Hearty Hot and Sour Soup
Italian Meatball Soup
Split Pea With Ham Soup
Thick and Hearty Tex-Mex Soup
I came up with these soups when I moved to Chicago with its winters.
Michele
http://members.aol.com/michelesrecipes/recipes.htm
Hearty Hot and Sour Soup
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:15
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces mushrooms -- sliced
2 cloves garlic -- minced
1/2 teaspoon fresh ginger -- minced
1/4 cup green onions -- sliced
1 pound pork tenderloin -- sliced thin
3 tablespoons vegetable oil
8 ounces waterchestnuts, canned -- sliced and drained
8 ounces bamboo shoots, canned -- sliced and drained
42 ounces fat-free chicken broth
1/4 teaspoon crushed red pepper
2 teaspoons chili sauce
2 teaspoons soy sauce, low sodium
1 tablespoon Worcestershire sauce
2 teaspoons sesame oil
2 tablespoons apple cider vinegar
Heat oil in large pot or Dutch oven. Add garlic, ginger and onions. Cook
about one minute. Add mushrooms and pork. Cook until mushrooms soften
and pork browns. Add rest of ingredients and bring to a boil. Reduce
heat and cover and simmer for 30 minutes.
Description: .My version of a Chinese soup. I wanted a version that had
more meat
and vegetables then is normally served."
Source: .Healthy Food That Tastes So Good!"
Copyright: .Michele Wilson © 2003"
Start to Finish Time: .1:00"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 162 Calories; 8g Fat (40.9%
calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber;
37mg Cholesterol; 411mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : Use a variety of mushrooms, i.e.: crimini, button, portobelo,
oyster, shiitake.
Use lean pork and remove any visable fat.
I use a chili sauce called Tiger Sauce.
Italian Meatball Soup
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:20
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1 cup bread crumbs -- plain
1 whole egg
2 teaspoons Italian seasoning -- divided
2 cloves garlic -- minced fine
1 medium sweet onion -- minced fine
8 ounces no salt added tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup burgundy
3 cups low sodium beef broth
16 ounces frozen mixed vegetables -- *see Note
8 ounces Portobello mushrooms -- sliced
1 medium zucchini -- sliced
14 1/2 ounces low sodium tomatoes, canned -- drained and
diced
2 1/4 ounces black pitted olives -- drained and sliced
1 tablespoon worcestershire sauce
1/2 teaspoon seasoned pepper
1/2 teaspoon seasoned salt
1/4 teaspoon crushed red pepper
Mix together ground beef, egg, bread crumbs, tomato sauce, 1 teaspoon
Italian seasoning, 1 clove garlic, half the onion, 1/2 teaspoon salt and
1/4 teaspoon pepper. Form into 2 inch meatballs. Heat olive oil in a
large saucepan or Dutch oven. Add meatballs and brown. Do in batches is
necessary. Remove from pan. Add wine to pan and deglaze the pan and
loosen all those delicious browned bits. Add everything except meatballs
and mix well. Heat to boiling. Reduce heat and add meatballs. Simmer for
30 minutes.
Description: .Giant meatballs and loads of delicious vegetables with the
taste of
Italy to boot."
Source: .Healthy Food That Tastes So Good!"
Copyright: .Michele Wilson © 2003"
Start to Finish Time: .0:50"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 351 Calories; 16g Fat (41.9%
calories from fat); 21g Protein; 28g Carbohydrate; 5g Dietary Fiber;
63mg Cholesterol; 527mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean
Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : I use a mixture of corn, peas, green beans and lima beans.
Split Pea With Ham Soup
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :8:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces split peas
2 medium red potatoes -- peeled and diced
1 medium onion -- diced
2 cloves garlic -- minced
1 teaspoon ginger root -- minced
1/2 cup celery -- diced
1/2 cup carrot -- diced
1 pound ham, extra lean, boneless, R-T-C -- cubed
28 ounces no-salt-added chicken broth
1 cup sherry
1/4 teaspoon pepper
1 teaspoon allspice
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
12 ounces lowfat evaporated milk
Soak peas over night in enough water to cover by a couple of inches.
Drain peas. Add all ingredients except evaporated milk to large pot or
Dutch oven. Heat to boiling. Reduce heat and simmer for about three
hours or until peas are tender. Stir frequently to keep from burning.
Add evaporated milk and mix well. Heat for a couple of minutes but don't
let the soup boil.
Description: .A delicious and hearty soup to chase away the winter
chills."
Source: .Healthy Food That Tastes So Good!"
Copyright: .Michele Wilson © 2003"
Start to Finish Time: .9:00"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 380 Calories; 5g Fat (11.2%
calories from fat); 33g Protein; 50g Carbohydrate; 16g Dietary Fiber;
27mg Cholesterol; 714mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean
Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Thick and Hearty Tex-Mex Soup
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:10
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces fat-free refried beans
4 ounces green chiles -- drained and diced
14 1/2 ounces tomatoes with green chilies -- drained
2 cloves garlic -- minced
1 medium onion -- minced
11 ounces corn with red and green peppers -- drained
1 cup red wine
8 ounces no-salt-added chicken broth
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 teaspoon oregano
1 cup four-cheese Mexican-style shredded cheese
4 ounces black olives -- drained and sliced
8 ounces mushrooms
1 medium green bell pepper -- seeded and diced
Combine all the ingredients, except cheese, in a large pot or Dutch
oven. Stir to break up beans. Heat over medium heat until soup comes to
a boil. Reduce heat to low and simmer for 30 minutes. Serve in a bowl
sprinkled with cheese.
Description: .Another easy to make and tasty filling soup."
Source: .Healthy Food That Tastes So Good!"
Copyright: .Michele Wilson © 2003"
Start to Finish Time: .0:40"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 192 Calories; 6g Fat (29.3%
calories from fat); 9g Protein; 25g Carbohydrate; 3g Dietary Fiber;
11mg Cholesterol; 799mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : This can be made in a crockpot. Add all ingredients and cook on
Low for 6 to 8 hours or High for 3 to 4 hours.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/