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Recipe for Pepper Pot Soup
Pepper Pot Soup ( I don't add any pepper, but I don't know what else to call it) 1lb Ground Beef 8 Cans Fat Free Chicken Stock Bag of Carrots Several onions (depending on size) Bag of Potatoes Bag of Egg Noodles... Brown your ground beef and onions together, set aside into large pot of at least 5 cans of fat free chicken stock. Boil carrots and potatoes together until soft, add to beef, onion and chicken broth mixture.Creamy Potato Leek Soup Without the Cream
What you need:
10 potatoes, washed and peeled
1 large leek
1 onion
3 carrots
1 clove minced garlic
1 32 oz container of veggie broth (or 2 bouillon cubes and 4 cups of water)
1 - 2 cups water (or as much as needed)
1 cup fresh or frozen corn kernels
Food processor
Salt and pepper to taste
What you do:
Florentine Tomato Soup
Florentine Tomato Soup
Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.
I sometimes throw some carrot in as well, to take away the acidity.
Original recipe yield: 5
Prep Time:
10 Minutes Ready In:
25 Minutes
Cook Time:
15 Minutes Servings: 5
1 teaspoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 cups water
1 tablespoon minced fresh basil
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed
1.
Lemon Chicken Soup
Lemon Chicken Soup
Recipe courtesy Sandra Lee
]
3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
3 cups low-sodium chicken broth (recommended: Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 cooked, store-bought roasted chicken breast, shredded
1 tablespoon finely chopped fresh parsley leaves
In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
In a small bowl, lightly whisk egg yolks.
Maryland Crab Soup
Growing up in Maryland, I can tell you that crabs, and crab soup, are particular staples of the area. And I, for one, absolutely love them. I've only had crabs once this summer, but I'm already dying to have them again.
Dinner For Two: Creamy Sweet Potato, Carrot and Chickpea Soup
This soup is very soothing for dinner during winter.
Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture.
The spices just add in that touch of magic the soup needs for those innocent punchy flavors.
Yukon Gold Potato-Leek Soup
3 Tbs margarine or butter 4 medium leeks, white and pale green part only, sliced 1" thick 2 1/2 C chicken stock 1 1/2 lbs Yukon Gold Potatoes, peeled and cut into 2" pieces 1/2 tsp salt 1/8 tsp ground white pepper 1 1/4 C rice milk or soy milk, more if needed Chives, chopped, for garnish--optional Tofutti brand, Sour Supreme sour cream, optional To prepare the soup: Melt margarine or butter in a large saucepan over medium-high heat. Add the leek and saute until soft but not brown about 3 mins. Add the chicken stock, potatoes, salt, and pepper, bring to a boil.Ribollita - Tuscan Bread Soup
ribollita, tuscan bread soup
Ribollita happens to be my favorite italian soup, and I actually made it before I had even been to Tuscany after seeing some recipes for it on the Food network. Though when I did finally go to Italy, I ordered it everyday we were in Tuscany. :) Bringing the hills of Tuscany into your kitchen!
ALSW's (Take On) Chicken Noodle Soup
I spent yesterday sitting at home, nursing a sinus infection and wondering what I could possibly have for lunch with the few staples we still actually have in our chicken. For whatever reason (probably because I was cold) I really wanted some soup. Chicken noodle soup, to be exact.
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