Soups
Granny's Chicken Soup ¤ May 23, 2008
4 carrots, chopped
3 celery stalks, chopped
1 medium onion, chopped
4 boneless, skinless chicken breasts, boiled & cut up
salt, pepper, seasonings to taste
3 cans chicken broth
1 bag medium egg noodles
Put veggies, broth, noodles and chicken into a crock pot and top off with water.
Add seasonings as desired. Cover and cook on low for 8–9 hours.
3 celery stalks, chopped
1 medium onion, chopped
4 boneless, skinless chicken breasts, boiled & cut up
salt, pepper, seasonings to taste
3 cans chicken broth
1 bag medium egg noodles
Put veggies, broth, noodles and chicken into a crock pot and top off with water.
Add seasonings as desired. Cover and cook on low for 8–9 hours.
FILED UNDER; Recipes, Meal Ideas, Main Dishes, Meats, Soups, Slow Cooker
Loaded Potato Soup ¤ May 23, 2008
3 lbs. yukon gold potatoes
1/4 c. margarine, melted
1/4 c. flour
8 c. half-and-half
1 (16-ounce) block Velveeta cheese, melted
pepper, to taste
garlic powder, to taste
1 tsp. hot pepper sauce
1 can real bacon pieces
1 c. shredded mexican cheese
1/2 c. chives, chopped
1/2 c. parsley, chopped
Dice peeled yukon gold potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
1/4 c. margarine, melted
1/4 c. flour
8 c. half-and-half
1 (16-ounce) block Velveeta cheese, melted
pepper, to taste
garlic powder, to taste
1 tsp. hot pepper sauce
1 can real bacon pieces
1 c. shredded mexican cheese
1/2 c. chives, chopped
1/2 c. parsley, chopped
Dice peeled yukon gold potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
FILED UNDER; Recipes, Main Dishes, Soups
Soup-er Simple ¤ May 23, 2008
Soup is a well-known winter staple and sick day must-have. With these tips you can have a hot pot ready in less than an hour.
1.)Keep several cans of low-sodium chicken, beef or vegetable broth in your pantry all the time.
2.)You can add nutrients as well as flavor by throwing ina squeeze of lemon or lime and a dash of
fresh herbs such as parsley, thyme or tarragon. Add lots of vegetables such as whole kernel corn and
green beans to add color and flavor to the broth.
3.)If your soup has beef, pair it with bay leaves. With black beans, add cumin. And with tomato based
soups, you can't go wrong with oregano.
4.)Vegetables such as broccoli, greens, and red peppers don't make good additions to soups because they
become bitter after prolonged heating. This is also true with certain herbs, such as rosemary.
5.)Don't salt the soup until it is almost done. Flavor intensifies as the soup cooks, so waiting allows
you to have just the right amount of salty flavor.
6.)Adding beans to any soup is a great source of fiber and protein. They are lowin calories and can be
cooked straight from the bag without soaking. Reduce the gassy effects of beans by soaking for about 30
minutes. For beans at the last minute, rinse a can of pintos or black beans to lose extra sodium and add
to the pot.
Soup-er Simple Recipe
Pour 4 cups of low-sodium broth in a stock pot. Add your favorite frozen or fresh vegetables such as
green beans, baby carrots, corn, peas, potatoes and onion. Season and cook chicken or beef and add to
the soup. For a fun addition, try adding 1/2 cup of mini alphabet pastas. Bring to a boil and simmer
for 30 minutes.
1.)Keep several cans of low-sodium chicken, beef or vegetable broth in your pantry all the time.
2.)You can add nutrients as well as flavor by throwing ina squeeze of lemon or lime and a dash of
fresh herbs such as parsley, thyme or tarragon. Add lots of vegetables such as whole kernel corn and
green beans to add color and flavor to the broth.
3.)If your soup has beef, pair it with bay leaves. With black beans, add cumin. And with tomato based
soups, you can't go wrong with oregano.
4.)Vegetables such as broccoli, greens, and red peppers don't make good additions to soups because they
become bitter after prolonged heating. This is also true with certain herbs, such as rosemary.
5.)Don't salt the soup until it is almost done. Flavor intensifies as the soup cooks, so waiting allows
you to have just the right amount of salty flavor.
6.)Adding beans to any soup is a great source of fiber and protein. They are lowin calories and can be
cooked straight from the bag without soaking. Reduce the gassy effects of beans by soaking for about 30
minutes. For beans at the last minute, rinse a can of pintos or black beans to lose extra sodium and add
to the pot.
Soup-er Simple Recipe
Pour 4 cups of low-sodium broth in a stock pot. Add your favorite frozen or fresh vegetables such as
green beans, baby carrots, corn, peas, potatoes and onion. Season and cook chicken or beef and add to
the soup. For a fun addition, try adding 1/2 cup of mini alphabet pastas. Bring to a boil and simmer
for 30 minutes.
FILED UNDER; Recipes, Soups, Health
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