Join Circle of Moms
Sign up for Circle of Moms and be a part of this community! Membership is just one click away.Join Circle of Moms
Nini - posted on 01/30/2011
Nini’s 30-Minute Italian Soup
1 lb. sausage (suggestion: Jimmy Dean Sage); 1 bag fresh spinach; 1 zucchini, cut in large chunks (I used 3 small ones); 2 cans diced Italian tomatoes (I used the 28 oz. size – I like lots of tomatoes); 4 cups beef broth (I used 3 cans); 2 cans beans - white, cannelloni, navy, etc. Small Pasta such as shells, tubes, etc., uncooked (I used one cup of Ditalini).
Cooking Directions: Brown sausage in a large stockpot. Add beef broth, tomatoes and zucchini and bring to a boil. Add pasta and cook at med-high heat for 10 minutes. Add beans and spinach, and continue cooking for an additional 10 – 15 minutes or until pasta is done and spinach is tender.
Chris - posted on 01/25/2011
I offer a "Soup and Slippers" theme party for my Pampered Chef hosts. Here are the soup options I give them!
Lazy Lasagna Chili
1 cup coarsely chopped zucchini
½ cup coarsely chopped onion
1 lb Italian sausage
2 garlic cloves, pressed
1 jar(26 oz) spaghetti sauce (I like Neuman’s Marinara)
2 cans chicken broth
1 cup water
1 ½ cups uncooked pasta nuggets (radiatore)
Heat Casserole pan over medium heat until hot. Add sausage, chopped onion and garlic pressed with Garlic Press; cook 8-10 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to boil. Add pasta and chopped zucchini until both are tender. Ladle into bowls.
Italian Tomato Soup
2 carrots, sliced
1 small onion, chopped
1 clove garlic, pressed
2 cans chicken broth
1 can Great Northern beans, drained and rinsed
1 jar Marinara sauce (I like Paul Neuman’s)
½ cup pastina
Saute carrots, onion, and garlic until soft. Add other ingredients and simmer 10-15 minutes.
Black Bean Soup
1 medium onion
1 red bell pepper
1 jalapeno pepper
2 garlic cloves
2 tablespoons vegetable oil
1 can (15 ½ oz. each) black beans, rinsed
1 can refried beans
1 can (14 – 14 ½ oz) fat-free vegetable broth
1 teaspoon ground cumin
Queso fresco (optional)
Chop onion using Food Chopper. Dice red bell pepper and finely dice jalapeno with Santoku Knife.
Heat oil in Casserole Pan. Add onion, peppers and garlic cloves pressed with Garlic Press. Sauté 2-4 minutes until fragrant.
Add rinsed beans, refried beans and broth to pot. Heat to a boil, turn down heat, add 1 tablespoon lime juice, cumin and then simmer. Simmer for 10 minutes.
Serve hot with fresh cilantro and queso fresco, if desired.
Brenda - posted on 01/23/2011
There is nothing more comforting than a bowl of mothers nourishing homemade soup. When your children are feeling ill or just a little bit under the WA weather; a soothing soup is nutritious while being gentle on upset tummies
You will need:
•Half an onion, peeled and diced
•A pat of butter
•2 Pints chicken Stock
•3 carrots, peeled and diced
•One Chicken breast left whole
•Salt & pepper
1.In a large saucepan, sweat the onion in a little butter on a low heat for five minutes.
2.Add the stock, carrots, whole chicken breast, and bay leaf; season with salt & pepper; and simmer on medium heat until the meat and vegetables are cooked through, probably about 20 min.
3.Remove the chicken breast from the pan and cut into pieces
4.Toss half the chicken pieces back into the pan and using a handheald mixer (Use a cup if you dont have one or a smasher) blend everything until smooth.
5.Add the remaining chicken pieces, heat through again and serve with warm bread or crackers.
Add tomatoe or other veggies as desire!