Sunday, January 13, 2008

Italian Pasta Soup

Ingredients:1 lb ground turkey breast or chicken breast
1 16 oz can stewed tomatoes
1 15 oz can kidney beans, drained & rinsed
1/2 c canned julienne carrots
1 14 oz can beef broth, defatted
1 8 oz can tomato sauce
1 stalk celery, chopped
2 t dry onion flakes
1 clove garlic, pressed
1 c uncooked pasta
1 pkg dry spaghetti sauce mix
1 pkg dry Ranch dressing mix
Salt & black pepper to taste
Dash of seasoned salt
3 c water

Brown meat in large pot sprayed with nonstick cooking spray. Add remaining ingredients & simmer only long enough to cook pasta. DO NOT OVERCOOK. Serve warm with garlic toast.

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Saturday, January 12, 2008

Chunky Tomato Potato Soup

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 1/4 cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Chicken Noodle Soup

1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil

1.In a large pot, bring the water to a boil. Add the salt and olive oil.

2.Chop up the chicken, and add it with the onion and garlic to the pot.

3.Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Potato and Onion Soup

1/4 cup margarine
1 onion, thinly sliced
2 leeks
2 red potatoes, peeled and sliced
2 quarts water
1 tablespoon salt
1/4 cup margarine
1/2 cup heavy whipping cream
3 tablespoons chopped fresh chives

In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.