Soups

[Guardian Angel]

Crock Pot Chili


In medium skillet brown 1 lb ground chuck and 1 medium onion chopped.  Drain off grease and put in Crock pot.   Add:

1-15 oz can Hormel Chili No Beans
1-15 oz can Diced tomatoes
2-15 oz cans Red Beans
1-6 oz can tomato paste
1-15oz can tomato sauce
1-10 oz can Rotel diced tomatoes (Mild-Medium or Hot-your taste)
1-11.5 oz can tomato juice
2 tsp Chili pepper

Cook on HIGH for 1 hour then cook on low for 2-3 hours or until ready to serve.
 
 

[Guardian Angel]

Taco Soup

1 lb ground chuck
3 cans whole kernel corn
3 cans pinto beans
2 cans roasted garlic diced tomatoes
1 can diced tomatoes
1 can Ro-Tel tomatoes
1 can chopped green chilies
1 pkg. Hidden Valley Ranch dressing
1 pkg. taco seasoning.

Cook ground chuck and drain well.  Mix remaining ingredients (include liquids)  Bring to a boil and simmer for about 2 hours.

Serve with sour cream, grated taco cheese and green onions on top.  Also instead of crackers, use Doritos or Tortilla chips.
 
 

[Guardian Angel]

This is a really good SOUP recipe called Frontier Stew.  I posted it on the other site, so I will post it again since soup season is a about to start. 

Frontier Stew (Soup)

1 1/2 lbs. ground beef ( I use ground round)
1 Tablespoon bacon drippings
1 Medium onion - chopped
1 Green pepper - chopped
1 Clove garlic - minced or to taste, I use 2 or 3
1/4 Cup chopped celery
1 Tablespoon chili powder
1/4 teaspoon sugar
Salt and pepper to taste
1 Can diced tomatoes - 16 ounce Mexican style (with green chilies)
1 Can whole kernel corn
2 Cans (16 oz.) ranch style beans
6 medium potatoes peeled and cubed
5 Cups water
1/2 Cup small shell macaroni

Brown ground beef in bacon drippings separating meat with a fork as it browns.  I use a potato masher whenever I'm cooking ground beef for chili or soup. I also drain before adding any more ingredients.  Add onion, green pepper, garlic and celery and cook until vegetables are soft.  Add chili powder, sugar, salt and pepper and mix well.  Add tomatoes with liquid, corn, beans with liquid, potatoes, and water.  Bring to a boil, stirring well.  Reduce heat and simmer until potatoes are tender.  Add pasta during the last 15 minutes of cooking.  Stir occasionally during cooking.

This is a spicy soup and the ingredients can be adjusted to make it more or less so.
 
 

[Guardian Angel]

Portuguese Bean Soup

4 cups great northern beans
12 cups water
1  lb polish sausage thinly sliced
1/2 lb diced ham
6 strips bacon crumbled
1 chopped onion
2 cups shredded cabbage
2 large pealed and diced potatoes
1 Tbs. salt
black pepper to taste

Boil beans and 6 cups water for 2 minutes.  Remove from heat and let stand 1 hour.  Add meat, salt, onions, and rest of water.  Cover, bring to a boil, then simmer for 2 hours.  Add potatoes and cabbage and cook 1/2 hour longer.
 
 

[Guardian Angel]

Texas Black Bean Soup

2 cans(15 oz) Black beans rinsed and drained
1 can (14 1/2 oz) Diced stewed tomatoes (may use Mexican)
1 can diced tomatoes with green chilies
1 can chicken broth
1 can (11 oz) Mexicorn drained
2 cans (4 oz) chopped green chilies
4 green onions thinly sliced
2-3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in Crock Pot.  Cover and cook on high for 4-5 hours or until heat through.  Serve with Mexican Cornbread and crispy cole slaw.
 
 

[Nan]

Crockpot Hungarian Goulash


1/2 lb bacon
2lbs beef stew meat
1 lg onion chopped
1 lg green pepper chopped
1 lg red pepper chopped
1 28oz can diced tomatoes
1 14.5 oz can chicken broth
3 lard potatoes peeled and chopped
1 1/2 lbs sauerkraut rinsed and drained
2 T. paprika
1 tsp caraway seed
salt and pepper to taste
sour cream(optional)

Brown bacon, onions and peppers in a large skillet until peppers are tender. Transfer to Crockpot, reserving drippings.
Brown beef quickly in drippings until brown. Add to crockpot
Add tomatoes, broth,potatoes, sauerkraut and spices to crockpot. Cook for 8-10 hrs until meat and potatoes are tender.

Garnish with a dollop of sour cream if desired

[Nan]

This was posted on the other forum by INOU. Thought it might come in handy with the Weight Watchers thread

Dieter's Vegetable Soup

2 cup clear broth

1/2 medium tomato

1/2 large celery stalk, chopped

3 tablespoons cabbage, shredded

1/2 small onion, chopped

1 carrot, sliced

Salt and pepper to taste



In large saucepan, combine broth and vegetables.

Cook for 15 to 20 minutes or until vegetables are tender.

Season with salt and pepper. Yield: 2 servings/16 calories per serving.

[Guardian Angel]

I emailed a girl friend for this one....


Weight Watchers Soup

1 Lg V-8 juice
8 Oz Water -- or more
1 Lb Ground beef
1/2 Sm Head cabbage
3 Cubes beef bouillon
1 Pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger.   Add V-8 juice and 1 canwater.

Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours   until cabbage is tender.  
 
               

[Butterfly]

I don't know if this is a WW recipe or not, but a friend who was on WW got it from her counselor.  It's very good and keeps in the refrigerator for quite a while or you can freeze individual portions.

Nonnie's Spaghini Stick-To-Your-Ribs Soup

1 lb. ground round
5 Cups water
4 Cups chopped green cabbage
3 1/2 Cups tomato juice
1 Tablespoon dried oregano
1 1/2 Teaspoon garlic powder
1 1/2 Teaspoon pepper
8 oz. uncooked angel hair pasta
1 Teaspoon salt
1/4 Teaspoon dried thyme
3 (15 oz ) Cans kidney beans, drained
3 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 1/2 oz) Cans fat-free beef broth

Cook beef in 12 quart Dutch oven or stock-pot over medium heat until browned. stirring to crumble.  Drain well, and return to pan.  Add water and next 10 ingredients; bring to a boil.  Reduce heat and simmer uncovered 2 hours, stirring occasionally.  Break pasta in half; stir into soup and cook an additional 5 minutes or until pasta is done.  
13 servings (serving size 1 1/2 Cup) 3 pts WW each serving

[little mermaid]

Wild Rice Mushroom Soup

8 oz. mushrooms-slice
1 large onion
1 box wildrice/pasta (rice a roni wildrice mix)
2 cans cream of potato soup
1 can chicken broth
1 1/2 cup half n half

Cook mushrooms and onions together in a little olive oil for about 5 min. Cook the wildrice mix as instructed on the box, minus the seasoning. Add rice mix to mushrooms and onions. Add the potato soup and chicken broth. Heat a little and then add the half n half. I suppose you can add a little salt and pepper. I don't know if I do or not. This is very good! One of my favorites!

[Guardian Angel]

Hey Little Mermaid......glad to see you, don't be a stranger......

[TRISH]

                  

[Guardian Angel]

Potato Soup

6 medium potatoes, diced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion chopped
1/2 cup butter
6-8 tbls flour
1 tsp salt
1/2 tsp pepper
1 1/2 cups milk

In a large kettle, cook potatoes, carrots, and celery in water until tender.  Drain; save liquid, setting vetgetables aside.  In same kettle, saute onion in butter until soft; stir in flour, salt, and pepper,  Gradually add milk, stirring constantly until thickened.  Gently stir in vegetables.  Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

[Guardian Angel]

Flu-busting Chicken Soup

This recipe was in our local paper tonight.  Thought I would share it......

3 Chicken breasts-skin on and bone in (about 3 lbs.)
2 stalks celery cut in half
4 garlic cloves peeled
1 medium yellow onion cut in half
2 cups baby carrots cut in half
1 sprig fresh oregano
1 tsp extra virgin olive oil
1 jalapeno pepper seeded and minced (about 4 tsp)
1 Tbls chopped fresh oregano leaves
1 1/2 lbs red or purple potatoes cut into bite sized pieces.
3 medium plum tomatoes, seeded and chopped (about 2 cups)
salt and pepper to taste.


Put chicken, celery, 2 garlic cloves, 1 cup carrots, the oregano sprig, and half the onion into a large pot.  Fill pot with cold water, 2 inches above ingredients; put over high heat.  When water boils, cover and reduce heat to medium.  simmer 1 hour. 

Set aside chicken to cool and discard all veggies and herbs.  Strain broth into a large bowl, skim fat from top, and set aside.

Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped)  into a large pot.  Cook at medium heat until vegetables are just soft.  (about 5 minutes)  Turn heat to high; add broth, potatoes and remaining carrots.  When broth boils, reduce heat to medium.  Cook until potatoes and carrots are tender (about 15 minutes)

Remove skin and bones from chicken.  Shred meat into bitsize pieces.  Add chicken, tomatoes, salt, and pepper to soup.  Cook until warm.

[Butterfly]

I had this soup at a party Saturday night.  It was wonderful !

CHEEZY VEGETABLE SOUP

Bring 6 cups of water to a boil
Add 30oz package of shredded hash browns, 1 package of California blend vegetables, (2 if you want the soup to be really thick), 4 teaspoons chicken bouillon.  Simmer until vegetables are tender.

Add 2 cans cream of mushroom soup and 1/2 pound of Velveeta cheese, and 1 Cup of milk.  Heat until cheese is melted and soup is hot.