Vegetable Barley Soup

This soup is hearty and so yummy. You can eat it cold or hot. It's a great replacement for a salad. You can put any veggies you want in it but I really like this combination. This recipe involves a lot of chopping but if you use the slicer attachment on your food processor it goes really fast. Also, I cook the barley separately and rinse it in cool water before adding it to the soup. I have found that it prevents the barley from swelling and taking over. It has become a staple around our house. It makes about 6 quarts of soup, make sure your pot is big enough. Mark and I go through this in a week, easily.

BARLEY
In a med sauce pan, bring water to a boil to cook 1 cup pearled barley. I let the barley soak in a mesh strainer in a bowl while water comes to a boil. When the water boils, lift the barley out of the soaking water and rinse it for a minute before adding it to the boiling water. Let barley cook while making the soup. Check the package for the amount of water to cook it in and time. When it's done, rinse it in cold water. It should be chewy but not crunchy.

SOUP
In a large pot over med high heat bring to a boil:
1 qt. vegetable or tomato juice
2 cups broth of your choice
2 14 oz cans diced tomatoes
1 tsp oregano
1 TBS dried basil
2 bay leaves
2 TBS Worcestershire

While the tomato base is heating, chop and add the following in this order:
(do wait for it to boil, stir the vegetables in as you go)
1/2 onion chopped
4 stalks celery chopped
1 cup chopped carrots
2 red bell peppers, seeds and stem removed and chopped
1/4 head of cauliflower cut into flowerets
about the same amount of Broccoli cut into flowerets
1/4 of a med or 1/2 of a small head of green (or red cabbage) thinly sliced/shredded
1 zucchini (I leave the peel on) sliced in half the long way and chopped.

Allow soup to come to a boil, turn the heat down and simmer for 10 minutes until vegetables are crisp tender. Taste broth and add salt and/or Worcestershire (if you want more heat).

Add a proportionate amount of barley to the soup you are going to eat right away. Allow the remainder of the soup to cool before adding the rest of the barely. Refrigerate.

Meatless Chili

Active prep time 20 minutes. Total time 60 min.
Makes 8 servings. Using a food processor to chop veggies makes it go really fast.

Heat in a large pot over med high heat:
1 TBS Olive oil

Add:
1/2 med sweet onion (red or yellow) chopped
2 tsp Cumin
2 TBS Chili powder
2 TBS Dried Oregano (Mexican if you have it)
1 TBS Salt
2 Stalks Celery Chopped
2 Red Bell Peppers diced (Can use green)
2 Jalapeno peppers chopped (wear food handler gloves while cutting)
3 cloves garlic chopped
Cook with lid on, stirring occasionally until onion is transparent, about 5 minutes

Add:
2 4oz cans chopped green chili peppers (choose heat depending on how spicy you like your chili)
3 28 oz cans diced tomatoes
1 (15 oz) Can kidney beans drained and rinsed
1 (15 oz) Black beans drained and rinsed
1 (15 oz) Garbanzo beans drained and rinsed
Heat to a boil and turn heat to simmer for at least 30 minutes.
Taste to check heat. If you want it hotter add tabasco or ground pepper.
5 minutes before serving add:
1 (15 oz) Whole kernel corn

Serve in a bowl or over a baked potato.

Minestrone Soup

Makes 8 cups

3 cups water
1 TBS chicken Bullion (1 1/2 tsp shirleys)
1 15 oz can diced tomatoes undrained
1 15 oz can green beans drained
1 lb cooked lean ground beef (can substitute left over roast etc.)
1tsp oregano
1tsp basil
1/2 tsp old bay seasoning
*1 15 oz can beans, drained and rinsed* optional

Put all ingredients in a pot and bring to a boil. You can allow it to simmer for a while if you'd like and 4-13 minutes before serving add

6-8 oz dry noodles of your choice

Cook until noodles are tender and serve.

Approx 165 calories per 1 cup serving (without beans).

Chicken Noodle Soup

This is my mom's recipe, and it is super easy and really yummy.

Mom's Chicken Noodle Soup

3-4 Tbsp Extra Virgin Olive Oil

4 carrots, cut into small slices

2 stocks celery, cut into very small diced pieces

1/2 onion, cut into small pieces

Heat Olive oil on med-high heat. Stir in vegetables. Turn heat down to medium and saute vegetables (continue stirring) for about 5 minutes. Then add:

3 cans chicken broth (Low Sodium) (I use Swanson brand-it has

good flavor and no MSG)

1 can Cream of Chicken Soup

1 can water

Bring to boil and add:

1 can 12.5 oz of canned chicken with the liquid or cooked cubed chicken (2-3 breasts). (When I use canned chicken, I usually use two cans because Aaron and I like it extra meaty).

3/4-1 tsp black pepper

Boil for about 3 minutes then add:

Whole wheat noodles (about 3 cups)

Boil about 10 minutes until noodles are tender.

Add: 1/4 tsp Rosemary (rub between fingers to crush)

1/2 tsp Oregano

Stir in and simmer for 1 minute. Remove from stove and serve.

It is definitely a favorite for us. Hope you enjoy it!

Quick Chicken Tortilla Soup

My husband is a picky eater, but he loves this soup--which is saying something. It is such an easy soup to make...and delicious! Plus, you can use your food storage...

Ingredients:
1 can black beans
1 can diced tomatoes
1 can creamed corn
1 can chicken broth (14.5 oz)
1 cup cream of chicken soup
1 can diced chicken
1 t. cumin
1 t. garlic powder
1 t. chili powder
1/2 c. sour cream (I always substitute plain yogurt in)

Directions:
Heat soup-simmer (I will put the tomatoes in the blender since neither my husband or I like tomato chunks in soup). Add sour cream. Top with tortilla chips and cheese.

Curried Butternut squash apple soup

This soup is all about fall. It's great warm or cold and the mix of flavors is a feast for the palette.
Mark and I are the only ones who eat it so I usually make half or 2/3 of the recipe.
Ingredients:
1 TBL. unsalted butter
3 cups fat free chicken broth
2 cups finely chopped onions (a little less is fine, chop in food processor)
1 TBL curry powder
2 medium butternut squash (about 3 lbs)(You can get this already peeled and chopped)
4 Granny Smith apples, peeled, cored, and chopped
1 cup apple juice

Melt butter in a medium soup pot. Add 1/4 cup of the chicken broth, the chopped onions, and the curry powder; stir together and cook, covered, over low heat until the onions are tender, about 5 minutes. Meanwhile, peel the squash (use a potato peeler), scrape out the seeds and strings, and chop the flesh coarsely. (You can buy the squash already peeled and cut up which makes it quicker)

When the onions are tender, add the remaining chicken broth, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.

I use a ladle to transfer the hot mixture to a blender. This must be done in batches. Process until smooth. Put the processed mixture in a serving bowl. When all is processed add the apple juice and stir. (You can use the apple juice to wash down the sides of the blender, blend for a second to get out all the goodness and then pour into soup and stir) Season the soup to taste with the salt and pepper, serve immediately. You can warm again if necessary. Serves 4 to 6. Only 165 calories. You can eat this hot or cold, the flavors are more intense when it’s cold - be careful as you will come to crave it! If you want the gourmet look you can put some sour cream in a squirt bottle and swirl a little on top.

Credit for picture goes to rawfoodsdiet.wetpaint.com
If Amy was here I'm sure she could take a lovely one for me...

Baked Potato Soup

Baked Potato Soup

Ingredients

2/3 c. margarine
2/3 c. flour
7 c milk
4-6 med baked potatoes-baked, cooled, peeled & cubed
4 green onions, chopped12 slices bacon
1 1/4 c shredded cheddar cheese
1 tsp salt1 tsp pepper

optional-dash onoin, garlic salt, cayenne pepper and 1 tbl parsley

Procedure

Cook bacon over med high heat. Drain, crumble, set aside.

In a dutch oven, melt margarine over med heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and 1/2 onion. Bring to a boil. Reduce heat and simmer 10 minutes. Mix in 1/2 bacon, cheese, and all spices. Continue cooking stirring freq.
Top with remaining bacon, onion, cheese and sour cream on each serving.


I was going to post a picture, but when I made this the other day, I was trying to too many things and burnt it. I had it up too high and didn't stir and it scortched and was absolutely gross and we ended up having pizza. So, it only takes like 10 min, but don't be like me and burn it. :)

This is super easy and fast if you use left over baked potatos, so I always make extra when I make them for dinner and we have soup a day or two later. Also, often, I will cook a few packs of bacon and keep it in the fridge, for BLT's and this soup. It makes it super easy. :O

Won Ton Soup

Mostly Homemade War Wonton soup.
(with Lisa's Eggrolls - one baked and one fried)

1/2 of a large pkg frozen potstickers
( I use the chicken/vegetable ones from Costco)
Bring 10 cups chicken broth to a boil and add two flavoring packets from the potstickers.
While that is heating:
Chop about 8 green onions and add to broth
When water boils add about 1/2 pkg won tons (I figure about 3-4 per person) and start timer for 8 min.

While that cooks wash, chop and set aside the following:

1/2 head or so of Broccoli
1 Small head Bok Choy (in fruits and veggies near the lettuce)
1 cup carrots chopped
Mushrooms - to taste (if they are small you could leave them whole)
Drain one can of sliced water chestnuts and set aside
Drain one can of baby corn and set aside

NOTE: You can add diced firm tofu or any kind of leftover (all ready cooked) meat if you like but avoid any with strong seasoning as it changes the flavor of the broth. Char shu pork is awesome if you can find it.

When timer dings. take the soup off the heat and add the veggies (and tofu or meat) making sure they all get submerged in the boiling broth. Put lid on and allow to sit for a few minutes off the heat while you set the table and round up the kids.

DINNER'S READY!

Note: We like our veggies crisp tender - if you like them softer, allow them to cook in the broth until desired tenderness (or mushiness:)

The only Weight Watcher points in this is the Won Tons - 4 points for three
If you add meat there are also points for that.

Tortilla Soup

I got the picture from the internet but this is really what it looks like. Sooo Yummy.
I got the recipe from Sharon Bell, my good friend in Tucson, about 16 years ago and it's still a family favorite. We were in the primary presidency together and did an annual Christmas party for the teachers and their spouses where we had Tortilla soup and then made gingerbread houses - you'll have to look for that picture on a flashback Friday on my personal blog (if I every find it). Enough reminiscing... here is the recipe:

Tex Mex Tortilla Soup

4 chicken boneless skinless chicken breasts cubed
(you can use cooked (leftover) chicken, grilled chicken is awesome or just go vegetarian)
2 cups water
2 cups chicken broth (Sharon insists on canned broth but I always use bullion)
2 cups beef broth
2 - 14oz cans of diced tomatoes undrained (I love the lime cilantro kind)
1/2 cup chopped onion (or more if you like onions)
1/4 cup chopped sweet pepper (green is prettier but my family likes the flavor of red better)
1 can drained sweet corn (Sharon insists on frozen)
1 can drained rinsed black beans (optional)
Combine ingredients and boil for 15 to 20 min. until onion is transparent and chicken is cooked through. If you are using cooked chicken do not add it until the broth has cooked for 15 min.
Then add:
1 tsp chili powder
2 TBS Cumin
and pepper to taste.

Cook for 10 min., taste and add fresh ground pepper or salt as needed. The soup will look watery but that's OK because you need room to add all kinds of fresh ingredients.
Serve with:
Diced avocado
Tortilla strips or crushed tortilla chips (Sharon says Fritos are the only way to go)
Chopped green onion
Lime slices
Shredded cheese.

This makes 6-8 main dish servings

Chicken- Tomato Chowder

This is from my weight watchers cook book.
If you are doing points it is 5 points per serving.

Makes 4 Servings

4 teaspoons olive oil
2 carrots thinly sliced
1 small onion chopped
2 celery stalks chopped
2 cloves of garlic, minced
1 - 14 1/2 ounce of can of crushed tomatoes
2 cups of low sodium chicken broth
2 medium all purpose potatoes peeled and cubed
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
1/2 pound skinless boneless chicken breast cubed
1/2 cup caned cannelli beans rinsed and drained
2 tablespoon chopped parsley

In a medium sauce pans, heat 2 teaspoons of oil. Saute chicken for 6 mins then add (the rest of the oil if needed )carrots,onions, celery and garlic. Cook until softened, 5-7 mins. Stir in tomatotes and broth; bring to boil. Add potatoes and spices. Cook for 15 mins then add beans. and parsley. Cook an additional 5 min on simmer.

This receipe works well in the crockpot. Cook your chicken and onion together, then put all the ingredients into the crockpot. You can also use any kind of precooked chicken.

Creamy Chicken Noodle Soup

Ingredients:
2 cans chicken broth (or 3 cups water with bouillon cubes)
2 cups cooked diced chicken
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
4 cups egg noodles
1 can cream of chicken soup
1 can evaporated milk
1 cup milk
Flour
Salt and Pepper to taste

Directions:
1. Cook carrots, celery, and onion in broth. When tender, add noodles & cook.
2. In blender, mix cream of chicken soup, evaporated milk, and milk. Add to soup.
3. Add flour until desired consistency is reached.
4. Cook until boils and thickened. Add chicken. Season with salt and pepper.

Makes about 2 1/2 quarts, or 10 one-cup servings.

This is fabulous with some breadsticks!

Enjoy!

Cheesy Potato Soup

Aaron and I really like this soup. It's a recipe from a lady who lives in Enterprise, Kathleen Clove.

Ingredients

4 medium potatoes, diced
1 large onion
1 qt. water
1/4 c. butter
3 Tbsp. flour
1 1/2 c. shredded cheddar cheese
1 tsp. salt
1/8 tsp. pepper
chopped chives or parsley
1/2 c. milk

Combine potatoes, onion, and water in heavy saucepan. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. In another pan, melt butter and add flour, cook and stir until mixture bubbles. Remove from heat and stir in milk. Return to heat and stir until thickened. Stir mixture slowly into potatoes and cook and stir until soup thickens. Add cheese and seasonings, then serve with chopped chives or parsley. Makes 4 servings.

You can also add ham or sausage if you want it to be more meaty. :)