Taco Soup
(From Lisa Willis)
Ingredients:
1 lb hamburger
2 cups chopped carrots
2 cups chopped celery
1 cup beef broth
2 cans cream of potato soup
1 pkg. taco seasoning
2 cans kidney beans
1 sm can tomato sauce
2 cans stewed tomatoes (1qt total)
Brown the hamburger in a skillet. Add in celery and carrots and sauté until mostly soft. (The softer they are, the shorter time you can cook in the crock pot, if you want to cook it all day on low then you don’t need to soften as much.) Combine remaining ingredients in the crock pot and add in meat and veggies mixture. Cook on high for 2 to 4 hours or until veggies reach desired tenderness.
This makes a very large batch of soup so if you are only cooking for a few people or a weeknight dinner I would half it. Can be served with bread, tortilla chips, shredded cheese, sour cream, avocados, etc.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, April 14, 2010
Sunday, November 29, 2009
A Great Winter Supper With Zing!
Italian Wedding Soup
This was really yummy and easy. I made a few adjustments (see below), but overall, a warm and delicious soup with kick.
Sausage Meatballs
1 pound mild Italian sausage
1/2 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp garlic salt
Soup
4 cups hot chicken broth (I added one more later)
1 tablespoon tomato paste
1 clove garlic, minced
1/4 teaspoon red pepper flakes (I only used a couple shakes)
1/2 cup mini pasta shells or any mini pasta (Seemed like too little so I doubled this to 1 cup, or you could make extra separately and add them to your liking. I used ditalini or mini tubes.)
bag (10 ounces) baby spinach leaves
Grated Parmesan cheese
salt to taste
Directions
1. Combine all meatball ingredients. Form into marble-size balls.
2. Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours. (I didn't have time to cook this on low so I cooked it on high for 2 hrs and it worked great. At this point, I added in another cup of hot chicken broth because there didn't seem to be that much; I also think this helped mellow the flavors a bit.)
3. Thirty minutes before serving, add pasta. (After the 2 hrs, I turned it down to low and added the pasta for another 25 minutes. I think you could even try it for 20 minutes as the pasta was very soft.) When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately. Enjoy!
Tuesday, August 25, 2009
A Warm and Delicious Dinner
Tortilla Soup
1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped
1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:
1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.
3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering
4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.
5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream
The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.
1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped
1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:
1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.
3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering
4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.
5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream
The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.
Saturday, July 18, 2009
A Light Cream Soup
Creamy Cauliflower Soup
Ingredients:
2 Tlb unsalted butter
1/2 Tlb minced garlic
1 onion, chopped or 1/2 large red onion
1 head of cauliflower, broken into small florets
1 potato, peeled and diced or 2-3 red potatoes, peeled and diced
2 cups chicken stock (could use vegetable stock)
1 cup cream
1/2 cup milk
salt and pepper to taste
Directions:
Melt the butter in a large pot over medium heat. Add onion and garlic to the butter and saute for 5 minutes. Stir in the cauliflower florets and potato and saute for another 5 minutes.
Add the chicken stock and bring to a boil, reduce heat to low and simmer for 20 minutes or until all the veggies are tender.
Remove from heat and use a hand blender to puree the soup into a smooth creamy texture. If you do not have a hand blender you can do it in batches in your regular blender, however, you will need to let the soup cool a little first.
Add in the cream and milk and stir over low heat until consistency and desired temperature are reached.
Salt and Pepper to taste.
I made this because they had purple cauliflower at the grocery store and I thought what could be more fun than purple soup. The color was beautiful until I added the cream, which grayed it a little, but I still liked the flavor a lot. I used red onion and red potatoes and we thought it was very light, but filling. Even in the summer time we didn't feel it was too hot or heavy.
I bought a loaf of crusty rustic french bread (more dense than the regluar) cut it into slices, laid it out on a cookie sheet lined with tin foil, drizzled olive oil over the top and then sprinkled them with freshly grated parmesan cheese. Put the pan under the broiler for a few minutes (watch closely!) and it was the perfect side to this soup.
Ingredients:
2 Tlb unsalted butter
1/2 Tlb minced garlic
1 onion, chopped or 1/2 large red onion
1 head of cauliflower, broken into small florets
1 potato, peeled and diced or 2-3 red potatoes, peeled and diced
2 cups chicken stock (could use vegetable stock)
1 cup cream
1/2 cup milk
salt and pepper to taste
Directions:
Melt the butter in a large pot over medium heat. Add onion and garlic to the butter and saute for 5 minutes. Stir in the cauliflower florets and potato and saute for another 5 minutes.
Add the chicken stock and bring to a boil, reduce heat to low and simmer for 20 minutes or until all the veggies are tender.
Remove from heat and use a hand blender to puree the soup into a smooth creamy texture. If you do not have a hand blender you can do it in batches in your regular blender, however, you will need to let the soup cool a little first.
Add in the cream and milk and stir over low heat until consistency and desired temperature are reached.
Salt and Pepper to taste.
I made this because they had purple cauliflower at the grocery store and I thought what could be more fun than purple soup. The color was beautiful until I added the cream, which grayed it a little, but I still liked the flavor a lot. I used red onion and red potatoes and we thought it was very light, but filling. Even in the summer time we didn't feel it was too hot or heavy.
I bought a loaf of crusty rustic french bread (more dense than the regluar) cut it into slices, laid it out on a cookie sheet lined with tin foil, drizzled olive oil over the top and then sprinkled them with freshly grated parmesan cheese. Put the pan under the broiler for a few minutes (watch closely!) and it was the perfect side to this soup.
Thursday, February 12, 2009
Good Tomato Soup
Organic Fire Roasted Tomato Soup
Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings (1 1/3 cups each)
1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) chicken broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (I use closer to 1/8 tsp)
1/2 cup whipping cream
1. In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings (1 1/3 cups each)
1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) chicken broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (I use closer to 1/8 tsp)
1/2 cup whipping cream
1. In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Wednesday, January 14, 2009
Easy and Delicious
Hearty Black Bean Soup
(From Family Fun magazine)
1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth 1 tsp lime juice
2 Tbs chopped fresh cilantro
Sour Cream (optional)
1.) Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2.) Let the soup cool slightly, then ladle half of it into a food processor or blender (I will often put it in a bowl and use a hand blender) and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream (or shredded cheese), if desired. Makes 4 servings.
I like to serve this with cornbread, but any crusty bread or biscuts would be good.
(From Family Fun magazine)
1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth 1 tsp lime juice
2 Tbs chopped fresh cilantro
Sour Cream (optional)
1.) Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2.) Let the soup cool slightly, then ladle half of it into a food processor or blender (I will often put it in a bowl and use a hand blender) and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream (or shredded cheese), if desired. Makes 4 servings.
I like to serve this with cornbread, but any crusty bread or biscuts would be good.
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