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Soup

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Recommendation
 
Harvest Soup
 
Submitter: A Friend

 
Ingredients:
2T. Butter 1T. Olive Oil
1 Small Onion, coarsely chopped 1C. Butternut Squash, cubed
1C. Acorn squash, cubed 2 small sweet potatoes, cubed
2 Small golden potatoes, cubed 2 Large carrots, 1/2" coins
2 Cloves garlic, crushed 1C. Fresh Corn
4C.Veggie Stock 3T.tamari (soy sauce, reduced sodium)
pepper any other seasonings of choice.
Directions:
1. Heat butter and oil.
2. Add onion, squash, potatoes & carrots; until softened.
3. Add garlic & corn; heat for 5-10 minutes.
4. Add stock and tamari. Bring to boil
5. Add pepper and other seasonings to taste.
6. Reduce heat to simmer to thicken. (About 1 hour)
 

   
Meatball Minestrone
(Garbage Soup)
 
Submitter: Kris

 
Ingredients:
4 C. Water 20 Freezer Meatballs
1 15 oz. can Great Northern White Beans 1T. Beef Bullion granules
1T. onion, minced 1tsp. fresh basil, crushed
1Large Bay Leaf 1 16 oz can of Crushed Tomatoes
Mixed veggies any kind. Fresh or frozen. whatever you like any pasta, rice, etc., anything in cabinet you think would be good.
Directions:
1. In A Dutch oven combine water, meatballs, un-drained beans, bullion, onion, basil & bay leaf. (if fresh veggies are used also add them at this point; if not add them @ step #5)
2. Bring to a boil.
3. Add pasta (or, rice)
4. Simmer uncovered 20 minutes
5. Stir in Mixed veggies  & tomatoes.
6. Serve

 
Cream Of Broccoli
 
Submitter: unknown
Ingredients:

 
1C. Powdered non fat milk 2T. Cornstarch
4C. Cold water  2T. Chicken Bullion
1-2 tsp. dried basil 1 onion chopped. (about 1 cup)
3C. chopped fresh broccoli or one 10 oz package frozen broccoli
Directions:
1. Dissolve Powdered Milk & cornstarch in the cold water
2. Add bullion, basil, onion & broccoli
3. Bring to a boil
4. Reduce heat & simmer until broccoli & onion are soft. (about 5-7 minutes)
Makes Approx. 6 one cup servings
         this was also included:
 19 calories      7 gram protein
   less than 1 gram fat
    7 gram carbohydrates
** variations: chop leftover baked potato into soup.
** to garnish sprinkle with cheddar cheese.
 
White Chili
 
Submitter: Kris
Ingredients:
4 C Cooked Chicken 6C Chicken Stock 
1Tbl. olive oil  4 Garlic Cloves, Minced
12 oz. Sour Cream 2 Med. Onion, Chopped
1/4 tsp. Cayenne Pepper 2 cans mild green chilies, 4 oz.
2 tsp. ground cumin 1 1/2 tsp. dried oregano, crumbled
6c. great Northern White Beans (canned or cooked) 3C grated Monterey Jack Cheese 
salt & pepper

 
Directions:
1. Heat oil in saucepan, add onion & sauté until translucent. 
2. Stir in garlic, chilies, cumin, oregano & cayenne.
3. Sauté 2 min. 
4. Add beans and stock.
5. Bring to a boil. 
6. Reduce heat and simmer uncovered until beans are tender. Stirring occasionally, about 2 hours.  
7. Add chicken and 1 cup of cheese.  
8. Stir until cheese melts. 
9. Season to taste with salt & pepper.
10. Top with remaining cheese & sour cream.  
Note: Cheese in step 7 optional as it tends to make soup stringy.
 

 

 

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