Mexican Style Chili


If you enjoy chili this is a really good change of pace. I personally love beans and vegetables in my chili and the consistency is almost like soup.

Mexican Style Chili
 
Here are the Ingredients:
  • yellow onion, large chopped
  • lean hamburger, 1 pound
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can chili beans, not drained
  • 1 can Mexican style diced or stewed tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1.25 package taco seasoning
  • 1 oz package Hidden Valley Ranch
  • sour cream, optional
  • cilantro,garnish chopped
  • lime, juiced optional
  • tortilla chips, optional
     
    Saute onions and hamburger and drain out excess oil. Add packets and stir to combine. Add beans with their liquid, corn, and tomatoes. Bring to a boil then lower heat to low, cover and cook for 2 hours. Garnish and enjoy.
     
     
 

Pork and Shrimp Wonton Soup


I just discovered the best Asian Market in the vicinity of my home and I could shop there for hours! These Wontons are a must try.
 

Pork and Shrimp Wonton Soup
 
Here are the Ingredients:
  • 24 wonton wrappers
  • 1/2 pound pork loin
  • 1/2 pound shrimp
  • 1 egg beaten
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 4 cups chicken stock
  • 2 scallions, finely chopped
Place the pork and shrimp in a food processor until they are well ground. Place in a bowl and add wine, soy sauce, and celery and mix. Pour the beaten egg to the mixture of ground pork and shrimp and season with salt and pepper. Take a wonton wrapper and fill with one teaspoon of the seasoned mixture of pork and shrimp. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Do the same with the remainder of the wraps and mixture. Bring stock to a boil and add the wonton one at a time and let them cook until you see them floating. Serve in a bowl and sprinkle with the sliced scallion.

Ten Bean Soup


This soup is very hearty and filling. It’s particularly wonderful during the cold months of the year. You should be able to find the combination of beans at your local grocer.
 

Ten Bean Soup
 
Here are the Ingredients:
  • 4 cups Ten Bean dry Mix, soak in water overnight
  • 2 carrots, small dice
  • 3 celery stalks , small dice
  • 1 medium onion, small dice
  • 4 sliced bacon, small dice
  • 3 cups organic chicken stock
  • 3 cups hot water
  • 1 teaspoon dry Madrecita garlic-herb mixture, or make your own with
    1. 1 tbsp herbes de provence
    2. 12 tsp dried oregano
    3. 12 tsp rosemary (dried)
    4. 1 tsp garlic powder
  • salt and pepper to taste
  • 1 teaspoon olive oil
In a large soup pot add olive oil and cook bacon on medium high heat until crispy. Remove bacon, add the vegetables and saute until tender. Add dry herb mixture and stir into vegetables. Add beans and pour in water and stock and season with salt and pepper. The beans should be covered. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beans are tender.

Sweet and Sour Cabbage Soup


Jerry’s Deli is a great place to get soup and a sandwich. My favorite soup on their menu is sweet and sour cabbage soup. This is almost exactly like theirs. I hope it will be a favorite of yours too.
 

Sweet and Sour Cabbage Soup
 
Here are the Ingredients:
  • 2 pounds top rib (flat brisket) 
  • 1 quart light beef broth
  • 1 quart water 
  • 2 onions, diced
  • 3 cups canned tomatoes, finely chopped, with their juice
  • 1 cup tomato sauce
  • 2 pounds cabbage, coarsely shredded or very thinly sliced
  • 1 teaspoon sour salt/citric acid
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 3 tablespoons golden raisins
Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar. Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.

Chicken Soup


I love chicken soup and this recipe is exceptional. You’ll get your daily dose of vegetables because I use more than what you’ll find in your typical chicken soup.
 
Ingredients
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 cups broccoli, cut bite size
  • 1 cup cauliflower, cut bite size
  • 1 medium zucchini, cut bite size
  • 1 medium yellow squash, cut bite size
  • 5 medium yellow potatoes with skin, large dice
  • 4 cups raw regular leaf spinach, cleaned with ends cut
  • 2 cups fresh green beans, ends cut
  • 3 whole green onions, ends cut
  • 1 whole 5 lb roaster chicken (with skin) cut, (I cut my own and use the back and neck bone, and cut breasts in half) ask butcher to cut if need be
  • 6 cups hot water
  • 64 oz organic chicken broth, heated
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Directions
 
In a large soup pot saute onion, carrots, and celery in olive oil over medium high heat until fragrant and translucent. Add chicken and cook on all sides where they are browned just a little. Add the hot water and green onions and bring to a boil. Chicken should be covered in water. Cover and simmer for 40 minutes. Add all vegetables, hot broth, and salt and pepper. Cook for another 15 minutes or until potatoes are cooked through. Add more salt to taste.

Corn Chowder


This is a good alternative to a Clam chowder. I love the taste of corn in a soup or chowder.
 

Corn Chowder
 
Here are the Ingredients:
  • 2 16 oz bags frozen corn
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and diced
  • 2 carrots, cut into 1/4 inch rounds
  • 2 large russet potatoes, diced
  • 1 bay leaf
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 3 strips of bacon cut into lardons, cooked until crispy
  • salt and pepper
  • cheese, grated (optional)
In a dutch oven saute bacon until crispy. Remove and set aside on a paper towel to drain. Saute onion, carrots, and red bell pepper in bacon drippings until tender. Add potatoes, bay leaf, corn, salt, pepper, and broth and bring to a boil. Cover and reduce to a simmer and cook for 30 minutes. Puree 3 cups of soup in a blender and return to pot. Slowly add cream and cook another 10 minutes. Top with chopped parsley and bacon lardons.

Minestrone


This soup is packed full of vegetables. It’s very satisfying and warming.
 

Minestrone
 
Here are the Ingredients:
  • 2 carrots, diced
  • 2 celery, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes including liquid
  • salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded kale
  • 1 15.5 oz can cannellini beans, drained
  • grated Parmesan, topping
In a 4 to 5 quart saucepan heat oil over medium heat. Saute onion, carrots, celery and garlic until just tender, around 5 minutes. Add tomatoes, cannellini beans, kale, pasta and chicken broth. Bring to a boil and add Italian seasoning and salt and pepper to taste. Reduce heat to a simmer, cover and cook for 30 minutes.

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