(recipe adapted from a waiting room magazine)
4 slices bacon (use scissors to snip into small pieces), fry until crisp
3/4 pound small red potatoes cut into 1/2" pieces
1/4 cup chopped shallot or sweet onion
1/4 cup flour
3 cups milk
1 cup chicken broth
2 cups frozen corn
1/8 tsp cayenne peper
salt to taste
Reserve bacon, to drippings add potatoes and cook until lightly browned. Add onion and flour and cook until flour is absorbed.
Add liquids, corn and cayenne.
Bring to boil, reduce heat and simmer until potatoes are tender, stirring occasionally.
Add bacon, adjust seasonings and serve!
Friday, March 28, 2008
Tuesday, March 4, 2008
Sunday's soup swap.
Hello Ladies,
I enjoyed the soup swap on Sunday. It is fun getting together and enjoying good company and wonderful soup. We had the Macaroni and cheese soup. My kids loved it. (well, they ate around the broccoli) My hubby loved it as well. I will be making this soup for them one day.
I do like the idea of expanding the group. I did ask my sister and Mom and they seemed to be interested. My mom maybe when we start back up in the fall. My sister said maybe at the next one. I will keep everyone posted.
The soup is going to come in very handy this week. My hubby and Cameron seem to have colds and I feel as if I am going to get it as well. Great.
Thanks again for a great time. I look forward to seeing everyone on the 30th with more soups!
Stephanie
I enjoyed the soup swap on Sunday. It is fun getting together and enjoying good company and wonderful soup. We had the Macaroni and cheese soup. My kids loved it. (well, they ate around the broccoli) My hubby loved it as well. I will be making this soup for them one day.
I do like the idea of expanding the group. I did ask my sister and Mom and they seemed to be interested. My mom maybe when we start back up in the fall. My sister said maybe at the next one. I will keep everyone posted.
The soup is going to come in very handy this week. My hubby and Cameron seem to have colds and I feel as if I am going to get it as well. Great.
Thanks again for a great time. I look forward to seeing everyone on the 30th with more soups!
Stephanie
Turkey-Vegetable Soup
This recipe is from the Weight Watchers 5 ingredient, 15 minute cookbook:
Cooking Spray
1 pound ground turkey*
2 (14 1/4oz.) cans no-salt-added beef broth, divided
1/4 cup all purpose flour
1 (14 1/2oz) can Mexican-style stewed tomoatoes, undrained**
1 (16oz) package frozen vegetable soup mix with tomoatoes***
1/4 teaspoon salt
1/4 teaspoon pepper
1. Coat a dutch oven with cooking spray; place over medium-high heat until hot. Add turkey; cook, stirring constantly, until it crumbles.
2. Combine 1 cup broth and flour, stirring until well blended. Add flour mixture, remaining broth, tomatoes, and remaining ingredients to Dutch over. Bring to a boil; cover, reduce heat to medium, and cook 20 minutes. Yield: 4 (2-cup) servings
* I substituted Italian turkey sausage for the ground turkey. It has more flavor.
** I couldn't find Mexican Stewed tomatoes so I got the Italian styled stewed tomatoes.
*** Couldn't find Frozen veggie soup mix w/tomatoes so I used Frozen mixed veggies.
Cooking Spray
1 pound ground turkey*
2 (14 1/4oz.) cans no-salt-added beef broth, divided
1/4 cup all purpose flour
1 (14 1/2oz) can Mexican-style stewed tomoatoes, undrained**
1 (16oz) package frozen vegetable soup mix with tomoatoes***
1/4 teaspoon salt
1/4 teaspoon pepper
1. Coat a dutch oven with cooking spray; place over medium-high heat until hot. Add turkey; cook, stirring constantly, until it crumbles.
2. Combine 1 cup broth and flour, stirring until well blended. Add flour mixture, remaining broth, tomatoes, and remaining ingredients to Dutch over. Bring to a boil; cover, reduce heat to medium, and cook 20 minutes. Yield: 4 (2-cup) servings
* I substituted Italian turkey sausage for the ground turkey. It has more flavor.
** I couldn't find Mexican Stewed tomatoes so I got the Italian styled stewed tomatoes.
*** Couldn't find Frozen veggie soup mix w/tomatoes so I used Frozen mixed veggies.
Monday, March 3, 2008
Next Swap
I had a great time yesterday afternoon - visiting with everyone, tasting yummy soups and of course picking my soups! We discussed doing another swap - how does March 30th work? Stephanie has offered to host us at her house. We also discussed inviting a few more people so if you know anyone that may be interested in swapping soup with us invite them along. I think the more the merrier and even more variety!
After the soup season is over we'll still get together and try to make some other freezable goodies to share and make our lives easier! We can talk about it on the 30th.
Have a great week everyone!
Kim
After the soup season is over we'll still get together and try to make some other freezable goodies to share and make our lives easier! We can talk about it on the 30th.
Have a great week everyone!
Kim
Cream of whatever soup mix
Kristin Kale found this recipe - it's MUCH cheaper than buying the cans of cream of whatever and I'd think it's a lot better for you. I'm going to try getting some of this mixed together because we use cream of mushroom soup and chicken for casseroles. Thought I'd share it with you!
2 cups dry milk powder
1 cup cornstarch
1/4 cup dry bouillon (your choice of flavors)
3 tablespoons dry onion flakes
1 tablespoon dry thyme
1 tablespoon dry basil
1 teaspoon pepper
Directions:
In a large bowl, combine dry milk powder, cornstarch, and dry bouillon. Add onion flakes, thyme, basil, and black pepper. Mix well to combine. Store in a covered container. To use, combine 1/3 cup soup mix and 1 cup water. Stir well and use as you would cream soups.
This recipe from CDKitchen for Dry Casserole Soup Mix s
Serves/makes 4 cups
2 cups dry milk powder
1 cup cornstarch
1/4 cup dry bouillon (your choice of flavors)
3 tablespoons dry onion flakes
1 tablespoon dry thyme
1 tablespoon dry basil
1 teaspoon pepper
Directions:
In a large bowl, combine dry milk powder, cornstarch, and dry bouillon. Add onion flakes, thyme, basil, and black pepper. Mix well to combine. Store in a covered container. To use, combine 1/3 cup soup mix and 1 cup water. Stir well and use as you would cream soups.
This recipe from CDKitchen for Dry Casserole Soup Mix s
Serves/makes 4 cups
The Lady and Sons Beef Vegetable Soup
Recipe courtesy Paula Deen
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast* (I used short ribs)
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes (I skipped this)
1/2 cup uncooked elbow macaroni (I used a whole cup)
Chopped fresh parsley leaves
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves.
Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.
Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy Paula Deen
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast* (I used short ribs)
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes (I skipped this)
1/2 cup uncooked elbow macaroni (I used a whole cup)
Chopped fresh parsley leaves
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves.
Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.
Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Winter Tomato Soup
From Mark Bittman, NY Times
Time: About an hour
1 28 or 35-ounce can whole peeled tomatoes
¼ Cup extra-virgin olive oil
1 Tbsp fresh thyme leaves, optional
1Tbsp minced garlic
1 medium carrot, finely diced
1 small red onion, halved and thinly sliced
Salt and freshly ground black pepper
1 quart (4 cups) stock or water
¼ Cup chopped parsley.
1. Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
2. Heat remaining olive oil in a deep skillet or medium saucepan over medium-high heat. Add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
3. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
Yield: 4 servings.
Time: About an hour
1 28 or 35-ounce can whole peeled tomatoes
¼ Cup extra-virgin olive oil
1 Tbsp fresh thyme leaves, optional
1Tbsp minced garlic
1 medium carrot, finely diced
1 small red onion, halved and thinly sliced
Salt and freshly ground black pepper
1 quart (4 cups) stock or water
¼ Cup chopped parsley.
1. Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
2. Heat remaining olive oil in a deep skillet or medium saucepan over medium-high heat. Add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
3. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
Yield: 4 servings.
Sunday, March 2, 2008
Chicken Cheese Corn Chowder (from Cara)
Not sure where this recipe came from. Possibly a variation from an allrecipes.com recipe?!?!
***This recipe served 4 - 6 people. If you are going to go through the effort to make it, I highly recommend doubling the recipe!
Ingredients:
1 cup shredded carrots
1/4 cup chopped onion
4 TBsp margarine
1/4 cup flour
2 cups milk
1/2 tsp celery seed
1/2 tsp Worcestershire sauce
14 oz can of chicken broth
1 cup of cooked diced chicken
1 cup shredded American Cheese (8 - 10 slices)
Bag of frozen corn - (add as much as you wish)
Steps:
Cook carrots and onion in margarine until tender but not brown.
Blend in flour, then add milk and chicken broth
Cook and stir until thickened.
Add chicken, corn, celery seed, and Worc. sauce
Heat through.
Add cheese and stir until melted.
Simmer on low for 1 hour, stirring occasionally.
***This recipe served 4 - 6 people. If you are going to go through the effort to make it, I highly recommend doubling the recipe!
Ingredients:
1 cup shredded carrots
1/4 cup chopped onion
4 TBsp margarine
1/4 cup flour
2 cups milk
1/2 tsp celery seed
1/2 tsp Worcestershire sauce
14 oz can of chicken broth
1 cup of cooked diced chicken
1 cup shredded American Cheese (8 - 10 slices)
Bag of frozen corn - (add as much as you wish)
Steps:
Cook carrots and onion in margarine until tender but not brown.
Blend in flour, then add milk and chicken broth
Cook and stir until thickened.
Add chicken, corn, celery seed, and Worc. sauce
Heat through.
Add cheese and stir until melted.
Simmer on low for 1 hour, stirring occasionally.
Italian Sausage Tortellini Soup (from Cara)
This is a recipe passed along to me by my good friend Kris N.
Ingredients:
1 lb Italian Sausage, cut up into small peices (casings removed)
1 medium onion (chopped)
16 oz can of tomatoes, cut up, or 4 medium tomatoes
6 oz can of tomato sauce
5 cups of beef broth
1/2 cup (or more) of water
1/2 cup red wine
1/2 tsp basil
1/2 tsp oregano
1 medium zucchini- chopped
3 - 4 carrots, sliced thin
8 - 12 oz fresh uncooked tortellini (refridg. case of the store) Frozen works OK too.
Steps:
In large stock pot, cook sausage with onion until cooked through.
Add remaining ingredients (except tortellini) and simmer for 30 minutes
Stir in tortellini and simmer 30 minutes more.
Ingredients:
1 lb Italian Sausage, cut up into small peices (casings removed)
1 medium onion (chopped)
16 oz can of tomatoes, cut up, or 4 medium tomatoes
6 oz can of tomato sauce
5 cups of beef broth
1/2 cup (or more) of water
1/2 cup red wine
1/2 tsp basil
1/2 tsp oregano
1 medium zucchini- chopped
3 - 4 carrots, sliced thin
8 - 12 oz fresh uncooked tortellini (refridg. case of the store) Frozen works OK too.
Steps:
In large stock pot, cook sausage with onion until cooked through.
Add remaining ingredients (except tortellini) and simmer for 30 minutes
Stir in tortellini and simmer 30 minutes more.
Thanks! This is SOUPer! :-)
Just want to say thanks to Jody for getting this blog up so QUICKLY today.
And again, a huge thanks to Kim for rallying us all to do such a fun thing!
We had Jody's spaghetti and meatball stoup for dinner tonight... mmmmm..... delicious!
(Warning! A little of that goes a long way! It is very filling!)
Going to post my recipes now....
Cara
And again, a huge thanks to Kim for rallying us all to do such a fun thing!
We had Jody's spaghetti and meatball stoup for dinner tonight... mmmmm..... delicious!
(Warning! A little of that goes a long way! It is very filling!)
Going to post my recipes now....
Cara
Caribbean-Style Black Bean Soup
Recipe from Fix It & Forget It Cookbook: Feasting with Your Slow Cooker
Sheryl Shenk
1 lb dried black beans, washed & stones removed
3 onions, chopped
1 green pepper, chopped (I use red sweet pepper.)
4 cloves garlic, minced
1 ham hock, or 3/4 C cubed ham
1T oil
1T ground cumin
2t dried oregano
1t dried thyme
1T salt
1/2t pepper
3C water
2T vinegar (I use cider vinegar.)
sour cream
fresh chopped cilantro
Sheryl Shenk
1 lb dried black beans, washed & stones removed
3 onions, chopped
1 green pepper, chopped (I use red sweet pepper.)
4 cloves garlic, minced
1 ham hock, or 3/4 C cubed ham
1T oil
1T ground cumin
2t dried oregano
1t dried thyme
1T salt
1/2t pepper
3C water
2T vinegar (I use cider vinegar.)
sour cream
fresh chopped cilantro
- Soak beans overnight in 4 qts water. Drain.
- Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt pepper, and 3C fresh water. Stir well.
- Cover. Cook on Low 8-10 hours, or on High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree or mash with a potato masher. Return to cooker. If you like a soup-ier soup, leave as is.
- Add vinegar and stir well. Debone ham, cut into bite-sized pieces, and return to soup.
- Serve in soup bowls with a dollop of sour cream in the middle of each individual serving, topped with fresh cilantro.
Welcome to Soup Swappin Moms!
Once upon a time, in the land of Henrietta, a woman named Kim heard a tale of delicious kind of get-together: a soup swap. She rounded up a group of moms she knew and ask them to join her for soup and fun and that's how the Henrietta Soup Swap began.
At the second such get-together the group, made up of other moms of young children, decided that the best way to share their soup recipes was via a blog. So, here we are launching the Soup Swappin' Moms blog. If you've stumbled upon us please bookmark us, try the recipes we've assembled and add your comments.
Soup's on!
At the second such get-together the group, made up of other moms of young children, decided that the best way to share their soup recipes was via a blog. So, here we are launching the Soup Swappin' Moms blog. If you've stumbled upon us please bookmark us, try the recipes we've assembled and add your comments.
Soup's on!
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