Naomi’s Corn Chowder
(We added farmer sausage! Chris loved the recipe, but was like, "What? There's no meat??")
In a large pot combine:
1 pkg chopped farmer sausage
2 pkg dry knorr vegetable soup mix
4 cups water
4 cups cubed potatoes
2 cups carrots
1 small onion chopped
2 cups frozen corn
2 tsp salt (or to taste)
1 tsp pepper (or to taste)
Bring all to boil and simmer for 25 minutes or until potatoes are tender. Stir occasionally to prevent the veggies from burning to the bottom.
In separate large saucepan melt:
1/2 cup marg
Stir in:4 tbsp flour
Add and whisk:5 cups milk Bring to a slight boil.
Let cool slightly, then add 3 cups shredded cheddar. Stir till cheese is melted then add to veggies and serve.
Soup will thicken with time.
Lasagna Soup (From Heather)
I lb italian sausage (we use spicy)
2 cups onion chopped
I cup carrots, diced
2 cups mushrooms, sliced
2 cloves garlic, minced
4 cups chicken stock
1 can italian stewed tomatoes
1 can tomato sauce
1 cup dry pasta
2 cups fresh spinach, chopped
Mozza cheese shredded
Brown sausage and onions. Add remaining ingredients, except spinach and cheese. Let simmer till cooked. Add spinach at the end. Top each bowl with mozza cheese.
Chicken Taco Soup (From Eva)
1 lb boneless, skinless chicken breasts
Water
2 cups corn
1 can diced tomatoes
1 can black beans, drained and rinsed
1 red bell pepper, chopped
1 med onion (chopped)
1 tbsp chili pd
1 tsp ground cumin
1 tsp salt
1/4 tsp cayenne pepper
Simmer for appx 1 hour. Remove chicken and cut up in bite sized pieces or shred with a fork. Place bake into soup and add 1/4 cup fresh cilantro leaves. Continue to simmer for another 30 minutes or so.
Cut 9 corn tortillas into strips and fry in a little bit of oil.
Serve over soup.
Taco Soup
1 pound ground beef, browned and drained
½ cup onion
20 oz chopped tomatoes
1 can kidney beans, drained
14 oz can corn with juice
8 oz can tomato sauce
Taco seasoning
1-2 cups water
Salt and pepper to taste.
Put in slow cooker and cook for 4-6 hours on low.
Sommaborscht
2 packs farmer’s sausage sliced
½ roaster full of diced potatoes
1 medium onion chopped
Parsley
Dill
2 litres buttermilk (3 if you like it soupy)
Green onions
2-3 Tbsp vinegar
Cream
Put in 400 oven for about 2 hours. Add cream when done cooking. Salt with Chicken-in-a-Mug to taste.
Chicken Noodle Soup
Fatty pieces of chicken and bones
Cold water
Salt
2-3 tsp parsley
1-2 bay leaves
5-6 whole star anises
10 – 15 peppercorns
½ tsp cinnamon
Serve with cooked noodles (you know, those thin homemade ones from Co-op)
V8 Vegetable Soup
1 large can of V8
½ bag frozen peas
½ bag frozen corn
1 can cut green beans
1 small potato cut into small pieces
½ onion diced
1 lb lean ground turkey
Brown and drain the turkey. Add all ingredients to large pot and heat on high until boiling.
Simmer uncovered for at least 3 minutes or until potatoes are tender.
Hamburger Soup
1/2 lb. ground beef
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
2 tsp. beef-in-a-mug bouillon base
1 pint tomatoes
1/2 bay leaf
4 peppercorns
1 1/2 quarts water
salt to taste
3/4 cup macaroni
In a larger Dutch oven, fry hamburger with onions and pepper until it is no longer red. Add in carrots and celery; fry until tender-crisp. Add remaining ingredients except macaroni.
Bring to a boil; simmer to blend flavours. Add macaroni to boiling soup and simmer until tender.
these are our favorites!
ReplyDeleteIf you try them let me know if you like them
Kim
Melancauli Baby
1 tbsp butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 1/2 cups peeled, cubed sweet potato
1 1/2 tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated 2% milk
1/2 cup packed shredded light Swiss cheese
Heat butter in a large soup pot over medium heat. Add the leeks and garlic. Cook until the leeks begin to soften. Stir in the sweet potato, cauliflower, curry and cumin. Mix everything well together and let cook for 1 minute. Add broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes, until vegetables are tender. Transfer half the soup to a blender and puree until smooth. Return pureed soup to the soup pot with the remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute and serve hot.
Broccoli & Cheddar Soup
Ingredients:
1 tbsp olive oil
1 cup chopped onions
1/4 cup chopped celery
3 cloves minced garlic
1/2 tsp each dried tarragon and celery salt
3 cups chicken broth
1 large potato, peeled and diced
3 cups small broccoli florets
1 cup whole milk
2 tbsp all purpose flour
3/4 cup packed shredded old cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 tsp hot pepper sauce (or to taste)
Method:
Heat olive oil in large pot over medium heat. Add onions and celery. Cook and stir until veggies begin to soften, about five minutes. Add garlic, tarragon and celery salt. Cook 30 more seconds until fragrant. Add broth and potatoes. Bring to a boil. Reduce heat to medium low. Cover and simmer for five minutes. Add broccoli and simmer for 7 more minutes, until broccoli and potatoes are tender.
Carefully transfer soup to a blender. Puree until smooth and silky. Return pureed soup to pot over low heat. Whisk together milk and flour until smooth. Add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses, pepper, hot pepper sauce and salt. Stir until cheeses are melted. Taste and adjust seasonings if necessary.
Gourdian Angel
From Eat Shrink and Be Merry)
2 tsp olive oil or butter
1 cup chopped onions
1 tsp minced garlic
1 Tbsp grated gingerroot
1 tsp curry powder
1/2 tsp ground cumin
4 cups chicken broth
2 cups of pureed pumpkin (not pie filling)
2 cups peeled, chopped Granny Smith apples
1 cup chopped carrots
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup evaporated milk or light cream
Heat olive oil in a large, non stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt and pepper. Bring mixture to boil. Reduce heat to low and simmer, covered for 12 to 15 minutes or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return puree to pot and stir in evaporated milk. Serve hot.
Read more at http://en.petitchef.com/recipes/curried-cauliflower-soup-fid-304175#6qIdRhkVKTXAjlVA.99