(Submitted by Cindy Duffy)
Here is another soup recipe. This is a real recipe from South America! We had a very sweet hispanic sister in our ward and Duff was her home teacher. She loved to share and we were the grateful recipients many times. This was one of her favorites and is ours now too for many years!
-1/2 lb.bacon, chopped, fried, and drained
-2 large onions, chopped
-2 cloves garlic, finely chopped (I use the garlic already chopped in the jar)
-3 quarts chicken broth
-28 ounces canned, diced, tomatoes with juice
-4 medium carrots, sliced
-4 medium potatoes, diced in 1/2" cubes
-3 small-meduim zuchinni, washed and in 1/2" pieces
-1 bunch cilantro, washed and chopped
-2 teaspoons sugar
-1 Tbsp. salt (opt)
-1 teaspoon pepper
-1/4-1/2 teaspoon crushed red pepper flakes (opt. but I always use it for some kick. Go with the 1/4 tsp. at first until you see if you like it. Tip: put the crpflakes in the palm of your hand and rub them with your index finger of the other hand. It releases more flavor.)
-3 to 4 cups cooked, chopped or shredded chicken
In large soup pot, fry bacon until brown and crisp, drain and set aside. Use just enough of the reserved bacon dripping to saute the onion and then garlic until soft. Add remaining ingredients and bring to a boil. Simmer,covered, until the carrots and potatoes are tender. Appromimately 20-30 minutes.
Serve with CONDIMENTS:
Crushed tortilla chips
Shredded Jack and Cheddar Cheese
Diced Avocados
Bacon Pieces
Lime wedges
Sour Cream
This will just warm you to the bone! Enjoy!
P.S.
This makes a HUGE pot of soup. 8-12 main dish servings. The recipe is easily cut in half.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, September 26, 2007
Chicken Tortellini Soup
(Submitted by Cindy Duffy)
Since it is fall and the weather is turning colder I thought I'd send a couple of my family's favorite soup recipes. This one can actually be served hot or cold (in the summer). Notice: LOTS of veges, and NO added salt!
--3 medium zuchinni, halved lengthwise and sliced into 1/2 inch pieces.
--1 red pepper, sliced, diced, or coarsely chopped (however you like it)
--1 medium onion, cut in half and sliced
--8 cups (2 quarts) chicken broth
--2 cups sliced carrots
--1 lb. tortellini (I prefer Buitoni, fresh. Any flavor is fine, we use cheese)
--2 teaspoons dried basil
--1 teaspoon dried oregano
--1 teaspoon salt-free seasoning blend (Mrs. Dash)
--1/4-1/2 teaspoon pepper.
--2-3 cups cooked, chopped chicken
In large soup pot put 1 Tbsp. oil (I like to use olive) and sweat onion, carrots, and red pepper for about 3-4 minutes. Add chicken broth, zuchinni, and seasonings. Bring to a boil and add tortellini. Reduce heat and simmer, covered, for about 15 minutes or until tortellini and vegetables are nearly tender. Start checking after 10-12 minutes.
Stir in cooked chicken. Cover and cook for 5 minutes more or until pasta and veges are tender.
Yield: 8-10 main dish servings.
Serve with salad or fruit and some french bread. Yummmm!!!!
Since it is fall and the weather is turning colder I thought I'd send a couple of my family's favorite soup recipes. This one can actually be served hot or cold (in the summer). Notice: LOTS of veges, and NO added salt!
--3 medium zuchinni, halved lengthwise and sliced into 1/2 inch pieces.
--1 red pepper, sliced, diced, or coarsely chopped (however you like it)
--1 medium onion, cut in half and sliced
--8 cups (2 quarts) chicken broth
--2 cups sliced carrots
--1 lb. tortellini (I prefer Buitoni, fresh. Any flavor is fine, we use cheese)
--2 teaspoons dried basil
--1 teaspoon dried oregano
--1 teaspoon salt-free seasoning blend (Mrs. Dash)
--1/4-1/2 teaspoon pepper.
--2-3 cups cooked, chopped chicken
In large soup pot put 1 Tbsp. oil (I like to use olive) and sweat onion, carrots, and red pepper for about 3-4 minutes. Add chicken broth, zuchinni, and seasonings. Bring to a boil and add tortellini. Reduce heat and simmer, covered, for about 15 minutes or until tortellini and vegetables are nearly tender. Start checking after 10-12 minutes.
Stir in cooked chicken. Cover and cook for 5 minutes more or until pasta and veges are tender.
Yield: 8-10 main dish servings.
Serve with salad or fruit and some french bread. Yummmm!!!!
Tuesday, September 4, 2007
Super Simple and CHEAP
Submitted by Berta
Bacon, Cheese and Potato Chowder
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns OR grate your own (must partially cook in microwave first)
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
1/2 to 1 cup of coursely grated carrots (steam in microwave to almost cooked stage) optional
coursely ground pepper, salt, Mrs. Dash to taste
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., add carrots - stir frequently. LADLE into six soup bowls. TOP evenly with the cheese, bacon and onions. Serve with whole wheat bread, french bread, roll or cheese sandwich
Pudding Parfait
(just 70 calories)
2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP FREE Whipped Topping
1 cup sliced fresh strawberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
SPOON half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.
REFRIGERATE at least 1 hour before serving. Store leftover desserts in refrigerator
Bacon, Cheese and Potato Chowder
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns OR grate your own (must partially cook in microwave first)
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
1/2 to 1 cup of coursely grated carrots (steam in microwave to almost cooked stage) optional
coursely ground pepper, salt, Mrs. Dash to taste
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., add carrots - stir frequently. LADLE into six soup bowls. TOP evenly with the cheese, bacon and onions. Serve with whole wheat bread, french bread, roll or cheese sandwich
Pudding Parfait
(just 70 calories)
2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP FREE Whipped Topping
1 cup sliced fresh strawberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
SPOON half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.
REFRIGERATE at least 1 hour before serving. Store leftover desserts in refrigerator
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