Monday, February 15, 2010

January Soups'n'Stews

We had some amazingly yummy soups shared at Cooking Club last month.  We had a great variety: veggie, chowders, stews, chili...mmmm.  Unfortunately the lighting was such that my non-flash camera couldn't get great pics but the soups were DELISH - trust me. With no further ado....

Rich & Creamy Tomato Basil Soup
submitted by JoDee Yost

1 can whole tomatoes with juice
2 C tomato juice (sometimes I just use 1 can tomato sauce and 1 can water)
14 fresh basil leaves (dried basil works fine)
1/4 tsp garlic powder (I usually do a couple fresh cloves)
1/4 tsp Tabasco (I usually omit this) 
1 C cream or half'n'half

1/2 C butter

Add all ingredients except butter and cream to large sauce pot.  Bring to simmer for 25 minutes.  Puree in blender.  Add cream & butter and simmer until melted - do not boil.  Serve with seasoned croutons.  I love do grilled cheese sammies with this. 

White Chicken Chili
submitted by Jocelyn Jarman

2 to 3 chicken breasts
1/4 chopped white onion
1/2 to 1 can chicken broth
3 cans white northern beans
1/2 jar herdez green sauce
1/2 can diced green chilies
1/2 lime squeezed for juice
(1) 8 oz sour cream

Cook in crockpot all day. Shred chicken. Add sour cream before serving. Serve with tortilla chips

Potatoe and Ham Crockpot Soup
submitted by Rachel Soderberg

3/4 c butter

1/2 tsp sugar
dash of pepper
1 c flour
1 quart half and half
2 c milk
4 c water
6 small potatoes (or more to taste), cubed
2-4 carrots (or more to taste), 1/4-1/2 inch slices
3 c ham, cubed
1 Tbsp parsley flakes
1/8 tsp accent salt
1/4 tsp celery salt
salt to taste

Prepare cream sauce:
In a pan, melt butter, sugar and pepper. When melted add flour and blend thoroughly. Mixture will be very thick. Add all of the half and half and mix. Try to blend as many of the lumps as you can. Continue simmering until the mixture thickens, then add milk. When blended, pour all into crock pot.

In crock pot, add the 4 cups of water to the cream sauce, mix. Add uncooked potatoes, carrots, and ham. Then add parsley, accent salt, and celery salt. Stir until all is well blended, then salt to desired taste. Cook on high for 3-4 hours, or low 5-7 hours. Serves 6-8

Broccoli Chowder
submitted by Judy Grabert

½ bunch broccoli (I tend to use more)
2 cups fat free, low sodium chicken broth
2 large potatoes, peeled and diced
¼ lb. Canadian bacon or smoked ham, diced
1 onion, diced
2 tsp. butter
2 tsp. flour
2 cups whipping (heavy) cream
Pinch of dried rosemary
Pinch of thyme
Pinch of black pepper

Cook broccoli in chicken broth in large pot till tender. Cook potatoes in salted water in a separate pan till tender. Sauté Canadian bacon (or smoked ham) and onion in the butter until onion is soft. Add the flour and cook for 5 minutes, stirring frequently. Remove from heat. Scald the cream in a double boiler or lover low heat (watch carefully that it doesn’t boil over or scorch). Puree broccoli with the chicken broth ( a hand held immersion blender is great for this – if you don’t have one, just carefully puree in regular blender, remembering to keep the lid off and use a towel to cover the top – the heat can cause the top to blow off!!) Add the bacon mixture to the pureed broccoli mixture. Stir well. Add the cooked potatoes and simmer. If too thick, thin the chowder with water from the potatoes. Add herbs and stir. Keep at a very low simmer or let stand for 15 minutes. Serve hot. Enjoy!!

Rockin' Moroccan Stew
submitted by Lorreen Worroll, from Carlee Dynes blog

serves 6.

"My family really likes this. When I made this the first time I cut the sweet potatoes too large, they need to be cut rather small. Also, I didn't use the cilantro because my family doesn't really care for it. You could serve just about any kind of bread with this and if you wanted to use some meat in it I think chicken would work really well."

2 tbsp olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green pepper
1 garlic clove, minced

3 cups vegetable broth
3 cups peeled, cubed sweet potato
1 can (19 oz) tomatoes, drained & cut up
1 can (19 oz) chickpeas, drained & rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp groung cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

1/4 cup raisins
2 tbsp peanut butter
2 tbsp chopped cilantro

Over medium high heat, saute onions, celery, green pepper & garlic in olive oil, about 3 minutes.

Add remaining ingredients, except for raisins, peanut butter & cilantro. Bring to a boil. Reduce heat and simmer, covered for 20 minutes.

Stir in raisins, peanut butter & cilantro. Mix well. Simmer for 5 minutes. Serve hot.

The Big Easy Batch of Beefaroni
an award winning low-fat recipe
Submitted by Pam Marenna

8 qt. spaghetti pot
3 qt. microwave safe bowl + cover, or pot + cover
2 lbs. ground beef
16 oz. pkg. elbow macaroni*
26 oz jar spaghetti sauce
14 oz jar spaghettie sauce

Boil elbows in 8 qt. pot, scoop out when done with slotted spoon and put into the colander in the sink. Add the ground beef to the 8 qt. water, and break it up into tiny clumps. 

Heat the sauce in the 3 qt. bowl, when it's hot add the cooked elbows to it. 

After the ground beef is done boiling, pour the pot into the colander in the sink.  Rinse the pot out with water and pour it over the ground beef to rinse more of the fat off.  Combine the elbows with the sauce and meat in the 8 qt.

If you want to quick chill it, after mixing, divide it into the 2 pots, and fill the sink with cold water and ice cubes and place the pots into the water bath. 

This freezes well.

*For wheat/gluten-free use Tinkyada rice pasta.  It cooks quicker.  This is just as good and also freezes well.

Red Lentil Soup with Coconut Milk & Spiced Butter
submitted by Ruth Miller

4 servings.

3/4 tsp. cumin
3/4 tsp. curry powder
1/2 tsp crushed fennel seeds
1/4 tsp dried thyme, crushed
1/4 tsp ground nutmeg

1 T canola oil
1 1/2 C finely chopped yellow onion
3/4 C finely chopped carrot

1 med clove garlic, minced
2 jalapeno chilies, seeded and minced
2 tsp finely grated fresh ginger

1 1/2 C lentils, rinsed well
1 (14.5 oz) can vegetable broth
3 1/2 C water

1 C canned unsweetened coconut milk (reg. or light)
1 tsp kosher salt
1/4 tsp ground black pepper
3 T lime joice
2 T chopped cilantro

2 T butter

1. In a small bowl, stir together cumin, curry, fennel, thyme, and nutmeg.  Set aside.
2. In 5-qt. pot, heat oil on med-low. Saute onion 4 min. Stir in the carrot and saute 3 min. Add garlic, jalapeno, and ginger; saute 2 min.  Stir the lentils, broth and water into the vegetables.  Stir in 3/4 tsp of the spice mixture.  Bring to a boil, cover and reduce heat to med-low. Simmer gently, stirring occasionally, 30 min. The lentils should be soft and falling apart.
3. Remove soup from heat. Cool 10 min. Stir in cocnut milk, salt, peper, lime joice and cilantro.
4. Melt butter in a small pan and stir in remaining spice mixture. Cook 1 min. Stir into soup and serve. 

Cheddar Corn Chowder
submitted by Heather Larsen


2 T olive oil
¼ c. butter
1 lg onion small chop
½ c flour
2 tsp salt
½ t turmeric
1 tsp pepper
4 c. chicken stock or chicken broth
3-4 c. small diced potatoes- I use red but you could use Yukon, white
2 lbs. frozen corn thawed (you could use fresh if in season)
2 c. Half and Half
8 oz sharp white cheddar grated

Heat a large soup pot with oil and butter. Add chopped onions and sauté until translucent about 10 minutes. Stir in flour, salt, pepper and turmeric and cook for about 3 minutes. Add chicken broth and potatoes- bring to a boil and simmer uncovered for 15 minutes until potatoes are tender. Add corn to the soup. Then add half and half and cheddar. Cook for 5 minutes until cheese is melted . Season to taste with salt and pepper. Serve hot with crostini’s and bacon.

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