Potato Soup

A CLASSIC FAMILY FAVORITE

Potato Soup

1 cup of celery chopped

1 cup onion chopped

1 clove garlic

1.5 cup potato

1 can chicken broth (H20 is okay too, just less-flavor)

6 tablespoons butter

¼ cup flour

1 pt cream

green onion for garnish

1 cup grated cheese

Sauté the veggies in a sauce pan with 3 tablespoons butter (or olive oil!) When onions are translucent add your chopped potatoes, it works best if they are choped in 1/2 inch cubes. Cover with liquid, broth or water, until potatoes are just covered. Boil until potatoes are fork tender.

In a different sauce pan melt 3 tablespoons softened butter add flour to make a roux. Add the cream and Wisk it adding 2 tablespoons red wine vinegar. Bring to a boil until thick. Add in veggies with liquid and bring to a simmer.

Serve with Cheese and Green onion...and some yummy crusty bread! Or serve in a bread bowl!

LIGHTER OPTION?!?!

If you want to cut some of the fat, half the roux and cream portion. Then take 2 cups of your boiled veggies and put them in your blender and puree until nice and smooth. This will add thickness and creaminess without all the FAT!!

Pork Wanton Soup

Pork Wanton Soup

20 small pork dumplings (see recipe below)
2 carrots, peeled and cut in thin strips
2 stalks celery, cut in thin strips
1 red pepper cut in thin strips
1 small bunch green onions cut thin diagonal
3 cans chicken broth
½ cup fresh bean sprouts
soy sauce

Bring chicken broth to a small boil. Add in your carrots, celery, and red pepper. Then gently drop in your fresh made dumplings into the pot. Cover and cook until dumplings are done. Serve with fresh bean sprouts, green onions and a teaspoon of soy sauce.
(If your dumplings are store bought and are frozen add them in before you add the vegetables and let cook about 2 minutes, then add the vegetables.)

WANTONS

1 pound well-ground, fatty pork

2 cups minced cabbage

1 tablespoon fresh grated ginger

4 tablespoons soy sauce

2 teaspoons sesame oil (optional)

1 small garlic glove, minced

1 teaspoon fine salt

Pinch of white pepper

1 package frozen dumpling wrappers
small bowl of water

To make the pork filling:

If the pork is not finely ground, mince well with a knife. Mince your pork in the food processor, until the pieces are small about the size of a pencil eraser. If you do not have a food processor you can chop all of it, but make sure it is super fine. Put in a bowl and lightly salt, this will bring out the moister. Let sit for 10 minutes. After 10 minutes transfer into think kitchen towel and ring all the moisture that you can out of the cabbage. Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork. Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer. Add the soy sauce, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.

To wrap the dumplings:

Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
Line all the dumplings in a row on a cookie sheet waiting to be used.
You can fry the dumplings in a small shallow pan then add water and cover and steam thoroughly or use them to make Pork Wanton Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
2 boxes Uncle Ben's long grain wild rice quick method (6.2 oz.)
Prepare according to directions. Let this stand while preparing the rest of the soup.
1 cube butter or margarine
1 chopped onion
2 grated carrots
Brown above 3 ingredients until onions and carrots are soft.

Add:
1 c. flour
6 c. water
Mix flour and water together well so flour is dissolved completely. (Blender works well)

Add:
2 c half and half
3 chicken boullon cubes - I use more. Taste it to see.
5 c. cooked chicken cut into bite sized pieces.
Salt and pepper to taste. Serve with hot rolls or Sweet Corn Bread - recipe follows

Chicken Soup Pot Pie

This is a fun version of both creamy chicken soup and chicken pot pie! I LOVE IT!




Chicken Soup Pot Pie
2 chicken breasts (pre cooked)
1 can chicken broth
½ bullion cube
½ cup celery
½ cup onion
½ cup carrot
2 small potatoes
1 can cream of chicken soup
½ small can evaporated milk
1 tablespoon room temp butter
1 tablespoon flour

Sauté celery, potato, onion and carrot in 1 tablespoon oil, then simmer in chicken broth until tender. Add cooked chicken, cream of chicken soup, and evaporated milk and bullion cube. Bring to a boil. Make a paste of the butter and flour in a small bowl. When soup comes to a boil add the roux (butter and flour.) Let soup boil until it thickens.

Serve with a home made biscuit (click for recipe) for crust! YUMMY!

Meat Minestrone Soup

This is a great recipe to get rid of all your veggies in the fridge!

MINESTRONE SOUP

1 can chicken broth (or beef broth)
1 small can tomato sauce
1 can diced tomatoes
8-10 oz Italian Ground pork, (beef or turkey work as well)
1 large garlic clove
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
½ cup chopped bell pepper (any color- I like red)
½ cup copped cabbage (optional)
½ cup diced unpeeled zucchini
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoon salt
1 teaspoon ground pepper
1 can beans (red kidney, pinto, or white all work)
2/3 cup uncooked elbow macaroni (cooked separately)
½ cup parmesan cheese

SLOW COOKER METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and place in slow cooker. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add to slow cooker. Add the liquid ingredients, beans and spices. Cook in slow cooker for 3 hours on high setting, or 4 on low. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

STOVE TOP METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and set aside. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add meat back into the pan. Add the liquid ingredients, beans and spices. Bring to a boil, then turn to a simmer for 30 minutes. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

Serve with bread or Monticristo sandwhiches!

Broccoli Cheese Soup

Submitted by Kiera Thomsen

Broccoli Cheese Soup

5 c. chicken broth
6 c. chopped broccoli
1 grated carrot
1 T. dried onion
1 t. parsley1/2 c. flour
2 c. 2% milk
1 pint whipping cream
2 c. grated mild cheddar cheese


Prepare broccoli (florets and/or stems at your preference) and carrot and set aside. With a whisk, mix milk and flour in a mixing bowl and set aside. Add chicken broth to large stockpot and bring to boil. Add broccoli, carrot, onion and parsley. Cook until tender (about 5 minutes). Turn to medium heat and add flour mixture. Add one pint whipping cream and cook for five minutes to thicken. Add two cups of grated cheese. Cook only until cheese is melted as it will curdle if you cook it for too long. Season with salt and pepper. Tastes great in bread bowls.
Original: Corinda Kelly 1999 Current: Kiera Thomsen 2007

Healthy Boston Clam Chowder

Submitted by Angela Hirst
** Free of Dairy, Egg, & Nut products

Healthy Boston Clam Chowder

¼ c. bacon, diced
¼ c. yellow onion, diced
2 small cans chopped clams
2 c. potatoes, diced
2 c. water
1/3 c. diced celery
28 oz. can crushed tomatoes
¼ c. fresh parsley
1 t. salt
1 t. ground thyme
1/8 t. ground pepper

Sauté bacon & onions until bacon is cooked, but not crisp. Add water, tomatoes, clam juice, potatoes, and celery. Simmer until potatoes are tender. Add spices & clams. Heat through. Stir in parsley. Top with Trader Joe’s Oyster Crackers.

White Bean Chili

Submitted by Angela Hirst
** Dairy, Egg & Nut product free.

White Bean Chili

2 ½ c. water
1 t. lemon pepper
4 chicken breasts
1 c. onion
2 cloves garlic
2 cans corn (one white, one yellow)
1 can green chilies
1 t. chicken bouillon (may need more)
1 t. oregano
1 t. ground cumin
2 T. lime juice
2 cans white beans

Bake chicken and cut into cutes. Sauté onion and garlic in 1 T. olive oil. Combine all ingredients and heat through.

Mexican Chicken Chili

Submitted by Angela Hirst
** Free of Dairy, egg or nut products.
The Soup Nazi's®Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. (http://www.topsecretrecipes.com) Makes 4-6 servings.

Chicken Tortilla Soup

Submitted by Angela Hirst
** free of dairy, egg and nut products
Chicken Tortilla Soup

1/3 cup chopped onion
1 teaspoon crushed garlic in a jar (or 3 cloves garlic)
2 tsp taco seasoning
8 cups chicken broth (I make this with bouillon cubes)
1 can diced tomatoes
1 can diced green chilies (puree in chopper to liquid form)
10 corn tortillas (6 in. wide)
1 ½ pounds boneless, skinless chicken breasts (about 3 breasts)
14-16 ounces frozen corn (or 1 can corn, drained)
1 can black beans, rinsed
2 tablespoons chopped fresh cilantro
Salt to taste (about 1 teaspoon – be careful not to over salt)
shredded cheddar cheese for topping
tortilla chips for topping
1 firm-ripe avocado


Over medium heat stir onion, garlic, taco seasoning until fragrant, about 1 minute. Add broth, tomatoes, and green chilies. Cover and bring to a boil.

Stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes. Rinse chicken and cut into ½-inch pieces. Peel avocado, pit, and thinly slice

Add chicken to broth and return to a boiler over high heat. Reduce heat, cover, and simmer until chicken is white in center, about 5 minutes. Add corn and black beans. Stir in cilantro and salt to taste. Garnish with avocado and cheese. Leftovers freeze well.

I think cooking a whole roasting chicken in the crock-pot is best. Then shredding the meat and using the broth adds a lot of flavor to this soup.
Serves 8+

Taco Soup

Submitted by Molly Hale

Taco Soup

1pkt ranch dressing
1 pkt taco seasoning
1 can kidney beans
1 can black beans
1 lbs hamburger, cooked
1 can green chilis
2 cans diced tomatoes
1 can corn

Combine all ingredients in a slow cooker on low for 2-3 hours or on the stove top till heated through garnish with sour cream, cheese, cilantro, and fritos