This recipe is from Taste of Home Soups 2008 issue
Ingrediants:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions:
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
We tried this recipe for the first time last night. As usual, we matched it with some french bread.
On a scale of 1 - 5, my husband and I rated this soup a 4.
It is really excellent, the flavor is really good, it isn't super complicated to make and it is really filling.
Wednesday, November 12, 2008
Speedy Vegetable Soup
This recipe is from Taste of Home Soups 2007 issue
Ingrediants:
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
Directions:
In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).
We tried this recipe for the first time Monday night. We had french bread with it.
On a scale of 1 - 5 my husband and I rated this soup a 3.
It was good, but it was a little plain. It could have used some more seasonings, it could have used some meat, it could have used something to thicken up the broth...
Ingrediants:
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
Directions:
In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).
We tried this recipe for the first time Monday night. We had french bread with it.
On a scale of 1 - 5 my husband and I rated this soup a 3.
It was good, but it was a little plain. It could have used some more seasonings, it could have used some meat, it could have used something to thicken up the broth...
Saturday, November 8, 2008
Italian Meatball Stew
This recipe is from Quick and Easy Recipes 2008
Ingrediants:
1 16-ounce package of frozen cooked Italian-style meatballs
2 14.5-ounce cans Italian-style stewed tomatoes, undrained and cut up
1 15- to 19-ounce can cannellini (white kidney beans), rinsed and drained
3/4 cup water
1/4 cup purchased basil pesto
Directions:
In a large saucepan, combine meatballs, undrained tomatoes, drained beans, the water and pesto. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
Makes 6 servings
My husband and I have enjoyed this recipe several times. We usually have some vegetables and french bread with it.
We like to use Italian diced tomatoes instead of the stewed tomatoes and it tastes just fine.
On a scale of 1 - 5 my husband rates it a 4 and I rate it a 3.
Ingrediants:
1 16-ounce package of frozen cooked Italian-style meatballs
2 14.5-ounce cans Italian-style stewed tomatoes, undrained and cut up
1 15- to 19-ounce can cannellini (white kidney beans), rinsed and drained
3/4 cup water
1/4 cup purchased basil pesto
Directions:
In a large saucepan, combine meatballs, undrained tomatoes, drained beans, the water and pesto. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
Makes 6 servings
My husband and I have enjoyed this recipe several times. We usually have some vegetables and french bread with it.
We like to use Italian diced tomatoes instead of the stewed tomatoes and it tastes just fine.
On a scale of 1 - 5 my husband rates it a 4 and I rate it a 3.
Friday, November 7, 2008
Italian Vegetable Soup
This recipe is from Taste of Home 2008 Soups magazine
Ingredients:
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Directions:
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through. Discard bay leaf.
Yield: 6 servings.
We tried this recipe last night for the first time, as usual we had some french bread with it.
On a scale of 1 - 5 my husband and I both rated it a 3.
I felt that it could have used more seasonings, maybe some minced garlic or something to liven it up.
Ingredients:
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Directions:
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through. Discard bay leaf.
Yield: 6 servings.
We tried this recipe last night for the first time, as usual we had some french bread with it.
On a scale of 1 - 5 my husband and I both rated it a 3.
I felt that it could have used more seasonings, maybe some minced garlic or something to liven it up.
Tuesday, November 4, 2008
Tortellini Soup
This recipe is from Taste of Home 2008 Soups edition
Ingrediants:
5 cups chicken or vegetable broth
3 1/2 cups shredded carrots (about 10 ounces)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 ounces) refrigerated cheese tortellini
Directions:
In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is tender and heated through.
We tried this recipe for the first time last night and had it with french bread.
On a scale of 1 - 5, my husband and I rated it a 3.
We felt that it could have used some more flavor, maybe some garlic or salt and pepper.
Ingrediants:
5 cups chicken or vegetable broth
3 1/2 cups shredded carrots (about 10 ounces)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 ounces) refrigerated cheese tortellini
Directions:
In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is tender and heated through.
We tried this recipe for the first time last night and had it with french bread.
On a scale of 1 - 5, my husband and I rated it a 3.
We felt that it could have used some more flavor, maybe some garlic or salt and pepper.
Monday, November 3, 2008
Sausage Kale Soup
This recipe is from Taste of Home Soups - 2008
Ingrediants:
3/4 cup chopped onion
2 garlic gloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound reduced fat fully cooked Polish sausage or turkey kielbasa, sliced
Directions:
In a large saucepan or Dutch Oven, saute onion and garlic in oil until tender. Add the brother, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Using a potato masher, mash potatoes slightly. Add kale, beans and sausage; cook over medium-low heat until kale is tender.
We tried this recipe last night for the first time. We used a full pound of kielbasa, because it is one of our favorite kinds of meats. We had french bread with it.
My husband and I both gave this dish a 2 out of 5. It was bland, kale isn't the most flavorful vegetable and there was a lot of it in ratio to the rest of the ingrediants.
We felt that using spinach might have tasted better.
This dish is similar to the kielbasa potato chowder, but isn't nearly as good.
Ingrediants:
3/4 cup chopped onion
2 garlic gloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound reduced fat fully cooked Polish sausage or turkey kielbasa, sliced
Directions:
In a large saucepan or Dutch Oven, saute onion and garlic in oil until tender. Add the brother, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Using a potato masher, mash potatoes slightly. Add kale, beans and sausage; cook over medium-low heat until kale is tender.
We tried this recipe last night for the first time. We used a full pound of kielbasa, because it is one of our favorite kinds of meats. We had french bread with it.
My husband and I both gave this dish a 2 out of 5. It was bland, kale isn't the most flavorful vegetable and there was a lot of it in ratio to the rest of the ingrediants.
We felt that using spinach might have tasted better.
This dish is similar to the kielbasa potato chowder, but isn't nearly as good.
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