Tortellini soup

Sorry, i haven't been able to post few a week or so.My friend Steve has  been in the hospital for over a week, and I have been so busy helping him out, that I just haven't had  the time to do any recipe testing.
This is my newest recipe, and this soup was delish! Recipe inspired by women world. A heart healthy soup with lots of veggies, perfect for a cold winter warm you up dinner!

You'll need:
1 Tsp. olive oil
3 carrots cut into 1/8" thick slices
2 celery ribs, cut into 1/4" thick slices
1 onion coarsely chopped, 1 cup
1 tsp.dried Italian seasoning
1/4 tsp.pepper
3 cans garden  vegetable both ( 14oz)
1 can kidney beans ( 15oz) drained and rinsed
1 pkg (13oz) frozen cheese tortellini
4oz of baby spinach leaves
optional 1 small can tomatoes

In a large pot,heat oil over medium-high heat. Add carrots,celery,Italian seasoning and pepper. cook stirring occasionally,until softened ,5-7 minutes.
Stir in broth, bring to a boil. Add tortellini and tomatoes.cook until according to tortellini package directions until just tender. Stir in spinach:cook until just wilted about 1 minute. You can if desired sprinkle graded cheese over top just before severing .

Try a  Chardonnay  with this  dish   read here!

INTER TO WIN !THE PERFECT 10 LEAVE-IN HAIR  TREATMENT!

Entry-Form

Easy Beef Macaroni Soup

This  wonderfully colorful soup,beautiful to look at, is a meal all by its self. All you might want  to go with this soup is some french buttered bread. The soup is not only  easy to make, but also, can be made very quickly. I would say this would be a very good meal/ soup for a  family, cause its satisfying without leaving you with that i am stuff feeling. Its a good soup and fairly healthy,due to all the vegetables. You might want to add a little salt ,to bring out the favors fully. I am going to give this soup  three stars..

Ingredients : 

1 pound ground beef

2 cups frozen mixed vegetables

1 can (14 1/2 ) dice tomatoes undrained

1 carton beef broth 32 oz.

1/2 cup uncooked elbow macaroni 

1/2 teaspoon pepper

 In a large sauce pan, cook beef over medium heat until no longer pink 

Drain, Stir in mixed vegetable,tomatoes,broth,and pepper.Bring to a boil; 

add macaroni, Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetable are tender.

Serve and enjoy

Buttery Onion Soup

 A perfect soup for a special dinner. I would suggest serving a cup of this soup rather than a bowl , its rich and very filling. Taste is delicious, smooth ,creamy, velvety  & buttery. I have served it with both oyster cracker and croutons and prefer the croutons, especially if they are home made croutons. Yummy good! 

 for information on the health benefits of onions: http://4beautifulskin.blogspot.com/2012/12/onion.html 

Yields 6 servings
2 cups thinly sliced onion
1/2 cup butter,cubed
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 to 2 cups shredded part-skim mozzarella cheese
Salt and pepper to taste
Croutons

1. In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.

2. Stir in flour, Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low, add mozzarella cheese and stir constantly until melted ( do not boil). Season to taste with salt and pepper. Sever with croutons.

2 cups thinly sliced onion

n a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.

Stir in flour, 

Gradually add broth

and milk; 

                                        cook and stir over medium heat until bubbly.

Cook and stir for 1 minute longer; reduce heat to low, add mozzarella cheese and stir constantly until melted ( do not boil). 

                                Season to taste with salt and pepper. Sever with croutons.

Eat Well!

A Chardonnay wine would suite this soup

 a

for information on the health benefits of  onions:

http://4beautifulskin.blogspot.com/2012/12/onion.html

Turkey Pot Pie Soup

such a beautiful looking soup, something to do with left overs

Turkey Pot Pie Soup
Skinnytaste.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts 
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients: 

• 1/4 cup flour 
• 2 cups turkey stock
• 4 cups fat free milk
• 2 large celery stalks, chopped
• 1 1/2 cups chopped onion
• 8 oz sliced cremini mushrooms
• fresh ground pepper
• 2 tbsp chopped parsley
• 8 oz frozen peas and carrots
• 1 tsp Turkey Better n Boullion (or more to taste)
• 2 medium (12 oz total) potatoes, peeled and cubed small
• 16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Removelid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

Corn Soup

Makes: 4 to 6 servings

Prep 20 minsCook 5 hrs to 6 hrs  (low) or 2-1/2 to 3 hours (high)
Ingredients

• 12
  ounces skinless, boneless chicken thighs
• 1
  26 ounce can condensed cream of chicken soup
• 1
  14 3/4 ounce can cream-style corn
• 1
  14 ounce can reduced-sodium chicken broth
• 1
  cup chopped carrots (2 medium)
• 1
  cup finely chopped onion (1 large)
• 1
  cup frozen whole kernel corn
• 1/2
  cup chopped celery (1 stalk)
• 1/2
  cup water
• 2
  slices bacon, crisp-cooked, drained, and crumbled
  
  
  In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
  Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.Remove chicken from cooker; cool slightly. Chop chicken; stir into soup mixture. Sprinkle each serving with bacon.
  
  

Lasagna Soup

• 1/2 Lbs. - Fafalle Pasta (cooked about 1/2 way)
• 1 Jar 26 oz. - Garlic Onion Pasta Sauce
• 1 Lbs. - Ground Beef (cooked)
• 2 C. - Beef Broth
• 2 1/2 C. - Water
• 1 Tbs. - Oregano (dry)
• 1/2 Tbs. - Salt
• 2 Tbs. - Italian Seasoning 
• 2 Tbs. - Steak Seasoning
• 7 oz. - Ricotta Cheese
• 1 Tbs. - Parsley
• 1/2 Tsp. - Pepper
• 1 - Egg
• 1/4 C. - Parmesan Cheese

In a soup pot, add the ground beef, beef broth, pasta, pasta sauce, water and seasonings. Cook over medium high heat for about 20 minutes. While the soup cooks, in another bowl mix together the ricotta, parmesan, parsley, pepper and egg. After the 20 minutes of the soup cooking stir in the ricotta mixture and cook for another 10 minutes, stir to combine the cheese mixture well. Serve this soup alongside a salad and crusty garlic bread just like it was a big dish of lasagna.

Irish Bacon And Cabbage Soup

Ingredients
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves
Directions
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

better than Panera broccoli cheddar soup.

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic
• 1/4 cup flour
• 1 cup half-and-half
• 1 cup milk
• 2 cups chicken stock (I used bouillon cubes + boiling water)
• 1/2 lb fresh broccoli, chopped
• 1 cup carrot, shredded and chopped
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 8 ounces grated sharp cheddar cheese
• 4 ounces grated Colby jack cheese (I used Velveeta)
• Salt and pepper to taste
• Hot Sauce (optional)

Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving. i always use watkins seaonings you can get them at: www.watkinsonline.com use the ID code 396730

Creamy Turkey {or Chicken!} and Wild Rice Soup

Ingredients

• 1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
• 1/2 c. unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, sliced into 1/4? thick coins
• 8 oz. fresh button mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 c. all-purpose flour
• 8 c. low sodium chicken broth
• 2 c. half and half
• 2 T. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 bay leaf
• 1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
• 1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
• 4 c. cooked and coarsely shredded turkey or chicken
• 2 tsp. fresh lemon juice

Preparation

First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile – the instructions on my bag says to cook it for 55 minutes.)

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.

Meghan’s Chicken Tortilla Soup

1 onion, chopped
2 sweet bell peppers (preferably red, orange, or yellow), chopped
3 garlic cloves, minced
1 T. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28-oz. can diced tomatoes
32 oz. chicken broth
1 14-oz. can corn, drained
1 14-oz. can black beans, rinsed and drained
2 boneless chicken breast halves, cooked and shredded into bite-size pieces (roasted deli chicken works great!)
2 tsp. freshly squeezed lime juice

optional garnishes:
fresh avocado, cut into 1″ chunks
fresh mozzarella, cut into 1″ chunkschopped fresh cilantro
chopped green onions
tortilla crisps (shown in photos, found near the croutons and salad toppings in the fresh produce area)
fresh lime slices

In a medium stock pot, heat oil over medium heat.  Saute onion, sweet bell peppers, and garlic in oil until soft.  Stir in chili powder, oregano, cumin, tomatoes, and broth.  Bring to a boil and simmer for 5 to 10 minutes.  Stir in corn, black beans, chicken, and lime juice.  Simmer for 10 minutes, or until heated throughout.

Place avocado and mozzarella in the bottom of individual serving bowls.  Ladle the soup over the top.  Cheese will stay in its form but become melted and ooey-gooey…yummy!  Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.

Source:  adapted from Meghan Kell Cornell’s recipe box, inspired by the delicious soup experience she had at Brasa