Tag Archives: soup

Taco Soup 2

Ingredients

1 lb ground beef
1 large onion, chopped
3 16oz. cans Mexican chili beans
1 16oz. can corn
1 16oz. can chopped tomatoes
1 1/2 c water
4 1/2 oz. chopped green chilies
1 package taco seasoning mix
1 package Hidden Valley Ranch dry salad dressing mix

Instructions

All cans are UNDRAINED

Cook beef with onion, drain off fat.

Add all other ingredients and simmer for 15 minutes.

This is a hit, and freezes very well.
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Kale Soup

Ingredients

1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or bone broth
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
2 red potatoes, diced into 1/2-inch cubes
3 cups kale, rinsed, stems removed and chopped very fine
2 tsp dried thyme
2 tsp dried sage
salt and pepper to taste

Directions

Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.

Heat 1 TBS broth in a medium soup pot.

Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Add garlic and continue to sauté for another minute.

Add broth, carrots, and celery and bring to a boil on high heat.

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.

Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Serves 4
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Amish Bean Soup

Ingredients

1 lb. dried navy beans
1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, diced
1 c. chopped onions
1 c. carrots, cubed
Salt
Pepper

Directions

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Then add the ham, garlic, and bay leaf to beans.

Cover; simmer for 2 hours.

Add the vegetables, salt, and pepper to taste.

Simmer for 1 hour longer.

Remove the ham bone, cut off the meat and dice it. Add to the soup.

Reheat the soup almost to boiling; then remove the bay leaf and serve.
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Quinoa Soup

Ingredients

1 cup Kidney Beans
1 cup Quinoa
1 (14-ounce) can Tomato Paste
3 Veggie Cubes
2/3 cup chopped Onion
5 cloves Garlic
1 (28-ounce) can Crushed Tomatoes (can use fire roasted for extra heat)
1/4 cup prepared Roasted Red Pepper
1/4 cup chopped Green Bell Pepper
6 cups Water
1/2 teaspoon Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/16 teaspoon Cinnamon
Salt and Pepper, to taste
2 Large Avocado, halved and sliced
1 small bunch Cilantro, chopped for garnish

Directions

Wash and rinse kidney beans well. Place beans in a large bowl and cover with water. Let soak for 5-6 hours.

Drain the beans well and place them in a crock-pot.

Put all other ingredients into the crock-pot and stir.

Cook on low for 7-8 hours.

You should try to stir soup halfway through to ensure even cooking.

Once the 7-8 hours is up, spoon into bowls and serve with sliced avocado and cilantro.
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Kale, Sausage, and White Bean Soup

Ingredients

1/2 pound fresh kale
3 to 4 links (about 1 pound) hot or mild Italian sausage
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
3 cups chicken stock
1 medium baking potato, peeled and diced
1 can (14 ounces) diced tomatoes, with juice
2 tablespoons tomato paste
1 teaspoon salt, plus more to taste
1 teaspoon dried basil
1/2 teaspoon dried thyme
freshly ground black pepper, to taste
1 can (15 to 19 ounces) cannellini beans, drained and rinsed
finely grated Parmesan cheese, for garnish

Directions

Strip the kale leaves from their stems and tear the leaves into large pieces. Discard the stems. Rinse the leaves in a large bowl of cool water. Transfer to a colander and set aside.

Bring a large pan of water to a boil. Pierce each sausage link several times with a paring knife, place the links in the boiling water, and cook for 10 minutes. Transfer to a plate. When the sausages are cool enough to handle, remove the casings and cut the links into 1/4-inch-thick slices.

Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrot and cook for 10 minutes, or until the onion is soft. Add the garlic and cook for 1 minute more. A

dd 3 cups of water plus the stock, kale, and sausage. Bring to a simmer, stirring occasionally.

Add the potato, tomatoes with juice, tomato paste, salt, basil, thyme, and pepper. Simmer for 20 to 25 minutes, or until the kale is tender.

Add the beans and simmer for 5 to 10 minutes more.

Taste and adjust the seasonings, if desired.

Serve hot and pass the Parmesan at the table.

Makes 8 or more servings.
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Slow Cooker Creamy Chicken Noodle Soup

Ingredients

4 cups cooked chicken, chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 cans low sodium chicken broth
2 cans condensed cream of mushroom soup
2 teaspoons fines herbs (chervil, chives, parsley, and tarragon)
salt and pepper, to taste
2 cups egg noodles, cooked

Directions

Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas.

Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.

Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles.

Season to taste and serve.
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Lentil and Macaroni Soup

Ingredients

1 tbsp. olive oil
2 medium carrots
1 medium onion
2 clove garlic
1 can whole tomatoes in puree
1 can vegetable broth
3/4 c. lentils
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. dried thyme
1 bunch Swiss chard
3/4 c. elbow macaroni
1 c. fresh basil leaves
grated Parmesan cheese

Directions

In nonstick 5 to 6-quart Dutch oven, heat oil over medium heat until hot. Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally. Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.

Stir in Swiss chard and macaroni; heat to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender. Stir in basil. Serve with Parmesan if you like.
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