Pumpkin Soup The Easy Way

Ingredients

• Servings: 16
• 1 tablespoon butter
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 pounds cubed fully cooked ham
• 3 (29 ounce) cans pumpkin puree
• 1 (32 ounce) carton chicken broth
• 2/3 cup cream
• 1 teaspoon fresh thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 25 mins


• melt the butter in a skillet over medium heat. cook the onion and garlic in the butter until soft.
• combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to low; cook 8 to 10 hours.

Creamy Squash Casserole

Ingredients

• Servings: 8
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/3 cup butter, melted
• 2 carrots, shredded
• 1/2 cup finely chopped onion
• 2 1/2 cups herb-seasoned dry stuffing mix

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 7x11-inch baking dish.
• bring a pot of lightly salted water to a boil; stir in squash cubes. reduce heat to low; simmer squash until slightly softened, about 3 minutes. drain and set aside.
• mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. transfer to prepared baking dish. sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
• bake in the preheated oven until bubbling and squash is tender, about 25 minutes.

gazpacho ii

Ingredients

• Servings: 6
• 2 roma (plum) tomatoes, quartered
• 1 large cucumber, peeled and halved
• 1 onion, peeled and halved
• 1 cup green bell pepper, diced
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 (12 fluid ounce) cans tomato juice
• 1/3 cup olive oil
• 1/3 cup red vinegar
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup croutons
• 1/4 cup chopped fresh chives

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• in a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. blend at high speed for 30 seconds to puree the vegetables.
• in a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. cover mixture and refrigerate until it is well chilled (about 2 hours).
• meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
• place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Black Bean And Salsa Soup

Ingredients

• Servings: 4
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 4 tablespoons sour cream
• 2 tablespoons thinly sliced green onion

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
• heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

ramen noodle soup

Ingredients

• Servings: 2
• 3 1/2 cups vegetable broth
• 1 (3.5 ounce) package ramen noodles with dried vegetables
• 2 teaspoons soy sauce
• 1/2 teaspoon chili oil
• 1/2 teaspoon minced fresh ginger root
• 2 green onions, sliced

Recipe

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


• in a medium saucepan combine broth and noodles. cover and bring to a boil over high heat; stir to break up noodles. reduce heat to medium and add soy sauce, chili oil and ginger. simmer, uncovered, for 10 minutes. stir in sesame oil and garnish with green onions.

Down-home Black-eyed Peas

Ingredients

• Servings: 12
• 3 cups dry black-eyed peas
• 12 cups water
• 3 pounds smoked ham hocks
• 1 1/4 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1 (10 ounce) package frozen sliced okra, thawed

Recipe

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

Ready Time: 3 hrs


• pick over the peas, rinse them, and place them in a large dutch oven or soup pot with the water. bring the beans to a boil for 2 minutes. remove from heat, cover, and let stand for 1 hour.
• stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. stir in the okra and simmer until tender, 10 to 15 minutes. remove and discard bay leaf before serving.

Black Bean And Salsa Soup

Ingredients

• Servings: 4
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 4 tablespoons sour cream
• 2 tablespoons thinly sliced green onion

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
• heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.