Archive for Soups

Greek Lemon Chicken Soup

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1-2 cups cooked, diced chicken

3/4 cups rice (1 rice cooker cup)

3 T better than bouillon

1/2 onion, diced

1 large grated carrot

1-2 cups diced celery

3 lemons

4 eggs

1/2 cup cold water

1/3 cup cornstarch

2 T butter

 

Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.

 

Posted in Ethnic, Main Dishes, Soups

Arroz con Menestra

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2 T
1/4
1
1
1
3/4 t
1 t
4 c
1 c
1/2 t		 oil
onion
tomato
carrot
celery stalk
salt
cumin
water
lentils
veg/beef base (or 1/4 t more salt)
Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings.
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Black-Eye Peas and Spam

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1.5 c dry black-eye peas

6 c water

1/8 t thyme or pepper

1/4 onion, diced

1 stalk celery, diced

1/3 can Spam or ham, chopped (optional)

large bay leaf

dash of garlic powder

vegetable bullion

1 T butter

dash of salt

Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad, or with biscuits or corn bread.

Posted in Main Dishes, Soups

Split Pea Soup

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1.5 c dry split peas

6 c water

1/8 t thyme or pepper

1/3 onion, chopped

1 stick celery, chopped

Chopped ham or spam

Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad.

Posted in Main Dishes, Soups

Crock Pot Black Beans and Rice Soup

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1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.

Posted in Ethnic_Latin American, Main Dishes, Soups, Vegetarian Main Dish tagged with

Yummy Cauliflower Soup

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  • 2 cups water
  • 1 head cauliflower, chopped
  • 1 cup finely chopped celery
  • 1/2 cup diced carrots
  • 1/4 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 5 cups milk
  • salt and pepper to taste
  • 2-4 ounces shredded Cheddar cheese

 

  1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
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Fiesta Zucchini Soup

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2
1/4
2 qt
1
1 c
2 T		 Italian sausages
large onion
V-8 juice
10-inch zucchini
cooked pasta
pesto
Brown the sausage and finely chopped onion. Add juice. Stir well. Add zucchini choped in bite-size pieces. Simmer until zucchini is cooked. Add noodles and pesto. Serve with corn chips or crackers, and with fruit on the side. 

Amy’s original recipe.
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Gaspacho

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1 3/4 lb
1
1
2 cloves
1 T
1/3 c
1/4 c
1 T
2 1/2 c
1
1
2
1
2		 ripe tomatoes
large cucumber, chopped
green bell pepper, chopped
crushed garlic
black olives, finely chopped
white wine vinegar
olive oil
tomato paste
water
small onion, chopped
green bell pepper, diced
green onions, thinly sliced
large cucumber, chopped
hard-boiled eggs, chopped
Cover tomatos with boiling water for 1 minute, plunge into cold water, remove and peel, then chop very finely. Mix the tomatoes, 1 each of the chopped cucumbers and peppers, the garlic, olives, vinegar, oil, and tomato paste, and season to taste. Cover and refrigerate 2-3 hrs, then thin to taste with 2-3 c chilled water.Serve chilled with the chopped ionion, pepper, scallions, cucumber, boiled egg, herbs and croutons on the side to be added while eating.

Make garlic herb croutons as follows. Preheat oven to 350. Cut two 1/2 thick slices of bread. Remove the crusts and cut each into 16 cubes. In a bowl, mix 3 T olive oil, 2 crushed cloves garlic, 1 T chopped fresh oregano, 2 T chopped fresh thyme, 1 T chopped fresh rosemary and a pinch of chili flakes. Add the bread to the mixture and toss until the oil has been absorbed. Bake the bread cubes in a single layer for 10-12 min or until golden brown, turning once.

Adapted from AllRecipes.
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Chicken Noodle Soup

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4
1
1
1
1 can
1/3 lb
2 T
2 T
1 1/2 c		   large carrots
large onion
3 stalks celery
chicken breast
green beans
corn (if no celery)
chicken base
butter
rotini
Chop onions and celery and raw chicken breast. Brown in butter in 1 gallon pot. Add carrots and water to near top. Boil until carrots begin to soften then add rotini. Boil for 10 min, add green beans and corn. Remove from heat.Serves 6 adults.

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Pumpkin Soup

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4 t
1/2 c
1 clove
2 c
4 c
1
1 pinch
1/3 t
1 pinch
1/2 t
1/4 t
2 c		 butter
chopped onion
garlic, pressed
pumpkin puree (canned works great)
chicken stock/broth
bay leaf
sugar
curry powder
nutmeg
salt
black pepper
light cream or half & half
Melt butter in large soup pot. Saute onions and garlic until translucent, about 8 minutes. Add pumpkin, chicken broth, and spices and bring to a boil. Reduce heat and simmer for 30 minutes. (Add seasoning to taste.)Before you serve the soup, add cream and warm but do not let boil. I recommend serving the soup with sourdough bread.
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