Broccoli Cheese Soup
1 medium onion, chopped
3/4 cup butter
1 1/2 teaspoon salt
16 oz cheese whiz
4-5 diced and peeled potatoes
3/4 cup flour
2 cup milk
16 oz bag broccoli
Combine onion, potatoes, broccoli in enough water to cover everything.
Cook until tender. Remove from heat and save water. In a separate bowl melt butter. Mix flour with milk and pour into butter. Mix in with onions, potatoes and broccoli. Add salt and pepper to taste. Heat cheese whiz in microwave until thick, stirring occasionally. Add to broccoli and water.
Fire Roasted Tomato and Basil Soup
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
28 oz Muir Len fire-roasted tomatoes, undrained
14 oz chicken broth
2 tablespoons fresh basil, chopped
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
In medium saucepan, warm oil over medium heat. Cook onion and garlic in oil 2-3 minutes, stirring constantly, until onion is crisp/tender. Stir in tomatoes, broth, 1 tablespoon of the basil, sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat. Uncover and cool slightly, about 5 minutes. In blender, puree mixture in batches. Return to saucepan, heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. Garnish with sour cream.
Black Bean Soup
2 15 oz cans black beans
1 can water
1/4 cup diced red onion
2 teaspoons chopped, pickled jalapeno slices
1 teaspoon sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
Pour the beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil; then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is as thick as you like. Serve each bowl with a garnish of red onion, jalapeno slices and sour cream arranged in center of soup.
Cheesy Vegetable Soup
1 bag carrots-cut
4-5 potatoes-diced
2 cans cheddar cheese soup
2 1/2 cups milk
1 can corn
1 can beans
salt
pepper
onion salt
Boil potatoes and carrots until tender. Drain. Mix together soup and milk. Add all of veggies to mixture and heat. Add seasonings to taste. Serves10-12
Olive Garden's Pasta Fagioli Soup
2 cup small penne pasta noodles
1 lb lean ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 cup sliced celery
1 cup diced carrot
2 14.5 oz cans Italian diced tomatoes
15 oz can white beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can tomato sauce
11 oz can V-8 juice
3 cup beef, chicken or veg. broth
1 tablespoon white vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 teaspoon basil flakes
1 teaspoon oregano flakes
Cook pasta according to package directions. Drain and set aside.
While pasta is boiling, brown ground beef in large, nonstick pan. Once the beef is nearly cooked, add the onion, garlic, celery and carrots to the pan. Stir mixture and let it cook together for about 5 minutes. Add all remaining ingredients except for the cooked pasta. Stir together and then simmer for 45 minutes. Add cooked pasta and continue to simmer for about 15 minutes. Pasta will get soggy if left in soup too long. If you plan on using some for leftovers, only add noodles to what you are going to eat immediately.
Sprinkle freshly grated Parmesan cheese over each bowl.
1 medium onion, chopped
3/4 cup butter
1 1/2 teaspoon salt
16 oz cheese whiz
4-5 diced and peeled potatoes
3/4 cup flour
2 cup milk
16 oz bag broccoli
Combine onion, potatoes, broccoli in enough water to cover everything.
Cook until tender. Remove from heat and save water. In a separate bowl melt butter. Mix flour with milk and pour into butter. Mix in with onions, potatoes and broccoli. Add salt and pepper to taste. Heat cheese whiz in microwave until thick, stirring occasionally. Add to broccoli and water.
Fire Roasted Tomato and Basil Soup
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
28 oz Muir Len fire-roasted tomatoes, undrained
14 oz chicken broth
2 tablespoons fresh basil, chopped
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
In medium saucepan, warm oil over medium heat. Cook onion and garlic in oil 2-3 minutes, stirring constantly, until onion is crisp/tender. Stir in tomatoes, broth, 1 tablespoon of the basil, sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat. Uncover and cool slightly, about 5 minutes. In blender, puree mixture in batches. Return to saucepan, heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. Garnish with sour cream.
Black Bean Soup
2 15 oz cans black beans
1 can water
1/4 cup diced red onion
2 teaspoons chopped, pickled jalapeno slices
1 teaspoon sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
Pour the beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil; then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is as thick as you like. Serve each bowl with a garnish of red onion, jalapeno slices and sour cream arranged in center of soup.
Cheesy Vegetable Soup
1 bag carrots-cut
4-5 potatoes-diced
2 cans cheddar cheese soup
2 1/2 cups milk
1 can corn
1 can beans
salt
pepper
onion salt
Boil potatoes and carrots until tender. Drain. Mix together soup and milk. Add all of veggies to mixture and heat. Add seasonings to taste. Serves10-12
Olive Garden's Pasta Fagioli Soup
2 cup small penne pasta noodles
1 lb lean ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 cup sliced celery
1 cup diced carrot
2 14.5 oz cans Italian diced tomatoes
15 oz can white beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can tomato sauce
11 oz can V-8 juice
3 cup beef, chicken or veg. broth
1 tablespoon white vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 teaspoon basil flakes
1 teaspoon oregano flakes
Cook pasta according to package directions. Drain and set aside.
While pasta is boiling, brown ground beef in large, nonstick pan. Once the beef is nearly cooked, add the onion, garlic, celery and carrots to the pan. Stir mixture and let it cook together for about 5 minutes. Add all remaining ingredients except for the cooked pasta. Stir together and then simmer for 45 minutes. Add cooked pasta and continue to simmer for about 15 minutes. Pasta will get soggy if left in soup too long. If you plan on using some for leftovers, only add noodles to what you are going to eat immediately.
Sprinkle freshly grated Parmesan cheese over each bowl.
Rock Soup
2 tablespoon olive oil
1/2 lb chorizo, ham or leftover meat, chopped
2 large baking potatoes, peeled and cubed
4 ribs celery, chopped
3-4 carrots, chopped
1 large onion, chopped
2-3 garlic cloves, chopped
1 bay leaf
salt and pepper
15.5 oz can chickpeas, drained
1 teaspoon sweet smoked paprika
6 cups chicken broth
15 oz can diced tomatoes or tomato sauce
2 tablespoon hot pepper sauce
2 cups cubed stale bread
chopped flat-leaf parsley for garnish
In a soup pot, heat 2 tablespoons olive oil, over medium heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
Place 1/2 cup bread cubes in each of 4 bowls and drizzle with olive oil. Pour in the soup; top with parsley.
Potato Soup
2 celery ribs, diced
1 small onion, diced
3 chicken bouillon cubes
8-10 potatoes, peeled and diced
Put in a large pot and bring to a boil and cook until potatoes are soft
While that is cooking, in a saucepan melt
3/4 cup butter-after melted add
3/4 cup flour and stir, then add
1 quart milk
Bring to a boil until it thickens, stir often with a wire whisk
Add 2 teaspoon salt and pepper to taste
Add the sauce to the potatoes and liquid (do not drain the potatoes)
stir together, add cheese just before serving or serve with grated cheese.
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