1 (14.5 ounce) can no-salt diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic to pan; saute 5 minutes. Stir in cumin and next 7 ingredients; cook 1 minute, stirring constantly. Add 2 cups water, tomato paste, chickpeas and tomatoes; bringing to a boil. Cover, reduce heat and simmer 20 minutes. Stir in cilantro and juice.
1 (28 oz.) can crushed tomatoes with thick tomato puree
1 (19 oz.) can black beans, undrained
2 (19 oz.) cans dark red kidney beans, undrained
1 (19 oz.) can cannelloni beans, undrained
1 (10 oz.) package frozen whole kernel corn
In a large non-stick stock pot, heat olive oil. Sauté jalapeno pepper, onion and red and yellow peppers over medium heat until onions are translucent, about 5-10 minutes. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.
Heat oil over medium heat until hot. Add onions and carrots; cook and stir for 5 minutes. Place tomatoes and vegetables in blender and blend until smooth. Pour broth into large sauce pan. Add tomato/vegetable mixture, sugar and basil. Stir well and bring to a boil. Reduce heat and simmer for at least 10 minutes. Season to taste with pepper. Garnish each serving with yogurt.
3 tablespoon chopped parsley or 3 teaspoons dried parsley
1 cup grated cheese (sharp)
1 cup rice (raw long grain)
Line bottom of 9-by-13 oiled baking dish with 1/2 of tomato slices, cover with 1/2 of the prepared vegetables, then sprinkle with the rice and remaining vegetables, then top with remaining tomato slices.
Mix salt, pepper, water, oil, Tabasco sauce, and vinegar in a small bowl. Pour over vegetables, cover with foil and bake for 2 hours (325 degrees if you are using a glass baking dish). Uncover and sprinkle cheese over top, return to oven until cheese melts or brown under broiler.
1 Anaheim or jalapeno pepper, seeded and chopped (optional)
1 to 2 tablespoons chili powder
2 teaspoon ground cumin
1/4 teaspoon pepper
Mix all ingredients in a large saucepot. Heat to almost boiling, break up tomatoes. Reduce heat, cover and simmer for 15 to 20 minutes. Top with sour cream and shredded cheddar, if desired.
1 (10 oz.) package chopped spinach, thawed and squeezed to drain
Grated parmesan cheese as desired
Mix water and soup mix in a 3-quart saucepan. Boil, stirring occasionally. Reduce heat to low. Stir in tortellini and spinach. Simmer uncovered about 5 minutes, stirring occasionally until tortellini are tender. Sprinkle each serving with parmesan cheese.
Arrange ingredients in a layers beginning with soups, vermicelli, tuna, mushrooms and cheese. Grate remaining cheese on top of layers. Sprinkle with paprika. Bake for 20 minutes.
Crush bag (or half bag depending on size of bag) of chips. Mix other ingredients in microwave proof bowl and heat for 5 minutes. Top with potato chips.
Blend soup and milk. Add noodles, tuna, parsley and pimiento. Pour into 1 1/2 quart casserole dish. Top with crumbs. Bake 30 minutes or until hot and bubbling.
4 leeks, white and tender green parts only, coarsely chopped
1 celery rib, chopped
1 garlic clove, smashed
1 quart stock (or broth)
1 large butternut squash (3 cups), peeled and diced
1 tablespoon tomato paste
l large bay leaf
Sea salt and freshly ground pepper
1/4 cup flat leaf parsley leaves
1/2 cup heavy cream
Melt the butter in a large, heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the broth, squash and tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley. Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook until heated through. Season with salt and pepper.
3 pounds carrots, peeled and sliced into 1/4-inch thick rounds
1/3 cup long grain rice
2-3 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
8 cups reduced sodium broth
1/4 cup heavy whipping cream
1 cup creme fraiche or sour cream
1 cup fresh dill, chopped
1 cup fresh tarragon, chopped
Melt butter in a large pot over medium high heat, then add onions. Cook until onions are translucent, 5-7 minutes. Add garlic, carrots, bay leaf, rice, 2 teaspoon salt, pepper and broth. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes. Remove bay leaf and puree in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water. (Add more water if soup looks too thick). Cook until warmed through. Season to taste with additional salt. Serve with creme fraiche or sour cream, dill and tarragon.
Cook potatoes, onions and celery until tender. When potatoes are ready, add juice, clams, thyme dash, salt and pepper. Mix flour with water to form paste, add to pot and stir. Add milk. Reheat, do not boil. Let stand for 30 minutes or so and heat again.
Cook onions in olive oil for about 5 minutes. Remove 1 1/2 cups of the onions and cook the rest of the onions until they caramelize and begin to crisp, just under an hour longer. Drain the caramelized onions on paper towels. While the second part of the onions is cooking, bring the water and lentils to a boil, reduce to a simmer. Skim the top of the water to remove residue, and cook about 25 minutes or until nearly tender. Drain and reserve 1 1/2 cups of the cooking liquid. If there is not enough, add water to make 1 1/2 cup. Add to the sauce pan the liquid, lentils, basmati, softened onions, salt and allspice. Cook on low heat, covered until the rice is tender, about 20 minutes. Top with caramelized onions and hot sauce, if desired.
5 medium potatoes, peeled and quartered (one bag of shredded hash browns can be substituted)
1 1/2 cups water
2 teaspoons salt
2 cups hot milk
1/2 cup cold milk
1 egg yolk
Melt butter in heavy pan over low heat. Add onions, stirring until tender. Add potatoes, water and salt. Cover pan and cook until potatoes are tender. Remove the potatoes and mash, then return them to the liquid. Add hot milk and stir well. Combine cold milk and beaten egg yolk. Add slowly to warm soup, stirring constantly. Reheat soup slowly, but do not boil. Garnish with parsley.
Melt 1 stick of butter, cook onions in butter until translucent. Add potatoes and carrots and cook over medium heat for 10 minutes. Add broth, bring to a boil and simmer for 30 minutes. Add fish, corn, pepper and pepper sauce and simmer 15 minutes. Remove from heat, add cream and remaining butter. Salt to taste and put back on heat to warm. Top with Gruyere cheese or garnish with oyster crackers and parsley.
1 (10 1/2 ounce) can condensed cream of mushroom soup (Can use 98% fat free)
1 can tuna (any size), drained and flaked
1 tablespoon chopped canned pimiento (optional)
1 tablespoon chopped onion
1 teaspoon prepared mustard
1/3 cup milk
Dash hot sauce
Dash Accent
Dash pepper
1 cup elbow macaroni, cooked and drained
1/2 cup fine dry bread crumbs (crushed corn flakes or crushed crackers can be substituted)
2 tablespoon butter or margarine, melted
1 can peas and water chestnuts (optional)
Blend cheese into soup using electric or rotary beater. Stir in next 9 ingredients. Pour into 1 1/2 quart casserole. Mix crumbs and butter and sprinkle over top. Bake for 35 to 40 minutes or until heated through.
In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the eggs, egg white and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and the onion mixture. Pour in a 1 1/2 quart baking dish coated with nonstick cooking spray. Bake, uncovered, for 50 minutes or until set.
Green onion, finely chopped, for garnish (optional)
Microwave the baking potato for 7-8 minutes on high. Carefully remove from the microwave. Set aside until cool enough to touch. When potato is cool, cut into 1/2 inch cubes. Add cheese soup, stock to a medium pan, bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes. Ladle soup into bowls and garnish with sour cream and green onions.
Put half of the ingredients in a soup pot or crock pot. Put the other half in a blender and puree. Then add to the pot and simmer at least 20 minutes. Serve with tortilla chips, sour cream and grated cheese.
1 medium Vidalia onion or other sweet onion, sliced thin
6 cups (48 oz.) broth
Salt to taste
1/4 teaspoon red pepper flakes
1/2 pound angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf or regular parsley
4 teaspoons grated Romano or Parmesan cheese
Place oil and all onions in a large sauce pan over low heat and sauté, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer about 1 hour. Add pasta and parsley and cook until pasta is just al dente. Ladle into soup bowls. Sprinkle with grated cheese.
