Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher
Category: Soups
Wastebasket Soup Recipe
=&0=&=&1=& 1 1/2 pounds beef stew meatcut into 1-inch cubes 1 cup(s) coarsely chopped onion 2 tablespoons olive oil 1 teaspoon minced garlic 1 teaspoon salt 3 (10 1/2 ounce) cans condensed beef broth 3 cup(s)s water 1 1/2 teaspoons dried Italian seasoning* 1 (15 ounce can great northern beans or navy beansrinsed and drained 1 (14 1/2 ounce) can tomatoescut up 1 1/2 cup(s)s thinly sliced carrots 1 (6 ounce) can pitted ripe olivesdrained 2 cup(s)s sliced zucchini 1 cup(s) dried small pasta shells Grated Parmesan cheese (optional) * If you don”t have Italian seasoningsubstitute 3/4 teaspoon dried basilcrushedand 3/4 teaspoon dried oreganocrushed. In a 4-quart Dutch oven combine beefonionoilgarlicand salt. Bakeuncoveredat 400 degrees F for 40 minutesstirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F. Carefully stir brothwaterand Italian seasoning into the beef mixture. Cover and bake about 1 hour(s) more or until beef is almost tender. Stir in beanstomatoescarrotsand olives. Cover and bake 20 minutes more. Stir in zucchini and pasta. Cover and bake about 20 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheeseif desired. Makes 8 to 10 main-dish servings.Cajun Corn Soup Recipe
=&0=&=&1=& 1 1/2 cup(s)s chicken broth 1 cup(s) water 1 green bell pepperchopped 3/4 (14.5 ounce) can diced tomatoesdrained 3/4 (15 ounce) can whole kernel corndrained 1/2 teaspoon garlic salt 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 tablespoon vegetable oil 1 leekchopped 1 clove garlicchopped 1/2 (15 ounce) can black beans Mix the broth and water in a potand bring to a boil. Stir in the green bell peppertomatoesand corn. Season with garlic saltcayenne pepperand paprika. Reduce heat to lowand simmer 10 minutes. Transfer 1/2 the mixture to a blenderblend until smoothand return to pot. Heat the oil in a skillet over medium heat. Stir in the leek and garlicand cook 5 minutesuntil tender. Transfer to blender. Place black beans and about 1/2 cup(s) of the soup into blender. Blend until smooth. Mix into the soupand continue cooking 10 minutesuntil heated through.Carrot and Coriander Soup Recipe
=&0=&=&1=& 1 tablespoon olive oil 2 large onionschopped 5 medium carrotschopped 2 cloves garlicchopped 1 fresh red chile pepperchopped 3 (28 ounce) cans roma tomatoeswith juice 1 cup(s) vegetable stock 1 bunch chopped fresh cilantro 2 tablespoons balsamic vinegar 1 tablespoon white sugar 1 tablespoon brown sauce 1 tablespoon Worcestershire sauce salt and pepper to taste 1 cup(s) heavy cream Heat the olive oil in a large pot over medium heatand cook the onionscarrotsgarlicand chile pepper until tender. Mix in tomatoesvegetable stock1/2 the cilantrobalsamic vinegarsugarbrown sauceand Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to lowand simmer 30 minutes. Transfer the soup in batches to a blender or food processorand blend until smooth. Return to the potand continue cooking until heated through. Remove soup from heatand mix in the cream. Finely chop the remaining cilantroand mix into the soup to serve.Curried Cauliflower Soup With Red Pepper Puree Recipe
=&0=&=&1=& =&2=&1 large head cauliflowercut up into florets1 medium white onion Pam cooking spray (3 second spray)2 cup(s)s tropicana pure premium orange juice1 cup(s) fat-free chicken broth1 tablespoon curry powder1 medium red pepper1/2 cup(s) canned tomato juice1 tablespoon extra virgin olive oil” 1. For the Curried Cauliflower Soup: 2. Preheat oven to 350 degrees. 3. Spray cauliflower florets and onion with Pamseason with salt and pepper and place in a roasting pan. Roast for 30 minutesuntil well caramelized. Put into a large soup pot and add orange juicestockcurry powder and check for seasoning. Bring to a boilturn the heat down and simmer for 15 minutes. 4. Puree with an immersion blenderor in small batches in a blender. 5. Reheat just prior to serving. Garnish with Red Pepper Puree. 6. For the Red Pepper Puree: 7. Simmer all of the ingredients together until peppers are soft. 8. Puree in a blender until smooth. 9. Drizzle into the hot soup.Brandy
Pear-Almond Soup Recipe
=&0=&=&1=& 1/4 cup(s) cooking oil1/2 cup(s) minced onion1/2 cup(s) minced celery4 pearspeel/seed/core1/2 cup(s) blanched almonds1/2 cup(s) pear brandy or sherry4 cup(s) vegetable stock1 teaspoon fresh thyme1 tbsp fresh sageSalt and pepperto taste Heat oil in a wide pot and add onion and celery. Cook over medium heatstirring occasionallyuntil onion begins to brown. Add pears and almonds and cook together lightlyabout 3 minutes. Add brandy or sherry and cook about 3 minutes to allow alcohol to evaporate. Add stockherbssalt and pepper. Cook 40 minutes on medium heat. Set aside to cool. Transfer mixture to blender or food processor and blend well. Strain mixture back into saucepan and reheattasting and seasoning as necessary. Serve hot.Chicken Egg Cheese Soup Recipe
=&0=&=&1=& 12 cup(s) canned low-salt chicken broth2 chicken breast halves with skin and bones skin removed3 lrg carrots peeled1 lrg onion quartered1 celery stalk with leaves1 bay leaf1/3 cup(s) farina (instant Cream of Wheat)3 lrg eggs6 tbsp freshly grated Parmesan cheese1/4 cup(s) cold waterSalt and freshly-ground black pepper to tasteChopped fresh parsley for serving Combine first 6 ingredients in large pot. Bring to boil. Reduce heatcoverand simmer until chicken is cooked throughabout 25 minutes.Remove chicken and carrots from broth. Cut chicken into bite-size piecesdiscard bones. Thinly slice carrots. Discard onionceleryand bay leaf.Bring broth to boil. Gradually whisk in farinaboil until broth is very slightly thickened and smoothwhisking oftenabout 5 minutes.Whisk eggs4 tbsp cheeseand 1/4 cup(s) water in medium bowlgradually pour into boiling brothstirring constantly until small egg threads formabout 3 minutes. Add chicken and carrots to pot; simmer until heated throughabout 5 minutes.Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tbsp cheese and parsley.Gingered-Rice Chicken Soup Recipe
=&0=&=&1=& 1 tbsp each vegetable and sesame oil1 clove garlicminced3/4 teaspoon ground ginger4 cup(s) each chicken broth and water1 cup(s) long grain rice1 lb frozen chickencut into strips10 oz frozen petite peas,thawed4 tbsp lemon juice1/2 cup(s) chopped fresh parsleyor cilantro for garnish4 scallionsthinly slicedSalt and freshly ground black pepper to taste Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil.Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with saltpepper and lemon juice. Remove the soup from the heat and add parsley and scallions.Pear-Pineapple Soup Recipe
=&0=&=&1=& 1 pineapplepeeled3 pearspeeled2 cup(s) Chamomile tea1/2 cup(s) Muscat wineHoneyto taste1 lemon In a blender or food processor puree fruits. Strain through a fine sieve. Season to taste with teawinehoney and lemon juice. Serve cold garnished with pineapple leaves.3 Ring Adventure Soup Recipe
=&0=&=&1=& 2 quarts vegetable stock 9 ounces noodlesfresh or frozen 8 ounces frozen mixed vegetables 1 small zucchinicut chunky 1 small yellow squashcut chunky Salt and pepper to taste Basic Vegetable Stock 1 medium sweep potatopeeled 1 bunch celery 1 pound carrotsunpeeled 1 large onion 1 acorn squashpeeled 1 large applepeeled 1 medium pearpeeled 3 ounces tomato paste 1 small zucchiniunpeeled 1 small yellow squashunpeeled 1 medium turnippeeled 1 medium corn cob Sageto taste Thymeto taste Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients. Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boilreduce to simmer and cook until all vegetables are mushy. Allow to cookstrain vegetables through cheeseclothand discard “much,” retaining the broth. Makes about 2 quarts.