1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14oz each) vegetable broth
1 pkg 9oz Tortellini
1 can 140z stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, torn
6-8 mushrooms, sliced
6 fresh basil leaves or 1 Tbsp dried basil
1/4 cup shredded parmesan
Saute garlic in butter. Add broth and bring to a boil.
Add tortellini and simmer for about 5 minutes.
Add tomatoes, spinach, mushrooms, and basil simmer for 2-3 minutes.
Stir in cheese and serve.
This is very good! Frozen spinach can be used. I have used chicken broth. Also the Tortellini above is the refrigerated kind. But if its too much $$ you may want to check out the price of the dried kind, that just takes longer to cook.
Carrot and Celery Cheese Soup
Submitted By Miranda
1/2 stick margarine (I use 1/4 stick)
3 green onions, sliced
2 carrots, grated (I add more carrots and slice instead of grate)
3 ribs celery, chopped
2 cans chicken broth (I use vegetable broth)
2 cans cream of potato soup, undiluted (I use 1 can and add a whole potato, diced)
8 oz. grated cheddar cheese (can use Velveeta instead--it's smoother)
8 oz. (1 c.) sour cream
1/4 tsp. salt (I never add this)
1/4 tsp. pepper
Sauté margarine, green onions, carrots, and celery until tender. Add chicken broth; simmer on low for 30 minutes (also add diced potato 10-15 minutes into simmering, if using). Add cream of potato soup, cheese, sour cream, salt, and pepper. Simmer 15 to 20 minutes more.
2 T. olive oil
1 c. chopped onion
1 green pepper, coarsely chopped
1/2 c. cooking wine
1 can (14.5 oz.) whole tomatoes, broken up
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) white northern beans OR pinto beans, drained and rinsed
4 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. basil leaves
2 tsp. sugar
1/2 tsp. seasoned pepper
optional garnishes: shredded cheddar cheese and chopped onion
Saute onion and green pepper in the oil in a stock pot over medium-high heat; cook 5
minutes, stirring often. Stir in spices and remaining ingredients, except for the optional
garnishes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Garnish with shredded cheese and chopped onion, if desired. Makes 6 cups.
1 1/2 c. water
2 potatoes, diced
5 carrots, diced
1 large (2 c. size) vegetable bouillon cube
1 c. milk
1 c. frozen corn
1 c. cheddar (or co-jack) cheese, shredded
pepper to taste
Place water in a pan with potatoes, carrots, and vegetable bouillon cube (or use chicken broth in place of the water and bouillon) and bring to a boil. Lower heat and cook until veggies are tender (around 8-9 minutes). Add milk, frozen corn, cheese, and seasonings. Simmer until the cheese is melted and the corn cooked.
You may add chopped celery to the vegetables; I omit this since Dh doesn't care for celery. This recipe is a combination of several, so feel free to alter amounts.
This is from Taste of Home. It is different from many white chilis in that it is creamy.
1 lb. Bonelss Skinless Chicken Breasts, cut into 1/2 inch cubes
1 med. onion, chopped
1-1/2 tsp garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz each) Great Northern Beans, rinsed and drained
1 can (14-1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup (8 oz) sour cream
1/2 c whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Yield: 7 servings.
Sopa de Refrito Scant 2 Weight Watchers points per serving!
15-1/2 ounce can no-fat refried beans
15-1/2 ounce can diced tomatoes
Two 14-1/2 ounce cans chicken broth
4 ounce can diced green chiles
1/2 cup frozen whole kernel corn
2 cups diced cooked chicken or turkey
Shredded cheese and tortilla chips for garnish
Combine all ingredients except garnishes in a 3 or 4 quart saucepan. Bring to a boil; reduce heat to low and simmer for 5 minutes or longer. Garnish with cheese and tortilla chips, if desired. Makes 6 servings. Loaded with fiber, and each serving has a scant 2 Weight Watchers points when served WITHOUT garnishes.
1 pound navy or small white beans
Meaty ham bone or ham hock
3 quarts water
1/2 teaspoon baking soda
1 cup leftover mashed potatoes OR 1 raw potato, peeled and sliced
several stalks of celery, including leaves*
2 garlic cloves, finely chopped
2 tablespoons dried parsley flakes
salt and pepper to taste
Simmer ham bone or hock in 3 quarts of water for 2-3 hours on top of the stove, or all day or all night in the Crockpot. Remove bone and meat and refrigerate until fat hardens on top of the broth.
Cover dry beans with water and soak overnight OR do a quick soak about an hour before you start the soup.
Drain beans and discard soaking water. Remove hardened fat from broth and discard. Remove ham from bone and chop finely, discarding all fat and gristle.
Chop onion and celery. (*This is a good way to use up the yellow center stalks). In a large stock pot or Crockpot, combine beans, broth, ham and all remaining ingredients EXCEPT salt and pepper. Simmer until beans are tender--about 2 hours on top of the stove or most of the day in the Crockpot. Season with salt and pepper to taste (if ham was salty, may not need any salt).
Note: For a very good veggie version, just use 3 quarts water and skip the ham and broth.
4 carrots - peeled and diced
2 large potatoes - peeled and diced
4 stalks celery - diced
2 cloves garlic - peeled and bruised (smack w/ side of knife)
1/4 cup powdered chicken stock base
1 TBS curry powder
1 lb lean, ground turkey
1/2 small onion - diced
1/2 tsp salt
1 TBS curry powder
1/2 cup dry bread crumbs
In large stock pot, add first six ingredients. Fill pot with water until veggies are submerged (about 2 inches). Bring to a boil on high heat. While soup is heating, prepare meatballs. Work ingredients together with your hands until well mixed. Form into 24 meatballs.
When soup comes to a boil, drop meatballs in one by one to prevent them from sticking together. Bring to a boil then turn heat down and simmer, partially covered, until veggies are tender and meatballs rise to the surface (indicating they are cooked thru). Add a generous grinding of black pepper and serve.
Recipe by: Elise of Funky and Delightful
WW Points: 3.3
My own note: I form the meatballs before I start to boil the soup. It takes me too long and the veggies, since they are diced and cook quickly, got a little mushy the first time because I let them cook too long.
I was rummaging thru the freezer yesterday and found a small baggie of roast I had diced up to put in soup so today I used that to make the soup I grew up eating. I diced 4 peeled potatoes, sliced 2 cleaned carrots, chopped 2 onions, added a can of corn and some leftover peas, the beef, a handful of barley and a handful of dried black-eyed peas. I'd have used celery and garlic if I had any. The spices were salt, pepper, thyme, rosemary, basil and parsley. To this I added 1 can of diced tomatoes and 1 can of tomato sauce, plus a can of water (rinsed out the tomato sauce can). It cooked in the crockpot for about 7 hours.
Pretty basic soup but delicious. My mom made this a lot, except for the addition of the barley and black-eyed peas. Those were my additions. It's pretty forgiving, you can toss in anything. She never used a crockpot, just simmered on the stove, but I make liberal use of the crockpot in my kitchen. Also, she used tomato juice but I never have that in my kitchen so sauce or paste and some water work just as well.
Tomato soup--tastes like Campbell's made with milk
December 30 2008, 9:49 AM
Make a roux with 1 tablespoon butter and 2 tablespoons flour. Add 2 cups of milk, 4 cups of tomato juice and 1 tablespoon sugar and stir until smooth. Cook until heated through and slightly thickened--stir enough to prevent sticking. Makes the equivalent of almost 3 cans of soup, and reheats well.
Ingredients are from Tawra Kellam's cookbook, Not Just Beans.
Greek Lentil Soup--good as is, but better with "add ins"... and a GREAT way to use up any leftovers as well--just add right before serving if already cooked.
This recipe was off a bag of Grand Union (now defunct, at least around here) Lentils from many, many years ago...
1/4 cup vegetable oil (I use olive)
1 medium onion, diced (I used a large one)
2 teaspoons minced garlic (don't skimp)
1 lb. lentils (that is approx. 2 1/2 cups)
8 cups water (or 10... or broth if you happen to have any made up, or water from cooking veggies...)
28 oz. can of diced tomatoes
2 bay leaves
2 tsp. salt (skip if using ham, ham bone, ham hocks or anything already salted)
1/2 tsp. ground black pepper
3 carrots (I used 4 big ones)
2 or 3 stalks celery (I was out)
3 or 4 potatoes, diced
Optional: ham bone, ham hock or some bacon or sausage.
1. In a large soup pot, heat oil over medium heat, cook onion, when almost done, add garlic.
2. add lentils and water, ham bone, increase heat and bring to a boil
3. once boiling, add tomatoes and bay leaves, reduce heat, cover and simmer for about 45 minutes.
4. add salt and pepper, put in sliced carrots, potatoes and celery as well as any meat you want to add--sausage, cooked bacon, ham.... cook 20 more minutes.
5. remove bay leaves, check seasonings, let cool a bit and then serve
You need stock as a base but it is a matter of taste which sort you use. Chicken or ham stock work well. In desperation water will do but the result won't be so good.
Quantities are a bit vague--this amount of veg/lentils makes a big pan full--roughly 3 pints?? If you need to add extra veg use potato or carrot. You can miss out the swede (rutabaga)if you can't get it, but a slice adds a little extra! Don't use parsnips--they don't go!
1 large onion
2 medium potatoes (any kind except new)
1 slice of swede (rutabaga)
2-3 handfuls of red lentils
salt & Pepper
Grate all the veg (grating is essential to get the right texture) and turn in a little oil/butter as you go along, then add the stock. Heat a few minutes and then add the lentils. (Play the amount by ear according to how much stock you have). Simmer till lentils have disintegrated and veg are cooked. Add salt & pepper to taste.
Carrot & Leek Lentil Soup
(from Bob Greenes The Best Life Diet)
1 Tbsp. olive oil
1 leek, white part only, slice into thin rounds
2 lg. carrots, peeled and cut into 1/8 inch half moons
2 garlic cloves
4 cups all natural, reduced-sodium chicken broth
3 cups water
1-pound bag dried lentils (about 2-1/3 cups), rinsed
1 8-oz can diced tomatoes
1 bay leaf
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/8 tsp. black pepper
6 slices turkey bacon, cooked and chopped
˝ cup grated Parmesan cheese, if desired
Heat olive oil in Dutch oven or large saucepan over medium-high heat. Add the leek and carrots and cook, stirring frequently until soft, about 5 minutes. Stir in the garlic and cook for an additional minute. Add the broth, water, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine. Cover the pot and bring to a boil. Reduce the heat and simmer, with the lid loose to allow for venting, until the lentils are tender, 35-40 minutes. Discard the bay leaf and stir in the bacon. Serve the soup I individual bowls and top with Parmesan cheese.
Per serving, about: Calories: 266, Protein: 19g, Carbs: 38g, Dietary fiber: 18g, Total Fat: 5 g, Saturated Fat: 1 g. Cholesterol: 8 mg, Calcium: 51 mg, sodium 321 mg.