Soups and Stews and Chili

[judyb57]

Fresh Tomato Soup with Orzo


1 Tbsp olive oil
1 c lengthwise slices large sweet yellow onion
1 inside celery rib with leaves, cut into thin slices
1 sm garlic clove, crushed
8 fresh sage leaves
3-4 lbs ripe red tomatoes, dipped in hot water and peeled
2 c homemade light chicken broth, or dilute 1 can (13 3/4 oz) broth with enough water to equal 2 cups
1 c cooked orzo
1 Tbsp salt or to taste
freshly ground black pepper

Heat oil in large heavy saucepan; stir in onions, celery, garlic and sage leaves; saute, stirring, over low heat until onions are coated with oil. Cover and sweat vegetables over low heat until very soft, about 25 minutes.

Meanwhile, place peeled tomatoes into sieve set over bowl. Break tomatoes with hands and squeeze juices and seeds. Rinse any seeds off tomato flesh; coarsely cup up tomatoes. Press pulp left in sieve to extract as much juice as possible. Discard seeds in sieve. Add strained juices and tomato pulp to onions. Add chicken broth; heat to simmering.

Just before serving, stir in orzo; season to taste with salt and pepper. Serve piping hot.

 

[judyb57]

Mexican Chicken Soup


Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

 

[judyb57]

Tex-Mex Cream of Chicken Soup

what you need

1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 10-3/4-ounce can condensed cream of chicken soup
1 7-ounce can whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
1 4-ounce can diced green chiles, drained
2 tablespoons snipped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne)
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh cilantro or parsley (optional)

make it

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.

 

[judyb57]

Beef and Mushroom Stew


Yield: Serves 8 (serving size: about 3/4 cup)
Total: 2 Hours, 45 Minutes

1.1 ounces all-purpose flour (about 1/4 cup) $$
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds beef stew meat $
3 tablespoons canola oil $
1 1/2 cups (1/2-inch) sliced carrot (4 carrots) $
1 cup (1/2-inch) diagonally sliced celery (4 stalks)
1 cup spicy vegetable juice
1 cup fat-free, lower sodium chicken broth $
1/2 teaspoon dried thyme
3 red bliss potatoes, cut into 1-inch chunks
2 onions, each cut into 8 wedges $
1 (8-ounce) package cremini mushrooms, halved

Preparation

Preheat oven to 300°.
Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Add half of beef; seal bag, and shake until beef is evenly coated. Remove beef from bag, shaking off excess flour mixture, and place on large plate. Repeat procedure with remaining beef and flour mixture.
Heat a Dutch oven over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of beef; cook 3 minutes, turning to brown on all sides. Remove beef from pan. Repeat procedure with remaining oil and beef, leaving beef in pan.
Return first half of beef to pan. Add carrot and remaining ingredients, scraping pan to loosen browned bits.
Cover and bake at 300° for 2 hours and 30 minutes or until beef and vegetables are tender.

 

[dani3839]

Thanks Judy

 

[vixen777]

Judy I am going to make that Tex Mex soup yummmy!!!

 

[judyb57]

Thai Seafood Soup

Yields 6 to 8 servings.

1 pound raw shrimp (peeled and deveined) *
1 pound fresh raw scallops
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon freshly minced ginger
1 tablespoon Thai chili paste
2 teaspoons freshly minced garlic
6 cups chicken stock
2 tomatoes, diced
1 cup shredded cabbage
1 carrot, shredded
1 cup fresh bean sprouts
2 tablespoons Thai fish sauce
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped Thai basil
Diced green onion for garnish

* Use small shrimp or dice into bite-size pieces.

In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.

Add seafood and simmer 8 to 10 minutes until cooked through. Taste and adjust seasonings before serving.

NOTE: You can use any firm fish instead of shrimp or scallops.

 

[judyb57]

Basic Miso Soup

A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast.

Ingredients

3 cups water
2 tablespoons miso
1 green onion, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 teaspoon sesame oil

Directions

Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. Add 2 1/2 cups water. Dissolve miso in 1/2 cup water and add to pot. Bring to a boil. Lower heat, add mushrooms and tofu if desired. Serve.

 

[judyb57]

Taco Soup

1 1/2 lbs ground beef
1 envelope taco seasoning
2 cans (15 1/4 oz each) whole kernel corn, undrained
2 cans (15 oz each) ranch-style or chili beans, undrained
2 cans (14 1/2 oz each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed

In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over chips. Sprinkle with cheese. Serve with warmed tortillas. Makes 8-10 servings (about 2 quarts).

 

[judyb57]

Mushroom Meatball Soup

2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
2 2/3 c milk
1/2 teaspoon dried oregano
1/8 to 1/4 tsp pepper
1 package (12 ounces) frozen cooked Italian meatballs, thawed
1 jar (4 1/2 oz) sliced mushrooms, drained

In a large saucepan, whisk soup, milk, oregano and pepper until blended. Add meatballs and mushrooms. Cover and cook until heated through. Makes 6 servings.

 

[dani3839]

Thanks Judy, sounds good

 

[dani3839]

Jambalaya... Slow Cooker Style

Ingredients:

1 1/2 lbs. skinless, boneless chicken - cut into 1" cubes
1 lb. andouille sausage or smoked sausage, sliced
1 (28 oz) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 1/2 cups chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp. dried thyme
1 lb. frozen cooked shrimp

Directions:

1. In a slow cooker, mix all ingredients except the shrimp.
2. Cover and cook 7-8 hours on LOW, or 3-4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
3. Enjoy!

(serves 6-8)

Note: We enjoy spicier food, so I increased the Cajun seasoning and the cayenne pepper to 3 teaspoons each. Also, if you are using smoked sausage, consider adding it half-way through the cooking time. It becomes soft with too much cooking time. Since I prefer a thickened sauce, I use corn starch dissolved in warm water to make the "gravy."

 

[judyb57]

Autumn Fish Stew

Ingredients:

1 pkg. frozen cod or haddock fillets (16oz.)
1 Tbsp. salad oil
1 med. onion, sliced
1 can tomatoes (28oz.)
2 medium potatoes, peeled and diced
1 1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. sugar
1 pkg. frozen mixed vegetables (10oz.)

Directions:


Remove frozen fillet from freezer. Let stand at room temperature to thaw slightly. Meanwhile, in a 4 qt. soup kettle over medium heat, in hot salad oil, cook onion until tender. Stir in tomatoes with their liquid; also add remaining ingredients, except mixed vegetables. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

With a sharp knife, cut frozen fish into bite size chunks. Add fish and frozen mixed vegetables to tomato mixture. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily and vegetables are tender. Serve in soup bowls. If it seems too thick to your taste, add 1 cup chicken broth to tomato juice.

 

[dani3839]

Thanks Judy!!

 

[judyb57]

LAZY DAY BEEF & VEGETABLE SOUP

INGREDIENTS:

2 1/2 lbs Beef, cut into ¾" pieces
2× 14.5 oz cans Beef Broth or 1 Beef Broth & 1 Beef Consomme
1× 15 oz can Chickpeas, drained
1× 14.5 oz Diced Tomatoes With Garlic & Onion, undrained
1 cup Water
1 tsp Each Salt
1 tsp Pepper
1/2 tsp Dried Crushed Oregano
1/2 tsp Dried Crushed Basil
2 cups Frozen Mixed Vegetables
1 cup Uncooked Small Pasta
Shredded Romano Cheese

DIRECTIONS:

Combine beef, broth, chickpeas, tomatoes, water, salt, pepper and seasonings in a large slow cooker. Mix well, then cover and cook on high for 5 hours or on low for 8 hours. No stirring is necessary while cooking. Stir in mixed vegetables and uncooked pasta. Continue cooking, covered, an additional hour or until beef and pasta are tender. Stir well before serving and sprinkle with cheese.

HELPFUL TIPS:

A great slow cooker soup with lots of flavor.

 

[judyb57]

Creamy Crock Pot Seafood Chowder


RECIPE INGREDIENTS

Cooking spray
1 lb. O’Brian style has browns- semi-thawed
1 med. onion- minced
1 tsp. ground black pepper
1 tsp. salt
2 cans- whole white potatoes- drained and cubed
2 cans- cream of mushroom soup
2 cans- minced clams with broth
2 cans- cocktail shrimp- rinsed & drained
5 cans- whole oysters- rinsed & drained
1 stick butter- cut into pats
1 quart- half & half


DIRECTIONS

Spray 6.5-quart slow cooker with cooking spray & set temperature control to “low”. Add mushroom soup, onion, hash browns, salt, pepper, butter & clams with broth. Stir together. Add oyster, shrimp and half- &-half to within 1 inch of pot top. GENTLY & briefing stir again to mix (do break up oysters or shrimp). Cover & cook on low for 4-5 hours. Ladle into soup bowls and garnish with oyster crackers. Enjoy!

 

[dani3839]

Thanks Judy!

 

[dani3839]

Ingredients


Original recipe makes 8 servingsChange Servings

2 tablespoons butter
1/2 onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 pound ham, diced
1 bay leaf
1 pound dried split peas
1 quart chicken stock
2 1/2 cups water
salt and ground black pepper to taste

Directions

Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

 

[judyb57]

Chicken Tortilla Soup II


Makes 8 servings

1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can Tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

Directions:

1 Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2 Add chicken broth and bring to boil.
3 Add tomatoes, Rotel, taco seasoning, and chicken.
4 Cut Tortillas into small pieces and add to broth mixture.
5 Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6 Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7 Add milk and simmer for additional 10 minutes.
8 If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9 Garnish with shredded cheese and broken tortilla chips.
10 Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
11 You can also use grilled chicken fajita meat for poached diced chicken.

 

[judyb57]

Cauliflower Cheddar Soup

Ingredients

3 cups cauliflower, diced small
1/4 cup butter
1 cup chopped onion
1 tsp. minced garlic
2 Tbsp. flour
2 cups half and half
3 cups chicken broth
3/4 lb. cheddar cheese, grated
1/2 tsp. nutmeg
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. Dijon mustard

Directions

Blanch cauliflower in boiling salted water and refresh under cold water. Drain and set aside. Melt butter in large saucepan, add onions and saute until tender and translucent. Add garlic and saute' 30 seconds. Add flour and cook and stir 2 minutes. Whisking hard, add half and half and chicken broth. Bring mixture to a boil. Reduce to a simmer and stir in cheese. Add the seasonings and mustard. Lower heat to be sure soup does not boil again or it may curdle. Add cauliflower and heat through. Garnish with bits of red pepper and lots of minced parsley. Makes 2 quarts.