black bean soup

ingredients
1 cup tomato salsa
2 (15 1/2 oz) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
sour cream (optional)
cheese, shredded (optional)

directions
Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.  Stir in the beans and broth.  Bring the mixture to a boil, then lower the heat and simmer the soup, covered for 15 minutes.

Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it.  Return the pureed soup to the pot.  Stir in the lime juice and chopped cilantro and heat the mixture through.  Serve the soup warm, topped with a dollop of sour cream and sprinkled with cheese, if desired.  Makes 4 servings.

recipe from Family Fun magazine

makeover beef & potato soup

ingredients
1-1/2 lbs lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
5 medium potatoes, cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 tsp. dried basil
2 tsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
12 oz. reduced-fat process cheese (Velveeta), cubes
1-1/2 cups 2% milk
1/2 cup reduce-fat sour cream

directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;  drain.  Combine flour and 1 can broth until smooth.  Add to beef mixture.  Bring to a boil;  cook and stir for 2 minutes or until thickened.

Transfer to a 5-quart slow cooker.  Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.  Stir in cheese and milk.  Cover, cook 30 minutes longer or until cheese is melted.  Just before serving, stir in sour cream.

(tasteofhome.com/healthycooking  --  Slow-cooker easy, this coup is a Christmas Eve tradition after church services. -Sheila Hoderman-Berthold, N. Dakota)

butternut squash soup

 (Makes 6-8 servings, 1 cup each)

Ingredients:
1 3-pound butternut squash - peeled, seeded, and cut into 1-inch cubes (5-6 cups)
3 Tbsp. extra virgin olive oil
2 tsp. salt
Pinch of freshly ground black pepper
1 Tbsp. butter
1 large yellow onion, diced (about 1 1/2 cups)
1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage
6 cups chicken broth
Sprinkle freshly grated Parmesan cheese on top of each bowl

Preheat oven to 400 degrees F.  In a large bowl, toss the squash with 2 Tbsp. of the olive oil, 2 tsp. of the salt, and the pepper.  Place the squash on a rimmed baking sheet and roast in an oven for 15 minutes or until they are caramelized;  set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil oven medium heat.  Add the onion and sage and saute, stirring occasionally, until the vegetables are translucent and tender, 10 minutes.  Add the squash, broth, and the remaining salt and bring to a boil.  Lower heat and simmer for 30 minutes or until the liquid is flavorful.  Remove from heat.  Using a blender or a food processor, blend the soup in batches until smooth.  Return to the pot and keep warm.  Top with a little freshly grated Parmesan cheese.

(recipe from chocolateveggies.com)

roasted chicken noodle soup

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups cubed peeled potatoes
• 1 teaspoon salt
• 2 cups cubed cooked chicken breast
• 2 cups uncooked yolk-free wide noodles
• 1 cup fat-free evaporated milk

Directions

• In a stockpot, saute the onion, carrots and celery in oil for 5
• minutes or until tender. Add garlic; cook 1 minute longer. Stir in
• the flour, oregano, thyme and poultry seasoning until blended.
• Gradually add the broth, potatoes and salt; bring to a boil. Reduce
• heat; cover and simmer for 15-20 minutes or until potatoes are
• tender.
• Stir in chicken and noodles; simmer for 10 minutes or until noodles

tasteofhome - one-dish meals - april 2011

easy tortellini soup (healthy cooking feb/mar 2011)

1 large onion, chopped

2 tsp. olive oil

2 garlic cloves, minced

4 cans (14-1/2 oz. each) chicken broth

2 cans (14-1/2 oz.) diced tomatoes, undrained

1 large package (18 oz.) refrigerated cheese tortellini 

or tortellini or your choice

3 cups chopped fresh spinach

2 Tbsp balsamic vinegar

1/2 tsp. pepper

Shrdded Parmesan cheese, optional

1.  In a Dutch oven, saute onion in oil until tender.  Add garlic;  cook 1 minute longer.  Stir in broth and tomatoes.  Bring to a boil.   Reduce heat;  simmer, uncovered, for 10 minutes, stirring occasionally.

2.  Add tortellini;  cook for 7-9 minutes or until tender.  Stir in the spinach, vinegar and pepper.  Cook and stir until heated through and spinach is wilted.  Sprinkle with cheese.

spinach tortellini soup (allrecipes.com)

1 (10 ounces) package frozen chopped spinach

2 (14.5 ounce) cans chicken broth

1 (9 ounce) package cheese tortellini

1/4 tablespoon dried basil

1/4 tablespoon garlic powder

salt and pepper to taste

In a large pot over high heat, combine the spinach and chicken broth.  Heat to boiling, then reduce heat to low.  Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.  Season with basil, garlic powder, salt, and pepper.

zesty meatball soup

1 beaten egg

10 Keebler Zesta Wheat Crackers, finely crushed (1/3 cup)

1 TBLS grated Parmesan or Romano cheese

1 TBLS chopped fresh parsley

1/4 tsp pepper

1 lb. lean ground beef or turkey

2 small zucchini, chopped (2 cups)

1/2 cup chopped onion

2 cans (14 1/2 oz.) stewed tomatoes with Italian seasonings, cut up

1 can (15 oz.) tomato sauce with Italian seasonings

1 can (14 oz.) beef broth

1/2 cup uncooked dry small shell pasta

1. In a large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into thirty-six 1-inch meatballs.

2. Spray dutch oven with nonstick cooking spray. Cook meatballs, half at a time, in Dutch oven over medium-high heat for 6-8 minutes or until nor longer pink in center, turning occasionally. Remove meatballs from dutch oven.

3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.

Old-Time Beef Stew - Paula Deen

photo:  Food Network

• 
  
• 
  
• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.