Reb wrote: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.
recipelover wrote:I must add these three links to this new sticky--enjoy them all.
Here is Redrabbits soup thread--lots of good recipes there also for soup:
http://www.southbeach-diet-plan.com/for ... hp?t=19242
And chili recipes: http://www.southbeach-diet-plan.com/for ... hp?t=21130
And 5-can soup: http://www.southbeach-diet-plan.com/for ... hp?t=18653
Lqqieee wrote:LISA'S ITALIAN WEDDING SOUP for all phases
-93% lean ground beef (i think my package was 1/2lb)
-1 pk frozen chopped spinach
-3 cans low sodium chicken broth
-grated parmesan cheese (about a good handful)
-1 TB garlic powder
-salt & pepper
-2 TB extra virgin olive oil
Combine beef, 1 egg, half the parm cheese, garlic powder, sprinkle salt and pepper all together with hands (it's fun!) Then shape beef into small meatballs.
Add 2 TB olive oil to a skillet and heat to medium high. Add meatballs and brown them pretty good, about 5-6 minutes on each side. Drain on paper towels.
While the meatballs are browning, add 3 cans chicken broth to large pot. Heat it until it boils, then turn down the heat to a simmer. Microwave the spinach so it makes it easier to break it into pieces. Throw the spinach pieces into the pot. Mix until the spinach is well blended throughout.
Add the meatballs to the soup, stir and serve in soup bowls. Sprinkle remaining parm cheese over each bowl and it will melt into the soup. ENJOY!!
ami wrote:Autumn Gold Squash Soup (Phase 2-3 ONLY)
1 medium to large butternut squash (will make about two cups when cooked)
1 large Spanish onion, chopped (about 3 Cups)
2 T. canola oil
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1-1/2 C. water
1-1/2 C. tomato juice
1 C. apple juice
1 C. orange juice
salt and ground black pepper
Bake or boil the squash. To bake halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about on hour. Scoop out the pulp and discard the skin.
To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover it. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are tender. Remove the bay leaves. In a blender or food processor, puree the cooked squash, the onion-carrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
recipelover wrote:Smoked Chicken and Black Bean Soup, P1 [posted by SSBuck}
2 cups dried black turtle beans, soaked (or canned black beans, rinsed)
1 strip of turkey bacon, diced (I cheat and use regular bacon!)
1 cup diced onion
1/2 cup diced celery
1 tablespoon minced jalapeno chili pepper (I use a little crushed red pepper flake)
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems (I donâ€™t use these, I just use a ton of leaves)
6 cups of low-sodium canned chicken broth
2 whole boneless, skinless chicken breasts, cooked
1 tablespoon chopped cilantro leaves
Drain the beans and set aside. Cook the bacon in a 4-qt pot over medium-low heat for 2-3 minutes. Add onion, celery, and jalapeno pepper. Season lightly with black pepper and cook until the veggies begin to soften about 5 minutes. Add the garlic and cook for 1 more minute. Add the bay leaf, cilantro stems, beans, and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the beans are completely tender, about 30 minutes to 40 minutes. Cut the chicken into 1/2" cubes. Divide the chicken among the soup bowls, mounting it in the center, and ladle the soup around it.
SuzsterMiami wrote:I made this soup after having a whole foods (market) version and realizing I can make the same thing better.
1 lb Tilapia filets - cut in bite size pieces
1 lb shrimp (peeled)
1 lb Shark steak (could be cod but shark holds intact better) - cut in chunks
1 cup coarsely chopped celery
1 eggplant cut in chunks with skin
1 cup chopped onions (you choose the color or variety)
1/2 cup garlic (oh ya baby, PLENTY)
1 container Ponni tomato sauce (Ponni is organic, no sugar added, it's more like a thick tomato juice consistency)
1 can Stewed tomatos (basil)
1 can stewed tomatos (red wine)
In stock pot sautee celery, garlic, onions in olive oil. When soft add tomatos and sauce. Bring to a simmer. Add 1 cup water and then add tilapia, let cook for 3 min. Add shark or whatever other thick filet you got. Cook over medium heat. Add oregano, salt, pepper to taste. Cook until flavor is even and satisfactory. Add eggplant and cook until somewhat soft. You may need to add water so that the soup is not too thick. Go slow on the adding of water...you don't want too runny. Finally add shrimp. Let sit a few hours and enjoy!!!
vickil wrote:African Peanut Soup
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy natural peanut butter
1/2 cup uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
mommy2three wrote:Confetti Rice Soup (P2)
2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion
3 (14-1/2 oz) cans chicken broth
2 medium carrots, thinly sliced
2 garlic cloves, chopped
1/2 tsp. dried marjoram leaves
1/8 tsp pepper
Good sprinkle of Mrs Dash garlic and herb
2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1-1/2 cups frozen whole-kernel corn, thawed, drained
1 cup frozen cut broccoli, thawed, drained
In a 3 1/2- to 4-quart slow cooker (crockpot), combine all ingredients except corn and broccoli; mix well. Cover; cook on Low setting for at least 8 hours. Before serving, stir in corn and broccoli. Increase heat to High setting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.
Tip: To quickly thaw corn and broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well. Note: If you like your broccoli and corn cooked a little more, cook an additional 10 minutes.
Makes 6 servings; Please note that the corn is considered very limited.(I don't have the good carb/fats book handy, but I'm pretty sure that is how it is classified.) you can omit it with great results!
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