HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.

CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP

Here is the link to the website source:

http://www.shugarysweets.com/2013/04/chicken-pot-pie-soup

yields 6 servings

2 C chicken, cooked and diced

3T butter

1/2 yellow onion, diced

3 celery stalks, diced

1 C broccoli florets, chopped

1/4 C wheat flour

3/4 C chicken broth

1 C heavy cream (i used evaporated milk)

1 C milk  

         **Note:  I used 1 can of milk with enough water to make 2 cups of "milk" to cover the               cream and the milk.

pinch of crushed red pepper flakes

1t salt

1/2 t ground black pepper

1 C cheddar cheese, shredded

1/2 package pie crust, thawed

DIRECTIONS:

1. In a large pot, melt butter over medium high heat.  Add onion, celery adn broccoli and cook to soften -- about 3-5 minutes.  Sprinkle with flour and cook an additional minute, stirring constantly.  Slowly add broth, milk, cream, red pepper flakes, salt and pepper.  Use a whisk to combine, then add in cooked chicken.  Heat over medium heat until warm -- about 10-15 minutes.

2.  To make crust strips, unroll thawed pie crust (for 1 crust).  Cut into strips and lay on parchment paper lined baking sheet.  Bake in a 450 degree oven for 6-8 minutes,until brownd. Remove from oven.

3.  To assemble, pour soup into individual bowls and top with shredded cheese adn piece of pie crust strips.  ENJOY!

RAVIOLI SOUP

RAVIOLI SOUP

1 lb ground beef
1 (16 oz) can green beans
1 (16 oz) can kidney beans
1 (16 oz) can white beans
1 (16 oz) can pinto beans
1 (28 oz) can Italian tomatoes
1/4 C parmesan cheese
2T beef soup base
1 6 oz can tomato paste
1 12 oz bag frozen ravioli
3/4 t  onion powder
1/2 t  dried basil
1/4 t  thyme
2 t  garlic powder
1/4 C dried parsley
1/4 t  oregano
Water as needed

Brown hamburger and drain.
Combine all ingredients, except ravioli, in crock pot.  Cook on low for 3-4 hours.
Add ravioli the last hour.
NOTE:  can substitue macaroni or other pasta for the ravioli

BORSCHT

BORSCHT
1-2 pints shredded beef
1 large onion, diced
8 C water
2 bay leaves
4T beef soup base
2T butter
6 large carrots, shredded
1 small head cabbage, shredded
2T lemon juice
4T sugar
8 large potatoes or 3-4 cans whole potatoes, diced
4 large tomatoes or 2 cans crushed tomatoes
1/4 t dill
1/4 t parsley
2 cans shoestring beets
Sour Cream for topping

Saute' onion, cabbage and carrots in some olive oil.  Combine all ingredients in a large stock pot, except for sour cream.  Simmer until all vegetables are tender.  Serve in bowls with a dollop of sour cream.

BEEF AND BARLEY SOUP

BEEF AND BARLEY SOUP

4 stalks celery, diced
1 large onion, diced
3t garlic powder
1T olive oil
1 pint shredded beef
2C cooked barley
2 quarts crushed tomatoes
1T beef soup base
salt and pepper to taste

Saute' celery, onion and garlic powder in olive oil until tender.
In large stock pot combine all ingredients and stir until combined.
Heat and simmer about 15-20 minutes.  Salt and pepper to taste.

NOTE:  You can add other vegetables such as shredded carrot, shredded cabbage, etc.

BROTHY CHINESE NOODLES

BROTHY CHINESE NOODLES
from eatingwell.com

2T sesame Oil
1 lb lean ground turkey
1 bunch green onions, sliced
2 cloves garlic, minced
1T minced fresh ginger
4C chicken broth
3/4 C water
3C thinly sliced bok choy
8 oz dried chinese noodles -- I used some rice noodles that resembled long macaroni
3T soy sauce
1T rice vinegar

Heat 1T oil in large sauce pan over medium heat.  Add ground turkey, green onions, garlic, and ginger and cook.  Stir to break up the turkey and cook until no longer pink.  Transfer to a bowl.
Add broth to pan with water, bok choy, noodles, soy sauce, vinegar, and remaining oil.  Bring to a boil over medium-high heat.  Cook, stirring occasionally, until the noodles are tender, 3-5 minutes.  Return the turkey mixture to the pan and  stir to combine. 

Makes 6 servings, 1 1/3C each serving
Per serving:
292 Calories, 10g fat, 32 carbs, 22g protein, 6g fiber