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Vegetable Beef Soup

3 Feb

Here is a quick and easy soup that’s filling and delicious.  I’ve listed several substitutes for the ingredients, so this can be a good for a pantry/fridge/freezer cleanout.

Ingredients

  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 can (14 oz) stewed tomatoes
  • 1 can(8 oz) tomato sauce (or 1-6 oz can tomato paste + 1 cup water)
  • 2 cups beef broth (or 2 cups water + bullion cubes/paste)
  • 10 oz frozen vegetables
  • 1/4 t onion powder
  • 1/4 t parsley flakes
  • 1/4 t paprika
  • 1/4 black pepper

Directions

  1. Brown meat, garlic, and onion in a stock pot until meat is no longer pink.  Drain, if necessary.  You may add a small bit of oil, if meat is extra lean.
  2. Add spices to the browned meat and stir.
  3. Add remaining ingredients and bring to a boil.
  4. Turn down heat to low, cover, and simmer for at least 30 minutes.

Serves 6

Take advantage of whatever you have in the freezer or fridge.  I had several bags of opened frozen veggies, which I mixed up to make up the 10 ounces called for in the recipe.  It included lima beans, okra, and mixed vegetables (carrots, peas, green beans, corn).  I often end up with one random potato or a few carrots in the crisper, which are a perfect fit for a catch-all soup like this.  I am looking forward to leftovers for lunch tomorrow, since it is supposed to be as cold and rainy again.

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Soups from Picky Palate

4 Jan

Jenny from Picky Palate has five brothy chicken soup recipes up right now. They all sound delicious and easy.  I often use a rotisserie chicken for soups to make them quick.  These are on sale on Sundays at our local Harris Teeter grocery.  Alternately, if I plan ahead, we cook an extra chicken breast or two when making chicken during the week.  Heating the oven once to make several meals…how energy-efficient of me!

Since there are just two of us at my house, I like to make a big batch of soup. Half of it gets frozen and the other half gets eaten, usually for dinner one night and lunch the next day. From my experience, I recommend freezing soup separate from the rice or pasta. The starchy ingredients tend to soak up all the liquid leaving a mushy brothless mess. Also, I double bag my soup and lay it flat to freeze. It makes it easy to stack in the freezer that way.

Turkey & White Bean Chili

3 Jan

We tried this last night and it was awesome!

Turkey & White Bean Chili  (adapted from Cooking Light)
1 cup choppped red onion
1 teaspoon minced garlic
1 1/4 pound lean ground turkey
1 tbsp chili powder
2 tbsp tomato paste
2 tsp oregano
1 tsp cumin
1/4 tsp salt & pepper
1 can rinsed cannellini beans
1 large can diced tomatoes
1 can Rotel
1 cup fat free chicken broth
 
Heat a large saucepan over medium heat.  Add the onion and saute until soft.  Add the garlic and turkey and cook for 6 minutes or until turkey is done.  Add chili powder, tomato paste, oregano, cumin, salt & pepper and stir.  Cook for 2-3 minutes until flavors are incoprorated.  Add beans, tomatoes, Rotel and chicken broth.  Simmer on low until chili cooks down. 
 
Serving size:  1 cup chili
Calories:  211
Fat:  6.5 grams