Kathy R NolandDecember 9, 2010 at 10:15pm
Subject: soup recipes
Ladies, here are the recipes I promised many moons ago. Thank you for being patient with me. I love you all.
Southwestern White Chili
1 cup chopped onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper
3 15 1/2 ounce Great Northern beans, drained and rinsed
2 4-ounce cans diced green chile peppers
4 cups chicken broth or reduced-sodium chicken broth
3 cups chopped cooked chicken
2 sups shredded Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Canned diced green chile peppers
In a 3 1/2 to 6 guart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chile peppers ,broth, and cooked chicken. Stir to combine.
Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with addtional chile peppers.
WW Cheese Soup
2 packages mixed veggies, cauliflower, carrots, and broccoli
3 cans fat free chicken broth
1 can Rotel
10 ounces light velvetta cheese
Cook veggies in broth and Rotel until soft, Remove veggies from broth and mash with potatoes masher or blender. Pour veggies broth. Cut up cheese into cubes and drop into soup into soup. Stir on low until cheese is melted. Makes 10 cups (1 point each)
Cheeseburger Soup
1 cup each celery, onions and carrots chopped
½ pound of extra lean ground beef
1 tbl of basil and parsley
4 cups cubed potatoes (unpeeled)
1 cup fat free milk
3 cans chicken broth
½ pounds of cubed Light Velvetta
Salt and pepper to taste
1/3 c flour
Spray a skillet with vegetable spray. Sauté celery, onions, and beef until beef is browned and vegetables are translucent. Add chicken broth, potatoes, carrots and spices.
Simmer until potatoes are tender. Blend milk and flour until smooth. Add to soup slowly. Simmer until soup is thick. Remove from heat. Stir in cheese.
Southwestern White Chili
1 cup chopped onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper
3 15 1/2 ounce Great Northern beans, drained and rinsed
2 4-ounce cans diced green chile peppers
4 cups chicken broth or reduced-sodium chicken broth
3 cups chopped cooked chicken
2 sups shredded Monterey Jack cheese (8 ounces)
Dairy sour cream (optional)
Canned diced green chile peppers
In a 3 1/2 to 6 guart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chile peppers ,broth, and cooked chicken. Stir to combine.
Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with addtional chile peppers.
WW Cheese Soup
2 packages mixed veggies, cauliflower, carrots, and broccoli
3 cans fat free chicken broth
1 can Rotel
10 ounces light velvetta cheese
Cook veggies in broth and Rotel until soft, Remove veggies from broth and mash with potatoes masher or blender. Pour veggies broth. Cut up cheese into cubes and drop into soup into soup. Stir on low until cheese is melted. Makes 10 cups (1 point each)
Cheeseburger Soup
1 cup each celery, onions and carrots chopped
½ pound of extra lean ground beef
1 tbl of basil and parsley
4 cups cubed potatoes (unpeeled)
1 cup fat free milk
3 cans chicken broth
½ pounds of cubed Light Velvetta
Salt and pepper to taste
1/3 c flour
Spray a skillet with vegetable spray. Sauté celery, onions, and beef until beef is browned and vegetables are translucent. Add chicken broth, potatoes, carrots and spices.
Simmer until potatoes are tender. Blend milk and flour until smooth. Add to soup slowly. Simmer until soup is thick. Remove from heat. Stir in cheese.
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