recipes

Pepper Jack-Crab Bisque

Pepper Jack-Crab Bisque

My husband and I had enjoyed a soup likethis when dining out with our good friends, Rick and Carolyn. My efforts torecreate it really paid off…we love it!
Portions:6
Share on Facebook Recept afdrukken

Equipment

  • stockpot

Ingrediënten

  • 2 T. butter
  • 2 stalks celery finely chopped
  • 1 onion finely chopped
  • 2 10-3/4 oz. cans tomato bisque or tomato soup
  • 2-1/2 c. whipping cream or half-and-half
  • 3 8- oz. pkgs. imitation crabmeat flaked
  • 1-1/2 c. shredded Pepper Jack cheese

Instructies

  • Melt butter in a stockpot over medium heat.
  • Add celery and onion; cook until softened.
  • Add bisque or
  • soup, cream or half-and-half and crabmeat.
  • Simmer over low heat until heated through; stir in cheese.
  • If too thick, add a little more cream or half-and-half as desired.
————————————————————————————————–
Recipe Category Soup

Chilled Melon Soup

Chilled Melon Soup

This tasty and beautiful recipe isperfect for summer get-togethers with friends.
Portions:6
Share on Facebook Recept afdrukken

Equipment

Ingrediënten

  • 3 c. cantaloupe melon peeled, seeded and chopped
  • 2 T. sugar divided
  • ¼ c. orange juice divided
  • ⅛ t. salt divided
  • 3 c. honeydew melon peeled, seeded and chopped

Garnish:

  • fresh mint sprigs or orange slices

Instructies

  • In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth.
  • Cover and refrigerate.
  • Repeat with honeydew and remaining ingredients except garnish.
  • Refrigerate, covered, in separate containers.
  • To serve, pour equal amounts of each mixture at the same time on
  • opposite sides of individual soup bowls.
  • Garnish as desired.
————————————————————————————————–
Recipe Category Chicken

Cream of Zucchini Soup

Cream of Zucchini Soup

One taste and you’ll agree…there’sreally no such thing as too many zucchini!
Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 3 lbs. zucchini sliced 1/2-inch thick
  • 2 onions quartered
  • 5 slices bacon
  • 4 c. chicken broth
  • 1 t. salt
  • 1 t. pepper
  • Optional:
  • ½ t. garlic powder
  • Garnish: onion and garlic croutons or butter and grated Parmesan cheese

Instructies

  • Combine all ingredients except garnish in a soup pot over medium heat.
  • Cook until zucchini is tender
  • and bacon is cooked, about 45 minutes.
  • Ladle soup into a blender and process until smooth.
  • Return to soup pot; heat through.
  • Serve topped with croutons or with a pat of butter and a sprinkling of Parmesan cheese.
————————————————————————————————–
Recipe Category Soup

Meatball-Vegetable Cheese Soup

Meatball-Vegetable Cheese Soup

You’ll want to try this slow-cookerrecipe…it’s a real family pleaser!
Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 lb. ground beef
  • ¼ c. dry bread crumbs
  • 1 egg beaten
  • ½ t. salt
  • ½ t. hot pepper sauce
  • 1 c. celery chopped
  • ½ c. onion chopped
  • 2 cubes beef bouillon
  • 1 c. corn
  • 1 c. potato peeled and diced
  • ½ c. carrot peeled and sliced
  • 2 c. water
  • 16- oz. jar pasteurized process cheese sauce

Instructies

  • In a bowl, mix together beef, bread crumbs, egg, salt and hot sauce; form into one-inch balls.
  • Place in a slow cooker.
  • Add remaining ingredients except cheese sauce.
  • Cover and cook on low setting for 8
  • to 10 hours.
  • Immediately before serving, stir in cheese sauce until combined.
  • Cover and cook an additional 10 minutes, until warmed through.
————————————————————————————————–
Recipe Category Cheese / Crockpot / Soup

Surprise Bean Soup

Surprise Bean Soup

My hubby took my bean soup recipe andadded his favorite ingredient…peanut butter!
Portions:5
Share on Facebook Recept afdrukken

Equipment

Ingrediënten

  • 16- oz. pkg. bacon cut into 1-inch pieces
  • 1 onion chopped
  • 1 c. carrot peeled and diced
  • 1 c. celery chopped
  • 15- oz. can tomato sauce
  • 15- oz. can diced tomatoes
  • 1 c. chicken broth
  • 2 15- oz. cans navy beans drained
  • ¾ c. creamy peanut butter
  • ½ t. pepper

Instructies

  • In a skillet over medium heat, cook bacon until crisp; drain.
  • Return bacon to skillet; stir in onion, carrot and celery, cooking until onion is translucent.
  • In a large stockpot over medium heat, stir together bacon mixture, tomato sauce, diced tomatoes, chicken broth and beans until hot and bubbly.
  • Stir in peanut butter and pepper until well combined.
  • Serve immediately.
————————————————————————————————–
Recipe Category Soup

Chicken & Dumplin’ Soup

Chicken & Dumplin’ Soup

This is truly comfort food at its finest.And with the help of refrigerated biscuits, it couldn’t be easier!
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 10-3/4 oz. can cream of chicken soup
  • 4 c. chicken broth
  • 4 boneless skinless chicken breasts, cooked and shredded 2 15-oz. cans mixed vegetables
  • 2 12- oz. tubes refrigerated biscuits quartered

Instructies

  • Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth.
  • Stir in chicken and vegetables; bring to a boil.
  • Drop biscuit quarters into soup; cover and simmer for 15
  • minutes.
  • Remove from heat.
  • Let stand 10 minutes before serving.
————————————————————————————————–
Recipe Category Chicken / Soup

Kielbasa Soup

Kielbasa Soup

My mom made up this recipe one eveningwhen there wasn’t a lot to eat in the house. It has since become a favoritecomfort food!
Portions:8
Share on Facebook Recept afdrukken

Equipment

  • stockpot

Ingrediënten

  • 1 head cabbage shredded
  • 16- oz. pkg. Kielbasa sausage sliced
  • 2 16- oz. cans diced tomatoes
  • 1 onion chopped
  • 2 zucchini quartered and sliced
  • 2 yellow squash quartered and sliced
  • 2 T. seasoned salt
  • 2 cloves garlic crushed
  • 1 cube beef bouillon
  • 1 t. dried oregano
  • 2 redskin or russet potatoes cubed

Instructies

  • In a stockpot, combine all ingredients except potatoes.
  • Cover ingredients with water; bring to a boil.
  • Cover, reduce heat and simmer for 1-1/2 to 2 hours.
  • Add potatoes during last 30 minutes of cook time.
————————————————————————————————–
Recipe Category Soup

Green Pepper Soup

Green Pepper Soup

Fall brings thoughts of a bountifulharvest with gardens and roadside stands overflowing with fresh vegetables…andthis hearty soup.
Portions:8
Share on Facebook Recept afdrukken

Equipment

  • stockpot

Ingrediënten

  • 2 lbs. ground beef
  • 28- oz. can tomato sauce
  • 28- oz. can diced tomatoes
  • 2 c. cooked rice
  • 2 c. green peppers chopped
  • 2 cubes beef bouillon
  • ¼ c. brown sugar packed
  • 2 t. pepper

Instructies

  • In a stockpot over medium heat, brown beef; drain.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat; cover and simmer for 30 to 40 minutes, until peppers are tender.
————————————————————————————————–
Recipe Category Beef / Soup

Chicken Noodle Gumbo

Chicken Noodle Gumbo

This colorful dish makes enough to feed awhole bunch of hungry folks! Look for the “gumbo blend”
of frozen vegetables at the market.
Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes 4 16-oz. cans chicken broth
  • 15- oz. can diced tomatoes
  • 32- oz. pkg. frozen okra corn, celery and red pepper mixed vegetables 8-oz. pkg. bowtie pasta, uncooked
  • ½ t. garlic powder
  • salt and pepper to taste

Instructies

  • Place chicken, broth and tomatoes in a large soup pot.
  • Bring to a boil over medium heat.
  • Reduce heat;
  • simmer 10 minutes.
  • Add frozen vegetables, uncooked pasta and seasonings.
  • Return to a boil.
  • Cover and simmer one hour.
————————————————————————————————–
Recipe Category Chicken / Soup

Spicy Sausage Chowder

Spicy Sausage Chowder

This easy recipe has become a staple inour household during the holidays. Just add all ingredients to the slow cookerand leave it to work its magic!
Portions:4
Share on Facebook Recept afdrukken

Equipment

Ingrediënten

  • 16- oz. pkg. sweet Italian pork sausage links diced
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 15- oz. can diced tomatoes
  • 4- oz. can chopped green chiles
  • 15-1/4 oz. can corn
  • 14-1/2 oz. can chicken broth
  • 8- oz. jar enchilada sauce
  • 1 t. dried oregano
  • 1 t. chili powder
  • 1 t. salt
  • 1 t. pepper
  • 2 c. water

Instructies

  • In a skillet over medium heat, cook sausage until golden; drain.
  • In a slow cooker, stir in sausage and remaining ingredients.
  • Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4
  • hours.
  • Serve with Tortilla Crisps.

Notes / Tips / Wine Advice:

Tortilla Crisps:

4 whole-wheat tortillas olive oil
Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.
————————————————————————————————–
Recipe Category Soup
Translate »