Simmer for 10 min:
2 C boiling water
2 C chopped potatoes
½ C carrot slices
½ C celery slices
¼ C onion
5 strips of bacon cut in pieces
White sauce:
1 ½ tsp. salt
¼ tsp. pepper
¼ C butter
¼ C flour
2 ½ C milk
When thickened, add:
¾ C Parmesan cheese
1 can creamed corn
Simmered vegetables (undrained)Submitted by Sherry Gunn
2/3 c. wild rice
2T butter
1T onion, diced
¼ c. flour
1 qt. chicken broth
½ t. salt
1/3 c. carrots, diced (not too much or it can get bitter)
1/3 c. celery, diced
½ bag frozen corn
1 c. half and half
Soak rice in cold water 1 hour.
Drain.
Put rice in bottom of a soup pot; pour boiling water over the rice (enough to cover.)
Cook 40 minutes, simmering over low heat.
Drain and set aside.
In soup pot, add butter and onion; saute until onions are clear.
Add flour and cook roux a minute or two.
Slowly add broth and stir until thick.
Add vegetables and rice.
Simmer 30 minutes until vegetables are tender.
Add corn and half and half.
Heat and serve.
Submitted by Alisa Ringger
| Italian Wedding Soup |
| Submitted by: Star Pooley Rated: 5 out of 5 by 367 members | Prep Time: 20 Minutes Cook Time: 30 Minutes | Ready In: 50 Minutes Yields: 4 servings |
"Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot."
INGREDIENTS:
| 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese | 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot |
DIRECTIONS:
| 1. | In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. |
| 2. | In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking. |
Submitted by Sherry Gunn
2 16-oz cans black beans, drained and rinsed well
1 1/2 cups vegetable broth
1 cup chunky medium salsa (hot if you desire!)
1 tsp ground cumin
Combine ingredients in a blender, and blend until the soup is your desired consistency. Freeze as a bach or in single serving sizes.
On cooking day:
Defrost soup, and heat in saucepan over low heat. Serve immediately.
yields 6 to 8 servings
Ingredients:
One 16-ounce can tomatoes
1 medium onion, cut up
2 cloves garlic
4 Tablespoons cilantro
½ teaspoon sugar
8 cups chicken broth
1 ½ pounds chicken breast, cut up
1 to 2 chipotle peppers, plus a small amount of adobe sauce
Shredded Montery Jack or sharp cheddar cheese
Tortilla chips
Directions:
In blender, combine tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Put mixture into large pot with broth, chicken, and peppers. Bring to boil, reduce heat, cover and simmer 20 minutes. Remove peppers. Serve with crushed tortilla chips and cheese.Submitted by Johanna Beal
Ingredients:
6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese
Submitted by Jen Hopkins
Submitted by Alise Ringger
Taco Soup
1 lb ground beef
1 medium onion
28 oz. diced tomatoes (petite sliced del monte is best)
1 cup water
15 oz. pinto beans, rinsed
16 oz. corn, drained
1 pkg. taco seasoning
Bring to a boil and simmer for 5 minutes. Serve with Fritos, cheese, and sour cream.
Awesome summer recipe! Almost no cooking!
Submitted by Cambria Sorensen
Ingredients:
1-1 1/2 pounds ground beef
2 medium onions, chopped
2-15oz cans stewed tomatoes
2-15oz cans pinto beans (UN drained)
1-15oz can corn (UN drained!)
1 package taco seasoning mix
Cheddar cheese
Green onions, sliced
Directions:
Brown beef. Add onions & sauté. In a large soup pot, combine all ingredients and simmer for 45 minutes. Serve hot. Pour into individual bowls and top with cheddar cheese & green onions.Submitted by Alise Ringger
(Double it for a family of more than 4) – I got this recipe from Kristen Johnson of Spokane. I will never be able to thank her enough!
1 head cauliflower--coarsely chopped
1 large onion--diced
1/4 c butter
1/2 c olive oil
6 cloves garlic--minced
5 c chicken broth
1 c heavy cream
salt and pepper
lemon wedges for garnish
parmesan cheese for garnish
homemade croutons
In a large stock pot sauté onion and garlic in olive oil and butter until soft. Add cauliflower and sauté until browned. Season with lots of salt and pepper. Lower heat, cover and cook for 10 minutes, stirring occasionally. Add broth, cover again and cook for 20-30 minutes until cauliflower is tender. Stir in cream. Garnish with freshly grated parmesan cheese, croutons and a squeeze of lemon juice.
To make homemade croutons:
Cut up a loaf of French bread into cubes. Sauté in a large hot skillet with olive oil, butter, and freshly minced garlic until crisp.
**The homemade croutons MAKE this soup extra special and hearty. This is a great meal with a salad on the side. The crouton recipe is my mom's...also good made with sourdough bread...fabulous in Caesar Salad which is how we usually use them.**
Submitted by Melissa Nobbs
Ingredients:
2 TBSP oilSubmitted by Leisel Malan
(from Cincinnati, OH) This is one of my favorite recipes!
Combine: 2 lbs. hamburger (don’t brown first)
2 chopped onions
1 qt. water
Simmer together for 30 minutes
Add: 2 cans (8 oz. each) tomato sauce
½ tsp. Allspice
¼ tsp. garlic powder
4 Tbsp. chili powder
1 tsp. red pepper
¼ tsp. cloves
½ oz. unsweetened chocolate
2 T. vinegar
1 bay leaf
2 tsp. Worcestershire sauce
2 tsp. cinnamon
1 ½ tsp. salt
4 drops Tabasco sauce
Simmer uncovered for 2-3 hours until thickened. Refrigerate overnight (to further thicken).
Cook Angel Hair spaghetti as directed. To serve, put spaghetti on each plate. Cover with heated chili. Load on lots of grated cheddar cheese on top. This is a traditional “3-way”.
If you want a “4-way”, add a layer of hot beans under the cheese. For a “5-way”, add a layer of hot beans and fresh chopped onions under the cheese.
Serve with oyster crackers.
**The only real way to eat this is not the normal spaghetti technique of swirling. It tastes much better, and way different, (trust me) if you cut it and scoop the pile into your mouth. I’m a firm believer about eating it this way.
Submitted by Danae Shill
2 lb. Stew beef, cut in cubes
1 (10 ¾ oz.) can cream of mushroom soup
8 medium potatoes, quartered
1 can cream of celery soup
8 large carrots, cut in fourths
1 (8 oz.) can tomatoe sauce
2 bay leaves
1 (1 ½ oz) pkg dried onion soup
Submitted by Camille Sebastiane Moulton
Ingredients:
1 pound lentils
1 16oz can diced tomatoes
1 12oz can corn
1 16oz can black beans, rinsed and drained
1 16oz can dark red kidney beans, rinsed and drained
5 stalks of celery
3 large carrots
1 tablespoon cumin (add more if you like it really spicy)
1 tablespoon chili powder (add more if you like it really spicy)
1 teaspoon dried oregano
1 teaspoon pepper
2 tablespoons Worcestershire sauce
Directions:
Rinse lentils and cover with water in stock pot. Bring lentils to a boil and then turn down and let simmer 45 minutes. Add all other ingredients and simmer 30 more minutes. Serve with warm rolls or bread.
Submitted by Cambria Sorenson
(CROCK POT)
ingredients:
1 pound lean ground beef
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon seasoned salt
1 envelope onion soup mix
3 cups boiling water
1 (8-oz) can tomato sauce
1 Tablespoon soy sauce
1 cup sliced celery
1 cup sliced carrots
1 cup COOKED macaroni
1/4 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley (if desired)
Directions:
In large skillet, brown beef; break up large chunks with fork. Pour off excess fat and crumble cooked beef into crock pot. Add pepper, oregano, basil, seasoned salt, and dry soup mix. Stir in water, tomato sauce, and soy sauce; then add celery and carrots. Cover and cook on LOW for 6-8 hours. Turn crock pot to HIGH. Add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 10-15 minutes. Sprinkle with parsley just before serving. Serve hot. Makes 5-6 servings.
(I always double this recipe when I make it… it makes great leftovers!)
Submitted by Heather Hancock
Our favorite meal for those chilly fall evenings!
20 oz. bag of 15-variety bean soup beans, or 3 cups of white northern beans
1 lb. of ham, preferably with the ham bone
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 potato, peeled and cubed
3 cloves garlic, minced
1 15 oz. can diced tomatoes
1 Tbsp. lemon juice
2 tsp. dried parsley
1 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground sage
1/8 tsp. ground marjoram
Place the beans in a large pot with enough water to cover plus 2”. Soak overnight, or if you’re short on time, cover the pot and bring it to a rapid boil, then turn off the heat and leave it covered for 1 hour.
After soaking the beans, discard the water. Add the ham to the pot and recover with water. Simmer for a few hours until the beans are tender. Remove the ham and bone to a cutting board and chop the meat. Return the meat to the pot without the bone and add the rest of the ingredients, simmering until the flavors develop, about 1 hour. Salt and pepper to taste, adding more water if necessary.
Submitted by JinHee Kim
Ingredients:
2C tomato juice
1C peeled, firmly chopped tomatoes
1/2 C each firmly chopped celery, green pepper, cucumber
1/4 C firmly chopped onion
2t parsley
1t chives
2T wine vinegar
2T olive oil
1t salt, 1/4t pepper
1/2t worchester sauce
small clove garlic minced
Submitted by Amy Clark
Easy 5 Hour Stew
Serves 6-8
Ingredients:
2 lbs stew meat, cut into small chunks
2 medium onions, chopped
2 c. carrots cut into small chunks
4 medium potatoes cut into small chunks
4 stalks of celery cut into small chunks
2 Tbsp tapioca
1 Tbsp sugar
2 tsp salt
Pepper to taste
1 can undiluted tomato soup
1 soup can of water
Directions:
In a large pot, combine and stir together all ingredients. Cover with lid. Bake for 5 hours at 250°. DO NOT open the lid until it is done! (That is the secret) Stir and serve.
Submitted by Alise Ringger
From the Seattle Times
Serves 6
Ingredients
2 Tbs red-skinned peanuts
1 Tbs butter
1 small onion, peeled and finely chopped
1 medium clove garlic, peeled and minced
1 can (16 oz) pumpkin (2 cups)
½ cup smooth peanut butter
2 ¾ cups chicken broth
2 ½ tsp curry powder
¼ tsp cayenne pepper
¼ teaspoon salt
¾ cup plain nonfat yogurt, divided
4 tsp fresh lemon juice
Directions
Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub to remove the skins. Chop coarsely.
In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.
Puree the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir some of the hot soup into ½ cup yogurt, then stir back into soup with lemon juice. Heat through for about 5 minutes, but do not let the soup come to a boil.
Ladle into soup bowls and drizzle each with a little of the remaining ¼ cup yogurt. Garnish with the chopped peanuts.
Submitted by Melissa Nobbs
Ingredients:
3 large potatoes
3 carrots
3 celery stalks
½ cup onion
1 yellow summer squash
3 bay leaves
1 tsp. pepper
1 tsp. onion salt
¼ tsp. garlic salt
Chicken broth
Directions:
Chop all vegetables then cover with chicken broth-enough to just cover them. Add the seasonings and cook until tender adding the squash just before the rest are tender. Simmer and add:
1 can evaporated milk
¼ cup butter
½ cooked bacon
8-10 sliced Canadian bacon
¾ cup milk blended with ¼ cup flour
1 cup shredded cheddar cheese
Simmer 5 minutes
