Favorite Recipes

Happy-Go-Leeky Soup

From Crazy Plates

 

Ingredients:

1 tbsp	Butter		½ tsp	Salt
2 cups	Sliced leeks (white parts, plus 1 inch green part)		¼ tsp	Black Pepper
1 cup	Chopped celery		1 cup	Buttermilk
4 cups	Low-fat chicken broth		1tbsp	Minced, fresh dill
3 cups	Peeled, diced potatoes
1 cup	Chopped carrots
¾ tsp	Thyme

                               

Directions:

1. Melt butter in a large soup pot over medium heat. Add leeks and celery. Cook and stir for 5 minutes, until vegetables begin to soften.

2. Add broth, potatoes, carrots, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

3. Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill. Serve hot.

Make 6 servings

Calories 134; Protein 5.7 g; Fat 2.6 g; Carbohydrate 23.4 g; Fiber 2.8 g; Sodium 586.2 mg

Cabbage Patch Soup

From Crazy Plates                               Makes 8 servings

1 lb	Extra lean ground beef		1/4 cup	Chopped fresh parsley
1 cup	Each chopped celery and chopped onions		2 tbsp	Red wine vinegar
½ cup	Chopped Green bell pepper		1 tbsp	Sugar
1 clove	Garlic, minced	1		Bay Leaf
1 can	28 oz diced tomatoes, undrained        1 ½ tsp    Dried Basil
1 can	5 ½ oz tomato paste		1 tsp	Paprika
5 cups	Beef Broth		½ tsp	each Salt and Black Pepper
2 cups	Peeled, cubed potatoes		3 cups	Thinly sliced savoy cabbage
1 cup	Chopped Carrots

Directions:

1.     In a large soup pot, cook beef, celery, onions, green pepper, and garlic over medium-high heat until beef is browned. Add all remaining ingredients, except cabbage. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes.

2.     Stir in cabbage and simmer for 30 more minutes. Remove bay leaf before serving.

Per serving: 196 calories,6.4 g fat, 14.8 g protein, 21.6 g carbohydrate, 3.5 g fiber, 34.3 mg cholesterol, 526 mg sodium

Curried Cauliflower Soup

Ingredients:        

1 tbsp	Butter or olive oil		4 cups	Chicken or vegetable broth
2 cups	Thinly sliced leeks		1/2 tsp	Salt
2 tsp	Minced garlic		1/4 tsp	Ground pepper
4 cups	Small cauliflower florets		1 cup	Cooked brown and wild rice blend
1 1/2 cups	Peeled, cubed sweet potato		1 cup	Evaporated 2% milk
1 1/2 tsp	Curry powder		1/2 cup	packed shredded light Swiss Cheese
1 tsp	Ground cumin

 

Directions:

·         Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.

·         Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper, Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.

·         Transfer half the soup to a blender and purée until smooth. Return puréed soup to pot with remaining soup and mix well. Stir in cooked rice, milk and Swiss cheese. Heat soup for 1 more minute. Serve hot.