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Tropical Sweet Potato Soup
A great choice instead of a traditional potato salad.
with spices, pineapple and toasted pecans providing
the perfect compliment to the sweet yams. 2 pounds sweet potatoes ( or yams), peeled and cubed
2 tablespoons lemon juice
1 cup chopped celery
1 bunch spring onions, sliced
1 (20-ounce) can pineapple chunks, drained
1/4 cup chopped pecans
1/3 cup light mayonnaise
1 teaspoon grated orange rind
2 tablespoons orange juice
1 tablespoon honey [clear ]
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg In a saucepan, cook sweet potatoes for 8 to 10
minutes in boiling water just until tender.
Do not overcook. Drain and toss with lemon juice;
set aside. Add the celery, green onions,
pineapple chunks, and pecans.
In a small bowl, combine mayonnaise, orange rind,
orange juice, honey, ginger, and salt.
Mix the mayonnaise dressing with the sweet potato
mixture, tossing gently. Serve immediately or cover
and chill.
Makes 8 to 10 servings.
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Brandied Fruit Soup This versatile soup can be served as a mouth-watering
first course or as an unusual and refreshing dessert.
Try it cold or hot. 2/3 cup Apricot KERNS® from LIBBY'S Refrigerated
All Nectar ;
1 teaspoon cornflour;
1 tablespoon brandy ;
1 tablespoon honey ;
1/8 teaspoon ground allspice
1/2 cup chopped cored and peeled apples
1/2 cup chopped pitted and peeled peaches
1/2 cup water In a medium microwave-safe bowl combine
apricot nectar and cornflour until well-combined.
Stir in brandy, honey and allspice.
Microwave uncovered on HIGH for 2 to 3 minutes
or until mixture is thick and bubbly, stirring every
30 seconds. Stir in apples, peaches and water.
Microwave uncovered on HIGH for 45 seconds to
1 minute. Serve hot or cold.
Makes 2 servings. Recipe is the property of Nestlé® and Meals.com,
used with permission.
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Vegetarian Cassoulet
White beans slow cooked with vegetables and fresh herbs-- parsley, rosemary, lemon thyme, and savory.
Ready In: 9 Hours 20 Minutes
Yields: 8 servings
INGREDIENTS
2 tablespoons olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
DIRECTIONS
Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
Stir in potato, and continue cooking for 1 hour. Remove herbs before serving. |
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Vegetable Barley Soup
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 45 Minutes
Yields: 8 servings
Vegetable broth, barley, and lots of veggies make this soup filling.
INGREDIENTS:
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce DIRECTIONS:
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.
The soup will be very thick. You may adjust by adding more broth or less barley if desired.
Remove bay leaves before serving |
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Italian Vegetable Soup with Beans, Spinach & Pesto
Yields: 10 servings
"Cannellini beans and vegetables - - make this healthy soup satisfying."
INGREDIENTS:
1 1/2 tablespoons olive oil
1 large onion, cut into small dice
3 medium carrots, peeled and sliced 1/4-
inch thick
3 medium celery stalks, sliced 1/4-inch thick 1 medium bell pepper (red or yellow),
stemmed, seeded and cut into medium
dice
1 pound all-purpose potatoes, unpeeled
and cut into medium dice
1 (16 ounce) can petite diced tomatoes
2 (15.5 ounce) cans cannellini or other
white beans, undrained
6 cups low-sodium chicken broth in can or
carton
7 ounces loosely packed baby spinach 1 cup frozen green peas
Salt and ground black pepper
Prepared pesto (found in grocer's refrigerated section) DIRECTIONS:
Heat oil in a soup kettle over medium-high flame.
Add onions, and saute until tender, about 5 minutes.
Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
^ For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto. |
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