Author: Sharon

Slow Cooker Soups

Cuban Black Bean Soup

1 1/3 cups chopped onions

1 Tbsp minced garlic

1 jalapeño pepper, seeded and minced

1 tsp ground cumin

1/2 tsp each dried oregano and thyme

1/4 tsp pepper

2 ham hocks (11/2 lb total)

4 cans (about 15 oz each) black beans, rinsed

2 cans (14 oz each) chicken broth

1 Tbsp fresh lemon juice

Garnish: chopped hard-cooked egg

Mix onions, garlic, jalapeño pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth. Cover and cook on low 7 to 9 hours until meat on ham hocks is tender. Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.

4 Servings

Seafood Soups

Creamy Coconut Soup

2 tablespoons vegetable oil

1/2 small onion, chopped

1 tablespoon ginger, chopped

1/2 teaspoon red pepper flakes

2 teaspoons curry powder

2 cups low sodium chicken broth

1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)

1 lime, juiced

1 (6 ounce) leftover grilled tilapia fillets, broken into chunks

Kosher salt and freshly ground black pepper

Chopped green onion, for garnish

Lime wedges, for garnish

Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

Soups

Cream of Mushroom Soup

1 tablespoon butter

2 cloves garlic, chopped

1 cup onions, chopped

1/2 cup celery, chopped

8 cups mushrooms, trimmed and quartered

1/4 cup flour

1/4 cup sherry

6 cups Vegetable Broth

3/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

chives, for garnish , (optional)

Melt butter in a large nonstick saucepan. Add garlic, onion and celery. Cook over medium-high heat 5-7 minutes. Stir in mushrooms and cook 6-8 minutes. Sprinkle with flour and stir; cook one minute. Add sherry and broth. Bring to a boil then reduce to a simmer. Cook 25 minutes. Cool slightly and puree in batches with hand held food processor or blender. Return to pot and gently simmer. Add cream, heat through. Season with salt and pepper. Garnish with chives if desired.

8 Servings

Soups

Cream of Broccoli Soup

4 cups chicken broth

3 cups broccoli, chopped

1/2 cup onions, diced

1 bay leaf

1/4 teaspoon salt

dash fresh ground black pepper

1/4 cup all-purpose flour

1/3 cup ham , diced

1/2 cup heavy cream

Combine broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender.

Transfer a little more than half of the broth and vegetable mixture to a blender or food processor. Mix on low speed for 20-30- seconds. This will finely chop the vegetables to nearly a puree. (Be careful with the hot liquids!)

Pour blended mixture back into saucepan over medium-low heat. Add the flour and whisk until all lumps have dissolved. Add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.

*Because some ham is saltier than others, the amount of salt added is conservative. You may add more if necessary.

4 Servings

Seafood Soups

Crab Soup 2

1/4 cup butter or margarine

1 cup finely chopped onions

1/2 cup finely chopped celery

1 shallot, finely chopped

1/4 cup all-purpose flour

3/4 teaspoon paprika

4 cups milk

2 cups half-and-half cream

1 teaspoon salt

1 teaspoon grated lemon peel

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Pinch ground red pepper

1 pound fresh lump or jumbo crabmeat, flaked and picked over

1/4 cup dry sherry

2 teaspoons chopped fresh flat-leaf parsley

Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened.

Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.

Seafood Soups

Crab Soup

1 cup freshly grated Parmesan

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup sherry

1/2 teaspoon Paula Deen Lemon Pepper Seasoning

1 lb crabmeat, picked free of shell

1 cup heavy cream

1 cup milk

2 cup fish stock

3 tablespoon all-purpose flour

1/2 cup chopped fresh chives

4 tablespoon (1/2 stick) butter

2 teaspoon minced garlic

3/4 cup chopped green onion, with tops

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Soups

Corn Chowder

1 pound hash brown potatoes, southern style (one half bag Ore Ida frozen)

48 ounces chicken broth, (1 1/2 boxes)

2 -15 oz. can canned corn, creamed

1 -15 oz. can corn, whole kernel

3 slices cooked bacon, crumbled

1 -10 3/4 ounce can cream of chicken soup

1 chicken bouillon cube

dash salt and pepper

Place all ingredients in a large pot, bring to a boil. Reduce heat, simmer, stirring frequently, for 15 minutes.

Using immersion blender, puree the soup for about a minute.

10 Servings

Homemade Mixes Soups

Condensed Cream Soup Substitution

Post author By Sharon
Post date September 8, 2011
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To be used in place of canned soups in casseroles, lower in fat or salt.

2 c. powdered nonfat milk

3/4 c. cornstarch

1/4 c. instant chicken bouillon

2 tbsp. dried onion flakes

1 tsp. basil leaves

1 tsp. thyme leaves

1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Soups Vegetarian

Chili’s Southwest Vegetable Soup

Post author By Sharon
Post date September 8, 2011
No Comments on Chili’s Southwest Vegetable Soup

6 cups chicken broth

1 15-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 teaspoon chili powder

dash garlic powder

Garnish

1 cup grated cheddar-jack cheese blend

1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes 6 servings

Chicken Soups

Chicken Noodle Soup

1 tablespoon olive oil

3 carrots, cut into 1/4-inch dice

2 medium onions, diced

2 ribs celery, cut into 1/4-inch dice

10 cups homemade or canned chicken broth

1-3/4 teaspoons salt

1/4 teaspoon thyme

2-1/2 to 3 cups diced, cooked chicken

2 cups cooked egg noodles

Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened. Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through.

Makes 6 servings.