Recipes
Soybean-Squash Soup
Soybean-Squash Soup
Equipment
- 5-quart Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped (1 cup)
- 2 cloves garlic finely chopped
- 1 small butternut squash about 1¼ lb, peeled, seeded and cubed (about 3 cups)
- 1 can black soybeans drained, rinsed
- 1 can diced tomatoes undrained
- 1 tablespoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 cup vegetable broth or water
Instructions
- In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
- Add onion and garlic; cook Minutes, stirring frequently, until onion is tender.
- Stir in remaining ingredients.
- Heat to boiling.
- Reduce heat; cover and simmer 40 minutes or until squash is tender.
Nutrition values
Calories: 280 kcal
————————————————————————————————–
Lentil-Vegetable Soup
Lentil-Vegetable Soup
Equipment
- 3-quart saucepan
Ingredients
- 1 large onion chopped (1 cup)
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 cloves garlic finely chopped
- 1 can 6 oz spicy tomato juice
- 3 cups water
- 1 cup 8 oz dried lentils, sorted, rinsed
- 2 cups diced tomatoes from 28-oz can, undrained
- 1 can 4.5 oz chopped green chiles, undrained
- 1 cup fresh or frozen whole kernel corn
- 2 small zucchini cut into julienne strips (2 cups)
Instructions
- In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling.
- Reduce heat; cover and simmer 5 minutes.
- Stir in water, lentils, tomatoes and chiles.
- Heat to boiling.
- Reduce heat; cover and simmer 20 minutes.
- Stir in corn.
- Cover; simmer 10 minutes.
- Stir in zucchini.
- Cover; simmer about 5 minutes longer or until lentils and zucchini are tender.
Nutrition values
Calories: 190 kcal
————————————————————————————————–
Wild Rice Soup
Wild Rice Soup
Equipment
- 3-quart saucepan
Ingredients
- 2 tablespoons butter
- 2 medium stalks celery sliced (1 cup)
- 1 medium carrot coarsely shredded (1 cup)
- 1 medium onion chopped (½ cup)
- 1 small green bell pepper chopped (½ cup)
- ¼ cup Original Bisquick or Bisquick Heart Smart mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme leaves if desired
- 1 cup water
- 1 can 10½ oz condensed chicken broth
- 1½ cups canned or frozen cooked wild rice
- 1 cup half-and-half
- ⅓ cup slivered almonds toasted*
- ¼ cup chopped fresh parsley
Instructions
- In 3-quart saucepan, melt butter over medium-high heat.
- Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
- Stir in Bisquick mix, salt, pepper and thyme.
- Stir in water, broth and wild rice.
- Heat to boiling, stirring frequently.
- Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
- Stir in half-and-half, almonds and parsley.
- Heat just until hot (do not boil).
Notes & Wine Advice
To toast almonds, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.
Healthy twist :
To cut down on fat and calories, spray the saucepan with cooking spray before heating and omit the butter. Use Bisquick Heart Smart mix, substitute 1 cup evaporated fat-free milk for the half-and-half and decrease almonds to 3 tablespoons.Nutrition values
Calories: 320 kcal
————————————————————————————————–
Apple, Cinnamon And Butternut Squash Soup
Apple, Cinnamon And Butternut Squash Soup
Equipment
- Dutch oven
Ingredients
- 8 cups cubed seeded and peeled butternut squash (2 medium)
- 1 large apple peeled, chopped
- 1 large onion cut into 1-inch pieces
- 2 tablespoons packed brown sugar
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon pepper
- 3 cups chicken broth from 32-oz carton
- ¾ cup milk
- 1 container 6 oz Greek fat-free plain yogurt
- 2 tablespoons chopped fresh chives
Instructions
- In Dutch oven or stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
- Add broth.
- Cover; heat to boiling over medium-high heat.
- Reduce heat; simmer about 20 minutes or until squash is tender.
- In blender or food processor, place one-third of mixture.
- Cover and blend until smooth; return to Dutch oven.
- Repeat twice to blend remaining soup.
- Stir in milk and yogurt.
- Heat over low heat, stirring occasionally, just until thoroughly heated.
- Serve soup topped with chives.
Notes & Wine Advice
Time-saver:
Purchase already peeled and cut-up squash if available at your grocery store. Or, you can use a swivel-headed peeler and make quick work of peeling the squash.Quick Variation:
To make this recipe meatless, use vegetable broth in place of chicken broth.Nutrition values
Calories: 130 kcal
————————————————————————————————–
New England Clam Chowder
New England Clam Chowder
Equipment
- 3-quart saucepan
Ingredients
- 4 slices bacon cut into ½-inch pieces
- 1 medium onion chopped (½ cup)
- 1 medium stalk celery sliced (½ cup)
- 2 cans 6½ oz each minced or chopped clams, drained, ¼ cup liquid reserved
- 2¾ cups milk or half-and-half
- 2 medium potatoes peeled, diced (2 cups)
- ¼ teaspoon salt
- Dash pepper
- ¼ cup all-purpose flour
- Chopped fresh parsley if desired
Instructions
- In 3-quart saucepan, cook bacon, onion and celery over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain.
- Stir clams, reserved clam liquid, ¾ cup of the milk, the potatoes, salt and pepper into bacon and onion.
- Heat to boiling.
- Reduce heat; cover and simmer about 15 minutes or until potatoes are tender.
- ln medium bowl, beat remaining 2 cups milk and the flour with whisk until smooth and blended.
- Stir into clam mixture.
- Heat to boiling, stirring frequently.
- Boil and stir 1 minute or until thickened.
- Sprinkle each serving with parsley.
Notes & Wine Advice
Quick Variation:
If desired, substitute 1 pint shucked fresh clams with their liquid for the canned clams. Chop the clams and stir in with the potato in step 2.
————————————————————————————————–
Fish And Vegetable Soup
Fish And Vegetable Soup
Equipment
- 3-quart saucepan or Dutch oven
Ingredients
- 1 tablespoon butter
- ¼ cup chopped onion
- 1 clove garlic finely chopped
- 3½ cups chicken broth from 32-oz carton
- 1 cup thinly sliced carrots
- 1 cup frozen cut green beans
- ½ cup frozen whole kernel corn
- ½ teaspoon salt
- ½ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- ⅛ teaspoon pepper
- 1 lb firm white fish fillets such as cod, haddock, halibut or orange roughy, cut into 1-inch cubes
Instructions
- In 3-quart saucepan or Dutch oven, melt butter over medium heat.
- Add onion and garlic; cook and stir 2 to Minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish.
- Heat to boiling.
- Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition values
Calories: 190 kcal
————————————————————————————————–
Hearty Seafood Stew
Hearty Seafood Stew
Equipment
- 4-quart Dutch oven
Ingredients
- 2 tablespoons vegetable oil
- 2 medium carrots thinly sliced (1 cup)
- 2 medium stalks celery sliced (1 cup)
- 1 large onion chopped (1 cup)
- 1 clove garlic finely chopped
- 1 can stewed tomatoes undrained
- 2 cups water
- 1 medium potato cut into ½-inch pieces
- 1 tablespoon beef bouillon granules
- 1 lb cod or other medium-firm fish fillets cut into 1-inch pieces
- 8 oz uncooked medium shrimp thawed if frozen, peeled, deveined
- 1 can great northern beans drained, rinsed
- 1 small zucchini cut in half lengthwise, then crosswise into slices
- 1 teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
- ½ teaspoon pepper
Instructions
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are tender.
- Stir in tomatoes, water, potato, and bouillon.
- Heat to boiling.
- Reduce heat; cover and simmer 20 minutes, stirring occasionally.
- Stir in cod, shrimp, beans, zucchini, thyme and pepper.
- Heat to boiling.
- Reduce heat; cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink.
- Serve topped with parsley if desired.
Nutrition values
Calories: 290 kcal
————————————————————————————————–
Two-Potato Ham Chowder
Two-Potato Ham Chowder
Equipment
- 3-quart saucepan
Ingredients
- ½ cup chopped leek or onion
- 2 cups reduced-sodium chicken broth from 32-oz carton
- 2 medium baking potatoes peeled, each cut into 6 pieces
- 2 cups cubed ½-inch peeled dark-orange sweet potatoes (about 2 medium)
- 1 cup diced cooked ham from 8-oz package
- 1 cup frozen sweet peas from 12-oz bag
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup half-and-half or milk
Instructions
- Spray 3-quart saucepan with cooking spray; heat over medium heat.
- Add leek; cook and stir about Minutes or until softened.
- Increase heat to high.
- Add broth and baking potatoes.
- Heat to boiling.
- Reduce heat; cover and gently simmer 5 minutes.
- Add sweet potatoes.
- Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.
- Using slotted spoon, remove baking potatoes from saucepan; place in blender.
- With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan.
- Cover blender; puree potato mixture until smooth.
- Return mixture to saucepan.
- Stir in remaining ingredients.
- Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.
Notes & Wine Advice
Time-saver:
This is a great soup to take to work for lunch. Pour leftovers into microwavable containers. Cool slightly; cover and refrigerate.————————————————————————————————–
Cuban Black Bean Soup
Cuban Black Bean Soup
Equipment
- 4-quart Dutch oven
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion 1 large
- 3 cloves garlic finely chopped
- 1 bag dried black beans sorted, rinsed (2 cups)
- 1 cup finely chopped cooked ham
- 3 cups beef broth from 32-oz carton
- 3 cups water
- ¼ cup dark rum or apple cider
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano leaves
- 1 medium green bell pepper chopped (1 cup)
- 1 large tomato chopped (1 cup)
- Chopped hard-cooked eggs if desired
- Additional chopped onion if desired
Instructions
- In 4-quart Dutch oven or saucepan, heat oil over medium heat.
- Add 1 cup onion and the garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
- Stir in all remaining ingredients except eggs and additional onion.
- Heat to boiling.
- Boil 2 minutes.
- Reduce heat; cover and simmer about 2 hours or until beans are tender.
- Serve soup topped with eggs and onion.
Nutrition values
Calories: 290 kcal