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Basic Vegetable Broth
5-carrots, chopped
2-stalks celery with leaves, chopped
2-onions, chopped
3 to 4-cloves garlic, peeled
1-bay leaf
1-tsp salt and peppercorns
12-cups water
Any veggies in the fridge that aren't too strong, chopped
Bring all ingredients to a boil, lower heat, and simmer gently for 45 mins to one hour
Strain
Adjust seasoning. |
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Minestrone Soup
5 cup chicken stock
1 (6 oz.) can tomato paste
1 (12 oz.) can no-salt tomato juice
1 Tbsp low-sodium soy sauce
2 celery stalks
2 carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 large zucchini, quartered, sliced
1 cup cut green beans or wax beans
2 large tomatoes, diced
1 Tbsp chopped Italian parsley
2 green onions, chopped
1 Tbsp fresh basil, chopped
1 tsp dried oregano
1 can (15 oz) garbanzo beans
1 can (15 oz) white kidney beans
1/3 cup elbow macaroni
Dash of Tabasco
1 Tbsp grated Parmesan cheese
Cook vegetables and seasonings in stock until tender. Drain the beans and add.
beans and macaroni. Simmer until all ingredients are tender and macaroni is al
dente.
Serve hot.
Makes 8 servings.
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Mushroom Broccoli Soup
Yield: 4 Servings
6 Tbsp Oil
4 Tbsp Butter
2 Onions, peeled and chopped
6 Mushrooms, chopped
3 Tbsp Flour
1 tsp Nutmeg
10 cup Chicken stock
3/4 cup 35% cream
Salt and pepper
1 Bunch of broccoli,chopped
In a medium pan, heat oil and butter and saute onions and mushrooms.
5 min Add flour, stir well and add rest of ingredients except cheese.
Let simmer over medium heat for 8-10 minutes. Add cheese, mix well
and serve.
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Noodle with Kimchi Soup materials: noodle, 1/2 cup of kimchi, sliced green pepper and onion, 1/4 spoonful of salt, 1cup of vinegar, 1/2 of pepper, 1/5 spoonful of sesame
recipe:
1. cook noodle by boiling and then wash noodle with cold water.
2. place noodle on a wicher basket.
3. mix kimchi, water, salt and vinegar in the bowl.
4. put noodle with them in the bowl.
5. place sliced pepper and onion, sesame on the noodle. |
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garlic soup: 6 beef bouillon cubes
8 cups boiling water
14 large fresh garlic cloves
2 tbsp. butter
2 tbsp. minced parsley
1 tbsp. flour
1/4 tsp. freshly ground pepper
6 raw egg yolks beaten
6 thin slices Monterey Jack cheese
6 small slices French bread toasted
In a large saucepan, combine bouillon cubes and water, stirring till dissolved. Peel garlic and mince (a blender works well). In a heavy saucepan over low heat, brown garlic lightly in butter with minced parsley (stir constantly so it doesn't burn). Add flour and stir until lightly browned. Add broth and pepper. simmer at least 30 minutes to 1 hour. Just before serving, slowly add egg yolks, stirring constantly. Place cheese on toasted bread and place one slice in each serving bowl. Ladle soup into bowl and place each bowl under broiler just long enough to melt cheese (you could also use a microwave). Makes 6 generous servings. |
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Curried Pear And Parsnip Soup
soups
4 1/2 cups chicken stock
4 cups peeled chopped parsnips
1 cup peeled chopped pears
1 onion; chopped
1 1/2 teaspoons curry paste or powder
1/4 teaspoon pepper
1 bay leaf
1 cup 1% milk
In large saucepan over high heat, bring chicken stock, parsnips, pears, onion, curry paste, pepper and bay leaf to boil. Reduce heat and simmer, covered and stirring often, for about 30 minutes or until vegetables are very tender. Discard bay leaf. Transfer in batches to blender or food processor; puree until smooth. Return to saucepan. Stir in milk and heat through. (Can be covered and refrigerated for up to 2 days; reheat over medium heat.) |
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Potato Soup Sautee 1 cup sliced leeks (or onions) 1diced garlic clove in 3 tbsp butter until limp. Stir in 3 tbsp at least flour and saute until it has absorbed the butter and leek liquid. Add 3 or 4 cups of water or mild chicken broth, salt, pepper, and any spices you like. Add 4 cups or so of peeled and diced potatoes. Simmer uncoverd until potatoes are tender but not mushy. At this point you could add some diced carrots and celery if you like a country look. Otherwise add 1 1/2 cups of light cream or heavy cream if you don't mind calories and simmer until vegetables are tender (15 10 min). Add more salt and pepper to taste. |
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POTATO SOUP
3 slices bacon, cut in half
2 stalks celery, chopped
2 med carrots, diced
1/2 tsp garlic salt
1 tsp garlic clove, minced
2-1/2 cup water
6 Tbs flour
3 med potatoes, peeled and cubed
1 small red onion
1/8 red pepper
1 cup rice, uncooked
3 cups milk, low fat
Fry bacon until crisp; drain bacon on paper towel.
Take drippings add to bottom on crockpot or any slow cooking method that you employ. Add potatoes, carrots, onions, celery, garlic clove, mix well after each item is added. Combine flour with small amount of milk, mix well. Add balance of milk, mix. Add water, garlic salt, and pepper. Mix well. Add rice. Cook on high (if using crockpot) for 3 hours, otherwise simmer for three hours.
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Potato and Leek Soup
1 knob Butter
2 Leeks
1 medium Onion; peeled/chopped
2 Cloves garlic; peeled/chopped
2 large Potatoes; peeled/diced
2 cups Chicken stock
1/2 cup thickened cream
Cracked black pepper to taste
Dash Worcestershire sauce
Melt butter in a pan over medium heat. Add leeks, onions and garlic. Saute until
soft. Add potatoes stirring well. Add stock, bring to a boil and simmer
partially covered, for 30 minutes. Put in food processor and puree, leaving
slight texture. Return to the pot, stirring well. Bring to the boil, let simmer.
Add cream, Worcestershire sauce and pepper. Serve. |
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PUMPKIN CURRY SOUP
2 Tbsp. butter
1/2 cup chopped onion
1/2 lb. sliced mushrooms
1 tsp. curry powder
1 Tbsp. flour
2 14-oz cans chicken broth
1 lb. can pumpkin
1 tsp. brown sugar
1/8 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper
1 cup half-and-half
Heat butter; saute mushrooms and onion. Stir in curry powder and flour;
heat until bubbly. Remove from heat and gradually stir in chicken
broth. Add remaining ingredients, except half-and-half. Bring to a
simmer over low heat. Just before serving, add the half-and-half and
continue to heat until hot, but do not allow soup to boil. |
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Skillet Beef Stew
3 to 4 ounces of lean beef sliced very thin
1 cup white OR yellow onion
1 cup green bell pepper
1 medium potato, with peel intact
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon flour
2 tablespoons cooking oil
1 tablespoon butter
12 ounces of beer OR red wine.
Cut the onion, green bell pepper and potato into 1/2 inch pieces.
Heat the oil in a large skillet, add butter and then saute the onion until
nearly transparent. Add beef and stir until the beef if browned.
Add bell pepper, potato, spices, and flour. Stir and then add the liquid.
Cover, reduce the heat and simmer for 30 minutes. Adjust flavor as needed.
Serve with a green salad and bread to sop up the gravy. |
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STEW OF BEANS, GREEN PEPPERS AND CHORIZO
500 g / 1 lb 2 oz haricot beans, soaked overnight and washed
1 onion, chopped
1 leek, chopped
1 small carrot, chopped
1 fresh green choricero pepper, seeded and chopped
1 garlic clove
1 bay leaf
2 Tbsp olive oil
140 - 175 g / 5 - 6 oz chorizo sausage, sliced
Put the haricot beans, onion, leek, carrot, pepper, garlic clove, bay leaf
and half the oil in a large deep pan or earthenware pot. Add enough water to
come 2.5 cm / 1 in above the beans. Bring to the boil, reduce the heat and
simmer gently, covered, for about 1 1/2 hours until the beans are tender. Stir
occasionally and add some more cold water (not hot) if necessary during
cooking - the finished stew should have a soupy consistency. Season with
salt and pepper to taste.
Heat the rest of the olive oil in a small frying pan, then fry the chorizo
for 2 - 3 minutes until crisp. Serve the stew scattered with chorizo and
drizzled with oil. |
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West African Chicken and Groundnut Stew
2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion -- chopped
1 garlic clove -- minced
1/2 teaspoon ground red pepper
1 can whole tomatoes -- (28-oz.) undrained, cut up
1 can Great Northern Beans -- (15.5-oz.) undrained
1 can Niblets Golden Sweet Corn -- (11-oz.) drained
1 sweet potato -- peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice
Cut chicken breasts into 1/2-inch pieces. In 4-quart Dutch oven over medium-high
heat, cook chicken in oil until chicken is lightly browned and no longer pink,
stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until
onion is tender. Add remaining ingredients except rice; mix well. Bring to a
boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato
is tender, stirring occasionally. If stew becomes too thick add additional
water. Serve stew over hot rice.
8 (1 1/2-cup) servings (8 grams of fat) |
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Turkey Soup
2 cups diced cooked turkey
2 cups cooked rice
3 carrots,pared,diced and cooked
1 can evaporated milk 1 cup chicken or turkey broth,skimmed of fat
2 tbsp.flour
Cook rice and carrots.Blend flour and cold broth by whisking in
saucepan,heating and stirring until thickened.Add in milk as needed for desired consistency.Add in rest of ingredients and heat thru,seasoning to taste. |
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Maggie, have you tried all of these receipes you share with us?, some of them are beautiful, I have saved heaps, thanks
Margaret
15,000 Velocity Points Velocity NAB Credit Card |
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I have indeed tried some, Margaret. I looove making soup. Maggie |
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