Clam Chowder

NEED:

1/4 pound salt pork, diced
1 large onion, finely chopped
1 cup boiling water
3 medium potatoes, diced
1 teaspoon salt
1/4 teaspoon ground pepper
2 eight ounce cans of minced clams
2 cups skim milk
1 cup heavy cream
Thyme (to taste)

Fry salt pork in a skillet until brown and crisp; remove and drain.
Saute onion in remaining fat until golden brown.
Add water, potatoes, salt and pepper.
Cover mixture and simmer until potatoes are tender.
Add clams with liquid and heat all together.
Add milk and cream; season to taste.
Simmer until ready to serve, but do not allow mixture to boil.
Serve in bowls topped with a dash of thyme


ENJOY!

Super Potato Soup

This is a recipe from someone I work with. Terra didn't have exact measurements but I added ( without measuring) the ingredients according to my taste. It came out so good. I'll give a general idea of the amounts but you can adjust it according to your taste.

NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes

** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**

In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.


ENJOY!

Tortilla Soup with Grilled Chicken

NEED:
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions

In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.

Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.

Makes 4 to 6 servings

ENJOY!

Chicken Butternut Squash Soup

NEED:
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves

Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.

Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.

To serve, top soup with nuts, chicken, and cilantro.

ENJOY!

Leftover Roast Beef Soup (Leftover Steak Too!)

NEED:

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or olive oil
3-4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.

Stir in the chopped cooked beef.

Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).

Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

ENJOY!

Simple Pumpkin Soup

NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.

ENJOY!

Ginger Pumpkin Bisque

NEED:
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)

In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.

ENJOY!

Chicken Butternut Squash Soup

NEED:
1-1/4 pounds butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves


Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.

In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.

Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.

To serve, top soup with nuts, chicken, and cilantro.

Makes 6 servings.

ENJOY!

Crockpot Chicken Rice Soup

NEED:
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
3 (14 oz.) cans ready to serve chicken broth
1 (14 oz. ) can ready to serve vegetable broth
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, chopped
8 oz. pkg. sliced fresh mushrooms
1/2 cup long grain rice
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves

Combine all ingredients in 4-5 quart crockpot. Cover and cook on low heat for 6-8 hours until chicken is thoroughly cooked and vegetables and rice are tender.

Serves 8

ENJOY!

Baja Butternut Squash Soup

NEED:

1 1/2 butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4 teaspoon ground chipotle chile
1/8 teaspoon ground cloves
6 cups vegetable broth
1 teaspoon sea salt or reg. salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt
2 tablespoons snipped fresh chives or chopped parsley

Preheat oven to 350 degrees.

Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.

Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper.

Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).

ENJOY!

Butternut Squash and Apple Soup

Found this in a post by Boogie..sounds pretty tasty and perfect for the coming cold weather.
NEED:
3 tart green apples (but any apples will do)
2 Tablespoon olive oil
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon ground ginger
3 ( 10.5 ounce) cans chicken broth, double strength
2 teaspoons chicken bouillon dissolved in 10 oz hot water
1 teaspoon freshly ground pepper, salt to taste

1. Cut butternut squash in half length-wise and seed. You might want to pare/seed before cooking. Can also be done after. Microwave on high 7 minutes with the cut side up, until fork tender all over.
Remove carefully from microwave (will be hot!) and allow to stand on heat-proof surface. While it is standing:
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop. Sauté onion and apples until onion is translucent.
4. Combine all ingredients in a heavy saucepan .
5. Add rosemary, marjoram, ginger, chicken broth, bullion, water, salt and pepper.
6. Stir in peeled squash, cut up into 1 inch squares.
7. Add 1 ½ cups water
8. Bring to a boil and simmer for 45 minutes.
9. Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time


ENJOY!

Creamy Lentil Soup

This is from Boogie..sounds good and perfect for the cooler weather that is starting.
NEED:

This is very easy to make, just need some time for the cooking.

Mix together:

3 Tablespoons olive oil
1/2 teaspoon dried, crushed red pepper
1/2 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
Allow to stand on the counter for the flavors to infuse while you cook the rest. Do not add until lentils are cooked (see below). Cover with plastic wrap and place in the refrigerator if finishing this the next day.

Place in a large (6 ½ + quart) stockpot.

16 ounce bag dried lentils, rinsed well in a colander
4 1/2 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup (one medium to large) chopped onion
2 cloves of garlic, minced
1/2 cup tomato sauce
1 bay leaf

Bring to boil, cover and simmer 1 1/2 - 2 hours (until lentils are tender). Stir occasionally and add water as needed to prevent scorching.

Allow to cool completely. (May be cooled overnight in the refrigerator.)

Remove bay leaf.
Place approximately 3/4 of the lentils into a large blender or food processor.
Add:

12-oz can of skim evaporated milk.

Blend lentils and milk together until pureed. Return to stockpot and mix with remaining lentils.

Add olive oil mixture. Blend well.

Heat carefully until warm, stirring often. Serve with a swirl of low fat sour cream if desired.

Store refrigerated, or freeze.

ENJOY!

ELEGANT TO EASY ASPARAGUS SOUP

With just a few minor changes you can make this soup easy or elegant..to suit your meal.

NEED:

1 tablespoon unsalted butter (for Elegant: 3 tablespoons)
2 large onions
2 ribs celery
2-1/2 pounds asparagus
5 cups fat free chicken broth
1/2 cup non-fat yogurt (Elegant: crème fraîche or cream)
Balsamic (or other) vinegar
Melt butter over medium high in a Dutch oven. Meanwhile, chop onion and celery, add to butter and sauté until golden, stirring often.

Meanwhile, cut off and discard woody ends from asparagus; cut remaining spears in one-inch lengths. (For Elegant: Cut off top inch or so of each spear. Separately, steam until almost cooked and reserve for garnish.) Add asparagus and sauté for 2-3 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium and let simmer about 20 minutes or until asparagus is soft.

Remove from heat and purée with an immersion blender or, in batches, in a blender. (For Elegant: Purée, then press through a strainer.) Stir in yogurt or crème fraîche or cream. Season to taste with salt and pepper.

Serve with a splash of vinegar. (For Elegant: Top bowls with steamed tips, then a dollop of crème fraîche or a swirl of cream.)

ENJOY!

Spring Pea Soup

NEED:
3 tablespoons extra-virgin olive oil
1 clove garlic, lightly crushed
1 1/2 cups sliced leek, white and pale green parts only
3/4 cup diced celery
2 1/4 cups Chicken Stock mixed with 2 1/4 cups water
1/2 cup heavy cream
4 1/2 cups shelled peas (about 4 1/2 pounds unshelled)
3 tablespoons coarsely chopped fresh parsley
1 teaspoon minced fresh thyme
Sea salt..can use table salt
Freshly ground black pepper
Basil Oil, finely sliced fresh chives, or Prosciutto Bits (optional)

Directions
Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the leek and celery. Cook, stirring often, until the vegetables soften, about 8 minutes. Do not let them color. Meanwhile, pour the diluted stock into another saucepan and bring to a simmer.
Add the cream to the vegetable mixture and bring to a simmer. Add the peas and 3 cups of the simmering stock-water mixture and return to a simmer. Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Strain the soup through a sieve placed over a clean saucepan.

Reheat the soup slowly, but do not let it boil. Season to taste with salt and pepper. Serve in warmed bowls, garnishing as desired with a drizzle of Basil Oil, or a sprinkling of chives or Prosciutto Bits.

Serves 6

Enjoy!

Ham, Tomato, Rice Soup

NEED:
1 cooked cured ham bone with some of the meat left on
Water
1 14 ounce can tomatoes
1 can condensed beef broth ( can use chicken if you like)
1 onion, chopped
Salt and pepper to taste
Two dashes hot pepper sauce - optional
2 cups cooked rice
Put ham bone into pot; cover with water; add tomatoes, chopped onion, beef broth, salt and pepper to taste and the pepper sauce, if desired. Cook until ham starts to come away from the bone; remove bone and cut rest of the ham into pieces; add back to the pot and add cooked rice. Heat through.
Very good served with sour cream & corn bread

Enjoy!

Creamy Pea Soup

NEED:
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.

Enjoy!

Vegetable Soup For The Crock-Pot

You can change the veggies to match your tastes or for what is in season.
NEED:
1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces1
large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and pepper, to taste
2 tbsp. chopped parsley
Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients. Add the potatoes, bell pepper, green beans, garlic, and stock to the crock pot . Cover and cook on low for 8 hours. • About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley.

Enjoy!

Taco Soup

What could be easier than making a great dish by opening cans. This is from Kait aka HH. Neither of us like to cook by opening a bunch of cans. However, sometimes it is a matter of time. In this case, it is a matter of easy and tasty! Try it! So simple and so good.
NEED:
1 can Italian chopped tomato
1 can of Mexican chopped tomato
1 16 oz can pinto beans ( do not drain)
1 16 oz can black beans ( do not drain)
1 16 oz can whole kernel corn ( do not drain)
1 pkg taco seasoning
1 pkg Hidden Valley Ranch or other like dressing mix
1 lb browned ground beef or turkey
1 onion, chopped
2-3 T chili powder

Brown and drain meat. Add all other ingredients, mix well and simmer for at least 30 minutes.

Enjoy!

Brat Soup

NEED:
6 brats, cooked and sliced
2 tablespoons olive oil
6 cloves thinly sliced garlic
1 cup thinly sliced sweet onion
1 cup sliced mushroom
1 cup sliced carrots
1 tablespoon chili powder
1/4 cup hot sauce
1/4 cup white wine
1 can white beans, drained ( 15.5 ounce can)
1 can red kidney beans, drained ( 15.5 ounce can)
1 can stewed tomatoes, sliced into stirps ( 15.5 ounce can)
1 quart chicken broth
1 cup sliced green onions
juice of one lemon
salt and pepper to taste.
1 cup shredded parmesan cheese
loaf french bread.

Pre heat grill or broiler and cook brats until fully cooked, approx. 25 min. or until golden brown. Remove and slice into bite size pieces. Set aside.
In 3 quart stock pot, heat olive oil over med - high heat. Saute garlic for 30 seconds and add onions, mushrooms, carrots, chili powder. Cook for 2 minutes.
Add hot sauce, wine, white beans, kidney beans, stewed tomatoes, brats, chicken stock, green onions, salt and pepper. Bring to a boil, turn to simmer and cook for 10 minutes.
Just before serving, add lemon juice and stir. Slice loaf of bread in half and brush with olive oil..toast on grill or in broiler until golden brown.
Serve soup in soup bowls and top with parmesan cheese and serve with slices of toasted bread.

Enjoy!

Crock Pot Potato Soup

I love potato soup...anytime its on the menu I have to try it. This is probably one of the best I have ever had and making it in the crock pot makes it so simple.

NEED:
4 cans of chicken broth
5 or 6 Russert Potatoes ( medium to large)- peeled and quartered
8 ounces of shredded cheddar cheese
1 1/2 cups half and half
1 medium onion - diced
1/4 cup Sour cream
green onion -optional
crumbled bacon - optional
salt and pepper to taste

Place chicken broth, onion and quartered potatoes in crock pot and cook on high for 4 hours. After 4 hours smash up the potatoes. That does not mean actually mash them but break them a part of smash them down with a potato masher. I like to have some chunks of potato in my soup but you want to smash it down some to create a thicker base. Add the half and half, salt, pepper and cheese. Stir together and cover. Cook one more hour. The sour cream can be used as a garnish by placing a spoon full on each serving, I however, add mine to the soup with the half and half and the cheese. It gives the soup a great taste. If you opt to do this you need to whisk the sour cream first..until it is soft and smooth so that it will blend well in the soup. You can top with chopped green onions and bacon, if you'd like, when serving.

Enjoy!