The Famous Flu Fighter

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 red onion, minced
• 1 green chili pepper, minced
• 4 garlic cloves, minced
• 2 inches piece gingerroot, minced
• 2 tablespoons olive oil
• 2 medium sweet potatoes, diced skins left on
• 1 pint shiitake mushroom, sliced
• 2 handfuls goji berries
• vegetable stock, to cover
• salt and black pepper

Recipe

• 1 put the onion chile garlic and ginger in a large pan with olive oil. cook over med high heat for 5 mins, until the onion softens.
• 2 add the sweet potatoes and mushrooms to the pan along with the gogi berries. stir well and add enough vegetable stock to cover all the ingredients.
• 3 simmer well for 10-15 mins, until the potato is soft. season with salt and pepper.
• 4 carefully add soup to blender in batches and blend till smooth, it will be bright orange color, and a bit spicy soup to help battle the flu.

Spinach-shrimp Dip

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 12
• 1 (10 ounce) package chopped frozen spinach
• 1 cup low-fat sour cream
• 1 cup mayonnaise
• 1 tablespoon horseradish
• 1 package knorr vegetable soup mix (no substitutes)
• 1 (8 ounce) can water chestnuts, well drained and chopped
• 4 tablespoons finely chopped red onions
• 2 cups cooked peeled baby shrimp
• 1 loaf pumpernickel bread (round loaf)

Recipe

• 1 thaw the spinach, then squeeze out as much water as possible.
• 2 combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (i often do it by hand, or do it very carefully in the food processor so as not to over-process).
• 3 stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• 4 refrigerate for at least 2 hours to let flavours meld.
• 5 before serving, stir shrimp into dip mixture.
• 6 cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• 7 fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• 8 people are drawn to this; watch it disappear!

Sopa De Platano (spicy Plantain And Corn Soup)

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 10 ounces plantains, peeled and sliced into discs (yellow)
• 1 large tomato, peeled and chopped
• 1 cup corn
• 1 tablespoon fresh tarragon, chopped (1 tsp., if using dried)
• 4 cups vegetable stock
• 1 jalapeno pepper, seeded and chopped
• salt and pepper, to taste
• 1 pinch nutmeg, grated

Recipe

• 1 melt the butter in a large saucepan or pot over medium heat. add the onion and garlic, cooking until the onion is soft.
• 2 add plantains, corn, and tomato. cook for about five minutes.
• 3 add all of the remaining ingredients, except for the nutmeg, and simmer until the plantain slices are tender. add the nutmeg and serve hot.

Sopa De Elote (fresh Corn Soup)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 4 cups corn kernels, if frozen, defrosted
• 1 onion, chopped
• 3 tablespoons butter
• salt
• 4 cups chicken stock
• 1 cup sour cream
• 6 tablespoons cottage cheese or 6 tablespoons cream cheese, chopped
• 2 poblano chiles, peeled, seeded and diced or 1 (4 ounce) can california green chilies, chopped

Recipe

• 1 combine the corn kernals and the onion in a food processor and process to a puree. heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
• 2 stir in the chicken stock and season with salt if necessary.
• 3 simmer, over low heat, for 10 minutes longer.
• 4 stir in the sour cream and simmer for a few minutes longer.
• 5 when ready to serve, strain the soup. have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

Spicy African Chicken Peanut Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon sesame oil
• 3 chicken breast halves, cut into 1-inch pieces
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 6 cups chicken broth
• 1/2 cup tomato paste
• 2 cups stewed tomatoes, chopped
• 1/3 cup chunky peanut butter

Recipe

• 1 in a large dutch oven or soup pot, heat the sesame oil.
• 2 add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
• 3 add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
• 4 heat through, but don't boil. serve hot.

Yummy Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground turkey (i'm sure any type of ground meat would be tasty)
• 2 garlic cloves (minced)
• 1 onion, diced
• 1 cup colby-monterey jack cheese (you can always add more)
• organic black beans (optional)
• 1/2 cup organic frozen corn (optional)
• 4 -8 whole wheat tortillas (i use the ezekiel brand of tortillas...super healthy and tasty!!)
• 1 tablespoon butter
• 2 tablespoons whole wheat flour
• 1 cup organic milk (we use 1%)
• 1/2 cup parmesan cheese
• 1 1/2 cups organic tomato soup (i used the tomato and roasted red pepper from trader joe's)
• 1 1/2 cups salsa

Recipe

• 1 saute ground meat with onion and garlic (begin work on the sauce).
• 2 over medium heat, melt butter, then add flour, stirring to combine (making a roue)
• 3 add milk, stirring quickly, until smooth (at this point, if it looks too runny, you can add more flour, and depending on how much sauce you want to have -- add more milk, too).
• 4 add parmesan cheese, and stir until combined.
• 5 add tomato soup and salsa and stir together (should look kind of thick).
• 6 assemble enchiladas by first putting a layer of sauce down in an 8x8 or 9x13 glass dish (depending on how much you are making).
• 7 place a tortilla in the dish, and add meat mixture to the tortilla, with shredded cheese and roll.
• 8 continue until dish is full.
• 9 ladle sauce over the enchiladas, making sure to cover.
• 10 sprinkle a layer of cheese on top and put in 350 degree oven for 20 minutes, or until bubbly and heated all the way through.
• 11 other options -- top with sour cream, and serve on a bed of lettuce.
• 12 enjoy!

Sopa De Ajo (garlic Soup)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 6 -9 garlic cloves, pressed
• 6 slices whole wheat bread, frozen and cubed
• 7 cups boiling water
• 1 chicken bouillon cube (optional)
• 4 eggs

Recipe

• 1 in a soup pot heat the oil over medium high heat.
• 2 sauté garlic until golden.
• 3 add the bread cubes, stirring to coat with the garlic and oil. stir occasionally until the bread cubes are all toasted.
• 4 add the boiling water. this will make the bread cubes dissolve. if there are some bread cubes that don't, just use a wire whisk to help it along. (if you are using bouillon for extra seasoning, this is the time to add it). let it simmer for 10-15 minutes.
• 5 in a bowl whisk the eggs together and slowly pour eggs into the soup while stirring the soup. simmer another 5 minutes to ensure that the eggs are completely cooked.
• 6 soup is ready to serve. if you can hide it from your family and serve the next day, it is so much more garlicky!
• 7 omit chicken cube for vegetarian.

Sopa De Aguacate (avocado Cream Soup)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3 large avocados (fully ripe, peeled, halved, seeded and diced)
• 1 1/2 cups heavy cream
• 6 cups chicken stock
• 1/4 cup pale dry sherry
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 flour tortillas (quartered and fried until crisp, or one avocado, peeled and thinly sliced)

Recipe

• 1 puree the diced avocados in three batches, combining 1/3 of the dice and 1/2 cup of cream at a time and blending on high speed for 30 seconds.
• 2 in a 3-quart enameled or stainless steel saucepan, bring the stock to a boil over high heat; reduce to low.
• 3 when stock is simmering, stir in avocado puree.
• 4 add sherry, salt and pepper to taste for seasoning.
• 5 to serve hot, pour into a tureen and top with tortilla or avocado pieces - or refrigerate and serve cold.

Yummy French Onion Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 -4 large spanish onions
• 6 (14 ounce) cans low sodium beef broth
• 3 (14 ounce) cans beef broth (regular)
• 4 tablespoons butter or 4 tablespoons margarine
• 3 -4 tablespoons teriyaki sauce, maranade
• 1 loaf french bread
• 1 slice swiss cheese
• 1 slice provolone cheese
• 1 slice muenster cheese

Recipe

• 1 thinly slice onions(rings).
• 2 in 3 quart pot, melt butter.
• 3 saute onions until translucent.
• 4 add cans of broth and teriaki sauce.
• 5 bring to boil,simmer for 45 minutes.
• 6 fill crock with hot soup, float a 1 inch slice of french bread, put 1 slice of each, swiss, provolone and munster cheese. (optional any cheese will do) put in a 400 degree oven until cheese is melted and soup is bubbly.

Sopa De Cebola / Portuguese Onion Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 ounces fatty bacon, chopped
• olive oil
• 1/4 lb onion, chopped
• 1 1/2 pints chicken stock
• 3 teaspoons vinegar
• salt (to taste)
• pepper (to taste)
• 4 eggs
• 2 1/2 ounces croutons

Recipe

• 1 saute the bacon over a low heat until the fat begins to run out. add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.
• 2 pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.
• 3 in a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.bring it to the boil and add each of the eggs, then poach until they are just cooked though.
• 4 place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.
• 5 add the croutons to the top of the soup. serve immediately.

Yummy Dinner

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 ground turkey
• 1 ounce dry onion soup mix (1 pkg, walmart brand recommended)
• 10 ounces cream of mushroom soup (walmart brand recommended)
• 1 cup milk milk
• 6 ounces frozen peas, steamed (just says 1/2 pkg)
• 14 ounces success boil-in-the-bag rice, prepared (2 boxes of trial size used, boiled microwave)
• 1 lb ground beef
• 1 ounce dry onion soup mix (1/2 pkg, walmart brand recommended)
• 10 ounces cream of mushroom soup (walmart brand recommended)
• 10 ounces cream of celery soup
• 1 cup milk
• 16 ounces chopped broccoli, cooked and drained (1 whole bag)
• 14 ounces success boil-in-the-bag rice, prepared (4 boxes of trial size used, boiled microwave)

Recipe

• 1 recipe 1:.
• 2 brown turkey with some dry onion soup mix.
• 3 add cream of mushroom soup and milk.
• 4 add peas and rice.
• 5 recipe 2:.
• 6 brown ground beef with some dry onion soup mix.
• 7 add cream of mushroom soup, cream of celery soup and milk.
• 8 add broccoli and rice.

Tuscan Potato Soup (zuppa Toscana)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 (14 ounce) cans chicken broth
• 9 cups water
• 3 -5 pieces bacon
• 1 lb italian sausage, loose-ground
• 4 large russet potatoes, skin-on and cut into bite sized chunks
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 2/3 cup half-and-half
• 1/2-1 1/2 teaspoon salt (to taste)
• 1/2-1 tablespoon black pepper (to taste)
• 1/2-1 teaspoon ground cayenne pepper
• 1/2 teaspoon mustard powder, ground
• 1/4-1/2 teaspoon fennel seed, ground (optional)
• 2 cups kale leaves, chopped (optional)

Recipe

• 1 in a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• 2 in a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• 3 in the same pan used to cook the bacon add the italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• 4 chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• 5 mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 6 5 minutes before serving mix in the chopped kale leaves.

Torkey Thyme Meatloaf

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 -4 slices bread (12-grain bread, toasted crisp and crumbed to equal 1 cup crumbs)
• 1 egg (beaten)
• 1 (10 3/4 ounce) can cream of celery soup (undiluted)
• 1 small onion (minced)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2-3/4 cup dried cranberries
• 3/4 lb ground turkey
• 3/4 lb ground lamb

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine toasted breadcrumbs, beaten egg, cream of celery soup, minced onion, salt, pepper, thyme, parsley, and dried cranberries.
• 3 add ground turkey, and ground lamb to soup mixture; mix until well combined.
• 4 pack meat mixture into greased loaf pan.
• 5 bake for 1 1/4 hours at 350 degrees.
• 6 cool 15 minutes in pan before inverting onto platter and slicing into 10 servings.
• 7 serve with whole cranberry sauce (optional).
• 8 note: can be baked as 18 regular sized muffin loaves for 30-35 minutes.

Tortellini Soup

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 2 cans chicken broth
• 1 can italian stewed tomatoes
• 1 package cheese or 1 package sausage tortellini (pre-cooked and frozen)
• 1/4 cup parmesan cheese (fresh grated works best)

Recipe

• 1 heat broth and tomatoes in a pan.
• 2 add tortellini and cook for 3-5 minutes.
• 3 stir in cheese.
• 4 serve in bowls and sprinkle parmesan on top.

Yummy Cream Of Broccoli Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons margarine
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 garlic clove, minced
• 5 cups low sodium chicken broth or 5 cups vegetable broth
• 8 -9 cups broccoli florets, stems & pieces discarding any hard parts
• roux
• 3 tablespoons margarine
• 3 tablespoons flour
• 2 cups 1% low-fat milk or 2 cups 2% low-fat milk
• ground black pepper

Recipe

• 1 melt 2 tbs margarine in medium-size stock pot.
• 2 add onions, celery, and garlic. sauté until onion is translucent.
• 3 add broth and broccoli; bring to a boil.
• 4 cover and simmer 15-20 minutes.
• 5 allow to cool about 20 minutes.
• 6 in a blender or food processor purée entire broccoli mix.
• 7 return mixture to pot and keep warm.
• 8 in a small sauce pan met 3 tbs margarine.
• 9 add flour; blend well.
• 10 add milk; stir until thick and bubbly and then add to soup.
• 11 stir and season with pepper.
• 12 serve.
• 13 serves 8.

Spinach-zucchini Soup

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 1 large onion, diced (2 cups)
• 1 medium zucchini, cut into 3/4 inch pieces (2 cups)
• 2 cups low sodium vegetable broth
• 2 cups water
• 1 1/2 cups cooked beans, such as cannellini (or 1 15-oz can, rinsed and drained)
• 4 cups baby spinach (4 ozs)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 teaspoons grated lemon zest
• 4 teaspoons finely chopped mint leaves
• salt and pepper

Recipe

• 1 heat oil in a large saucepan over medium heat.
• 2 saute onion 3 to 5 minutes, or until translucent.
• 3 add zucchini, and cook 8 minutes more, or until vegetables are well browned.
• 4 add vegetable broth and water, and bring to a boil.
• 5 stir in beans and spinach, and return to a boil.
• 6 reduce heat to low and simmer 5 minutes, or until spinach is wilted.
• 7 stir in lemon juice, zest, and mint.
• 8 season with salt and pepper if desired.

Tortellini Soup

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
• 6 cups low sodium chicken broth
• 2 carrots, cut into thin rounds
• 1/2 bunch swiss chard, cut crosswise into 1-inch strips
• 1 (8 -9 ounce) package tortellini, preferably vegetable
• 3/4 teaspoon kosher salt or 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Recipe

• 1 rince the chicken pieces and remove the skin.
• 2 place chicken in a large sauce pan.
• 3 add the borth and 2 cups of water.
• 4 bring to a boil. reduce heat and simmer gently until the chicken is cooked through (about 35 min.) skim any foam that rises to the surface.
• 5 transfer the chicken to a plate; let cool.
• 6 shred the meat; discard the bones.
• 7 meanwhile, strain the broth and return it to the saucepan. bring to a boil.
• 8 add the carrots, swiss chard, tortellini, salt and pepper and simmer according to the tortellini's package directions.
• 9 when the tortellini are done, add the chicken and heat for 3 minutes.
• 10 ladle the soup into bowls and sprinkle with parmesan.
• 11 * for a lower fat/calorie recipe i subsitute whole grain brown rice for the tortellini.

Sopa De Tortilla

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 liters chicken stock
• 1 onion
• 2 garlic cloves
• 2 plum tomatoes, peeled
• 1 tablespoon olive oil
• cilantro
• fried corn tortilla strips
• chile, guajillo that have been washed fried and deveined and cut into small pieces
• shredded monterey jack cheese or queso fresco
• lamb rind, in small pieces
• avocado, diced
• heavy cream

Recipe

• 1 in a blender combine onion, garlic, cilantro and tomatoes; puree then sauté in oil. add stock and bring to a boil.
• 2 serve the broth and have all of the garnishes in separate bowls, either small ones for each person, or larger ones for less clean up.

Sopa De Ajo (spanish Garlic Soup)

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 crusty baguette (day old)
• 1/4 cup olive oil
• 6 -8 cloves garlic
• 3/4 teaspoon paprika
• 6 cups water
• 2 eggs, lightly beaten
• salt

Recipe

• 1 in a wide, shallow soup pot, heat oil and lightly sauteé garlic (just until golden, not burned).
• 2 add bread, that has been previously sliced very thinly, and fry until golden brown.
• 3 remove from heat and add paprika.
• 4 stir well.
• 5 add water and stir.
• 6 salt to taste.
• 7 heat soup over medium low heat for about a half an hour.
• 8 when the soup is just about done, add the eggs.
• 9 serve hot.

Spicy And Creamy Tomato Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon light olive oil or 1 tablespoon other neutral oil
• 2 tablespoons diced onions
• 1 tablespoon flour
• 1/2 cup milk
• 1 dash nutmeg
• 1 dash cayenne
• 1/2 teaspoon ground black pepper
• 1 tablespoon dried basil
• 4 cups tomatoes, roasted, including juice

Recipe

• 1 heat oil over medium heat, add onion and cook until soft.
• 2 stir in flour and keep stirring until flour is cooked.
• 3 gradually add milk and cook until heated and it starts to thicken.
• 4 add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender.
• 5 cook until heated through.

Sopa De Ajo Blanco Chilled Garlic Soup.

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 6 ounces blanched peeled almonds
• 6 slices stale baguette or 6 slices bread, crusts removed
• 4 -5 peeled garlic cloves
• 6 cups water, cold
• 7 tablespoons extra virgin spanish olive oil
• 4 -5 tablespoons spanish sherry wine vinegar
• salt

Recipe

• 1 if you do not have blanched almonds, you can prepare them by hand. boil a small pot of water. add.
• 2 almonds and boil for 2 minutes. drain and dry on paper towels. the skins will slip off easily.
• 3 peel garlic. trim crust from bread slices if using french-style or rustic bread. place bread in one.
• 4 to two cups cold water to soak.
• 5 while bread is soaking, place garlic and almonds into a food processor or blender (we recommend.
• 6 a vitamix to achieve the desired end product). blend or pulse until smooth. remove bread.
• 7 from water and squeeze out excess water. tear bread into quarters and add bread and 1 tsp salt to.
• 8 processor or blender. blend or pulse on high. while blending, slowly drizzle olive oil, then vinegar,.
• 9 and finally the water into blender or processor. taste. adjust salt, vinegar and oil to taste.
• 10 pour into a container or bowl. seal and chill at least two to three hours or overnight. serve inches.
• 11 chilled bowls or glass mugs, with a splash of vivid green virgin olive oil.
• 12 note â?? traditionally, this dish is served with a few green grapes as a garnish; we like the contrasting color, however we prefer to.
• 13 substitute olive oil drops.

Yukon Gold Potato W/ Black Olive "caviar"

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons butter (vegans replace butter with olive oil)
• 1 cup coarsely chopped onion
• 5 cups vegetable stock (light-colored looks nicest)
• 2 yukon gold potatoes, peeled & cut into 3/4-inch chunks (about 1 lb. total)
• 1 garlic clove, coarsely chopped
• 1 dash salt
• 1 dash pepper
• 1 cup pitted black olives, finely chopped
• 2 tablespoons minced flat leaf parsley
• 2 garlic cloves, minced
• 1 dash ground pepper
• 1 pinch red pepper flakes (optional)

Recipe

• 1 melt butter in soup pot over medium-low heat. add onions; cook, stirring occasionally, until tender, about 10 minutes.
• 2 stir in vegetable stock, potatoes, garlic, salt & pepper. increase heat to high; bring to a boil. reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
• 3 make "caviar": stir all ingredients together in a small bowl, and set aside.
• 4 puree the soup in a blender until smooth(will need to do in several batches).
• 5 return soup to pot set on medium heat; return to serving temperature.
• 6 garnish each serving with a small mound of "caviar". non-vegans: you can also garnish with finely crumbled hard-cooked eggs and/or sour cream.

Tortellini Soup

Soupe A La Tomate (france)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 1 lb fresh tomato, seeded, diced small
• 2 tablespoons all-purpose flour
• 1 liter water
• 1/8 teaspoon salt, to taste
• 1/4 teaspoon basil
• 1/4 teaspoon thyme
• 1 tablespoon brown sugar, packed

Recipe

• 1 in a large sauce pan, melt butter & add onion.
• 2 add tomatoes & stir for 30 seconds, then add flour & stir another 1/2 minute. add water slowly while continuing to stir.
• 3 add salt, pepper, basil, thyme & brown sugar, then reduce heat & simmer about 50 minutes, stirring often.
• 4 let tomato mixture cool slightly, then pour it into a blender & liquify for just a few seconds before serving.

Sopa De Camaron (shrimp Soup)

Total Time: 2 hrs 20 mins Preparation Time: 50 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 kg of large un-peeled shrimp
• 1 large onion, minced
• 2 carrots, minced
• 1 red green and yellow pepper
• 2 garlic cloves, minced
• 4 stalks celery, minced
• 6 ripe tomatoes, finely diced
• 8 tablespoons olive oil
• 8 tablespoons shrimp soup
• 1 (4 ounce) can tomato paste
• 1 tablespoon of sriracha hot chili sauce

Recipe

• 1 peel and devein the shrimp, reserving the shells.
• 2 in a large frying pain heat 4 tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. be careful of burning and add water if mixture gets too dry.
• 3 in a separate pan heat 3 tbsp of olive oil and saute the shrimp shells until pink. add the knorr cubes of sopa de camaron and 2 qts of water. cook vigorously adding water as needed. taste for salt as the knorr product has a considerable amount of it. if you need more flavor add additional cubes of knorr. strain to remove the shells. allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. in a large pot heat 1 tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. add the peeled and deveined shrimp and the sriracha hot chili sauce, turn off the burner and put a lid on the pot. leave for 10 minutes. rewarm to serve, but do not bring to a boil as it will toughen the shrimp.

Tortellini Soup

Yummy Easy Scalloped Chicken Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (5 ounce) package scalloped potatoes mix
• 1/8 teaspoon poultry seasoning
• 1 3/4 cups boiling water
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 2 cups cooked chicken, cubed
• 1 cup carrot, shredded
• 1/2 cup celery, chopped
• 1/4 cup onion

Recipe

• 1 set the potatoes aside.
• 2 grease a 2 quart baking dish.
• 3 place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• 4 whisk in the water and soup.
• 5 stir in the chicken, carrots, celery and onion and potatoes.
• 6 put into the baking dish and bake, uncovered, at 350 degrees farenheit for 45-50 minutes or until the vegetables are tender).

Sopa De Calabacin Y Guajolote (zucchini And Turkey Soup)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb zucchini
• 1 onion
• 6 cups turkey stock
• 2 teaspoons cornflour
• 1 teaspoon salt
• 1/2 cup light cream

Recipe

• 1 slice the zucchini and chop the onion.
• 2 cook the zucchini in boiling salted water until tender, about 15 minutes. drain.
• 3 put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
• 4 in a large soup pot, add the puree to the remaining stock. blend the corn flour in a little water and add to the soup mix. add salt and cook over a low heat for about 40 minutes.
• 5 just before serving, stir in the cream until well blended.

Tortellini Tomato Spinach Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 garlic clove, minced
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1 (14 ounce) can whole tomatoes, coarsely chopped
• 1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
• 1/4 cup freshly grated parmesan cheese (optional)

Recipe

• 1 in a soup pot, heat olive oil over medium high heat.
• 2 saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• 3 add broth and tomatoes, turn heat up to high, and bring to a boil.
• 4 add the tortellini and cook according to package instructions.
• 5 when tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• 6 serve immediately.
• 7 garnish each serving with a sprinkling of parmesan.

Spicy Black Bean Soup (slow Cooker)

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 lb dried black beans
• 4 teaspoons jalapeno peppers, diced
• 6 cups vegetable broth
• 1 (15 ounce) can whole kernel corn
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon hot pepper sauce

Recipe

• 1 for black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker or 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
• 2 combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
• 3 season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• 4 cook on low for 8-10 hours.
• 5 **i used an immersion hand-blender to roughly puree the soup before serving. this gave it a little thicker texture. you could also serve "as is" or puree in a food processor.

Spinner's Veggie Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 (400 g) cans crushed tomatoes
• 2 onions
• 2 carrots
• 1 swede
• 1 turnip
• 1 leek
• 2 shallots
• 3 red capsicums, any colour, roasted
• 1 zucchini
• 2 cups vegetable stock
• 2 garlic cloves
• 2 teaspoons chili
• 1 tablespoon olive oil
• 1/4-1/2 cup herbs (basil, thyme, chives) (optional)
• ground black pepper

Recipe

• 1 chop all vegetables.
• 2 in large pot heat up olive oil and cook onions, garlic, chili and leek until soft.
• 3 add tomatoes and the rest of the chopped vegetables, and vegetable stock.
• 4 stir in herbs and black pepper, bring to boil, then simmer until vegetables are soft.

Souper Chicken And Asparagus

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 3
• 3 chicken breasts, bone-in, with skin
• 3 tablespoons oil
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can asparagus, reserve liquid
• 2 -3 cups cheddar cheese, grated

Recipe

• 1 preheat oven to 350.
• 2 brown chicken quickly in oil.
• 3 place in an 8" x 8" 2" dish or any dish that will hold all three breasts in one layer and the liquid.
• 4 mix together the soup, asparagus and cheese.
• 5 rinse out the soup can with the liquid from the asparagus and add it to the soup, asparagus and cheese.
• 6 pour this over the chicken.
• 7 bake, uncovered for about a hour.
• 8 let dish rest for about 10 minutes or so before serving.
• 9 the "gravy" may be a little thin when you first remove it from the oven but should thicken up a bit as it cools off.

Souper Easy Au Gratin Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 medium red potatoes, thinly sliced
• 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
• 1 3/4 cups milk
• 1/2 cup cheese whiz
• 1 cup cheese
• 1 cup of diced ham
• 1/4 cup butter
• 1/4 flour
• salt and pepper
• paprika

Recipe

• 1 preheat oven to 375°.
• 2 i used a 10x7-inch dish for this recipe.
• 3 slice potatoes (i leave the skins on because it is quicker, but you can take them off if you like).
• 4 mix together the soup, milk, and cheese whiz (if you do not want to use cheese whiz it should still turn out fine, i have yet to try it that way).
• 5 cut butter into small cubes.
• 6 grease pan or spray it.
• 7 now layer in dish.
• 8 start with half of the potatoes.
• 9 then half of the butter, half of flour, salt n pepper, and half of the soup mix.
• 10 then add half of the cheese.
• 11 repeat layers.
• 12 cover and bake for 45-1 hour (it only took mine 45 minutes, but i sliced my potatoes very thin).
• 13 then remove cover.
• 14 sprinkle with paprika and cook for another 15 minutes or until done.

Spicy Black Bean Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 large red onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 (15 ounce) cans black beans, rinsed and drained
• 3 1/2 cups vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (4 ounce) can chopped green chilies
• 1/3 cup sherry wine or 1/3 cup vegetable broth
• 2 tablespoons minced fresh cilantro
• 1/2 cup sour cream
• 1/4 cup shredded cheddar cheese

Recipe

• 1 in dutch oven, saute onion and peppers in the oil until tender.
• 2 add garlic, saute 1 minute longer.
• 3 stir in beans, broth, tomatoes, and chopped green chilis.
• 4 bring to a boil and then reduce heat.
• 5 simmer, uncovered, for 25 minutes.
• 6 add sherry and cilantro and cook 5 minutes longer.
• 7 remove from heat and cool slightly.
• 8 place half of soup in blender and puree.
• 9 return to pan.
• 10 serve with 2 tsp of sour cream and 1 tsp of cheese on top.

Stuffed Chicken Divine

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken breast halves
• 1 cup frozen broccoli, chopped
• 1/4 cup farmer cheese
• 1/4 teaspoon poultry seasoning
• 3/4 teaspoon salt, divided
• 1/2 cup breadcrumbs, divided
• 1 cup chicken broth
• 1/4 cup sour cream
• 1 tablespoon cornstarch
• 2 teaspoons paprika

Recipe

• 1 pound chicken breasts out flat until 1/4" thick.
• 2 in small bowl, stir together the chopped broccoli, cheese, poultry seasoning, 1/4 cup bread crumbs, and 1/4 tsp salt. roll 1/4 of this mixture inside each chicken breast and place in greased 8x8 baking dish, seam side down.
• 3 in saucepan, whisk together chicken broth, sour cream, corn starch & 1/2 tsp salt. bring to boil & simmer for 5 minutes.
• 4 pour sauce over chicken breasts in baking dish. sprinkle chicken with remaining 1/4 cup bread crumbs and paprika. bake at 400°f for 45 minutes or until baked through.
• 5 note: you can substitute cream of chicken soup for the sauce and/or cheddar or mozzarella for the farmers cheese if desired.

Yukon Gold Potato Soup With Roasted Garlic And Red Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large whole heads of garlic or 2 medium whole heads of garlic
• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 6 -7 medium yukon gold potatoes, peeled and diced
• 1 cup tender apple, peeled and diced (such as cortland or golden delicious)
• 1/4 cup dry wine
• 3 -4 scallions, thinly sliced
• 1 (6 ounce) jar roasted red peppers, drained and cut into 1/2-inch squares
• 1 -1 1/2 cup rice milk, as needed
• 1/2 cup vegan creamer
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 350f, or toaster oven to 375°f place whole garlic head on baking sheet and bake for 40 minutes.
• 2 heat oil in a soup pot. add onion and saute over med heat until golden brown.
• 3 add potatoes, apple, wine and just enough water to cover. bring to rapid boil, then lower heat.
• 4 cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
• 5 when garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
• 6 mash the potatoes in the pot with a potato masher until the base is thick and chunky.
• 7 add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
• 8 stir in the creamer and simmer gently for 5 minutes longer.
• 9 season with salt and pepper.

Sausage, Mushroom, Lentil Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons olive oil
• 1 lb andouille sausage, sliced (or more italian sausage)
• 1 lb hot italian sausage, sliced (or sweet italian)
• 1 medium red onion, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, chopped
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 cup celery, chopped
• 1/4 cup carrot, chopped
• 8 ounces mushrooms, sliced
• 1 (15 ounce) can diced tomatoes
• 2 quarts chicken stock (i like a smoked stock) or 2 quarts turkey broth (i like a smoked stock)
• 1 quart water
• 1 lb lentils, rinsed and picked over
• salt and pepper

Recipe

• 1 put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices in a large dutch oven, heat olive oil and brown both sides of sausage slices.
• 2 depending on your pan you may need to do it in several batches.
• 3 remove sausage from pot and place in a paper towel lined bowl to drain.
• 4 place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
• 5 add remaining chopped vegetables and herbs and more salt.
• 6 continue to stir until veggies are coated in fat and have started to give off their liquid.
• 7 there should be enough moisture in the veggies to cause the pan to deglaze.
• 8 add tomato and stir for a couple minutes.
• 9 add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
• 10 cook for 15 minutes, or until celery and carrots are tender.
• 11 add lentils and cook until al dente, 15-20 minutes longer.
• 12 don't over cook the lentils, they will finish cooking the last few in the bowl.
• 13 serve with a grating of fresh parmesan and crusty bread.

Tangy Cauliflower Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, sliced
• 1 (1 3/4 lb) cauliflower, cut into 1-inch florets
• 1 1/2 teaspoons ground coriander
• salt & freshly ground black pepper
• 4 cups vegetable stock or 4 cups water
• 1 large egg
• 1 1/2 teaspoons cornstarch
• 1 cup plain low-fat greek yogurt
• 2 tablespoons coarsely chopped fresh cilantro
• crushed red pepper flakes, for sprinkling

Recipe

• 1 in a large saucepan, melt 2 tablespoons of the butter in the olive oil.
• 2 add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
• 3 add the cauliflower and coriander and season with salt and pepper.
• 4 cover and cook for 5 minutes, stirring occasionally.
• 5 add the stock and bring to a boil.
• 6 cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes.
• 7 puree the soup in a blender until smooth. (be careful not to burn yourself).
• 8 in a medium bowl, whisk the egg with the cornstarch.
• 9 whisk in the yogurt.
• 10 whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes.
• 11 season with salt and pepper and stir in the chopped cilantro.
• 12 meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter.
• 13 cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes.
• 14 ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top.
• 15 sprinkle with crushed red pepper and serve immediately.

Spicy Black Bean Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4-1/2 teaspoon crushed red pepper flakes
• 2 (15 ounce) cans black beans, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can vegetable broth
• 1 lime

Recipe

• 1 in a 3 quart sauce pan, heat oil over medium heat. add onion and saute, stirring occasionally until tender. this takes about 5-7 minutes.
• 2 stir in garlic and spices, cook for about a minute.
• 3 stir in beans, broth, and can of tomatoes (including liquid from tomatoes). add a pinch of salt, if you'd like.
• 4 heat to high heat until soup is boiling. reduce heat and simmer, uncovered, for about 15 minutes.
• 5 spoon about 1/3 of mixture into a blender or food processor and pulse until smooth. you can do more or less, depending on how thick you want the soup or how many whole beans you want in it. combine pureed mixture with rest of soup and serve with lime wedges.

Tortilla

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 7
• 1 (16 ounce) can refried beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can chicken broth
• 1 1/2 cups frozen corn
• 3/4 cup chunky salsa
• 3/4 cup cubed cooked chicken breast
• 1/2 cup water
• 2 cups cheddar cheese, shredded and divided
• 28 baked corn tortilla chips, divided

Recipe

• 1 in a large saucepan, combine the first seven ingredients. bring to a boil. reduce heat; cover and simmer for 10 minutes. add 1 cup cheese; cook and stir over low heat until melted. crumble half of the tortilla chips into soup bowls. ladle soup over chips. top each serving with two crumbled chips; sprinkle with remaining cheese.

Stuffed Chicken Rollups

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 6
• 6 large boneless skinless chicken breast halves
• 6 slices fully cooked ham
• 6 slices swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 cup vegetable oil
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• chopped fresh parsley (optional)

Recipe

• 1 flatten chicken to 1/8 inch thickness.
• 2 place ham and cheese on each breast.
• 3 roll up and tuck in ends; secure with a toothpick.
• 4 combine flour, parmesan cheese, sage, paprika,and pepper; coat chicken on all sides.
• 5 cover and refrigerate for 1 hour.
• 6 in a large skillet, brown chicken in oil over medium-high heat.
• 7 transfer to a 5 quart slow cooker.
• 8 combine soup and broth; pour over the chicken.
• 9 cover and cook on low for 4 to 5 hours.
• 10 remove toothpicks.
• 11 garnish with parsley if desired.
• 12 makes 6 servings.

Tortellini Soup With Sausage & Veggies

Tortellini Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 teaspoons olive oil
• 1 medium onion (chopped)
• 3 garlic cloves (minced or pressed)
• 9 cups chicken broth (made from 9 cups water & 9 tsp of chicken bullion)
• 2 teaspoons italian herb seasoning
• 9 ounces tortellini (cheese or spinach)
• 28 ounces crushed tomatoes (in puree or unconcentrated tomato puree)
• 8 ounces fresh spinach (chopped) (optional)
• salt & pepper (optional)
• parmesan cheese (optional)

Recipe

• 1 heat olive olive over medium heat.
• 2 saute garlic and onion 10 - 15 minutes.
• 3 add chicken broth and italian herbs. bring to a boil.
• 4 stir in tortellini, then simmer 10 - 12 minutes.
• 5 stir in tomatoes, simmer 5 minutes.
• 6 add spinach, cook 3 minutes.
• 7 salt & pepper to taste.
• 8 season with parmesean cheese on serving portion.

Tortellini Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 garlic cloves
• 1 tablespoon butter
• 2 (13 ounce) cans chicken broth
• 1 (8 ounce) package cheese tortellini
• 1 (10 ounce) package frozen spinach, thawed
• 1 (10 ounce) can stewed tomatoes, with juice
• parmesan cheese, grated or shaved

Recipe

• 1 in a large saucepan, cook butter and garlic 2-3 minutes.
• 2 add broth and tortellini. heat to a boil. reduce heat and simmer 10 minutes.
• 3 add spinach and tomatoes. simmer 5 minutes more.
• 4 serve with topped cheese.

Twice The Cheese Potatoes

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1/2 cup milk
• 4 cups potatoes, sliced about 1/8 inch thin
• 1/2-1 large onion, chopped finely
• 1 tablespoon parsley flakes
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup monterey jack cheese, shredded (or cheese of your choice)

Recipe

• 1 preheat oven to 350'.
• 2 wash and slice potatoes, you may choose to peel off skin but i like to leave it on.
• 3 in a medium bowl, combine soup, milk, parsely, paprika, salt and pepper.
• 4 in a greased or non-stick pan, layer 1/2 the potatoes, 1/2 the onion, and 1/2 the cheese.
• 5 repeat layers until ingredients are all used up, then pour soup mixture over all.
• 6 bake potatoes 30-45 minutes or until tender
• 7 you can top with another handful of cheese and bake just until it melts before serving if desired.
• 8 let stand 5-10 minutes before serving.

Spinatsuppe (norwegian Spinach Soup)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 lbs fresh spinach (or 1 lb frozen, chopped spinach)
• 8 cups chicken broth
• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 2 hardboiled egg, sliced

Recipe

• 1 wash spinach thoroughly; drain and chop coarsely. (if you're using frozen spinach, defrost it and drain thoroughly.).
• 2 place a sieve or strainer over a large bowl; set aside.
• 3 in a large saucepan or soup pot, bring broth to a boil. add spinach. simmer 5 minutes, then pour into sieve or strainer, catching the stock in the bowl. press the spinach with a spoon to remove as much liquid as possible. set the stock aside. chop the spinach very fine. (this step not necessary if using frozen spinach).
• 4 melt the butter in the saucepan or soup pot. remove pan from heat and stir in the flour. using a whisk, slowly add the hot broth, mixing well. return pan to heat and bring broth to a boil, stirring constantly.
• 5 add spinach, salt, pepper, and nutmeg. cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
• 6 serve soup garnished with slices of hard-boiled egg.

Soup'reme Pizza

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 italian bread, shells (boboli)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon italian seasoning, crushed
• 2 chicken breasts, cubed (roasted or grilled)
• 1 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese
• 1 small red pepper, chopped
• 2 chopped green onions

Recipe

• 1 heat oven to 400°f.
• 2 in a large bowl, mix together cream of mushroom soup, garlic powder and italian seasoning.
• 3 stir in chicken, shredded mozzarella cheese, parmesan cheese, red pepper and green onions.
• 4 divide mixture evenly between pizza shells and spread.
• 5 place on a cookie sheet or foil and bake until cheese is melted.
• 6 enjoy!

Soupe D'avocat Abidjanaise (ivory Coast)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 avocados, very ripe, large
• 4 cups cold chicken broth (vegetable stock can also be used)
• 2 tablespoons lime juice
• 2 tablespoons full cream yoghurt (like greek yoghurt)
• 1/2 teaspoon tabasco sauce (or chop a hot red chilli pepper finely)
• salt
• pepper (can use black)
• 4 slices limes, paper thin
• tabasco sauce

Recipe

• 1 puree the avo flesh, and add the stock or broth (it's the same thing). process until smooth.
• 2 add the lime juice, yoghurt, tabasco if using, salt and pepper.
• 3 (if using a real fresh chilli pepper, slice very finely but do not puree.).
• 4 pour into a bowl, and add the hot sliced pepper at this stage, if using. cover and refrigerate at least 1 hour.
• 5 divide between 4 bowls, top each with a thin round of sliced lime, and sprinkle a bit of tabasco over each portion.

Yum Yum Crockpot Lamb Tenderloin

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 lbs lamb tenderloin
• 1 (1 1/4 ounce) package onion soup mix
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup water

Recipe

• 1 put the tenderloin(s) into the crockpot.
• 2 mix onion soup mix, cream of mushroom soup, and water together and pour the mixture over the tenderloin(s).
• 3 set the crockpot on either high (about 4hrs) or low (about 8 or 10hrs).
• 4 serve with rice, noodles or mashed potatoes. enjoy!

Spicy Black Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 (15 ounce) cans black beans, drained and divided
• 1 quart chicken stock or 1 quart vegetable stock
• 1 (15 ounce) can diced tomatoes
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons cumin
• 3 tablespoons hot sauce
• 1 1/2 teaspoons coriander
• 1 tablespoon lime juice (optional)

Recipe

• 1 sauté veggies with bay leaf in large pot.
• 2 add 2 cans of black beans and tomatoes.
• 3 mash last can of beans with a fork and add to pot with seasonings.
• 4 bring to boil, then reduce heat and simmer for 15 minutes on low.
• 5 add lime juice and serve!

Soupe Au Pistore

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 8 cups chicken broth
• 3 medium potatoes, peeled and cut in small cubes
• 1 onion, chopped
• 32 ounces frozen mixed vegetables
• 1/4 teaspoon pepper
• 1 (16 ounce) can dark red kidney beans, rinsed and drained
• 2 teaspoons minced garlic
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried basil
• 1/2 cup parmesan cheese, grated
• 1/2 cup parsley, chopped or 1/4 cup dried parsley flakes
• 1/4 cup olive oil
• 1/2 teaspoon italian seasoning
• 2 pinches red pepper flakes
• 1 teaspoon tamarind paste (optional)

Recipe

• 1 combine chicken broth, potatoes, onions and pepper in large pot. bring to a boil and then back to simmer for 10 minutes. add kidney beans. cook 10 minutes or until tender. add frozen vegetables.
• 2 meanwhile, prepare sauce: mix garlic, tomato paste, basil, cheese and parsley. using wire whisk, gradually beat in oil until mix is thick sauce. refridgerate until needed.
• 3 just before serving, stir sauce into hot soup and heat through quickly. vegetable-broth mix can be cooked ahead of time then reheated before serving, adding tomato sauce just before serving.
• 4 i serve with crusty french bread. yum!

Sausage-noodle Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb hot ground sausage (browned)
• 2 cups macaroni noodles (cooked & drained)
• 10 1/2 cream of mushroom soup
• 1 cup low-fat milk (or use 2/3c evaporated milk)
• 1/4 cup onion (chopped)
• 1 cup velveeta cheese (cubed)
• 1 tablespoon butter (unsalted)

Recipe

• 1 combine all ingredients & pour into a casserole dish.
• 2 bake at 350 for 30mins.

Souper Nutritious Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 quarts homemade vegetable broth (i used the liquid leftover from boiling beets)
• 2 onions, sliced
• 1 head garlic, peeled and crushed
• 1 lb frozen artichoke heart
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard powder
• 1 tablespoon turmeric
• 1 vegetable bouillon cube
• 1/4 cup pumpkin seeds
• 1/3 cup pecans
• salt, to taste
• chopped cilantro, to garnish

Recipe

• 1 throw onions, garlic, and spices into the broth and boil for about 10 minutes. the longer it cooks the more the nutrients break down, and you want to minimize this.
• 2 place solid components of pot in a blender and puree. return to pot.
• 3 take some of the broth and puree with some of the nuts in blender and add to pot.
• 4 stir everything together, salt to taste, and garnish with chopped fresh cilantro.

Souplantation's Creamy Herbed Turkey Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 8 cups water
• 1 1/2 cups carrots, 1/4-inch diced
• 1 1/2 cups celery, 1/4-inch diced
• 1/2 lb butter or 1/2 lb margarine
• 2 tablespoons minced garlic
• 2 cups yellow onions, 1/4-inch diced
• 1 cup celery, 1/4-inch diced
• 1 cup carrot, 1/4-inch diced
• 1 1/2 cups flour
• 8 cups water
• 5 tablespoons turkey base
• 6 cups water
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 cups heavy cream
• 1/2 cup chopped italian parsley
• 1/3 cup diced dried cranberries
• 1 lb cooked turkey breast, cut into bite size pieces

Recipe

• 1 heat 8 cups water to a boil. cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. strain and cool in cold water. you will add these to the finished soup.
• 2 in a pot, melt the 1/2 pound butter. add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. sauté for 5 minutes. stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
• 3 add the 8 cups water and 5 tablespoons turkey base. blend with a hand held mixer until smooth.
• 4 add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. heat to 190 degrees or a low simmer. cook for 10 minutes on medium heat until thickened.
• 5 add cream, parsley, turkey meat, cranberries, cooked carrots and celery. stir to combine. cook on medium heat for 2 minutes.
• 6 at souplantation/ sweet tomatoes, this is served with stuffing - i just use "instant" stuffing. tasty business!

Sausage, Peppers, And Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb italian sausage, cut into 2 inch slices
• 1 large green pepper, cut in strips
• 1 large red pepper, cut in strips
• 5 large potatoes, peeled and diced large
• 1 (1 ounce) envelope onion soup mix
• 1 1/2 cups water

Recipe

• 1 in 12 inch skillet, heat oil and brown sausage.
• 2 remove from pan.
• 3 add peppers, potatoes, onion mix and water.
• 4 bring to a boil.
• 5 reduce to low and simmer, covered 20 minutes.
• 6 return sausage and simmer another 5 minutes, or until potatoes are done.

Spicy Black Bean Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium chopped onions
• 4 minced garlic cloves
• 2 teaspoons minced crumbled dried thyme
• 5 cups cooked black beans, with one cup of cooking liquid reserved (or use canned beans)
• 4 cups chicken broth
• 2 cups diced tomatoes (i use canned)
• 2 teaspoons ground cumin
• 2 teaspoons tabasco sauce

Recipe

• 1 melt butter and oil in a soup pot over medium heat. add the onion and cook until the onion is soft and translucent.
• 2 add the garlic and thyme and cook for an additional three minutes.
• 3 add the remaining ingredients and bring to a boil. reduce heat to medium low, cover, and simmer for 20-30 minutes, stirring occasionally.
• 4 remove three cups of the soup from the pot and process until smooth, adding the puree back to the soup after it is pureed. (do this in batches to avoid having hot black bean soup all over your ceiling!)
• 5 reheat until the soup is thoroughly warmed again.

Souper Easy Chicken Pot Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 prepared pie crusts
• 1 cup chicken, cooked and chopped
• 2 (15 ounce) cans mixed vegetables (i use veg all as i like the addition of potatoes)
• 1 (10 3/4 ounce) can condensed cream of chicken soup

Recipe

• 1 line pie plate with 1 crust.
• 2 mix together the chicken, vegetables and soup. pour into pie plate.
• 3 top with top crust. seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
• 4 poke or cut a few lines in the crust to release steam.
• 5 bake at 425 degrees fahrenheit for 30 minutes or until crust is brown.

Souped-up Lamb Chops Or Chicken

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 lamb loin chops
• salt and pepper
• 3 tablespoons flour
• 1 onion, chopped
• 1 -2 clove crushed garlic
• 1 stalk celery, finely chopped
• 10 ounces mushrooms, sliced
• 2 -3 tablespoons butter
• 1 can cream of celery soup
• 1/2 cup milk
• 1/2 cup grated parmesan cheese or 1/2 cup cheddar cheese
• chopped parsley, to serve

Recipe

• 1 preheat oven to 350 degrees f.
• 2 season the flour, put in a plastic bag, add lamb chops and coat with the flour melt half of the butter in a frying pan and brown the chops take them out of the pan and keep warm.
• 3 add the rest of the butter to the frying pan, then fry onions and garlic for a few minutes, add the mushrooms, celery and fry another minute until you see the mushrooms releasing their juices.
• 4 now add the soup, stir and add the milk mixing everything well.
• 5 put a bit of this mixture in an ovenproof dish, then the chops and top with the rest of the soup, sprinkle the cheese over it.
• 6 cover the dish with aluminum foil and bake for 30 to 40 minutes, depending on the thickness of the meat.
• 7 serve with chopped parsley sprinkled over it.

Tortellini Soup

Tortellini Tomato Bisque

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (9 ounce) package refrigerated cheese tortellini (or spinach or ??)
• 4 ounces chive & onion cream cheese (1/2 of an 8oz. tub)
• 1 (11 ounce) can condensed tomato soup or 1 (11 ounce) can tomato bisque soup
• snipped fresh chives (to garnish)

Recipe

• 1 in a medium saucepan, bring broth to a boil & add the tortellini.
• 2 reduce heat and simmer, uncovered, for 5 minutes.
• 3 in a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
• 4 when smooth, return to the saucepan along with tomato soup; heat through.
• 5 sprinkle with chives before serving.

Souper Cheesecake

Total Time: 5 hrs Preparation Time: 4 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 12 ounces cream cheese, softened
• 2/3 cup sugar
• 3 eggs
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 teaspoon grated lemon, rind of
• 2 teaspoons vanilla extract
• 1 can pie filling, any flavor

Recipe

• 1 in a small bowl, mix crumbs and butter, mix well.
• 2 press into bottom of 9 inch springform pan, making an even layer.
• 3 in large bowl, with mixer at med.
• 4 speed, beat cream cheese until smooth.
• 5 alternately add sugar and eggs, beating well after each addition.
• 6 mix in soup, lemon peel, and vanilla.
• 7 pour over crust.
• 8 bake at 350 degrees for one hour or until puffed around edges and set in the center.
• 9 cool comletely in pan on wire rack.
• 10 refrigerate until serving, at least 4 hours.
• 11 add desired topping.

Tortellini Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1/4 cup water
• 1 lb hot italian sausage (one long continuous link)
• 6 cups vegetable broth
• 1 (14 1/2 ounce) can italian-style stewed tomatoes
• 1 1/2 cups portabella mushrooms or 1 1/2 cups shiitake mushrooms
• 3 garlic cloves, minced
• 1 (16 ounce) package prepared cheese tortellini
• 10 ounces spinach, rinsed
• 2 teaspoons pepper (to taste)
• 2 tablespoons grated parmesan cheese

Recipe

• 1 turn ninja 3 in 1 crock pot on stove top high, add water & sausage. cover & brown sausage on both sides. remove and cut into small coin slices. add slices back to crock pot, cook and stir regularly.
• 2 once sausage looks cooked add vegetable broth, tomatoes, mushrooms, garlic, cover and bring to a boil.
• 3 leave uncovered, add tortellini and pepper to pot. boil for 6-8 minutes.
• 4 while the tortellini is cooking tear spinach into bit sized pieces and place into pot.
• 5 cover and turn to buffet setting. ready to serve.

Seven-bean Soup Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (16 ounce) package dried red beans
• 1 (16 ounce) package dried pinto beans
• 1 (16 ounce) package dried lentils
• 1 (16 ounce) package dried black-eyed peas
• 1 (16 ounce) package dried black beans
• 1 (16 ounce) package dried navy beans
• 1 (16 ounce) package dried great northern beans

Recipe

• 1 combine all the ingredients together.
• 2 store tightly covered in an a large glass container.
• 3 use desired amount in soup recipes.
• 4 the beans will have to soak overnight in water before using.

The Great Australian Pikelets

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 large egg
• 1/4 cup sugar (use vanilla sugar if you have it, or as some reviewers have suggested ...add 1/2 to 1 teaspoon of va)
• 1/2 cup milk (1-2 tbsp extra may be required for correct consistency)
• 1 cup self raising flour

Recipe

• 1 in a pouring jug, whisk together well the egg, sugar and half of the milk.
• 2 add the flour and mix thoroughly.
• 3 then add milk until the batter is the consistency of a thick cream.
• 4 beat until smooth.
• 5 pour about a soup spoon sized amount onto a preheated lightly greased frypan (you will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
• 6 flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side.
• 7 remove from pan and pile piklets up on a plate (cover with a paper towel so they don't go rubbery).
• 8 serve with jam, honey or maple syrup etc.
• 9 enjoy.

Souped Up Split Pea Soup

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 ham hock
• 1 lb dried split peas
• 1/2 cup dried red lentils
• 1 cup carrot, chopped
• 1/3 cup baby corn, chopped
• 1/4 cup pine nuts, chopped
• 1 teaspoon garlic, chopped
• 1 medium onion, chopped
• 1/2 teaspoon seasoning salt
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 8 cups chicken broth

Recipe

• 1 put carrots, baby corn, onion, and pine nuts in the food processor and chop.
• 2 put all ingredients except chicken broth in the crock pot.
• 3 add 6 cups of the chicken broth.
• 4 cook on high for 3 hours.
• 5 turn down to low for another 2 hours and add the remaining 2 cups of chicken broth (if you like it thick or thinner adjust the broth to your preference).

Souper Easy Cheesy Chicken Quesadillas

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 lb boneless chicken breast half, cubed
• 1 (10 1/2 ounce) can campbells campbell southwest-style pepper jack soup
• 1/4 cup water
• 8 (8 inch) flour tortillas, warmed
• pace picante sauce (to taste)

Recipe

• 1 preheat oven to 425 degrees.
• 2 cook chicken in nonstick skillet until done and juices evapotate, stirring often.
• 3 add soup and water and heat through.
• 4 spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge.
• 5 moisten edge with water. fold over and seal.
• 6 place on 2 cookie sheets.
• 7 bake 5 minutes or until hot.
• 8 cut into wedges and serve with salsa.

Soupe Aux Pois (pea Soup)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 2 cups dried yellow split peas
• 1 ham bone
• 1 large onion, chopped
• 3 celery ribs, chopped
• 2 carrots, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1/2 teaspoon pepper
• 1 small red onion, finely chopped
• 1/2 cup vinegar

Recipe

• 1 in large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. drain and rinse. place in slow cooker.
• 2 add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. stir to combine.
• 3 cover and cook on low until vegetables are tender, about 6 hours.
• 4 discard hambone and bay leaf.
• 5 mix red onions with vinegar.
• 6 ladle soup into bowls and garnish with spoonfuls of onion mixture.

Soupy Black Beans

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons green chilies, chopped
• 2 (14 1/2 ounce) cans black beans, rinsed and drained
• 4 cups water
• 1/4 cup salsa
• salt and pepper

Recipe

• 1 in a medium saucepan, heat olive oil over medium heat.
• 2 add scallions and garlic cloves and saute until fragrant, about 1 minute.
• 3 add black beans and water. increase heat and bring to a boil.
• 4 reduce heat and simmer for about 30 minutes, stirring occasionally.
• 5 add salsa and stir until heated through.
• 6 add salt and pepper to taste.