Zuppa Toscana

contributed by Laurel Turner

1 lb Italian sausage (I like mild sausage)
3 medium to large potatoes UNPEELED, sliced into slices
1 large onion, chopped
4 strips of thick cut bacon
 4 garlic cloves, minced
3 cups kale chopped
2 (8 ounce) cans chicken broth
1 teaspoon of crushed red pepper flakes
1 quart water
1 cup heavy whipping cream, or 1 1/2 cups of half and half
cut up and cook the 4 strips of bacon…remove from the pan…leave the drippings.
add 1 large onion finely chopped…sautee until soft.
add the minced garlic and the sausage…after meat is cooked through add your potatoes and incorporate with the meat, onion and garlic
.sautee approximately 5 minutes.
add the water and chicken broth, bring to a slow simmer.
in the 1 cup of heavy cream or 1/2 and 1/2 add 1 tbs cornstarch…stir to combine.
slowly pour into hot soup while continously stirring..
add your kale…stir kale into soup…add in your bacon and cover the pot..
remove from the heat, let set 5 minutes to wilt the kale..
.eat and enjoy !
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Homemade Cream of Chicken Soup

contributed by Alison Alves

1 c. Magic Mix  (recipe to follow)
 3/4 c. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
 1 t. Dry Parsley
Dash of Onion Salt
Mix together with wire whisk over medium heat, stirring constantly.
 Bring to a boil and remove from heat.
Magic Mix
2 1/3 c. powdered milk
1 c. all purpose flour
 1 c. (2 sticks) butter, room temperature (NO margarine!)
Combine together in a mixer bowl.
 Whip up nice and thoroughly until the mixture resembles cornmeal.
 Put in the fridge and use for a variety of recipes, including condensed soups. (Using it for chocolate pudding is really good!)
Will keep in the fridge for several months.

Italian Sausage Soup

contributed by Brooke Phillips

Ingredients:

Sausage Meatballs

1 pound mild Italian sausage, casings removed

1/2 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon garlic salt
Soup

4 cups hot chicken broth

1 tablespoon tomato paste

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup mini pasta shells*

bag (10 ounces) baby spinach leaves

Grated Parmesan cheese

salt to taste

 

Directions

  • Combine all meatball ingredients. Form into marble-size balls.
  • Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours.
  • Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

*Ingredient Tips Or use other tiny pasta, such as ditalini (mini tubes) or farfallini (mini bowties).

Snowmobile Soup

contributed by Jan Margheim

Makes: 6 servings Prep. Time: 20 minutes Cooking Time: 3-4 hours Ideal slow-cooker size: 4- to 6- qt.

ingredients:

1/3 lb. 95% lean ground beef

1 small onion, chopped

5 large potatoes, julienned, skins on (or cubed)

16-oz. can low-sodium, low-fat cream of mushroom soup

1 soup can fat-free milk

1 lb. shredded fat-free cheddar cheese

¾ tsp. salt

¼ tsp. pepper

Instructions:

brown meat, when no longer pink, place in slow cooker

saute onion in drippings in the same skillet, until tender

stir remaining ingredients into slow cooker

cover and cook on high, 3-4 hours, or low for 5 hours, until potatoes are as tender as you’d like them to be

Pork Green Chile

contributed by Michelle Weickum-Anderson

 2-3lb pork butt diced
 6 cans hunts fire roasted diced tomatoes (or just PLAIN diced tomatoes)
garlic powder, salt, and pepper to taste
2 BIG cans of whole Hatchs green chiles (dice and save juice)
 Olive oil Brown pork in big stock pot with seasonings.
 When brown add tomatoes, diced green chiles and all juices except for 1 can of tomatoes– reserve this juice to make slurry later.
 Let simmer (you can leave it on low most all day)  This isn’t good for the crock pot though it tends to burn
 When you are ready to eat, bump up heat to med high, bring to boil and stir in 2-3tbsp of corn starch into reserved tomato juice, add to boiling chili and let thicken.
If you like it spicier you can add a can of diced jalapenos.  If you don’t like tomatoes you can omit those.  Just use water to give enough liquid if you need it.

Chicken and Chick Pea Soup with Dumplings

contributed by Marcia Bailey

 For Dumplings
1-1/2 cup All-purpose Flour
 1/2 cup Yellow Cornmeal
1 tablespoon Baking Powder (heaping)
1 teaspoon Kosher Salt
1-1/2 cup Half-and-Half
 4 sprigs Parsley leaves only, finely chopped
Sift together all of the dry ingredients in a mixing bowl. Add half-and-half, add minced parsley, stirring gently to combine. Set Aside.
 For Soup
2 tablespoon Fresh Parsley, minced
2 Quarts Chicken Broth
 4 sprigs Parsley leaves only finely chopped
 2 tablespoon Olive Oil
1 Yellow Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stalk, finely chopped
1 Serrano Chile
4 Chicken Breast cut into bite size pieces
1 can Chickpeas drained and rinsed
 Heat olive oil in a pan over medium heat and sauté carrot, celery, onion and serrano chile. Sauté ingredients until softened and golden brown. Add minced parsley. Add the broth and the chicken. Bring too a boil and simmer till chicken is done. Add chickpeas. Use a tablespoon to roughly scoop out dough, Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes.

Crock Pot Chicken Enchilada Soup

contributed by Jan Margheim

yield: 6  1 1/2 cup servings

2 tsp olive oil

1/2 cup onion chopped

3 cloves garlic

3 cups fat free chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce (more to taste)*

1/4 cup chopped cilantro

1 15 oz can black beans, rinsed and drained

1 14 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp oregano

2 8oz. skinless chicken breasts

1/4 cup chopped scallions, for topping

3/4 cup reduced fat cheddar cheese

sour cream (optional)

Heat oil in a sauce pan over medium low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crockpot. To the crockpot, add drained beans, diced tomatoes, corn cumin, and oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back to soup. Add salt to taste. Serve in bowls and top with sour cream, cheese, scallions and additional cilantro. You can also top with avocado or crushed tortilla chips.

*I did not use the chipotle chile in adobo sauce. I don’t like it. It tastes like burned plastic to me. My son informed me that that is a “smoky” flavor. To which I replied, whatever. Anywho, I replaced it with regular chili powder and it tasted fine to me.

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