2 heads of cauliflower, chopped fine
2-3 carrots chopped fine
2 celery ribs chopped fine
1 onion chopped fine
4 tsp garlic chopped
1/2 c. butter
olive oil
flour
6-8 c. chicken broth
2 c. milk
cheddar cheese
salt and pepper
Saute onion in olive oil and butter. Add carrots and celery and cook until soft with a little gold color, remember color makes it taste good! Add cauliflower and garlic and continue to saute. Add maybe 1/4 c. flour and mix to coat. Cook for 2-3 minutes. Pour in chicken broth and cook until cauliflower is tender, about 10 minutes. Mash with a potatoe masher or simply leave this soup chunky. Stir in 2 c. milk and top each bowl with a sprinkle of cheese! serves 6.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Monday, October 15, 2012
Wednesday, June 27, 2012
Thai-Curry Chicken Soup
2 tablespoons soy sauce
2tablespoons rice vinegar
2teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup) optional
1 small jalapeño chile, seeded, finely chopped (1 tablespoon) or 1 tsp chipotle chili powder
2 cups chopped cooked chicken
2 tablespoon chopped fresh cilantro, if desired
chopped green onions
2-4 cups shredded cabbage
3-4 carrots shredded
add all ingredients to a pot and bring to a boil, reduce heat and simmer until veggies are tender, about 20 minutes. Serve hot with cilantro and green onions over the top! I had also added other leftover items that I have had in my fridge, rice, noodles, other veggies, anything you think would be a good pseudo-chinese soup. It's really yummy and the heat of this can be adjusted easily. this serves as many as you want it too!!
Tuesday, May 22, 2012
Roasted Potato and Leek Soup
3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper
heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.
3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan
while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper
heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.
3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan
while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.
Tuesday, December 27, 2011
Chicken and Dumplings Soup
2-3 c cooked and shredded chicken, turkey or other poultry
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
Monday, August 8, 2011
Chicken Noodle Soup
This is my version.
2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water
In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!
2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water
In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!
Friday, June 17, 2011
Green Taco Soup
1 lb ground beef
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)
brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)
brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!
Tuesday, April 26, 2011
Stuffed Pepper Soup
2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
Tuesday, February 15, 2011
Beef Boogie Woogie (beef stew)
this is a modified recipe for beef boogie woogie, not sure why it is called that, it is basically beef stew. We LOVE stew especially in the winter and fall.
1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot
Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.
1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot
Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.
Monday, January 24, 2011
BLT Soup
This is SUPER Delish!
8 bacon slices cooked
1 28 oz can crushed tomatoes
2 c chicken broth
1 can navy beans
1 1/2 tsp italian seasoning
2 tsp balsamic vinegar
1 c shredded lettuce (optional)
Crumble Bacon and set aside. In large sauce pan or pot, stir together tomatoes, broth, beans, and seasonings. Bring to a simmer and stir in vinegar. Ladle soup into bowls and top with bacon and lettuce(optional). Enjoy!
8 bacon slices cooked
1 28 oz can crushed tomatoes
2 c chicken broth
1 can navy beans
1 1/2 tsp italian seasoning
2 tsp balsamic vinegar
1 c shredded lettuce (optional)
Crumble Bacon and set aside. In large sauce pan or pot, stir together tomatoes, broth, beans, and seasonings. Bring to a simmer and stir in vinegar. Ladle soup into bowls and top with bacon and lettuce(optional). Enjoy!
Green Chili Stew
2 lbs ground meat (pork, beef, turkey)
3 cans chopped green chilis or 8-10 anaheim chilis roasted, peeled and chopped I bet pablanos would be delish in this too!)
4 russet potatoes diced (or two bigguns)
1 can diced tomatoes
2 c. water
1 garlic clove
1 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp coriander
In large pot cook beef until no longer pink, drain. Add the remaining ingredients cover and simmer for 45 mins or until potatoes are done.
3 cans chopped green chilis or 8-10 anaheim chilis roasted, peeled and chopped I bet pablanos would be delish in this too!)
4 russet potatoes diced (or two bigguns)
1 can diced tomatoes
2 c. water
1 garlic clove
1 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp coriander
In large pot cook beef until no longer pink, drain. Add the remaining ingredients cover and simmer for 45 mins or until potatoes are done.
Sunday, January 23, 2011
Fall-Back Minestrone Soup
1 can beans drained, rinsed
1 can tomatoes
1 c broken egg noodles
celery chopped
4 c broth chicken or beef
carrots chopped
dump all ingredients in a pot. Cover and simmer 15-20 minutes or until veggies are tender. Serve warm.
1 can tomatoes
1 c broken egg noodles
celery chopped
4 c broth chicken or beef
carrots chopped
dump all ingredients in a pot. Cover and simmer 15-20 minutes or until veggies are tender. Serve warm.
Onion Soup
1/4 c butter
2 lbs onions (6 medium)
1 tsp sugar
8 tsp flour
8 c beef broth
1 tsp dijon mustard
2 tsp wozzy sauce
1/4 c cooking sherry or a few drops lemon jiuce
shredded jack or swiss cheese and parm
croutons, opt
in large pot melt butter, add oinions, spinkle with sugar and saute over low heat, stirring occationally about 1 hour or until golden brown. Stir in flour. Stir in broth, mustard, wozzy and summer 30 minutes. Add sherry. Ladle into oven proof casserole dished with croutons and cheese and bake in 325 oven for 15 minutes.
2 lbs onions (6 medium)
1 tsp sugar
8 tsp flour
8 c beef broth
1 tsp dijon mustard
2 tsp wozzy sauce
1/4 c cooking sherry or a few drops lemon jiuce
shredded jack or swiss cheese and parm
croutons, opt
in large pot melt butter, add oinions, spinkle with sugar and saute over low heat, stirring occationally about 1 hour or until golden brown. Stir in flour. Stir in broth, mustard, wozzy and summer 30 minutes. Add sherry. Ladle into oven proof casserole dished with croutons and cheese and bake in 325 oven for 15 minutes.
Wednesday, January 12, 2011
Onion Meatball Stew
Meatballs (either make your own for your favorite recipe or use frozen, your preference--if using your own make sure you brown them well before continuing on with the steps)
1can condensed french onion soup (campbells)
2/3 c. water
3 carrots, rough chopped
2 potatoes, rough chopped (similar size to the carrots)
1 onion rough chopped
3 ribs celery, rough chopped
In a large pot add all ingredients and bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until veggies are tender. Serve with biscuts or crusty homemade bread.
1can condensed french onion soup (campbells)
2/3 c. water
3 carrots, rough chopped
2 potatoes, rough chopped (similar size to the carrots)
1 onion rough chopped
3 ribs celery, rough chopped
In a large pot add all ingredients and bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until veggies are tender. Serve with biscuts or crusty homemade bread.
Saturday, January 8, 2011
Sausage Barley and Bean Soup
1 lb sausage cut into coins
4 c water
1 can great norther beans or navy beans drained and rinsed
1 can stewed tomatoes
1 med onion chopped
1/2 c. celery sliced
1/2 c. carrots sliced
1/2 c quick cooking barley
2 tsps wozzy sauce
1/2 tsp dried basil
hot pepper sauce or crushed red pepper flakes to taste
Place all ingredients except hot sauce in a large pot and bring to boil, cover. Reduce heat to medium low and simmer 15 minutes or until veggies are tender and season with hot sauce. Serve hot with a crusty bread.
4 c water
1 can great norther beans or navy beans drained and rinsed
1 can stewed tomatoes
1 med onion chopped
1/2 c. celery sliced
1/2 c. carrots sliced
1/2 c quick cooking barley
2 tsps wozzy sauce
1/2 tsp dried basil
hot pepper sauce or crushed red pepper flakes to taste
Place all ingredients except hot sauce in a large pot and bring to boil, cover. Reduce heat to medium low and simmer 15 minutes or until veggies are tender and season with hot sauce. Serve hot with a crusty bread.
West African Peanut Soup
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| veggies...veggies...yum! |
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| All done! |
1 can stewed tomatoes
1 c. chopped carrots
1 c. chopped scallions
3/4 c. peanut butter, smooth or chunky (your preference)
1 c. milk
1/4 c. instant mashed potato flakes
if you like hot sauce to taste
Bring broth tomatoes carrots and scallions to a boil in a large sauce pan. Reduce heat and simmer 5 -6 minutes or until carrots are tender. Stir in peanut butter until blended, then milk and potato flakes. Simmer 1-2 minutes to heat. makes four servings, you can imagine that it might be good to double this recipe for a larger crowd.
Monday, December 20, 2010
Taco Soup
Love this stuff!
Taco Soup
1 lb. hamburger
1/4 c. onions
15 oz. can red kidney beans, don't drain or black beans (we prefer black)
15 oz. can stewed tomatoes or whatever I have on hand
12 or 18 oz. salsa (I often make my own and it gives this a fresher flavor, but it is good with store bought too)
3 c. water
1/2 pkg. taco seasoning (I usually use about 2 tsp. not much!)
Brown hamburger with onion (can even brown this and freeze it then save to make this recipe when you are busy or just tired). simmer in a pot on stove for 30 minutes or until flavors meld. Mix ingredients in crock pot for easier prep and Simmer 2 to 3 hours on high turning down if it gets to boiling too rapidly. Serve with cheese, sour cream, chips, etc. over the top as you like.
Taco Soup
1 lb. hamburger
1/4 c. onions
15 oz. can red kidney beans, don't drain or black beans (we prefer black)
15 oz. can stewed tomatoes or whatever I have on hand
12 or 18 oz. salsa (I often make my own and it gives this a fresher flavor, but it is good with store bought too)
3 c. water
1/2 pkg. taco seasoning (I usually use about 2 tsp. not much!)
Brown hamburger with onion (can even brown this and freeze it then save to make this recipe when you are busy or just tired). simmer in a pot on stove for 30 minutes or until flavors meld. Mix ingredients in crock pot for easier prep and Simmer 2 to 3 hours on high turning down if it gets to boiling too rapidly. Serve with cheese, sour cream, chips, etc. over the top as you like.
Split Pea Soup-- No Reason To Fear
I have often swapped recipes with friends over email. I LOVE doing this especially since you wind up with some serious keepers like this very satisfying and family friendly meal. Thanks Miranda for sharing your good with us!
Split Pea Soup
1 small onion, chopped
1 Tb veg oil
4 c water
1 can chx broth
1 1/2 cups dried split peas, rinsed
1 cup fully cooked ham, diced
3 bay leaves
11/2 t salt
1/2 t dried rosemary
1/4 t thyme
1/4 t pepper
In big pot, saute onion until tender but not brown. Add remaining ingredients. Bring to a boil; reduce heat and cover pot. Simmer for an hour or more until peas are tender. Discard bay leaves. Serve with bread for dipping in this warm and savory soup. Can also be doubled for bigger families like ours.
Split Pea Soup
1 small onion, chopped
1 Tb veg oil
4 c water
1 can chx broth
1 1/2 cups dried split peas, rinsed
1 cup fully cooked ham, diced
3 bay leaves
11/2 t salt
1/2 t dried rosemary
1/4 t thyme
1/4 t pepper
In big pot, saute onion until tender but not brown. Add remaining ingredients. Bring to a boil; reduce heat and cover pot. Simmer for an hour or more until peas are tender. Discard bay leaves. Serve with bread for dipping in this warm and savory soup. Can also be doubled for bigger families like ours.
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