8 Servings
Beans mexican
Mexican Chili Beans Soup Quick 30 minutes or less mexican
1 Yellow on chopped
1 clove of crushed lic
2 tbsp ra virgin olive oil (EVOO)
1 tsp ground in
2 cans of ck Beans (undrained)
1 cup of chunky salsa
2 tbsp e juice
1. in a medium pot, sauté onions in EVOO until they are soft 2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes 3. Serve - goes well with some sour cream mixed in
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Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Taco Soup
8 Servings
Beef Mexican
Soup Quick Winter Low Carb Beef Mexican
1 pound und beef
1 can (12 oz) Rotel atoes
1 can (12 oz) Whole kernel n
1 can (12 oz) Pinto ns
1 can (12 oz) Kidney ns
1 package Ranch dressing mix
1 package o seasoning
3 can (12 oz) Water
Combine ingredients in a large stock pot or crock pot and allow to simmer for 2 hours. Serve with shredded cheese, sour cream, and either tortillia chips, or corn chips.
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Beef Mexican
Soup Quick Winter Low Carb Beef Mexican
1 pound und beef
1 can (12 oz) Rotel atoes
1 can (12 oz) Whole kernel n
1 can (12 oz) Pinto ns
1 can (12 oz) Kidney ns
1 package Ranch dressing mix
1 package o seasoning
3 can (12 oz) Water
Combine ingredients in a large stock pot or crock pot and allow to simmer for 2 hours. Serve with shredded cheese, sour cream, and either tortillia chips, or corn chips.
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Steve's Tomato-Basil Soup
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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Cabbage Soup
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6 Servings
Cabbage Asian
Low Sugar Diabetic Vegetarian Vegan Low Carb Low Fat Kid Friendly Winter Valentines Day Thanksgiving Superbowl Summer Spring New Year Hanukkah Fourth of July Fall Easter Christmas Slow cook Vegetables Soup Cabbage Asian
1 tablespoons ve oil as required
1 medium on as required
2 medium rot as required
1 bunch ery as required
24 pound ato as required
2 teaspoons lic as required
3 teaspoons ato paste as required
2 tablespoons chup as required
1 teaspoon lic as required
Heat oil in a large stock pot over medium-high heat. Saute garlic, onion, carrot, bayland celery, let it cook for 5 to 7 minutes or until onion is translucent and vegetables are tender. Add in tomatoes, tomato paste sauce and ketchup, and stir mixed cook for 2 minutes more, stirring frequently. Dissolve 3 chicken bouillon cubes or knorr in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add cabbage, sprinkle with garlic salt, and cook until tender, 20 minutes more. Adjust seasoning with salt and pepper, and serve.
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6 Servings
Cabbage Asian
Low Sugar Diabetic Vegetarian Vegan Low Carb Low Fat Kid Friendly Winter Valentines Day Thanksgiving Superbowl Summer Spring New Year Hanukkah Fourth of July Fall Easter Christmas Slow cook Vegetables Soup Cabbage Asian
1 tablespoons ve oil as required
1 medium on as required
2 medium rot as required
1 bunch ery as required
24 pound ato as required
2 teaspoons lic as required
3 teaspoons ato paste as required
2 tablespoons chup as required
1 teaspoon lic as required
Heat oil in a large stock pot over medium-high heat. Saute garlic, onion, carrot, bayland celery, let it cook for 5 to 7 minutes or until onion is translucent and vegetables are tender. Add in tomatoes, tomato paste sauce and ketchup, and stir mixed cook for 2 minutes more, stirring frequently. Dissolve 3 chicken bouillon cubes or knorr in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add cabbage, sprinkle with garlic salt, and cook until tender, 20 minutes more. Adjust seasoning with salt and pepper, and serve.
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CROCKPOT HAMBURGER SOUP
5 Servings
Beef American
American Kid Friendly Slow Cooker Tomatoes Potatoes Carrots Beef
1 pound und beef browned and drained
28 can crushed atoes
1 cup atoes peeled and diced
1 cup rots peeled and chopped
1 cup on sliced
1 cup ery sliced
4 cups hot water
1 tablespoon t
1/2 teaspoon per
1/2 teaspoon dried il
1/2 teaspoon dried me
1 leaf crumbled
Mix together all ingredients in a slow cooker. Heat on low setting for 6 to 8 hours or until vegetables are tender. Serves 4 to 6. Made at Jeff's, 4/09.
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Beef American
American Kid Friendly Slow Cooker Tomatoes Potatoes Carrots Beef
1 pound und beef browned and drained
28 can crushed atoes
1 cup atoes peeled and diced
1 cup rots peeled and chopped
1 cup on sliced
1 cup ery sliced
4 cups hot water
1 tablespoon t
1/2 teaspoon per
1/2 teaspoon dried il
1/2 teaspoon dried me
1 leaf crumbled
Mix together all ingredients in a slow cooker. Heat on low setting for 6 to 8 hours or until vegetables are tender. Serves 4 to 6. Made at Jeff's, 4/09.
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Vegan Veggie Soup
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4 Servings
Vegetables American
Vegan Vegetarian Main Dishes soup garbanzo beans Healthy Eating kidney beans
1 tablespoon ve Oil for the pan
0.5 an on diced
2 cloves lic minced
2 stalks ery diced
2 med. rots diced
3 cups vegetable ck
1 can diced atoes
1/2 cup of fresh il
0.5 tsp sley
1 cup ta (any fun size. I used ziti)
1 cup fresh Green Vegetable (I used p peas)
1 can Garbonzo ns (do not drain)
1 can Kidney ns (do not drain)
1 salt and per to taste
Heat the oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.
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4 Servings
Vegetables American
Vegan Vegetarian Main Dishes soup garbanzo beans Healthy Eating kidney beans
1 tablespoon ve Oil for the pan
0.5 an on diced
2 cloves lic minced
2 stalks ery diced
2 med. rots diced
3 cups vegetable ck
1 can diced atoes
1/2 cup of fresh il
0.5 tsp sley
1 cup ta (any fun size. I used ziti)
1 cup fresh Green Vegetable (I used p peas)
1 can Garbonzo ns (do not drain)
1 can Kidney ns (do not drain)
1 salt and per to taste
Heat the oil on medium heat and add the onions until translucent. Add the garlic, celery, carrots and saute until soft (about 5 minutes). Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer. Add the basil, parsley and pasta and cook for 10 minutes. Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.
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Asian Noodle Soup
6 Servings
Udon Asian
Vegetarian Vegan Soup Udon Asian
12 ounce Firm tofu cut into 1" es
2 tablespoon ola Oil divided
2 tablespoon lic minced
2 tablespoon ger minced
5 cup Vegetable th
6 ounce n noodles
1/8 cup sauce
1/8 cup Sweeted rice e
4 llions sliced
2 cups Fresh nach
1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels. 2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil. 3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes. 4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.
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Udon Asian
Vegetarian Vegan Soup Udon Asian
12 ounce Firm tofu cut into 1" es
2 tablespoon ola Oil divided
2 tablespoon lic minced
2 tablespoon ger minced
5 cup Vegetable th
6 ounce n noodles
1/8 cup sauce
1/8 cup Sweeted rice e
4 llions sliced
2 cups Fresh nach
1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels. 2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil. 3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes. 4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.
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Unstuffed Pepper Soup
12 Servings
Green Pepper American
Soup tomato Rice Green Pepper American
1 1/2 lbs und beef
3 ea Green per chopped
1 ea on chopped
2 can (14.5 oz) Beef th
2 can (10.75 oz) Condensed tomota soup undiluted
1 can (28 oz) atoes crushed, undrained
1 can (4 oz) hrooms drained
1 1/2 cups Cooked e
In a dtuch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat. Cover and simmer for at least 30 minutes, sitrring occasionally. Cook rice separately and add to each serving as desired.
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Green Pepper American
Soup tomato Rice Green Pepper American
1 1/2 lbs und beef
3 ea Green per chopped
1 ea on chopped
2 can (14.5 oz) Beef th
2 can (10.75 oz) Condensed tomota soup undiluted
1 can (28 oz) atoes crushed, undrained
1 can (4 oz) hrooms drained
1 1/2 cups Cooked e
In a dtuch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat. Cover and simmer for at least 30 minutes, sitrring occasionally. Cook rice separately and add to each serving as desired.
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Spinach Ricotta Soup
2 Servings
ricotta none
spinach ricotta cheese tortellini savory sweet bouillon none
28 oz water
2 tsp chicken flavored Better Than illon
1 cup nach ricotta tortellini
1 cup other ta
1 cup nach
1 cup otta
1 tsp meg
1. Boil the water with bouillon and add tortellini and pasta for 12 minutes. 2. Remove from heat and stir in spinach, ricotta and nutmeg. 3. Serve Hot.
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ricotta none
spinach ricotta cheese tortellini savory sweet bouillon none
28 oz water
2 tsp chicken flavored Better Than illon
1 cup nach ricotta tortellini
1 cup other ta
1 cup nach
1 cup otta
1 tsp meg
1. Boil the water with bouillon and add tortellini and pasta for 12 minutes. 2. Remove from heat and stir in spinach, ricotta and nutmeg. 3. Serve Hot.
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Tomato-Lentil Soup
6 Servings
Lentils Mediterranean
Vegetarian Legumes Mediterranean Lentils
2 T. ra virgin olive oil plus more for drizzling
1 on cut into 1/4 in. dice
2 rots quartered lengthwise and cut into 1/2 in pieces
1 ery rib halved lengthwise and cut into 1/2 in pieces
2 lic cloves minced
5 cups water
1 1 28 oz. can whole atoes w/their juices
1 c French green tils (7 oz) rinsed and drained
2 leaves
1 1 3 inch sprig of emary
1 Kosher salt and freshly und pepper
1 Shredded Gruyere cheese for serving
In a medium soup pot, heat the 2 tablespoons of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the water, tomatoes with their juices, lentils, bay leaves and rosemary. Bring the soup to a simmer, breaking up the tomatoes with the back of a spoon. Cover and simmer over low heat until the lentils are tender, about 30 minutes. Season the soup with salt and pepper and discard the bay leaves and rosemary sprig. Ladles the soup into bowls, drizzle with olive oil, sprinkle with cheese and serve.
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Lentils Mediterranean
Vegetarian Legumes Mediterranean Lentils
2 T. ra virgin olive oil plus more for drizzling
1 on cut into 1/4 in. dice
2 rots quartered lengthwise and cut into 1/2 in pieces
1 ery rib halved lengthwise and cut into 1/2 in pieces
2 lic cloves minced
5 cups water
1 1 28 oz. can whole atoes w/their juices
1 c French green tils (7 oz) rinsed and drained
2 leaves
1 1 3 inch sprig of emary
1 Kosher salt and freshly und pepper
1 Shredded Gruyere cheese for serving
In a medium soup pot, heat the 2 tablespoons of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the water, tomatoes with their juices, lentils, bay leaves and rosemary. Bring the soup to a simmer, breaking up the tomatoes with the back of a spoon. Cover and simmer over low heat until the lentils are tender, about 30 minutes. Season the soup with salt and pepper and discard the bay leaves and rosemary sprig. Ladles the soup into bowls, drizzle with olive oil, sprinkle with cheese and serve.
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Celery Soup
8 Servings
Celery American
Celery cauliflower Potatoes Light Soup Hot American
4 cups ery chopped in one inch pieces
1/2 head liflower cut into two inch pieces
1 small on; cut into one-inch pieces
8 cups cken broth
1/2 teaspoon t
1 tablespoon heavy am
Bring all ingredients, except the cream, to a boil in a large stock-pot. Reduce to simmer and skim impurities off the top. Simmer for 20-30 minutes until vegetables are tender. Mix with a hand blender and stir in cream. Return to pot and reheat if necessary. Season to taste.
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Celery American
Celery cauliflower Potatoes Light Soup Hot American
4 cups ery chopped in one inch pieces
1/2 head liflower cut into two inch pieces
1 small on; cut into one-inch pieces
8 cups cken broth
1/2 teaspoon t
1 tablespoon heavy am
Bring all ingredients, except the cream, to a boil in a large stock-pot. Reduce to simmer and skim impurities off the top. Simmer for 20-30 minutes until vegetables are tender. Mix with a hand blender and stir in cream. Return to pot and reheat if necessary. Season to taste.
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Easy Potato Soup
6 Servings
potatoes American
baked potato Soup potatoes American
4 large atoes peeled and cubed
2 cups water
1 teaspoon dried ced onion
1 lic clove minced
1/2 teaspoon t
1/4 teaspoon per
1 cup k
4 ounces process American cheese ed
2 tablespoons butter or garine
1 tablespoon chicken illon granules
2 teaspoons minced fresh sley
1 Real on pieces (optional)
1 Shredded ddar cheese (optional)
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid (in the saucepan) until almost smooth. Add remaining ingredients EXCEPT bacon and shredded cheddar; cook and stir until the American cheese is melted. Optional: Top each bowl of soup with sprinkled bacon and shredded cheddar cheese.
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potatoes American
baked potato Soup potatoes American
4 large atoes peeled and cubed
2 cups water
1 teaspoon dried ced onion
1 lic clove minced
1/2 teaspoon t
1/4 teaspoon per
1 cup k
4 ounces process American cheese ed
2 tablespoons butter or garine
1 tablespoon chicken illon granules
2 teaspoons minced fresh sley
1 Real on pieces (optional)
1 Shredded ddar cheese (optional)
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid (in the saucepan) until almost smooth. Add remaining ingredients EXCEPT bacon and shredded cheddar; cook and stir until the American cheese is melted. Optional: Top each bowl of soup with sprinkled bacon and shredded cheddar cheese.
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Jane's Potato Soup
6 Servings
Potatoes - Hash Browns American
potato soup paula deen Potatoes - Hash Browns American
1 bag frozen hash-brown atoes
3 cans cken broth
1 can cream of cken soup
1/2 cup chopped on
1/4 teaspoon ground ck pepper
1 package am cheese softened
GARNISH: minced green onions, ddar cheese
1 I used am of mushroom soup 1/2 cup chopped onion, and 4 oz of cream cheese for a thinner p
In a 6-quart electric slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined. Garnish with green onion, if desired.
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Potatoes - Hash Browns American
potato soup paula deen Potatoes - Hash Browns American
1 bag frozen hash-brown atoes
3 cans cken broth
1 can cream of cken soup
1/2 cup chopped on
1/4 teaspoon ground ck pepper
1 package am cheese softened
GARNISH: minced green onions, ddar cheese
1 I used am of mushroom soup 1/2 cup chopped onion, and 4 oz of cream cheese for a thinner p
In a 6-quart electric slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined. Garnish with green onion, if desired.
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Broccoli Cheese Soup
6 Servings
Broccoli American
Soup Vegetables Quick Broccoli American
1 tsp. ve oil
? 1/2 cup chopped on
? 1/4 cup ter
? 1/4 cup ur
? 2 cups whole k
? 2 cups cken broth
? 4 cups ccoli florets
? 1 cup rots
Pinch meg
? 4 oz. low-fat ddar cheese
? 4 oz. low-fat per jack cheese
? salt and per to taste
1 pkg cetta or several slices of bacon
1 tsp Granulated lic
Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes. Whisk in milk. Add chicken stock and garlic. Turn heat down and allow to simmer about 20 minutes. Add broccoli florets, carrots and onions. Continue simmering 30- 40 minutes, or until broccoli is tender. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.
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Broccoli American
Soup Vegetables Quick Broccoli American
1 tsp. ve oil
? 1/2 cup chopped on
? 1/4 cup ter
? 1/4 cup ur
? 2 cups whole k
? 2 cups cken broth
? 4 cups ccoli florets
? 1 cup rots
Pinch meg
? 4 oz. low-fat ddar cheese
? 4 oz. low-fat per jack cheese
? salt and per to taste
1 pkg cetta or several slices of bacon
1 tsp Granulated lic
Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes. Whisk in milk. Add chicken stock and garlic. Turn heat down and allow to simmer about 20 minutes. Add broccoli florets, carrots and onions. Continue simmering 30- 40 minutes, or until broccoli is tender. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.
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Coconut Chicken Soup
8 Servings
Chicken Thai
Soup Chicken Thai
1 tablespoon etable oil
2 tablespoons ger grated
5 teaspoons red ry paste
6 cups cken broth
3 tablespoons h sauce
1 tablespoon wn sugar
28 ounces onut milk
1 pound cken breasts
1/2 pound hrooms sliced
3 tablespoons e juice
1/2 cup antro
Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt. soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.
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Chicken Thai
Soup Chicken Thai
1 tablespoon etable oil
2 tablespoons ger grated
5 teaspoons red ry paste
6 cups cken broth
3 tablespoons h sauce
1 tablespoon wn sugar
28 ounces onut milk
1 pound cken breasts
1/2 pound hrooms sliced
3 tablespoons e juice
1/2 cup antro
Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt. soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.
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Tomato Soup
8 Servings
Tomatoes American
Vegetables Soup Tomatoes American
4 tablespoons unsalted ter
56 ounces diced atoes reserve juice
1 on chopped
2 tablespoons il
2 tablespoons wn sugar
1 tablespoon ato paste
2 tablespoons ur
2 cups cken broth
1/2 cup heavy am
salt and per
enne pepper
Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat) Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste. Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.
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Tomatoes American
Vegetables Soup Tomatoes American
4 tablespoons unsalted ter
56 ounces diced atoes reserve juice
1 on chopped
2 tablespoons il
2 tablespoons wn sugar
1 tablespoon ato paste
2 tablespoons ur
2 cups cken broth
1/2 cup heavy am
salt and per
enne pepper
Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat) Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste. Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.
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Chicken Chili Soup
12 Servings
Chicken American
Slow cook Main Dish Chicken American
1 pound cken breast about 4 breasts
1 tablespoon ve oil
6 cups water
6 cups cken stock
1/2 cup ato sauce
1 ato peeled and chopped
1 small on diced
1 cup n
1/2 rot sliced
1 ery stalk diced
1 cup atoes diced
15 ounces red kidney ns from can plus liquid
1/4 cup ento diced
1 jpeno diced
1/4 cup sley
1 clove lic
1 1/2 teaspoons li powder
1 teaspoon in
1/4 teaspoon t
enne pepper to taste
il to taste
gano to taste
Saute the chicken in the olive oil over medium to high heat. Don't rinse pot. Shred the chicken and add remaining ingredients. Bring to boil and reduce heat and simmer for at least 2 hours if not more. Stir often and chicken should shred into smaller pieces. Per Serving (excluding unknown items): 2706 Calories; 57g Fat (19.0% calories from fat); 191g Protein; 354g Carbohydrate; 80g Dietary Fiber; 232mg Cholesterol; 14627mg Sodium. Exchanges: 21 Grain(Starch); 17 1/2 Lean Meat; 6 Vegetable; 3 Fat.
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Chicken American
Slow cook Main Dish Chicken American
1 pound cken breast about 4 breasts
1 tablespoon ve oil
6 cups water
6 cups cken stock
1/2 cup ato sauce
1 ato peeled and chopped
1 small on diced
1 cup n
1/2 rot sliced
1 ery stalk diced
1 cup atoes diced
15 ounces red kidney ns from can plus liquid
1/4 cup ento diced
1 jpeno diced
1/4 cup sley
1 clove lic
1 1/2 teaspoons li powder
1 teaspoon in
1/4 teaspoon t
enne pepper to taste
il to taste
gano to taste
Saute the chicken in the olive oil over medium to high heat. Don't rinse pot. Shred the chicken and add remaining ingredients. Bring to boil and reduce heat and simmer for at least 2 hours if not more. Stir often and chicken should shred into smaller pieces. Per Serving (excluding unknown items): 2706 Calories; 57g Fat (19.0% calories from fat); 191g Protein; 354g Carbohydrate; 80g Dietary Fiber; 232mg Cholesterol; 14627mg Sodium. Exchanges: 21 Grain(Starch); 17 1/2 Lean Meat; 6 Vegetable; 3 Fat.
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Garden Vegetable Soup
4 Servings
Soup Uncategorized
Soups Bean Cabbage Carrot Onion Garlic Tomato Green beans Lunch Spring Comforting
2/3 c rot, Sliced
1/2 c on, Diced
2 Cloves lic, Minced
3 c th
1 1/2 c bage, Chopped
1/2 c Green ns
1 tb ato Paste
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans and seasoning; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. NOTES : Each serving provides: 1FR/V Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #369, by "susan and at;zim.com" and lt;susan and at;zim.com and gt; on Sun, 12 Jan 1997.
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Soup Uncategorized
Soups Bean Cabbage Carrot Onion Garlic Tomato Green beans Lunch Spring Comforting
2/3 c rot, Sliced
1/2 c on, Diced
2 Cloves lic, Minced
3 c th
1 1/2 c bage, Chopped
1/2 c Green ns
1 tb ato Paste
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans and seasoning; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. NOTES : Each serving provides: 1FR/V Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #369, by "susan and at;zim.com" and lt;susan and at;zim.com and gt; on Sun, 12 Jan 1997.
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Egg Drop Soup
6 Servings
Chicken broth Asian
Soup Chicken broth Asian
8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste
Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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Chicken broth Asian
Soup Chicken broth Asian
8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste
Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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Egg Drop Soup
6 Servings
Chicken broth Asian
Soup Chicken broth Asian
8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste
Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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Chicken broth Asian
Soup Chicken broth Asian
8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste
Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.
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