 dashes hot pepper sauce
1 teaspoon salt
½ pint sour cream
Celery, chopped
Directions:
Chop first 5 ingredients. Mix with next 6 ingredients. Refrigerate. Serve with sour cream and chopped celery. Makes enough to serve 8-10.
Friday, May 13, 2011
Broccoli Cheese Soup
Ingredients:
1 bunch of broccoli (Or 4 C frozen broccoli)
1 onion, chopped
2 Cups Chicken Broth
1 cube of butter
1/2 cup whole wheat flour
2 cups milk
3/4 tsp salt
2 Cups Chicken Broth
1 cube of butter
1/2 cup whole wheat flour
2 cups milk
3/4 tsp salt
2 cups of cheddar cheese
Directions:
In a pot on the stove, boil broccoli and onion in the chicken broth until tender. In a separate pan on the stove melt the butter with the flour on medium heat. Slowly add the milk, stirring constantly, until sauce is thickened and smooth. Add the cheese to the "white sauce." Add the salt to the soup pot, and pour the sauce in as well. Stir together and heat through.
Monday, April 4, 2011
Chicken Garbanzo Stew
Ingredients:
2-3 boneless skinless chicken breasts
2 (15 ounce) cans garbanzo beans, rinsed and drained
3 C chicken broth
2 (14.5 ounce) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 scallions, both green and white parts, sliced thinly
3 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
3 C chicken broth
2 (14.5 ounce) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 scallions, both green and white parts, sliced thinly
3 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1/8 teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Chopped cilantro
Grated cheese (pepper jack, cheddar, whatever you like)
Shredded radishes (Use the large holes on your cheese grater)
Avocado
Sour cream
Directions:
Place everything in a slow cooker, and stir to mix in spices.
Cover and cook on low for 5 – 6 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to crock pot, stir to combine. Can be served immediately or cooked another hour. Serve with toppings if desired. (Great as is too!)
Place everything in a slow cooker, and stir to mix in spices.
Cover and cook on low for 5 – 6 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to crock pot, stir to combine. Can be served immediately or cooked another hour. Serve with toppings if desired. (Great as is too!)
Tuesday, February 8, 2011
Curried Chicken and Rice Soup
Ingredients:
1 onion
3 14 oz cans chicken broth
1 can diced tomatoes with juice
3 boneless skinless chicken breasts, cubed
1/2 C brown rice
1 1/2 tsp curry powder
1 tsp garlic powder
1/2 tsp thyme
Directions:
Put all ingredients into a crockpot, cover and cook for 6 hours.
Chicken Taco Soup
Ingredients:
2 large chicken breasts
2 15 oz can diced tomatoes
1 10 oz can enchilada sauce
2 4 oz can diced green chilies
1 can black beans (drained)
1 C frozen corn
1 onion, chopped
1 clove garlic, pressed
4 C Chicken Stock (1 carton -I love Kitchen Basics brand)
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 Bay Leaf
Directions:
Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. An hour before serving take out the chicken breasts, shred and put back in the soup. Top with sour cream , avocados, and cheese.
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