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Question by Christine: Do you have a really simple but delicious soup recipe?
I like to take soup to work for lunch. It could be any type, light or hearty, Asian, Mexican, etc. Your favorite that you have actually made please.
Best answer:
Answer by Robert S
Cream of Vegetable Soups – for 1 large serving:
Heat 2-3 tbsp of oil in heavy pot on medium heat.
Add equal volume of white flour, whisk in 1 cup of milk.
Thin with total 1-2 cups of water, chicken stock, or white wine.
Combine one or more chopped or grated vegetable of your choice:
Broccoli, Cauliflour, Carrot, Parsnip, Asparagus, Celery, Onions, etc.
Bring to a simmer, stirring to prevent burning, until thickened.
For a smoother soup use a hand-held blender or transfer to a
food-processor or blender in batches.
Serve in soup bowl garnished with parsley, cheese, or sour cream.
Give your answer to this question below!
This is one of my favorites…
Santa Fe Soup
3 lb. hamburger, browned, drained
3-7.5 oz cans green chili
3-10 oz. cans Rotel tomatoes
3-15 oz. cans stewed tomatoes
3-15 oz. cans whole kernel corn (not drained)
3-15 oz. green beans (not drained)
1-2 lb. box Velveeta cheese, cubed
Combine. Cook until heated through.
These are both very easy and really delicious. This first one is one of my husbands favorite meals ever. He actually asks for it if I don’t make it often enough. Either would go over big with your co-workers I’m sure.
Chunky Taco Soup
1 lb hamburger
1 med onion, chopped
1-15 oz can black beans
1-15 oz can pinto beans
2-14 oz cans diced tomatoes w/green chilies – undrained
1-15 oz can creamed corn
1 pkg taco seasoning
3 cps water
Broken tortilla chips
Shredded cheddar cheese
Sour cream
1/4 cp fresh cilantro, minced
In a large kettle, brown hamburger and onion in oil. Drain excess oil.
Rinse the pinto beans, and black beans with water in a colander. Add them to the pot. Stir in the diced tomatoes, creamed corn, water, and taco seasoning. Bring to a boil and simmer for 20-30 min. Sprinkle with cilantro.
Ladle into bowls and top with broken tortilla chips, cheddar cheese and sour cream.
Minestrone Soup
Don’t let the long list of ingredients scare you off, this is really an easy soup to throw together. 20 min prep, then just let it simmer awhile and it’s delicious!! Minestrone has historically been a soup into which the cook throws whatever is on hand. Keep the broth the same and just put whatever veggies, beans and/or pasta you want
1 tablespoons olive oil
1 onion, chopped
4 cups vegetable broth
1 cup red wine
2 cans Italian diced tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can green beans, drained
USE FRESH VEGGIES
1 cup celery, chopped
1 cp carrots, sliced
1 zucchini, quartered and sliced
1 cup fresh spinach, chopped
1 cp cooked pasta
OR FROZEN
4 cps frozen veggies
1 cp cooked pasta
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon garlic powder
pepper to taste
In a large stock pot, over med heat, heat olive oil and saute onion for 4 to 5 minutes.
Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water.
Add vegetable broth, and red wine to the large pot with the onion, simmer on med-hi. Add cooked pasta, beans and vegetables (I love fresh veggies but frozen would be fine), herbs and seasonings. Reduce heat to low and simmer for at least 30 to 40 minutes.
Ladle into soup bowls and enjoy.
I love my Chicken Soup Recipe: http://www.eat-well-save-money-recipes.com/chicken-soup-recipe.html
Hope you do to!
Anne
This is SOOO easy and it is SOOO good!
Cheese Tortellini Soup:
In a large pot bring 4 cups of chicken stock to a boil
Then add:
-1/2 package of pre-shredded carrots
-1/2 pack of frozen peas
-1 package of frozen cheese tortelleni
-1/2 t of garlic powder
-1 t of onion powder
-salt and pepper to taste
I always put some soy sauce in it while I’m eating, but you could also add some to the pot. I love this soup because there is literally no prep, and it isn’t a soup that has to cook for a long time to taste great. Basically once it’s hot, it’s delicious.
Yes, yes, YES!!!
EZ and very versatile!
Cauliflower Soup
1 head cauliflower, chopped coarse
1 medium onion, diced
2 ribs celery, sliced
2 – 4 cloves garlic, peeled
1 quart or litre chicken stock
Cook veggies on stock until tender, 45 to 60 minutes. Cool slightly and blend with stick blender til smooth. May be frozen at this point.
1/4 c milk or 1/2 & 1/2
1/2 c grated old cheddar
salt and pepper to taste
sour cream and nutmeg for garnish
Re-warm soup and add milk or cream and cheese. Stir, and serve topped with a dollop of sour cream and sprinkle of freshly grated nutmeg.
Other soups I’ve made with the same basic recipe-
Broccoli with cheddar and lemon zest
Left over baked Potatoes with swiss and cheddar, bacon and chives
Tomato, Parmesan and Sweet Basil
Roasted Parsnip with Havarti and cinnamon
Carrot, Monterey Jack and curry
Roasted Red Pepper, cream cheese and fresh dill
This is the basic recipe but you can make it simpler or add more.
You can use a little garlic powder instead of garlic minced, and use stewed tomatoes instead of the tomatoes, pepper, and onion.
Healthy Jambalaya
Ingredients
* 2 Chicken Breasts, bone and skin removed, chopped
* Polska Kielbasa, 8 oz ( sometimes I use mild Italian -lean)
* Celery, 1/2 cup, diced
* Garlic, Minced, 3 tsp
* Pepper, crushed red or cayenne, 1/4 tsp
* Onion powder, 1/2 tsp
* Black Pepper, 2 tsp
* Minute Brown Rice, 3 cups (or cook regular brown rice in broth)
* Tabasco Sauce, 1 tsp
* Water, 1 cup (16 fl oz)
* Low-sodium chicken broth, 4 cups
* Canola Oil, 2 tsp (or olive oil)
* Green Bell Peppers 1/2 cup, chopped
* Onion, 1/2 cup, chopped
* Chopped Tomatoes, 1 Can
Sometimes I add chopped carrots, tarragon and garnish with scallions.
Directions
1. Heat oil in a large pot over medium-high heat. Cook chicken and kielbasa until lightly browned (about 5 minutes).
2. Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, and pepper. Cook until onion is translucent and tender (about 5 minutes).
3. Add rice, chicken broth, Tomatoes, and water. Stir. Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 10 minutes).
4. Stir in Tabasco sauce, and serve.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=466050
1 can cream of celery condensed soup, one can cream of mushroom condensed soup, one or two soup cans of milk (desired thickness, or add more), sprinkle of dill weed, diced potato (one small), sliced mushrooms (small jar), diced tilapia, cleaned/shelled shrimp, scallops. Boil over low heat for 8 minutes. Best seafood chowder you will ever eat, guaranteed. You can double this, add corn, carrots and other veggies, change up the seafood ingredients, etc. Do not leave out the dried dill weed.
Well the first one I have is really simple to make and easy to tweak to your tastes. The recipe can be found here:
http://bedouina.typepad.com/doves_eye/2004/03/red_lentil_soup.html
It’s a lemony split red lentil soup, the only differences that I make are to add less stock to it to make it thicker, I also add about a teaspoon of chili pepper flakes, turn the tsp of cumin to about 1 1/2 tsps, add about 1/2 tsp of dry ground ginger and up the lemon juice. I’ve also added frozen green peas and tomatoes to it before when I’ve had some on hand.
The next is a quick chilled avocado, I’ve never made this specific recipe before but I couldn’t find mine,
http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/avocado_soup_chilled.html
Avocado soup works well with chives, green onions and/or cucumber added to it. Basically add one seeded English cucumber per avocado to the soup, or chop one up and add chunks of cucumber to give it a bit of a crunch. Also try lime juice instead of lemon.