Tomato Chicken & Sausage Gumbo 6 chicken thighs 1/2 pound hot sausage links, or polish sausage, sliced 3 cups water 1 can (14 ounces) chicken broth 1/2 cup uncooked long grain white rice 1 can (26 ounces) Del Monte traditional or chunky garlic and herb spaghetti sauce 1 can
(11 ounce) whole traditional or chunky garlic and herb spaghetti sauce 1 can (11 ounce) whole
kernel golden sweet corn, drained 1 medium green bell pepper, diced
1.
Preheat oven to 400*F. In large shallow baking pan, place chicken and sausage. Bake 35 minutes or until chicken is no longer
pink in center. Cool slightly.
2. Remove skin from chicken; cut meat into cubes. Cut sausage into slices
1/2 inch thick.
3. Place everything into crock pot on low for 4 to 6 hours.
Makes 4 servings
Tip: Add additional water or broth for thinner gumbo. For spicier gumbo, serve with hot red
pepper sauce. Black Bean Soup
2 cups dry black beans
12 cups cold water
2 - 4 lg cloves garlic,
peeled & mashed
Salt to taste
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
2 lg green
chili peppers, such as anchos or Anaheims, stemmed, seeded, and chopped
2 hot green chili peppers, such as jalapenous
or serranos, stemmed, seeded, and chopped
1 cup chopped cilantro leaves
1. Wash and drain
beans & place in lg pot with water. Bring to a boil fro 3 minutes.
2. Stir well, cover, remove
from heat, let beans sit for 1 hour
3. Return to boil, reduce heat, cover, simmer them gently, stirring
occasionally, until tender about 2 hours
4. Add garlic and let them cool 30 minutes
5.
Transfer beans, in batches, to food processor - into course puree - don't overdo
6. Return to pot
and add salt
7. If thick add water
8. Saute onions, peppers in oil, stirring
frequently, until softened and as they begin to color, about 10 minutes
9. Add sauteed veggies to beans
and simmer for 15 minutes
10. Add cilantro and cook a few minutes and serve in warm bowls
Makes
8 servings
|
 |
|
|
Rustic Vegetable Soup
1 jar (16 ounces) picante sauce 1 pkg (10 ounces)
frozen mixed vegetables, thawed 1 pkg (10 ounces) frozen green beans, thawed 1 – 2 baking potatoes, cut in ½-inch pieces 1
medium green bell pepper, chopped ½ teaspoon sugar ¼ cup finely chopped parsley
1. Combine all ingredients, except parsley, in slow cooker.
2.
Cover and cook on low 8 hours or on high 4 hours.
3. Stir in parsley, serve.
Makes 8 servings
Roasted Winter Squash & Apple Soup
1 lg winter squash (about 2 1/2 pounds), such as butternut, buttercup,
or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 Tablespoons extra virgin olive oil
Salt and red chili powder
to taste
4 - 5 cups vegetable stock
1. Preheat oven to 400*F.
2.
In a lg roasting pan, toss the squash, onions, garlic, and apples with the oil to coat.
3. Season
well with the salt and chili powder.
4. Roast, stirring every 10 minutes, until the vegetables are
fork-tender and lightly browned, about 40 minutes.
5. Put half of the vegetables with 2 cups of the
stock in a food processor and puree until smooth.
6. Repeat with the remaining vegetables and broth.
7. Return pureed mixture to the pot. (If the soup is too thick, add more broth.) Correct the seasoning
and heat to a simmer.
8. Serve in warm bowls.
Makes 4 servings
Creamy Wild Rice Soup (Tastefully Simple)
Comfort
food at its finest! Just add hot water for a thick, rich soup brimming with wild rice, veggies and almonds.
5
cups of hot water
1 box soup mix
1. Simmer ingredients for 30 minutes
2.
Serve warm
Makes 5 servings
|
|
|
|
Cheddar Cheese & Broccoli Soup
Homemade soup! It's so quick
and easy, it can be on your dinner table in 30 minutes.
2 cans (10 3/4 oz each) condensed Cheddar Cheese
soup
2 cups water
6 cups frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4
teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)
1. In 4 qt saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
2. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally,
until broccoli is tender.
3. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered
3 to 5 minutes, stirring occasionally, until thoroughly heated.
4. Stir in cheese until melted.
If soup becomes too thick, add up to 1/2 cup more water.
Makes 6 servings
Tip: Be sure to stir
in the cheese just until melted and serve the soup right away to help prevent curdling.
|
|
|
16 Bean Soup
1 lb. 16 Bean Soup Mix
1 medium onion, chopped
2 stalks celery, chopped
1
lg carrot, chopped
1 ham bone
1 bay leaf
salt & pepper to taste
1. Soak and drain
beans (per bag)
2. In a large saucepan, combine beans and remaining ingredients with 6 cups water
3.
Bring to a boil.
4. Reduce heat, cover, and simmer until beans are tender.
Makes 8 to 10 servings
|
|
|
