Dora's Digitals: Soup

Showing posts with label Soup. Show all posts

Potato Soup

Ingredients
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)

Directions
1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.
Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time

SB Creamy Broccoli Soup

1 tbsp extra virgin olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 lb roughly chopped broccoli stems and florets
1/8 tsp salt
2 cups vegetable broth
1/2 cup 1% milk
2 tbsp lemon juice

Heat oil in large saucepan over medium heat, add onion and garlic. Cook, strrring occasionaly, until onion softens, about 7 min.

Add broccoli stems and florets, salt, and pinch of pepper to pan and stir well. Add vegetable broth and milk.

Bring to a simmer, partially cover, and reduce heat to low. Cook until broccoli is very tender, about 25 min.

Transfer soup to a blender in batches and puree until smooth. Return soup to pan and stir in lemon juice. heat through and serve hot.

SB Cucumber and Mint Soup

2 large cucumbers, peeled and chopped
1 cup low-fat or nonfat plain yogurt
3/4 cup cold water
1 tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh mint

Puree all ingredients (except mint) until smooth, then add mint and serve.

Cream of Broccoli Soup – Shirley Cottrell

Cut up chop 6 cups broccoli.
Finely dice 1 medium onion
Saute broccoli and onion in 1 cube butter until tender
Add- 2 cans cream of chicken soup
4 cups milk, Cream together until smooth
1 pound velveeta cheese to hot mixture and stir until melted.

Clam Soup (Shirley Cottrell)

1 Qt Milk
1-2 Tbs Butter
1 Can Clams
Salt and Pepper to taste

Heat to almost boiling. Eat

*Gramdma Merrill did the same with Oysters.

WD Old Fashioned Egg Noodles

Mix

2 egg whites beaten
2 Tbsp milk
1/2 tsp salt

Add slowly while mixing

1 cup flour

*Roll out thin, cut into skinny strips, drop into boiling water.

Gazpacho (Dora Workman)

4 large tomatoes, peeled & chopped
1 Cup tomato juice or vegetable juice
2 Cups of beef broth
1 c, peeled & chopped
1 green pepper, peeled & chopped
1/2 onion, chopped
1 tsp dried basil
1 Tbsp lemon juice
1/2 tsp ground cumin
2 cloves of garlic, minced
1 avocado, chopped

In a large bowl combine ingredients and let sit in fridge for 2 to 24 hours.

Tortellini Soup (Karen Workman)

Ingredients:
1 pkg frozen mixed vegetables
1 chopped onion
1 pkg frozen tortellini
2 T of Pesto
shredded Parmesan cheese

Directions:
Cook Vegetables in a pot with 4-6 cups of water. When vegetables are done add totelinni, boil until done. Add Pesto. It is now ready to eat.

Sprinkle Parmesan cheese on top.

Chowders - (Shirley Cottrell)

4 cups diced potatoes
1/2 cup chopped onion
Add water to cover and cook until tender Add 1 of the following:
2 cans copped clams
1 can corn
1 can salmon
fresh white fish, simmered and broken in pieces.
Add 2 cups milk and 1 cup light cream or
2 cups mixed powdered milk and desired amount of canned milk
Top with crumbled bacon or cooked diced salt pork.

Cream of Broccoli Soup - (Shirley Cottrell)

Cut up chop 6 cups broccoli.
Finely dice 1 medium onion
Saute broccoli and onion in 1 cube butter until tender
Add-
2 cans cream of chicken soup
4 cups milk
Cream together until smooth
Add-
1 pound velveeta cheese to hot mixture and stir until melted.