When down with a cold, this is a great soup to make for them. But it’s also delicious as a side of starter to a meal too!
You Need :
- 8 cups chicken broth
- ¼ cup to ½ cup rice
- 3 eggs
- Juice from one lemon
- Bring broth to a boil and then add ¼ to ½ cup rice.
- Cook on simmer for 25 minutes.
- In a separate bowl beat 3 eggs and mix in the lemon juice.
- When broth is done simmering, add 1 cup of the broth to the beaten eggs and lemon juice mixture and mix.
- Next add it all back into the pot cook for 4 minutes and then it is ready.
This is a delightful soup that incorporates beans into the diet and the leftovers taste even better.
- 2 slices bacon, chopped
- 2 Tablespoons olive oil
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 1 medium onion, chopped
- 2 Tablespoons flour
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2 cups water (more if needed)
- 2 cups navy beans, cooked (save bean juice)
- 2 teaspoons dried rosemary
- 2 Tablespoons chopped parsley
- 2 garlic cloves, minced
- Salt and pepper to taste
- ¼ pound elbow macaroni or Arborio rice
- 1/3 cup freshly grated parmesan or Asiago cheese
- In large pot, cook the bacon until crisp.
- Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
- Stir in flour and tomato paste.
- Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
- Simmer slowly until the vegetables are tender, adding water as needed.
- Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
- Add water, if needed.
- Add the beans and heat through.
- Taste for adequate seasoning.
- If soup is not thick, puree one third of it and return the puree to the pot.
- Serve soup with a bowl of grated cheese.
This recipe takes some time but it is worth it. Give it a try on a day when you are sitting around and enjoying chatting with families and friends.
- Bones from a roasted turkey
- 7 cups water
- 1 bay leaf
- 2 stalk celery, chopped (separated)
- 1 onion, quartered
- ¼ cup broken noodles, 1/2 inch pieces
- 1 carrot, chopped
- 3 green onions, chopped
- 1/3 cup grated zucchini
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 dash hot sauce
- Salt to taste
- Pepper to taste
- In stockpot or large saucepan, combine bones, water, bay leaf, one of the chopped celery stalks, and onion.
- Skin and drippings may be included, if desired.
- Simmer, covered about 4 hours.
- Strain, reserving stock.
- Let bones cool, pick out any meat and add to the stock.
- In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes.
- Add celery, carrot, green onions, zucchini, basil and thyme.
- Simmer for 10 minutes.
- Stir in hot pepper sauce, season with salt and pepper to taste.
Turkey, turkey, turkey… what to do with the extra turkey? Give this turkey recipe a try.
- 6 cups turkey stock
- 1 cup peeled apples, chopped
- 1 large onion, chopped
- ½ teaspoon salt
- 2 teaspoons curry powder
- ¼ teaspoon garlic powder
- 1 cup buttermilk
- 1 cup cooked turkey, diced
- Simmer stock, apples, onion, salt and curry for 30 minutes.
- Puree in blender. Return to pot.
- Add garlic powder, buttermilk and turkey to the stock.
- Heat just to the boiling point, but do not allow to come to a full boil.
The vitamin A in cantaloupe is a super cancer fighter. Try this soup as an ender to a meal.
- 1 cantaloupe
- 1 orange
- ½ cup whipping cram
- 1 teaspoon sugar
- A pinch of salt
- Cut the cantaloupe into quarters; remove the seeds and outer rind.
- Next, cut the cantaloupe into small pieces.
- In blender or food processor, process the cantaloupe until smooth; transfer to a bowl.
- Grate the rind from the orange and reserve it for garnish.
- Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger.
- Cover and refrigerate for at least 4 hours or until chilled.
- Sprinkle with the grated orange rinds.
While the soup is simmering away put on some salsa music and enjoy dancing.
- 6 ounces Vermicelli, broken into 1-inch pieces
- 3 ½ cups chicken stock
- 2 cups water
- 1, 10 oz. can diced tomatoes and green chilies, undrained
- 2 tablespoons fresh cilantro, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 pound smoked sausage
- 1 package frozen corn
- 1, 14 1/2 oz. can black beans, rinsed and drained
- 1 tablespoon lime juice (more to taste)
For the broth
Combine stock, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven.
Bring to a boil
Cover, reduce heat and simmer 10 minutes.
For the soup goodies
- Cut the sausage in half lengthwise then thinly slice.
- Add meat, pasta, corn, and black beans to broth.
- Cover and simmer 10-12 minutes or until pasta is cooked.
- Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.
Soluble fiber aids in cholesterol control and it’s found in lentils!
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 pound Portobello mushrooms, stems removed, caps coarsely chopped
- 1 cup canned tomatoes, chopped with their juices
- 1 cup dried brown lentils, picked over and rinsed
- 5 cups vegetable stock
- 1/2 cup chopped fresh parsley leaves
- salt and pepper to taste 2 bay leaves
- Heat the oil in a large pot over medium high heat.
- Add the onion and garlic and cook, stirring, until it softens, about 3 minutes.
- Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
- Stir in the tomatoes, lentils, and stock.
- Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour.
- Season with salt and pepper and stir in the parsley just before serving.