Sopa De Pan En Cazuela (columbian Bread Pot Soup)

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

Ingredients

• Servings: 4
• 3 slices french bread
• butter
• 4 chicken bouillon cubes
• 4 cups water
• 4 eggs
• parmesan cheese, grated
• 4 slices swiss cheese
• 1 sprig parsley, chopped (or coriander)
• fresh ground black pepper

Recipe

• 1 toast and butter the bread. break into large pieces and put several pieces in the bottom of each individual bowl.
• 2 break 1 whole uncooked egg into each bowl.
• 3 dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling.
• 4 liquid on top of the eggs.
• 5 sprinkle generously with grated parmesan cheese to taste.
• 6 put a slice of swiss cheese on top of each bowl.
• 7 put bowls in the oven, under the broiler until swiss cheese begins to melt.
• 8 garnish with parsley or coriander (or both).

The Easiest Cheesiest Potato Soup

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 2 (10 ounce) cans cheddar cheese soup
• 1 (10 ounce) can healthy request cream of celery soup
• 1 (12 ounce) can evaporated milk
• 1 (1 lb) bag low-fat cheddar cheese
• 15 -20 baby red potatoes
• 1 tablespoon garlic, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash ground cumin
• 1/4 teaspoon paprika
• 1 dash thyme

Recipe

• 1 pour all 3 cans of soup and evaporated milk into a crock pot and stir well. turn on crock pot and begin heating.
• 2 add garlic and all spices.
• 3 wash and cut potatoes into slices, quarters, or squares -- however you prefer. pour into soup mixture in crock pot.
• 4 pour bag of shredded cheese and bake 4 hours on high (may want to boil the potatoes first, drain and add to soup mixture if your crock pot takes a long time to cook potatoes) or 8 hours on low setting (i leave mine on in the morning and it is ready when i come home -- 9 hours later, plenty of time to cook the potatoes soft!).
• 5 top with a handful of shredded cheese, green onions and bacon bits if desired!
• 6 tastes great with wheat biscuits, or served in a bread bowl.
• 7 very yummy!

Tuscan Soup A La Olive Garden

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

Ingredients

• Servings: 6
• 2 cups spicy sausage (jimmy dean)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 tablespoons chicken base
• 2 quarts water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 cups coarsely chopped potatoes
• 6 cups chopped fresh kale
• 5 ounces evaporated milk
• parmesan cheese

Recipe

• 1 in some olive oil sauté the onion and garlic until transparent.
• 2 add water and chicken base or 2 quarts chicken broth.
• 3 add the potatoes (i like to use frozen hash browns that i always have on hand).
• 4 add the seasonings.
• 5 bring to boil. cover with lid and simmer.
• 6 brown the sausage, breaking up into small pieces, and drain in a stainer.
• 7 wash the kale, remove the stems/rib. slice across you can add fresh or thawed frozen spinach squeezed dry).
• 8 add the sausage and kale to your saucepan and cook until potatoes are tender.
• 9 add the can of evaporated milk and heat through.
• 10 check to see if you want to add any salt.
• 11 serve with freshly grated parmesan cheese. enjoy.:-).

Sopa De Lima

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

Ingredients

• Servings: 4
• 2 onions, chopped
• 4 -5 garlic cloves, chopped
• 1 teaspoon jalapeno, minced
• 1 1/2 teaspoons ground cumin
• 3 cups tomatoes, chopped
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1/2 cup lime juice
• corn chips
• cheese
• cilantro

Recipe

• 1 saute onions, garlic, jalapenos in a bit of oil until softened.
• 2 add cumin powder.
• 3 add tomatoes. simmer until tomatoes have released their juices.
• 4 add broth and heat thoroughly.
• 5 to serve, crunch corn chips. in bowl, layer chips with cheese, top with cilatro. pour soup over layers in the bowl and serve.

Tangerine And Cardamom Glazed Roasted Winter Vegetables

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 lbs butternut squash (weight after preparation, see note in directions below)
• 4 medium parsnips
• 16 pearl onions (these should be pearl red onions, but that is not in the zaar database)
• 1 1/2 tablespoons olive oil
• 7 -9 cardamom pods
• 4 teaspoons brown sugar
• 1/2 teaspoon tangerine zest
• 1/3 cup fresh tangerine juice (about one large tangerine)

Recipe

• 1 preheat oven to 375°f.
• 2 prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
• 3 peel the baby onions by first trimming the tops and bottoms and gently peeling the skin. the more papery the exterior, the easier they will be to peel. place into the baking pan. (if you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.).
• 4 peel the squash and cut into one inch cubes. i tend to buy a squash much larger than needed so the neck part (without the seeds) will yield the 1 1/2 pounds of squash cubes needed. the rest of the squash is used in a mash or soup. place into the baking pan.
• 5 peel and trim the parsnips and cut into 1 1/2 inch lengths. for the thicker tops, split in half. if the core is thick and woody, you may want to cut part of it out. place into the baking pan.
• 6 toss the pan of vegetables with the olive oil and roast for about 20 minutes. the vegetables will have some color and tenderness but not fully done.
• 7 whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods. remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. yield will be about 1/2 teaspoon.
• 8 combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (i used splenda brown sugar blend.).
• 9 pour the glaze over the vegetables and toss. roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. mix and roast for an additional 5 minutes. the glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
• 10 place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
• 11 enjoy!

Tuscan Tomato Soup

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

Ingredients

• Servings: 4
• 2 1/2 cups 1-inch french bread cubes (~2â½ slices)
• olive oil flavored cooking spray
• 1 teaspoon olive oil
• 4 cloves garlic, crushed
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14 1/2 ounce) can chicken broth, undiluted
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 4 -5 teaspoons grated parmesan cheese

Recipe

• 1 arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
• 2 bake at 400° about 10 minutes until dry and toasted.
• 3 heat oil in large saucepan over medium-low heat.
• 4 add garlic and sauté 2 minutes.
• 5 add tomatoes through pepper and bring to a boil.
• 6 reduce heat and simmer 10 minutes, stirring occasionally.
• 7 divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.

Spinach-leek Cream Soup

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

Ingredients

• Servings: 4
• 1 leek, mince
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon celery salt (obtional)
• 4 cups chicken stock
• 2 cups potatoes, peeled, diced (about 2 potatoes)
• 4 cups fresh spinach, packed (about 140 g or 5 ounce)
• salt and pepper

Recipe

• 1 in a saucepan, soften leek and garlic in oil. add celery salt and pepper. add chicken stock and potatoes. bring to boil. cover and let simmer about 15 minutes or until potatoes are tender.
• 2 add spinach and keep cooking 1 minute.
• 3 in blender, reduce in a creamy puree and homogeneous. adjust seasoning. you can serve with firm plain yogurt on top. or if you have people over, you can use whipped cream instead of yogurt.