BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 19:09:27 GMT -5
Pizza Soup by TenFromHim
I just got a recipe for Pizza Soup... anyone brave enough to try?
Metric Ingredient Imperial
15 ml vegetable oil 1 tbsp
2 garlic cloves, minced 2
1 medium onion, chopped 1
1/2 green pepper, chopped 1/2
250 ml fresh mushrooms, sliced 1 cup
1 can tomatoes, undrained (28 oz / 796 ml) 1
8 oz pepperoni, thinly sliced 250 g
750 ml beef broth 3 cup
2 ml dried basil 1/2 tsp
150 ml dry elbow macaroni 2/3 cup
- mozzarella cheese, shredded -
In a large saucepan, heat oil and saute garlic, onions, pepper and mushrooms until vegetables are tender, about 5 minutes.
Add tomatoes, pepperoni, beef broth, basil and macaroni. Bring to boil. Reduce heat and continue to simmer until macaroni is tender, about 40 minutes. Season with salt and pepper to taste.
Serve soup with cheese sprinkled on top.
Serves: 6
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 19:10:28 GMT -5
Crock Pot Enchilada Soup, by Januinely~me
Here is the recipe
Crock Pot Chicken Enchilada Soup
1 pound chicken breast
2 cups beans, cooked and drained
1 can (14.5 ounce) diced tomatoes
1 cup frozen corn
½ cup each, chopped onion and green pepper
½ batch of homemade cream of chicken soup
1 ½ cups whole milk
1 ½ cups salsa
1 cup shredded Cheddar cheese
In a greased crock, mix together the beans, tomatoes, corn, onion, pepper, and salsa. In a separate bowl, combine the salsa, milk, and cream of chicken soup. Stir well. Place chicken breast on top of vegetables. Pour soup mixture over chicken and vegetables. Cover and cook on low for 4 hours. After 3 ½ hours, remove chicken and shred. Return chicken to crock and stir. Add cheese. Replace lid and cook an additional 30 minutes. Serve.
I doubled the recipe yesterday but only used half the amount of salsa and still found it to be quite spicy...I will use even less next time.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 19:11:18 GMT -5
Fresh corn and ham chowder by 1joyfulbelle
In a large pot combine 28 ounces of chicken broth (I use the broth from when I boil chicken for other recipes and freeze until I need it), 1/3 cup chopped onion, 1/3 cup red bell pepper (if you do not have this, you may substitute a jar of pimento), 2 cups of fresh corn cut off the cob, and one cup of half and half. Bring to a boil and then add cubed ham (1 to 2 cups). Cook for a couple minutes, stirring constantly. Then mix together 1/4 cup plus three tablespoons of flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 cup cold water. I wisk this together until smooth and then add to the soup mixture, stirring well. Turn down the heat to a simmer, cover, and cook another 10 to 15 minutes. Sooooooooooooo good, and great for a summer soup to use fresh corn and peppers. : )
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 19:11:47 GMT -5
Chicken Tortilla Soup
~ 3-4 Boneless, skinless chicken breasts, boiled and shredded
~ Chicken broth (I usually use the broth left over from poaching the chicken in addition to a 14 oz. can of chicken broth). (You can always add more later if you need more liquid).
~ 3 Tablespoons butter
~ 2 Tablespoons all-purpose flour
~ 1 onion, finely chopped
~ Garlic (I use a lot, probably 2 whole heads, at least, (maybe 20ish cloves), but use whatever you like).
~ 4 cups half and half
~ 1 jar of salsa
~ 1 can (15 oz) black beans, drained and rinsed
~ 1 can (15 oz) kidney beans, drained and rinsed
~ Frozen Corn (I don't measure, usually one regular or family sized bag. Whatever you prefer. I prefer to use the white corn b/c it's less mushy).
~ 1 can cream of chicken soup
~ Cumin (I don't measure. I use a lot. Add to your tastes).
~ Salt (Add to taste. I don't measure this either. I use a good bit).
~ 1 packet fajita seasoning (e.g. McCormick)
~ 1 (4 oz.) can green chilis
~ Tortilla Chips
~ Monterey Jack Cheese,shredded
~ Sour Cream
** Melt butter in large pot, add onion and garlic and saute until softened (apx. 5 min). Add the flour, stir well, cooking for about a minute. Add the broth and half and half. Stir in all of the remaining ingredients and simmer for 1.5 to 2 hours (or longer if needed). I check the seasonings about 15-20 min. before it finishes and add more salt/cumin if needed until it tastes right.
** Serve over crushed tortilla chips, put sour cream and shredded monterey jack cheese on top.
** It freezes well.
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