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Reply
| | From:  Genie· (Original Message) | Sent: 10/17/2007 6:38 PM |
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Reply
| | | From: Genie· | Sent: 5/4/2008 3:13 AM |
| Spaghetti Soup
1 lb. lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 tsp. garlic, minced
2 cans (14-1/2 oz. ea.) diced tomatoes, undrained
2-1/2 cups water
1 jar (13 to 15 oz.) spaghetti sauce
1 TB sugar
1/2 tsp. dried Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
Dash cayenne pepper
2 oz. spaghetti pasta, broken into 2" pieces
Fresh herb sprigs, optional
In a large saucepan or Dutch oven, saut�?nbsp;¦é meat, onion, sweet pepper, celery,
carrot,
and garlic over medium heat until vegetables are tender and meat is no longer
pink, stirring
frequently. Drain excess fat.
Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning,
salt, black
pepper, and red pepper.
Bring to boiling. Add broken spaghetti. Return to boiling. Reduce heat and
simmer gently,
uncovered, for 12 to 15 minutes or until spaghetti is tender.
Serve immediately. If desired, top each serving with a fresh herb sprig.
Makes: 6 servings.
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Reply
| | | From: Genie· | Sent: 5/24/2008 2:10 AM |
Alphabet Noodle Soup
1/2 pound ground beef
3 cups beef broth
3 cups V-8 juice
3/4 cup water
1/4 teaspoon dried thyme
1 teaspoon worcestershire sauce
1 1/2 cups mixed vegetables, drained
2/3 cup uncooked alphabet noodles
In Dutch oven, brown beef, drain. Add broth, juice, water, thyme and
worcestershire sauce. Bring to a boil. Add vegetables and noodles. Simmer
for 8 to 10 minutes, or until noodles are tender.
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Reply
| | | From: Genie· | Sent: 7/6/2008 4:00 AM |
| Creamy Tortellini Soup
1 1.8-ounce envelope white sauce mix (see note)**
4 cups water
1 14-ounce can vegetable broth
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
1 12-ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.
Gradually add the water to the white sauce mix, stirring until
smooth. Stir in broth, mushrooms, onion, garlic, basil, salt,
oregano, and cayenne pepper. Cover and cook on low-heat setting for 5
to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Stir in dried tortellini. Cover and cook on low-heat setting for 1
hour more or high-heat setting for 45 minutes more. Stir in
evaporated milk and fresh spinach. If desired, sprinkle individual
servings with black pepper and Parmesan cheese.
Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 7/19/2008 5:46 PM |
| Mac 'n' Beef Soup
Prep/Cook Time: 30 minutes
1/2 pound lean ground beef (85% lean)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
3 cans (10 3/4 ounces each) Campbell's® Healthy Request® Condensed Tomato
Soup
4 cups water
2 teaspoons lemon juice
4 cups cooked elbow macaroni (about 2 cups uncooked), cooked without salt
In large saucepan over medium-high heat, cook beef, onion, pepper, basil and
oregano until beef is browned, stirring to separate meat. Pour off fat.
Add soup, water, lemon juice and macaroni. Reduce heat to low and heat
through. Serves 8.
TIP: Count on green peppers to add a spark of color and fresh flavor to
soups, salads, and main dishes. Purchase green peppers that are glossy, firm and
well-shaped. Avoid peppers with soft spots and blemishes.
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Reply
| | | From: Genie· | Sent: 9/2/2008 2:24 AM |
| Pasta Soup
5 cups vegetable broth
2 pounds ripe tomatoes, diced
2 medium zucchini, quartered and sliced
4 each scallions, sliced
2 cups small white beans, cooked, drained
1/4 cup fresh parsley, chopped
3 cups bow tie pasta, uncooked
8 fresh basil leaves, thinly sliced
Combine the stock or water in a large soup pot with the tomatoes, zucchini and scallions. Bring to a simmer, then simmer gently covered, until the zucchini is tender but still firm, about 10 minutes. Add the beans and parsley, the season to taste with salt and pepper. Remove from the heat and let the soup stand, covered, for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor. About 20 minutes before the soup is to be served, bring water to boil in a separate large pot and cook the pasta until it is al dente. Drain and rinse briefly with cool water to stop the cooking process, then stir into the soup. Serve the soup just warm, topping each with a few strips of basil leaf and add if desired, a sprinkling of Parmesan cheese.
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:36 PM |
| Pasta Soup With Pesto
4 14.5 ounce cans vegetable or low sodium chicken broth
1large onion, diced
2 celery ribs, chopped
1 large carrot, sliced
1 parsnip; peeled and diced
salt and pepper to taste
1 bay leaf
2 cups cooked bow tie pasta
2 tablespoons fresh or frozen pesto
Parmesan cheese for garnish
In a large pot combine the broth, onion, celery, carrots, parsnip, salt, pepper and bay leaf. Bring to a boil, cover and reduce heat to medium low. Simmer until vegetables are tender, about 20 minutes. Remove the bay leaf. Add the pesto and let it melt and combine with the other ingredients. Serve with a wedge of Parmesan cheese to grate over each serving bowl.
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Reply
| | | From: Genie· | Sent: 9/6/2008 2:36 AM |
| Smoky Pasta and Bean Soup
6 slices lean smoked bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, peeled and crushed
1/8 tsp crushed hot red pepper
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape, uncooked
Freshly grated Parmesan cheese, optional
In a large deep skillet, saute bacon until some fat is rendered. Add the onion, celery, carrot, garlic, and red pepper to skillet. Saute until the vegetables are softened, about 10 minutes. Stir in tomatoes. Cook and stir 10 minutes. Stir in the beans. Add the broth and bring to a gentle boil. Add the macaroni and continue until the pasta is tender, but still firm, about 15 minutes. Top with grated cheese, if desired, when serving. Yiled; about 8 servings
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:25 AM |
| Tomato Pasta Soup
1 can (28 oz.) whole peeled tomatoes
2 tsp. olive oil
3 cloves garlic, minced
1/2 cup yellow onion, chopped
2 cups reduced sodium chicken OR vegetable broth
3/4 cup carrot, chopped
3/4 cup celery, chopped
4 oz. pasta shells or elbow macaroni
2 TB fresh parsley, chopped
1/4 tsp. ground black pepper
Chopped fresh parsley, for garnish
Drain tomatoes in a strainer set over a small bowl; reserve the juice and set
aside.
In a blender or food processor fitted with the metal blade, process the
tomatoes until
smooth.
In a medium sauce pan, heat oil over medium-low heat. Add garlic and onion;
cook,
stirring frequently, for 2 minutes Stir in tomatoes. Reduce heat to low and
simmer,
stirring occasionally, for 10 minutes.
Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and
pepper. Simmer
until vegetables are tender, about 25 to 30 minutes.
Ladle soup into serving bowls. Garnish with parsley. Serve immediately.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 10/11/2008 3:59 AM |
Persian Noodle Soup
1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 tablespoons oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach fresh, chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 pound Persian noodles
1 tablespoon flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar
Gheimeh Garnish
1/4 p ound beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
2 tablespoons yellow split peas
1 teaspoon tomato paste
1/4 teaspoon saffron, dissolved in 1 tablespoon hot water
1/2 teaspoon salt
Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon oil
1 teaspoon dried mint flakes
In large pot, brown onions in oil. Add salt, 1/4 teaspoon of the pepper, and turmeric. Pour in water and add kidney beans, navy beans and chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes. Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes or until done. Correct seasoning and add more water if too thick. Add noodles, flour and cook until noodles are done, about 10 minutes. If using kashke or sour cream, set aside a heaped tablespoon for garnish. Stir 2 tablespoons of soup into remaining sour cream. Stir this mixture slowly into soup. Reheat just before serving, adding more water if it's too thick.
GHEIMEH:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat, onion, and garlic in oil. Stir in water and split peas. Cover and cook 20 minutes over low heat. Add tomato paste, saffron and salt. Simmer covered for 10 minutes.
MINT:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint flakes in hand and stir into onion. Pour soup into tureen, garnish with gheimeh and mint garnish and reserved sour cream by floating them on top.
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Reply
| | | From: Genie· | Sent: 10/16/2008 8:36 PM |
| Hot and Sour Noodle Soup with Pork
2 oz.rice-stick noodles (pad thai noodles)
1 TB vegetable oil
10 large shiitake mushrooms (about 4 oz.), stems discarded and caps thickly
sliced
1 large garlic clove, thinly sliced
1-1/2 tsp. finely grated fresh ginger
4-1/2 cups chicken stock or low sodium broth
1/2 lb. pork tenderloin, cut into 2" x 1/2" strips
1-1/2 TB cider vinegar
1-1/2 tsp. soy sauce
1 tsp. chile garlic sauce or hot sauce
1 cup snow peas, thinly sliced lengthwise
3 scallions, thinly sliced
1/2 tsp. cornstarch dissolved in 1 TB cold water
1 tsp. Asian sesame oil
Salt
1. Soak the noodles in a bowl of hot water until pliable, about 5 minutes.
2. In a large sauce pan, heat the oil until shimmering. Add the shiitake and
cook over
high heat, stirring occasionally, until lightly browned, 2 to 3 minutes. Add
the garlic and
ginger and cook, stirring, for 30 seconds. Add the stock and bring to a
boil.
3. Drain the noodles, add them to the saucepan and cook over moderate heat
just until
tender, about 3 minutes. Add the pork, vinegar, soy sauce and chile-garlic
sauce and simmer
until the pork is nearly cooked through, about 2 minutes. Add the snow peas,
scallions and
cornstarch mixture and cook until the vegetables are crisp-tender, about 1
minute. Stir in the
sesame oil and season with salt. Ladle the soup into bowls and serve.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:55 AM |
ITALIAN PASTA AND BEAN SOUP) SERVES 4-6 INGREDIENTS - 2 smoked ham hocks
- 2 quarts water
- 1 cup dry white beans, such as Great Northern
- 1/8 pound (2 ounces) fat back, rinsed of salt
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 4 large cloves garlic, chopped (more, if desired)
- 2 tablespoons olive oil
- 2 cups dried tubular pasta, such as ditalini, elbows or small shells
- Salt and pepper to taste
- Freshly grated Parmesan cheese
Cook the ham hocks in 2 cups water until tender, about 2 hours. Remove meat from bones, disgarding fat, and chop. Reserve liquid. In a 4-quart saucepan, bring beans and 2-quarts water to a boil for 2 minutes. Remove from burner and let soak, covered, for 20 minutes. Drain beans, reserving liquid and adding enough fresh water to the liquid to make 2 quarts. Meanwhile, chop fat back, onions, celery and garlic into a paste (called a battuto); this can be done with a large chef's knife or in the food processor. Heat olive oil in a large kettle over medium heat. Add the battuto and cook until the fat is completely rendered and just starting to turn golden, about 10 minutes, being careful not to brown. Add the beans, reserved bean cooking liquid, ham and ham cooking liquid to the kettle. Bring to a boil, reduce and simmer, covered, until beans are tender, about 1 to 1-1/2 hours. Skim fat from top of soup, but not all. (Can be prepared to this point several hours before serving or several days and refrigerated.) Before serving, bring soup back to a boil; add pasta and simmer, covered, until tender, about 10 minutes, depending on pasta used. (If soup appears too liquid, remove the lid; if soups appears too thick while pasta is cooking, add extra liquid.) Taste for seasoning. Serve immediately, passing Parmesan cheese. Notes: The fat back used in this recipe is the type with no meat. If unavailable, use salt pork but remove all meat and reserve for another time. For those who are highly fat conscious, the fat back can be omitted. You will still have a very good soup. You will need to use your judgment on the amounts of pasta and liquid needed, as beans do not always soak up the same amount depending on their age and dryness. This soup should be thick, but it is best with some liquid. Leftover soup reheats very well and may taste better than the original. However, more liquid may need to be added as the beans and pasta soak up additional liquid in reheating. | |
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