Category Archives: Soups

Soups

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.

Ginger, Tomato and Lentil Soup

With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 4 3/4 cups
Author: Julia Ann

Ingredients

  • 2 cups water
  • 1/3 cup red lentils
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 10 3/4 ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger freshly grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black ground pepper
  • 1/2 cup mild Cheddar cheese shredded or cheese of your choice.

Instructions

  • In a medium sauce pan, mix together water, lentils, onion and garlic.
  • Heat to simmer 20 minutes or until lentils are softened.
  • Add can of tomato soup.
  • Add one can of water, more if needed or preferred thinner.
  • Add grated ginger, oregano, salt and pepper.
  • Simmer 15 minutes.
  • Serve into soup bowls topped with the shredded cheese.

Notes

Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, ©2007-2017 Netta Belle’s Choice®     cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Slow Cooker Chicken Noodle Soup

Delectable Chicken Noodle Soup

Delectable Chicken Noodle Soup

Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup

This summer I prepared for the  family reunion a crock pot of simmered chicken breast with minimum seasoning.  This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods.  I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce  can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken.   I cooked it in the crock pot to take and serve at the reunion.   What was left over, I drained and froze to use later in casseroles and  Chicken Noodle Soup.

Home-made Precooked Chicken Breasts and Broth.

Those precooked chicken breasts did not last long.  It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal.  The next time I prepared the chicken breasts, I seasoned them with a spice blend  Into the slow cooker I  added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.

Chicken Breasts seasoned with Netta Belle's Choice Flavour-Enhancer Spice Blend

Chicken Breasts seasoned with Netta Belle’s Choice Flavour-Enhancer Spice Blend

The chicken was cooked on high for about 3 hours until  meat tested 165 F.  The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator.  This makes such a rich and low fat broth to use in  sauces, for risottos,  rice, vegetables or soups

Cooked chicken breasts to freeze; canned broth

Cooked chicken breasts ready to freeze; canned broth.

Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you?  So this is was the inspiration for Slow-Cook  Chicken Noodle Soup recipe.

Although I do a lot of cooking, there have been some recipes I just don’t attempt.  Noodles has been one of them.  I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings.  So some years later, I thought I would try them again.  This time it was success.  Using my mother’s recipe from her cookbook recipe box, I made noodles.

Home made egg noodles.

Home made egg noodles.

Egg Noodles

1 egg
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour

Beat the egg in a medium size bowl. Mix in the oil and milk.  Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.

Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.

Slow Cooker Chicken Noodle Soup

Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Author: Julia Ann

Ingredients

  • 1 large potato cut into 1/2 inch pieces

Instructions

  • Place the vegetables on the bottom of the crock pot.
  • Add the diced chicken
  • Add the broth.
  • Cook about 1 hour on low or until boiling.
  • Add the noodles, stir.
  • Continue cooking on low for about 3 hours or until the noodles are done.
  • Serve immediately.

Notes

Recipe for precooked chicken breasts and egg noodles are in the Blog content.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Add to your meal:

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experiencee.  ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Potato and Crab Meat Soup

Potato and Crab Meat Soup

Potato and Crab Meat Soup

A Charleston Discovery

Potato and Crab Meat Soup that I make isn’t the real discovery.  Though a trip to Charleston, South Carolina was such a discovery of the beautiful, colorful city of many little flower gardens. There was a flower tucked into any place there was dirt, between houses, alleys or an empty spot.  It was fascinating to see all the brass door knockers and historical homes.  It has been many years since the visit,  I hope it is the same.

Also enjoyed a hearty bowl of crab meat  soup made with the “real stuff”  such as Atlantic crabs and cream.  The rest of the meal has been forgotten.  Soup set me out on a search for a Charleston Cook Book.  I came home with TWO HUNDRED YEARS OF CHARLESTON COOKING, 1976.  There was a recipe for “She” Crab Soup.  There was no way to duplicate the soup, however that did not stop me from trying an adaption or was it inspiration.

Potato and Crab Meat Soup

Potato and Crab Meat Soup

Potato and Crab Meat Soup makes a good beginning for a holiday dinner or for a light, late night supper to celebrate the holiday eve.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soups
Cuisine: American
Servings: 4 serving
Author: Julia Ann

Ingredients

  • 12 ounces lump crab meat drained and checked for shells
  • 1 large russet potato diced 1/2 inch size
  • 1 tablespoon butter
  • 1/4 cup onion diced
  • 2 cups milk
  • 1 tablespoon flour
  • 1/2 cup cream or half and half milk
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon spice and herb blend
  • A pinch of nutmeg freshly grated
  • 1 tablespoon sherry

Instructions

  • Cook in a double boiler or heavy large sauce pan to prevent scorching.
  • When using canned crab meat, check for shells; set aside.
  • Peel and dice the potato, cook until soft; drain and set aside.
  • Heat the milk and have ready to add to the mixture.
  • Melt the butter in the double boiler or sauce pan.
  • Add the onion and cook until it is soft and translucent
  • Add the crab meat and potato and stir in the heated milk.
  • Stir the flour and cream together to a smooth paste and pour into the milk mixture.
  • Add the Worcestershire sauce, Flavour-Enhancer Spice Blend, grated nutmeg and sherry.
  • Cook over low heat for 30 minutes without letting soup come to a boil.

Notes

Frozen crab legs or imitation crab meat can also be used in place of the canned crab meat. The soup could be made smoother and thicker by pureeing. Family preference is to have chunky soup.----------------------------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

This recipe does not do justice to the original Charleston recipe, though enjoyable as a warming winter soup.  My husband’s family use to have oyster stew on New Year’s Eve.  We are not into oysters, so on our New Year’s Eve we have the Potato and Crab Meat Soup, a fruit salad, cake and a glass of white wine.

Potato and Crab Meat Soup

Potato and Crab Meat Soup a holiday evening celebration.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Italian Chili soup

Italian Chili Soup, Netta Belle’s Choice

 

Chili soup is an all time favorite and one popular for contest of “Who makes the best Chili”. Chili is a favorite at my house, however, having tried the Mediterranean herbs, Italian Chili Soup has become our favorite.  It seems once away from the hot pepper spices of chili powder it is hard to go back to the hot, spicy and spirited chili.  But we like chili! Iitalian chili soup X.JPG 1

Italian Chili Soup

A fantastic new flavor for chili soup. Enjoy a delicious bend of Mediterranean herbs, beans, ground turkey and ground sausage for a winter time treat.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soups
Cuisine: American
Servings: 10
Author: Julia Ann

Ingredients

  • 2 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 pound ground sweet Italian sausage
  • 1 cup onion diced
  • 2 cloves of garlic minced
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 cups low-fat chicken broth
  • 2 14.5 ounce cans diced tomatoes with juice
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 15 ounce can great northern beans drained and rinsed
  • 1 6 ounce can tomato paste
  • 11-12 black olives sliced
  • 1 teaspoon of a spice blend
  • 1 teaspoon oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Perorino Romano Cheese

Instructions

  • In a large skillet, heat 1 tablespoon olive oil.
  • Saute ground turkey and ground sausage until browned and crumbled.
  • Pour meat onto a toweling paper to absorb the grease.
  • In a large kettle, heat 1 tablespoon olive oil.
  • Add the onion and garlic, cook 5 minutes or until onion is soft and translucent.
  • Add the meat to the onions.
  • Pour in the ketchup, balsamic vinegar, both, tomatoes and juice.
  • Cook for 20 minutes.
  • Stir in the beans, olive slices, tomato paste, herbs and spices.
  • Heat for another 30 minutes.
  • Serve chili with 1 tablespoon of Perorino Romano Cheese on top.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Italian Chili Soup

Italian Chili Soup, Netta Belle’s Choice

This is the fix!   Why not have chili and the Mediterranean herb flavor.

Additions for your Italian Chili Meal:

                                                                   

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg.“Trademarks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.

Corn-Mushroom Chowder

A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soups
Cuisine: American
Servings: 6
Author: Julia Ann

Ingredients

  • 2 tablespoons butter

Instructions

  • Prepare the roasted red peppers before starting the chowder.
  • Mince and chop the vegetables to have ready to put into the soup.
  • Melt the butter in a large sauce pan or Dutch oven.
  • Add the onion and garlic, cooking until onion is translucent.
  • Add the roasted red peppers, chopped mushrooms and corn.
  • Cook for 3 minutes.
  • Pour the chicken broth over the vegetables.
  • Add Blend, sugar and parsley.
  • Stir to blend, cover, bring to a boil and simmer 15 minutes.
  • Add the milk to the soup, cover and cook for additional 5 minutes.
  • Do not let boil.
  • Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  • Return the blended egg mixture to the large soup pan and heat only until hot.
  • Fry the bacon pieces until crisp, drain on towelling paper.
  • Serve the bowls of soup sprinkled with crisp bacon pieces.

Notes

*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox®
“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                                                        

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.