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Post by MichyM on Oct 16, 2015 1:49:00 GMT
I've been on a soup and stew kick lately, having it for dinner almost every night the last couple of weeks. I'd love to try some new recipes...do you have any you'd be willing to share? Bonus points if it's a healthy recipe, has no red meat (though I do eat red meat occasionally), and since it's just me...if it freezes well that would be great too.
thanks a bunch!
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Post by femalebusiness on Oct 16, 2015 1:57:24 GMT
I make a good potato soup. Saute in butter diced potatoes and onions until softened a little then add chicken bullion, a can of green chilies and tomatoes diced. Serve topped with cheese and flour tortillas. I dice the veggies in larger chunks, like one inch, because I like it that way.
ETA: It also make a great creamy soup if you stick it in the blender and add a few spoonfuls of non dairy creamer. I also add crushed red pepper flakes to give it some heat.
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Post by pepper59 on Oct 16, 2015 2:23:52 GMT
Chicken Tortilla
2 cups cooked chicken, chunked 2 cans diced petite tomatoes 1 can whole kernel corn, drained 1 can black beans, drained 1 package taco seasoning 1 cup chicken broth 1 can cream of chicken soup handful of chopped cilantro
Mix everything but the cream of chicken in crock pot. Cook on low 5-6 hors. Stir in cream of chicken with a whisk and add cilantro. Serve with sour cream, cheese and crushed tortilla chips.
Chicken and Wild Rice
2 cups cooked chicken, chunked 2 cups chicken broth 1 can cream of mushroom soup 2 cups milk 1 cup shredded cheddar cheese 1⁄3 cup shredded carrot 1 package Hidden Valley Ranch Dip Mix 1/2 tsp curry powder 1 package Wild Rice Long Grain and Wild Rice (Just the Rice)
Mix well in crockpot and cook on high 2-3 hours until rice is tender.
Chicken Minestrone
2 cans or jars favorite pasta sauce 2 cans water 1 cup EACH chopped carrots, onion, celery 1 can cannellini beans, drained 1 cup cooked chicken 2 cups sliced cabbage (I use cole slaw mix) 1 clove garlic minced or 1 tsp garlic powder 1 Tablespoon basil fresh or dried 2 tablespoons sugar 1 cup orzo pasta
Add everything to crock pot EXCEPT orzo. Cook on high 2-3 hours or low 5-6 hours. Last hour turn to high, add orzo and cook until tender.
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Post by leannec on Oct 16, 2015 2:32:17 GMT
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Post by bc2ca on Oct 16, 2015 2:55:17 GMT
Carrot Ginger soup is my absolute favorite and I can't wait for our weather to cool down enough to make it. 2 tbsp coconut oil 1 small chopped onion 5 large chopped carrots (about 1 lb) 1 chopped Granny Smith apple 1/2 oz chopped fresh ginger 1/3 C orange juice 1 can coconut milk 2 C chicken stock - Saute first 4 ingredients until tender.
- Add ginger and saute for another minute.
- Add remaining 3 ingredients and heat through.
- In small batches, puree soup in a blender or Magic Bullet.
- Return to pan and heat through.
I usually chop a 1-2" piece of ginger and have never weighed it out. I always use light coconut milk.
It reheats great the next day and I have never tried to freeze it.
ETA I don't put salt & pepper in when I make it but always add a dash when I serve it.
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TXMary
Pearl Clutcher
And so many nights I just dream of the ocean. God, I wish I was sailin' again.
Posts: 2,809
Jun 26, 2014 17:25:06 GMT
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Post by TXMary on Oct 16, 2015 2:59:07 GMT
Our favorite is really a chili but it's so good!! And it's healthy. From my fav healthy chef. link
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
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Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Oct 16, 2015 3:04:14 GMT
DH fell in love with Panera Bread's Turkey Chili last year. We tried this copy-cat recipe and thinks it's a pretty close match. The recipe used grilled shredded turkey breast, but I just use ground turkey in my chili. Panera Bread Copy Cat Turkey Chili
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Post by alexa11 on Oct 16, 2015 3:16:10 GMT
Just marking my spot.
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Post by alissa103 on Oct 16, 2015 3:34:29 GMT
Oh, these all sound amazing! I love soup!!!
This one is my favorite! It's really easy too. I adapted it from one I cooked from scratch and made it suuuper easy by using frozen veggies. I usually buy a rotisserie chicken from Costco to use in it. Breaking down/chopping that up takes the longest, but it's really good in the soup. I also use the minced garlic in a jar bc I'm lazy like that.
Creamy Chicken & Rice Soup
1 tsp of olive oil 1 bag frozen diced mirepoix veggies (onion/celery/carrots) 2 cloves of garlic, minced 5 cups chicken stock (buy extra bc it will thicken in the fridge and you can thin it the next day) 1 tsp chicken bouillon 1/2 tsp dried basil Sea salt and freshly cracked pepper to taste 1 bay leaf cooked chicken, diced (several cups or whatever you get from rotisserie) 1/2 cup white rice 1/2 bag frozen sweet yellow corn, thawed 2 tbsp corn starch 1 12 oz can evaporated milk
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, corn, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits.
Freezes well, but freeze after warming and adding more broth the second day. Soup thickens too much otherwise.
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Post by jamielynn on Oct 16, 2015 3:52:26 GMT
These all look amazing!
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Post by cadoodlebug on Oct 16, 2015 3:54:50 GMT
I love winter so I can make huge batches of soups and gumbos to freeze for easy meals.
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Post by MichyM on Oct 16, 2015 3:57:16 GMT
Some of these sound amazing! I was afraid to click into the pioneer woman recipe. I thought for sure it had a pound of butter and lots of other not-so-healthful ingredients. I was very pleasantly surprised!
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Post by scraphollie27 on Oct 16, 2015 3:59:04 GMT
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Post by PolarGreen12 on Oct 16, 2015 4:58:12 GMT
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PLurker
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Post by PLurker on Oct 16, 2015 5:22:51 GMT
Easy make-in-your-way Leftover Mashed Potato Soup! We like (DD LOVES!) using leftover mashed potatoes for soup. sometimes I've made mashed potatoes just to make soup. Basically just add broth to thickness you like and add any seasoning you like and bits of whatever veggies, too. We usually made it with chicken broth, added bacon bits, diced onion, s&p and top with chives,bacon bits cheese and/or dollop of sour cream. Now DD is eating vegetarian so we'd prob do veggie broth, maybe a bit of creamed corn for flavor and corn and whatever veggies are around. Can't be much easier and tasty.
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M in Carolina
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Posts: 3,128
Jun 29, 2014 12:11:41 GMT
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Post by M in Carolina on Oct 16, 2015 6:19:23 GMT
I make a homemade vegetable soup like what my grandmother used to make.
You can brown some beef stew pieces and use that to flavour the broth to cook the veggies in. Salt them well and let the pieces brown the bottom of the soup pot. The broth will dissolve all that goodness. Or you can add a tablespoon or two of the beef stock concentrate.
I buy bags of my favourite frozen veggies, throw them in the pot with chicken or beef stock, and simmer for hours. I cook it longer when I use the beef stew so the pieces get fall apart tender.
My grandmother sometimes used ground chuck, but it doesn't hold together and has very little flavouring in the finished soup.
There really isn't a recipe per se.
I usually use baby lima beans, green beans, black eyed peas or field peas, onions, diced potatoes and corn and let that simmer in the broth until tender. I also sometimes add in shredded cabbage and frozen collard greens. I don't do that as much now since greens are hard for me to digest. Then I add two large cans of whole tomatoes and the juice and let the tomatoes cook down until there's no big pieces left. My grandmother canned her home grown tomatoes, and the canned whole tomatoes are the closest to her homemade canned ones.
In the summer when I can get lots of tomatoes for cheap, I'll just toss in several tomatoes whole. You don't even have to peel them because the soup will cause the peels to fall out and all you have to do is pull the peels out whole.
I make a big pot in my 7 qt stockpot and freeze in individual servings. Or I try. I usually just wind up eating the whole pot for my meals that week.
The soup is really good, but it's also such a vivid reminder of happy days hanging with my grandparents, cooking in the kitchen with grandma and laughing at my grandfather's running dry wit commentary of what we are doing. He was really sick and had to hang out in his recliner most of the time. He was still so positive and upbeat. He's one of my favourite people, and I'm proud to be just like him. My parents yelled and fought all the time, so it was really nice to be around a couple that actually enjoyed each other's company. So when I make the soup, I inhale it all because it brings back those memories.
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Deleted
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May 13, 2024 8:29:54 GMT
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Post by Deleted on Oct 16, 2015 7:44:41 GMT
This is really nice: quinoa and sweet potato soupCopies from that site: 1 and 1/2 pounds boneless skinless chicken breasts 1 cup quinoa (I used a black bean quinoa package) 2 large sweet potatoes (1 pound or ~3-1/2 cups) 1 can (15.25 ounces) black beans 1 can (14.5 ounces) petite diced tomatoes 1 teaspoon minced garlic 1 packet (1.25 ounces) chili seasoning mix 5 cups chicken broth* Optional: fresh parsley Instructions Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa. (I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.) Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth. Place on high for 3-5 hours (It took 4 hours on high for my crockpot.) Using two forks, shred the chicken and stir all the ingredients together. Add salt and pepper and if desired fresh parsley. Serve immediately. Notes Instead of chicken broth, I used chicken flavor bouillon cubes and made my own chicken broth - I think it has more flavor and it is cheaper this way! Here is a link to show you a picture of what I use.
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Post by leannec on Oct 16, 2015 11:52:56 GMT
Some of these sound amazing! I was afraid to click into the pioneer woman recipe. I thought for sure it had a pound of butter and lots of other not-so-healthful ingredients. I was very pleasantly surprised! I cook pretty "clean" which is why I really like her recipe
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keithurbanlovinpea
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Flowing with the go...
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Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Oct 16, 2015 11:55:56 GMT
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Post by freeatlast on Oct 16, 2015 12:06:33 GMT
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Post by just PEAchy on Oct 16, 2015 12:09:12 GMT
I love this! It's great with either sourdough rolls or cornbread. There's some great recipes on the thread, I can't wait to try some of them.
Crock Pot Green Chile Enchilada Soup
Ingredients 4 chicken breasts (cooked and shredded) 2 - 14.5 oz cans chicken broth 2 - 15 oz. cans mild green enchilada sauce 2 - 4 oz. cans diced green chiles ⅔ cup water 1½ TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder ⅔ cup corn (if frozen, thaw out) ⅔ cup rice 1 - 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese
Instructions Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on High. After cooking for 2.5 hours add corn, rice and cubed cream cheese. Stir and cook for another hour or until well blended. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
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Post by anxiousmom on Oct 16, 2015 12:11:06 GMT
DH fell in love with Panera Bread's Turkey Chili last year. We tried this copy-cat recipe and thinks it's a pretty close match. The recipe used grilled shredded turkey breast, but I just use ground turkey in my chili. Panera Bread Copy Cat Turkey ChiliI just pinned this-I love that I can make it vegetarian for me when the boy is gone, but can add the turkey when he is here (I will eat ground turkey, but when the kid(s) are gone, I prefer not to.) Thank you!
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Post by chrispeas on Oct 16, 2015 13:36:26 GMT
I can't wait to make some of these! Yum!
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scrappert
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Post by scrappert on Oct 16, 2015 14:38:45 GMT
Just marking my spot. Me, too!!
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PLurker
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Jun 28, 2014 3:48:49 GMT
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Post by PLurker on Oct 16, 2015 15:13:08 GMT
How many of us are now going to be making soup soon? (count me in!)
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Post by sudie on Oct 16, 2015 15:23:39 GMT
Yum! Marking my spot. So many of these look wonderful!
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Montannie
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Jun 25, 2014 20:32:35 GMT
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Post by Montannie on Oct 16, 2015 15:35:21 GMT
I love this! It's great with either sourdough rolls or cornbread. There's some great recipes on the thread, I can't wait to try some of them. Crock Pot Green Chile Enchilada Soup Ingredients 4 chicken breasts (cooked and shredded) 2 - 14.5 oz cans chicken broth 2 - 15 oz. cans mild green enchilada sauce 2 - 4 oz. cans diced green chiles ⅔ cup water 1½ TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder ⅔ cup corn (if frozen, thaw out) ⅔ cup rice1 - 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese Instructions Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on High. After cooking for 2.5 hours add corn, rice and cubed cream cheese. Stir and cook for another hour or until well blended. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6. just PEAchy do you use cooked rice, or uncooked? I'm guessing uncooked.
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Post by ScrappyJac on Oct 16, 2015 15:56:13 GMT
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Post by ScrappyJac on Oct 16, 2015 16:34:59 GMT
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Deleted
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Post by Deleted on Oct 16, 2015 16:35:24 GMT
One of my recent favorites is by Pioneer Woman. I made it for a gathering and the "foodie-est" person there ask me for the recipe!! thepioneerwoman.com/cooking/italian-chicken-soup/I did not have the jalapenos so I tossed in some red pepper flakes to give it some zip.
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