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Soups and Stews and Chili

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judyb57

Super Moderator
Joined
Feb 20, 2008
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Slow Cooked Creamy Chicken Tortilla Soup

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves



Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.

Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.


Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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Salsa Chicken Soup

Ingredients:

3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)

1/2 cup uncooked regular long-grain white rice

1 can (16 ounces) Campbell's® Pork and Beans

1/2 cup Pace® Chunky Salsa

1 cup cubed cooked chicken


Directions:

Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.

Stir the beans, salsa and chicken in the saucepan and heat through.
 

judyb57

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Feb 20, 2008
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Hearty Lasagna Soup

Ingredients:

1 pound ground beef

1 small onion, chopped (about 1/4 cup)

1 teaspoon minced garlic

1/4 teaspoon dried parsley flakes

3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)

1 can (14 .5 ounces) diced tomatoes

1/4 teaspoon Italian seasoning, crushed

1 1/2 cups uncooked mafalda or corkscrew-shaped pasta

1/4 cup grated Parmesan cheese


Directions:

Cook the beef, onion, garlic and parsley in a 3-quart saucepan over medium-high heat for 10 minutes, or until it's well browned, stirring often to break up the meat. Pour off any fat.

Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.

Stir the pasta in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired
 

judyb57

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Feb 20, 2008
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Tuscan Soup

Serves: 4


1 small onion, chopped
1 small carrot, sliced
1 T. oil
2 cans (14.5 oz. each) chicken broth
1 c. water
3/4 t. salt
1/4 t. pepper
1 can (15 oz.) great northern beans, rinsed and drained
2/3 c. uncooked small pasta
3 c. thinly sliced spinach

In a large saucepan, saute onion and carrot in oil over medium-high heat until vegetables are tender. Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until past is cooked, stirring occasionally. Add spinach; heat through
 

judyb57

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Feb 20, 2008
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Thai Noodle Soup

1 package (3 oz) ramen noodles
3/4 pound chicken tenders
2 cans (about 14 oz each) chicken broth
1/4 cup shredded carrot
1/4 cup frozen snow peas
2 Tbsp thinly sliced green onion tops
1/2 tsp minced garlic
1/4 tsp ground ginger
3 Tbsp chopped fresh cilantro
1/2 lime, cut into 4 wedges

1. Break noodles into pieces. Cook noodles according to package directions, discarding flavor packet. Drain and set aside.

2. Cut chicken tenders into 1/2-inch pieces. Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat. Cook 2 minutes.

3. Add carrot, snow peas, green onion tops, garlic and ginger. Reduce heat to low; simmer 3 minutes. Add cooked noodles and cilantro; heat through. Serve soup with lime wedges.

Makes 4 servings
 

judyb57

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Feb 20, 2008
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Cheesy Chili Soup

Serves: 4

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 t. chili powder
1 c. shredded Mexican style cheese

Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 cup cheese. Serve into bowls; top with remaining cheese.
 

judyb57

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Feb 20, 2008
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Old Fashioned Split Pea Soup

2 cups dried split peas
1 center cut ham slice OR
ham bone and pieces OR
ham hock cut in half
2 qts. water (8 cups)
2 stalks celery, sliced
2 carrots, sliced
1 large onion, diced
2 cloves garlic, minced
1/2 tsp. powdered thyme
1/2 tsp. powdered marjoram
1 large bay leaf
Salt and pepper to taste

Place peas, water, celery, carrots, onions and seasonings in 4 quart saucepan and bring to a boil. Simmer 30 minutes, add ham slice and simmer an additional 30 minutes, or until peas are tender. Remove ham slice and discard bay leaf, dice ham into small pieces (1/2 inch cubes). Remove 4 cups fluid from soup and set aside. Place remaining fluid with peas and vegetables in two batches in blender container and blend to liquefy. Place reserved fluid with pureed soup back in saucepan and bring to a full boil. Reduce soup to desired consistency (this should take about 10 to 15 minutes). When desired consistency is reached., add ham cubs and heat to serving temperature. This soup freezes well.

Makes 6 generous servings
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,615
These look great for cold winter nights Judy! I gotta try some!:rock
 

judyb57

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Feb 20, 2008
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Potato and Broccoli Soup

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops
cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch
cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan

In a large pot, melt the butter over moderately low heat. Add the onion;
cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and
pepper. Bring to a boil. Reduce the heat and simmer until the vegetables
are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return
the soup to the pot and bring to a simmer. Add the broccoli florets and
simmer until they are tender, about 5 minutes. Stir 1/4 cup of the
grated Parmesan into the soup, and serve the soup topped with the
remaining cheese. Serves 4.
 

pevangel

Lifetime Streaker
Joined
Feb 16, 2009
Messages
903
Thank you very much for the recipes Judy they all look great and I will try them all at one time or another.:thank you



pevangelsnowangel
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Bob Evans Cheddar Baked Potato Soup

Serves/Makes: 4 cups

Ingredients:
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled

Directions:
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.

Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
 

judyb57

Super Moderator
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Feb 20, 2008
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4 B's Tomato Soup

Ingredients:

32 ounces Canned diced tomatoes
9 ounces Chicken broth
1 ounce Butter
2 tablespoons Sugar
1 tablespoon Chopped onion
1 pinch Baking soda
2 cups Cream

Directions:

Mix together every thing but cream, and simmer 1 hour. Heat cream in
double boiler, add cream to hot tomato mixture
 

magiccindy

Junior Streaker
Joined
Feb 26, 2011
Messages
87
Thank you for this nice recipes.

The chili looks really good. I will try this next week. I love chili :snpy but I never thought about it with cheese.
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,615
4 B's Tomato Soup

Ingredients:

32 ounces Canned diced tomatoes
9 ounces Chicken broth
1 ounce Butter
2 tablespoons Sugar
1 tablespoon Chopped onion
1 pinch Baking soda
2 cups Cream

Directions:

Mix together every thing but cream, and simmer 1 hour. Heat cream in
double boiler, add cream to hot tomato mixture

Ok I count 3 B's, broth, butter and baking soda.....whats the 4th b? :ohboy
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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OLD FASHIONED BEAN WITH HAM SOUP


1 lb. dried Great Northern beans, rinsed, drained & picked over
2 smoked ham hocks, about 2 lbs. or scraps & pieces from leftover ham
1 lg. onion, chopped
1 clove garlic, minced
1 lg. potato, pared & cubed
2 ribs celery, finely chopped
1 lg. carrot, shredded
2 tbsp. fresh parsley, minced
Pepper

In large soup pot combine beans and 2 1/2 quarts water. Discard any
beans that float to the surface. Bring to a boil, cover. Continue to
boil 2 minutes. Remove from heat and allow pot to stand, covered 1 hour.
Add ham hocks, onion, garlic; cover and bring to boil. Reduce heat and
simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and
continue simmering, at least 1 hour or longer.

Remove ham hocks, separate meat from fat and bones. Dice meat and return
to soup. Discard fat and bones. Season to taste with black pepper. Makes
6 hearty servings.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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HAM, CORN, AND POTATO CHOWDER

5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups canned evaporated milk
8 oz leftover ham, diced
1 can cream of mushroom soup (10-3/4 oz)
1 can cream-style corn

Peel and dice potatoes, put in pan, cover with water, bring to boil.
Boil until potatoes are just soft and tender.
In a large skillet, melt butter, sauté onion for 5 minutes. Drain
potatoes, set aside.

In a pot, add onions, milk, ham, cream of mushroom soup and potatoes.
Cook over medium-low heat for 20 minutes, stirring occasionally. Add
cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer
for 20 minutes. Add more salt and pepper to taste.

This is an easy chowder made with left-over holiday ham and what you
probably all ready have on your shelves.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
New England Clam Chowder Stew

1 pound bacon cut into small pieces
1 large whole diced onion
1/2 cup water
1 bottle of clam juice
4 cups diced red potatoes
1 1/2 teaspoons salt
freshly ground pepper to taste
3 cups 1/2 and 1/2
3 Tablepoons butter
2 10 0z cans minced clams with juice

Method:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. In case you were wondering: don't drain the bacon fat!
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. Serve with freshly cracked peppercorns and Enjoy!!!!!!
 

sorcer3ss

Moderator
Staff member
Joined
Feb 25, 2008
Messages
69,609
I should try and cook the OLD FASHIONED BEAN WITH HAM SOUP for Peter, he loves pea and ham soup so would probably like that. Had to google to find out what the Great Northern beans were think I have something like that around in cans
 

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