I got this uber-fabulous recipe from a dear friend, Roxanna Maurer. I have yet to meet someone that doesn't like this soup - including kids! I usually double it to feed my family - just to make sure there are leftovers for my lunch the next day. :)
1 med onion, chopped
2-3 chicken breasts, cubed
1 tsp garlic or 1 minced
1 c chicken broth
2 cans great northern beans, drained
1 sm can chopped green chilies
1 tsp oregano
1 tsp salt
½ tsp cumin
¼ tsp pepper
1/8 tsp cayenne pepper
½ c whipping cream
1 c sour cream
Saute onion, chicken and garlic in 2 tbsp oil until cooked. Add everything else except whipping cream and sour cream. Simmer for 30 min. Add whipping cream and sour cream and serve.
*Quick recipe - I use a pint of bottled chicken and 1/4 cup minced onion and just throw everything in, except the creams, and simmer for the 30 min. (Or less if I'm in a hurry. :) )
Tuesday, October 6, 2009
Old-Fashioned Cream of Tomato Soup
1 can (28 oz.) diced tomatoes, undrained (I use *bottled tomatoes)
1 cup chicken broth
¼ c butter
2 Tbsp sugar
1 Tbsp chopped onion (minced works fine)
1/8 tsp baking soda
2 cups whipping cream
grated Parmesan
In a saucepan, combine the first six ingredients. Cover and simmer for 1 hour (if desired. If in a hurry can shorten time.) Warm cream in microwave but do not boil. Add cream to soup just before serving. Serve with grated Parmesan sprinkled on individual servings. Note: If desire smooth soup, blend in a blender before adding cream.
Makes 8 servings (about 1 ½ quarts).
* Can strain to remove seeds when done or combine in Vitamix.
1 cup chicken broth
¼ c butter
2 Tbsp sugar
1 Tbsp chopped onion (minced works fine)
1/8 tsp baking soda
2 cups whipping cream
grated Parmesan
In a saucepan, combine the first six ingredients. Cover and simmer for 1 hour (if desired. If in a hurry can shorten time.) Warm cream in microwave but do not boil. Add cream to soup just before serving. Serve with grated Parmesan sprinkled on individual servings. Note: If desire smooth soup, blend in a blender before adding cream.
Makes 8 servings (about 1 ½ quarts).
* Can strain to remove seeds when done or combine in Vitamix.
Ham and Bean Soup
This soup is both famous and infamous in my family. This is one of my favorite soups to have in the winter. I've had great results in both the crock pot and on the stove.
However, I made the mistake of cooking it on the stove during church one week and had a nasty surprise when I got home! It had burned while we were gone and had filled the whole house with smoke. It had burned so badly that there was a one inch layer of charcoal in the bottom of the pan! My family smelled like chain smokers for weeks before we could get the smell out of our clothes. When I was packing to move from that house many months later I would still occasionally get a whiff of burned Ham and Bean Soup. So nasty!
The moral is two-fold: Check it regularly for moisture and sticking to the pan and cook it in the crock pot if you're going to leave it unattended! :)
4 cups white beans (great northern)
8 cups water
1 Tbsp chicken bouillon
1 ham hock (can substitute 2 cups diced ham but the flavor is not as good)
2 cups carrots, grated
1 diced large onion (or 2 Tbsp dried onion)
1/4 cup butter or margarine
Boil the beans and ham hock (or ham) in water for 15 minutes. Cover and simmer until beans are completely tender, about 2-3 hours. Remove ham hock and add remaining ingredients. Simmer for 1 hour. While simmering, remove and chop meat on ham hock and add to soup. Add butter before serving.
However, I made the mistake of cooking it on the stove during church one week and had a nasty surprise when I got home! It had burned while we were gone and had filled the whole house with smoke. It had burned so badly that there was a one inch layer of charcoal in the bottom of the pan! My family smelled like chain smokers for weeks before we could get the smell out of our clothes. When I was packing to move from that house many months later I would still occasionally get a whiff of burned Ham and Bean Soup. So nasty!
The moral is two-fold: Check it regularly for moisture and sticking to the pan and cook it in the crock pot if you're going to leave it unattended! :)
4 cups white beans (great northern)
8 cups water
1 Tbsp chicken bouillon
1 ham hock (can substitute 2 cups diced ham but the flavor is not as good)
2 cups carrots, grated
1 diced large onion (or 2 Tbsp dried onion)
1/4 cup butter or margarine
Boil the beans and ham hock (or ham) in water for 15 minutes. Cover and simmer until beans are completely tender, about 2-3 hours. Remove ham hock and add remaining ingredients. Simmer for 1 hour. While simmering, remove and chop meat on ham hock and add to soup. Add butter before serving.
“Forgotten” Minestrone
This is from the Taste of Home cookbook. It is a great crock pot meal with lots of flavor.
1 lb beef stew meat ½ tsp pepper
6 c water 1 med zucchini, thinly
1 28 oz can tomatoes, sliced
with liquid 2 c finely chopped
2 tsp beef bouillon cabbage
1 med onion, chopped 1 can (16 oz) garbanzo
2 tbsp dried parsley beans, drained
2-1/2 tsp salt, optional 1 c uncooked elbow
1-1/2 tsp ground thyme or shell macaroni
1 6 oz can tomato sauce
grated Parmesan cheese, optional
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme, tomato sauce, 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. (Good with salad and garlic bread.)
Yield: 8 servings.
1 lb beef stew meat ½ tsp pepper
6 c water 1 med zucchini, thinly
1 28 oz can tomatoes, sliced
with liquid 2 c finely chopped
2 tsp beef bouillon cabbage
1 med onion, chopped 1 can (16 oz) garbanzo
2 tbsp dried parsley beans, drained
2-1/2 tsp salt, optional 1 c uncooked elbow
1-1/2 tsp ground thyme or shell macaroni
1 6 oz can tomato sauce
grated Parmesan cheese, optional
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme, tomato sauce, 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. (Good with salad and garlic bread.)
Yield: 8 servings.
Cream of Broccoli Soup
I got this recipe from a cookbook published by the Grandview 1st Ward in Provo. It is wonderful - especially served in bread bowls! It is also fast and a good choice for last minute dinners.
3 chicken bouillon cubes
2 c. water
4 c. broccoli, cut fine
1 onion, cut fine
½ c. butter
½ c. flour
½ tsp dry mustard
2 c. milk
1 ½ c. sharp cheddar cheese
salt and pepper
Cook broccoli and onion in water with bouillon cubes until tender. Melt butter, add flour, thicken and add milk. Add cheese stirring until smooth. Add to vegetables in chicken broth. Salt and pepper to taste.
3 chicken bouillon cubes
2 c. water
4 c. broccoli, cut fine
1 onion, cut fine
½ c. butter
½ c. flour
½ tsp dry mustard
2 c. milk
1 ½ c. sharp cheddar cheese
salt and pepper
Cook broccoli and onion in water with bouillon cubes until tender. Melt butter, add flour, thicken and add milk. Add cheese stirring until smooth. Add to vegetables in chicken broth. Salt and pepper to taste.
Sunday, October 4, 2009
Black Angus’ Baked Potato Soup
This is one of my family's favorite soups. I have no idea if it is actually from Black Angus but it sure is tasty!
4 large baked potatoes
2/3 c. butter 1/2 tsp black pepper
2/3 c. flour 1/2 tsp white pepper
6 c. milk 3/4 tsp salt
12 slices bacon, cooked and crumbled
4 gr. onions, chopped
1-1/4 c. cheddar cheese, shredded
8 oz. sour cream
Cut baked potatoes in half length-wise; scoop out pulp and set aside.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, and cook over med. heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, peppers, 2 Tbsp green onion and 1 cup cheese. Cook until thoroughly heated but do not boil. Stir in sour cream; add extra milk, if necessary, for desired consistency.
Serve with bacon, remaining green onions and cheese and small dollop of sour cream. Yummy!
Note: You can add half of the bacon to the soup with the green onions and cheese but I don’t like soggy bacon. ;-)
4 large baked potatoes
2/3 c. butter 1/2 tsp black pepper
2/3 c. flour 1/2 tsp white pepper
6 c. milk 3/4 tsp salt
12 slices bacon, cooked and crumbled
4 gr. onions, chopped
1-1/4 c. cheddar cheese, shredded
8 oz. sour cream
Cut baked potatoes in half length-wise; scoop out pulp and set aside.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, and cook over med. heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, peppers, 2 Tbsp green onion and 1 cup cheese. Cook until thoroughly heated but do not boil. Stir in sour cream; add extra milk, if necessary, for desired consistency.
Serve with bacon, remaining green onions and cheese and small dollop of sour cream. Yummy!
Note: You can add half of the bacon to the soup with the green onions and cheese but I don’t like soggy bacon. ;-)
Chef's Table Tuscan Tomato Soup
Another recipe from Chef's Table. This is my honey's favorite tomato-based soup.
3 Tbsp olive oil
2 large onions, chopped
5 c diced and seeded tomatoes (*can use 3 14 oz cans drained diced tomatoes)
2 c chicken stock
1 ½ c whipping creamed
1 c basil pesto
salt and pepper, to taste
Heat oil in medium large soup pot. Add onions and cook over medium-low heat until completely translucent. Add tomatoes and bring to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 min. Add whipping cream. Add pesto. Blend to desired consistency with hand blender, food processor, or blender. Adjust seasoning with salt and pepper.
* I use my bottled tomatoes. They do contain seeds but can be strained out after blending. I save the juice to use in other dishes.
3 Tbsp olive oil
2 large onions, chopped
5 c diced and seeded tomatoes (*can use 3 14 oz cans drained diced tomatoes)
2 c chicken stock
1 ½ c whipping creamed
1 c basil pesto
salt and pepper, to taste
Heat oil in medium large soup pot. Add onions and cook over medium-low heat until completely translucent. Add tomatoes and bring to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 min. Add whipping cream. Add pesto. Blend to desired consistency with hand blender, food processor, or blender. Adjust seasoning with salt and pepper.
* I use my bottled tomatoes. They do contain seeds but can be strained out after blending. I save the juice to use in other dishes.
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