Mary Ann's Complete Recipe Collection -
Soup
Mary Ann's Complete Recipe Collection -
Soup
1 1/2 pounds ground beef
1/2 lb. pork sausage
1/2 cup finely diced onion
1/2 cup finely diced celery
1 tablespoon minced garlic
1 teaspoon ground cumin
2 eggs
1/2 cup uncooked rice
2 tablespoons dry bread crumbs
salt, pepper
1/2 pint fresh salsa (hot or mild, as you like it)
2 tablespoons olive oil
1/2 cup diced carrots
1 cup chopped fresh tomato
10 cups chicken stock
1 bunch cilantro
tortillas, optional
Preheat oven to 350 degrees F.
Combine beef, onion, 1/4 cup celery, garlic, cumin, eggs, rice, and bread crumbs. Season to taste with salt and pepper.
Mix well. Form into 30 small meatballs. (I use a cookie scoop).
Place on baking sheet and bake at 350 degrees for 20 minutes. Set aside.
Heat olive oil in stock pot. Add carrots and remaining celery. (I doubled the quantity so 1/2 c. carrots and 1/2 c. celery; 1/2 c. onion. Saute until vegetables are translucent. Add the tomatos and chicken stock. (I used a 48 oz Swansons plus 3 cups of homemade chicken stock I had in the freezer.)
Season to taste with salt and pepper.
Bring to boil, reduce heat and simmer for 30 minutes.
Add meatballs.
Trim cilantro stems and add leaves to soup.
Add one quart fresh salsa (chopped tomatoes, onion and cilantro) from the Ranch Market. Adjust seasonings.
Serve hot with tortillas.
http://www.grouprecipes.com/36097/grandmas-albondigas-soup.html
said it was in the LA Times...from the Rancho Bernardo Inn.
Recipe Contributed by
Mary Ann Laun
1/4 c. Chopped onion
2 Tbs. Butter
2 Tbs. Flour
2 1/2 c. Chicken broth
2 c. Cauliflower
1 1/4 c. Milk
Cayenne pepper
Salt
White pepper
Lemon, thinly sliced (never done this)
In a large saucepan, saute onion in butter until soft, not brown. Stir in flour. Gradually add chicken broth and cauliflower. Bring to a boil and simmer 15 to 30 minutes (until cauliflower is tender)...(Usually cook about 20 min.) Puree in blender (in batches if necessary). Return to sauce pan and add milk. Season with salt, pepper, and cayenne to taste. Heat through and serve with thin slices of lemon floating on top.
Yield: 4-6 servings.
Recipe Contributed by
Marcy
http://www.spanglishspoon.com/uploads/3/6/3/3/3633548/recipe_chicken_pozole_with_chile_verde.pdf
1 whole chicken cut into sections
2 1/2 lbs tomatillos peeled and cut in halves
1 whole white onion quartered
4 jalape?os sliced in half lengthwise, seeds and veins removed
4 garlic cloves roasted
2 tbsp chicken bouillon
2 tbsp garlic salt
1 1/2 tsp ground oregano
1 tbsp salt
1 large can of Mexican style hominy
1 packed cup of cilantro rinsed and chopped
Directions
1. Begin by cutting up the whole chicken into about 8 pieces at least. You can also ask the butcher
in the meat department to cut it for you to save some time in the kitchen. Boil the chicken on
medium heat in about 16 cups of water until fully cooked. Use 20 cups of water if you want a lot
of broth. Skim off the excess fat that rises to the top of the water every so often. *You can also
use 3lbs pork butt or shoulder meat (cooked for 1 1/2 hours on medium heat).
2. In a small pan start roasting the garlic cloves on medium-low heat until they are golden brown
and toasted on the outside but soft in the inside when pressed between two fingers.
3. Meanwhile, remove the chicken from the pot when it's done and set it aside to cool in another
bowl. Add the chopped tomatillos, onion, roasted garlic and jalape?os to the chicken broth and
bring to a low simmer. Cook for about 25 minutes or until the jalape?os are soft enough to
easily mash with a spoon or fork.
4. Shred Chicken with a fork
5. After the veggies and garlic have finished boiling and are now soft and mushy, blend everything well with either a hand blender or by transferring the jalape?os, onion, tomatillo and garlic to a regular blender. You may have to do this step in batches if you are using a regular blender.
6. Drain the water from the hominy and pour all the hominy into the soup. Add the chicken bouillon, garlic salt, regular salt, and oregano. Stir well and bring it back to a low simmer. Taste and check to make sure it has enough broth for your liking. If not then add more water (one cup at a time) and continue to simmer for another 20-25 minutes.
7. Add the cilantro and the cooked chicken. Give everything one more good stir and let it continue cooking just until the chicken is back to the same temperature as the soup. About 5 minutes.
8. Serve hot with warm tortillas, tortilla chips, or homemade baked tortilla strips.
I used "Better than Bouillon" instead of bouillon cubes and chicken breasts instead of a whole chicken. I think I also added a serrano pepper for some extra heat :)
Recipe Contributed by
Amy Laun
2 Tbs. Butter
1/4 C. oil
1 lb. Chicken
1 Onion, chopped
2 Carrots, diced
4 Stalks Celery, sliced
1 Clove Garlic, minced
1/4 to 1/2 tsp. Chili Garlic Sauce
1 tsp. each...Cumin/Chili Powder/Salt
40 oz. Chicken Broth
6 Corn Tortillas
Saute chicken in butter & oil (remove & reserve). Saute vegetables & garlic. Add chicken back in. Mix flour w/2 cups & broth and add to mixture. Add remaining broth, tomatoes, lemon juice & spices. Heat just to boiling.
-Rotel tomatoes w/chili (or) Can of diced tomatoes and and 4 oz. can of diced green chilis.
-Sour cream and diced green onion for topping
-Toast tortilla chips in oven. Put some in bottom of bowl, some on top of
soup.
-In lieu of "Chili Garlic Sauce" add more garlic & chili powder.
Recipe Contributed by
Nancy Acocks
1/2 cup EACH minced celery, onion, leek
2 tsp. minced garlic
1/4 cup unsalted butter
2 cups diced potato
1/2 cup flour
4 cups (or more) clam broth
2 cups Half & Half
2 cups clams which have been chopped lightly in food processor
In large pot, over medium heat, sauté celery, onion, leek, garlic, covered-stirring occasionally for 5 minutes.
Add the potatoes & cook 3 minutes more, stirring occasionally.
Add the flour & cook for another 3 minutes.
Add clam broth, bring to a boil-then simmer for 10 minutes.
Add the Half & Half, simmer 10 minutes more, stirring occasionally.
Add chopped clams-heat to serving temperature.
Some like chowder as is...Jeff likes it blended medium...not purée
Let guests salt & pepper to taste as they desire.
Dig enough clams to fill Kroger "Party Pail" ice cream bucket. That is 7lbs clams. Hang clams in net bag from the raft for at least a day if not in a hurry to prepare chowder. If in a hurry, put clams in a big bucket of sea water for a couple hours. Overnight soak is fine if sea water is changed. Rinse in fresh water before steaming in a covered pot in about a cup of fresh water. If desired, put on top of clams, before steaming, some garlic, parsley, basil, lemon slices. Cook over high heat until all clams have popped open. Save broth. Remove cooked clams from shells.
1 c. each minced celery, onion, leek
2 tsp. minced garlic
1/2 c. (1 stick) unsalted butter
2 c. diced potatoes
1/2 c. all purpose flour
6 c. Clam nectar
4 c. Half & Half
2 c. Ground clams, including nectar
Salt & freshly ground pepper, to taste
In large saucepan, over medium heat, sauté celery, onion, leek, garlic, covered...stirring occasionally 5 minutes.
Add potatoes & cook 3 minutes more, stirring occasionally.
Add flour & cook another 3 minutes.
Add the nectar, salt, pepper, bring to boil, simmer 10 minutes.
Add half & half, simmer 10 minutes, stirring occasionally.
Add ground clams & nectar, simmer a bit more.
....If not thick enough, make a roux with additional melted butter/flour blended into a cup of chowder
to make a smooth sauce. Add gradually to pot of chowder.
Recipe Contributed by
Nancy Acocks
l C. (each) minced celery, onion, leek
2 tsp. Minced garlic
1/4 C. Unsalted butter
1/4 C. Olive oil
2 C. Grated potato (rinsed briefly in colander with cold water)
1 C. Flour
6 C. Fish stock (made from clam base)
4 C. Half & half
2 C. Steamed clams, including clam nectar (chop/pulse clams lightly in food processor)
Salt & freshly ground pepper to taste
In large saucepan, over medium heat, saute the celery, onion, leek, garlic in butter/olive oil, covered..Stirring occasionally for 5 minutes. Add the potatoes and cook 3 minutes more, stirring occasionally. Add the flour gradually, adding a bit of liquid if mixture is becoming too thick. Cook another 3 minutes. Add the fish stock, salt and pepper and bring to a boil then simmer 10 minutes. Add the half & half and simmer 10 minutes. Add clams and nectar. Simmer. Add more salt, pepper if needed. For a smoother texture, (Jeff's preference) briefly mix with an immersion blender.
This recipe evolved from Nancy's "Captain's Oyster Chowder" recipe. If using oysters, the last step should be...Add oysters and liquor and simmer until oysters are cooked. The oysters need not be chopped.
2 tablespoons coconut oil
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
3 cups fresh or frozen corn kernels (thawed if frozen)
1 (14-ounce) can full-fat coconut milk
3 cups water
Salt and pepper to taste
1 teaspoon fresh lime zest
2 tablespoons fresh lime juice
Toppings:
1/2 cup fresh cilantro, minced
3 pickled jalapeños, sliced into thin rounds
1/2 cup fresh or frozen corn kernels (thawed if frozen)
3 tablespoons unsweetened coconut flakes
Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and toppings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
I doubled the recipe and it made 4 quarts!
Recipe Contributed by
Mary Ann Laun
2 slices turkey bacon
1 t. canola oil
2 onions, sliced
1 T. all purpose flour
20 oz frozer corn kernels
2 russet potatoes, peele and diced
3 fresh thyme sprigs
1/4 t. salt
1.4 t. pepper
6 cups chicken broth
1 c. fat free half and half
fresh thyme for garnish
Cook Bacon in nonstick pan and set aside for garnish. Add onions and cook until softened (aout 6 minutes). Add flour and cook till flour is lightly browned (2 minutes). Transfer onion to cooker. Add corn, potato, thyme sprigs salt and pepper. Pour broth over vegetables. Cook 4-5 hours on high or 8-10 on low. Discard thyme sprigs. Note: I added 1 teaspoonful of jalapeno.
Pour half of soup into batches into a blender and puree. Whisk in half and half. Heat about 30 minutes. Garnish wit bacon and fresh thyme leaves (if desired.)
1 1/4 c. serving = 3 points
Nutritional info for 2 1/2 c. = 6 points (this is a hefty serving)
314 calories
5 g fat
chol 436
sod. 57
carb 6
fiver 14
126 mcg calcium
Recipe Contributed by
Mary Ann Laun
3 pounds kabocha, halved and seeded
2 tablespoons olive oil
1 small yellow onion (about 5 ounces), roughly chopped
5 fresh garlic cloves
1 knob ginger (about 2 teaspoons)
1 teaspoon salt
3 tablespoons thai red curry
6 cups vegetable stock
1/2 cup coconut milk
cilantro, for garnish
coconut milk, for garnish
Preheat the oven to 425.
Place the kabocha on a baking sheet, and drizzle with the olive oil. Place into the oven, and roast for 35 - 45 minutes, or until fork tender.
Using the mortar (you can also use a knife and cutting board) make a paste out of the garlic, ginger and salt. Set aside.
In the dutch oven over low heat, sweat the onions, stirring very often, for 3 minutes.
Add the garlic paste, stir and cook for 1 minute.
Stir in the red curry.
Remove the dutch oven from the heat.
(I cooked the kabocha the day ahead.)
Once the kabocha is done, remove from the oven and let cool for 10 minutes. Then scoop out the flesh into the dutch oven.
Add the stock, stir and cook over very low heat for at least 30 minutes. I like to push it to an hour as the flavor really seems to develop more. Stir often.
Remove from the heat, and let cool for 15 minutes.
[Get an immersion blender at a thrift store! OR Using your blender, puree in small batches, then place into a bowl. Repeat with all of the soup. I do not put very much into the blender as the heat will cause the lid to pop off and create a big mess. Small batches!
After you have pureed all of the soup, return it to the dutch oven, and simmer gently. Add in the coconut milk before serving.
Sprinkle with cilantro.
I doubled it for my Bunco Soup Supper Christmas Party. You can also use chicken broth.
Source: http://chezus.com/2015/01/17/creamy-thai-curry-kabocha-soup/
Recipe Contributed by
Mary Ann Laun from web
curry lentil soup
ingredients:
1 tablespoon canola oil
1 tablespoon non-hydrogenated margine, such as earth balance
1 medium onion, chopped
1 large clove of garlic, chopped
1 teaspoon cumin powder or seed
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon tumeric powder
1/2 teaspoon coriander
6 cups water
1 cube vegetarian bouillon (or use vegetable stock instead of water)
1 pound lentils
Saute the onion and garlic in the oil and margarine in a large pot until tender. Add the spices and saute for 1 minute. Add water, vegetarian bouillon cube, and lentils. Cook until lentils are tender, about 1 hour.
from Carlos' Mom
Recipe Contributed by
Christina Ramirez
1 cup sliced carrots
1/2 c. diced celery
1/3 c. chopped onions
1 T. olive oil
5 c. water
4 c. chopped cabbage
1 c. dry lentils (rinsed and drained)
1 c. tomato puree (or use stewed Italian tomatoes)
1 1/2 t. sugar
1 1/2 t. salt
1/2 t. ground oregano
1/3 t. pepper
In soup kettle add vegetables to olive oil and stir for 5 minutes.
Reduce heat, cover and simmer about 45 minutes.
Recipe Contributed by
Georgia Blair Mattson
1 cup onion (and/or leeks)
1 cup celery, diced
leftover turkey bones and meat
1 can Cream of Chicken soup*** has Msg or guanlate ...not good! See substitute below
1/2 lb. medium egg noodles
Chop onion and celery and saute it in a little olive oil.
Add enough chicken stock (and/or water) to cover turkey bones.
Gently simmer until most of the turkey meat falls off of the bones.
Remove bones.
Remove any excess meat from the bones and add it to the soup pot.
Cool broth?and skim any fat off of the top.
Re-heat and blend in 1 can of Campbell's cream of chicken soup (fat free).
Add medium egg noodles and cook until just done. (Don't overdo it or it will be mushy).
Serve immediately with green peas sprinkled on top.
8 servings, 3 WW points
2019 Note by Marcy: I watched mom make it. Secret ingredient: gravy. We didn't have any leftover so i made from packet(Knorrs)
2012 Note: I make this with leftover roasted chicken too. This time I used the regular soup (not fat free) and I used rigatoni noodles (big and thick). And I added one hot Hot New Mexico chili. Amy said it was the best yet!
Note:
To substitute Campbell's soup... Use
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.
From: http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/
Max said her mother used to serve this over mashed potatoes?but we both agreed, it was too much starch!
1 Lb. ground beef (or) lean ground turkey
1 Can diced tomatoes (16 oz.)
2 Medium onions, chopped
2 Stalks celery, sliced
2 Medium carrots, sliced
1/3 Cup pearl barley
1/4 Cup catsup
1 Tbs. beef bouillon base (or less)
1 tsp. dried basil
1 bay leaf
5 Cups water
Brown meat (drain fat). Stir in remaining ingredients. Bring to boil and simmer for 1 hour. Remove bay leaf and season with salt and pepper.
Melinda's variation: i made a double batch so it was 2/3 cup of pearl barley and 1/3 cup of lentils. Dried lentils and barley just rinsed before putting in soup. 1/1/2015
Recipe Contributed by
Nancy Acocks
1 Lb. Lean Ground Beef (fry & drain off fat)
Add: 1 14 oz. can diced tomatoes
2 med. onions (chopped)
2 stalks celery (sliced)
2 medium carrots (diced)
1/3 cup pearl barley
1/4 cup catsup
1 Tbs. beef boullion base
1 tsp. seasoned salt, 1 tsp. basil, 1bay leaf, 5 cups water
Simmer 1 hour
Use leftover taco instead of ground beef
Recipe Contributed by
Nancy Acocks
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
1 large onion, chopped fine (about 1 1/2 cups)
2 medium carrots, peeled and chopped medium (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 cup lentils (7 ounces), rinsed and picked over
1 teaspoon table salt
Ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves
Fry bacon in a large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to a simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
Puree 3 cups soup in a blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
from http://www.thetwobiteclub.com/2016/03/hearty-lentil-soup.html
America's test kitchen recipe
Recipe Contributed by
Mary Ann Laun
extra-virgin olive oil
shallots
carrots
celery
lentils (1 cup)
chicken stock (6 cups)
red potatoes (half pound)
cubed ham 1.5 cups or leftover ham bone
2 tablespoons extra-virgin olive oil
3 shallots, minced
1 medium carrot, peeled and finely chopped
1 medium celery rib, finely chopped
1 cup lentils, rinsed and picked over
6 cups chicken stock, homemade, or store-bought reduced-sodium
1/2 pound red potatoes, cut into 1/2-inch dice
1 1/2 cups cubed ham
Directions
In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
Parsley puree:
3 garlic cloves
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup minced fresh parsley
Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
Recipe Contributed by
Mary Ann Laun
3 lbs tomato
1 1/2 c. tomato juice
1 sm clove garlic
2 T. lime juice
2 T. olive oil
1 T. white wine vinegar
1 t. sugar
1 t. salt
1/2 t. dried oregano
6 green onions thinly sliced
1/4 c. chopped celery
1/4 c. chopped cucumber
1 seeded and minced jalapeno
Garnish:
diced avocado
red bell pepper
cilantro
lime
sour cream
garlic croutons
Toss it all together and refrigerate 4-24 hours. Serve cold
Recipe Contributed by
Mary Ann Laun
The crab boil recipe is like a soup where you throw stuff into a big crab pot.
Throw in
one 5 lb bag of little red potatoes
3-4 onions cut up
3 lemons cut in half
12 or so corn on the cobs. (I break the corn in half.)
Salt to taste.
3 bags of Zatarans crab & shrimp boil (I think QFC or Safeway in Belfair has this in their Seafood Dept.
I bought it when I was in Louisiana at a Super WalMart.
You can also get it online at www.zatarain.com
Add enough water to cover the veggies.
Boil till the potatoes are just about done then you put your washed crab parts in.
Bring to a boil. Let boil 15 min.
If you don't have room in the pot for the crabs then you can take out the corn on the cobs and potatoes if they are cooked completely.
After the 15 min. is up let stand for 5 min.
Serve on platters taking out everything with a spoon with holes so the juice can drain.
Recipe Contributed by
Janna Stevens
2 T. EVOO
1 very large onion chopped
1 cup celery diced
1 cu carrots diced
2 garlic cloves
3-15 oz cans chicken broth (may add more later)
1 pound lentil, rinsed and soaked (speeds cooking)
1 15 oz tomato sauce
25 fresh grape tomatoes (or use pureed tomatoes--instead of tomato sauce)
salt and pepper to taste
Heat oil in soup pot and add onions, celery, carrots and garlic. Saute 10 minutes.
Add broth, lentils, tomato sauce and tomatoes. Bring to boil and then rednuce and simmer till lentils are tender, about 30-40 minutes.
https://smarteatingforkids.com/recipe/kid-friendly-lentil-soup/
Note: No herbs for Jeff Laun
Recipe Contributed by
Mary Ann Laun
Meatballs - make first
1-2 lbs. raw hamburger
1 finely diced onion
1 finely diced Serrano pepper
1/2 finely chopped tomatoe
1+ Progresso Italian flavored bread crumbs
1-2 eggs
pinch of cumin
pepper
seasoning salt
garlic salt/garlic
Soup mixture
1-3 15 oz. tomato sauce, I like Hunts
1 - chopped onion
1 - can Green Giant Niblet corn, or you can take fresh corn off
of cob and use this, it is very good
2-3 sm zuccini
fresh chopped green beans - to your taste
1-2 large cans chopped tomatos
1 head of cabbage
handful of sm seashell noodles
1 of the small dark green chiles, they are long and narrow but only about three inches in length
1-3 tsp. Tiger sauce
dash of Tabasco sauce
*pepper, seasoning salt, garlic salt or garlic to taste
Meatballs
Mix all of the above ingredients. Take enough meat to make size of
meatballs you like and pack tight, rolling into ball. Drop into cold
water. I usually fill my pot 1/3 full of water then drop meatballs
in. Turn on burner and start letting come to boil... in the
meantime.
Sauce
Put all of these items into the water and meatballs, but leave the
cabbage out until later. (This is actually like a veggie soup, so
you can add anything that you like in soups. Sally taught me to add
a few macaroni to my soups, they make them fun - and good.)
Start by adding only one can of tomato sauce at a time. It will
taste watery until you get the right amount. It gets a zing to it
when it is good.
I like to get the crusty sourdough rolls and either just heat them up
or make garlic toast to go with this. Yum-Yum!
I hope that I have everything in this, I will keep thinking on it and
let you know later if I forgot anything... but I think not.
Recipe Contributed by
Mary Ann Laun
Yields up to 7 servings
For the Meatballs:
1 pound ground chuck
1/2 cup jasmine rice or long-grain white rice
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1 teaspoon salt
1 chipotle, minced
1 egg
For the Soup:
2 Roma tomatoes, diced
1 small poblano pepper, diced
1 medium zucchini, diced (about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 lime
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon oregano
Salt and pepper to taste
8 cups low-sodium chicken broth
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat. Add the onions, poblano, and serrano pepper, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil.
3. While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well. Remove the meatball mix from refrigerator and make 30 small meatball while the soup comes to a boil. When soup is boiling, reduce heat just slightly and carefully drop in the meatballs. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro. Serve with warm corn tortillas.
Fr. Rick Sera was our Pastor at St. Joachim for the last 10 years, and was recently asked to serve as Pastor at another parish. We are friends on FB and he posted this recipe (his roots are from Cuba). I will always remember to take him a quart of it when I make it...
Recipe Contributed by
Fr. Rick shared it on Facebook... it looked good so I saved it (and will bring him a quart of it when I make it)...
Yields up to 7 servings
For the Meatballs:
1 pound ground chuck
1/2 cup jasmine rice or long-grain white rice
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1 teaspoon salt
1 chipotle, minced
1 egg
For the Soup:
2 Roma tomatoes, diced
1 small poblano pepper, diced
1 medium zucchini, diced (about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 lime
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon oregano
Salt and pepper to taste
8 cups low-sodium chicken broth
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. In a dutch oven pot, heat 3 tablespoons of olive oil to medium heat. Add the onions, poblano, and serrano pepper, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime juice, and chicken broth. Bring up to a boil.
3. While the soup comes to a boil, crush the oregano, cumin seeds and coriander seeds with a mortar and pestle, add to soup, stir well. Remove the meatball mix from refrigerator and make 30 small meatball while the soup comes to a boil. When soup is boiling, reduce heat just slightly and carefully drop in the meatballs. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and more fresh cilantro. Serve with warm corn tortillas.
Fr. Rick Sera was our Pastor at St. Joachim for the last 10 years, and was recently asked to serve as Pastor at another parish. We are friends on FB and he posted this recipe (his roots are from Cuba). I will always remember to take him a quart of it when I make it...
Recipe Contributed by
Fr. Rick shared it on Facebook... it looked good so I saved it (and will bring him a quart of it when I make it)...
1 c. dry lentils
1 c. Sliced leeks or chopped onion
2 cloves garlic, minced
1 Tbsp. oil
4 c. beef broth
1 can diced tomatoes
1 Tbsp. Worcester sauce
1/4 tsp. thyme or oregano, crushed
1/4 tsp. pepper
1/8 tsp. group cumin
1 bay leaf
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. fully cooked sausage or ham
Rinse lentils. Saute onions and garlic. Add all ingredients except carrots, celery, and sausage. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add carrots and celery. Return to a boil, reduce heat, and simmer for 15-20 minutes. Stir in sausage, heat through.
From Better Homes and Gardens
Recipe Contributed by
Melinda
1 lb. split peas
1 ham bone
1 1/2 c. onion or leek
1/2 t pepper
1/4 t. crushed marjoram
bay leaf
1 c. diced celery carrots, 1 grated potato
2 qts. water
Rinse peas. Combine with 2 qts water, hambone, onion, spices.
Boil and reduce heat. Simmer 1 1/2 hours. Stir occasionally.
Remove bone and leaf and cut off meat and dice. Return meat and add vegetables.
Cook slowly uncovered 30-40 minutes.
Recipe Contributed by
Mary Ann Laun
1 lb. split peas
1 ham bone
1 1/2 c. onion or leek
1/2 t pepper
1/4 t. crushed marjoram
bay leaf
1 c. diced celery, 1 c. diced carrots, 1 grated potato
Rinse peas. Combine with 2 qts water, hambone, onion, spices.
Boil and reduce heat. Simmer 1 1/2 hours. Stir occasionally.
Remove bone and leaf and cut off meat and dice. Return meat and add vegetables.
Cook slowly uncovered 30-40 minutes.
Add salt and pepper to taste...I add a hefty amount of pepper and I add dried red peppers for a little kick! about 2-3 teaspoonsful ...maryann
Recipe Contributed by
Marcia Laun
6 T. butter (or saute in 2 Tbsp. butter and 2 T. olive oil)
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups fat free half and half
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the half and half cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Recipe Contributed by
Mary Ann
6-8 corn tortillas...sit out to dry out
2 large very ripe tomatoes, peeled seeded (1 lb)
2/3 chopped onion
1 clove garlic
veg oil
7 c. chicken broth
4 sprigs cilantro
3 springs mint (optional)
1 t salt
4-5 dried pasillas
5 oz queso Chichuahua or Jack cheese cubed
1/4 chopped cilantro
Peeled and seeded tomatoes onion and garlic in blender. Add oil to frying pan and cook belended mixture 10 minutes. Add broth and cilantro sprigs to saucepan and simmer uncovered 20 minutes. Add mint and salt and simmer 10 min more. Remove and discard cilantro and mint
Fry tortillas strips. Fry chilis in same oil for 30 seconds or until puffed and crisp (Make sure you have good ventilation because the chilis are hot!) Do not burn and drain on paper towels. Crumble coursely.
Ladel soup and let each person add in cheese, chilis, onion and strips. 4-6 servings.
I like this one because each person can add what they like to make it hearty or not, hot or not!
If you do not peel the tomatoes, the soup is ruddier...
from a recipe book in Marcia's kitchen bookcase at the canal...
Recipe Contributed by
Mary Ann Laun
1 cup onion (and/or leeks)
1 cup celery, diced
leftover turkey bones and meat
1 can Cream of Chicken soup
1/2 lb. medium egg noodles
Chop onion and celery and saute it in a little olive oil.
Add enough chicken stock (and/or water) to cover
turkey bones. Gently simmer until most of the turkey meat falls off of the bones.
Remove bones. Remove any excess meat from the bones and add it to the soup pot.
Cool broth?and skim any fat off of the top.
Re-heat and blend in 1 can of Campbell's cream of chicken soup (fat free).
Add medium egg noodles and cook until just done.
(Don't overdo it or it will be mushy).
Serve immediately with green peas sprinkled on top.
Max said her mother used to serve this over mashed potatoes?
but we both agreed, it was too much starch
Recipe Contributed by
Mary Ann Laun
4 6 oz. cans tomato juice, no salt, Sprinffield or V-8
1 16 oz can whole tomatoes (1 lb.-- S & W)
4 glasses water
Cut up veggies into big pieces
2 onions
2 carrots
1 parsnip
3-4 stalks celery
8 mushrooms
4 green summer squash
Handful of fresh pea pods
Italian herb seasoning (Spice Island)
Beaumondeau seasoning (Spice Island)
Cavenders Greek Seasoning
Garlic Powder
Oregano
Combine all ingredients (add other "clean the refrigerator" vegetables. Simmer until vegetables are cooked. MMMMmmmmm good.
I remember this was one of the twice monthly jobs we girls had to do. Refrigerator turned off and then pots of boiling water were boiled to break down the ice in the freezer. Everything was taken out, veggies were added to the soup pot, and then the refrigerator was wiped down clean. When Mom came in from her busy day at Robinson's credit department or the Helena Rubinstein or Estee Lauder cosmetic counter (and later, Charis studios in Bullock's), we loved to show her our handiwork!
Recipe Contributed by
Mary Lou Pruett via Mary Ann Laun and Patty's recipe
3 lbs sweet Italian sausage, ground
3 cups white rice
3 cups chopped tomatoes in puree (3-10 3/4 oz cans)
1 1/2 lbs chopped frozen spinach (3-10 oz boxes), thawed and drained
18 cups beef broth
3/4 tsp black pepper,
ground Pecorino Romano cheese, for garnish
Note: I did this for bunco and the rice was overcooked so I scrapped it. Made another soup instead. Next time, make the rice separately and then defrost the spinach. Heat up everything else and slip the rice and spinach in just before serving
COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
Serves 12
Recipe Contributed by
Mary Ann Laun
3 cloves garlic chopped
1 onion chopped
1 t oil
1-1/4 pounds boneless, skinless chicken breasts cut in 1/2-inch pieces
1 can (10 oz.) red chile sauce (I love the Las Palmas!!!)
2 cups reduced sodium chicken broth
1 T dried oregano
Pepper
2 cans (about 15 oz. each) hominy
shredded iceberg lettuce
lime wedges
cilantro
Brown chicken in oil; add onion and garlic and saut? until softened. Add red chile sauce, chicken broth and oregano and bring to a boil. Reduce and simmer for about 15 to 20 minutes to marry the flavors. Add hominy and bring back to boil; to serve top each bowl with shredded lettuce, chopped cilantro and lime juice.
Per serving (3 to 4 servings):
362 calories
14% cal. From fat
37 g. protein
36 g. carbs
7 g. fiber
82 mg. chol.
7 g. fiber
This is really a richly flavorful quick and low-cal meal. The chile sauce has such great flavor that it carries the dish, so pick a good one. Enjoy!!!
Recipe Contributed by
Sunset via Martha Hubner
https://www.marthastewart.com/312415/pureed-butternut-squash-soup
Roasted my home grown btternut squash... will do detailes later
1/2 c. Butter
2 tsp. Minced Garlic
8 oz. Clam Nectar
1 tsp. Worcester
1/2 tsp. Salt
1/2 tsp. Italian Seasoning
1/4 tsp. Crushed Red Pepper
1 1/2 lb. Shrimp (in shell)...or firm fish ...salmon, halibut
In large skillet melt butter & cook garlic for one minute. Add rest of ingredients except shrimp.
Bring to boil. Add shrimp, decrease heat, simmer (covered) approx. 10 minutes or until shrimp
Is pink. Serve with French or Italian bread.
Recipe Contributed by
Robin Watts
1lb. ground turkey or hamburger
1 pkg. taco seasoning
1 pkg. dry ranch dressing
2 cans pinto beans (drained)
1 can corn (drained)
2 cans diced tomatoes
1 cup water
1/2 cup chopped onion
Brown the meat, then add the rest. So easy. Heat through. I think I omit the water so it is more like chili than soup. I serve it over a bed of light tortilla chips and top with fat free sour cream for a nice Weight Watchers meal.
1 cup = 3 points
Recipe Contributed by
Marcy DeKruyf
1 quart chicken stock, recipe follows
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves. (We out it in cheesecloth and tied it so we could fish it out!)
Yield: 4 servings
Recipe Contributed by
Mary Ann Laun (Tyler Florence)
Serves 4| Hands-On Time: 30m| Total Time: 30m
Ingredients
2 tablespoons canola oil
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 pound ground pork (we used chicken thighs cut in small pieces)
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
kosher salt
4 cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
2 tablespoons fresh lime juice, plus lime wedges for serving
sliced red chili peppers and cilantro leaves, for serving
Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.
By Sarah Copeland , December, 2011
Amy made this for Lissa and me this week. Very good and very quick (about 30 minutes). Serves 4
For a picture, go to http://www.realsimple.com/food-recipes/browse-all-recipes/thai-pork-noodle-soup-00100000070983/index.html
Recipe Contributed by
Mary Ann Laun from Real Simple
2 skinless, boneless chicken breasts (or a store bought roasted chicken)
(cooked and shredded)
2 (14.5 oz) cans chicken broth (or 1 large can)
1 cup chunky salsa (good quality!)
1 tablespoon lemon juice
1 cup frozen corn kernels
2 tsp taco seasoning (can use store bought or homemade)
Homemade taco mix: (makes a lot more than 2 tsp!)
1 TBSP chili powder, 1/4 tsp garlic powder,
1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes,
1/4 tsp dried oregano, 1/2 tsp paprika, 1 tsp ground cumin,
1 tsp sea salt, 1 tsp black pepper
Shredded Monterey Jack Cheese and sour cream
Directions: In a large pot mix everything together.
Simmer for about 20 to 30 minutes.
Serve in bowls with tortilla strips (or broken chips).
Top with Monterey Jack cheese and a little sour cream.
Recipe Contributed by
Mary Margaret Sunker
1/2 Stick Butter
2 Medium Onions, chopped
1 Clove minced garlic
2 Tbs. Flour
1 Tsp. Curry Powder
3 Cups Chicken Broth
1 Cup Potato, diced
1/2 Cup Carrots, sliced thin
1/2 Cup Celery, sliced
2 Tbs. Parsley, chopped
1/2 tsp. Sage or Poultry Seasoning
2 Cups Cooked Turkey or Chicken, cubed
1 1/2 Cup Half & Half (may use fat free)
1 Pkg. Frozen Chopped Spinach (fresh is best)
Salt & Pepper to taste
Melt butter over med. heat...Add onions, garlic and saute until translucent (10 min.)
Stir in flour & curry powder, cook 2-3 min.
Add broth, potatoes, carrots, celery, parsley and sage...Bring to boil.
Reduce heat to low, cover & simmer 10 min.
Add turkey, half & half, spinach...simmer until heated through.
Salt & pepper.
Donna made this delicious soup while visiting the Acocks at the Canal Sept. 2005
Recipe Contributed by
Donna Loeb
1/4 c. Chopped leek
2 Tbs. olive oil
2 Tbs. Flour
2 1/2 c. vegetable broth
2 c. Cauliflower (I roasted the cauliflower first but you can just add it)
1 1/4 c. coconut milk
hot pepper sauce to taste
Salt
pepper
In a large saucepan, saute onion in olive oil until soft, not brown. Stir in flour. Gradually add broth and cauliflower. Bring to a boil and simmer 15 to 30 minutes (until cauliflower is tender)...(Usually cook about 20 min.) Puree in blender (in batches if necessary, or use an immersion blender). Return to sauce pan and add milk. Season with salt, pepper, and cayenne to taste. Heat through.
Yield: 4-6 servings.
* Adapted from a Recipe Contributed by Marcy
Recipe Contributed by
Mary Ann Laun
4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)
Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
Cook rice sticks in boiling water 5 minutes; drain.
Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
Served this with the Thai Coconut Chicken Soup as a Soup Supper with the Thai wraps. Great combination!
Nutritional Information
Calories:346 (18% from fat)
Fat:7.1g (sat 1.7g,mono 2.1g,poly 1.7g)
Protein:40.4g
Carbohydrate:29.1g
Fiber:1.1g
Cholesterol:141mg
Iron:2.6mg
Sodium:1279mg
Calcium:61mg
Recipe Contributed by
Mary Ann Laun (Cooking Light)
4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic (about 2 large cloves)
1 tablespoon Thai fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)
Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
Cook rice sticks in boiling water 5 minutes; drain.
Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
Served this with the Thai Coconut Chicken Soup as a Soup Supper with the Vietnamese Rice paper wraps. Great combination!
Nutritional Information
Calories:346 (18% from fat)
Fat:7.1g (sat 1.7g,mono 2.1g,poly 1.7g)
Protein:40.4g
Carbohydrate:29.1g
Fiber:1.1g
Cholesterol:141mg
Iron:2.6mg
Sodium:1279mg
Calcium:61mg
Recipe Contributed by
Mary Ann Laun (Cooking Light)
3 tbsp olive oil
1 1/2 seven-inch corn tortillas, cut into 1 in squares
1 1/2 tbsp minced fresh garlic
2 tbsp minced white onion
1 1/2 tsp minced jalapeno pepper
1 pound white corn kernels
1 1/2 lbs chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 tbsp kosher salt
1/8 tsp ground white pepper
1/2 tsp chili powder
1 1/2 cups water
1 quart chicken stock
Over med heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1-2 min, until onion becomes translucent. Add half the corn along with all other ingredients, reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 min.
Remove soup from heat. Use a hand-held propeller blade processor or food processor to process in batches to the consistency of course puree.
Return soup to the burner and add the reserved corn. Bring the soup to a boil once again being careful to avoid scorching or burning. Serve alone or with blue corn tortilla chips, cilantro and sharp cheddar cheese for garnish.
Recipe Contributed by
Laura Laun from California Pizza Kitchen
Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cups vegetable broth
1 1/2 cups diced green cabbage
1/2 cup green beans
1 Tbsp. tomato paste
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/2 cup zucchini
In a large saucepan, sprayed with nonstick cooking spray, saut? the carrot, onion, and garlic over low heat until softened, about 5 minutes.Add broth, cabbage, beans, tomato paste, basil, oregano, and salt and bring to a boil. Lower heat and simmer covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serves hot. Serves 4 at about 1 cup each.
Recipe Contributed by
Mary Ann Laun