soup/chowder
This is a great Taste of Home recipe, but guess what? I did not make it. My Mom, Lydia, made it! We were lucky enough to get some of it for dinner one night! How lucky are we?! She made a couple small changes but otherwise followed the recipe as written below! I especially enjoyed how flavorful the broth was, not to mention all of those delicious vegetables. Perfect on a cold New Hampshire day!
LYDIA’S CHANGES TO THE RECIPE
Lydia used elbow pasta, packaged slaw (for shredded cabbage) and added shredded zucchini.
INGREDIENTS (Serves 11)
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 cans (14.5 ounces each)reduced sodium chicken broth
2 cans (8 ounces each) no salt added tomato sauce
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.)chickpeas, rinsed and drained
1 1/2 cups shredded cabbage
1 Tablespoon dried basil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
1/2 cup or so of grated Parmesan, to top soup
DIRECTIONS
In a large saucepan sauté the carrots, celery and onion in oil and butter until tender. Add garlic and cook one minute longer. Stir in the broth, tomato sauce, beans, cabbage, basil, parsley, oregano,and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add macaroni and continue to cook uncovered for 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls, sprinkle with cheese and serve.
FREEZER OPTION
Before adding cheese, freeze cooled soup in containers. When ready to use-partially thaw in refrigerator over night. Heat through in a saucepan stirring occasionally adding a little broth if needed.
Enjoy!
This is one of our family favorite recipes and I can’t believe it has taken me so long to post it! Jim has asked a couple times recently for this dish. I was getting ready for a vacation away with a close friend so I used this opportunity to make this for him to eat while I was away. Needless to say he was very pleased and did not go hungry! I found the original recipe on Food Network, but have changed it to fit my family’s taste so feel free to change it your way as well! We like this with some crusty bread and a side salad! Did I mention this is a one pot dish and I use a rotisserie chicken? Easy and delicious!
INGREDIENTS
1 green bell pepper, diced
1/2 vidalia onion, diced
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
1 rotisserie chicken, with the meat pulled off
1 package taco seasoning (gluten free for Robby)
2 (4 ounce) cans tomato paste
1 (8 ounce) jar of medium spice salsa (gluten free for Robby)
1 (14 ounce) can of corn (omit for Robby)
1 (16 ounce) black beans, rinsed
30 ounces of chicken broth (or more depending on how thick you want your soup)
1 (8 ounce) package cream cheese (dairy and gluten free for Robby. Kate Hill Brand)
OPTIONAL
Monterey Jack cheese, shredded
Tortilla chips
Crusty Bread
DIRECTIONS
Sauté onion, green pepper and garlic in the vegetable oil for just a couple minutes. Add the chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth. Adjust the broth to your preference of thickness. Bring the ingredients to a slow simmer and simmer for 20 minutes. Slice the cream cheese into pieces and add to the soup, stir often letting the cream cheese melt and incorporate into the soup. Simmer for another ten minutes. Add shredded Monterey Jack cheese if desired and serve with tortilla chips or crusty bread.
Enjoy!
This is a copy cat soup from Olive Garden and it is delicious!
We have hit the winter months in New Hampshire and although we have not had much snow we have had some cold days and nights and this hits the spot perfectly on those days! This soup comes together quick and would be great with some crusty bread! So next time the weather is cold go ahead and make this and curl up with your favorite someone and enjoy the afternoon!!
INGREDIENTS
4 slices of bacon, diced
1 pound spicy sausage sliced into bite size pieces
1 Tablespoon olive oil
2 cloves of garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Salt to taste
Pepper to taste
DIRECTIONS
Heat a large skillet over medium high heat. Add bacon and cook until browned and crisp. Transfer to a paper towel lined plate and set aside. Add diced sausage to skillet and cook until browned, about 3-5 minutes being sure to stir the sausage as it cooks, drain excess fat and set aside. Heat olive oil in a large stockpot over medium heat. add garlic and onion cook stirring frequently until onions are translucent.
Stir in chicken broth and bring to a boil, add potatoes and cook until tender about ten minutes. Stir in sausage and spinach until spinach starts to wilt, just a couple minutes. Stir in heavy cream and cook until heated through. Season with salt and pepper, top with bacon and serve warm!
Enjoy!
This recipe can be found at www.damndelicious.com
With all of the snow we have been having there is nothing better than a hearty bowl of warm comforting soup! This soup hits the spot! It is rich, thick and creamy, not to mention the addition of sliced jalapenos and thick cut bacon garnishing the top. If that doesn’t warm you I don’t know what will! I had a number of taste testers on this one and we all agreed this was delicious and a must make again recipe!
INGREDIENTS
6 thick cut bacon slices cooked and crumbled (reserve 2 Tablespoons of the bacon fat)
2 Tablespoons butter
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery sticks, diced
1 Tablespoon minced garlic
1//3 cup of flour
1 cup of pale ale, I used Blue Moon
1 Tablespoon worcestershire sauce
1 1/2 cups heavy cream
1/2 cup milk
2 cups chicken broth
2 cups sharp cheddar cheese, shredded
salt to taste
pepper to taste
1 jalapeno, sliced
DIRECTIONS
Put the two tablespoons of the bacon fat in a large stock pot. Add butter and let the butter melt over medium heat. Add the diced onions, carrots and celery. Cover the pan and cook for about 25 minutes stirring often. Add the garlic cooking for one more minute. Add the flour and cook for five more minutes, stirring frequently. The mixture will be very thick at this point. Add the beer and bring the mixture to a boil for about one minute. Reduce the heat to medium and add the worcestershire sauce, heavy cream, milk and chicken broth.
Let the soup simmer, stirring occasionally, keeping the temperature on medium for about 25 minutes then reduce heat to medium low. At this point you can use your immersion blender, or a regular blender and blend everything until smooth. If you are using a regular blender you will need to do this in batches. When everything is blended gradually whisk in the cheese and let the soup simmer for another 20 minutes stirring occasionally. Pour into bowls and top with bacon bits and sliced jalapeno’s .
Enjoy,
this recipe can be found at www.thecozycook.com
I just love a warm bowl of soup on a cold winter day! Jim and I really enjoyed this soup. Robby had a little different review of it. Robby did not like the kale in it at all BUT he loved the broth it made and had plenty of it! I made this using ground “HOT” sausage but I think next time I will buy the spicy links and cut those into bite size pieces and use that instead. I think Robby might like that a little better. I may even throw in some sweet sausage links too! No matter how you make it… it will be delicious!!! I will definitely be making this again.
INGREDIENTS
1 Tablespoon olive oil
1 large onion
3 garlic cloves, minced
1 pound spicy pork sausage
1 pound small new potatoes, cut into bite size pieces
1 bunch of kale, trimmed and chopped (remove stems)
8 cups chicken stock
1 cup dry white wine
1/2 teaspoon crushed red pepper (or less )
1/3 cup heavy cream
3/4 cup shredded Parmesan cheese
salt to taste
pepper to taste
DIRECTIONS
Heat large saucepan over medium high heat and add oil, onion and garlic. Sauté for two to three minutes then add the sausage to the pot and brown sausage breaking it up into small pieces as you go. Once the sausage is brown add the potatoes, chopped kale, chicken stock, wine and crushed red pepper. Bring to a boil reduce heat and simmer for 15 minutes. When ready to serve stir in the cream and Parmesan cheese, taste and add salt and pepper if needed.
Serve warm.
Enjoy,
This recipe was inspired by a recipe from www.aspicyperspective.com
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