Betty’s Tortilla Soup

Betty’s Tortilla Soup

1 cup of frozen onion 3Tablespoon of chopped jalapeño I use jarred 1Tablespoon of minced garlic, I probably double/triple that 1 Tablespoon of Extra Virgin Olive Oil *Sauté onion, jalapeno, and garlic in the EVOO 1 can of crushed Tomatoes I use a large one 6 cups of Low Sodium Chicken Stock 1 cup of Low Sodium Tomato Soup I use the large one *Stir thoroughly, add: 1 Teaspoon of Ground Cumin 1 Teaspoon of Chili Powder 1 Teaspoon of Salt 1 Teaspoon of Pepper ½ Teaspoon of Lemon Pepper 2 Tablespoons of Worcestershire Sauce *Simmer for 1 to 1 ½ hours uncovered between medium and low via Amanda Skelton Yocum, Betty is her sweet mama.

Almost Soupplantaion/Sweet Tomato's Pinto Bean & Barley Soup with Basil

Almost Soupplantaion/Sweet Tomato's Pinto Bean & Barley Soup with Basil

Ingredients:
1 small pkg pinto beans (16 oz)
1 c  low sodium vegetable broth
2 c or 2 stalks sliced celery (not diced)
1-1 1/2 c sliced carrots
a heaping 1/2 c chopped red onion
2 bay leaves
2 1/2 tsp basil
1/2 c fresh chopped parsley
1/2 tsp oregano
1/2 tsp Italian seasoning
garlic powder ( I didn't measure this, but start with a couple of good shakes-you can always add more later. I wanted to used minced garlic but was out)
4 c vegetable broth
8 c water
1/3 c barley
cayenne
optional: hot sauce, Parmesan cheese, Mrs. Dash ( I especially like the tomato basil flavor, but the regular one will do.

Prepare beans as you like for cooking. You can presoak them overnight, but it is not necessary.  Sort and wash beans. Put them in a soup pot covered with water 2 inches above where the beans are. Also add 1 c vegetable broth . Bring to a boil, then turn down and simmer for 1 hour.
After an hour or so, drain beans and rinse them. Rinse the soup pot out too to get all the foamy, dirty residue out of it.
Put beans back into the pan.  Add celery through water. Stir to mix together and bring to a boil once again. Put a lid on it, turn down heat, and simmer several hours to all day.  You want your beans to be tender and falling apart.  Add more water or broth as needed to make sure you keep a good amount of liquid in the pot. About an hour before serving, add barley, a little cayenne, and more garlic powder if needed. Simmer till its done, maybe about 45 minutes or so. It's better to start with a little cayenne and then have to add more later because you want just a little kick...nothing too overpowering. When barley is tender,  discard bay leaves and put some of the soup in a blender ( I did 1 1/2 c beans and veggies mixture & 1- 1 1/2 c. liquid). Blend to mix well, then pour back into soup pot. If it's still not the consistency you want you can blend up some more. This adds consistency to your soup and thickens it up. Stir and serve.
Use optional toppings if you choose.

Re-blogged via: Banana Boats & Cabbage Patches cause I went to Soupplantation today, and I could eat this soup for days! ~mms

Buffalo Chicken Soup

John took me to a fabulous Soup & Salad restaurant in Cheektowaga, called Danny's. They had the BEST Buffalo Chicken Soup there and I want some more!

I was roaming the internet, and found this one. Hopefully I'll try it soon and let you know what I think!

Buffalo Chicken Soup
We tasted this cheesy, spicy chicken soup at a local restaurant and
just had to try to recreate it at home. We got it first try! It's so easy
and delicious, I'm sure it'll become a favorite at your house, too.


Recipe Created By: Robbie & Mike Rice
Prep. Time: 0:25
Serves: 4

1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food (Velveeta®) - cubed, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.

Ten Minute Couscous Soup

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

The "I" is not me... Recipe taken from 101cookbooks.com because I like couscous, and I like to say the word couscous.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

 

	Skill: Easy Prep time:   15 mins Cook time:   37 mins Makes: 8 servings
1 tbsp Becel Buttery Taste margarine   15 mL   1 medium onion, chopped   1   3 cloves garlic, minced   3   1/8 tsp five spice powder   0.5 mL   8 cups peeled, seeded and diced butternut squash, about 1 large squash   2 L   1 Granny Smith apple, peeled, seeded and diced   1   1 carton Knorr Simply Chicken Broth   900 mL   1/2 cup unsweetened apple juice   125 mL   2 tbsp golden brown sugar   30 mL
In large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened, about 7 minutes. Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the brown sugar. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. Tip: Five Spice Powder is available in Asian markets, as well as in the spice aisles of most grocery stores. Nutritional Information (per serving): 120 calories, 1.5 g total fat, 0.2 g saturated fat, 0g trans fat, 0.6 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 270 mg sodium, 28 g total carbohydrates, 3 g dietary fibre, 2 g protein

Courtesy of Homebasics Canada

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.

Lisha's Ham Soup

Ham Soup
1/4 cup butter
1/4 cup flour
1/2 small onion, diced
3 cups milk
1 cup chicken stock
2 cups ham cut into small cubes
2 cups corn ( I like frozen the best)
4 oz. cream cheese, cut in small pieces to melt quicker

Melt butter and saute onions. Don't let butter brown. Add flour and whisk quickly together. Add a little milk and mix quickly to prevent lumps. Add rest of milk and whisk together. Add chicken stock. Let heat through for a few minutes, not to boiling. Add ham and corn. Let cook until corn is hot. Add cream cheese and stir until creamy. When it is just starting to boil turn the heat way down. If it boils, stir quickly to prevent from scorching milk on bottom of pan.

Thanks Lisha!

Hearty Beef and Barley Soup

The following recipe is from:
Sandra Lee Semi-Homemade® Slow cooler recipes© Cookbook.
Click the photos to make them larger.

I adore barley. My husband puts barley in his turkey soup (which he of course, has no recipe for) and it is awesome! So I love the idea of barley in a good soup!