SOUPS.....SOUPS.......and MORE SOUPS.

[marvholly]

Had a can of diced clams on the shelf for a while. Found a recipe on line for Manhatten Clam Chowder and "adjusted" it this weekend.

Manhattan Clam Chowder

1 tablespoon olive oil
3/4 cup chopped onion
½ c diced carrots
1/2 c diced green pepper
1/2 c thin sliced celery
1 teaspoon bottled minced garlic (about 2 cloves)
1 c chicken or veggie broth
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 t Worchester sauce
1 (14.5-ounce) cans diced tomatoes, undrained
1 (8-ounce) bottle clam juice (chicken or veggie broth) if needed
1 (6 1/2-ounce) cans chopped clams, undrained
2 tablespoons chopped fresh parsley (2 t dry)

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrots, green pepper, celery and garlic; sauté until onions are slightly caramelized. Add next 6 ingredients; bring to a boil. Cover and simmer until veggies are done. Stir in clams and juice; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.

Yield: about 6 cups

[CarrieW]

These sound like some great recipes! I love soups and can't wait to try some of them.

[Reb]

A friend of mine recently sent me a recipe for Red Pepper Soup, and I tried it. I've never had anything like it. The first bowl tasted good but I thought "nah, I probably won't make this again". Had the second bowl today with a dollop of sour cream and I really REALLY liked it. Perhaps it needs to sit a bit to mix the flavors or it's an acquired taste. It's a gorgeous soup that looks a lot like tomato soup.

Note: I cut the veggies into fairly decent sized hunks so it was easier to strain.


Red Pepper Soup

3 TB butter or margarine
3 large red bell peppers (1 1/4 lbs) seeded and chopped
1 medium onion chopped
1/4 tsp ground Cumin
pinch cayenne pepper
3 1/2 cups Chicken broth
2 tsp lemon juice
salt (optional to taste)
few sprigs of fresh italian parsley for garnish

In 3 Qt sauce pan over medium heat, melt butter. Add bell peppers and onions and cook,
stirring occasionally, until onion is soft but not browned. Mix in cumin and cayenne, then
add chicken broth.

Bring to boil, cover, reduce heat, simmer 20 minutes.

With a slotted spoon, scoop out all the vegetables and transfer to blender/food processor. Add a little of the broth and whirl/process until smooth. Pour purreed veggies through a strainer back into the broth. Mix in Lemon Juice and add salt if needed.

Serve hot, garnishing each serving with a few leaves of parsley. Delicious with a dollop of sour cream.

Makes 5 1/2 cups, 4-5 servings.

[cargresha]

This is the recipes from Indonesia that I modified...



1 lbs of ground beef (lean)
1 pack of medium hard tofu
1 egg
1/4 cup chopped celery
salt
pepper
1 teaspoon light soy sauce.
Chicken broth
1stalk celery cut into 4

Boil the chicken broth with celery, add a little salt and pepper to taste.

Mix ground beef, egg, chopped celery, salt pepper, soy sauce until well blend.

Shape the beef like a meatball...and drop it in th boiling broth.

cut the tofu into 8 pcs triangle, topped with a little beef mixture, and drop it to the broth.

cook until the meat is done.

Add in some bokchoy in the broth...

Served warm with chopped green onion on top.


(the original recipes using corn starch in the mixture and fried the tofu before using it)

[Ladyneitz]

Hi everyone, was just looking for some soup recipes and didn't see a ham and bean soup recipe. Does anyone have a recipe that would be SBD aproved? Also, my hubby really likes ham, potatoes, and greenbeans. I used to make it in my crockpot for him. He is semi-following the diet with me. More to support me then anything else, although he has lost about 15 pounds because I don't make potatoes or pasta like I use to and he isn't eating white bread anymore. Would it be okay to make the ham, potatoes, and greenbeans for him and I would just eat the ham and greenbeans or would it better for me to skip eating it altogether because of the potatoes being cooked with the ham and beans?
Thanks for any input.
Midge

[recipelover]

Why not substitute something for the potatoes. I have used radishes (they taste really good in stews etc. and I hate radishes raw) and have used kohlrabi (which is a close to potatoes) and have used turnips.

Here is my bean soup recipe that I have used often:

Navy Bean soup

2 c. navy beans (1 lb.) rinsed, drained, sorted
3 qts. cold water
1 ham bone or a couple of ham shanks
1 onion, minced
1/2 tsp. sugar (I still use it because it is such a tiny amount)
2 stalks celery, chopped fine
bay leaf

Follow directions on package of beans for presoaking, if called for. Bring all ingredients slowly to boiling point. Reduce heat; cover and simmer 4-5 hours until beans or peas are tender and the liquid partially cooked down. Note: you can dilute as desired with additional water (or milk) and season with more salt or pepper.

[Kayla110]

I'm always on the go, so I've made some soups up on my own. I couldn't find any on here that had the ingredients that I had at home.

Chunky Tomato Soup

2 cans of 99% fat free College Chicken Broth
1 large can of tomato chunks
1 cup of no fat/skim milk
and whatever spices you want to have in it.

Heat to a boil.
I then added mine to a kool-aid pitcher for storing in the fridge.


Veggie Beef Soup

2 cans of 99% fat free College Beef Broth
1 lb of lean Beef (browned in frying pan)
1/2 a bag of frozen pees
1 can of corn
and whatever spices you want in it.

Heat to a boil and then simmer for about 15 minutes.
I then added it to another kool-aide pitcher and stored in the fridge.

[recipelover]

Kayla110, just a quick note to warn you that the corn that you added is not SB friendly. Corn is considered "very limited."

[Ladyneitz]

Hello everyone, hope everyone's having a great Memorial Day weekend.

I went to Panera Breads a couple weeks ago and had a bowl of black bean soup. I had never had it before and it was great!! Found this recipe on the Texas Cooking website and wanted to know what everyone thought or if someone has a good black bean soup recipe. This one doesn't sound too bad and sounds like it would be SBD friendly with only a little tweeking.

Black Bean Soup
Black bean soup is a great side, or main course, to a Texas-style or mexican meal. The best black bean soup is made with dried black beans, rather than canned. Be sure to pick through the dried beans carefully to remove any split kernels or tiny rocks that sometimes get mixed in.
1 pound dried black beans (might cheat and use canned)
1/4 cup olive oil
1/4 pound bacon ( would have to use turkey bacon)
1/4 pound diced ham
4 onions, chopped
4 garlic cloves, minced
3 stalks celery including leaves, chopped
1-1/2 cups uncooked brown rice
1 teaspoon cayenne pepper
2 teaspoons ground cumin
3 quarts chicken broth
1/4 cup dry white wine (I don't use any wine and don't think it would effect the taste.)
1/2 cup dry sherry
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.

***Not sure why you would have to puree this...wouldn't it be fine without this step?***
Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.



--------------------------------------------------------------------------------
Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. Serve this with Jalapeño Cornbread to make a real Texas-style meal.

[mommy2three]

Had this tonight and it was very good. Thought I would share!

escarole and spinach soup

INGREDIENTS:
• 1 Tbsp (15 ml) extra-virgin olive oil
• 1/2 cup (120 ml) finely chopped onion
• 2 garlic cloves, minced
• 1 tsp (5 ml)chopped fresh rosemary leaves or 1/2 tsp (2.5 ml) dried rosemary, crumbled
• 1-1/2 pounds (680 g)escarole, washed, dried, and chopped into 1-inch (2.5-cm) pieces
• 6 cups (1.4 L) chicken stock
• 1 pound (454 g) ground turkey
• 1 large egg
• 2 Tbsp (30 ml) minced green onion
• 1 Tbsp (15 ml) finely chopped fresh parsley
• 1/3 cup (80 ml) freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• Lemon slices (optional)
PREPARATION:
Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, or until the onion is soft but not brown.

Add the escarole and stock. Bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 10 minutes, or until the escarole is tender.

In a medium bowl, mix the turkey, egg, green onion, parsley, and Parmesan cheese. Form into 1-inch (2.5-cm) balls. Lightly oil a baking dish large enough to hold the meatballs in a single layer. Add the meatballs. Bake for 10 minutes.

Add the meatballs to the soup and simmer, partially covered, for 5 minutes. Season to taste with salt and pepper. Serve garnished with lemon slices (if using).

Note: You can use spinach, zucchini, or a combination of both in place of the escarole.

Yield: 4 servings

Per serving. Effective carbohydrates: 4.3 g; Carbohydrates: 10 g; Fiber: 5.7 g; Protein: 34 g; Fat: 18.4 g; Calories: 346

[mommy2three]

Lasagna Soup (phase 2-3)


1 lb. Ground beef
1 Medium onion, chopped
2 (14-1/2 oz.) cans diced tomatoes
1 (15 oz. ) can tomato sauce
1 (14-1/2 oz.) can beef broth
1 1/2 cups Water
1 tablespoon Brown sugar
2 teaspoons Dried basil
2 teaspoons Dried oregano
1 teaspoon Salt
1 teaspoon Dried thyme
2 cups Mini lasagna noodles (American Beauty) or rotini pasta (whole wheat)
1/4 cup Grated Parmesan cheese
1 1/2 cups Finely shredded mozzarella cheese

Preparation
Brown ground beef in dutchoven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Makes 6 to 8 servings.

[jdub]

Hey All! This recipe is straight from Taste Of Home. It's one of my favorites. The only thing I omitted from the original recipe is 1 T brown sugar.

1 lb pork sausage (although ground beef, chicken, etc will work)
1 cup chopped onion
1 can (28 oz) diced tomatoes, UNDRAINED
1 can (15.5 oz) great northern beans, rinsed and drained
2 cups chopped cabbage
1 cup sliced carrots
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 tablespoons fresh parsley

brown sausage with onion, then drain. Add remaining ingredients. Bring to a boil, then cover and simmer until veggies are tender.

That's TOH's recipe. I like to add cayenne pepper and worchestershire sauce. Also, the first time I made it, my (canned) beans had disappeared by the time the carrots were done! So now I use canned beans and canned carrots and I microwave the cabbage until it's about done. Makes a pretty quick and easy meal!

[ami]

Butternut Squash-Spinach-Chicken Soup – P2
6 servings

Preparation Time: 20 minutes Cooking Time: 37 minutes

6-1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
1-1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained


1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and
cumin, and sauté until onions begin to soften, about 4 minutes. Stir in
jalapeño pepper.

2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer
until chicken is cooked through, about 20 minutes.

3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Copyright 2002 by Gardenguides.com - http://www.gardenguides.com

[Ziploxx]

I made this last night and it was very good. It's another one of those old family recipes. You can use pretty much any squash you like, but I think the pumpkin and butternut is a pretty good combo.

Pumpkin and Butternut Squash Chowder

-Ingredients-
2 Tbsp vegetable oil
1 large onion diced (about 1 cup and a half)
1 butternut squash, peeled, seeded and cubed
1 small can of pumpkin puree
1 large ham hock
1 box (4 cups?) chicken broth
2 bay leaves
1/2 cup of water
1 large diced carrot (omit if you wish to on P1)
1 large celery stalk, diced
1 small can lima beans
8 oz. grated sharp cheddar cheese
1/2 cup half and half
salt and pepper

Heat the oil in a good size soup pot and sauté the onion until limp and transparent, but not brown. Add the squash, ham hock, chicken stock and bay leaves. Simmer until the squash is tender. About 20-30 minutes. Remove the bay leaves and ham hock and add the can of pumpkin. Remove from heat and allow it to cool some. Process in a food processor or blender until smooth and put it back in the pot.

In a sepperate small pot simmer the carrots, celery and beans in the 1/2 cup of water until tender. (I didn't drain the beans. More flavor Razz) Add the veggies, cheese and cream to the pureed squash soup and heat on low. Cut the meat from the ham hock and add it to the soup. Fresh ground pepper and kosher salt finish it off. I found it takes a good bit of salt to bring out the flavors, but there is salt in the broth and cheese so taste as you go.

This makes a good bit of soup. We ate about half of it last night and the other half is in the fridge for maybe tomorrow or Tues. I added a pat of butter and a sprinkle of cinnamon and nutmeg on mine and liked that flavor alot. Lisa put some raisins in hers. It's a fun soup that is versatile. Sweet Mama or Acorn squash would work well also. You could even use some baked sweet potato. I say baked because it's a hard tuber and wouldn't cook at the same rate as squash.

Cheers!

[mommy2three]

This is soooo good! We are having our first cool day today (under 70!) so I thought I'd celebrate with some soup.

Tomato Cheese Soup

1 (28-ounce) can whole tomatoes
2 celery ribs, chopped
2 garlic cloves, crushed
1 red bell pepper, seeded and sliced
1/2 pound mushroom, chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
8 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 (3-ounce) package reduced fat or fat free cream cheese
1 teaspoon salt
1/2 teaspoon ground pepper

1. Place whole tomatoes (undrained) in a buttered baking dish. Add chopped celery ribs, crushed garlic cloves, and sliced red bell pepper. Cover and bake in a 325 degrees oven for 25 minutes.
2. Saute chopped mushrooms and chopped onion in butter in a large kettle. While stirring, slowly add flour and sugar, blending until mixture is smooth. Add beef broth basil, rosemary, and thyme; stir until the soup comes to a boil.
3. Add the contents of the baked dish to the kettle. Cover and simmer for about 30 minutes.
4. Meanwhile, in a food processor, blend cream cheese, salt, and pepper until smooth. Slowly stir the cream cheese mixture into the soup.
Makes 10 servings.