Soup
Page 6
Submitted by: Dad
- 1 ham bone
- 1 carrot, sliced
- 1 onion, diced
- 12 oz. split peas
- 2 cups cubed ham
- Add ham bone, carrots and celery to medium saucepan. Cover with water.
- Boil soup until carrots are tender.
- Add split peas and ham
- Simmer 1 hour.
- Remove and discard ham bone.
Published: Sunday, July 3rd, 2011
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A vegetarian twist on a classic soup. I have made this for many of my meat eating friends and they love it! If you are looking for a meat alternative you can always add meatballs. Add them into the soup sooner so they have enough time to warm through.
- olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 3/4 cup diced carrots
- 3/4 cup celery
- 1 Tbs oregano
- 1 Tbs basil
- 1 Tbs parsley
- 6 cups vegetable broth
- 3/4 cup ditalini pasta (or other small pasta)
- 1 pkg. vegan meatballs (You can find these is the organic produce section or frozen section)
- 1 5 oz. pkg. spinach
- 1 clove minced garlic
- 2 Tbs lemon juice
- Heat oil in large pot over medium high heat. Add onion and garlic. Saute 5 minutes or until beginning to soften.
- Stir in celery and carrots and cook 5 minutes more or until onion is softened.
- Add spices. Cook 1 minute more.
- Stir in broth and bring to boil.
- Reduce to medium heat. Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
- Add meatballs. Reduce heat to medium low and simmer for 10 minutes.
- Heat 2 Tbsp olive oil in skillet over medium heat. Add remaining garlic. Saute for 5 minutes.
- Add spinach. Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color. Add spinach and lemon juice to soup. Season with salt and pepper.
Published: Monday, May 23rd, 2011
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- 1 16 oz bag frozen Gyoza
- 4 cups chicken broth
- 1 tsp soy sauce
- 1 clove garlic, crushed
- 3 cups frozen stir fry vegetables
- 1 egg (optional)
- 1 tsp. sesame oil
- Black pepper
- In a medium pot, heat broth, soy sauce, and garlic over medium-high heat. Bring mixture to a boil.
- Add Gyoza and vegetables. When mixture begins to boil again, reduce heat to medium-low and cook for 5 minutes.
- If using egg, beat with fork until frothy. Slowly pour into boiling soup in a thin stream creating cooked ribbons of egg. (If you prefer, pan fry the egg and cut into strips)
- Remove from heat. Stir in sesame oil.
- Sprinkle with pepper to taste.
Published: Saturday, May 21st, 2011
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Submitted by: Kristy
This is a crock pot recipe
- 1 lb. ground turkey
- 2 cups bloody mary mix
- 2 cups tomato and chicken bullion
- ¾ cup water
- 1 med. onion, diced
- 1 medium bell pepper, diced
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can tomato sauce
- 1 can (10 oz.) mild diced tomatoes with green chilis
- 1 pkg. taco seasoning
- 1 cup chunky salsa
- Cook ground turkey and onions until turkey is browned
- Add turkey, onions, and all other ingredient to the crock pot
- Cook on low 6-8 hours OR on high 3-4 hours
Published: Saturday, May 21st, 2011
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