Monday, December 5, 2011

Cold Day= Soup

Because it's turned cold here in Texas, I'm re-posting some of my soup recipes. So bundle up, turn on a Christmas movie and get to cooking!

Low Fat Chicken Tortilla Soup
2 cans Chicken Broth (or 5 cups homemade)
1 can of water
1/2 cup uncooked brown rice
1 can 12.5oz Chicken (or 1 cup homemade)
1 can corn (I used frozen. Remember all that corn I cooked and froze (here and here)? I still have it, a lot of it! I don't think I'll have to buy corn until the summer when I can get the good deals on fresh corn again.)
1 can Black Beans (I cooked my own.)
1tsp cumin
1/2tsp chili powder
1/2tsp garlic powder
1/2tsp onion powder
salt and pepper
I was just thinking about it and you could also add a can of Rotel (tomatoes and chilies) to it.
Bring the chicken broth and water to a boil. Add the rice and bring to a boil. Reduce heat and cover until rice is done. Add everything else and boil on med with lid off until the liquid has reduced a bit. This is really yummy!

Broccoli and Potato Soup

2T butter
1 Onion, chopped
2 cloves garlic, chopped
1lb potatoes, cubed
1 bag broccoli (I also used some cauliflower)
3c chicken broth
3c water
1/2 low fat milk
1/2 grated Parmesan cheese
salt and pepper (white if you've got it)

Heat butter in a pot big enough for all your ingredients. Cook onion and garlic until transparent. Add potatoes, broccoli, broth, salt and pepper and water. Cook until vegs are soft. Blend until smooth ( I used my immersion blender). Add milk and cheese. Cook until melted. You could leave out some of the broccoli until after you blended it up, just add it in and cook a bit longer before adding milk and cheese.

Potato and Cheese Soup

3 T butter
1/2 onion chopped
4 med potatoes chopped
2 carrots chopped
3 T flour
salt and pepper
1 T rosemary
4 cups chicken broth
1 cup water
1 cup grated cheese
milk to thin

This one is made a lot like my Scallop Potatoes. Make a roux with the butter and flour and cook for about 2 minutes. Add a bit of the chicken broth and whisk it around until it starts to thicken. Add the potatoes, onions, carrots, rosemary and the rest of the chicken broth. You can use some water if the chicken broth is not enough to cover. Cook until the potatoes are falling apart. Blend with the immersion blender. Add cheese and melt. If it is too thick you can use milk to help thin it out.

Split Pea Soup- Crockpot

1/2 bag Split Peas
1/2 bag Lintels
3T butter
1/2 onion
3 cloves garlic (or 1 tsp powder)
3 carrots diced
2 small pots diced (I used red)
1/2 pound sausage (or ham or bacon)
3 cups chicken broth
1 cup water
salt/ pepper
1 tsp oregano
1 tsp curry powder

Rinse lentils and peas and add to crock pot.
Heat butter in skillet. Add onion and garlic and cook a bit. Then add potatoes, carrots, salt, pepper, oregano and curry powder. You are not really cooking the veggies, just browning them a little. Add to crock pot.

In same skillet cook sausage. You can use left over ham or bacon, just chop it up into little pieces. Add to crock pot.

Add broth and enough water to cover all. I add some more salt because I use homemade broth and I never get that salty enough.

Cook on low for 6-8 hours or high 4-5 or until lentils and peas are very soft. I used the immersion blender to make it more liquid.

Beware, this soup is not very pretty. It looks a lot like you've already eaten it but it is really tasty!

****When using an immersion blender always make sure to keep it below the liquid level. Splashing of hot liquid hurts!!

1 comment:

Anonymous said...

Thanks! I am going to make the chicken soup today!


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