Sunday, January 13, 2013

{soups-salads-and-salad-dressings} Hearty Hamburger Soup

 

Hearty Hamburger Soup
By Ann Hodgman

6-8 servings

2 large onions, diced
1 small red or green pepper, diced
2 or 3 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 pounds ground beef or ground turkey, sautéed and drained if necessary
1 pound mushrooms, sliced and sautéed (these can be omitted if your children don't like them)
2 cups grated carrots
2 cans cream of chicken soup
1 46-ounce can low-sodium tomato or V-8 juice
1 tablespoon dried basil
1 tablespoon each paprika, cumin, and pepper
2 tablespoons chili powder (or more to taste)
1 or 2 cans pinto or kidney beans, drained
Salt to taste
1 cup grated cheddar or Parmesan, or Velveeta chunks (optional)

In a large pot, sauté onion, bell pepper, and garlic in oil, stirring frequently, until onion is translucent. Add the rest of the ingredients except for the salt and cheese (if using). Bring soup to a boil, then lower heat and simmer, stirring frequently, for 1 hour. Taste for seasoning and serve hot, garnished with cheese (if using).

~*Piper*~
http://groups.yahoo.com/group/Healthier-Recipes/

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{soups-salads-and-salad-dressings} Midwinter Vegetable Soup

 

Midwinter Vegetable Soup
By Catherine Newman

This is a warming, hearty, and simple recipe that turns all your odds and ends of winter vegetables into a giant pot of nourishing soup. You can prep the veggies in order as the soup cooks, and if you don't have any stale bread to add, you can do without -- but it does lend the soup a satisfying robustness. Let your kids add their own cheese and a splash of olive oil from a small pitcher: they'll love feeling involved in their dinner.

Ready In: 1 hour
Yield: 8-10 servings

2 tablespoons olive oil, plus additional for drizzling
1 medium onion, chopped
kosher salt
1 large bunch chard, washed well
2 large garlic cloves, finely chopped
1/2 pound potatoes, diced (peel them if you like)
1/2 pound carrots, peeled and diced
1 small green cabbage, quartered, cored, and shredded
2 teaspoons sweet paprika
1 (28-ounce) can chopped tomatoes with their liquid
2 14-ounce cans of chickpeas with their liquid
6 cups water
4 or 5 1/2-inch slices of baguette (or the equivalent amount of another crusty bread)
1 tablespoon sherry vinegar
Freshly grated parmesan cheese

In a large, heavy soup pot over medium heat, heat the olive oil. Add the onions and 1 teaspoon of salt and sauté, stirring, while you prepare the chard.
Pull the leaves off the stems, finely slice the stems and add them, along with the garlic, to the pot. Stack and bunch the leaves, sliver them into fine ribbons, and set them aside.
Prepare the remaining vegetables in order -- potatoes, carrots, cabbage -- adding each to the pot and continuing to sauté them as you go.
Add the chard last, and when all the vegetables are wilted in the pot, add the paprika and stir for a minute or so.
Now add the tomatoes with their liquid, the chickpeas with their liquid, the water, and another 2 teaspoons of salt and turn up the heat. When the pot boils, turn the heat down and simmer the soup gently for 40 minutes.
Meanwhile, toast the bread in a 350ºF oven for 10 minutes, until it is dry to the touch. Tear the bread into small pieces and sprinkle the vinegar over it.
After the soup has cooked, stir in the bread (reserve some for garnish if you like), turn off the heat, and leave it for 15 minutes.
Stir again, taste for salt, and serve with a drizzle of olive oil and a grating of fresh parmesan.

~*Piper*~
http://groups.yahoo.com/group/Healthier-Recipes/

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{soups-salads-and-salad-dressings} Corn, Bean, and Barley Soup

 

Corn, Bean, and Barley Soup
By Catherine Newman

This recipe is based on one from Deborah Madison's 'The Savory Way,' a vegetarian cookbook that I love, from the Greens restaurant in San Francisco that I also love -- restaurant and city both. I was initially attracted to the soup because she uses words like "sustaining," "deeply nourishing," "effortless," and "prehistoric" to describe it. Prehistoric! Without the herb drizzle, it's like eating hot cereal -- good or bad, depending on your feeling about hot cereal; I don't personally recommend skipping the herb drizzle. I also serve it with the addition of roasted pumpkin seeds for a bit of crunch.

Total time: 2 hours (including soaking time for beans)
Yield: Serves 8

For the Soup:
1 cup dried kidney beans (or 1 25-ounce can (or 2 15-ounce cans) kidney beans)
1 cup barley
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 quart chicken broth (or veggie broth, or more water)
6 cups water
Salt
2 cups frozen corn kernels

For the Herb Drizzle:
2 loosely packed cups parsley (leaves and small stems)
Small handful of celery leaves
1 clove garlic, smashed and peeled
1 teaspoon kosher salt (or half as much table salt)
Freshly ground black pepper
2 teaspoons white vinegar
1/4 cup olive oil

For the soup: Either soak the beans and barley together overnight, or forget, and use the quick-soak method: cover them with plenty of cold water in a pot, bring them to a boil, turn off the heat, and leave them to soak for an hour or so. If you are using canned beans, don't soak them!
Now, warm the oil over medium-low heat in a soup pot and sauté the onion, garlic, and celery until they are softened and getting translucent -- around 5 minutes or so.
Add the soaked beans and barley (again, not if you are using canned beans! Don't add them!) along with the broth and water, then cover the pot and bring to a boil over high heat.
Lower the heat, set the lid partially ajar, and simmer the beans and barley for half an hour.
Now stir in 2 teaspoons of kosher salt (half as much table salt), then partially cover the soup again and simmer until the beans and barley are completely tender -- for half an hour or so, or until tasting tells you they're tender.
Stir in the corn and -- finally! -- the canned beans, if that's what you're using. Then simmer another 5 minutes, taste for salt -- it will need some, and if you don't add it, it will be very porridgy -- and serve with the herb drizzle
For the herb drizzle: In a food processor or blender, whir together all the ingredients but the olive oil until fairly smooth. With the motor running, add the oil in a thin stream and whir until blended.

~*Piper*~
http://groups.yahoo.com/group/Healthier-Recipes/

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{soups-salads-and-salad-dressings} Tortellini and Spinach Soup

 

Tortellini and Spinach Soup
By Anne Coleman

Frozen tortellini and canned chicken broth speed the preparation of this soup. This soup is a meal in itself, just add a green salad and soft breadsticks and dinner is on! This is also even heartier with chunks of leftover chicken tossed in.

Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: 4 servings

1 bag frozen cheese tortellini, thawed (8 ounces)
1 box (9 oz) frozen chopped spinach
2 cans (14.5 oz each) chicken broth (about 4 cups)
1 teaspoon dried Italian seasoning
Grated Parmesan cheese to taste

In a medium saucepan, bring broth to a boil. Add spinach and tortellini and reduce heat to a simmer.
Add Italian seasoning and simmer for 10 minutes.
Serve with grated or shredded Parmesan cheese.

~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/

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{soups-salads-and-salad-dressings} Wild Rice Soup

 

Wild Rice Soup
By Alison Needham

4 slices thick-cut bacon, diced
1 cup chopped onion
4 carrots, halved lengthwise and sliced
2 celery sticks, halved lengthwise and sliced
1 teaspoon each salt and pepper
8 ounces sliced crimini mushrooms
1 quart chicken broth, good quality
2 cups cubed cooked chicken
3 cups cooked wild rice
1/2 cup heavy cream
1/4 cup dry sherry, optional

Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.
To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.

Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.

*Ingredient Tips
Look for packages of precooked wild rice at your grocery store.

~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/

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{soups-salads-and-salad-dressings} Hurry-Up Black Bean Soup

 

Hurry-Up Black Bean Soup
By Catherine Newman

By the time you open the cans, this delicious, nourishing soup is half made. Put out little bowls of help-yourself garnishes, and it's a dish fancy enough for company.

Total time: 20 minutes
Yield: 6-8 servings

3 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, peeled and finely chopped
1 teaspoon each paprika (ideally smoked) and chili powder
1 8-ounce can tomato sauce
Juice of half an orange
4 15-ounce cans black beans, drained
3 cups chicken broth or water
salt
for garnish: sour cream, diced avocado, chopped white onion, lime wedges, and toasted pepitas (green pumpkin seeds)

Heat the oil in a soup pot and sauté the onion over medium heat until it's translucent, around 5 minutes.
Add the garlic and the spices and sauté another half a minute, until the pot is fragrant, then add the tomato sauce and orange juice and bring to a simmer.
Add the beans and broth or water, along with salt to taste, and bring back to a boil, then turn the heat to low and simmer 15 minutes.
Use a potato masher or hand blender to puree some of the soup, then taste for salt and add more broth or water if the soup is too thick.
Serve with the garnishes.

~*Piper*~
http://groups.yahoo.com/group/a-little-bit-of_everything/

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Saturday, January 12, 2013

{soups-salads-and-salad-dressings} Slow Cooker - Vegetable-Beef Soup

 

Vegetable-Beef Soup

8 servings (serving size: about 1 3/4 cups)

1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 pounds lean top round steak, cut into 1-inch cubes
2 teaspoons spicy herb blend
2 (16-ounce) packages frozen gumbo vegetables mix
1 (10-ounce) package frozen chopped onion
2 (14.5-ounce) cans diced tomatoes with garlic, undrained
2 (14.5-ounce) cans fat-free, lower-sodium beef broth
1 tablespoon minced garlic
1 tablespoon lower-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

Note:
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Cooking Light Superfast Suppers, Oxmoor House
2003

~*Piper*~
http://groups.yahoo.com/group/Magazine-Recipes/

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