How to Make Easy Meals

Archive for the ‘Soup’ Category

Ingredients:

1/2 cup onion, chopped fine
1/4 cup butter
1 (14.5 ounce) can chicken broth
1 cup potato, peeled and cubed
2 ribs of celery, chopped
2 carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon pepper
1/4 cup all purpose flour
2 cups milk
1 (8 ounce) package of sharp Cheddar cheese, shredded
1 (6 ounce) can crabmeat, drained and flaked
1 cup shrimp, peeled, deveined and cooked

Instructions:

Place the butter into a soup pot over medium heat.  Allow the butter to completely melt.  Add the onion and cook, stirring occasionally for 5 minutes or until tender.  Pour in the both.  Add the potatoes, celery and carrots.  Pour in the Clamato juice and stir to combine.  Sprinkle in the lemon pepper and stir to blend the ingredients together well.  Bring soup to a rapid boil.  Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender.  Place the flour and milk together in a small bowl. Whisk until completely combined. Turn the heat back up to medium.  Add the mixture to the soup.  Bring the mixture back to a rapid boil.  Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking.  Once thick reduce the heat to low and add the cheese, crabmeat and shrimp.  Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.

Ingredients:

1 egg
1/2 cups soft bread crumbs
2 Tbsp Parmesan cheese
1 Tbsp onion, chopped fine
1 Tbsp fresh parsley, snipped
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 pound lean ground beef
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can no salt stewed tomatoes, do not drain
1 (14 ounce) can beef broth
1 (9 ounce) package frozen Italian green beans
1 cup fresh mushrooms, sliced
1 1/2 tsp. Italian seasoning
2 cups water

Instructions:

Break the egg into a large mixing bowl and beat slightly.  Add the bread crumbs, cheese and onion to the egg.  Stir slightly to combine.  Sprinkle in the parsley, garlic powder and cayenne pepper being sure to mix well to incorporate.  Place the ground beef into the bowl and mix with your hands until all the ingredients are incorporated throughout the beef.  Roll the meat mixture into meatballs.  Place the oven temperature on 375 degrees and allow the oven to heat up.  Spray a 2 quart casserole dish with a non stick cooking spray.  Place the meatballs into the prepared dish.  Place in the oven for 18 minutes or until the meat is browned completely through.  Drain the fat off completely and set aside.  Place the garbanzo beans in a large saucepan.  Add the tomatoes, beef broth, green beans, mushrooms and sprinkle all with the Italian seasoning.  Pour in the 2 cups of water.  Place the saucepan over medium high heat and bring the water to a steady boil.  Reduce the heat to low, cover and continue cooking 12 minutes.  Add the meatballs to the sauce pan and cook an addition 8 minutes or until the meatballs are heated through.

Ingredients:

2 cloves garlic
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound of ground turkey
1 onion, chopped
3 cups low-sodium chicken broth
1 (16 ounce) can kidney beans, drained

Instructions:

Place the olive oil in a soup kettle over medium high heat.  Break up the ground turkey in the bottom of the kettle.  Add the onion and stir to combine.  Allow the mixture to cook 7 minutes. Place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes into the blender.  Blend together until mixture becomes juice consistency.  Pour into the kettle.  Continue cooking 7 minutes.  Pour in the 1 cup of tomatoes and the chicken broth.  Stir well to incorporate all the ingredients together.  Cover the kettle and simmer 30 minutes.  Add the beans and continue cooking 10 minutes longer.

This recipe is rich in vegetables and is low in saturated fats.  You can also use left over turkey in this recipe.  Shred it and place it in the kettle at the same time you add the tomato juice mixture.

Ingredients:

3 (14 ounce) cans chicken broth
3 cups water
1 butternut squash, cut in half and seeded
3 green apples, peeled, cored and diced
1 onion, diced
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream

Instructions:

Pour the water and the broth into a large soup pot.  Place the squash, apples and onion into the broth.  Sprinkle in the rosemary, marjoram, salt and pepper.  Stir to combine the ingredients together.  Place the pot of medium high heat.  Bring the mixture to a complete boil.  Turn the heat to medium and cook uncovered for 50 minutes.  With a slotted spoon remove the squash from the soup.  Take the pulp out of the peel. Place the pulp back into the soup.  Puree the soup in small batches in the blender until it reaches a smooth consistency.  Place the soup back into the soup pot.  Place the pot back over medium high heat and return it to a rolling boil.  Once boiling well remove from the heat and stir in the heavy cream.  Serve warm after garnishing with fresh parsley.

Ingredients:

1-1/2 cup vegetable broth (homemade or canned)
1 can (15oz) navy beans (or equal amount cooked pre-soaked beans)
1 can (15oz) sweetened tomatoes (or equal amount fresh, simmered, or freshly chopped)
1 cup cooked brown rice
2 – 3 scallions
1 T oregano
1 T butter or olive oil
1 T basil
1/4 t turmeric
Salt (optional)

Instructions:

Sauté scallions and herbs. Combine tomatoes with sauted scallions and herbs and simmer approximately10 min. Add pre-cooked beans, rice and broth. Simmer 30 minutes. Broth may need to be added as soup cooks. Be sure to add broth while soup is hot.