Thursday, January 29, 2009

Hamburger Soup

Brown together: 1 lb. humburger and 1 medium onion.
Salt and pepper to taste. Put in large pot and cover with water.
Let cook on low heat for 1/2 hour. Add 3/4 c. chopped cabbage. Let
simmer about 15 minutes. Add 2 c. canned tomatoes or tomato juice.
Let cook on low heat 15 more minutes. Add 4 or 5 medium potatoes and 3 carrots.
Cook until done.

It is important that everything is cooked in the right order.

This is very good, and of course you ca put more water and veggies as needed.
I also don't put salt in it, as we try to not eat added salt.

from Mom

Delicious Banana Shake

2 bananas, sliced
2 c. fat-free milk
2 c. nonfat vanilla yogurt
1/2 c. pineapple juice
1 Tbsp honey
Makes 4 16oz servings

Processall ingredients in a blender until
smooth. Serve immediately.

this is good in helping reduce high blood pressure
It is very good.

-from Mom

Friday, January 9, 2009

Homemade Chicken Broth

5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water

Combine in a large stock pot all chicken parts if cut up or 2 the whole chickens along with all other ingredients. Bring to boil over high heat. Skim any foam, and simmer on med/low for 1 1/2 to 2 hours. Skim fat from top, Strain and cool. Refrigerate for 2 days, or freeze.

Yield: 4 to 5 quarts

Salsa Chicken Soup

4 boneless chicken breasts
1 tsp garlic powder
1 tblsp cumin
½ tsp chili powder
1-49 oz can chicken broth
1-16 oz jar mild or medium chunky salsa
1-15 oz can black beans, drained
1 bag tortilla chips
shredded cheese
sour cream

Dice chicken breasts into 1 inch cubes. Add chicken, garlic, cumin, chili powder, chicken broth, salsa, corn, and black beans into crock pot. Cook on high 3-4 hours or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining sour cream, cheese and tortilla strips (if desired).

Salsa Bean Soup

1 tsp veggie oil
1 tblsp minced garlic
2 c water
½ tsp chili powder
3 cans black beans, drained
1-8 oz bottle salsa
1 tblsp lime juice
½ c cheese

Heat oil; add garlic and sauté for 1 minute. Stir in water, chili powder, beans and salsa. Bring to a boil and reduce heat. Simmer. Place 3 cups of the black bean mixture in blender and process until smooth. Return to pan. Stir in lime juice; simmer for 10 minutes. Remove from heat and sprinkle with cheese.

Corn Chowder

10 oz. corn
½ c. cubed potato
½ c. onion
1/3 c. water
2 tsp. chicken bouillon
¼ tsp. pepper
1 ¾ c. milk
1 tblsp butter
2 tblsp. Flour

Combine corn, potato, onion, water, bouillon and pepper. Bring to boil and reduce heat. Cover and simmer about 10 minutes. Stir in 1 ½ c. of the milk and the butter. Combine the remaining milk and flour. Stir milk / flour mixture into corn mixture. Cook and stir until thick and bubbly.

Clam Chowder

4 potatoes, cubed
2 onions, chopped
½ c. butter
¾ c. flour
2 quarts milk
3 cans chopped clams
1 tsp. sage
1 tsp. thyme
½ tsp. celery salt
½ tsp. pepper

Cook potatoes until tender. Sauté onions in butter. Add flour and mix until smooth. Stir in milk. Cook over medium heat stirring constantly until thick and bubbly. Add potatoes. Add clams and remaining ingredients.

Thursday, January 8, 2009

Creamy Potato

Bear Creek Soup Mix

Follow the recipe on the packet or can.
If you want something more than just a wonderful potato soup, you can add; corn, ham, sausage, cheese (i usually use cheddar), broccoli, peas, clams, mushrooms, asparagus, green pepper. Or use your imagination and add whatever you think would taste good in potato soup. The soup mix has potato chunks in it. Sometimes I add a few more pre-cooked pieces of potato.

Tuesday, January 6, 2009

Enchilada Soup

1 (4 oz) can diced green chilies
1 clove garlic, minced
1 can chicken broth (10 oz)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
4 chicken breasts cut into 1 inch cubes
1 can diced tomatoes (15 oz)
1 can green enchilada sauce (10 oz)
1 medium onion chopped
1 bay leaf
1 pkg frozen corn (small)

Put all ingredients in the crock pot and cook 4-6 hours on High or 6-8 hours on Low. Serve with smashed tortilla chips, sour cream, cheese, and avocado.

(I was in a hurry tonight and put it all in a pot on the stove and cooked it until the chicken was done- about 45 minutes and it worked fine. You just have to keep an eye on it and stir it so it doesn't burn)


Sunday, January 4, 2009

january theme

Since we had so few posts for December, I'll keep the theme of soups for one more month. I know I have some good soup recipes, but I was too Christmas-ed out in December to think about posting them.