Posts filed under ‘Soups’

White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

  • 1 40 oz. can navy beans, drained
  • 2 10 oz. cans white meat chicken, drained
  • 1 1/2 cups skim milk
  • 1 tsp salt-free seasoning
  • 1 cup fat-free sour cream
  • 1 tsp Cayenne, or more to taste
  • 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.


May 2, 2008 at 9:45 am Leave a comment

White Bean Soup

I always like a nice hot soup on a cold winter’s day!

White Bean Soup

  • 2 cans white beans, drained
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 lb sliced mushrooms
  • 1 Tbsp rosemary
  • 4 cups chicken broth

Saute celery, onions, mushrooms and herbs until mushrooms are soft.  Add the beans and chicken broth, simmer 10 minutes and serve.

February 22, 2008 at 3:30 pm 1 comment

Lentil and Spinach Soup

Lentil and Spinach Soup

  • 1 package dry lentils
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove minced garlic
  • 1 carrot, sliced or shredded
  • 1 can diced tomatoes
  • 4 cups chicken stock
  • 1 bunch fresh spinach

Saute onion, garlic and celery in olive oil.  Add carrot and tomatoes and simmer 5 minutes.  Add lentils and stock, cover and simmer about 30 minutes.  Add spinach and simmer 5 minutes.  Serve sprinkled with Parmesan.

February 18, 2008 at 1:12 pm Leave a comment

Chinese Chicken Soup

I’m recovering from a root canal and don’t feel like eating much “solid” food, but I found this recipe for Chinese Chicken Soup that looks quick and yummy, so I’m going to try it tonight!

February 11, 2008 at 4:53 pm 1 comment

Veggie-Full Chili

Like I said before, I love trying new chili recipes!

Veggie-Full Chili

  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 large zucchini, diced
  • 2 15-oz cans tomato sauce
  • 2 cans diced tomatoes and chilies, undrained
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 envelope chili seasoning

Saute first three ingredients in olive oil until tender.  Stir in remaining ingredients.  Bring to a boil, reduce heat, and simmer uncovered, stirring often, for 20 minutes.

February 5, 2008 at 3:34 pm Leave a comment

Bean Soup

Another nice, hot soup for a really cold night.

Bean Soup

  • 1 bunch Swiss chard
  • 1 small onion, chopped
  • 3 cloves minced garlic
  • 4 cups chicken stock
  • 2 cans cooked white beans

Saute onion and garlic in olive oil.  Add the chicken stock and bring to a boil.  Chop the Swiss chard and add to the soup.  Reduce heat, cover and simmer until chard is soft (about 10 minutes).  Add the white beans.  Serve sprinkled with Parmesan.

January 30, 2008 at 2:55 pm 1 comment

Beef Stew

I don’t know about where you are, but here it’s cold and rainy.  Which is just perfect for beef stew!  Enjoy with a nice garden salad!

Beef Stew

  • 1 1/2 – 2 pounds stew beef cubes
  • 1 Tbsp olive oil
  • 2 1/3 cups water
  • 1 Tbsp Worcestershire sauce
  • 1 clove minced garlic
  • 1 chopped onion
  • salt and pepper to taste
  • 3 cups sliced carrots
  • 3 cups cubed red potatoes (you may omit if you wish)
  • 2 1/2 cups pearl onions
  • 3 Tbsp whole wheat flour

Heat olive oil and brown the beef cubes.  Add 2 cups of water, Worcestershire sauce, garlic, onion, and spices.  Cover and simmer 1 1/2 hours, stirring occasionally.  Add carrots, potatoes and onions, cover and cook 30 more minutes or until veggies are tender.  In a small cup, whisk 1/3 cup water with flour and add to stew to thicken before serving.

January 29, 2008 at 1:33 pm Leave a comment

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