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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

May 16, 2013

Pasta E Fagioli Soup

Thursday, May 16, 2013 0 Comments

Pasta E Fagioli Soup

Ingredients

    • 2 lbs ground beef
    • 1 onion, chopped
    • 3 carrots, chopped
    • 4 stalks celery, chopped
    • 2 (28 ounce) cans diced tomatoes, undrained
    • 1 (16 ounce) cans red kidney beans, drained
    • 1 (16 ounce) cans white kidney beans, drained
    • 3 (10 ounce) cans beef stock
    • 3 teaspoons oregano
    • 2 teaspoons pepper
    • 5 teaspoons parsley
    • 1 teaspoon Tabasco sauce (optional)
    • 1 (20 ounce) jars spaghetti sauce
    • 8 ounces pasta

Directions

  1. Brown beef in a skillet.
  2. Drain fat from beef and add to crock pot with everything except pasta.
  3. Cook on low 7-8 hours or high 4-5 hours.
  4. During last 30 min on high or 1 hour on low, add pasta.     
 

 
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October 11, 2012

Delicioso!!

Thursday, October 11, 2012 0 Comments
 FOOD MMMM…………

Ok no excuses…here are some food pictures if you want the recipes let me know and I will put them up. I have been a very bad blogger.

Homemade white bread

Homemade white bread

Homemade tomato soup with orzo and 
grilled mozzarella panini



Homemade tomato soup with orzo and 
grilled mozzarella panini

Homemade tomato soup with orzo and 
grilled mozzarella panini

Nachos

Nachos

Pork over wild rice with snap peas

Pork over wild rice with snap peas

Pork over wild rice with snap peas

Pork over wild rice with snap peas

Pork over wild rice with snap peas

Slow Cooker Chicken Chow Mein

Slow Cooker Chicken Chow Mein

Slow Cooker Chicken Chow Mein

Slow Cooker Chicken Chow Mein
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July 3, 2012

Lasagna Soup

Tuesday, July 03, 2012 0 Comments
Lasagna Soup



Ingredients for soup
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. lasagna noodles, broken up
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Ingredients for cheesy yum
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Directions
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Cook noodles separately and serve on the side. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings:  8
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December 4, 2011

Tortellini Soup

Sunday, December 04, 2011 0 Comments
Tortellini Soup

Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
fresh basil chopped
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

Directions:
In a large pot, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano, basil, and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.


 my camera was in the shop these photos were taken with my phone…not so great quality! 
 BUT ubber delicious!!!!!
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October 26, 2011

Grandma's Homemade Potato Noodle Soup

Wednesday, October 26, 2011 0 Comments
Grandma's Homemade Potato Noodle Soup

Noodles
2 c flour
1 tsp salt
3 large eggs or 4 small eggs

Mix together flour and salt and then add the eggs. Stir together and knead until it forms a ball. Roll out the dough until it is thin, add flour as needed to keep from sticking. Roll the dough up like a cinnamon roll and cut into 1/8" to 1/4" pinwheels. Grab the end and shake each one out and lay them out to dry on a cookie sheet while you prepare the soup.

Potato Soup
8 medium potatoes peeled and diced 1/2" cubes
2 quarts water
2 tsp salt
1 tsp onion powder
1/4 tsp pepper
2 stalks celery chopped
1/3 c butter
2 cans evaporated milk
*can add cooked bacon crumbled on top

Peel and cut potatoes and add to 8 qt pot and cover with water, add spices. Bring to a boil. Boil for 5 min. Add the noodles, a little at a time, stirring to keep from sticking. Then add celery and butter. Stir and let boil 10 min. then add evaporated milk. Stir and reduce heat and cook for 5 more minutes. Sere hot. *crumble bacon on top and add more salt if needed. 
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August 4, 2011

Red Potato & Broccoli Soup

Thursday, August 04, 2011 0 Comments
Red Potato & Broccoli Soup
Even if its hot outside there is no excuse to not enjoy a delicious hot soup with bread. mmm mmm mmm



Red Potato Broccoli Soup

Ingredients

  • 2 vegetable bouillon cubes
  • water, enough to cover the potatoes
  • 12 baby red potatoes, quartered
  • 2 small sweet onions, sliced
  • 5 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • dash of red pepper flakes, or to taste
  • 1 teaspoon olive oil
  • 1 head of broccoli, cut into small pieces
  • 1 cup non-fat plain Greek yogurt (Chobani all the way!!!)
  • 1 cup shredded 2% milk sharp cheddar cheese

How-To

  1. In a large pot bring the water to a boil and dissolve the bouillon cubes.
  2. Boil the quartered potatoes for about 15 minutes until tender.
  3. Meanwhile, in a large sauce pan over medium-high heat, sauté the onions, garlic, pepper, salt, and red pepper flakes in the olive oil. Cook just until tender. 
  4.  Once the onions are tender, turn off the heat and pureé them in the food processor. Put the onion pureé back into the sauce pan.
  5.  At this point, the potatoes should be cooked. Pureé the potatoes in the food processor.
  6. Add the potato pureé to the onion mush.
  7.  Add the broccoli to the boiling vegetable bouillon water (add more water until the broccoli is just submerged in the vegetable broth). Boil for about 15 minutes until tender. 
  8. Put half of the cooked broccoli in the food processor and pureé.
  9. Add the broccoli pureé and the whole pieces of broccoli into the large sauce pan with the onion and potato mush.
  10. Turn the heat back on the sauce pan to medium heat.
  11. Add 1 cup of the vegetable bouillon water to the sauce pan and stir.  
  12.   Add the Greek yogurt and cheese and stir until completely blended.
  13. Serve and enjoy with nice hearty bread!
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