Soup Recipes

[Zana]

Originally Posted by Zana

Ok Raybo,
I'll look through my stuff....I'm actually unpacking my cookbooks tonight...and haven't got to the slow cooker ones or the soup ones. The ones I posted tonight were already on my computer. Will try to post tonight or tomorrow.
Zana

Ok Ray....

Sorry for the delay...although I've been unpacking the cookbooks....not all were together...and we're talking over 50 liquor boxes full of books - cookbooks that is...won't even get into how many others of fiction, reference and other non-fiction I've had to unpack/sort, etc. Unfortunately, still haven't found my slowcooker - crock pot ones. And I know the one the I'm looking for has a part about converting "normal" recipes for using in crockpots. I've found the cookbooks that are just "soups" - yeah...believe it or not I think I have 5 that are just soups. And now that the temps are dropping I'll be making more of them.

So once I find the box with the slowcooker/crockpot cookbooks, I'll post the conversion stuff in the slowcooker/crockpot thread...along with the recipe here as well as there.

Sorry again for the delay...I haven't forgotten....but life got in the way of the unpacking....sighhhhhhh. God I hate moving.

Zana

[Zana]

Navy Bean Squash Soup

- CW 9/2000
Serving Size : 13 Preparation Time :0:00
Categories : !! BlueRibbon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry navy beans -- sorted and rinsed
2 cans chicken broth -- (14-1/2 ounces each)
2 cups water
1 meaty ham bone
2 pounds butternut squash -- peeled, seeded and cubed (about 5 cups) (2 to 2 1/2)
1 large onion -- chopped
1/2 teaspoon salt
1/2 teaspoon pepper

On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans and squash is such a hearty combination, you'll savor every steamy spoonful.

SERVINGS 12-14
PREP 10 min.
COOK 95 min.

• Place beans in a large saucepan or Dutch oven; add water to cover by 2 in.
• Bring to a boil; boil for 2 minutes.
• Remove from the heat; cover and let stand for 1 hour.
• Drain and discard liquid; return beans to pan.
• Add the broth, water, ham bone, squash, onion, salt and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.

• Remove ham bone.
• Mash the soup mixture, leaving some chunks if desired.
• Remove ham from bone; cut into chunks.
• Discard bone and fat.
• Return meat to the soup; heat through.

Yield: 12-14 servings (about 3 quarts).

Description:
"Fourth Place Squash Contest * Norma Brinson * Greenville NC"
Source: "http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12977"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; trace Fat (6.5% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Zana]

Chipotle Butternut Squash Soup

2 cups diced peeled butternut squash
> 1 small carrot, finely chopped
> 1 green onion, sliced
> 2 garlic cloves, minced
> 1/2 tsp. cumin
> 1 Tbsp. olive oil
> 2 cups vegetable broth, divided
> 1 can (14 1/2 ounces) diced tomatoes, undrained
> 1 package (3 ounces) cream cheese, cubed
> 1/4 cup minced fresh basil
> 1 chipotle pepper in adobo sauce, chopped
> 1 can (15 ounces) black beans, rinsed and drained
> 1 can (11 ounces) Mexicorn, drained
> 2 cups fresh baby spinach

• In large saucepan, saute squash, carrot, onion, garlic and cumin in oil for 10 minutes.
• Add 1 1/2 cups broth, bring to a boil.
• Reduce heat.
• Cover and simmer for 10 to 12 minutes or until vegetables are tender.
• Cool slightly.
• Pour into a blender.
• Add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth.
• Cover and process for 1 to 2 minutes or until smooth.

• Return to the saucepan, stir in the beans, corn and spinach.
• Cook and stir until spinach is wilted and soup is heated through.

Second Place Winner from Taste of Home's/ Country Woman...March/April 2007
Submitted by Roxanne Chan of Albany, California

[roper2008]

2 lbs. shrimp
1/4th bunch parsley
1 bunch green onions
Salt & Pepper to taste
1 small onion
1 can whole kernel corn
1 can creamed corn
About 1/3 cup oil, 1/4 cup flour.

Clean Shrimp. Make rue with flour & oil. Let oil get hot,
then add flour stirring constantly until brown. Be careful
not to burn it. Add chopped onion, parsley, & green onions.
Add a little more oil if mixture is to thick. Stir and cook 8
minutes. Add shrimp and cook 8 more minutes. Add corn
and (3 cans of water more or less). Cover and cook 30
minutes.

This is how my dad made it. He was born and raised in
Louisiana. There are other variations of it. I like more
corn in mine.

[Zana]

Bow Tie Beef Soup Recipe

“Usually I turn the page when I see a long list of ingredients, but this one didn’t seem so bad,” writes Lee Anne McBride of Austin, Texas. “After fixing it, I think it’s one of the best and easiest one-dish meals I’ve made.”

This recipe is: Quick

Prep/Total Time: 30 min.
Yield: 8 Servings

Ingredients
2 cups sliced zucchini
1 can (14-1/2 ounces) beef broth
1 cup uncooked bow tie pasta
3/4 cup water
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 pounds ground beef
1 cup chopped onion
2 teaspoons minced garlic
4 plum tomatoes, cut into chunks
1/4 cup minced fresh basil
1/2 cup shredded Parmesan cheese

Directions
• In a Dutch oven, combine the first seven ingredients.
• Bring to a boil.
• With a spoon, press pasta into broth mixture.
• Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once.
• Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
• Add the beef mixture, tomatoes and basil to the broth mixture; heat through.
• Garnish with Parmesan cheese.

Yield: 8 servings (about 2 quarts).

Originally published as Bow Tie Beef Soup in Simple & Delicious
November/December 2007, p29

[Zana]

Broccoli And Cheddar Noodle Soup

1 c. onion, chopped
2 15 oz. cans low-salt chicken broth
6 oz. fine noodles
1 10 oz. pkg. unthawed chopped broccoli
12 oz. lite Velveeta cheese, cubed
4 c. skim milk
pepper to taste

• Saute onion in small amount of broth, then add rest of broth.
• Bring to a boil.
• Add in order: noodles, cook 3 minutes; broccoli, cook 4 minutes; cheese, until melted; then milk and pepper.
• Cook 5 minutes more.

Makes 8 servings.

[Zana]

Broccoli Cheese Soup Recipe

Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"—Carol Miller, Rittman, Ohio

Prep: 10 min.
Cook: 30 min.
Yield: 12-16 Servings

Ingredients
1-1/2 cups chopped onions
2 tablespoons butter
6 cups hot water
6 chicken bouillon cubes
1/4 teaspoon garlic powder
8 ounces uncooked pasta
2 teaspoons salt
6 cups frozen chopped broccoli
6 cups milk
1 pound process cheese (Velveeta), cubed

Directions
• In a Dutch oven or soup kettle, saute onion in butter until tender.
• Add the water, bouillon and garlic powder; bring to a boil.
• Stir until bouillon is dissolved.
• Add pasta and salt; cook and stir for 3 minutes.
• Add broccoli; cook and stir for 3-4 minutes or until pasta is tender.
• Add milk and cheese; cook and stir over low heat until cheese is melted.

Yield: 12-16 servings (4 quarts).

Originally published as Broccoli Cheese Soup in Country Woman
January/February 1996, p16

[Zana]

Ray....hope this or the other ham and navy bean soup recipes posted so far work for you....if not, I'll keep looking for more for you.

Zana

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Navy Bean Soup I


By: ANGCHICK

"A hearty soup that will warm you on a cold night."

Original Recipe Yield 8 - 10 servings


Ingredients
1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Directions
Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutritional Information
Amount Per Serving Calories: 236 | Total Fat: 3.4g | Cholesterol: 15mg

[Zana]

Amish Bean Soup

1 lb (2 cups) navy beans, dried
2 1/2 quarts water
1 meaty ham bone -- 1 1/2 Lbs
1 clove garlic, minced
1 small bay leaf
1 cup cubed potatoes
1 cup celery, thinly sliced
1 cup onion, finely chopped
1 cup carrots, cubed
Salt and pepper to taste

• Boil the beans in the water for 2 mins before removing them from the heat to let stand for 1 hr.
• Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hrs or until the ingredients are almost tender.
• Add the vegetables and salt and pepper to taste, and simmer them for 1 hr longer.
• Remove the ham bone, cut off the meat and dice it to add to the beans.
• Reheat the soup almost to boiling, then remove the bay leaf.

[Zana]

Asian Shrimp Soup

"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."

This recipe is: Healthy Quick

4 Servings
Prep/Total Time: 20 min.

Ingredients
1 ounce uncooked thin spaghetti, broken into 1-inch pieces
3 cups plus 1 tablespoon water, divided
3 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 cup sliced fresh mushrooms
1/2 cup fresh or frozen corn
1 teaspoon cornstarch
1-1/2 teaspoons reduced-sodium teriyaki sauce
1 cup thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons sliced green onion

Directions
Cook pasta according to package directions.
In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain pasta; add the pasta, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
Editor's Note: This recipe was tested with Herb Ox Instant Broth & Seasoning Chicken Bouillon.

Nutritional Analysis: 01 cup equals 111 calories, 1 g fat (trace saturated fat), 74 mg cholesterol, 725 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.


Asian Shrimp Soup published in Light & Tasty April/May 2004, p54

[Zana]

Asian Style Cabbage Soup

- 14g Carbs, 5g Fiber

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie

1 small cabbage head -- about 1 pound
1/4 cup oil -- peanut or vegetable
1 teaspoon minced ginger
4 cups light colored stock -- chik'n or vegetable
2 tablespoons natural soy sauce
Salt and freshly ground black pepper -- to taste

• Core the cabbage and shred it; heat the oil over high heat in a large skillet or wok until it begins to smoke.
• Toss the cabbage into the oil and cook, stirring frequently, until the cabbage begins to brown.
• Add the ginger and cook, stirring, another minute or two.
• Add the stock, bring to a simmer, lower the heat, and cook, stirring every now and then, until the cabbage is tender but not mushy, 10 to 20 minutes.
• Add the soy sauce, season to taste, and serve.

Makes 4 servings
Time: about 30 min

Author Note: A fast, meatless cabbage soup with few ingredients and lots of flavor.

VARIATION: Cabbage Soup, northern European Style - Saute the cabbage in1/4 cup butter (1/2 stick) rather than oil, until nicely browned. Add 2 Tablespoons brown sugar, 1/4 teaspoon allspice, and broth. Season to taste and serve.

Other greens to use: Any cabbage, including Chinese cabbages. You could also make this with kale, collards or broccoli raab.

Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 204 Calories; 14g Fat (63.5%calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 2702mg Sodium

Exchanges: 2 1/2 Vegetable; 2 1/2 Fat

[Zana]

Authentic Hungarian Goulash (Gulyasleves)

2 pounds beef chuck, cubed
1 teaspoon salt
2 white onions
2 tablespoons lard or shortening (You can use oil if you like)
3 tablespoons Hungarian paprika
2 bay leaves
1 quart water
4 peeled and diced potatoes
1/4 teaspoon black pepper

Cut beef into 1 inch cubes.
Add 1/2 teaspoon salt.
Chop onions and brown in shortening then add beef and paprika.
Let beef simmer in its own juice along with salt and paprika for 1/2 hour on low heat.
Add water, potatoes and remaining salt.
Cover and simmer for 10 minutes.
Fill jars leaving 1" headspace and screw on lids and bands to finger tip tight.

Process in a Pressure Canner: Pints 75 Min. at 10 lbs. Quarts 90 Min. at 10 lbs.

Prepare egg dumpling batter:
1 egg
6 tablespoons flour
1/8 teaspoon salt

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for
Flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.

NOTE: Make dumplings and simmer in goulash in reheat.

[Zana]

Bean and Pasta Soup Recipe

“We’re always on the lookout for great, low-fat recipes and this soup fits the bill,” writes Union, Ontario’s Maria Gooding. “Loaded with veggies and pasta, it’s fast, filling and delicious. Once school starts, I make itevery week.”

This recipe is: Healthy
Diabetic Friendly

Prep: 20 min.
Cook: 30 min.
Yield: 5 Servings

Ingredients
1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Directions
• Cook pasta according to package directions.
• Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes.
• Add garlic; cook 1 minute longer.
• Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
• Drain pasta; stir into vegetable mixture.
• Add the beans; heat through.
• Stir in spinach; cook until spinach is wilted, about 2 minutes.
• Sprinkle with Parmesan cheese if desired.

Yield: 5 servings.

Nutritional Analysis: 1-1/2 cups equals 218 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 588 mg sodium, 35 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Originally published as Bean and Pasta Soup in Light & Tasty February/March
2006, p61

[Zana]

Coconut Curry Soup with Chard

- 17g Carbs, 9g Fiber

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Lower Carbs - Vegan

2 cups dried unsweetened coconut
2 cups boiling water
2 Tablespoons oil -- peanut or vegetable
1 Tablespoon minced garlic
1 medium onion -- minced
1 teaspoon curry powder
1 pound chard -- red or green, washed and trimmed
Salt and freshly ground black pepper
1/4 cup fresh cilantro

• Place the coconut in a blender and cover it with 1 cup boiling water.
• Cover the blender, and holding the top on with a folded towel to reduce the possibilities of a scalding, blend for 20 seconds [or use a stick blender].
• Let the mixture sit for a few minutes, then strain, pressing to extract as much liquid as possible.
• Heat the oil over medium heat in a 10 or 12-inch skillet that can later be covered.
• Add the garlic and onion and cook, stirring, until the onion softens.
• Add the curry powder and cook, stirring, another 30 seconds orzo.
• Add the coconut milk and two cups of water; stir, bring to a boil, and lower the heat to a simmer.
• Chop the chard roughly and add it tot the soup; keep it at a simmer and stir occasionally as the chard wilts.
• Add the salt and pepper to taste and cook until the chard is tender, about 10 minutes.
• Serve hot, garnished with cilantro.

Makes 4 servings
Time: about 30 min

Author Note: This is more like a thick stew than like a soup; add some cayenne to the spice mixture if you like your food on the hot side. Other greens to use: Bok choy.

Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 361 Calories; 33g Fat (76.6%calories from fat); 5g Protein; 17g Carbohydrate; 9g Dietary Fiber; 0mgCholesterol; 224mg Sodium

Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 11/2 Vegetable; 1/2 Fruit; 6 1/2 Fat

[Zana]

Corn and Bacon Chowder

Corn is still in season in early September when the kids go back to school, but even made with frozen corn, this is an easy, satisfying lunch is not just for kids. A spoonful of flour makes a thick, restaurant-style chowder but you can leave it out.
SHARON BOWERS


Ingredients
3 slices bacon, diced Kernels cut from 2 ears of corn (or 1 10-ounce box frozen corn)
1 small onion, chopped 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
2 tablespoons flour (optional) 1/2 cup half-and-half or whole milk
2 1/2 cups chicken stock
Yield: Makes 1 quart Serving

directions
Total:
1
In a heavy saucepan, cook the bacon over medium heat until it renders some fat, then add the onion and cook until tender, about 7 minutes.
2
Sprinkle the flour over the cooked onion and bacon and stir to combine. Slowly stir in the stock to prevent lumps from forming.
3
Bring the stock to a simmer over medium-high heat. Add the corn, and cook for 5 minutes, stirring occasionally, until the soup is thickened and smooth.
4
Stir in the half-and-half or milk and heat through.


Read More http://www.ivillage.com/corn-and-bac...#ixzz2AykhGvON