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 Post subject: Re: Soups
PostPosted: Mon Jan 21, 2013 8:00 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 13651
Location: Massachusetts
Since I had to go back and search for this - figured I'll just post it.

Linda's Chicken Tortellini Soup


I start with 1 TBSP of EVOO in the bottom of a stock pot.
Add 2 cloves of garlic, minced
One small zucchini halfed, then quartered and sliced
One cup of carrots sliced in to "coins"
One half of a white onion, chopped
Salt and pepper to taste

Sautee that a bit and let it cook with the lid on for about four - five minutes

Add one small (14 or so ounces) of diced tomatoes with the garlic/oregano/basil in them
Add one large can (64 ounces?) of chicken broth (I go with low sodium)
Add one small can of water (I use the diced tomato can)
Add two chicken bouillion cubes
Add one half bag of frozen chopped spinach (or fresh if you have it on hand)
Add two cups of previously cooked white chicken breast meat that's been shredded

I let this simmer for about an hour, then add one container of cheese tortellini (I've used frozen and fresh, and both work well). Simmer until the tortellini is cooked the whole way through.

Ladle in to bowl; serve with a TSP of parm cheese on top.

My calculations are about 7 WW points per good-sized bowl.

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 Post subject: Re: Soups
PostPosted: Sun Mar 03, 2013 7:25 pm 
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Posts: 8053
Italian Sausage Soup



This is from the the cookbook that Sarah(Krizzo...my SS a couple of years ago) got me. It came out great! I pretty much followed the recipe w/a few exceptions.



Brown 1# of Italian sausage. I used hot, but you could use whatever kind you want. After that's done, remove it from the soup pot and drain the fat. Add some olive oil(I used extra virgin) and in it, saute the following:



1 cubanelle pepper

1 medium zucchini

1 medium onion

garlic(however much you want...I used 4 or 5 cloves)



Season w/salt and pepper and let that go for a few minutes and then add the following:



1 28oz can whole tomatoes(I used my hand to crush them into the pot)

1 package frozen Italian green beans

1 head endive or escarole

2 cans of chicken broth

1c water

dried basil...to taste

the browned sausage



Season again w/s&p and let simmer for 30-45 minutes. Then add 1c of small shells(or whatever kind of small pasta you like) right into the soup. Cook until pasta is done. You may have to add a little more broth or water at this point. Serve and top w/grated cheese(whatever you'd use for pasta....I use Locatelli romano) and a drizzle of EVOO.

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 Post subject: Re: Soups
PostPosted: Sat May 04, 2013 1:54 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 14016
Location: Georgia
Cheeseburger Soup

Measurements don't have to be exact.

1 lb browned/drained ground beef (I used beef/turkey combo - more than a lb).
2 lbs. velveeta (I used 2%)
4-6 strips bacon/crumbled (I used most of a little bag of real pieces from salad dressing section)
30oz chicken broth (I used a carton - 32oz)
2 lbs shredded hashbrowns (I used a bag - 30oz)

I sort of layered ingredients making 2 layers of all. Cook on low til melted and combined. I added a few tablespoons of salsa. Kids loved it. I already had meat browned and in freezer bags, so I literally dumped this together in a matter of minutes and let it do its thing!

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 Post subject: Re: Soups
PostPosted: Tue Oct 08, 2013 7:16 am 
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Posts: 13651
Location: Massachusetts
Chicken Cajun Smoked Sausage Stew (Crockpot Recipe)

Ingredients:

2 tablespoons butter
2 medium onions, coarsely chopped
2 medium potatoes, coarsely chunked (1/2 inch)
2 medium carrots, peeled and coarsely chunked (1/2 inch)
2 cloves garlic, minced
2 stalks celery, sliced
1 pound boneless chicken breast
1 pound smoked sausage
1 can (14 ounce size) diced tomatoes
2 cups marinara sauce
2 cups chicken broth
2 teaspoons Cajun spice (to taste)
1 teaspoon oregano
salt and pepper to taste


Directions:

Melt butter in a large saucepan/soup pan over medium heat. Add the onion, potatoes, carrots garlic and celery. Saute for 10 minutes until golden. Stir frequently so they don't stick.

Cut the chicken up into 1-inch pieces and add to the hot pan. Sear on all sides and cook for 5 minutes. Slice up the smoked sausage into 1/4-inch pieces and add to pot. Mix in and cook another 5 minutes.

Place all ingredients in a large crockpot and add together the tomatoes, marinara sauce, chicken broth and seasonings. Stir well.

Turn heat to low, cover and let cook for 5-6 hours or until vegetables are fork tender and broth has thickened. Re-season to taste. Serve with hunks of hot cornbread.

Notes: I used turkey kielbasa instead of sausage; I also used homemade marinara since I had it available in the freezer; not sure it makes a difference to saute all the veggies and would probably skip that step next time.

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 Post subject: Re: Soups
PostPosted: Thu Nov 14, 2013 3:38 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 14016
Location: Georgia
I just made this for lunch. It's pretty good.

Creamy Cauliflower Soup
Skinnytaste.com
Servings: 4 servings • Size: 1 1/2 cups • Old Points: 1 pt • Points+: 2 pts
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg

Ingredients:

1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower - chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste

Directions:
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes. Add rest of ingredients, bring to boil on med. heat, then reduce to simmer and cover for approx 20 min until fork tender. Use immersion blender to make smooth (I used regular blender).

Changes - I added some garlic powder. Decided to mess up the healthiness by adding 4 oz. 2% velveeta. It works out to 95 calories per 1 cup serving (6 cups).

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 Post subject: Re: Soups
PostPosted: Fri Nov 29, 2013 8:52 pm 
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Joined: Thu Jul 31, 2008 7:25 pm
Posts: 3835
Location: Central Florida
Greek Chicken Lemon Soup
2 boxes of chicken stock
1 rotisserie chicken
2 large lemons
1/2-3/4 cups orzo
1 carrot
3 eggs
grate rind of one lemon

Cook the orzo in the chicken stock. Keep 1 cup of stock aside. While the orzo is cooking....take the skin off the chicken and cut up the chicken in little cubes, use both white and dark meat. I put it in a crock pot. Chop up the carrot finely and add to the orzo during the last 4 minutes. Take the cup of chicken broth and beat with the eggs. When the orzo is cooked, take out 1 cup of hot broth and beat with the egg mixture. I use an immersion blender for this part. Add the juice from the 2 lemons and the grated rind and salt and pepper to taste. Enjoy!

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Last edited by Maryanne on Thu Jan 08, 2015 8:17 pm, edited 1 time in total.

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 Post subject: Re: Soups
PostPosted: Mon Mar 24, 2014 12:04 am 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 22492
Location: Uptown, Georgia, USA
My favorite, easy, soup.
2 cans Bush's Great Northern Beans, low sodium
1 can Bush's Great Northern Beans/Pintos
1 can water
1 sweet onion, dices and sauteed in a skillet
1 link smoked sausage or kielbasa, sliced

Put in Crockpot 5 or 6 hours on low.

Eat.

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 Post subject: Re: Soups
PostPosted: Fri Jul 18, 2014 12:17 pm 
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Joined: Mon May 28, 2007 7:13 pm
Posts: 25631
Location: Long Island
Pasta Fagioli

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped <<< never used pancetta....many times I make it meatless or I will use hot sausage if I use meat.
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping
Directions
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

I used sausage – 3 hot, 2 sweet and dry beans

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 Post subject: Re: Soups
PostPosted: Mon Feb 02, 2015 2:10 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 5096
Location: New England
Pasta and Bean Soup

1Tablespoon EVOO
1/2 pound ground turkey/chicken or beef
1 medium onion, chopped
1 carrot, shredded
1 stalk celery, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
4 cups beef or vegetable stock
1 28oz can crushed tomatoes
1 15.5oz can cannellini beans, drained and rinsed
2 Tablespoons fresh parsley, chopped
1 small zucchini, diced
1 cup uncooked small pasta such as shells or ditalini
salt and pepper to taste
1/4 cup grated parmesan cheese

In a large pot, heat the EVOO and brown meat. Add onion, carrot and celery and sauté 4-5 minutes. Add garlic, oregano and basil and sauté 2 more minutes. Add stock, tomatoes, and cannellini beans. Bring to a boil. Cover and simmer 15-20 minutes. Add zucchini, parsley and pasta and return to a boil. Cook until pasta is tender. Add S&P to taste. Ladle into serving bowls and top with grated parmesan cheese.

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Trip #16 to our favorite island.
October/November 2017


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 Post subject: Re: Soups
PostPosted: Thu Feb 05, 2015 5:36 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 5096
Location: New England
Portuguese Soup


4 boxes of beef stock
2 pounds beef shank (I use short ribs)
1 pound chourico
1 16oz bag dry kidney beans ( I use canned beans and add the beans after my meat is cooked)
3 lbs fresh kale or collard greens chopped
3/4lb elbow macaroni

In a large pot, combine beef stock, beef shank, chourico and (pre-soaked) dry kidney beans. Bring to a medium-high boil for 1 1/2 hours or when the beans are close to tender. Add kale or collard greens to the pot. Cook for 10-15 minutes, then add the macaroni. When the macaroni is cooked, the soup is done. Serve with a loaf of Portuguese bread.
**This is not a traditional (light broth) Portuguese soup. It is beef based, therefore the broth will be dark.**

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Trip #16 to our favorite island.
October/November 2017


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 Post subject: Re: Soups
PostPosted: Mon Sep 26, 2016 6:53 pm 
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Posts: 22240
Italian Spinach & Tortellini Soup

c/o Weight Watchers

In addition to recipe below, I added a four-link package of Al Fresco chicken sausages and cooked them with the onions.

2 tsp olive oil
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
3 garlic cloves (I used two)
1 1/2 tsp dried Italian seasoning
3/4 tsp salt
1/8 tsp crushed red pepper flakes
1/4 tsp ground black pepper
3 14 1/2 oz cans reduced sodium vegetable broth (I used 32 oz reduced sodium chicken broth)
1/2 cup water
1 14 1/2 oz can diced tomatoes
1 9 oz package refrigerated mixed cheese tortellini (I only used half of the package)
4 cups baby spinach or chopped fresh spinach
3 Tbsp grated pecorino romano (I used grated parm cheese)

Heat oil in Dutch oven over medium high heat.
Add onion and cook, stirring occasionally until onion begins to soften, about 3 minutes.
Add zucchini and cook, stirring occasionally until zucchini is crisp-tender, about 3 minutes.
Add garlic, Italian season, salt, red pepper flakes and black pepper and cook, stirring constantly until fragrant, 30 seconds.
Stir in broth, tomatoes and water.
Cover and bring to a boil.
Stir in tortellini and cook according to timing on package.
Stir in spinach and cook until wilted, about 1 minute.
Ladle soup into bowl(s) and sprinkle with grated cheese.

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 Post subject: Re: Soups
PostPosted: Wed Dec 27, 2017 10:40 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 5096
Location: New England
Chicken & Orzo Soup (Tasty.com)
1 TBSP unsalted butter
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 cloves chopped garlic
1 (32 ounce) carton chicken broth
1/2 cup uncooked orzo
Juice of 1 lemon
1 teaspoon lemon zest (optional)
2 cups cooked diced chicken
2 cups baby spinach
Salt and pepper

Melt the butter in a large pot over medium heat.
Add the onion, carrots, celery and garlic. Sauté until veggies soften, 3-4 minutes.
Add the chicken broth. Bring to a simmer and add the orzo. Turn the heat down to low. Cook until orzo is tender.
Add the lemon zest and lemon juice.
Add the cooked chicken and baby spinach. Season with salt and pepper.

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Trip #16 to our favorite island.
October/November 2017


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