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*~ Soups ~*

Posted by on Oct. 21, 2010 at 5:23 PM
  • 87 Replies
1 mom liked this


  Hearty Chicken Vegetable Soup


Hearty Chicken Vegetable Soup Recipe

  • 20 Servings
  • Prep: 25 min. Cook: 40 min.

Ingredients

  • 3 large green peppers, chopped
  • 3 large onions, chopped
  • 2 tablespoons canola oil
  • 3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 4 cups fresh or frozen corn
  • 3 cups cubed cooked chicken
  • 3 large potatoes, diced
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 2 cups water
  • 1 cup frozen peas
  • 1 cup frozen chopped okra
  • 1/2 cup sugar
  • 3 jalapeno peppers, chopped
  • 1/4 cup white vinegar
  • 3 to 4 tablespoons salt

Directions

  • In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Yield: 5 quarts.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1 cup) equals 199 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 1,360 mg sodium, 33 g carbohydrate, 5 g fiber, 11 g protein.

by on Oct. 21, 2010 at 5:23 PM
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Replies (1-10):
dntbgmeb4cofe
by on Nov. 9, 2010 at 10:59 PM

FAST AND EASY SPICY VEG SOUP (MADE WITH RAGU)

 

3boyz1princess
Posted by 
 on Oct. 24, 2009 at 12:13 AM

1LB GROUND BEEF

1C CHOPPED ONION

2 GARLIC CLOVES

1 30 oz JAR OF GARDEN STYLE RAGU SAUCE

1 10 1/2 oz CAN BEEF BROTH

2C WATER

1t SUGAR

1t SALT

1/2t PEPPER

1 10oz CAN ROTEL

1 16oz PK FROZEN MIXED VEG

Cook first 3 ing in skillet until meat is fully cooked then add to the pot.

In a pot add spaghetti sauce and next 5 things.  Bring to a boil then cover and reduce heat cook for 20 min.  Then stir in rotel and frozen veg and return to a boil and cook 10-12 min.

then serve...YUM YUM AND MY KIDS LOVE IT...

ITS NOT REAL SPICY DON'T WORRY.

dntbgmeb4cofe
by on Nov. 10, 2010 at 12:01 AM

potato soup 

 

 

  • MaMaLaLa369
  • by   on Oct. 28, 2009 at 11:44 AM
  • i've been doing that a lot here recently. i freeze in single servings though since my husband refuses to eat most leftovers, but i have tons of options for lunches for my toddler and i! last week i made lentil soup, potato broccoli and cheese soup, and chicken & dumplings in the crock pot. here's the recipe for the potato soup since that was absolutely delish!

    Ingredients

    • 2 cups chopped onion
    • 2 tablespoons margarine
    • 2 1/2 pounds peeled and cubed potatoes
    • 5 cups boiling water
    • 4 cubes chicken bouillon (i used chicken broth instead of water and boullion)
    • 3 cups fresh broccoli, cooked and drained
    • salt and pepper to taste
    • 3 cups shredded Cheddar cheese
    • i added a few cloves of garlic
    • and i added carrots for extra color and veggies

      Directions

      1. In a large stock pot saute onion and garlic in butter. Add potatoes, carrots,water and bouillon cubes (or broth). Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
      2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. just add the broccoli in after about 5-10 minutes of the potatoes cooking- no need to waste another pan.
      3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
      4. Add cheese and heat soup through until cheese is melted. Serve warm.
dntbgmeb4cofe
by on Nov. 10, 2010 at 12:36 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:29 AM
  • One of the first things you learn in the restaurant business is never to let a cream soup come to a boil, 'cause it will "break," or separate. A gentle simmer is all it needs.

    Broccoli Cheese Soup

    Serves: 8

    Cooking Time: 45 min

    Ingredients
    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup all-purpose flour
    • 1/4 cups ready-to-use chicken broth
    • 2 bunches broccoli, trimmed and chopped
    • 1 small onion, diced
    • 1 teaspoon black pepper
    • 1 cup (½ pint) heavy cream
    • 3 cups (12 ounces) shredded Cheddar cheese
    Instructions
    1. In a small bowl, combine the butter and flour; set aside. 

    2. In a soup pot, combine the broth, broccoli, onion, and pepper and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the broccoli is tender. 

    3. Stir in the butter mixture until the soup has thickened. 

    4. Slowly stir in the heavy cream, mixing well. 

    5. Add the cheese one cup at a time, mixing well after each addition, until the cheese is melted.
    Notes

    Serve the soup in edible bread bowls that you make by cutting a circle out of the top of kaiser rolls and hollowing them out. Ladle the soup into the bread bowls and garnish with additional shredded Cheddar cheese. It's so easy to make this into a real "wow!"

dntbgmeb4cofe
by on Nov. 10, 2010 at 12:37 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:30 AM
  • Ingredients
    • 1/2 cup (1 stick) butter, melted
    • 1/2 cup all-purpose flour
    • 3 cans (14-ounces each) ready-to-use chicken broth
    • 1/2 pound cremini mushrooms, trimmed and thinly sliced
    • 1/2 pound shiitake mushrooms, trimmed and thinly sliced
    • 1 medium onion, diced
    • 1 teaspoon black pepper
    • 1 cup heavy cream
    • 8 ounces Brie cheese, cut into 1/2-inch chunks
    Instructions
    1. In a small bowl, combine the melted butter and the flour; blend until smooth then set aside.
    2. In a soup pot, combine the chicken broth, cremini and shiitake mushrooms, onion, and black pepper; bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the mushrooms are tender.
    3. Add the butter mixture, stirring until the soup is thickened. Slowly stir in the heavycream, mixing well (see Tip). Add the cheese, stirring constantly, until melted. Serve immediately.
dntbgmeb4cofe
by on Nov. 10, 2010 at 12:38 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:31 AM
  • Cheesy Potato Soup

    Serves:

    10
    Ingredients
    • 4 (14-ounce) cans ready-to-serve chicken broth
    • 2 cups (1 pint) half-and-half
    • 1/2 cups instant mashed potato flakes
    • 4 cups (16 ounces) shredded sharp Cheddar cheese, divided
    • 1/2 teaspoon black pepper
    • 2 scallions (green onions), thinly sliced
    Instructions
    1. In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese, and the pepper; mix well. Bring to a boil over medium-high heat and cook for 2 to 3 minutes, or until thickened, stirring constantly.
    2. Top with the remaining 1/2 cup cheese and the scallions. Serve immediately
dntbgmeb4cofe
by on Nov. 10, 2010 at 12:38 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:31 AM
  • Chick Pea and Pasta Soup

    Serves:

    6

    Cooking Time: 25 min

    Ingredients
    • 1 tablespoon vegetable oil
    • 2 medium-sized onions, chopped
    • 1 garlic clove, minced
    • 3 (14-ounce) cans ready-to-use chicken broth
    • 1 (15-ounce) can chick peas (garbanzo beans), undrained
    • 2 cups chopped cooked chicken
    • 1 cup uncooked ditalini or other medium-sized pasta shape
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    Instructions
    1. In a large soup pot, heat the oil over medium heat. Sauté the onions and garlic for 3 to 5 minutes, or until tender. 

    2. Add the remaining ingredients and cook for 12 to 15 minutes, or until the pasta is tender. Serve immediately.

dntbgmeb4cofe
by on Nov. 10, 2010 at 12:38 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:32 AM
  • Chicken & Wild Rice Soup

    Serves:

    6
    Ingredients
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 1 cup shredded carrots
    • 5 cups water
    • 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix, seasoning packet reserved
    • 1 (10-ounce) package frozen chopped broccoli
    • 2 cups chopped cooked rotisserie chicken
    • 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
    • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
    Instructions
    1. Heat oil in a soup pot over medium heat. Add onion and carrots, and sauté 5 minutes.
    2. Add water, seasoning packet from the rice, plus the broccoli, and chicken. Bring to a boil then stir in rice; reduce heat, cover, and cook 5 minutes.
    3. Add cheese and soup; cook, stirring constantly, 5 minutes, or until cheese melts. Serve immediately
dntbgmeb4cofe
by on Nov. 10, 2010 at 12:38 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:33 AM
  • Chicken Noodle Soup

    Serves:

    6

    Cooking Time: 3 hr 30 min

    Ingredients
    • 1 (3- to 3½-pound) chicken, cut into 8 pieces
    • 3 carrots, cut into 1-inch pieces
    • 3 ribs celery, cut into 1-inch pieces
    • 1 medium onion, quartered
    • 8 cups water
    • 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 2 cups cooked egg noodles
    Instructions
    1. In a soup pot, combine all the ingredients and bring to a boil over high heat. 

    2. Reduce the heat to medium-low, cover, and simmer for 21/2 to 3 hours, or until the chicken easily falls off the bones. 

    3. Remove the chicken from the pot. Allow the chicken to cool slightly, then remove the skin and bones and cut the meat into bite-sized pieces; discard the skin and bones. 

    4. Return the chicken to the pot, add the noodles, and cook over medium heat until heated through.

dntbgmeb4cofe
by on Nov. 10, 2010 at 12:39 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:33 AM
  • Chili Beef Soup

    Serves:

    6

    Cooking Time: 35 min

    Ingredients
    • 1/2 pound ground beef
    • 1 medium-sized onion, chopped
    • 1 (14-1/2-ounce) can diced tomatoes, undrained
    • 1/2 cups water
    • 1 (16-ounce) can kidney beans, undrained
    • 1 (8-ounce) can whole kernel corn, drained
    • 1 (8-ounce) can tomato sauce
    • 1 teaspoon chili powder
    Instructions
    1. In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly. 
    2. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.
dntbgmeb4cofe
by on Nov. 10, 2010 at 12:39 AM

  • sweet_bumblbee
  • by   on Oct. 28, 2010 at 10:35 AM
  • Chinese Chicken Soup

    Serves: 10

    Ingredients
    • 4 (14-ounce) cans reduced-sodium chicken broth
    • 1 cup water
    • 1 tablespoon light soy sauce
    • 1 cup sliced fresh mushrooms
    • 1 (8-ounce) can sliced water chestnuts, drained
    • 11 (8-ounce) can sliced bamboo shoots, drained
    • 1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
    • 1/4 pound uncooked spaghetti, broken in half
    • 1 cup fresh snow peas, trimmed
    • 2 scallions, sliced
    Instructions
    1. In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.
    2. Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until the pasta is cooked, stirring occasionally. 
    3. Top each serving with sliced scallions
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