Soup Receipes
Nearly - Homemade Minestra Soup
Ingredients:
1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste
Instructions:
In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil. Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender. Add escarole soup and simmer for 3 to 4 additional minutes. Season to taste and serve with crackers and cheese or bruschetta. -- It's not homemade, it's Nearly-Homemade™.
Fresh Vegetable Soup
Ingredients:
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Instructions:
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles. Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Chinese Meatball Soup
Ingredients:
Meatballs:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
Soup:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Instructions:
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
Ingredients:
1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste
Instructions:
In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil. Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender. Add escarole soup and simmer for 3 to 4 additional minutes. Season to taste and serve with crackers and cheese or bruschetta. -- It's not homemade, it's Nearly-Homemade™.
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Fresh Vegetable Soup
Ingredients:
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Instructions:
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles. Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
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Chinese Meatball Soup
Ingredients:
Meatballs:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
Soup:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Instructions:
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
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