Recipes

Surprise Bean Soup

Surprise Bean Soup

My hubby took my bean soup recipe andadded his favorite ingredient…peanut butter!
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet over medium heat, cook bacon until crisp; drain.
  • Return bacon to skillet; stir in onion, carrot and celery, cooking until onion is translucent.
  • In a large stockpot over medium heat, stir together bacon mixture, tomato sauce, diced tomatoes, chicken broth and beans until hot and bubbly.
  • Stir in peanut butter and pepper until well combined.
  • Serve immediately.
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Course; Soup

Chicken & Dumplin’ Soup

Chicken & Dumplin’ Soup

This is truly comfort food at its finest.And with the help of refrigerated biscuits, it couldn’t be easier!
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Ingredients

  • 10-3/4 oz. can cream of chicken soup
  • 4 c. chicken broth
  • 4 boneless skinless chicken breasts, cooked and shredded 2 15-oz. cans mixed vegetables
  • 2 12- oz. tubes refrigerated biscuits quartered

Instructions

  • Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth.
  • Stir in chicken and vegetables; bring to a boil.
  • Drop biscuit quarters into soup; cover and simmer for 15
  • minutes.
  • Remove from heat.
  • Let stand 10 minutes before serving.
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Course; Chicken / Soup

Kielbasa Soup

Kielbasa Soup

My mom made up this recipe one eveningwhen there wasn’t a lot to eat in the house. It has since become a favoritecomfort food!
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Equipment

  • stockpot

Ingredients

Instructions

  • In a stockpot, combine all ingredients except potatoes.
  • Cover ingredients with water; bring to a boil.
  • Cover, reduce heat and simmer for 1-1/2 to 2 hours.
  • Add potatoes during last 30 minutes of cook time.
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Course; Soup

Green Pepper Soup

Green Pepper Soup

Fall brings thoughts of a bountifulharvest with gardens and roadside stands overflowing with fresh vegetables…andthis hearty soup.
Couverts8
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Equipment

  • stockpot

Ingredients

Instructions

  • In a stockpot over medium heat, brown beef; drain.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat; cover and simmer for 30 to 40 minutes, until peppers are tender.
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Course; Beef / Soup

Chicken Noodle Gumbo

Chicken Noodle Gumbo

This colorful dish makes enough to feed awhole bunch of hungry folks! Look for the “gumbo blend”
of frozen vegetables at the market.
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Ingredients

Instructions

  • Place chicken, broth and tomatoes in a large soup pot.
  • Bring to a boil over medium heat.
  • Reduce heat;
  • simmer 10 minutes.
  • Add frozen vegetables, uncooked pasta and seasonings.
  • Return to a boil.
  • Cover and simmer one hour.
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Course; Chicken / Soup

Spicy Sausage Chowder

Spicy Sausage Chowder

This easy recipe has become a staple inour household during the holidays. Just add all ingredients to the slow cookerand leave it to work its magic!
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet over medium heat, cook sausage until golden; drain.
  • In a slow cooker, stir in sausage and remaining ingredients.
  • Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4
  • hours.
  • Serve with Tortilla Crisps.

Notes & Wine Advice

Tortilla Crisps:

4 whole-wheat tortillas olive oil
Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.
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Course; Soup

Jok

Jok

Rice Porridge
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Ingredients

Rice:

  • two cups jasmine is used traditionally, but other typesof rice are also fine
  • Vegan chicken stock or regular vegetable stock: three-four liters

Suggested toppings:

  • Crumbled tofu with soy sauce and garlic fried
  • Sliced mushrooms with soy sauce and garlic fried
  • Spring onions sliced
  • Fresh ginger matchsticks
  • Leafy greens spinach, cabbage, or spring greens
  • Carrot grated

Instructions

  • Bring 3 liters of stock to a boil in a pan –make it upright in the pan if using stock cubes/powder.
  • Rinse jasmine rice thoroughly until the water runs clear in a sieve.
  • Toss in the rice and carry to a low simmer.
  • With the lid on, cook for about 90 minutes.
  • Turn off the stove when the rice begins to break down and resembles a soupy porridge consistency.
  • Serve with a range of delicious toppings in a dish.
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Course; Breakfast / Rice

Chili Verde

Chili Verde

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Equipment

  • Saucepan

Ingredients

  • 2 small zucchini cut into 1⁄2-inch pieces (2 cups)
  • 1 large green bell pepper cut into 1⁄2-inch pieces (11⁄2 cups)
  • ½ lb small red potatoes cut into 1⁄2-inch pieces (11⁄2 cups)
  • 2½ cups water
  • ½ cup salsa verde from 12- to 16-oz jar
  • 1 can 15.5 oz white or yellow hominy, drained, rinsed
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 teaspoons chili powder
  • ¼ cup sour cream

Instructions

  • In 3-quart saucepan, mix all ingredients except sour cream.
  • Heat to boiling over high heat.
  • Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
  • Top individual servings with 1 tablespoon sour cream.

Notes & Wine Advice

This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.

Nutrition values

Calories: 170 kcal
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Course; Chili / Vegetables
Diets; Vegetarian

Chili Blanco

Chili Blanco

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Equipment

  • Saucepan

Ingredients

  • 1 cup chopped onions 2 medium
  • 2 cloves garlic finely chopped
  • 2 cans 15.5 oz each great northern beans, drained, rinsed
  • 1 can 11 oz white shoepeg corn, undrained
  • 1 can 4.5 oz chopped green chiles, undrained
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups water
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese 2 oz, if desired
  • 1/2 cup broken tortilla chips if desired

Instructions

  • Spray 3-quart saucepan with cooking spray; heat over medium-high heat.
  • Add onions and garlic; cook and stir 1 minute.
  • Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 15 minutes, stirring occasionally, to blend flavors.
  • Remove from heat.
  • Stir in cilantro.
  • To serve, place 2 tablespoons cheese in each individual soup bowl.
  • Spoon chili over cheese; top with tortilla chips.

Notes & Wine Advice

If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.

Nutrition values

Calories: 430 kcal
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Course; Chili / Vegetables
Diets; Low Fat / Vegetarian