Soups

[erei28]

 All Soup Recipes go here, be sure to share yours!!!

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[erei28]

 Lentil Soup

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Lentil Soup

[viking95]

Stuffed Pepper Soup

1 lb ground beef
□   1 envelope dry onion soup mix
□   1 can (14.5 ounces) diced tomatoes
□   1 can (15 ounces) tomato sauce
□   1 cup cooked white rice
□   2 large green bell peppers, chopped
□   1 beef bouillon cube
□   1/8 cup packed brown sugar
□   2 tablespoons apple cider vinegar
□   1 1/4 cups water
□   mozzarella cheese for finishing (optional)

In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.

Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.

Scoop into bowls and sprinkle with mozzarella cheese.

Makes 5 servings.

[tericared]

Chicken and Couscous Soup

Serves 6

1 tablespoon olive oil
1 onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 celery sticks, sliced
2 zucchini, sliced
2 small carrots, sliced
4 cups chicken stock
2 chicken breast fillets
1/2 cup instant couscous
2 tablespoons fresh parsley, chopped

1. Heat the oil in a large pan. Add the onion and cook over medium heat for 10 minutes or until very soft, stirring occasionally. Add the cumin, paprika, ginger, and garlic and stir, cooking for 1 minute longer.
2. Add celery, carrot, zucchini and stir to coat with the spices. Stir in the stock. Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, or until vegetables are tender.
3. Add the chicken to the pan and cook for about 5 minutes, or until the chicken is just tender; don't overcook. Stir in couscous and chopped parsley and serve. (Add the couscous to the soup just before serving because it absorbs liquid quickly and becomes very thick.)

Per serving: 170 calories, 5.5 g fat, 37 mg cholesterol, 210 g sodium.

[tericared]

Tex-Mex Corn Soup

Serves 8

1 tablespoon margarine
1/2 cup onion, chopped
1 cup red bell pepper, chopped
1 teaspoon red pepper flakes, crushed
4 cups chicken stock or chicken or vegetable broth (reduce your salt intake by using the low-salt variety)
1 17-ounce can creamed corn, including liquid
1 16-ounce can whole kernel corn, including liquid
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Melt margarine in a large saucepan. Add onion, red bell pepper, and red pepper flakes.
2. Sauté until tender, stirring occasionally, for about 2 minutes.
3. Stir in chicken stock and both cans of corn. Continue cooking until the soup is very hot. Add salt and pepper.Serve immediately.

Per serving: 110 calories, 3 g fat, 0 mg cholesterol, 455 mg sodium.

[tericared]

Butternut-Beef Chili

Serves 6

1 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
3 cups chopped tomato (about 2 large)
3 cups chopped peeled butternut squash (about 1 small)
3 cups water
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 16-ounce can kidney beans, drained
2 garlic cloves, minced
1/2 cup small pitted ripe olives
2 to 3 tablespoons minced, seeded jalapeño pepper
6 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro

1. Combine the first three ingredients in a large pan or Dutch oven, and cook over medium-high heat until browned, stirring to crumble. Drain well and return meat mixture to pan.
2. Stir in tomato and next nine ingredients (squash through garlic); bring to a boil. Reduce heat and simmer 20 minutes or until squash is tender, stirring occasionally.
3. Stir in olives and jalapeño pepper. Cook 5 minutes.
4. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1 teaspoon cilantro.

Per serving: 262 calories, 6.8 g fat; 444 mg sodium.