Go and ask your school canteen, if they make it fresh they might give you a recipe they may not want to share it . However if you ask at the canteen then they will give you the best answer.Where can i get the recipe for school canteen home made soup?
They make it out of leftovers, it change day to day.
Make your own by adding different veg's and meat that you like.Where can i get the recipe for school canteen home made soup?
on the back of the can
the school canteen dinner lady, how many you got to feed
from the school cook ;-)
Have you tried your school canteen?
Thursday, December 31, 2009
Am looking for a recipe for sweet cabbage soup.?
It is supposed to be a Jewish dish with red cabbage and a lot of onions but only a small amount of liquid. Was sweet tasting. My husband had this years ago and I would love to surprise him with it.Am looking for a recipe for sweet cabbage soup.?
I make this quite a lot
Sweet Russian Cabbage Soup
INGREDIENTS
1 1/2 pounds ground lean beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
4 cubes beef bouillon
2 medium carrots, shredded
1 onion, chopped
2 tablespoons white vinegar
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 quarts water, divided
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
DIRECTIONS
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Sometimes I add sour cream on topAm looking for a recipe for sweet cabbage soup.?
I looked that up a while back. But cannot give a great recipe because we do not eat beef.
However cook the cabbage down with some onions and add about and eight of a cup of brown sugar. Start from their slice the whole head of cabbage and about two onions really thin. Add about 25 oz to start of beef broth or chicken. Then cook it down. Make sure you have some extra broth if you need it.
I usually do not follow recipes so this may sound choppy.
peace,
Pam
allRecipes.com
http://allrecipes.com/Recipe/Sweet-Russi鈥?/a>
This was the first one I saw,there were lots of others
Ingredients
2 pounds top rib (flat brisket)
1 quart light beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar
3 tablespoons golden raisins
Instructions
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.
Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.
Yield: 8 servings
I make this quite a lot
Sweet Russian Cabbage Soup
INGREDIENTS
1 1/2 pounds ground lean beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
4 cubes beef bouillon
2 medium carrots, shredded
1 onion, chopped
2 tablespoons white vinegar
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 quarts water, divided
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
DIRECTIONS
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Sometimes I add sour cream on topAm looking for a recipe for sweet cabbage soup.?
I looked that up a while back. But cannot give a great recipe because we do not eat beef.
However cook the cabbage down with some onions and add about and eight of a cup of brown sugar. Start from their slice the whole head of cabbage and about two onions really thin. Add about 25 oz to start of beef broth or chicken. Then cook it down. Make sure you have some extra broth if you need it.
I usually do not follow recipes so this may sound choppy.
peace,
Pam
allRecipes.com
http://allrecipes.com/Recipe/Sweet-Russi鈥?/a>
This was the first one I saw,there were lots of others
Ingredients
2 pounds top rib (flat brisket)
1 quart light beef broth
1 quart water
2 onions, diced
3 cups tinned tomatoes, finely chopped, with their juice
1 cup tomato sauce
2 pounds cabbage, coarsely shredded or very thinly sliced
1 teaspoon sour salt
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar
3 tablespoons golden raisins
Instructions
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.
Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.
Yield: 8 servings
Soup Recipe?
I'm looking for a soup with mushrooms, dill and dijon. Does anyone have any ideas where to find one? Thanks.Soup Recipe?
That was fun - took me a while to find this!
http://www.vegetariantimes.com/recipes/7鈥?/a>Soup Recipe?
Try google--Meanwhile, try this soup, It's my favorite.
Coconut Soup Recipes courtesy Paula Deen, 2007
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil
DIRECTIONS
In a large pot, bring the water to a boil. Add the salt and olive oil.
Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
***or***
1/4 cup non-fat powdered milk
1/8 cup cornstarch
1/16 cup instant chicken bouillon
1/4 tablespoon dried onion flakes
1/4 teaspoon italian seasoning
1 1/4 cups cold water
2 cups tomato sauce
Not the one? See other Tomato Soup (Using Soup or Sauce Mix) Recipes
%26lt; 15 mins Soups
Combine first 5 ingredients (milk through italian seasoning). Measure out 1/3 cup (or use 1/3 cup recipe #243518).
Combine 1/3 cup mix with cold water.
Cook and stir on stove top or in microwave until thickened. Add tomato sauce and heat through.
Serve hot.
or
tomato soup
5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 garlic cloves, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
Not the one? See other Tomato and Bread Soup Recipes
Lunch/Snacks
%26lt; 4 hours Lunch/Snacks
Low Protein Lunch/Snacks
Italian Lunch/Snacks
Preheat oven to 350掳F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
ADVERTISEMENTINGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
READ REVIEWS (10)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
or
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servingsjabbawockeez mask
That was fun - took me a while to find this!
http://www.vegetariantimes.com/recipes/7鈥?/a>Soup Recipe?
Try google--Meanwhile, try this soup, It's my favorite.
Coconut Soup Recipes courtesy Paula Deen, 2007
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil
DIRECTIONS
In a large pot, bring the water to a boil. Add the salt and olive oil.
Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
***or***
1/4 cup non-fat powdered milk
1/8 cup cornstarch
1/16 cup instant chicken bouillon
1/4 tablespoon dried onion flakes
1/4 teaspoon italian seasoning
1 1/4 cups cold water
2 cups tomato sauce
Not the one? See other Tomato Soup (Using Soup or Sauce Mix) Recipes
%26lt; 15 mins Soups
Combine first 5 ingredients (milk through italian seasoning). Measure out 1/3 cup (or use 1/3 cup recipe #243518).
Combine 1/3 cup mix with cold water.
Cook and stir on stove top or in microwave until thickened. Add tomato sauce and heat through.
Serve hot.
or
tomato soup
5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 garlic cloves, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
Not the one? See other Tomato and Bread Soup Recipes
Lunch/Snacks
%26lt; 4 hours Lunch/Snacks
Low Protein Lunch/Snacks
Italian Lunch/Snacks
Preheat oven to 350掳F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
ADVERTISEMENTINGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
READ REVIEWS (10)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
or
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
If a recipe calls for ';cream of chicken soup'; do I assume condensed? Or do I add water?
Condensed - just the can.
If you like you can also use any other cream of soup (cream of mushroom, cream of celery etc)If a recipe calls for ';cream of chicken soup'; do I assume condensed? Or do I add water?
use it in the condensed formIf a recipe calls for ';cream of chicken soup'; do I assume condensed? Or do I add water?
If it asks for water, add milk or half and half instead, it makes the soup really creamy...
If it doesn't specify to add water, then assume it's the can without any water....more often than not, that's what you'll add. What are you making???? Now you've gotten me hungry.
yes, it means condensed. Do not add water unless the recipe calls for it. Canned soup is for richness and flavor. Water will dilute it and make it too runny.
P.S. If you can find it, cream of onion soup by Campbells is wonderful for cooking. I use it in place of cream of chicken a lot of times.
when ever i see people use creamed soup, its the condensed version. but you can use what you want. water has to be added somewhere else in the recipe.
If you like you can also use any other cream of soup (cream of mushroom, cream of celery etc)If a recipe calls for ';cream of chicken soup'; do I assume condensed? Or do I add water?
use it in the condensed formIf a recipe calls for ';cream of chicken soup'; do I assume condensed? Or do I add water?
If it asks for water, add milk or half and half instead, it makes the soup really creamy...
If it doesn't specify to add water, then assume it's the can without any water....more often than not, that's what you'll add. What are you making???? Now you've gotten me hungry.
yes, it means condensed. Do not add water unless the recipe calls for it. Canned soup is for richness and flavor. Water will dilute it and make it too runny.
P.S. If you can find it, cream of onion soup by Campbells is wonderful for cooking. I use it in place of cream of chicken a lot of times.
when ever i see people use creamed soup, its the condensed version. but you can use what you want. water has to be added somewhere else in the recipe.
Can somebody give me a recipe for a vegetarian 'chicknen rice soup';?
Here's the deal, I'm sick, I really want some soup, but all we have is chicken soup, and I'm a vegetarian , Right now rice soup sounds really good. So, any recipes? Thanks!Can somebody give me a recipe for a vegetarian 'chicknen rice soup';?
You can by ready made vegetable broth. (Try the low sodium kind) you can put anything you like in it.
You can fry small pieces of tofu in oil and garlic and add it to the soup for protein.
Or you can make the rice and when it is almost cooked add it to tomato soup.
My favorite rice dish (if you eat dairy) is rice, butter, parmesan and ricotta cheeses and sauteed mushrooms and onions.Can somebody give me a recipe for a vegetarian 'chicknen rice soup';?
Using the chicken soup doesn't seem to be an option. If you're not used to eating meat, it will probably make you feel sick anyway.
Stock up on ready made vegetable broth. If you can find low sodium that's better, but it's really hard to find. Instead I just use less broth and more water. Saute some onion, garlic, celery and mushrooms, nuke some carrots (they take so much longer to cook) and toss them in, cook on a low boil until the stuff is tender. Dice some zucchini and yellow squash and add them at the same time as the rice. Remember that rice really expands so use less than you think you want. When the rice is done, you can add a can of rinsed and drained beans, and you have a nice healthy meal. I season with a this stuff called Soul Food Seasoning I get at the store. It has salt, pepper, garlic and paprika in it, and maybe some other stuff.
ummmm, well my mom makes the BEST soup ever!!! Guess what's in it??? VEGIES!!! Forget the chicken, just get some nice vegies, like carrots, cabbage, potatoes, green beans and just stir it up (mmmm- I love it already) Be Creative! (or go to a store and buy a all vegtable one) My friend is vegetarian (i hsould be to, since I absolutly HATE meat- but my mom forces it down) and she just adds tofu to any recipy that calls for chicken- you could do that!! Also try this website: http://www.theveggietable.com/recipes/so鈥?/a> looks like something good might be there. Ahhh, almost forgot- try this one too: http://allrecipes.com/Recipe/Friday-Nigh鈥?/a> (i use this one all the time- ussually for peunut butter cookies) =] well I hope I have helped you! Ta- Ta for now!
Obviously chicken takes it out of the vegetarian category. Too bad because there are healing properties in chicken soup. Fry up some onions and celery, add carrots and whatever veggies you like, some rice and tomato juice. Voila! Vegetable soup.
yeah put the cat in the microwave and set to high LOL.no for real through if all you have is chicken noodle soup and rice soup get a bowl put your rice soup in it the take you noodle soup run it through a strainer and pick the chicken out and then heat and eat.
u go to th chinese medicine shop n but th soup medicine n put th vegetarian chicken it 2 boil 4 one and half hour then u can drink
http://vegetarian.about.com/od/soupsstew鈥?/a>
if you have just rice soup add tofu instead of eating chicken
You can by ready made vegetable broth. (Try the low sodium kind) you can put anything you like in it.
You can fry small pieces of tofu in oil and garlic and add it to the soup for protein.
Or you can make the rice and when it is almost cooked add it to tomato soup.
My favorite rice dish (if you eat dairy) is rice, butter, parmesan and ricotta cheeses and sauteed mushrooms and onions.Can somebody give me a recipe for a vegetarian 'chicknen rice soup';?
Using the chicken soup doesn't seem to be an option. If you're not used to eating meat, it will probably make you feel sick anyway.
Stock up on ready made vegetable broth. If you can find low sodium that's better, but it's really hard to find. Instead I just use less broth and more water. Saute some onion, garlic, celery and mushrooms, nuke some carrots (they take so much longer to cook) and toss them in, cook on a low boil until the stuff is tender. Dice some zucchini and yellow squash and add them at the same time as the rice. Remember that rice really expands so use less than you think you want. When the rice is done, you can add a can of rinsed and drained beans, and you have a nice healthy meal. I season with a this stuff called Soul Food Seasoning I get at the store. It has salt, pepper, garlic and paprika in it, and maybe some other stuff.
ummmm, well my mom makes the BEST soup ever!!! Guess what's in it??? VEGIES!!! Forget the chicken, just get some nice vegies, like carrots, cabbage, potatoes, green beans and just stir it up (mmmm- I love it already) Be Creative! (or go to a store and buy a all vegtable one) My friend is vegetarian (i hsould be to, since I absolutly HATE meat- but my mom forces it down) and she just adds tofu to any recipy that calls for chicken- you could do that!! Also try this website: http://www.theveggietable.com/recipes/so鈥?/a> looks like something good might be there. Ahhh, almost forgot- try this one too: http://allrecipes.com/Recipe/Friday-Nigh鈥?/a> (i use this one all the time- ussually for peunut butter cookies) =] well I hope I have helped you! Ta- Ta for now!
Obviously chicken takes it out of the vegetarian category. Too bad because there are healing properties in chicken soup. Fry up some onions and celery, add carrots and whatever veggies you like, some rice and tomato juice. Voila! Vegetable soup.
yeah put the cat in the microwave and set to high LOL.no for real through if all you have is chicken noodle soup and rice soup get a bowl put your rice soup in it the take you noodle soup run it through a strainer and pick the chicken out and then heat and eat.
u go to th chinese medicine shop n but th soup medicine n put th vegetarian chicken it 2 boil 4 one and half hour then u can drink
http://vegetarian.about.com/od/soupsstew鈥?/a>
if you have just rice soup add tofu instead of eating chicken
Anyone have a good recipe for 15 bean soup?
I accedently got cajun and dont like spicy, I have a very good spice selection I just have no clue what is usally in the mix that comes in the packAnyone have a good recipe for 15 bean soup?
First answer is A1 perfect and delicious. Please add only one ingredient...lots of Beano. As much as I love this mixture, the gas it produces is enough to run a fleet of taxis all over New York.Anyone have a good recipe for 15 bean soup?
1 lb 15 bean soup mix
1 tbs vegetable oil
1 large red onion, chopped
3 large cloves garlic, minced
2 bunches chopped green onions
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
zest of 1 lemon or lime
1 tbs rice wine vinegar or balsamic vinegar
2 qts vegetable stock or 2 qts water with 2 tbs vegetable stock base
PREPARATION:
Prepare beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining the water and reserving the beans in a colander. Saute onions in oil for 5 to 8 minutes over medium heat til they are soft.
Add minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil. Lower heat to simmer. Cover pot again and allow to simmer for 11/2 hours. . Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not continue to simmer for another half hour and check again.
throw the mix away ...just get a ham bone or hocks... and add the spices you like...
go onto www.yummyfood.net for some great recipes that will help
First answer is A1 perfect and delicious. Please add only one ingredient...lots of Beano. As much as I love this mixture, the gas it produces is enough to run a fleet of taxis all over New York.Anyone have a good recipe for 15 bean soup?
1 lb 15 bean soup mix
1 tbs vegetable oil
1 large red onion, chopped
3 large cloves garlic, minced
2 bunches chopped green onions
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
zest of 1 lemon or lime
1 tbs rice wine vinegar or balsamic vinegar
2 qts vegetable stock or 2 qts water with 2 tbs vegetable stock base
PREPARATION:
Prepare beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining the water and reserving the beans in a colander. Saute onions in oil for 5 to 8 minutes over medium heat til they are soft.
Add minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil. Lower heat to simmer. Cover pot again and allow to simmer for 11/2 hours. . Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not continue to simmer for another half hour and check again.
throw the mix away ...just get a ham bone or hocks... and add the spices you like...
go onto www.yummyfood.net for some great recipes that will help
Anyone know a good recipe for Irish vegetable soup? Like they serve at the cafe near Dun Aonghus?
I live in the US and have been craving the soup I had on Inis Mor, but can't seem to recreate it, and a trip to Galway is a little bit out of the budget right now...Anyone know a good recipe for Irish vegetable soup? Like they serve at the cafe near Dun Aonghus?
3 carrots, chopped
3 large potatoes, peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1/2 onion, chopped
1/2 tsp dried thyme
1 tsp freshly-chopped parsley
1/2 tsp dried sage, crumbled
salt and black pepper, to taste
Add the vegetables to a large saucepan or stock pot and fill with just enough water to cover. Bring to a boil, reduce to a simmer and season with the herbs and salt and black pepper.
Continue cooking until the vegetables are tender (about 35 minutes). Drain the vegetables (retain the stock), allow to cool then transfer half to a blender. Add a little of the stock and pur茅e until smooth. Add to a pan along with the remaining vegetables and add just enough of the stock to bring the soup to your desired thickness. Bring to a simmer, adjust the seasoning and serve.
3 carrots, chopped
3 large potatoes, peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1/2 onion, chopped
1/2 tsp dried thyme
1 tsp freshly-chopped parsley
1/2 tsp dried sage, crumbled
salt and black pepper, to taste
Add the vegetables to a large saucepan or stock pot and fill with just enough water to cover. Bring to a boil, reduce to a simmer and season with the herbs and salt and black pepper.
Continue cooking until the vegetables are tender (about 35 minutes). Drain the vegetables (retain the stock), allow to cool then transfer half to a blender. Add a little of the stock and pur茅e until smooth. Add to a pan along with the remaining vegetables and add just enough of the stock to bring the soup to your desired thickness. Bring to a simmer, adjust the seasoning and serve.
What's a good recipe for hamburger patties smothered in cream of mushroom soup?
Would I need to add crackers to the meat (like I am making meatloaf) in order to make the patties firm? I am thinking if I just fry or bake the patties and pour the cream of mushroom soup mixture on top the patties will break when I try to get them out the pan. I guess I could use a spatula though.
I am looking for recipe suggestions and ideas on how to make the hamburger meat have a good texture.What's a good recipe for hamburger patties smothered in cream of mushroom soup?
I do this all the time. I only put seasonings in the hamburger meat. It will stay together. I brown the patties alittle and take them out of the pan. Add the soup and stir in some water. Put the patties back in and simmer. As far as seasonings, sometimes I only add salt and pepper, sometimes I cut up onions and add them, sometimes I add seasoned salt. It just depends on my mood.What's a good recipe for hamburger patties smothered in cream of mushroom soup?
I make ';white'; sloppy joes with the same ingredients:
crumble the hamburger meat cook drain grease
add chopped celery, onions, and bell pepper
add cream of mushroom soup and 3/4 can of milk
let simmer on low until the vegetables are tender
serve over steamed rice or serve on a hamburger bun with chips.
This is quick and easy and my family loves it.
I fry the hamburger, drain then add the soup and pour it over mashed potatoes.
I'd treat the patties like meatloaf- add some seasoned breadcrumbs (not a lot) and maybe some chopped onions and peppers to balance the cream soup. When you're frying the patties, fry up some onions with them for more flavor,maybe some garlic, and add a little worcestershire sauce. Put the patties in a casserole, pour the soup over them (maybe dilute it with a little milk) then cover it up and bake it in the oven until it bubbles. Maybe a little shredded cheese melted on the top would be nice.jabbawockeez mask
I am looking for recipe suggestions and ideas on how to make the hamburger meat have a good texture.What's a good recipe for hamburger patties smothered in cream of mushroom soup?
I do this all the time. I only put seasonings in the hamburger meat. It will stay together. I brown the patties alittle and take them out of the pan. Add the soup and stir in some water. Put the patties back in and simmer. As far as seasonings, sometimes I only add salt and pepper, sometimes I cut up onions and add them, sometimes I add seasoned salt. It just depends on my mood.What's a good recipe for hamburger patties smothered in cream of mushroom soup?
I make ';white'; sloppy joes with the same ingredients:
crumble the hamburger meat cook drain grease
add chopped celery, onions, and bell pepper
add cream of mushroom soup and 3/4 can of milk
let simmer on low until the vegetables are tender
serve over steamed rice or serve on a hamburger bun with chips.
This is quick and easy and my family loves it.
I fry the hamburger, drain then add the soup and pour it over mashed potatoes.
I'd treat the patties like meatloaf- add some seasoned breadcrumbs (not a lot) and maybe some chopped onions and peppers to balance the cream soup. When you're frying the patties, fry up some onions with them for more flavor,maybe some garlic, and add a little worcestershire sauce. Put the patties in a casserole, pour the soup over them (maybe dilute it with a little milk) then cover it up and bake it in the oven until it bubbles. Maybe a little shredded cheese melted on the top would be nice.
Do anyone has a good Primordial soup recipe !!???
mama's recipe!!Do anyone has a good Primordial soup recipe !!???
Ingredients
1 Onion, chopped
Olive oil
A couple of potatoes or parsnips, or both, peeled and finely diced.
Salt and pepper
Method
Saut茅 the onion in the oil until it softens.
Add the potato or parsnip and Saut茅 briefly, then drain the stock into the pan with the onion and potato. Bring back to the boil and simmer for about 20 minutes, until the potato is soft. Blend until smooth. (A hand blender is maybe preferable, but a food processor is fine, and in a pinch a potato masher can be quite effective as long as you're careful not to splash yourself with hot soup!)
Season with salt and pepper.Do anyone has a good Primordial soup recipe !!???
Start with some water, add random protein chains. Zap with lightning bolt, add some divine guidance, wait a few million years to let it simmer until it's just right. Season with salt and pepper to taste.
Combine simple molecules to form more complex ones in the seas of the early Earth.
Yes...
Start by boiling a pot of neo-plasma molecules...
Throw in some radiation, pressure, and a sprinkling of pre-virus spice and some H20...and a sprig of comet debris...
Spin the whole thing around in a giant spherical planetary mass, that changes the amount of light radiation in varying degrees...add some lava ash...and some more pressure...
and Voila!
You've got yourself a tasty bowl of primordial life soup...
Salt as needed...use a spoon...and try not to dribble...that's where the bib comes in...
Ingredients
1 Onion, chopped
Olive oil
A couple of potatoes or parsnips, or both, peeled and finely diced.
Salt and pepper
Method
Saut茅 the onion in the oil until it softens.
Add the potato or parsnip and Saut茅 briefly, then drain the stock into the pan with the onion and potato. Bring back to the boil and simmer for about 20 minutes, until the potato is soft. Blend until smooth. (A hand blender is maybe preferable, but a food processor is fine, and in a pinch a potato masher can be quite effective as long as you're careful not to splash yourself with hot soup!)
Season with salt and pepper.Do anyone has a good Primordial soup recipe !!???
Start with some water, add random protein chains. Zap with lightning bolt, add some divine guidance, wait a few million years to let it simmer until it's just right. Season with salt and pepper to taste.
Combine simple molecules to form more complex ones in the seas of the early Earth.
Yes...
Start by boiling a pot of neo-plasma molecules...
Throw in some radiation, pressure, and a sprinkling of pre-virus spice and some H20...and a sprig of comet debris...
Spin the whole thing around in a giant spherical planetary mass, that changes the amount of light radiation in varying degrees...add some lava ash...and some more pressure...
and Voila!
You've got yourself a tasty bowl of primordial life soup...
Salt as needed...use a spoon...and try not to dribble...that's where the bib comes in...
Soup recipe?
can someone help me out, I LOVE SOUP... especially CHILI, BEAN SOUP, POTATO SOUP, vegetable soup..... ALL HOMEMADE... so can someone send me recipes for these soups plz?Soup recipe?
Best source for soup recipes: Food Network - Alton Brown.
i.e. http://search.foodnetwork.com/food/recip…
Click on the link %26amp; choose your recipe.Soup recipe?
I am going to give you some. But I am going to claim my space first!
Potato Sausage Soup
1 lb. Sausage (mild or hot breakfast sausage)
5-6 potatoes (sliced or chopped)
6 slices of bacon
1 onion (chopped)
3 stalks celery (chopped)
1 large can or box chicken broth
1 pint heavy whipping cream
Spinach or Kale (fresh)
In large pot cook bacon until crisp, set aside, cook sausage and celery and onion until done, Drain any remaining grease. Add chicken broth and add potatoes. let it cook about 20 minutes. Add heavy cream, spinach or kale and crumbled bacon.
Serve with a crusty bread for dipping!
Bean Soup
I lb. ground beef
i onion (chopped)
3 stalks celery (chopped)
1 large bottle V-8 Juice
1 tbs. Rice Wine Vinegar
1 tbs. Oregano
1/2 tsp Thyme
1/2 tsp Basil
1 Can Light Red Kidney Beans
1 Can Great Northern Beans
1 Can Mixed Beans
Hot Sauce (to taste)
Cook Hamburger and onion and celery in same pot, add v-8 Juice and spices, along with vinegar. Add beans and simmer.
Serve with a salad or crust bread again for that dipping!
Chicken Soup with a Twist
Rotisserie Chicken (de-boned)
Potatoes 4 (cut in one inch pieces
Carrots (cut in one inch pieces)
1 Large Can chicken stock or broth
1 can Tomato Sauce
In the Chicken Broth cook the potatoes and carrots until tender, add the chicken and tomato sauce, add more chicken broth if you need. Add how ever many sprinkle of hot sauce it takes to make it the way you like it. Easy and good!
I've made this before and it's soooo good!
Baked Potato Soup
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This is not bean but pea soup, it's my polish grandmothers recipe and it's awesome, even without the meat. You can use vegetable broth instead of beef if you prefer, enjoy!
Split Pea, Ham, %26amp; Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Try allrecipes.com they have some good ones on there.
This one's one of my favorites...
Zuppa Toscana
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water (or more if you want a thinner soup)
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
I hope you love it as much as I do!
Best source for soup recipes: Food Network - Alton Brown.
i.e. http://search.foodnetwork.com/food/recip…
Click on the link %26amp; choose your recipe.Soup recipe?
I am going to give you some. But I am going to claim my space first!
Potato Sausage Soup
1 lb. Sausage (mild or hot breakfast sausage)
5-6 potatoes (sliced or chopped)
6 slices of bacon
1 onion (chopped)
3 stalks celery (chopped)
1 large can or box chicken broth
1 pint heavy whipping cream
Spinach or Kale (fresh)
In large pot cook bacon until crisp, set aside, cook sausage and celery and onion until done, Drain any remaining grease. Add chicken broth and add potatoes. let it cook about 20 minutes. Add heavy cream, spinach or kale and crumbled bacon.
Serve with a crusty bread for dipping!
Bean Soup
I lb. ground beef
i onion (chopped)
3 stalks celery (chopped)
1 large bottle V-8 Juice
1 tbs. Rice Wine Vinegar
1 tbs. Oregano
1/2 tsp Thyme
1/2 tsp Basil
1 Can Light Red Kidney Beans
1 Can Great Northern Beans
1 Can Mixed Beans
Hot Sauce (to taste)
Cook Hamburger and onion and celery in same pot, add v-8 Juice and spices, along with vinegar. Add beans and simmer.
Serve with a salad or crust bread again for that dipping!
Chicken Soup with a Twist
Rotisserie Chicken (de-boned)
Potatoes 4 (cut in one inch pieces
Carrots (cut in one inch pieces)
1 Large Can chicken stock or broth
1 can Tomato Sauce
In the Chicken Broth cook the potatoes and carrots until tender, add the chicken and tomato sauce, add more chicken broth if you need. Add how ever many sprinkle of hot sauce it takes to make it the way you like it. Easy and good!
I've made this before and it's soooo good!
Baked Potato Soup
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This is not bean but pea soup, it's my polish grandmothers recipe and it's awesome, even without the meat. You can use vegetable broth instead of beef if you prefer, enjoy!
Split Pea, Ham, %26amp; Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Try allrecipes.com they have some good ones on there.
This one's one of my favorites...
Zuppa Toscana
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water (or more if you want a thinner soup)
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
I hope you love it as much as I do!
Quick and easy soup recipe using vegetable broth,any ideas?
Firstly.....Amateras........you might want to look up the meaning of the words vegetarian and vegan.
Secondly............who needs a recipe............chop up all veggies you can find.......place in large pot...................cover with water.............bring to a boil then reduce to a simmer for a couple of hours..............season..........
serve with bread a cheese
My friend who is the third generation of her family to be vegetarian taught me that when I asked her about making veggie soup.
Never tastes the same way twice and is really deliciousQuick and easy soup recipe using vegetable broth,any ideas?
This is strait from the vegan book beside me...
Classic Minestrone
This famous italian soup has been much imitated around the world - with varying results. The homemade version is a delicious revelation and mouth-wateringly healthy with pasta, beans, and fresh vegetables.
Serves 4
1 large leek, thinly sliced
2 carrots, chopped
1 courgette, thinly sliced
4 oz whole green beans, halved
2 sticks celery, thinly sliced
3 tbsp olive oil
6 1/4 cups vegetable stock (or water)
14 oz can chopped tomatoes
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves, chopped
or 1/2 tsp dried thyme
salt and ground black pepper
14 oz can cannellini or kidney beans
1/3 cup small pasta shapes
fresh parsley, chopped, to garnish
1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the hear and sweat the vegetables for 15 minutes, shaking the pan occasionally.
2. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for 30 minutes.
3. Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot with parsley.
Cook's Tip
---------------
Minestrone is also delicious served cold on a hot summer's day. In fact, the flavour improves if made a day or two ahead and stored in the refrigerator. It can also be frozen and reheated.
I love this soup!
And I just wrote all of that out of the book, be appreciative!
Have a great day!Quick and easy soup recipe using vegetable broth,any ideas?
i am assuming you already have the broth and you want to use it up.
just put your broth into a large pot and add any veggies you like: cabbage, carrots, celery, onion, garlic, potatoes, beans, peas, corn, anything you like. add herbs like parsley thyme, and rosemary, along with salt and pepper, and you will have a very nice soup.
my Baba (grandma) makes these all the time. she calls them ';kitchen sink soups'; because you can through in anything but the kitchen sink.:)
hope i helped
just add anything ... spice it up with curry or chili or add cream (if fine with you or egg or noodles etc etc.. half the fun is discovering how different ingredients mix and match...
As my grandma once said when I asked what she wanted in her soup: ';Just drag it through the garden hon and cook whatever falls in';.
1minced garlic,1minced onion,2 veg cube or 3cups veg broth,1-2tsp salt, 3 large potatoes.boil.thats all
EASY A - B - C SOUP
2 c. cubed, cooked chicken or turkey
2 c. Green Giant frozen mixed vegetables
1/2 c. chopped celery
1/4 c. chopped onion
1/4 tsp. thyme leaves
1 bay leaf
6 c. chicken broth
1 c. alphabet macaroni
Salt
Pepper
In 4 quart saucepan or Dutch oven, combine chicken, mixed vegetables, celery, onion, thyme, bay leaf, and broth. Bring to a boil; reduce heat and stir in macaroni. Simmer 12 to 15 minutes or until vegetables and macaroni are tender. Remove bay leaf; season to taste. 10 servings.
Secondly............who needs a recipe............chop up all veggies you can find.......place in large pot...................cover with water.............bring to a boil then reduce to a simmer for a couple of hours..............season..........
serve with bread a cheese
My friend who is the third generation of her family to be vegetarian taught me that when I asked her about making veggie soup.
Never tastes the same way twice and is really deliciousQuick and easy soup recipe using vegetable broth,any ideas?
This is strait from the vegan book beside me...
Classic Minestrone
This famous italian soup has been much imitated around the world - with varying results. The homemade version is a delicious revelation and mouth-wateringly healthy with pasta, beans, and fresh vegetables.
Serves 4
1 large leek, thinly sliced
2 carrots, chopped
1 courgette, thinly sliced
4 oz whole green beans, halved
2 sticks celery, thinly sliced
3 tbsp olive oil
6 1/4 cups vegetable stock (or water)
14 oz can chopped tomatoes
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves, chopped
or 1/2 tsp dried thyme
salt and ground black pepper
14 oz can cannellini or kidney beans
1/3 cup small pasta shapes
fresh parsley, chopped, to garnish
1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the hear and sweat the vegetables for 15 minutes, shaking the pan occasionally.
2. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for 30 minutes.
3. Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot with parsley.
Cook's Tip
---------------
Minestrone is also delicious served cold on a hot summer's day. In fact, the flavour improves if made a day or two ahead and stored in the refrigerator. It can also be frozen and reheated.
I love this soup!
And I just wrote all of that out of the book, be appreciative!
Have a great day!Quick and easy soup recipe using vegetable broth,any ideas?
i am assuming you already have the broth and you want to use it up.
just put your broth into a large pot and add any veggies you like: cabbage, carrots, celery, onion, garlic, potatoes, beans, peas, corn, anything you like. add herbs like parsley thyme, and rosemary, along with salt and pepper, and you will have a very nice soup.
my Baba (grandma) makes these all the time. she calls them ';kitchen sink soups'; because you can through in anything but the kitchen sink.:)
hope i helped
just add anything ... spice it up with curry or chili or add cream (if fine with you or egg or noodles etc etc.. half the fun is discovering how different ingredients mix and match...
As my grandma once said when I asked what she wanted in her soup: ';Just drag it through the garden hon and cook whatever falls in';.
1minced garlic,1minced onion,2 veg cube or 3cups veg broth,1-2tsp salt, 3 large potatoes.boil.thats all
EASY A - B - C SOUP
2 c. cubed, cooked chicken or turkey
2 c. Green Giant frozen mixed vegetables
1/2 c. chopped celery
1/4 c. chopped onion
1/4 tsp. thyme leaves
1 bay leaf
6 c. chicken broth
1 c. alphabet macaroni
Salt
Pepper
In 4 quart saucepan or Dutch oven, combine chicken, mixed vegetables, celery, onion, thyme, bay leaf, and broth. Bring to a boil; reduce heat and stir in macaroni. Simmer 12 to 15 minutes or until vegetables and macaroni are tender. Remove bay leaf; season to taste. 10 servings.
Soup Recipe?
I'm looking for a soup with mushrooms, dill and dijon. Does anyone have any ideas where to find one? Thanks.Soup Recipe?
That was fun - took me a while to find this!
http://www.vegetariantimes.com/recipes/7鈥?/a>Soup Recipe?
Try google--Meanwhile, try this soup, It's my favorite.
Coconut Soup Recipes courtesy Paula Deen, 2007
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil
DIRECTIONS
In a large pot, bring the water to a boil. Add the salt and olive oil.
Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
***or***
1/4 cup non-fat powdered milk
1/8 cup cornstarch
1/16 cup instant chicken bouillon
1/4 tablespoon dried onion flakes
1/4 teaspoon italian seasoning
1 1/4 cups cold water
2 cups tomato sauce
Not the one? See other Tomato Soup (Using Soup or Sauce Mix) Recipes
%26lt; 15 mins Soups
Combine first 5 ingredients (milk through italian seasoning). Measure out 1/3 cup (or use 1/3 cup recipe #243518).
Combine 1/3 cup mix with cold water.
Cook and stir on stove top or in microwave until thickened. Add tomato sauce and heat through.
Serve hot.
or
tomato soup
5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 garlic cloves, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
Not the one? See other Tomato and Bread Soup Recipes
Lunch/Snacks
%26lt; 4 hours Lunch/Snacks
Low Protein Lunch/Snacks
Italian Lunch/Snacks
Preheat oven to 350掳F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
ADVERTISEMENTINGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
READ REVIEWS (10)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
or
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
That was fun - took me a while to find this!
http://www.vegetariantimes.com/recipes/7鈥?/a>Soup Recipe?
Try google--Meanwhile, try this soup, It's my favorite.
Coconut Soup Recipes courtesy Paula Deen, 2007
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil
DIRECTIONS
In a large pot, bring the water to a boil. Add the salt and olive oil.
Chop up the chicken, and add it with the onion and garlic to the pot.
Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.
***or***
1/4 cup non-fat powdered milk
1/8 cup cornstarch
1/16 cup instant chicken bouillon
1/4 tablespoon dried onion flakes
1/4 teaspoon italian seasoning
1 1/4 cups cold water
2 cups tomato sauce
Not the one? See other Tomato Soup (Using Soup or Sauce Mix) Recipes
%26lt; 15 mins Soups
Combine first 5 ingredients (milk through italian seasoning). Measure out 1/3 cup (or use 1/3 cup recipe #243518).
Combine 1/3 cup mix with cold water.
Cook and stir on stove top or in microwave until thickened. Add tomato sauce and heat through.
Serve hot.
or
tomato soup
5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onions, diced
5 garlic cloves, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)
Not the one? See other Tomato and Bread Soup Recipes
Lunch/Snacks
%26lt; 4 hours Lunch/Snacks
Low Protein Lunch/Snacks
Italian Lunch/Snacks
Preheat oven to 350掳F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
ADVERTISEMENTINGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
READ REVIEWS (10)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
or
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3-inch) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-ounce) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-ounce) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
Soup recipe?
can someone help me out, I LOVE SOUP... especially CHILI, BEAN SOUP, POTATO SOUP, vegetable soup..... ALL HOMEMADE... so can someone send me recipes for these soups plz?Soup recipe?
Best source for soup recipes: Food Network - Alton Brown.
i.e. http://search.foodnetwork.com/food/recip…
Click on the link %26amp; choose your recipe.Soup recipe?
I am going to give you some. But I am going to claim my space first!
Potato Sausage Soup
1 lb. Sausage (mild or hot breakfast sausage)
5-6 potatoes (sliced or chopped)
6 slices of bacon
1 onion (chopped)
3 stalks celery (chopped)
1 large can or box chicken broth
1 pint heavy whipping cream
Spinach or Kale (fresh)
In large pot cook bacon until crisp, set aside, cook sausage and celery and onion until done, Drain any remaining grease. Add chicken broth and add potatoes. let it cook about 20 minutes. Add heavy cream, spinach or kale and crumbled bacon.
Serve with a crusty bread for dipping!
Bean Soup
I lb. ground beef
i onion (chopped)
3 stalks celery (chopped)
1 large bottle V-8 Juice
1 tbs. Rice Wine Vinegar
1 tbs. Oregano
1/2 tsp Thyme
1/2 tsp Basil
1 Can Light Red Kidney Beans
1 Can Great Northern Beans
1 Can Mixed Beans
Hot Sauce (to taste)
Cook Hamburger and onion and celery in same pot, add v-8 Juice and spices, along with vinegar. Add beans and simmer.
Serve with a salad or crust bread again for that dipping!
Chicken Soup with a Twist
Rotisserie Chicken (de-boned)
Potatoes 4 (cut in one inch pieces
Carrots (cut in one inch pieces)
1 Large Can chicken stock or broth
1 can Tomato Sauce
In the Chicken Broth cook the potatoes and carrots until tender, add the chicken and tomato sauce, add more chicken broth if you need. Add how ever many sprinkle of hot sauce it takes to make it the way you like it. Easy and good!
I've made this before and it's soooo good!
Baked Potato Soup
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This is not bean but pea soup, it's my polish grandmothers recipe and it's awesome, even without the meat. You can use vegetable broth instead of beef if you prefer, enjoy!
Split Pea, Ham, %26amp; Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Try allrecipes.com they have some good ones on there.
This one's one of my favorites...
Zuppa Toscana
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water (or more if you want a thinner soup)
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
I hope you love it as much as I do!
Best source for soup recipes: Food Network - Alton Brown.
i.e. http://search.foodnetwork.com/food/recip…
Click on the link %26amp; choose your recipe.Soup recipe?
I am going to give you some. But I am going to claim my space first!
Potato Sausage Soup
1 lb. Sausage (mild or hot breakfast sausage)
5-6 potatoes (sliced or chopped)
6 slices of bacon
1 onion (chopped)
3 stalks celery (chopped)
1 large can or box chicken broth
1 pint heavy whipping cream
Spinach or Kale (fresh)
In large pot cook bacon until crisp, set aside, cook sausage and celery and onion until done, Drain any remaining grease. Add chicken broth and add potatoes. let it cook about 20 minutes. Add heavy cream, spinach or kale and crumbled bacon.
Serve with a crusty bread for dipping!
Bean Soup
I lb. ground beef
i onion (chopped)
3 stalks celery (chopped)
1 large bottle V-8 Juice
1 tbs. Rice Wine Vinegar
1 tbs. Oregano
1/2 tsp Thyme
1/2 tsp Basil
1 Can Light Red Kidney Beans
1 Can Great Northern Beans
1 Can Mixed Beans
Hot Sauce (to taste)
Cook Hamburger and onion and celery in same pot, add v-8 Juice and spices, along with vinegar. Add beans and simmer.
Serve with a salad or crust bread again for that dipping!
Chicken Soup with a Twist
Rotisserie Chicken (de-boned)
Potatoes 4 (cut in one inch pieces
Carrots (cut in one inch pieces)
1 Large Can chicken stock or broth
1 can Tomato Sauce
In the Chicken Broth cook the potatoes and carrots until tender, add the chicken and tomato sauce, add more chicken broth if you need. Add how ever many sprinkle of hot sauce it takes to make it the way you like it. Easy and good!
I've made this before and it's soooo good!
Baked Potato Soup
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
This is not bean but pea soup, it's my polish grandmothers recipe and it's awesome, even without the meat. You can use vegetable broth instead of beef if you prefer, enjoy!
Split Pea, Ham, %26amp; Sausage Soup
12 oz dried split peas
2 -14 oz cans beef broth
16 oz polish or kielbasa sausage, cut in bite size pieces
1 cup chopped ham
1 cup chopped carrots
1 onion, chopped
1 bay leaf
salt and pepper, to taste
Put peas, broth, ham, carrots, onion, bay leaf and seasonings in crock-pot.
Brown sausage in skillet and add to crock-pot. Fill to 2” from top with water, cover, and cook on low for 10 hours or high for 5 hours. Remove lid for last hour to thicken or add cornstarch mixed with cold water to soup. Remove bay leaf. Serve with cornbread and honey butter.
Try allrecipes.com they have some good ones on there.
This one's one of my favorites...
Zuppa Toscana
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
3 cups water (or more if you want a thinner soup)
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
I hope you love it as much as I do!
Quick and easy soup recipe using vegetable broth,any ideas?
Firstly.....Amateras........you might want to look up the meaning of the words vegetarian and vegan.
Secondly............who needs a recipe............chop up all veggies you can find.......place in large pot...................cover with water.............bring to a boil then reduce to a simmer for a couple of hours..............season..........
serve with bread a cheese
My friend who is the third generation of her family to be vegetarian taught me that when I asked her about making veggie soup.
Never tastes the same way twice and is really deliciousQuick and easy soup recipe using vegetable broth,any ideas?
This is strait from the vegan book beside me...
Classic Minestrone
This famous italian soup has been much imitated around the world - with varying results. The homemade version is a delicious revelation and mouth-wateringly healthy with pasta, beans, and fresh vegetables.
Serves 4
1 large leek, thinly sliced
2 carrots, chopped
1 courgette, thinly sliced
4 oz whole green beans, halved
2 sticks celery, thinly sliced
3 tbsp olive oil
6 1/4 cups vegetable stock (or water)
14 oz can chopped tomatoes
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves, chopped
or 1/2 tsp dried thyme
salt and ground black pepper
14 oz can cannellini or kidney beans
1/3 cup small pasta shapes
fresh parsley, chopped, to garnish
1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the hear and sweat the vegetables for 15 minutes, shaking the pan occasionally.
2. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for 30 minutes.
3. Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot with parsley.
Cook's Tip
---------------
Minestrone is also delicious served cold on a hot summer's day. In fact, the flavour improves if made a day or two ahead and stored in the refrigerator. It can also be frozen and reheated.
I love this soup!
And I just wrote all of that out of the book, be appreciative!
Have a great day!Quick and easy soup recipe using vegetable broth,any ideas?
i am assuming you already have the broth and you want to use it up.
just put your broth into a large pot and add any veggies you like: cabbage, carrots, celery, onion, garlic, potatoes, beans, peas, corn, anything you like. add herbs like parsley thyme, and rosemary, along with salt and pepper, and you will have a very nice soup.
my Baba (grandma) makes these all the time. she calls them ';kitchen sink soups'; because you can through in anything but the kitchen sink.:)
hope i helped
just add anything ... spice it up with curry or chili or add cream (if fine with you or egg or noodles etc etc.. half the fun is discovering how different ingredients mix and match...
As my grandma once said when I asked what she wanted in her soup: ';Just drag it through the garden hon and cook whatever falls in';.
1minced garlic,1minced onion,2 veg cube or 3cups veg broth,1-2tsp salt, 3 large potatoes.boil.thats all
EASY A - B - C SOUP
2 c. cubed, cooked chicken or turkey
2 c. Green Giant frozen mixed vegetables
1/2 c. chopped celery
1/4 c. chopped onion
1/4 tsp. thyme leaves
1 bay leaf
6 c. chicken broth
1 c. alphabet macaroni
Salt
Pepper
In 4 quart saucepan or Dutch oven, combine chicken, mixed vegetables, celery, onion, thyme, bay leaf, and broth. Bring to a boil; reduce heat and stir in macaroni. Simmer 12 to 15 minutes or until vegetables and macaroni are tender. Remove bay leaf; season to taste. 10 servings.jabbawockeez mask
Secondly............who needs a recipe............chop up all veggies you can find.......place in large pot...................cover with water.............bring to a boil then reduce to a simmer for a couple of hours..............season..........
serve with bread a cheese
My friend who is the third generation of her family to be vegetarian taught me that when I asked her about making veggie soup.
Never tastes the same way twice and is really deliciousQuick and easy soup recipe using vegetable broth,any ideas?
This is strait from the vegan book beside me...
Classic Minestrone
This famous italian soup has been much imitated around the world - with varying results. The homemade version is a delicious revelation and mouth-wateringly healthy with pasta, beans, and fresh vegetables.
Serves 4
1 large leek, thinly sliced
2 carrots, chopped
1 courgette, thinly sliced
4 oz whole green beans, halved
2 sticks celery, thinly sliced
3 tbsp olive oil
6 1/4 cups vegetable stock (or water)
14 oz can chopped tomatoes
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves, chopped
or 1/2 tsp dried thyme
salt and ground black pepper
14 oz can cannellini or kidney beans
1/3 cup small pasta shapes
fresh parsley, chopped, to garnish
1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lower the hear and sweat the vegetables for 15 minutes, shaking the pan occasionally.
2. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for 30 minutes.
3. Add the beans and their liquor together with the pasta, and simmer for a further 10 minutes. Check the seasoning and serve hot with parsley.
Cook's Tip
---------------
Minestrone is also delicious served cold on a hot summer's day. In fact, the flavour improves if made a day or two ahead and stored in the refrigerator. It can also be frozen and reheated.
I love this soup!
And I just wrote all of that out of the book, be appreciative!
Have a great day!Quick and easy soup recipe using vegetable broth,any ideas?
i am assuming you already have the broth and you want to use it up.
just put your broth into a large pot and add any veggies you like: cabbage, carrots, celery, onion, garlic, potatoes, beans, peas, corn, anything you like. add herbs like parsley thyme, and rosemary, along with salt and pepper, and you will have a very nice soup.
my Baba (grandma) makes these all the time. she calls them ';kitchen sink soups'; because you can through in anything but the kitchen sink.:)
hope i helped
just add anything ... spice it up with curry or chili or add cream (if fine with you or egg or noodles etc etc.. half the fun is discovering how different ingredients mix and match...
As my grandma once said when I asked what she wanted in her soup: ';Just drag it through the garden hon and cook whatever falls in';.
1minced garlic,1minced onion,2 veg cube or 3cups veg broth,1-2tsp salt, 3 large potatoes.boil.thats all
EASY A - B - C SOUP
2 c. cubed, cooked chicken or turkey
2 c. Green Giant frozen mixed vegetables
1/2 c. chopped celery
1/4 c. chopped onion
1/4 tsp. thyme leaves
1 bay leaf
6 c. chicken broth
1 c. alphabet macaroni
Salt
Pepper
In 4 quart saucepan or Dutch oven, combine chicken, mixed vegetables, celery, onion, thyme, bay leaf, and broth. Bring to a boil; reduce heat and stir in macaroni. Simmer 12 to 15 minutes or until vegetables and macaroni are tender. Remove bay leaf; season to taste. 10 servings.
How can I get a great recipe for Tom Yum soup? (Thai food)?
THAI CHICKEN STOCK
Thai chicken stock is the base for Tom Yum Soup
--------------------------------------鈥?br>
1 Chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass - lower thick portion only, pounded
10 kaffir lime leaves
--------------------------------------鈥?br>
* Place chicken carcass in stockpot
Add water, galangal and lemon grass
Roll lime leaves and crush lightly with hand, then add to pot.
Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.
TOM YUM SOUP
2 quarts Thai Chicken Stock (above)
1 cup Shrinp, peeled and cleaned
2 (15 ounce) can Straw Mushroom
drained and rinsed
6 to 8 Roasted Thai chilies
6 tbsp. Fish Sauce
6 tbsp. Lime juice
3 tbsp. Chili paste in soybean oil
4 to 6 Kaffir lime leaves
To Garnish - Cilantro sprigs
* Bring Thai Chicken Broth to simmer over medium-high heat in medium pot
* Add shrimp, mushrooms and chilies, cook until shrim turns pink, about 1 minute
* Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantroHow can I get a great recipe for Tom Yum soup? (Thai food)?
http://www.thaitable.com/Thai/recipes/To鈥?/a>How can I get a great recipe for Tom Yum soup? (Thai food)?
This soup can be made with Shrimp or Chicken
Here is the recipe
Thai chicken stock is the base for Tom Yum Soup
--------------------------------------鈥?br>
1 Chicken carcass
8 to 10 cups water
3/4 to 1 cup thinly sliced galangal
6 stalks lemon grass - lower thick portion only, pounded
10 kaffir lime leaves
--------------------------------------鈥?br>
* Place chicken carcass in stockpot
Add water, galangal and lemon grass
Roll lime leaves and crush lightly with hand, then add to pot.
Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.
TOM YUM SOUP
2 quarts Thai Chicken Stock (above)
1 cup Shrinp, peeled and cleaned
2 (15 ounce) can Straw Mushroom
drained and rinsed
6 to 8 Roasted Thai chilies
6 tbsp. Fish Sauce
6 tbsp. Lime juice
3 tbsp. Chili paste in soybean oil
4 to 6 Kaffir lime leaves
To Garnish - Cilantro sprigs
* Bring Thai Chicken Broth to simmer over medium-high heat in medium pot
* Add shrimp, mushrooms and chilies, cook until shrim turns pink, about 1 minute
* Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantroHow can I get a great recipe for Tom Yum soup? (Thai food)?
http://www.thaitable.com/Thai/recipes/To鈥?/a>How can I get a great recipe for Tom Yum soup? (Thai food)?
This soup can be made with Shrimp or Chicken
Here is the recipe
Is there is a recipe out there for pumpkin and cheddar soup?
I was away at the weekend and I discovered a most delicious soup - pumpkin and cheddar. I'd like to have a go at making it myself, but can't find a decent recipe for it on the web. Can anyone help?Is there is a recipe out there for pumpkin and cheddar soup?
Ms Knighttale, if you know how to make the pumpkin soup part without me going right into it, about 3 to 5 minutes before your ready to serve, add in shredded cheddar cheese stir and let it melt through. Now serve it with a dollop of yogurt and a couple sprigs of chives for garnish.
If you want the pumpkin soup portion contact me here at yahoo answers, and I will give you a quick recipe no stress no mess.
ChrisIs there is a recipe out there for pumpkin and cheddar soup?
I have used this recipe before and have gotten no problems whatsoever (it is a little on the rich side though so don'tt go over board on the cheddar)
First you scoop the pumpkin out of its shell, and put in a pan with boiling water, par boil for about 5 min on a high heat just so the pumpkin softens.
while that is happening, if you chop onions, garlic, celery and spring onions. fry them off in a small amount of oil over a low heat until soft.
Add the pumpkin to the mix and cover with equal measures of water and milk, also adding a stock of your choice (but i find chicken stock gives it a nice richness).
Heat gently over a low temp/flame for about 20 min, then take off the heat and blend mixture until smooth, adding in cheddar to taste as you go. Return the pan to the heat for another 10-15 min or until you find the flavours have combined to taste.
Serve with a bit of single cream and chive on top if you so wish
good luck xxx
CHEESE PUMPKIN SOUP
1/2 c. sliced green onions with tops
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 c. milk
1 can (10 3/4 oz.) chicken broth
1 can (16 oz.) pumpkin
1 1/2 c. shredded Cheddar cheese
Sliced tomatoes, shredded
Cheese %26amp; sliced green onions, optional
1. In large, heavy saucepan, lightly saute green onions in the butter.
2. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.
3. Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese. Stir until melted.
4. Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions. Makes 4 servings.
Heat 2 tbsp olive oil in large pan, add 2 medium chopped onions.
Stir fry for 3-4 minutes until softened, add 2 chopped cloves of garlic.
Cut up 2 lbs of pumpkin into 1'; chunks, add to pan, cook 2 minutes.
Pour in 6-7 cups of vegetable or chicken bouillon.
Add zest %26amp; juice of 1 orange, 3 tbsp fresh thyme.
Cover %26amp; simmer for 20 minutes until tender.
Transfer to a blender in batches, or mash in a bowl until smooth.
Return to the pan, add 1/2 cup of milk, %26amp; 1/2 cup grated cheddar.
Ladle into 4 warmed bowls, sprinkle more cheese on top, serve with crusty bread.
try this:
www.kitchenlink.com/mf/31/13838
Pumpkin Soup with White Cheddar Cheese:
2 1/2 cups canned pumpkin
3 cups whole milk
1 1/2 cups water
1/3 cups cooked rice
2 Tbsp of butter
1 tsp parsley, chopped
salt
pepper
white cheddar cheese
Mix pumpkin with water. Bring to an almost boil. Add milk. Reheat. Add other ingredients. Cook for 15 minutes in a double boiler. Ladle into bowls. Add cheese to the top.
This recipe seems to be well liked!
http://hill-kleerup.org/blog/margie/0066鈥?/a>
that sounds well yuk
Ms Knighttale, if you know how to make the pumpkin soup part without me going right into it, about 3 to 5 minutes before your ready to serve, add in shredded cheddar cheese stir and let it melt through. Now serve it with a dollop of yogurt and a couple sprigs of chives for garnish.
If you want the pumpkin soup portion contact me here at yahoo answers, and I will give you a quick recipe no stress no mess.
ChrisIs there is a recipe out there for pumpkin and cheddar soup?
I have used this recipe before and have gotten no problems whatsoever (it is a little on the rich side though so don'tt go over board on the cheddar)
First you scoop the pumpkin out of its shell, and put in a pan with boiling water, par boil for about 5 min on a high heat just so the pumpkin softens.
while that is happening, if you chop onions, garlic, celery and spring onions. fry them off in a small amount of oil over a low heat until soft.
Add the pumpkin to the mix and cover with equal measures of water and milk, also adding a stock of your choice (but i find chicken stock gives it a nice richness).
Heat gently over a low temp/flame for about 20 min, then take off the heat and blend mixture until smooth, adding in cheddar to taste as you go. Return the pan to the heat for another 10-15 min or until you find the flavours have combined to taste.
Serve with a bit of single cream and chive on top if you so wish
good luck xxx
CHEESE PUMPKIN SOUP
1/2 c. sliced green onions with tops
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 c. milk
1 can (10 3/4 oz.) chicken broth
1 can (16 oz.) pumpkin
1 1/2 c. shredded Cheddar cheese
Sliced tomatoes, shredded
Cheese %26amp; sliced green onions, optional
1. In large, heavy saucepan, lightly saute green onions in the butter.
2. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.
3. Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese. Stir until melted.
4. Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions. Makes 4 servings.
Heat 2 tbsp olive oil in large pan, add 2 medium chopped onions.
Stir fry for 3-4 minutes until softened, add 2 chopped cloves of garlic.
Cut up 2 lbs of pumpkin into 1'; chunks, add to pan, cook 2 minutes.
Pour in 6-7 cups of vegetable or chicken bouillon.
Add zest %26amp; juice of 1 orange, 3 tbsp fresh thyme.
Cover %26amp; simmer for 20 minutes until tender.
Transfer to a blender in batches, or mash in a bowl until smooth.
Return to the pan, add 1/2 cup of milk, %26amp; 1/2 cup grated cheddar.
Ladle into 4 warmed bowls, sprinkle more cheese on top, serve with crusty bread.
try this:
www.kitchenlink.com/mf/31/13838
Pumpkin Soup with White Cheddar Cheese:
2 1/2 cups canned pumpkin
3 cups whole milk
1 1/2 cups water
1/3 cups cooked rice
2 Tbsp of butter
1 tsp parsley, chopped
salt
pepper
white cheddar cheese
Mix pumpkin with water. Bring to an almost boil. Add milk. Reheat. Add other ingredients. Cook for 15 minutes in a double boiler. Ladle into bowls. Add cheese to the top.
This recipe seems to be well liked!
http://hill-kleerup.org/blog/margie/0066鈥?/a>
that sounds well yuk
Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
I'm looking for a recipe made totally from scratch by braising the meat and adding seasonings and vegs around it.Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
I always 'brown' my chuck roast with salt and pepper before I roast it, and then lay it on a bed of onions in the roasting pan, adding vegetables later. I am not fond of overseasoning a chuck roast, because that cut of meat tastes beefy and delicious all on it's own. But browing it in a skillet before you roast it adds a lot of flavor due to the 'Malliard Reaction'. I suppose you could dredge it in a little flour to give it a better crust when you brown it, but it's delicious with just a little butter or olive oil.Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
Easy Chuck Roast
Ingredients:
2-4 pounds of chuck roast*
1-2 teaspoons ground cardamom
2-4 teaspoons garlic powder
2-4 teaspoons coarse ground black pepper
1/2 cup soy sauce, divided
Instructions:
1. Press ground cardamom, garlic powder, and coarse ground pepper generously into each side of chuck roast.
2. Pour soy sauce over each side. (You can leave roast to marinate in refrigerator for a while if you wish; it will taste good either way though.)
3. Using a medium-large sized stock pot (depending on the size of your roast), put 1/2 inch water in pan and then put in your marinated roast.
4. Cover and heat on medium-medium low heat until boiling (may take a while to boil) and then simmer slowly for about 4 more hours. When roast is done, thicken the juices left in the pan to make a very tasty gravy**.
To make gravy, mix about 1/2 cup milk with about 1/4 cup flour, removing lumps. Whisk into juices left in pan (after removing meat) and boil for a couple minutes or until thickened. Add salt if needed.
I cook all my roasts a very unique way.I braise my meat and put in roaster.Then I take shredded carrots and put on top of the meat.Now take diced onions,celery,bell peppers,and tomatoes around the meat.Chunk up your potatoes and lay around all the veggies.Pour beef stock (from the pan drippings) to cover everything.Sprinkle with garlic powder and cover with foil.Bake in oven at 350 for 2 hours.Turn off oven and allow it to rest under foil.Now get the side dishes and eat a great dinner.The carrots make a nice thickener for gravy...
(The balsamic vinegar helps make an awesome sauce!)
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the ';chunkies'; and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
This is an old Sunday dinner stand-by. Always tastes great and is easy. Brown your roast in a dutch oven(is like a large soup kettle for top of stove). Put a little oil into bottom and season the meat with salt/pepper. (Can use any seasonings you like) We just use the salt and pepper. Use a fairly high heat and brown/sear the meat till dark brown, but not burnt. Add in enough water to just cover the bottom of pan about an inch. Slice onion over the top of meat. Replace lid. Cook 1 1/2 hrs or till meat is tender. Keep water on the meat during this cooking period. Do Not let it get dry on the bottom.
Now add in peeled and cut up carrots,(I just use the bags of baby carrots already to use.) Just dump them in on top of the meat. Then peel potatoes and cut into small chunks. About an inch wide. Add as many of each as you need to feed your family. Check the water level and add more IF necessary. Can put some of the potatoes/carrots down in the water/broth to cook. Replace lid and simmer till veggies are tender. To serve, scoop out veggies into a bowl. Take meat out to a platter and cover each to keep warm. Heat up the liquid in the bottom adding water if needed. Don't usually need any more.
Cook and thicken to make gravy. This is why you want to really brown the meat at first. If you have, the gravy will be really dark and tastey. Serve and enjoy!
This may sound complicated, but is not. Is always good and many compliments to the cook. All you need is dessert and maybe a tossed salad for a fancy meal. Enjoy.
I rub the roast with garlic powder, garlic salt, seasonling salt and pepper. I toss it in a large skillet ( on high )with a dab of olive oil and sear the outside till its brown. ( Locking in juices ) Then you throw it in a roaster with a lid, (or a baking dish with foil over it) add carrots and potatos and some times celery and bake on very low!! About 250 degrees, for about 6 hours. DELISH!!
1 (4-pound) beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, sliced
2 carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
5 cloves garlic, smashed
2 tablespoons all-purpose flour
1/2 cup red wine
1 (15-ounce) can chopped tomatoes, in juice
2 cups beef broth, homemade, or low-sodium, low-fat
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
1 tablespoon red wine vinegar
Roasted Vegetables:
5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled, cut into 6 wedges
2 medium parsnips, peeled, cut into thirds
About 5 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
I always 'brown' my chuck roast with salt and pepper before I roast it, and then lay it on a bed of onions in the roasting pan, adding vegetables later. I am not fond of overseasoning a chuck roast, because that cut of meat tastes beefy and delicious all on it's own. But browing it in a skillet before you roast it adds a lot of flavor due to the 'Malliard Reaction'. I suppose you could dredge it in a little flour to give it a better crust when you brown it, but it's delicious with just a little butter or olive oil.Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
Easy Chuck Roast
Ingredients:
2-4 pounds of chuck roast*
1-2 teaspoons ground cardamom
2-4 teaspoons garlic powder
2-4 teaspoons coarse ground black pepper
1/2 cup soy sauce, divided
Instructions:
1. Press ground cardamom, garlic powder, and coarse ground pepper generously into each side of chuck roast.
2. Pour soy sauce over each side. (You can leave roast to marinate in refrigerator for a while if you wish; it will taste good either way though.)
3. Using a medium-large sized stock pot (depending on the size of your roast), put 1/2 inch water in pan and then put in your marinated roast.
4. Cover and heat on medium-medium low heat until boiling (may take a while to boil) and then simmer slowly for about 4 more hours. When roast is done, thicken the juices left in the pan to make a very tasty gravy**.
To make gravy, mix about 1/2 cup milk with about 1/4 cup flour, removing lumps. Whisk into juices left in pan (after removing meat) and boil for a couple minutes or until thickened. Add salt if needed.
I cook all my roasts a very unique way.I braise my meat and put in roaster.Then I take shredded carrots and put on top of the meat.Now take diced onions,celery,bell peppers,and tomatoes around the meat.Chunk up your potatoes and lay around all the veggies.Pour beef stock (from the pan drippings) to cover everything.Sprinkle with garlic powder and cover with foil.Bake in oven at 350 for 2 hours.Turn off oven and allow it to rest under foil.Now get the side dishes and eat a great dinner.The carrots make a nice thickener for gravy...
(The balsamic vinegar helps make an awesome sauce!)
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the ';chunkies'; and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
This is an old Sunday dinner stand-by. Always tastes great and is easy. Brown your roast in a dutch oven(is like a large soup kettle for top of stove). Put a little oil into bottom and season the meat with salt/pepper. (Can use any seasonings you like) We just use the salt and pepper. Use a fairly high heat and brown/sear the meat till dark brown, but not burnt. Add in enough water to just cover the bottom of pan about an inch. Slice onion over the top of meat. Replace lid. Cook 1 1/2 hrs or till meat is tender. Keep water on the meat during this cooking period. Do Not let it get dry on the bottom.
Now add in peeled and cut up carrots,(I just use the bags of baby carrots already to use.) Just dump them in on top of the meat. Then peel potatoes and cut into small chunks. About an inch wide. Add as many of each as you need to feed your family. Check the water level and add more IF necessary. Can put some of the potatoes/carrots down in the water/broth to cook. Replace lid and simmer till veggies are tender. To serve, scoop out veggies into a bowl. Take meat out to a platter and cover each to keep warm. Heat up the liquid in the bottom adding water if needed. Don't usually need any more.
Cook and thicken to make gravy. This is why you want to really brown the meat at first. If you have, the gravy will be really dark and tastey. Serve and enjoy!
This may sound complicated, but is not. Is always good and many compliments to the cook. All you need is dessert and maybe a tossed salad for a fancy meal. Enjoy.
I rub the roast with garlic powder, garlic salt, seasonling salt and pepper. I toss it in a large skillet ( on high )with a dab of olive oil and sear the outside till its brown. ( Locking in juices ) Then you throw it in a roaster with a lid, (or a baking dish with foil over it) add carrots and potatos and some times celery and bake on very low!! About 250 degrees, for about 6 hours. DELISH!!
1 (4-pound) beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, sliced
2 carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
5 cloves garlic, smashed
2 tablespoons all-purpose flour
1/2 cup red wine
1 (15-ounce) can chopped tomatoes, in juice
2 cups beef broth, homemade, or low-sodium, low-fat
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
1 tablespoon red wine vinegar
Roasted Vegetables:
5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled, cut into 6 wedges
2 medium parsnips, peeled, cut into thirds
About 5 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
I need a recipe for leftover turkey soup?
Me too, saw one this morning on CBS morning news but just caught the tail end so I don't have the exact quantity of each ingredient. It's a good ole Louisiana fattening recipe so here goes: Besides the turkey you saute onion in butter or bacon grease %26amp; add potatoes, cooked %26amp; kinda smashed or you can use 3 cans of potato soup, grated cheddar cheese, crumbled fried bacon, 1 tall skinny half %26amp; half (2 pints, 1 qt.?) %26amp; wild rice, I'm thinking Uncle Ben's, it's good. I'd have to add some chopped green onions. Let it sit overnight. Not sure if there was chicken broth in it or not. Thinking I might try it, sounds like a good chowder.I need a recipe for leftover turkey soup?
I will cook down the turkey leftovers and debone
make a roux and add some veggies and next thang ya know I have a good gumbo a kickin. One year I used the remnants of a fried turkey. I boiled the bones and thickened the soup with a nice roux. I added some nice vegetables and it was a hit at thanksgiving. Because it is made quickly I was able to take it on thanksgiving to the feast. It was a hit. Some of the folks who came down from S.Carolina said it was the best thanksgiving ever. Who Knew?I need a recipe for leftover turkey soup?
Chop turkey. Add 1 10 oz. package of frozen mixed vegetables, 1 package of chopped baby leaf spinach, 1 chopped onion, 2-3 ribs of chopped celery, 1 whole small jar of small green olives with pimentos (with juice), then a handful or two of barley, rice or Orzo. For seasoning, add only a small amount of salt, 1/2 tsp. pepper and about 2 tablespoons of Italian Seasoning. I usually use chicken broth for my broth, but if you have bullion or chicken soup base, you can use water. I also add 1/4 can of Rotel tomatoes. Heat and cook until your barley, rice or orzo are done.
Chicken soup base works much better than turkey soup base. Don't know why.
This recipes is very low calorie and works well with Weight Watchers. Depending on how much barley, rice or orzo you add, it is either zero points or 1 point.
Thicken your turkey soup, add lots of veggies and have ';Chicken Stew'; instead of beef stew.
I made some tonight %26amp; this is what I did-
1 cup sliced, chopped, diced, whatever carrots
1 cup sliced celery
1 cup diced onion
2 cups chopped turkey
2 cups homeade (or store bought) egg noodles
8-10 cups chicken stock or broth (or water with bullion disolved into it)
2 TB. butter
Saute onions in butter. Add broth. Add carrots and celery. Bring to a boil for 10 minutes or so. Then add turkey for 3-5 minutes. Bring heat down and add noodles. Simmer/boil for 8-10 minutes until noodles are tender. Serves 4-6.
I will cook down the turkey leftovers and debone
make a roux and add some veggies and next thang ya know I have a good gumbo a kickin. One year I used the remnants of a fried turkey. I boiled the bones and thickened the soup with a nice roux. I added some nice vegetables and it was a hit at thanksgiving. Because it is made quickly I was able to take it on thanksgiving to the feast. It was a hit. Some of the folks who came down from S.Carolina said it was the best thanksgiving ever. Who Knew?I need a recipe for leftover turkey soup?
Chop turkey. Add 1 10 oz. package of frozen mixed vegetables, 1 package of chopped baby leaf spinach, 1 chopped onion, 2-3 ribs of chopped celery, 1 whole small jar of small green olives with pimentos (with juice), then a handful or two of barley, rice or Orzo. For seasoning, add only a small amount of salt, 1/2 tsp. pepper and about 2 tablespoons of Italian Seasoning. I usually use chicken broth for my broth, but if you have bullion or chicken soup base, you can use water. I also add 1/4 can of Rotel tomatoes. Heat and cook until your barley, rice or orzo are done.
Chicken soup base works much better than turkey soup base. Don't know why.
This recipes is very low calorie and works well with Weight Watchers. Depending on how much barley, rice or orzo you add, it is either zero points or 1 point.
Thicken your turkey soup, add lots of veggies and have ';Chicken Stew'; instead of beef stew.
I made some tonight %26amp; this is what I did-
1 cup sliced, chopped, diced, whatever carrots
1 cup sliced celery
1 cup diced onion
2 cups chopped turkey
2 cups homeade (or store bought) egg noodles
8-10 cups chicken stock or broth (or water with bullion disolved into it)
2 TB. butter
Saute onions in butter. Add broth. Add carrots and celery. Bring to a boil for 10 minutes or so. Then add turkey for 3-5 minutes. Bring heat down and add noodles. Simmer/boil for 8-10 minutes until noodles are tender. Serves 4-6.
I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.
Home Canned : Chicken Noodle Soup
5 pints 2 hours 1 hour prep
3 1/2 lbs ready to cook chickens, cut up
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1 cup diced celery
1/2 cup chopped onions
1/2 cup chopped carrots
Cover chicken with 3 quarts of water. Add thyme and oregano. Bring to boiling. Simmer covered 1 hour. Remove chicken from the broth. cool. Remove meat from the bones, dice. Strain broth, skim off fat. Return to kettle. add the chicken, celery,onion,carrots, 1 tablespoon salt. and 1/4 teaspoon pepper. Bring to a boil. reduce heat and cook covered 10 minutes. Stir occasionally.
Pour hot soup into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
BEFORE SERVING:.
For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.
add 1/2 cup cook noodles.I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.
HOMEMADE CHICKEN NOODLE SOUP
1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.
NOODLES:
2 eggs
1 tsp. salt
Water
Flour
Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4'; to 1/2'; strips. Separate and let dry at least 2 hours then add to soup.I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.
It has been years since I canned but I recall putting noodles in my soups was usually a failure. Try making just the soup and then adding the noodles, rice or matzo balls after opening and heating - it will come out better. I know that professional canning plants like Campbell's actually add raw noodles in prior to heat sealing and let them cook at that time - I tried it and it was gooey. I don't think they use the same recipe for noodles as available on the shelves.
Anyway here is a good Canning recipe site: http://www.homecanning.com/usa/
Good Luck!
5 pints 2 hours 1 hour prep
3 1/2 lbs ready to cook chickens, cut up
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1 cup diced celery
1/2 cup chopped onions
1/2 cup chopped carrots
Cover chicken with 3 quarts of water. Add thyme and oregano. Bring to boiling. Simmer covered 1 hour. Remove chicken from the broth. cool. Remove meat from the bones, dice. Strain broth, skim off fat. Return to kettle. add the chicken, celery,onion,carrots, 1 tablespoon salt. and 1/4 teaspoon pepper. Bring to a boil. reduce heat and cook covered 10 minutes. Stir occasionally.
Pour hot soup into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure cooker at 10 pounds, 75 minutes pints or 90 minutes for quarts.
BEFORE SERVING:.
For each pint add 1 cup of water. boil uncovered at least 10 minutes. BEFORE SERVING:.
add 1/2 cup cook noodles.I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.
HOMEMADE CHICKEN NOODLE SOUP
1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.
NOODLES:
2 eggs
1 tsp. salt
Water
Flour
Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4'; to 1/2'; strips. Separate and let dry at least 2 hours then add to soup.I do my own canning at home and wanted to know if someone had a good recipe for condensed chicken noodle soup.
It has been years since I canned but I recall putting noodles in my soups was usually a failure. Try making just the soup and then adding the noodles, rice or matzo balls after opening and heating - it will come out better. I know that professional canning plants like Campbell's actually add raw noodles in prior to heat sealing and let them cook at that time - I tried it and it was gooey. I don't think they use the same recipe for noodles as available on the shelves.
Anyway here is a good Canning recipe site: http://www.homecanning.com/usa/
Good Luck!
Any one have a good recipe for broccli and cheese soup?
chicken broth Velveeta cheese and frozen broccoliAny one have a good recipe for broccli and cheese soup?
Campbell's mmm mmm good!Any one have a good recipe for broccli and cheese soup?
sorry don't know.
Broccoli-cheese Soup
2 cups butternut squash steamed until soft
3/4 cup low sodium beef broth
2 teaspoons margarine
1/4 cup onion finely chopped
1 tablespoon all-purpose flour
1 cup lowfat 1% milk
3 ounces cheddar cheese lowfat shredded
1 tablespoon Parmesan cheese freshly grated
2 cups broccoli florets steamed %26amp; chopped
I n s t r u c t i o n s :
In blender or food processor, add cooked squash and broth; puree untilsmooth and set aside.
Meanwhile, in large nonstick saucepan, melt margarine over medium-highheat. Add onion and cook, stirring constantly, until soft, 4-5 minutes.Sprinkle with flour; cook 1 minute more.
Gradually add squash mixture and milk; cook, stirring gently, until justbelow boiling. Add cheddar and Parmesan cheeses; whisk until fullymelted. Stir in broccoli; serve immediately.
Serving - about 1 cup. 201 calories, 10 g fat, 5 g saturated fat, 26 mgcholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein,314 mg calcium per serving.
1/4 milk, 1/2 fat, 1 vegetable, 1 protein, 1 bread, 20 calories perserving.
BROCCOLI CHEESE SOUP
1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. broccoli
1 med. carrot, grated
2 to 3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. processed American cheese, cubed
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 tbsp. minced onion flakes
1 tbsp. Worcestershire sauce
Pepper to taste
Heat water and bouillon cube to boiling; add broccoli and carrot. Cook 5 minutes or until tender; remove from heat (remembering not to drain). In separate saucepan, melt butter; slowly stir in flour. Gradually add milk; cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli and carrot mixture; heat and serve. 10 to 12 servings.
check here for more broccli and cheese soup recipes http://www.cooks.com/rec/search?q=broccl鈥?/a>
I have made and it is very good but doesn't make a lot.
Land O'Lakes Recipe
Reprinted from: landolakes.com
BROCCOLI %26amp; CHEESE SOUP
Make this quick and easy cheese soup for dinner tonight!
Preparation 10 min.
Cooking 22 min.
Ingredients:
* 1 (14 1/2-ounce) can chicken broth
* 1 (10-ounce) package frozen chopped broccoli
* 1 cup fat free skim milk
* 2 tablespoons all-purpose flour
* 6 ounces (1 1/2 cups) LAND O LAKES庐 Deli American Cheese, cubed 1/2-inch
Instructions:
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).
Yield: 4 (1-cup) servings
Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g
4cups broccoli florets, 2 1/2cups vegetable broth, 1/4 cup light cream or heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup shredded sharp cheddar cheese..combine broccoli %26amp; broth in saucepan-bring to boil, reduce to simmer for 10 mins. Put in blender, broccoli and 1/2 broth-puree--adding rest of broth- put back in saucepan-stir in cream,salt%26amp;pepper-simmer until heated through-remove from heat-add the cheese, stir until melted-4 one cup servings-u can double the recipe. enjoyrevlon cosmetics
Campbell's mmm mmm good!Any one have a good recipe for broccli and cheese soup?
sorry don't know.
Broccoli-cheese Soup
2 cups butternut squash steamed until soft
3/4 cup low sodium beef broth
2 teaspoons margarine
1/4 cup onion finely chopped
1 tablespoon all-purpose flour
1 cup lowfat 1% milk
3 ounces cheddar cheese lowfat shredded
1 tablespoon Parmesan cheese freshly grated
2 cups broccoli florets steamed %26amp; chopped
I n s t r u c t i o n s :
In blender or food processor, add cooked squash and broth; puree untilsmooth and set aside.
Meanwhile, in large nonstick saucepan, melt margarine over medium-highheat. Add onion and cook, stirring constantly, until soft, 4-5 minutes.Sprinkle with flour; cook 1 minute more.
Gradually add squash mixture and milk; cook, stirring gently, until justbelow boiling. Add cheddar and Parmesan cheeses; whisk until fullymelted. Stir in broccoli; serve immediately.
Serving - about 1 cup. 201 calories, 10 g fat, 5 g saturated fat, 26 mgcholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein,314 mg calcium per serving.
1/4 milk, 1/2 fat, 1 vegetable, 1 protein, 1 bread, 20 calories perserving.
BROCCOLI CHEESE SOUP
1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. broccoli
1 med. carrot, grated
2 to 3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. processed American cheese, cubed
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 tbsp. minced onion flakes
1 tbsp. Worcestershire sauce
Pepper to taste
Heat water and bouillon cube to boiling; add broccoli and carrot. Cook 5 minutes or until tender; remove from heat (remembering not to drain). In separate saucepan, melt butter; slowly stir in flour. Gradually add milk; cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli and carrot mixture; heat and serve. 10 to 12 servings.
check here for more broccli and cheese soup recipes http://www.cooks.com/rec/search?q=broccl鈥?/a>
I have made and it is very good but doesn't make a lot.
Land O'Lakes Recipe
Reprinted from: landolakes.com
BROCCOLI %26amp; CHEESE SOUP
Make this quick and easy cheese soup for dinner tonight!
Preparation 10 min.
Cooking 22 min.
Ingredients:
* 1 (14 1/2-ounce) can chicken broth
* 1 (10-ounce) package frozen chopped broccoli
* 1 cup fat free skim milk
* 2 tablespoons all-purpose flour
* 6 ounces (1 1/2 cups) LAND O LAKES庐 Deli American Cheese, cubed 1/2-inch
Instructions:
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).
Yield: 4 (1-cup) servings
Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g
4cups broccoli florets, 2 1/2cups vegetable broth, 1/4 cup light cream or heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup shredded sharp cheddar cheese..combine broccoli %26amp; broth in saucepan-bring to boil, reduce to simmer for 10 mins. Put in blender, broccoli and 1/2 broth-puree--adding rest of broth- put back in saucepan-stir in cream,salt%26amp;pepper-simmer until heated through-remove from heat-add the cheese, stir until melted-4 one cup servings-u can double the recipe. enjoy
I need Tomato soup ,cucumber soup recipe in urdu, means in roman urdu?
Veggie soup recipe in urduI need Tomato soup ,cucumber soup recipe in urdu, means in roman urdu?
http://www.khanapakana.com/RecipeSearch.鈥?/a>
http://www.khanapakana.com/RecipeSearch.鈥?/a>
Does anyone have the recipe for Chicken & Lemon Soup - I believe this is a greek recipe.?
Greek Avgolemono Soup
8 cups chicken broth.
3 medium eggs.
1/2 cup rice.
Juice from two lemons.
Salt.
1. Bring chicken broth to a boil. Salt to taste.
2. Add rice, cover, and simmer for 20 minutes.
3. Remove from fire.
4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs.
5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup.
6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice.
7. Stir well over heat, but do not allow to boil.
Serves 6Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Chicken Avgolemono Soup. Check out allrecipes.com and the foodnetwork website for the recipe.Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Go to www. Recipes Allrecipes.com this has all you need
Avgolemono
3 - 13 3/4 oz. cans chicken broth
1/4 cup long grain rice
4 eggs
3 tablespoons lemon juice
lemon slices
In a 3 qt. saucepan over high heat, heat broth and rice to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. In small bowl with wire whisk or had beater, beat eggs and lemon juice until frothy. Into egg mixture stir small amount of hot broth; pour egg mixture into broth, stirring. Cook over low heat, stirring, until soup is hot. (Do not boil). Serve topped with lemon slices.
Serves 6
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice %26amp; pepper.
Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.
Add chicken and heat through but do not let boil or eggs will curdle.
To serve, ladle into bowls %26amp; garnish with lemon slices.
8 cups chicken broth.
3 medium eggs.
1/2 cup rice.
Juice from two lemons.
Salt.
1. Bring chicken broth to a boil. Salt to taste.
2. Add rice, cover, and simmer for 20 minutes.
3. Remove from fire.
4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs.
5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup.
6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice.
7. Stir well over heat, but do not allow to boil.
Serves 6Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Chicken Avgolemono Soup. Check out allrecipes.com and the foodnetwork website for the recipe.Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Go to www. Recipes Allrecipes.com this has all you need
Avgolemono
3 - 13 3/4 oz. cans chicken broth
1/4 cup long grain rice
4 eggs
3 tablespoons lemon juice
lemon slices
In a 3 qt. saucepan over high heat, heat broth and rice to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. In small bowl with wire whisk or had beater, beat eggs and lemon juice until frothy. Into egg mixture stir small amount of hot broth; pour egg mixture into broth, stirring. Cook over low heat, stirring, until soup is hot. (Do not boil). Serve topped with lemon slices.
Serves 6
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice %26amp; pepper.
Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.
Add chicken and heat through but do not let boil or eggs will curdle.
To serve, ladle into bowls %26amp; garnish with lemon slices.
I have a pot of creme fraiche & need a good recipe to use it in, either soup or pasta, Thanks Piggy?
Boil up some pasta, when cooked mix in creme fraiche and cheese, this makes it nice and light then cook streaky bacon and courgette and add it to the pasta. Sprinkle cheesen on top and serve with crusty bread- delicious!I have a pot of creme fraiche %26amp; need a good recipe to use it in, either soup or pasta, Thanks Piggy?
just mix in to hot or cold pasta with anthing you have a round like - sundried tomatoes, pesto, basil leaves
or capers, chorizo and olive
or cold with tuna, corn and red onion slices
You can simmer creme freiche to make a lovely sauce
or simmer with white wine and parmasan for a sauce for pasta, chicken or fish.
You can make a good pea soup with 1lb peas, 1/2 pint stock, 10 mint leaves boil for 3 minutes add the cream freish and boil for another 3 minutes and whizz - enjoyI have a pot of creme fraiche %26amp; need a good recipe to use it in, either soup or pasta, Thanks Piggy?
ITALIAN PRAWN PASTA
INGREDIENTS:
340g (12oz) cooked peeled prawns, fresh or defrosted
340g (12oz) pasta shapes
1 x 15ml spoon (1 tablespoon) oil
1 medium onion, finely chopped
1 x 200g can chopped tomatoes
125ml (4 fl oz) dry white wine or apple juice
250ml (9 fl oz) creme fraiche or double cream
fresh dill, to garnish
METHOD:
Cook the pasta according to pack instructions and keep warm
Meanwhile, heat the oil in a pan and cook the onion until soft. Add tomatoes and cook for 1 minute.
Pour in the wine or apple juice and simmer for 5 minutes.Stir in the creme fraiche or cream and continue to simmer
Add prawns to the sauce and cook for I minute or until heated through. Serve on a bed of pasta and garnish with dill
Serves 4
Soften some inions. In a seperate pan sauted some finely chopped mushrooms. Add them to the onions with a small amount of vegetable stock and reduce down. Stir in the creme fraiche and some salt, pepper and lemon juice.
Either just stir in the pasta and serve or sprinkle some parmesan on top and grill. Delish!
flake up some smoked mackerel - peppered is good
mix into creme fraiche with lots of freshly ground black pepper and a big bunch of freshly chopped parsley
pile onto either hot pasta or salad leaves
seve with a squeeze of lemon juice
delish
pasta carbonara
just buy some chocolate cake,
put it on the side,
it tastes amazing ! x
just mix in to hot or cold pasta with anthing you have a round like - sundried tomatoes, pesto, basil leaves
or capers, chorizo and olive
or cold with tuna, corn and red onion slices
You can simmer creme freiche to make a lovely sauce
or simmer with white wine and parmasan for a sauce for pasta, chicken or fish.
You can make a good pea soup with 1lb peas, 1/2 pint stock, 10 mint leaves boil for 3 minutes add the cream freish and boil for another 3 minutes and whizz - enjoyI have a pot of creme fraiche %26amp; need a good recipe to use it in, either soup or pasta, Thanks Piggy?
ITALIAN PRAWN PASTA
INGREDIENTS:
340g (12oz) cooked peeled prawns, fresh or defrosted
340g (12oz) pasta shapes
1 x 15ml spoon (1 tablespoon) oil
1 medium onion, finely chopped
1 x 200g can chopped tomatoes
125ml (4 fl oz) dry white wine or apple juice
250ml (9 fl oz) creme fraiche or double cream
fresh dill, to garnish
METHOD:
Cook the pasta according to pack instructions and keep warm
Meanwhile, heat the oil in a pan and cook the onion until soft. Add tomatoes and cook for 1 minute.
Pour in the wine or apple juice and simmer for 5 minutes.Stir in the creme fraiche or cream and continue to simmer
Add prawns to the sauce and cook for I minute or until heated through. Serve on a bed of pasta and garnish with dill
Serves 4
Soften some inions. In a seperate pan sauted some finely chopped mushrooms. Add them to the onions with a small amount of vegetable stock and reduce down. Stir in the creme fraiche and some salt, pepper and lemon juice.
Either just stir in the pasta and serve or sprinkle some parmesan on top and grill. Delish!
flake up some smoked mackerel - peppered is good
mix into creme fraiche with lots of freshly ground black pepper and a big bunch of freshly chopped parsley
pile onto either hot pasta or salad leaves
seve with a squeeze of lemon juice
delish
pasta carbonara
just buy some chocolate cake,
put it on the side,
it tastes amazing ! x
Does anyone know the 'actual' Jason's Deli recipe for the Broccoli Cheese soup?
I've searched online for it and found ';similar'; one but can't quite get that exact one...Thanks everyone!Does anyone know the 'actual' Jason's Deli recipe for the Broccoli Cheese soup?
There's a website called Secret Recipes or Top Secret Restaurant Recipes, something like that where you can get all the secret recipes you could ever want. I can't remember the exact web address, but give that a shot.Does anyone know the 'actual' Jason's Deli recipe for the Broccoli Cheese soup?
there is a website www.recipegoldmine.com you can try there they have many many restaurants recipes... just about any that you can think of
There's a website called Secret Recipes or Top Secret Restaurant Recipes, something like that where you can get all the secret recipes you could ever want. I can't remember the exact web address, but give that a shot.Does anyone know the 'actual' Jason's Deli recipe for the Broccoli Cheese soup?
there is a website www.recipegoldmine.com you can try there they have many many restaurants recipes... just about any that you can think of
I need a recipe for broccoli soup.?
Creamy Broccoli Soup
INGREDIENTS:
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (optional)
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS:
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Broccoli Cheese Soup
INGREDIENTS:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
DIRECTIONS:
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)I need a recipe for broccoli soup.?
CREAM OF BROCCOLI SOUP
2 cans cream of chicken soup
1 lg. pkg. frozen broccoli (cooked in 1 1/2 cups salted water)
1/2 c. milk
1 c. Half %26amp; Half or cream
Cayenne pepper
Salt and pepper
Blend broccoli with water from cooking. Use blender letting small pieces remain. Add to soup with 1/2 cup milk, 1 cup Half %26amp; Half or cream. Add cayenne pepper, salt and pepper to taste.
***************
CREAM OF BROCCOLI SOUP
2 tbsp. butter
1 onion, chopped
1 bunch broccoli, chopped
1 clove garlic, chopped
Water
1-2 tsp. curry powder
Salt and pepper to taste
1 c. cream (for a rich soup)
OR 1 can evaporated skim milk (low cal)
Melt butter in pot. Add onion and curry powder and saute until onion is tender. Add broccoli, garlic and water to barely cover the broccoli. Bring to boil and cook until broccoli is tender but not overcooked. Puree soup in blender and add either cream or evaporated milk. Add salt and pepper to taste. Heat to just boiling and serve. Do no boil.I need a recipe for broccoli soup.?
go to allrecipes.com
I didn't read a word you said, I just want the points
Food Network website has several - Broccoli Potato, Cheesy Broccoli Soup, etc
cut up a block of velveeta. chop up a couple of stocks of brocolli add 1 cup of milk chop up a couple of carrots and an onion if you like and bring slowly to a boil stirring often.
www.dianaskitchen.com
This is my creation, maybe not too original but love it!
1 broccoli
1/2 medium size onion chopped
1 garlic clove
1/2 red bell pepper chopped in little squares
3tablespoons olive oil
2 cups water
2 cups half/half cream
2teaspoons corn starch
salt%26amp;pepper
Place broccoli in pot + 2 cups of water, hi heat for 10 mins. during that time, on frying pan place olive oil, minced garlic, chopped onion, red pepper,saute for 1 min, set aside, place the broccoli along with some of the water in blender, place it back on the same pot dont dispose water, place the cornstarch (2 tbspoons) in 1/2 glass of room temp water dissolve, and mix in with the broccoli cooking at medium heat, mix constantly ( starch will make a nice texture on soup) blend in the onion, garlic and red pepper,also the 2 cups of half and half,let it simmer for 2 mins, dont forget salt and fresh black pepper, enjoy!
as an option have some home made croutons and 1 spoon of sour cream on top when served... Yum! sounds like a lot of work, but youll have a lovely broccoli soup in less than 20 mins. ( low fat, high fiber, good vitamins and protein + lots of iron ) if you want to make it light use 2% milk (instead of half and half), and instead of 2 tbspoons conrstarch use 3.
INGREDIENTS:
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (optional)
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS:
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Broccoli Cheese Soup
INGREDIENTS:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
DIRECTIONS:
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)I need a recipe for broccoli soup.?
CREAM OF BROCCOLI SOUP
2 cans cream of chicken soup
1 lg. pkg. frozen broccoli (cooked in 1 1/2 cups salted water)
1/2 c. milk
1 c. Half %26amp; Half or cream
Cayenne pepper
Salt and pepper
Blend broccoli with water from cooking. Use blender letting small pieces remain. Add to soup with 1/2 cup milk, 1 cup Half %26amp; Half or cream. Add cayenne pepper, salt and pepper to taste.
***************
CREAM OF BROCCOLI SOUP
2 tbsp. butter
1 onion, chopped
1 bunch broccoli, chopped
1 clove garlic, chopped
Water
1-2 tsp. curry powder
Salt and pepper to taste
1 c. cream (for a rich soup)
OR 1 can evaporated skim milk (low cal)
Melt butter in pot. Add onion and curry powder and saute until onion is tender. Add broccoli, garlic and water to barely cover the broccoli. Bring to boil and cook until broccoli is tender but not overcooked. Puree soup in blender and add either cream or evaporated milk. Add salt and pepper to taste. Heat to just boiling and serve. Do no boil.I need a recipe for broccoli soup.?
go to allrecipes.com
I didn't read a word you said, I just want the points
Food Network website has several - Broccoli Potato, Cheesy Broccoli Soup, etc
cut up a block of velveeta. chop up a couple of stocks of brocolli add 1 cup of milk chop up a couple of carrots and an onion if you like and bring slowly to a boil stirring often.
www.dianaskitchen.com
This is my creation, maybe not too original but love it!
1 broccoli
1/2 medium size onion chopped
1 garlic clove
1/2 red bell pepper chopped in little squares
3tablespoons olive oil
2 cups water
2 cups half/half cream
2teaspoons corn starch
salt%26amp;pepper
Place broccoli in pot + 2 cups of water, hi heat for 10 mins. during that time, on frying pan place olive oil, minced garlic, chopped onion, red pepper,saute for 1 min, set aside, place the broccoli along with some of the water in blender, place it back on the same pot dont dispose water, place the cornstarch (2 tbspoons) in 1/2 glass of room temp water dissolve, and mix in with the broccoli cooking at medium heat, mix constantly ( starch will make a nice texture on soup) blend in the onion, garlic and red pepper,also the 2 cups of half and half,let it simmer for 2 mins, dont forget salt and fresh black pepper, enjoy!
as an option have some home made croutons and 1 spoon of sour cream on top when served... Yum! sounds like a lot of work, but youll have a lovely broccoli soup in less than 20 mins. ( low fat, high fiber, good vitamins and protein + lots of iron ) if you want to make it light use 2% milk (instead of half and half), and instead of 2 tbspoons conrstarch use 3.
Does anyone know the weight watchers recipe for vegetable soup that is 0 points?
I just buy the progresso soups...southwestern veggie is my fave... I add whole grain crackers and tabascoDoes anyone know the weight watchers recipe for vegetable soup that is 0 points?
something is 0 points it must me made with just watter lol...revlon cosmetics
something is 0 points it must me made with just watter lol...
Anyone know the recipe for cabbage soup?
Or where I could find some? Also is there any nation wide organic food stores? Your answers are appreciated!Anyone know the recipe for cabbage soup?
Oh, Goody someone else who likes cabbage soup.
Here is ';the'; recipe for one of my favorites.
I was pretty happy when I read your question. Try this recipe and will NOT be disappointed. Enjoy. I found this recipe in 1979.
Cabbage Patch Soup
1 lb. ground beef
1 small onion, chopped
陆 c. celery, sliced
2 c. stewed tomatoes, do not drain
2 c. water
2 c. kidney beans
1 tsp. salt
1/8 tsp. pepper
1 tsp. chili powder
2 c. cabbage, chopped
4 large potatoes, cooked and mashed
Boil potatoes until tender, drain and make mashed potatoes. This will be used to top soup when ready to eat. Brown ground beef, onion and celery until done. Combine tomatoes, water, beans, salt, pepper and chili powder in large pot. Add beef mixture and cabbage; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Serve with mashed potatoes.Anyone know the recipe for cabbage soup?
46 ounces plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned skinned and shredded
1 cup celery, finely diced
Mix everything together and bring to a boil.
Reduce heat and simmer for 30 mins.
**Longer if you prefer your veggies to be soft** Refrigerate until cool.
Serve chilled with sour cream.
Um. Cabbage. Water. Sodium. Diced tomato. Onions. Rice.
Boiled.
Served.
Cabbage soup isn't really a meal for the wealthy. It was most likely created by poor Russians (yes, did the research) because of lack of food. They sometimes added fish for taste and nutrients. Just add spices.
If you mean the Fat Burning Cabbage Based Soup, here it is (if you're looking for something else, try www.allrecipes.com )
Basic Fat Burning Soup
6 large green onions 2 green peppers (bell Peppers)
2 cans tomatoes (diced) 1 bunch celery
1 large head of cabbage 1 package Lipton soup mix (onion is the best)
Season with: salt, pepper, curry, parsley, if desired, or bouillon, or hot sauce.
Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes. Cut to simmer and continue cooking until veggies are tender. This soup can be eaten anytime you are hungry, Eat as much as you want, whenever you want. This soup will not add calories. The more you eat the more weight you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods, you would suffer malnutrition
go to www.allrecipies.com they have a bunch of recipies there I guess they have that.
Oh, Goody someone else who likes cabbage soup.
Here is ';the'; recipe for one of my favorites.
I was pretty happy when I read your question. Try this recipe and will NOT be disappointed. Enjoy. I found this recipe in 1979.
Cabbage Patch Soup
1 lb. ground beef
1 small onion, chopped
陆 c. celery, sliced
2 c. stewed tomatoes, do not drain
2 c. water
2 c. kidney beans
1 tsp. salt
1/8 tsp. pepper
1 tsp. chili powder
2 c. cabbage, chopped
4 large potatoes, cooked and mashed
Boil potatoes until tender, drain and make mashed potatoes. This will be used to top soup when ready to eat. Brown ground beef, onion and celery until done. Combine tomatoes, water, beans, salt, pepper and chili powder in large pot. Add beef mixture and cabbage; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Serve with mashed potatoes.Anyone know the recipe for cabbage soup?
46 ounces plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned skinned and shredded
1 cup celery, finely diced
Mix everything together and bring to a boil.
Reduce heat and simmer for 30 mins.
**Longer if you prefer your veggies to be soft** Refrigerate until cool.
Serve chilled with sour cream.
Um. Cabbage. Water. Sodium. Diced tomato. Onions. Rice.
Boiled.
Served.
Cabbage soup isn't really a meal for the wealthy. It was most likely created by poor Russians (yes, did the research) because of lack of food. They sometimes added fish for taste and nutrients. Just add spices.
If you mean the Fat Burning Cabbage Based Soup, here it is (if you're looking for something else, try www.allrecipes.com )
Basic Fat Burning Soup
6 large green onions 2 green peppers (bell Peppers)
2 cans tomatoes (diced) 1 bunch celery
1 large head of cabbage 1 package Lipton soup mix (onion is the best)
Season with: salt, pepper, curry, parsley, if desired, or bouillon, or hot sauce.
Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes. Cut to simmer and continue cooking until veggies are tender. This soup can be eaten anytime you are hungry, Eat as much as you want, whenever you want. This soup will not add calories. The more you eat the more weight you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods, you would suffer malnutrition
go to www.allrecipies.com they have a bunch of recipies there I guess they have that.
Recipe for Japanese soup?
Whenever I go to a restaurant like Kanki or Kurama, they serve a light and tasty soup which I guess is basically miso soup, with a light broth, mushrooms, and green onion. What's a good recipe?Recipe for Japanese soup?
I have a vegetarian recipe for Japanese Miso Soup, because we don't eat bonito extract which is often present in instant miso soup or miso.
http://crystalbyblog.blogspot.com/2007/0鈥?/a>
In my country, we can get miso very easy, just add to stock. The stock that is commonly used is dashi stock, using kelps or seaweed and bonito.Recipe for Japanese soup?
A simple way to make miso soup for one is to just heat up water and once it's read, put a spoonfull of miso in it and stir. Taste it to see if it's too light or heavy and adjust as needed. Then you can the toppings you like, such as onions, mushrooms, tofu. I'm also strict vegetarian so I don't add dashi (fish flake stock) but Japanese swear by that stuff and it's in everything, include miso soup. They'd put it in toothpaste if they could!
There are plenty of Japanese soup recipes around.
But here's a very good link, so you can view the videos to make the Jap. soup.
http://www.videojug.com/film/how-to-make鈥?/a> %26lt; Miso Soup :)
http://www.chabad.org/library/article_cd鈥?/a> %26lt; just the recipe
I have a vegetarian recipe for Japanese Miso Soup, because we don't eat bonito extract which is often present in instant miso soup or miso.
http://crystalbyblog.blogspot.com/2007/0鈥?/a>
In my country, we can get miso very easy, just add to stock. The stock that is commonly used is dashi stock, using kelps or seaweed and bonito.Recipe for Japanese soup?
A simple way to make miso soup for one is to just heat up water and once it's read, put a spoonfull of miso in it and stir. Taste it to see if it's too light or heavy and adjust as needed. Then you can the toppings you like, such as onions, mushrooms, tofu. I'm also strict vegetarian so I don't add dashi (fish flake stock) but Japanese swear by that stuff and it's in everything, include miso soup. They'd put it in toothpaste if they could!
There are plenty of Japanese soup recipes around.
But here's a very good link, so you can view the videos to make the Jap. soup.
http://www.videojug.com/film/how-to-make鈥?/a> %26lt; Miso Soup :)
http://www.chabad.org/library/article_cd鈥?/a> %26lt; just the recipe
Does anyone have a recipe for vegetarian split pea soup?
I want one that is thick, not watery whatsoever.Does anyone have a recipe for vegetarian split pea soup?
This is very thick, and incredible. My husband likes it topped with a spoonful of sour cream.
California Pizza Kitchen Dakota Smashed Pea %26amp; Barley Soup
2 cups split peas
6 cups water
2 14.5-ounce cans vegetable broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Chopped green onion for garnish
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.
Makes 8 servings.Does anyone have a recipe for vegetarian split pea soup?
Get some vegetalbe broth, add some diced carrots and onions, add the split peas. Make sure you have enough broth to cover the ingredients but not too much, bring to a boil, turn the heat down and just cook it till the peas turn mushy and smooth..about 2 hours. Add any seasonings you like. If it gets too thick you can add some water or broth to thin it down.
This is very thick, and incredible. My husband likes it topped with a spoonful of sour cream.
California Pizza Kitchen Dakota Smashed Pea %26amp; Barley Soup
2 cups split peas
6 cups water
2 14.5-ounce cans vegetable broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Chopped green onion for garnish
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.
Makes 8 servings.Does anyone have a recipe for vegetarian split pea soup?
Get some vegetalbe broth, add some diced carrots and onions, add the split peas. Make sure you have enough broth to cover the ingredients but not too much, bring to a boil, turn the heat down and just cook it till the peas turn mushy and smooth..about 2 hours. Add any seasonings you like. If it gets too thick you can add some water or broth to thin it down.
Anyone have a kick butt recipe for Cabbage Soup?
You like borscht American lady? I cook borscht now send you in Postal service, yes?Anyone have a kick butt recipe for Cabbage Soup?
This is a recipe for Cabbage Soup but not Borst.
CABBAGE SOUP
1/2 medium onion - sliced and halved again
1 garlic clove - minced
5 sliced bacon - sliced into pieces
1/2 cabbage - heart removed - sliced into very thin strips and halved again
black pepper and salt to taste
1 bay leaf
1 tsp chicken or beef base (like bouillon cube)
Saute onion garlic and bacon until the onions are translucent and the bacon is starting to turn brown. Drain off all but 1 T grease and add to your soup pot. Add water with the chicken base or use chicken or beef broth. Add the bay leaf and black pepper. Bring to boil, turn the heat down to a simmer, and cook for 10 minutes to finish cooking the onions. Add the cabbage, increase the amount of liquid to cover all, bring back to a boil, reduce the heat and simmer and cook until the cabbage is tender (apx 10-15 minutes). Remove the bay leaf and serve. I like to add a dollop of cream to the soup just before serving, stirring it into the broth. Gives it that extra mouth-feel without all the calories of cooking it in cream.
You can add mushrooms to your soup as well - very good. You can bump up the amount of bacon in the recipe and also add ham if you'd like for just that much extra flavor.Anyone have a kick butt recipe for Cabbage Soup?
Healing Cabbage Soup
Ingredients-
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Preparation-
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Stuffed cabbage roll soup.
Celery diced
onions diced
1 green or reg pepper diced
cabbage coarse chop
leftover spaghetti meat sauce
cooked rice
1 can diced tomartoes in juice
1 can tomatoe sauce
beef base or boullion to taste
garlic gran pepper black, oregano
Bring water to a boil add onions %26amp; celery %26amp; base boil again add diced tom and sauce and cabbage boil till cabbage is almost done add spaghetti meat sauce and rice. heat to a boil then serve.
1 can (14OZ) sauerkraut, rinse well in cold water and drain
1/2 head of cabbage, sliced fine
1 can pinto beans, drained
1 can (14oz) pickled beets, cubed, do NOT drain
1 baking potato, peeled and cubed
1.5 qt fat free chicken broth
1/2 tsp cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
1 tsp sugar...
fry 3 slices of bacon, drain fat, and chop
combine all other ingredients in a stock pot, add bacon, boil very slowly 30 minutes... enjoy...
THIS IS DELICIOUS
GERMAN CABBAGE AND RICE SOUP
SERVES 4
3 tablespoons butter, preferably unsalted
4-5 cups shredded cabbage
1 large onion, chopped (about 1-1/2 cups)
3 cans (14.5 ounces each) low-salt chicken broth
1/2 cup water
Salt and pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup uncooked long grain rice
1 cup shredded Swiss cheese
Heat butter in large pot or Dutch oven over medium-high heat. Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.). Add broth, salt, pepper, and nutmeg. Cover and simmer about 10 minutes. Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning. Serve in individual soup bowls. Pass shredded cheese separately.
Best Cabbage Soup Ever (Even kid's love it.)
Ingredients:
Paprika and flour browned together
Onion
Shredded Carrot
Garlic
2 cans diced tomatoes
Medium sized head of cabbage
1 pacakge of Sausage (either Eckrich Beef Smoked or I use Healthy Choice)
Potatoes (if desired)
Directions:
1. Take approx. 2 cups of flour and put in a pan - add about two tablespoons of paprika and turn on low heat - stir constantly so it does not burn (yes you are browning this dry)- when this mixture turns the color of sand (more like reddish sand) it is done. I generally just dump flour in the pan and add paprika until it turns the right color. This is the main spice and ';secret'; to the recipe.
2. In a large pot saute onion and garlic with a small amount of butter or olive oil for about 3 minutes - stir constantly
3. Add about two cups of water
4. Add approximately 8 tablespoons of the paprika/flour browned mixture and mix in so their are no lumps
5. Add both cans of tomatoes and stir
6. Add in the cabbage chopped up
7. Add in the shredded carrot
7. Simmer for a couple of hours - until cabbage is done - I sometimes simmer this all day if I am home just to cook in the tastes.
8. During the last 20 minutes add in the sausage and potatoes (if desired) you can make this without the sausage and potatoes also. If you do add potatoes then just cook until they are done.
Additions: if you like spicy flavors you can add in some lawrys RED PEPPER SEASONED SALT(I usually just keep this on the table for anyone who wants to add in.)
Tastes best the second day!
I think the unemployed starving artist from Berlin has a recipe
This is a recipe for Cabbage Soup but not Borst.
CABBAGE SOUP
1/2 medium onion - sliced and halved again
1 garlic clove - minced
5 sliced bacon - sliced into pieces
1/2 cabbage - heart removed - sliced into very thin strips and halved again
black pepper and salt to taste
1 bay leaf
1 tsp chicken or beef base (like bouillon cube)
Saute onion garlic and bacon until the onions are translucent and the bacon is starting to turn brown. Drain off all but 1 T grease and add to your soup pot. Add water with the chicken base or use chicken or beef broth. Add the bay leaf and black pepper. Bring to boil, turn the heat down to a simmer, and cook for 10 minutes to finish cooking the onions. Add the cabbage, increase the amount of liquid to cover all, bring back to a boil, reduce the heat and simmer and cook until the cabbage is tender (apx 10-15 minutes). Remove the bay leaf and serve. I like to add a dollop of cream to the soup just before serving, stirring it into the broth. Gives it that extra mouth-feel without all the calories of cooking it in cream.
You can add mushrooms to your soup as well - very good. You can bump up the amount of bacon in the recipe and also add ham if you'd like for just that much extra flavor.Anyone have a kick butt recipe for Cabbage Soup?
Healing Cabbage Soup
Ingredients-
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Preparation-
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
Stuffed cabbage roll soup.
Celery diced
onions diced
1 green or reg pepper diced
cabbage coarse chop
leftover spaghetti meat sauce
cooked rice
1 can diced tomartoes in juice
1 can tomatoe sauce
beef base or boullion to taste
garlic gran pepper black, oregano
Bring water to a boil add onions %26amp; celery %26amp; base boil again add diced tom and sauce and cabbage boil till cabbage is almost done add spaghetti meat sauce and rice. heat to a boil then serve.
1 can (14OZ) sauerkraut, rinse well in cold water and drain
1/2 head of cabbage, sliced fine
1 can pinto beans, drained
1 can (14oz) pickled beets, cubed, do NOT drain
1 baking potato, peeled and cubed
1.5 qt fat free chicken broth
1/2 tsp cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
1 tsp sugar...
fry 3 slices of bacon, drain fat, and chop
combine all other ingredients in a stock pot, add bacon, boil very slowly 30 minutes... enjoy...
THIS IS DELICIOUS
GERMAN CABBAGE AND RICE SOUP
SERVES 4
3 tablespoons butter, preferably unsalted
4-5 cups shredded cabbage
1 large onion, chopped (about 1-1/2 cups)
3 cans (14.5 ounces each) low-salt chicken broth
1/2 cup water
Salt and pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup uncooked long grain rice
1 cup shredded Swiss cheese
Heat butter in large pot or Dutch oven over medium-high heat. Add cabbage and onions. Cover; cook until cabbage is golden-brown, stirring often, about 10 minutes. (Cabbage heads tend to have different amounts of moisture depending on several factors, including the time of year. You might need to add a little moisture or, conversely, you might have to remove the lid to get it to brown.). Add broth, salt, pepper, and nutmeg. Cover and simmer about 10 minutes. Add rice. Continue to simmer, covered for about 20 minutes, stirring often. Taste for seasoning. Serve in individual soup bowls. Pass shredded cheese separately.
Best Cabbage Soup Ever (Even kid's love it.)
Ingredients:
Paprika and flour browned together
Onion
Shredded Carrot
Garlic
2 cans diced tomatoes
Medium sized head of cabbage
1 pacakge of Sausage (either Eckrich Beef Smoked or I use Healthy Choice)
Potatoes (if desired)
Directions:
1. Take approx. 2 cups of flour and put in a pan - add about two tablespoons of paprika and turn on low heat - stir constantly so it does not burn (yes you are browning this dry)- when this mixture turns the color of sand (more like reddish sand) it is done. I generally just dump flour in the pan and add paprika until it turns the right color. This is the main spice and ';secret'; to the recipe.
2. In a large pot saute onion and garlic with a small amount of butter or olive oil for about 3 minutes - stir constantly
3. Add about two cups of water
4. Add approximately 8 tablespoons of the paprika/flour browned mixture and mix in so their are no lumps
5. Add both cans of tomatoes and stir
6. Add in the cabbage chopped up
7. Add in the shredded carrot
7. Simmer for a couple of hours - until cabbage is done - I sometimes simmer this all day if I am home just to cook in the tastes.
8. During the last 20 minutes add in the sausage and potatoes (if desired) you can make this without the sausage and potatoes also. If you do add potatoes then just cook until they are done.
Additions: if you like spicy flavors you can add in some lawrys RED PEPPER SEASONED SALT(I usually just keep this on the table for anyone who wants to add in.)
Tastes best the second day!
I think the unemployed starving artist from Berlin has a recipe
Subscribe to:
Posts (Atom)