Tag Archives: herbs

Summer Vegetable Soup

 Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

When the world is upside down with quarantine and social distancing to stay well, try a familiar treat from your own kitchen. Here is an easy recipe for vegetable soup to provide home-style comfort.

Summer Vegetable Soup

Julia Ann
A healthy and hearty vegetable soup, get your 5-a-day vegetables in one bowl.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Italian
Servings 10
Calories 114 kcal

Equipment

  • Soup kettle

Ingredients
  

  • 1 teas olive oil extra virgin
  • ½ cup onion diced
  • 2 cloves garlic minced
  • ½ cup celery diced
  • ½ cup carrots sliced
  • ½ cup green and/or red bell peppers diced
  • 15 oz can garbanzo beans drained and rinsed
  • 4 small red potatoes cut into 1-inch pieces
  • 1 small zucchini cut into ½ slices
  • 14.5 oz can diced tomatoes and juice
  • 32 oz vegetable broth or low-fat chicken broth
  • 6 oz. tomato paste
  • ¼ cup ozro pasta
  • 1 tbsp Italian Seasonings
  • 1 teas ground black pepper

Instructions
 

  • 1. Clean and cut all vegetables before starting to cook soup.
    2. Heat olive oil in a 6 quart soup kettle.
    3. Add onion, garlic, carrots, and celery; cook until soft and onion translucent.
    4. Add the remaining vegetables, broth, tomato paste and pasta.
    5. Add the seasonings and pepper.
    6. Stir to blend, cover and bring to a boil.
    7. Simmer for 30 or 45 minutes. Serve.

Nutrition

Serving: 1cupCalories: 114kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 275mgPotassium: 626mgFiber: 5gSugar: 4gVitamin A: 1390IUVitamin C: 13mgCalcium: 45mgIron: 2mg
Keyword , vegetables
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Summer Vegetable Soup is healthy and hearty.  This soup is without meat. I use low-fat chicken broth; vegetable broth would be good to use too. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

When I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in a pressure canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable Soup

 

I like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

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Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce

Julia Ann
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poultry
Cuisine Italian
Servings 4

Ingredients
  

  • 2 large chicken breasts skinless, boned and halved
  • 1/2 cup bread crumbs
  • 1/4 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms sliced
  • 1 tablespoon flour
  • 1/4 cup chicken broth or more as needed

Instructions
 

  • Butterfly ** the chicken breasts and pound to make them equal thickness.
  • Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  • Pour the cream into a bowl.
  • Heat the olive oil and butter in a skillet.
  • Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  • Lay the chicken pieces into the hot oil/butter mixture.
  • Brown the chicken on both sides.
  • Remove to a plate and keep warm.
  • Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  • Add the flour and stir to blend; add more chicken broth if too thick.
  • Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  • Heat chicken and mushrooms in the sauce until cooked through.
  • Serve over rice, pasta or mashed potatoes.

Notes

*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
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 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

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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

Julia Ann
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soups
Cuisine American
Servings 10

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

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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:

                                                                   

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Maple Mesquite Bar-B-Que Sauce

®cookbookinabox® created  Maple Mesquite Bar-B-Que Sauce.  It is a new combination of flavors for a savory, aromatic new taste for meats, potatoes, eggs and as a sandwich condiment.  cookbookinabox® Menu 102 has a recipe for sweet and tangy Maple Mesquite Bar-B-Que Sauce highlighted on Turkey Sausage Meatloaf.  Sloppy Joes get a “kick-up” with the spicy sauce.  You probably have special dishes you would like to enhance with a good, sweet and tart sauce as an ingredient or condiment.  Check our products for Netta Belle’s Choice® Herbs and Spices, with cookbookinabox® menus and recipes in a recipe storage box.


Netta Belle's Choice Maple Mesquite Bar-B-Que Sauce
 
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Prep time
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Total time
 
A piquant and savory sauce for meats, eggs, potatoes and as a condiment.
Author:
Recipe type: Sauces
Cuisine: American
Serves: 6 cups
Ingredients
  • 4 cups ketchup
  • 4 cups ketchup
  • ½ cup maple syrup
  • ½ cup maple syrup
  • ½ cup lemon juice
  • ½ cup lemon juice
  • ½ cup dark brown sugar
  • ½ cup dark brown sugar
  • 6 tablespoons soy sauce, light sodium
  • 6 tablespoons soy sauce, light sodium
  • ½ teaspoon hot sauce
  • ½ teaspoon hot sauce
  • ½ cup Dijon Mustard
  • ½ cup Dijon Mustard
  • ½ teaspoon onion powder
  • ½ teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mesquite liquid smoke
Instructions
  1. Put all ingredients in a large kettle, with a wire whisk, blend together.
  2. Cover and heat the sauce on medium heat to boiling; simmer for 30 minutes.
  3. Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  4. Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce. Remove from heat.
Notes
The sauce can be poured into 3 pint jars or quart jars to be saved. When jars have cooled, store in refrigerator.
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Planting Kitchen Herbs for Preserving

Pot is ready for setting out the herbs.

This is a trial and error pot. There may be too much spreading of these plants for the pot.

Oregano, basil & parsley planting & ready for preserving

Drying herbs

Drying herbs in a hot and dry place                                                                                  

Jars of dried herbs

Jars of dried herbs: parsley, thyme, oregano & rosemary                                                                                                  

                                                                                                              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.