Soup

Corn Chowder

Directions:

  1. In a large pot, fry bacon pieces until crisp.

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Get Well Chicken Soup

Directions:

  1. Wash chicken and remove skin. 
  2. Chop all vegetables and herbs.

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Larry Joe Taylor's Chili

Directions:

  1. Brown beef by searing in a skillet or Dutch oven.
  2. Drain well.

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Tortilla Soup - 9 Cans 1 Isle

Directions:

  1. Boil chicken until throughly cooked. Shred chicken and set aside.
  2. Add all remaining ingredients into a crock pot or large dutch oven.
  3. Add chicken on top.
  4. Cover and cook for 4 hours on low or at 300 degrees in oven. (stir occasionally)
  5. Can garnish with tortilla strips, cheddar cheese, sour cream & cilantro.

*to make homemade tortilla strips, lightly brush corn tortillas with vegetable oil then cut into thin strips. spread evenly on a cookie sheet and bake in oven at 350 for 8 min. or so.

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Tortellini Soup

Directions:

  1. Cook sausage, onion and garlic in a large pot over medium heat stirring until sausage crumbles and is no longer pink; drain.
  2. Return mixture to pan.
  3. Stir in broth and next 6 ingredients, bring to a boil.
  4. Reduce heat and simmer 30 minutes. Skim off fat.
  5. Stir in zucchini and tortellini, simmer 10 minutes.
  6. Sprinkle each serving with cheese.

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Taco Soup

Directions:

  1. Brown ground beef with onion. Add all remaining ingredients. Simmer for 20 + min.
  2. Can add toppings such as cilantro, cheese, avocado and corn tortilla strips

Adapted from Weight Watchers 

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Chicken Velvet Soup

Directions:

  1. Boil and shred chicken breast
  2. Reserve 3 cups of broth from the pot and strain.
  3. In a large pot, melt butter over low heat and add flour stirring occasionally
  4. Add 2 cups of broth and mix well to flour mixture
  5. Add 1 warmed cup of milk and 1 warmed cup of whipping cream. Mix well.
  6. Add remaining chicken broth and shredded chicken. Bring to a boil while stirring.
  7. Add salt and pepper to taste. Turn heat off and serve!

*Recipe adapted from Helen Corbitt’s cookbook and slightly tweaked!

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Band Bean Stew by Matt Wayne

Directions:

  1. Soak beans overnight in a large pot of 6 - 8 cups water
  2. Drain beans, slice potatoes and pork into 1” cubes.
  3. In a large pot, add beans, potatoes, pork and crushed garlic. Fill with water till water is just 1” - 2” above food.
  4. Bring to a boil. Remove froth as the stew begins to boil, and continue process until froth subsides.
  5. Reduce heat to a simmer and cover. Let simmer for 1 hr.
  6. Add butter and spices and stir thoroughly.

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