Soup
Page 2
- 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
- 1 small sweet red pepper, seeded and chopped
- 1 (10 oz.) pkg frozen chopped broccoli
- 4 cups chicken broth
- 1/3 cup half-and-half
- 1/3 cup reduced-fat sour cream, plus additional for garnish
- 1 Tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 4 scallions, trimmed and thinly sliced
- 4 slices bacon, cooked and crumbled
- shredded cheddar cheese for garnish
- Combine potatoes, red pepper and broccoli in a slow cooker
- Pour broth over the top
- Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
- In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
- Remove slow cooker cover and mash potatoes slightly.
- Stir in half-and-half mixture and scallions
- Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream
Published: Monday, April 16th, 2012
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- 4 sweet Italian turkey sausage links, casings removed
- 1 can (28oz.) crushed tomatoes
- 1 cup frozen cut green beans
- 1 large onion, chopped
- 1/2 tsp Italian seasoning
- 1 pkg (9 oz.) refrigerated cheese tortellini
- 1 Tbsp chopped fresh oregano
- 1 cup water
- Crumble sausages into a bowl and stir together with tomatoes, green beans, onion and Italian seasoning.
- Place the mixture into the bottom of a slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- When there is about 20 minutes remaining, stir in tortellini, oregano, and water.
- Replace lid and continue cooking for 20 minutes.
- Serve immediately.
Published: Monday, April 16th, 2012
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Submitted by: Paula (This won a soup contest!)
- 3 chicken breasts, cooked and shredded
- 8 oz. can of green chiles, chopped and peeled
- ~1 oz. of canned jalapenos, chopped and peeled
- 1/2 stick butter
- 2 cups onion, chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp oregano
- 2 bay leaves
- 4 cups of water
- 5 chicken bullion cubes
- 3 small red potatoes with skins, diced
- 1/3 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup whipping cream (not Cool Whip!)
- 2 cups shredded sharp cheddar cheese
- instant mashed potatoes
- Tostitos Scoops
- Melt butter in pot. Add onions, garlic, oregano, and bay leaves.
- Cover and simmer for 15 minutes.
- Add water, bullion cubes, potatoes, salt, cumin, pepper, chiles and jalapenos. Bring to a boil, then cover and simmer for about 25 minutes.
- Stir in cream, chicken, 1 cup of the cheese, and enough instant mashed potatoes for desired thickness.
- Ladle soup into bowls, sprinkle with remaining cheese, and serve with Tostitos.
Published: Sunday, March 4th, 2012
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- 5 Tbsp butter
- 1/2 cup onion, chopped
- 5 Tbsp flour
- 4 cups half-and-half
- 1/2 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp baking soda
- 1 can (15 oz) peeled whole tomatoes, crushed with juice
- In a stockpot, melt the butter and saute the onions until softened.
- Whisk in the flour and stir constantly until paste is smooth.
- Gradually add the half-and-half.
- Add the bay leaf, salt, pepper, sugar and oregano.
- Simmer until the soup is slightly thickened.
- In a larger mixing bowl add the baking soda to the tomatoes.
- Add the tomatoes to the soup.
- Simmer for a few minutes to let flavors blend.
- Remove the bay leaf and blend using an immersion blender.
Published: Sunday, February 26th, 2012
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