Have A Bowl Of Soup Week

My brothers aren't too big on Ramen Noodles but they really like this soup!

Oodles of Noodles Soup

2 c. chicken breasts, cubed

2 carrots, sliced

1 onion, chopped

1 garlic clove, minced

5 c. water

dash of pepper

2 packages (3 ou. ea.) chicken ramen noodles

In a pot, saute chicken, carrots, onion, and garlic til chicken is no longer pink.

Add water, pepper, and contents of seasoning packet from noodles.

Bring to a boil.

Reduce heat; cover and simmer for 15-20 min. of til carrots are tender.

Break noodles into pieces and add to soup.

Cover and cook for 3 min. til tender.

Serve!  :)

Yields: 6 servings

Jordan

Have A Bowl Of Soup Week

Cajun Soup

1 c. chopped onion

1 c. chopped green pepper

6 green onions, sliced

1/2 c. veggie oil

1/2 c. flour

3 c. water

2 cans (14 ou.) diced tomatoes

1 can (6 ou.) tomato paste

2 packages (16 ou. ea.) frozen corn

sliced polish sausage

cubed ham (if desired)

1/8 t. cayenne pepper

salt to taste

hot sauce to taste

In large pot, saute onion, green pepper, and green onions in oil til tender. 

Add flour, cook til bubbly.

Add water, tomatoes, and paste and mix well.

Stir in corn, sausage, pepper, salt, and hot sauce.  Bring to a boil, stir often.

Reduce heat, simmer, uncovered, for 1 hour.

Enjoy!

Yeilds: 10-12 servings

Jordan

Have A Bowl Of Soup Week

Leek and Potato Soup

3 T. butter
2 cups leeks (white part only)
1 cup onion, minced
1-2 stalks celery, minced
1 large carrot, minced
3 T. flour
4 cups chicken stock
1 T. salt
Freshly ground pepper, to taste
1 cup tender green part of leeks, minced (optional, though it does
add a pretty color)
4 cups red potatoes, peeled and diced
1 small turnip and/or 1 small parsnip, peeled and diced (optional)
1/2  cup heavy cream
4 cups milk ( don't use skim milk)
3 T. parsley and/or chives, minced

Mince leeks (white part only) and/or onions, carrots, and celery and saute in the butter about 5 minutes with the pan covered. Don't allow them to brown.
Blend in flour, stirring over medium heat, 2 minutes. Remove from heat; let cool slightly. Gradually stir in chicken stock and mix well. Stir in salt, pepper, optional green leeks, and potatoes and optional turnips/parsnips. Simmer, partially covered, until potatoes are tender, about 30 minutes. Stir in milk and cream. Heat to a gently simmer and remove from heat. Add parsley and/or chives.Serve with bread sticks and a leafy green salad.
Yummy!

Recipe notes:Don't let the soup boil once the milk is added. It will curdle, and that's not good!
There is no substitute for the cream and butter- this soup is definitely not for dieters! =)
If the soup is a little thinner than you like, you can add some instant mashed potatoes, one tablespoon at a time, until desired thickness is achieved.

Samantha H. IL

Have A Bowl Of Soup Week

This is one of my favorites!

Chunky Beef Soup

Beef Stew Meat

1/4 t. Pepper

2 t. Oil

14 1/2 ou. Beef Broth

2 c. Cubed, Peeled Potatoes

1 1/4 c. Water

2 Medium Carrots, sliced

1 Envelope Onion Soup Mix

1 T. Dried Basil

2 T. Cornstarch

1/2 c. Additional Beef Broth

Sprinkle meat with 1/8 t. pepper.  In a skillet brown meat in oil over medium heat.  Add the broth, potatoes, water, carrots, onion soup mix, basil, and remaining pepper; bring to a boil.  Reduce heat; cover and simmer for 20-25 min. or til veggies are tender.

In a bowl, combine cornstarch and additional broth until smooth, stir into soup.  Bring broth to boil, cook and stir for 2 min. or til thick.

Yields: 7

Jordan

Have A Bowl Of Soup Week

This is a fun soup for something out of the ordinary!  It is also very quick and easy to make!  ;)

Tortellini Soup

• 1 lb. Ground Beef
• 4 c. Water
• 1 can (28 ou.) Diced Tomatoes
• 1 envelope Lipton Onion Soup Mix
• 1 package (9 ou.) Frozen Green Beans
• 1 package (9 ou.) Refridgerated Cheese Tortellini
• 1 t. Dried Basil

In a large pot brown and season your ground beef, drain.

Add remaining ingredients, bring to a boil.

Cook, uncovered fr 5 min. or til heated through.

Makes: 6-8 servings

Jordan

Recipe Thursday

Here is a comforting soup I made for lunch yesterday!  It was a big hit.

Jordan

Polish Sausage

4 Potatoes, cubed

1 Chopped Onion

8 c. Water

5 Chicken Bullion Cubes

1 T. Parsley

1 t. Minced Garlic

1/2 t. Salt

Dash of Pepper, Cumin, Hot Sauce, Marjoram

1 Can Tomato Paste

1/2 Bag Frozen Green Beans

1 c. Frozen Corn

3 T. Corn Starch

In skillet fry sausage til done.  Pour into large pot, drippings and all.  Add next ten ingredients (down through green beans.)  Bring to a boil.  Cook til veggies are tender.  Add corn and continue cooking for 5-7 min. more.

Take 1/2 of broth from pot.  Mix with corn starch til smooth and stir back into pot.  Boil for 2-3 min. longer til soup is thick.

Enjoy! 

Makes about 10 servings.

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