This looked super easy and different and I had pretty much everything on hand. The recipe is from www.bettycrocker.com.
Curried Pumpkin-Vegetable Soup
1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups Green Giant frozen mixed vegetables (from a 1 lb bag)
1 can (15 oz) pumpkin
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat free chick broth with 33% less sodium
½ cup water
½ teaspoon sugar
11/2 teaspoons curry powder
1 teaspoon paprika
1. In a 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes; stirring frequently until onion is crisp-tender.
2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season with salt and pepper.
Shortcuts and Changes: For starters, I just realized I forgot the sugar. I think it would be good in this recipe and I can't believe I left it out! I don't like peas or lima beans, so I searched the frozen vegetable for something I could use. I came up with a mix of corn, carrots, and asparagus. This worked well but they were whole baby carrots and pieces of asparagus that were about and inch and a half long. So, I wound up fishing them out and cutting them up. (I think some potatoes and carrots would be good, too) In the end, I added a little garam masala since I have a whole bunch on hand. I served this with some refrigerator biscuits.
Results: This is a very thick, flavorful soup. I thought it was tasty.
Keeper: I think so!
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Monday, October 11, 2010
Wednesday, October 6, 2010
15. Country Vegetable Chowder
This recipe is from Not Your Mother's Weeknight Cooking. I was looking for something quick. I had some fresh spinach in the refrigerator so I thought I'd give this a try.
Country Vegetable Chowder
Prep Time:15 min
Cook time: About 15 min.
2 tablespoons unsalted butter
2 medium-size leeks, washed, white part only, thinly sliced into rounds, then cut in half
2 tablespoons all purpose flour or whole wheat flour
2 stalks celery, diced
3 new potatoes, diced
1 teaspoon dried crumbled herbs, such as basil, thyme, or Italian blend
2 cups chicken or vegetable broth
114.5 oz can diced tomatoes, undrained
1 16 oz package frozen baby lima beans, thawed
6 oz fresh baby spinach leaves (about 3 large handfuls)
1 ½ cups half and half or plain soy milk
1. melt the butter in a large saucepan or Dutch oven over medium heat and sauté the leeks until limp, about 8 minutes. Sprinkle the leeks with flour and cook, stirring, for 30 seconds. Add the celery, potatoes, herbs, broth, and tomatoes and their juice. Increase the heat to high and bring to a boil. Reduce the heat, partially cover, and simmer for 20 minutes, until the vegetable are tender.
2. Add the lima beans, spinach, and half and half. Season with salt and simmer for 10 minutes, until steaming hot. Serve immediately.
Changes and Shortcuts: We don't like lima beans, so I substituted a can of drained and rinsed white beans. For the items that gave a choice, I used white flour, oregano (couldn't find my basil!, chicken broth, and half and half. I also added pepper and Mrs. Dash.
Results:I felt that this soup need something else. I think carrots would have been better than the beans and spinach. All in all, not bad.
Keeper? I don't think so.
Country Vegetable Chowder
Prep Time:15 min
Cook time: About 15 min.
2 tablespoons unsalted butter
2 medium-size leeks, washed, white part only, thinly sliced into rounds, then cut in half
2 tablespoons all purpose flour or whole wheat flour
2 stalks celery, diced
3 new potatoes, diced
1 teaspoon dried crumbled herbs, such as basil, thyme, or Italian blend
2 cups chicken or vegetable broth
114.5 oz can diced tomatoes, undrained
1 16 oz package frozen baby lima beans, thawed
6 oz fresh baby spinach leaves (about 3 large handfuls)
1 ½ cups half and half or plain soy milk
1. melt the butter in a large saucepan or Dutch oven over medium heat and sauté the leeks until limp, about 8 minutes. Sprinkle the leeks with flour and cook, stirring, for 30 seconds. Add the celery, potatoes, herbs, broth, and tomatoes and their juice. Increase the heat to high and bring to a boil. Reduce the heat, partially cover, and simmer for 20 minutes, until the vegetable are tender.
2. Add the lima beans, spinach, and half and half. Season with salt and simmer for 10 minutes, until steaming hot. Serve immediately.
Changes and Shortcuts: We don't like lima beans, so I substituted a can of drained and rinsed white beans. For the items that gave a choice, I used white flour, oregano (couldn't find my basil!, chicken broth, and half and half. I also added pepper and Mrs. Dash.
Results:I felt that this soup need something else. I think carrots would have been better than the beans and spinach. All in all, not bad.
Keeper? I don't think so.
Sunday, October 3, 2010
16. Moroccan Lentil Stew with Raisins
Although there is a big gap between my last post and this one, I have been making soup but have fallen behind on posting. Now I'm determined to finish my 52 soups! This recipe is from the October 2010 issue of Vegetarian Magazine.
Moroccan Lentil Stew with Raisins
Serves 6, 30 minutes or less.
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic minced (1Tbs.)
1 28 oz can crushed tomatoes
2 18.2 oz cartons prepared lentil soup, such as Dr. McCougall’s
1 15 oz can chick peas, drained and rinsed
½ cup raisins or dried currants
2 tsp ground cinnamon, or to taste
1½ teaspoon ground cumin
¼ red pepper flakes or to taste
6 tablespoons nonfat Greek yogurt or soy yogurt, optional
1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion and sauté 3 minutes, or until softened and translucent. Add garlic and cook 1 minute or until garlic is softened, but not browned, stirring constantly.
2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper if desired. Bring stew to a simmer over medium high heat stirring occasionally.
3. Reduce heat to medium low and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from the bottom to prevent sticking. Garnish each serving with 1 Tbsp of yogurt.
Changes and Shortcuts:I really only made one change, I didn't use the brand of lentil soup mentioned in the magazine. I picked up another brand at Wegeman's but threw away the package so I don't recall the brand. The boxed soup smelled wonderful--it was a lentil and roasted red pepper soup and may have been the store brand.
Results:This soup smelled and tasted fantastic! There is a lot of cinnamon in the soup and I was worried about that, but it was great. This is a nice thick, spicy soup that's really quick and easy to make. I served it with some nice, crusty bread.
Keeper? YES!!!
Moroccan Lentil Stew with Raisins
Serves 6, 30 minutes or less.
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic minced (1Tbs.)
1 28 oz can crushed tomatoes
2 18.2 oz cartons prepared lentil soup, such as Dr. McCougall’s
1 15 oz can chick peas, drained and rinsed
½ cup raisins or dried currants
2 tsp ground cinnamon, or to taste
1½ teaspoon ground cumin
¼ red pepper flakes or to taste
6 tablespoons nonfat Greek yogurt or soy yogurt, optional
1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion and sauté 3 minutes, or until softened and translucent. Add garlic and cook 1 minute or until garlic is softened, but not browned, stirring constantly.
2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper if desired. Bring stew to a simmer over medium high heat stirring occasionally.
3. Reduce heat to medium low and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from the bottom to prevent sticking. Garnish each serving with 1 Tbsp of yogurt.
Changes and Shortcuts:I really only made one change, I didn't use the brand of lentil soup mentioned in the magazine. I picked up another brand at Wegeman's but threw away the package so I don't recall the brand. The boxed soup smelled wonderful--it was a lentil and roasted red pepper soup and may have been the store brand.
Results:This soup smelled and tasted fantastic! There is a lot of cinnamon in the soup and I was worried about that, but it was great. This is a nice thick, spicy soup that's really quick and easy to make. I served it with some nice, crusty bread.
Keeper? YES!!!
Monday, March 1, 2010
18. Moroccan Lentil with Chick Peas Soup
This recipe is from Wegmans Menu Magazine. It looked quick and easy and is a vegan recipe. I thought I would give it a try.
Moroccan Lentil with Chick Peas Soup
MAKES 13 cups ACTIVE TIME: 15 min TOTAL TIME: 35 min
2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
You'll Need: Handheld or regular blender
1.Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2.Cook, covered, 20-25 min.
3.Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4.Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.
Changes and Shortcuts: none
Results: Not bad. The soup could be a little smoother, but all in all pretty good. The recipe makes a lot and I enjoyed it more left over for lunch. I saw a review of it on the Wegmans website that suggested serving it over cheese. I may try that next (although it will no longer be vegan)
Keeper? maybe
Moroccan Lentil with Chick Peas Soup
MAKES 13 cups ACTIVE TIME: 15 min TOTAL TIME: 35 min
2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
You'll Need: Handheld or regular blender
1.Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2.Cook, covered, 20-25 min.
3.Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4.Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.
Changes and Shortcuts: none
Results: Not bad. The soup could be a little smoother, but all in all pretty good. The recipe makes a lot and I enjoyed it more left over for lunch. I saw a review of it on the Wegmans website that suggested serving it over cheese. I may try that next (although it will no longer be vegan)
Keeper? maybe
Friday, October 2, 2009
23. Vegetarian Chili with Rice
Another Chili recipe! This one is from Better Homes and Gardens New Dieter’s Cook Book (ISBN 0-696-01974-4). Because I’m trying to eat less animal products I wanted to try this one.
Vegetarian Chili with Rice
1 15 ½ oz can red kidney beans, drained
1 15 oz can great northern beans, drained
1 14 ½ oz can tomatoes, cut up
1 8 oz can tomato sauce
¾ cup chopped green pepper
½ cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
½ teaspoon dried basil, crushed
2 cloves garlic, minced
2 cups hot cooked rice
In a large saucepan combine kidney beans, great northern beans, un-drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice. Makes 4 servings.
Changes and Shortcuts: I used a packet of stevia instead of the sugar and that’s about it.
Results: Not my favorite, but good! This is a really quick recipe. I also made a batch of refrigerator biscuits while the chili was simmering. This was a nice meal for a cool fall night.
Keeper? Yes
Vegetarian Chili with Rice
1 15 ½ oz can red kidney beans, drained
1 15 oz can great northern beans, drained
1 14 ½ oz can tomatoes, cut up
1 8 oz can tomato sauce
¾ cup chopped green pepper
½ cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
½ teaspoon dried basil, crushed
2 cloves garlic, minced
2 cups hot cooked rice
In a large saucepan combine kidney beans, great northern beans, un-drained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with ½ cup hot cooked rice. Makes 4 servings.
Changes and Shortcuts: I used a packet of stevia instead of the sugar and that’s about it.
Results: Not my favorite, but good! This is a really quick recipe. I also made a batch of refrigerator biscuits while the chili was simmering. This was a nice meal for a cool fall night.
Keeper? Yes
Thursday, August 20, 2009
26. Salmon Chowder
Last week I made Salmon Chowder from the Better Homes and Gardens Good Meals on a Budget cookbook. It was the first time I used canned salmon. I guess I expected it to look like canned tuna when I opened the can—nice clean chunks magically fitting snuggly in the can. I knew I would have to clean out the skin and bones, but was quite surprised when I opened the salmon can. What I found was a hacked up hunk of salmon jammed into the can full of bones and skin. I don’t think canned salmon is a time saver at all. It would be almost as quick, and much neater and tastier to poach a piece of fresh salmon.
Salmon Chowder
1 16 oz can pink salmon
1 tablespoon finely chopped onion
2 tablespoons margarine or butter
1 10 ¾ can condensed Cheddar cheese soup
¼ cup reconstituted nonfat dry milk
1 16 oz can tomatoes, cut up
1 tablespoon snipped parsley
Drain salmon, reserving liquid: remove skin and bones, then flake. Cook onion in margarine till tender but not brown. Add soup; gradually blend in reserved salmon liquid and milk. Add un-drained tomatoes, salmon, parsley, and dash pepper. Cover and simmer 10 minutes. Serves 4.
Changes and Shortcuts: This cookbook uses reconstituted nonfat dry milk instead of regular milk since it’s all about budget cooking. Since we are trying to cut down on animal products, I used rice milk. I also didn’t have any fresh parsley on hand, so used dried. I’m not crazy about the taste of canned cheddar cheese soup so I added some shredded cheddar at the end which gave it a little more of a “home made” soup taste.
Results: Not bad. I was pretty turned off by the canned salmon so I think that influenced my feelings toward the soup. It tasted pretty good, but I think I will look for a different recipe.
Keeper? Probably not.
Salmon Chowder
1 16 oz can pink salmon
1 tablespoon finely chopped onion
2 tablespoons margarine or butter
1 10 ¾ can condensed Cheddar cheese soup
¼ cup reconstituted nonfat dry milk
1 16 oz can tomatoes, cut up
1 tablespoon snipped parsley
Drain salmon, reserving liquid: remove skin and bones, then flake. Cook onion in margarine till tender but not brown. Add soup; gradually blend in reserved salmon liquid and milk. Add un-drained tomatoes, salmon, parsley, and dash pepper. Cover and simmer 10 minutes. Serves 4.
Changes and Shortcuts: This cookbook uses reconstituted nonfat dry milk instead of regular milk since it’s all about budget cooking. Since we are trying to cut down on animal products, I used rice milk. I also didn’t have any fresh parsley on hand, so used dried. I’m not crazy about the taste of canned cheddar cheese soup so I added some shredded cheddar at the end which gave it a little more of a “home made” soup taste.
Results: Not bad. I was pretty turned off by the canned salmon so I think that influenced my feelings toward the soup. It tasted pretty good, but I think I will look for a different recipe.
Keeper? Probably not.
Thursday, August 6, 2009
27. Jamaican Chicken Stew
I got a little behind again, but finally back on track! Tonight I made Jamaican Chicken Stew from the Cooking Light Soup cookbook. I’m still not sure if a stew is really considered a soup, but since it was in the soup book…
The book suggested corn bread with this, so I made a box of corn muffin mix.
Jamaican Chicken Stew
1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 large garlic clove, minced
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon crushed red pepper
½ teaspoons cracked black pepper
¼ cup dry red wine
2 tablespoons capers
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, un-drained
Cilantro sprigs (optional)
1. Prepare rice according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients. Add chicken mixture to pan, sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Spoon rice into individual bowls; ladle stew over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 ½ cups stew and ¼ cup rice)
Changes and Shortcuts:
None…except I think I added extra capers.
Results: Very good, spicy, and easy!
Keeper? YES!!!
The book suggested corn bread with this, so I made a box of corn muffin mix.
Jamaican Chicken Stew
1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 large garlic clove, minced
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon crushed red pepper
½ teaspoons cracked black pepper
¼ cup dry red wine
2 tablespoons capers
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, un-drained
Cilantro sprigs (optional)
1. Prepare rice according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients. Add chicken mixture to pan, sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Spoon rice into individual bowls; ladle stew over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 ½ cups stew and ¼ cup rice)
Changes and Shortcuts:
None…except I think I added extra capers.
Results: Very good, spicy, and easy!
Keeper? YES!!!
Saturday, June 13, 2009
33. Tortilla Soup
I fell behind on posting, so I'll be adding some posts back to back. This recipe is from 365 Favorite Brand Name Chicken Recipes. I’ve made a few very good recipes from this book but this is the first soup recipe.
Tortilla Soup
3 corn tortillas (6 to 7 inch)
Vegetable oil
½ cup chopped onion
1 can (14 ½ oz) tomatoes, undrained
2 cans (13 ¾ oz) ready to serve chicken broth
1 cup shredded cooked chicken
2 teaspoons lime juice
Monterey Jack cheese, cut into cubes
Chopped pitted ripe olives
Cilantro leaves
Cut tortillas in half, then cut crosswise into ½ inch strips. Pour oil to depth of ½ inch in small skillet. Heat over medium-high heat until oil reaches 360 degrees on deep-frying thermometer. Add tortilla pieces, a few at a time; deep fry 1 minute or until crisp and lightly browned. Remove with slotted spoon; drain on paper towels.
Heat 2 teaspoons oil in a 3 quart saucepan over medium heat. Add onion and garlic; cook until onion is soft. Coarsely chop tomatoes; add to saucepan with juice. Add chicken broth. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Add chicken and lime juice. Simmer 5 minutes. Serve soup in individual bowls. Top with cheese, olives, tortilla strips and cilantro. Makes 4 servings.
Changes and Shortcuts: Strangely, I didn’t have any cooked chicken on hand so I stopped at the store and bought a package of roasted chicken which I cut up. The recipe calls for a can of tomatoes which you are supposed to coarsely chop. Why not buy diced tomatoes in the first place? I used diced fire roasted tomatoes. We don’t really like cilantro so I didn’t buy any fresh cilantro and I forgot to put dried in at the end.
Results: The thing that takes the longest is frying the tortilla strips. I think these could really be made ahead or they can be made while the soup is simmering. Actually a quick soup to make and is very good.
Keeper? YES!
Tortilla Soup
3 corn tortillas (6 to 7 inch)
Vegetable oil
½ cup chopped onion
1 can (14 ½ oz) tomatoes, undrained
2 cans (13 ¾ oz) ready to serve chicken broth
1 cup shredded cooked chicken
2 teaspoons lime juice
Monterey Jack cheese, cut into cubes
Chopped pitted ripe olives
Cilantro leaves
Cut tortillas in half, then cut crosswise into ½ inch strips. Pour oil to depth of ½ inch in small skillet. Heat over medium-high heat until oil reaches 360 degrees on deep-frying thermometer. Add tortilla pieces, a few at a time; deep fry 1 minute or until crisp and lightly browned. Remove with slotted spoon; drain on paper towels.
Heat 2 teaspoons oil in a 3 quart saucepan over medium heat. Add onion and garlic; cook until onion is soft. Coarsely chop tomatoes; add to saucepan with juice. Add chicken broth. Bring to a boil. Cover; reduce heat and simmer 15 minutes. Add chicken and lime juice. Simmer 5 minutes. Serve soup in individual bowls. Top with cheese, olives, tortilla strips and cilantro. Makes 4 servings.
Changes and Shortcuts: Strangely, I didn’t have any cooked chicken on hand so I stopped at the store and bought a package of roasted chicken which I cut up. The recipe calls for a can of tomatoes which you are supposed to coarsely chop. Why not buy diced tomatoes in the first place? I used diced fire roasted tomatoes. We don’t really like cilantro so I didn’t buy any fresh cilantro and I forgot to put dried in at the end.
Results: The thing that takes the longest is frying the tortilla strips. I think these could really be made ahead or they can be made while the soup is simmering. Actually a quick soup to make and is very good.
Keeper? YES!
Saturday, May 23, 2009
34. Garlicky Tortellini Soup with Tomato and Spinach
I received a new cookbook for Mother’s Day, Not Your Mother’s Weeknight Cooking.(ISBN 978-155832369-1) The first recipe I picked from this book is for soup! Just a few ingredients and only a little bit of time are required. I even had time to make some biscuits from a mix.
Garlicky Tortellini Soup with Tomato and Spinach
Cooking Method: Stovetop
Prep Time: 10 minutes
Cook Time: About 25 minutes
2 tablespoons olive oil
6 cloves garlic, finely chopped
5 cups chicken broth or a combination of broth and water
1/8 teaspoon red pepper flakes
1 package (about 9 ounces) fresh or frozen cheese tortellini
One 14 ½ ounce can diced tomatoes, undrained
12 ounces fresh baby spinach leaves (about 6 large handfuls)
Salt
Freshly shaved or grated Parmesan cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minutes; do not brown or it will get bitter. Add the broth and pepper flakes. Increase the heat to high and bring to a boil. Add the tortellini and cook about half as long as the package directs. Add the tomatoes and their juice. Reduce the heat to medium-low and cook until the tortellini is tender. Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and serve, passing the cheese at the table.
Changes and Shortcuts: No shortcuts necessary. The only change I made was to use a can of fire roasted diced tomatoes rather than plan.
Results: Very good soup with very little effort! (best eaten fresh)
Keeper? YES!
Garlicky Tortellini Soup with Tomato and Spinach
Cooking Method: Stovetop
Prep Time: 10 minutes
Cook Time: About 25 minutes
2 tablespoons olive oil
6 cloves garlic, finely chopped
5 cups chicken broth or a combination of broth and water
1/8 teaspoon red pepper flakes
1 package (about 9 ounces) fresh or frozen cheese tortellini
One 14 ½ ounce can diced tomatoes, undrained
12 ounces fresh baby spinach leaves (about 6 large handfuls)
Salt
Freshly shaved or grated Parmesan cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minutes; do not brown or it will get bitter. Add the broth and pepper flakes. Increase the heat to high and bring to a boil. Add the tortellini and cook about half as long as the package directs. Add the tomatoes and their juice. Reduce the heat to medium-low and cook until the tortellini is tender. Stir in the spinach and cook until just wilted, about 1 minute. Season with salt and serve, passing the cheese at the table.
Changes and Shortcuts: No shortcuts necessary. The only change I made was to use a can of fire roasted diced tomatoes rather than plan.
Results: Very good soup with very little effort! (best eaten fresh)
Keeper? YES!
Sunday, March 22, 2009
43. Nacho Potao Soup
I went back to Taste of Home Fast Fixes with Mixes for this soup. This is another soup that has just a few ingredients, quick prep time, and sounded like it would taste good…
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
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