Soup Recipes

[Zana]

Cream of Poblano Soup

I have not tried this with Hot Hungarian peppers but I would think it would be tasty. Maybe half the recipe and give it a try. if it is a keeper then go for a nice big pot of it. I am a soup-a-holic so love ANY kind of soup.

2 Tbsp butter
3 poblano peppers, roasted, peeled, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 to 3 Tbsp clear jel
4 cups water
3 cups chicken stock
1 tsp salt
1/2 lb chorizo, cooked, drained and crumbled

half and half
finely chopped cilantro, divided
crushed fried tortilla strips and shredded Monterey Jack

Melt butter in heavy saucepan over medium heat.
Add peppers, onion, carrots and salt.
Sauté until tender, about 5 minutes.
Whisk in water and chicken stock and simmer 30 minutes or until vegetables are soft.

Strain vegetables in colander, reserving liquid.
Purée vegetables until smooth.
Return to saucepan with reserved liquid, crumbled chorizo and clear jel, heat till thickened.

Ladle into jars leaving a 1" headspace.
Process pints 60 minutes or quarts 75 minutes at 10 lb pressure.
Adjust pressure according to altitude and style of canner.

Makes about 5 to 6 pints

On reheat: Add 1/4 c half and half per pint jar and heat to serving temperature. Garnish with cilantro, fried tortilla strips and monterey jack cheese.

[Zana]

Creamy Kale Soup

- 10g Carbs, 1g Fiber

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 10%) - Veggie

1 large potato
1 garlic clove
4 cups light colored stock -- or water
5 ounces kale leaves -- stripped from stalks
1 teaspoon fresh marjoram -- or oregano, or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste

• Peel and roughly chop the potato; peel the garlic clove.
• Simmer both in 2cups of the stock until soft, about 10 minutes; cool slightly.
• Rinse the kale, shake off the excess water, roll up a few leaves at a time, and chop them.
• Cook the kale in the remaining stock with the marjoram and bay leaf until tender, about 10 minutes.
• Remove the bay leaf.
• Puree the potato, garlic, and stock together; mixture will be thick.
• Stir it into the simmering kale, season with salt and pepper, and heat through.
• Serve immediately.

Makes 4 servings
Time: 30 min

Author Note: Kale soup, a Portuguese specialty, is frequently spiced with sausage or thickened with cream. Here, however, its assertive flavor is complemented by marjoram, and pureed potato adds a pleasant texture without fat or [favorites].

Other greens to use: Broccoli raab, collards, mustard, turnip

Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (7.6%calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2165mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat

[Zana]

Crockpot Forgotten Minestrone

1 lb Lean beef stew meat
6 c Water
1 can (28 oz.) tomatoes with liquid, cut up
1 Beef bouillon cube
1 med Onion, chopped
2 T Minced dried parsley
2 1/2 tsp Salt,optional
1 1/2 tsp Ground thyme
1/2 tsp Pepper
1 med Zucchini, thinly sliced
1 can (16 oz.) garbanzo beans, drained
1 c Uncooked small elbow or shell macaroni
1/4 c Grated Parmesan cheese (opt)

• In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper.
• Cover and cook on low for 7-9 hours or until meat is tender.
• Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender.
• Sprinkle individual servings with Parmesan cheese if desired.

[Zana]

Crockpot South of the Border Soup

Gotta love easy soup recipes that don't require that you can combine in
the morning and let your crockpot do all the work!
Come home to the delicious scents of this South of the Border Soup and
you won't have to wait a second to dig right in!

Serves: 8

Ingredients

1 1/2 to 2 pounds 97% lean ground beef
1 onion, chopped
2 cans (29-ounce) tomato sauce
29 ounces can whole tomatoes (break up into smaller pieces)
1 can kidney beans, undrained
1 to 1-1/2 cans (29-ounce) water
1 package taco seasoning
low sodium tortilla chips
fat free grated cheese
avocado slices

Instructions

Cook onions and ground beef together.
When onion is tender and ground beef is cooked, drain very well and
place in a crockpot.
Add tomato sauce, tomatoes, kidney beans, water and taco seasoning to
crockpot.
Mix well and cook approximately 4 hours on low.
To serve, put tortilla chips in bottom of bowl.
Ladle soup over.
Garnish with grated cheese and avocado slices.

Source : FaveDiets.com

[Zana]

Creamy Cauliflower Soup with Pesto Drizzle

Serves 6 to 8

Ingredients:
2 tablespoons butter
2 leeks, tender white and light green parts sliced thinly
1 large head (2 - 2 1/2 pounds) cauliflower, cut into bite-sized florets
bay leaf
salt
4 cups chicken broth
1/2 cup grated Parmesan cheese

For the Pesto:
2 cups loosely-packed fresh basil
1/2 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
2 cloves garlic
1/3 to 1/2 cup extra-virgin olive oil

Directions:
1. Melt the butter in a large saucepan over medium-high heat & cook the leeks until they are very soft. Stir in the cauliflower along with the bay leaf & a teaspoon of salt, then pour the broth over. Simmer the soup until the cauliflower is very tender; about 15 minutes. Remove the bay leaf.

2. Using an immersion blender or food processor, blend the soup until no lumps remain & the soup is creamy. Be careful when working with hot liquids as they can easily spatter. Work in batches as needed.

3. Return the soup to medium heat & stir in the Parmesan cheese. Taste & add more salt as desired.

4. To prepare the pesto, place all the ingredients, except for the olive oil, in the bowl of a blender or food processor. Blend, adding 1/3 cup of olive oil in a steady stream through the pour spout. Taste & adjust the seasonings as desired. Add more olive oil as needed to achieve a sauce-like consistency.

5. Serve the soup in individual bowls with a drizzle of pesto on the top of each. Leftovers will keep refrigerated for up to a week.

[Zana]

Garlic Soup with Spinach

- 20g Carbs, 3g Fiber

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

4 tablespoons fruity olive oil
4 garlic cloves -- peeled
4 slices French bread -- thickly sliced
5 plum tomatoes -- to 6, skinned, seeded and chopped if fresh, chopped if canned
8 cups broth -- the best you can buy
8 ounces spinach -- to 10 oz, washed and trimmed

• Heat the olive oil over medium-high heat in a thick-bottomed pot that is large enough to hold the stock.
• Add the garlic cloves and cook, stirring and turning, until the garlic is toasted lightly brown.
• Remove the garlic to a plate and cook the bread on both sides until browned. Remove it.
• Add the tomatoes and cook, stirring, for a minute or two, until they begin to break up.
• Add the stock, bring to a boil, lower the heat, and simmer for about 5 minutes.
• Remove the thickest stems from the spinach and discard, coarsely chop the spinach.
• Add the spinach to the pot, and while it is cooking, spread each of the slices of bread with a clove of garlic.
• Pour the soup into a tureen and float the bread on top.
• Serve immediately.

Makes 4 large servings
Time: about 30 min

Author Note: I love all forms of garlic soup, but this one, which is extra rich, is my favorite. The sweetness of the sauteed garlic combines beautifully with the acidic spinach and tomatoes. A lovely lunch or light supper dish.Other greens to use: Any of the tender greens, but nothing more bitter than spinach - try chard or beet greens, or tender Chinese cabbage like tah tsai.

Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 15g Fat (57.8% calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 205mg Sodium

Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 3 Fat

[Zana]

Goulash With Apple & Celeriac Rosti

12 ounces Onions
2 pounds Pork shoulder
2 ounces Lard
1 pound Tomatoes
1 Clove garlic
1 tablespoon Paprika
1 1/2 pounds Potatoes
1 Bay leaf
1 teaspoon Mixed herbs
Parsley
2 pints Chicken stock

Apple and Celeriac Rosti
1/2 Celeriac
2 Potatoes
1 Apple; cored
Olive oil for frying

• Slice onions.
• Cut the pork into large chunks.
• Heat the lard in a casserole until hot.
• Colour the pork and onions.
• Add 1lb peeled and seeded quarters of tomatoes, the crushed garlic, paprika, bay leaf, mixed herbs and enough stock to cover.
• Bring to the boil, turn down the heat, cover and simmer for 2 hours.
• Add 1/2 pint stock, 1/2 pint water and the potatoes peeled and cut into quarters.
• Place back in the oven for 30-40 minutes at 200ºC. until the potatoes are soft.
  
• Rosti: Peel the apple, potatoes and celeriac and coarsely grate into a bowl.
• Season with salt and pepper.
• Heat a little oil in a frying pan and place 4 medium size metal cutters in the pan.
• Place a quarter of the mixture in each cutter, pressing it down well with the back of a spoon.
• Cook over a low heat for 10-15 minutes, turning once until golden and crisp on the outside.
• Serve the rostis with the Hungarian goulash garnished with chopped parsley.

Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/

[Zana]

Kale Soup with Soy and Lime

- 4 pts plus; 19g Carbs, 3g Fiber

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

2 tablespoons peanut oil
1 cup minced fresh onion
1 pound kale -- washed and trimmed
2 Tablespoons minced garlic
6 cups stock -- chik'n or vegetable
1 tablespoon soy sauce
salt to taste
1 fresh jalapeno peppers -- optional, deveined, seeded, minced
1 lime -- cut into wedges

• Heat the oil in a large pot over medium heat.
• Add the onion and cook,stirring occasionally, until it begins to brown.
• While it is cooking, remove and discard any thick stems from the kale and chop the rest.
• When the onion is tender and golden, add the garlic.
• Cook a minute or two and add the stock.
• Bring to a boil, lower the heat, add the soy sauce, and taste for salt; add some if necessary.
• Add the kale to the simmering broth and cook until it is tender, about 10 minutes.
• Correct the seasoning (you may prefer to add more soy sauce rather than more salt) and serve, passing the minced jalapeno and pieces of lime.

Makes 4 servings
Time: about 20 minutes

Author Note: Another Asian-spiced soup that is fast and really delicious.Use fish sauce (nuoc mam) instead of soy sauce if you have some.Other greens to use: Bok choi, broccoli raab, collards, mustard, or turnips.

Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 8g Fat (42.4%calories from fat); 5g Protein; 19g Carbohydrate;
3g Dietary Fiber; 0mgCholesterol; 308mg Sodium

Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat

[Zana]

This is one I got in a yahoo recipe group...


Mexican Zucchini Soup

We like to eat this with quesadilla and fruit. A nice light meal. I use the olive oil butter to help save on sat fat, but, you use what you like to use. I also don't garnish with the parsley and nutmeg, I stir them into the soup just before serving. They lend a wonderful flavor and texture to the soup.

Source: My online recipe files. A favorite of ours to use our grated and frozen zucchini from our garden. sue

Serving Size: 4

Ingredients:
1 small onion, finely chopped
1 1/2 teaspoons butter
2 cups vegetable or chicken stock
2 cups zucchini, diced in small pieces
1 & 1/2 cups corn kernels
1 tsp ground cumin
2 tsp freshly minced cilantro
3 tablespoons jalapeno peppers, finely chopped
1/8 teaspoon black pepper
1 cup thick greek yogurt, or sour cream
2 tablespoons grated Parmesan
minced fresh parsley and ground nutmeg as optional garnish

*Sometimes, I like to add a cup of cooked brown rice, or cooked barley to the soup just before serving when I want a soup with a little more 'chew' to it. Very good.

<http://www.vegalicious.org/wp-content/uploads/2008/07/mexican-zucchini-\soup2.jpg>

Directions:
• Saute the onion in the butter until it is glassy, about 3 minutes.

• Add the minced zucchini pieces and saute until they begin to soften.
• Stir in the cumin and cilantro (is using dried only), corn, stock, jalapeno's and black pepper.

• Bring the soup to a gentle boil , reduce the heat and cook until the zucchini is soft but not mushy.
• Remove from the heat.

• Add the fresh cilantro (if using fresh), yogurt or( sour cream) if using and cheese.garnish the soup with parsley and nutmeg. (optional)

[Zana]

North African Chickpea and Harissa Soup

- 27g Carbs, 4g Fiber

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

1 bulb garlic
extra-virgin olive oil
4 tomatoes
sea salt
freshly ground black pepper
4 1/2 cups stock -- chik'n or vegetable
1 3/4 cups cooked chickpeas
1 teaspoon cumin seeds -- roasted and ground
4 teaspoons harissa -- or sambal oelek, or hot sauce
2 Tablespoons finely chopped flat-leaf parsley
1 Tablespoon shredded mint leaves
1 Tablespoon diced red onion

• Preheat oven to moderate 350F.
• Cut top off garlic bulb, drizzle with a little olive oil, and wrap in foil.
• Cut tomatoes in half lengthwise, drizzle with a little olive oil, season with salt and pepper.
• Roast garlic and tomatoes for 30 minutes, or until garlic is soft and tomato is soft and colored. Unwrap and squeeze roasted garlic cloves from their skins.
• Discard skins.In a large pot, bring stock, chickpeas, garlic, and tomato to boiling point.
• Stir in cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and harissa and simmer for 10 minutes.
• Taste and if necessary, adjust seasoning.
• Swirl in herbs, dice onion, and 4 teaspoons olive oil, and serve soup with crusty bread.
• Additions can include a poached egg, shreed [2Favorite], or crispy[brkFavorite] strips, depending on your preference.

Serves 4
Cuisine: "North African/Maghreb"
Source: "Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi): "Oct 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 152 Calories; 2g Fat (13.9%calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 20mg Sodium.

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

[Zana]

Sage Chicken Dumpling Soup
By Better Homes and Gardens

2 cups sliced fresh mushrooms
1 cup chopped onions
1 Tbsp. olive oil
1/4 cup all-purpose flour
6 cups reduced-sodium chicken broth
1 2- to 2-1/2-lb. deli-roasted chicken, skinned, boned, and cut in chunks
2 cups frozen peas
1/2 cup pitted kalamata olives, halved
1 Tbsp. lemon juice
1 tsp. ground sage
1 recipe Buttermilk Dumplings
Thinly sliced green onion (optional)
Fried Sage Leaves (optional)

• In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated.
• Stir in flour until combined.
• Add broth all at once; cook and stir until thickened and bubbly.
• Stir in chicken, peas, olives, lemon juice, and sage.
• Return to boiling.
• Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup.
• Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean.
• To serve sprinkle with green onion and Fried Sage Leaves.

Buttermilk Dumplings:
• Combine 2 cups all-purpose flour, 1/2 tsp. baking powder; 1/4 tsp. baking soda, and 1/4 tsp. salt.
• Stir in 1/4 cup sliced green onions and 1 Tbsp. snipped (flat-leaf) Italian parsley.
• Add 1 cup buttermilk and 2 Tbsp. olive oil; stir until moistened.

Fried Sage Leaves:
• Heat 1/4 cup olive oil over medium heat.
• Add 8 sage sprigs, 2 at a time; cook until crisp, 30 to 60 seconds; drain.

Makes 8 servings.

[Zana]

Seafood Minestrone
By Better Homes and Gardens

2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
2 leeks, halved lengthwise and sliced 1/2-inch thick
2 14-oz. cans reduced-sodium chicken broth
2 cups water
1 15-oz. can navy beans, rinsed and drained
1 tsp. dried thyme, crushed
4 oz. broken dry linguini or fettuccini
1 pound peeled and deveined medium shrimp and/or bay scallops
4 medium Roma tomatoes, coarsely chopped
1 cup fresh arugula or spinach
Freshly ground pepper

• In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks.
• Cook and stir until tender.
• Add broth, water, beans, and thyme; bring to boiling.
• Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally.
• Stir in seafood.
• Simmer 2 minutes or until seafood is just opaque.
• Divide among soup plates.
• Add tomatoes and arugula.
• Season to taste with pepper.

Makes 4 servings.

[Zana]

Slow Cooker Meatball and Tortellini Soup

Ingredients:
½ bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
½ tbsp. Italian Seasoning
Salt & Pepper, to taste
Grated Parmesan Cheese

Directions:
• Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
• Set slow cooker on low for 6-8 hours.
• About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta).
• Allow to cook thoroughly.
• Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).

• Ladle into bowls and top with grated Parmesan cheese.

[Zana]

Slow Cooker Two-Potato Vegetable Soup
4 servings (1 1/2 cups each)

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4 cup chopped onion (1/2 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetarian vegetable bouillon cubes
2 cups frozen peas and carrots (from 1-lb bag), thawed*

1 In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots. 2 Cover; cook on Low setting 8 to 12 hours. 3 About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

*To quickly thaw frozen peas and carrots, place in colander or strainer; rinse with warm water until thawed. Drain well.

A 14- or 15-ounce can of diced tomatoes, 1 clove minced garlic and 1/2 teaspoon each dried basil and oregano can be substituted for the seasoned canned tomatoes.

[Zana]

Spinach & Goat Cheese Bisque

From: ArcaMax Publishing's "Healthy Recipes," via "the EatingWell Test Kitchen," by Anna Thomas (11/8/2011)

Note from Anna: A little fresh goat cheese & a touch of butter are just enough to make this spinach soup silky, creamy & a little nutty -- but not enough to overdo it. We use dark green spinach for this soup because of the lovely color it produces, though you could use red-veined spinach & have just as good a flavor in a more Army-inspired khaki color.

Serves 8 (about 1 cup each)
Total Time: 50 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, High Fiber, Low Cholesterol, Diabetes Appropriate

Ingredients:
1 tablespoon, plus 1 teaspoon extra-virgin olive oil
2 large yellow onions, chopped
1/2 teaspoon salt, divided, plus more to taste
2 tablespoons, plus 2 cups water, divided
1 teaspoon dried thyme or 2 teaspoons fresh thyme
1 large Yukon Gold potato, peeled & diced
2 tablespoons cream sherry or Marsala
4 cups vegetable broth, store-bought or homemade
24 cups gently packed spinach (about 1 1/4 lbs), any tough stems trimmed
pinch cayenne pepper
1/4 teaspoon ground nutmeg
1/2 cup crumbled fresh goat cheese (2 ozs), plus more for garnish
2 tablespoons butter
1 tablespoon fresh lemon juice, or more to taste
soup croutons for garnish (see below)

Directions:
• Heat the oil in a large skillet over high heat.
• Add the onions & 1/4 teaspoon salt.
• Cook, stirring frequently, until the onions begin to brown; about 5 minutes. Reduce the heat to low, add 2 tablespoons of water & thyme.
• Cover & cook, stirring frequently until the pan cools down, then occasionally, always covering the pan again, until the onions are greatly reduced & have a deep caramel color; 25 to 30 minutes.

• Meanwhile, combine the remaining 2 cups of water & 1/4 teaspoon salt in a large soup pot or Dutch oven; add the potato.
• Bring to a boil.
• Reduce the heat to maintain a simmer & cook until very soft; 12 to 15 minutes.

• When the onions are caramelized, stir the sherry (or Marsala) into them; add them to the pot along with broth.
• Return to a simmer.
• Stir in the spinach, cayenne & nutmeg.
• Cover & cook, stirring once, until the spinach is tender but still bright green; about 5 minutes.

• Remove from the heat.
• Stir in the goat cheese, butter & 1 tablespoon lemon juice.
• Allow the butter & cheese to melt.
• Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot).
• Taste & add more salt and/or lemon juice, if desired.

• Serve garnished with a large soup crouton & crumbled goat cheese, if desired.

• Can be covered & refrigerated for up to 3 days.

Nutrition: (Per serving)
Calories - 147, Carbohydrates - 17, Fat - 7, Saturated Fat - 3, Monounsaturated Fat - 3, Protein - 5, Cholesterol - 11, Dietary Fiber - 4, Potassium - 514, Sodium - 447

Nutrition Bonus - Vitamin A (128% daily value), Vitamin C (30% dv), Folate (24% dv), Iron & Magnesium (16% dv)

To make 8 soup croutons: Slice one-fourth of a whole-grain baguette into 8 slices 1/2 inch thick. Melt 1 tablespoon butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 350°F until the edges are crisp & golden brown; 10 to 20 minutes, keeping an eye on them so they don't burn.