The Aruba Forums
It is currently Sun Oct 25, 2020 3:50 am

All times are UTC - 5 hours [ DST ]

Having difficulty using this Board?
Click here for our Forum Support System
Forgot your password? Click Here



CHECK OUT OUR RECENTLY ENHANCED ARUBATOURISM.COM WEBSITE

Post new topic Reply to topic  [ 28 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Soups
PostPosted: Sun Dec 18, 2011 9:47 pm 
Offline
Extra Helpful Expert
User avatar

Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25234
Location: Templetucky, Georgia, USA
Post your recipes and suggestions in this thread.

_________________
Image
Anchored off Sint Maarten December 18, 2013.
Image


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 8:24 am 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Golden Cream Soup (AKA Potato Soup)

3 cups chopped, peeled potatoes
1/2 c. celery slices
1/2 c. carrot slices
1/4 c. chopped onion (I just throw in some dried/minced)
1 tsp. parsley flakes
1/2 tsp. salt
dash pepper
1 cup water
1 cup chicken broth (can use cup water and bouillon cube)

Bring all of the above to boil in large saucepan. Cover and simmer 15-20 minutes or until vegetables are tender.

Stir 2 tablespoons flour into 1.5 cups milk til blended. Add to soup. Cook until thickened (I normally have to add some cornstarch mixed w/ a tiny bit of milk to get it to thicken enough).

Add 1/2 pound cubed velveeta. Stir til melted.

Recipe says it makes 8 servings. In my opinion - not unless you double it! I always double the recipe. This recipe came from one of those church fair type cookbooks I got in a box lot at an auction. It's a great book.

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 8:45 am 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Kimmy asked me to post this 'diet recipe.'

Cabbage Soup Recipe

6 large green onions (I only used 1 big white onion)
2 green peppers (I only used 1)
1 or 2 cans of tomatoes (I used 2 cans of diced)
3 Carrots
1 Container (10 oz. or so) Mushrooms (I subbed a can of green beans for my sanity)
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional) (I used it)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:

Slice green onions, put in a pot and start to saute with cooking spray.

Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, cut into bite size pieces, and add to pot.

Slice mushrooms into thick slices, add to pot.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

Use about 12 cups of water (or 6 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

Diet Guidelines:
Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.


Day One:
Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.

Day Three:
Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.

Day Four:
Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatos: Ten to twenty ounces of beef and up to six fresh tomtoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for the beef one one of the beef days (but not both).

Day Six:
Beef and Vegetables: Eat to your heart's content of beef and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.

*****
Who knows if I'll make it to Day 7. One day at a time for me. I figure each day will help a little. I'm on Day 3 now.
Good Luck.

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 8:46 am 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
SW Chicken Chili
I was told this is a Weight Watchers Recipe, and that it counts for 2 points per 1 cup serving. Sounds weird, but I just made it for dinner, and I think it's pretty good.

1 large can (approx 12 oz) of chicken, drained
1 can of Ro-tel (tomatoes and green chili kind)
1 can of low fat refried beans
1 can of whole kernal corn, drained
1 can of low fat chicken broth
1 can of black beans, rinsed/drained
1 sm jar of salsa

Combine all ingredients and cook to simmer for at least 15 minutes. You could also make it in a crock pot.

You can serve w/ a little shredded cheese and tortilla chips.

I'm guessing that there are approximately 8 cups, so 8 servings. If so, it's about 200 calories per bowl. I'd bet though, we don't get more than 6 bowls out of it.

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 8:52 am 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
I've often thought of making Taco Soup, but never have. I'm sick of making tacos, but wanted tacos (does that make any sense at all?), so I decided to try making taco soup for something just a little different. I searched on here for Lesa's recipe, and then I searched the internet to compare. I sort of combined the two, and I'm happy w/ the results.

I browned about 1.5 pounds of ground beef, then drained. Added a cup of water and 2 envelopes of taco seasoning.

To that, I added a can of beef broth, can of corn (ideally should be the fiesta corn), can of black beans, and a can of diced tomatoes. Simmer.

I didn't think it had enough kick, so I poured in a few tablespoons of taco sauce. The I found some fresh salsa from Sam's Club. I added a few tablespoons of that too.

I'll serve it w/ crushed tortilla chips and some shredded cheese. I might even try a little spoon of sour cream too.

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 4:32 pm 
Offline
Extra Helpful Expert
User avatar

Joined: Sat Mar 05, 2005 5:19 pm
Posts: 4837
Roasted Tomato Bisque

Ingredients:
2 1/2 lb. plum tomatoes, halved lengthwise
1 1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 tsp. extra-virgin olive oil
1 small yellow onion, chopped
1 small garlic clove, minced
1 tsp. sweet paprika
1 cup water
4 tsp. light sour cream
4 tsp. chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 425°F. Cover 1 large or 2 medium baking sheets with aluminum foil.

Arrange the tomatoes, cut sides up, on the prepared baking sheets. Sprinkle evenly with 1 tsp. of the salt and several grinds of pepper. Roast the tomatoes in the oven until they are soft but still hold their shape, about 30 minutes.

In a Dutch oven or large, heavy saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 3 minutes. Reduce the heat to low, cover and cook until the onion releases its juices, about 8 minutes. Stir in the paprika. Increase the heat to medium-high and add the roasted tomatoes, along with any juices collected on the pan(s), then pour in the water. Reduce the heat to medium, cover and simmer until the vegetables are very soft, about 25 minutes.

Remove from the heat. Working in batches, carefully pass the soup through a food mill fitted with the medium disk and placed over a bowl. Alternatively, pass the soup through a fine-mesh sieve placed over a bowl, pressing against the solids with the back of a wooden spoon.

Rinse the pan and transfer the soup back into it. Stir in the remaining 1/4 tsp. salt, or more, to taste, season with pepper and reheat over medium heat. Divide the soup among warmed soup bowls and place 1 tsp. sour cream in the center of each bowl, swirling it slightly. Garnish each with 1 tsp. parsley and serve.

Note:
This recipe is from a Williams-Sonoma cookbook and is sooo good. It makes a wonderful meal served with a grilled provolone cheese sandwich
on sourdough bread.

_________________
Annie


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 4:34 pm 
Offline
Extra Helpful Expert
User avatar

Joined: Sat Mar 05, 2005 5:19 pm
Posts: 4837
Christine’s Pasta Fagioli Soup
Ingredients:
1 pound ground beef (ground turkey can be substituted)
1 onion diced 1 cup
1 large carrot julienned 1 cup (I buy the already shredded carrots)
3 stalks celery chopped 1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 oz ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce 15 oz
1 can V-8 juice - 12 oz (I use spicy bloody mary mix)
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg
Directions:
Brown meat and drain.
Add veggies, garlic to meat and saute for 10 min.
Add rest of the ingredients except pasta-simmer for 45 min.
Cook pasta, drain and set aside*

*I cook the pasta al dente and keep it warm. I never combine it with the soup unless you plan to serve all of the soup. Reason is, this being a very small pasta, it gets mushy when you reheat to serve whatever is left over. I add a spoon of slightly warm pasta to a soup bowl and then ladle the soup over the top.
This can be topped with freshly shredded Parmesan cheese.

_________________
Annie


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Dec 22, 2011 11:33 pm 
Offline
Extra Helpful Expert
User avatar

Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17743
Location: North Huntingdon/Pittsburgh
Stuffed Pepper Soup

2 lbs. of lean ground beef
1 can of tomato soup/one can water
1 can of tomato sauce/one can water (28.oz.)
1 can of diced tomatoes (28.oz.) un drained
2 cups of green peppers, cut up...1" squares
1 large onion 1" squares
2 Tsp Wyler's Sodium Free Beef Flavor (Instant)
1/4 cup packed brown sugar....I used less, it was a little to sweet using 1/4 cup.
Fresh ground pepper.
1 packet of Success rice....I use brown rice.

Brown ground beef and drain. Add remaining ingredients, except rice.
Bring to boil, reduce heat and simmer 30 to 40 minutes, or until peppers and onions are tender.

Add rice. Heat thoroughly.

_________________
Image


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Tue Jan 03, 2012 1:09 pm 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Here's another stuffed pepper soup recipe. This is from skinnytaste.com .

Stuffed Pepper Soup

Per actual recipe (not my variations)
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6g

Ingredients:

3 cups cooked brown rice
1 lb 95% lean ground beef (I used combo of 86/14 beef and 99% fat free turkey)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes (used 28oz. can crushed tomatoes)
1 3/4 cups tomato sauce (through this meant spaghetti sauce. I was wrong. Used almost 2 cups)
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram (don't have any - added some oregeno)
salt and fresh pepper to taste

I thought it needed to be thinned a little so I added a chicken buillon cube and about a cup of water). I ended up getting eight 1 1/3 cup servings instead of 6. W/out the rice, mine comes to 175 per bowl (plus rice, mine is 90 cal for 1/2 cup). So, 265 cal for lunch.

Brown/drain the beef, add onions/peppers/garlic and cook for 5 minutes on low. Add rest of ingredients and simmer for 30 minutes.

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Thu Mar 01, 2012 2:52 pm 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Olive Garden Minestrone Soup

copycat recipe of Olive Garden Minestrone Soup copycat recipe of Olive Garden Minestrone Soup
Number of Servings: 8

Ingredients
2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini (I just used a whole small zucchini)
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 to 1/2 cup small shell pasta


Directions
Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Number of Servings: 8

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Sat Apr 28, 2012 5:42 pm 
Offline
Extra Helpful Expert

Joined: Fri Jan 07, 2011 11:02 am
Posts: 16258
Location: Massachusetts
Farmhouse Chicken and Corn Chowder


A creamy combination of delicious corn chowder with chicken and colorful vegetables makes this a hearty meal that’s easy to prepare.

Ingredients:

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
¼ cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), scrubbed and cut into ½-inch chunks
1 carrot, peeled and sliced ¼ inch thick
2 bay leaves
1½ pounds boneless, skinless chicken thighs, trimmed (I used chicken tenders instead)
Salt and pepper
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
½ cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
3 tablespoons minced fresh basil or cilantro

Directions:

1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.

2. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.

5. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Mon Oct 08, 2012 8:03 am 
Offline
Extra Helpful Expert
User avatar

Joined: Wed Jul 25, 2012 10:22 am
Posts: 1984
Location: NH
Baked Potato Soup - WW friendly

http://www.skinnytaste.com/2011/02/bake ... .html#more

Very good!

_________________
Image


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Wed Oct 10, 2012 12:52 pm 
Offline
Extra Helpful Expert
User avatar

Joined: Sat Jan 31, 2004 11:22 am
Posts: 23507
Made this for dinner last night and it was great! The only substitutions I did were 1) no bay leaves (don't like bay) and 2) used chopped frozen kale. And I used turkey chorico vs. the full pork version.

http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

Portuguese Chourico and Kale Soup

Recipe courtesy Rachael Ray

Ingredients
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Directions


Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

_________________
Linda


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Sat Dec 01, 2012 10:31 am 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Broccoli/Cheddar Soup
1 tablespoon butter
1/2 medium chopped onion
Sautee, then remove

1/4 cup butter
1/4 cup flour
Whisk together, 3 minutes
add
2 cups half-and-half cream
then
2 cups chicken stock
Bring to simmer, keep simmering 20 minutes.
Add
1 lb fresh broccoli
1 cup sliced or julienned carrot
(and cooked onions)
Cook 20 minutes
Put in blender, then back to pan.
add
8 ounces grated cheddar cheese

s/p to taste

_________________
Donna


Top
 Profile  
 
 Post subject: Re: Soups
PostPosted: Sun Jan 20, 2013 3:03 pm 
Offline
Extra Helpful Expert

Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Super Easy - Short-Cut - Broccoli Cheese Soup
I found this recipe and couldn't resist trying it. It said it was for the slow cooker - 4-5 hours on low, but I just did it on the stove top on low.

8oz. jar Cheese Whiz (reviews say that Velveeta works fine)
2 cans cream of celery soup (I used the healthy version)
16oz. half n half (I used FF)
2 10oz. pks chopped frozen broccoli (I partially defrosted)
I added about a cup of julienne carrots (I pre-cooked them a little)

Just put all ingredients in crock pot or sauce pan. I only added part of 1/2 and 1/2, then gradually added more (didn't want it to scald). I took about 1/2 of the broccoli out and blended it - trying to make the soup a bit thicker.

It was really good for such a short-cut version. Kids liked it, so it passed the test. Made 9 cups which worked out to 170 cal per cup and 17 carbs. The person who posted the recipe makes double the amount in a 6 qt crock pot.

_________________
Donna


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 28 posts ]  Go to page 1, 2  Next

All times are UTC - 5 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Group