Soups

Mexican Chicken Soup

Posted on September 30, 2008. Filed under: Chicken, Main Dish, Slow-Cooker, Soups |

This recipe was originally posted in What’s for Dinner July 2008 on FamilyCorner.com forums by futureteacher:

MEXICAN CHICKEN SOUP

1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsp oil
1/2 cup water
1 envelope taco seasoning
1 can 32 oz V8 juice
16 oz salsa
15 oz can black beans, rinsed/ drained
10 oz pkg frozen corn
6 tbs cheddar cheese
6 tsp sour cream
2 tbsp fresh minced cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transer for a 5-qt slow cooker. Stir in V8, salsa, beans and corn. Cover and cook on low 3-4 hours. Serve with cheese, sour cream and salsa. Makes about 6 servings.
Source: Taste of Home

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Too Easy Tortellini Soup

Posted on January 1, 2008. Filed under: Main Dish, Meatless, Reviewed, Soups |

source: Kell from Family Corner

4 c chicken broth
1 9 oz. pkg. refrigerated cheese tortellini (frozen work too, simply adjust your cooking time)
1 15 oz can drained white beans (Great Northern or canellini, etc.)
1 14.5 oz can Italian diced tomatoes, undrained
1 1/2 tsp dried basil or 1/4 c. ribboned fresh
1 Tb. balsamic vinegar
Shredded parm and coarsely ground black pepper.

Bring broth to a boil, add tortellini, reduce heat, and simmer 4 – 6 minutes uncovered. Stir in beans, tomatoes and basil. Simmer until pasta is tender. Stir in vinegar. Serve with parm and pepper if desired, along with crusty fresh bread. Serves about 6.

REVIEW:  This was a good idea but turned out to be WAY too salty.  I never even got to adding the parmesan because it was so salty already!  I’m not sure if it was the brand of tortellini I used that caused the problem.  Also, the tortellini soaked up most of the liquid in the soup.  Maybe I should have added extra water to compensate.

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Hearty Alphabet Soup

Posted on September 28, 2007. Filed under: Soups |

Hearty Alphabet Soup

1/2 lb. stew meat
1 (1 lb) can stewed tomatoes
1 (8 oz) can tomato sauce
1 cup water
1 pkg, dry onion soup mix
1 (10 oz) pkg. frozen mixed vegetables, partially thawed
1/2 cup uncooked alphabet pasta

Cut beef into small bite size pieces. In a crockpot combine meat with stewed tomatoes, tomato sauce, water, and soup mix. Cover and cook on LOW 6 to 8 hours. Turn to HIGH and add vegetables that have been partially thawed and the pasta. Cover and cook on HIGH 30 minutes or till vegetables are done. Makes 6 servings

Source:  cat lover at MomsMenu 

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Lizzie-boo’s Beef and Barley Soup (Slow Cooker)

Posted on September 23, 2007. Filed under: Beef, Reviewed, Slow-Cooker, Soups |

Beef and Barley Soup (Crockpot)

2 lbs. stew meat, cut into cubes

1/4 cup flour

4 Tbsp. oil

3/4 cup pearl barley (not quick barley)

3 carrots, cut in half lengthwise and sliced into half coins

1 medium onion, quartered and thinly sliced

1/2 cup chopped fresh parsley

1 bay leaf

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme, crumbled

1/2 tsp. dried savory, crumbled

2 cans (14 oz. each) low-sodium beef broth

Dredge the meat with flour. In a large skillet, brown meat in oil on all sides. Drain any remaining oil.

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours or until beef and barley are tender.

Taste for seasoning; add additional salt or thyme if you wish (but I never see the need).

Serve with crusty bread.

Note: can also be cooked on stovetop, cooking time about 2 1/2 to 3 hours. May need to add water to thin to desired consistency.

Source: Lizzie-boo at Family Corner and MomsMenu

Review:  Excellent soup.

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Slow-Cooker Beef Barley Soup

Posted on June 29, 2007. Filed under: Beef, Slow-Cooker, Soups |

Originally posted in Family Corner What’s for Dinner, February 2007 by:  cau

Beef Barley Soup
2 lbs. grd beef
2 medium onions, chopped
1/2 cup celery
3 cups water
2 cans beef broth
1 cup quick cooking barley
2 cans(14 1/2 onces) of chopped tomatoes
2 teaspoons Worchester sauce
1 teaspoon salt
1 teaspoon basil
In dutch oven cook beef,onions, celery until meat is no longer pink, drain. Stir in water & broth and bring to a boil. Reduce heat and add barley. Cover and simmer for 10-20 minutes until barley is tender.Stir in remain ingredients & heat through

Colleen’s touch
I often use a round steak instead ( dh likes it better)
I always add chopped or grated carrots
I cook the barley seperate as it is like noodles in that it eats up the broth.
I cook it in my slow cooker.

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