A group of cool girls who live and love closely to our husbands (Genesis 21-23) while striving to be wives "worth far more than rubies (Proverbs 31:10)."
I am in need of tried and true soup recipes. We already have a beef stew, chicken noodle, and chili that we love, but if you girls have any different favorites that you couldn't live without, pass it on. Yay for snow! I think they're saying 2-6 inches!
2 15 oz cans black beans, drained 1/2 c bottled salsa 1 T chili powder 16 oz can low sodium chicken broth 1/2 c sharp cheddar 5 T sour cream 5 T minced green onion 2 1/2 T chopped fresh cilantro
Place beans and liquid in medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top w/ cheese, sour cream and cilantro. Serve with tortilla wedges. Yield 5 cups of soup.
This soup is SO yummy! Passed on from a friend of mine who is great in the kitchen.
I leave the salsa out in the girls' portion and I double the recipe because Judd always asks for more. Let me know if you try it out. :)
I think I might try this one...it sounds really easy. Jose loves hot soup during the winter. I'm trying to think of something to serve with the soup for the main course....
We eat soup several times a week. Here's my fast and yummy soup
A can or two of diced or whole tomatoes Add a can or two of water Add chopped potatoes and carrots An onion And frozen corn, green beans, and peas Cook until carrots are done to taste (That's mushy for me, crunchy for Branden)
I use organic canned tomatoes (which are on sale now at the MERC)
I make a huge batch and freeze individual serving sizes and then we have quick lunches all week.
I really like this recipe for chicken taco soup...you can replace the beer with chicken broth. http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
I'm gonna try all of these. By the way: Melissa, is Jose just like Matt where he needs to have meat with dinner? Do a salsa chicken or pork chop with Brenda's soup. Or toss in a few chopped up chicken tenders.
Matt's aunt Nancy made this for our annual Smith Mexican Christmas Fiesta party the other night and it was FABULOSO. Takes some time though...
New Mexico-Style Posole
3 T oil 3 #'s boneless pork, cubed 2 medium white onions, chopped 3 cloves garlic, minced 4 (15 oz) cans white or yellow hominy, drained 4-5 cups water 2 (4 oz) cans diced green chilies, undrained 1 (10 oz) can red enchilada sauce, mild or hot 1 (16 oz) can diced tomatoes with green chilies 1 (4 oz) can taco sauce 1 bay leaf 1 tsp salt 1 tsp cumin 1/2 tsp black pepper 1/2 tsp oregano
Heat oil in a 6 qt stockpot, add pork, onions, and garlic, and cook until pork is browned. Drain excess grease.
Add hominy and 4 cups water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, cumin, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally.
After 2 hours, add remaining 1 cup water if needed. Adjust seasonings if desired, and simmer 2-3 hours longer. Serves 10-12.
Vegetarian Lentil Soup 2 oil 1 medium onion, finely chopped 2 cloves garlic, minced coarse salt and ground pepper 2 carrots, quartered lengthwise and thinly sliced crosswise 1 lb lentils, picked over (I used red because they were on sale) 28 oz. vegetable broth 1 bay leaf 1/4 tsp cayenne
In large saucepan, heat oil over medium heat. Add onion and garlic, season with salt and pepper (to taste). Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to boil, reduce heat and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
I made some homemade, super-crunchy croutons to go on top of the soup too. SOOOO yummy and absolutely doesn't need any meat!
Jen Fertig's white chili recipe. Hopefully, she'll be joining us soon!
White Bean Chicken Chili
4 (15 oz.) cans Great Northern Beans 4 large cans white chunk chicken (or 4 cooked & cubed chicken breast) 2 cans chopped green chilies 1 pkg. taco seasoning (not Hot & not mild...just regular) 3 T. chili powder 1 chopped & sauteed onion (optional)
Put all of the ingredients in a slow pot cooker. I usually cook it the day before I serve it and then warm it up. Top with cheese, sour cream, jalapenos, corn chips, or salsa.
8 comments:
2 15 oz cans black beans, drained
1/2 c bottled salsa
1 T chili powder
16 oz can low sodium chicken broth
1/2 c sharp cheddar
5 T sour cream
5 T minced green onion
2 1/2 T chopped fresh cilantro
Place beans and liquid in medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top w/ cheese, sour cream and cilantro. Serve with tortilla wedges. Yield 5 cups of soup.
This soup is SO yummy! Passed on from a friend of mine who is great in the kitchen.
I leave the salsa out in the girls' portion and I double the recipe because Judd always asks for more. Let me know if you try it out. :)
I think I might try this one...it sounds really easy. Jose loves hot soup during the winter. I'm trying to think of something to serve with the soup for the main course....
We eat soup several times a week. Here's my fast and yummy soup
A can or two of diced or whole tomatoes
Add a can or two of water
Add chopped potatoes and carrots
An onion
And frozen corn, green beans, and peas
Cook until carrots are done to taste
(That's mushy for me, crunchy for Branden)
I use organic canned tomatoes (which are on sale now at the MERC)
I make a huge batch and freeze individual serving sizes and then we have quick lunches all week.
I really like this recipe for chicken taco soup...you can replace the beer with chicken broth.
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
I'm gonna try all of these. By the way: Melissa, is Jose just like Matt where he needs to have meat with dinner? Do a salsa chicken or pork chop with Brenda's soup. Or toss in a few chopped up chicken tenders.
Matt's aunt Nancy made this for our annual Smith Mexican Christmas Fiesta party the other night and it was FABULOSO. Takes some time though...
New Mexico-Style Posole
3 T oil
3 #'s boneless pork, cubed
2 medium white onions, chopped
3 cloves garlic, minced
4 (15 oz) cans white or yellow hominy, drained
4-5 cups water
2 (4 oz) cans diced green chilies, undrained
1 (10 oz) can red enchilada sauce, mild or hot
1 (16 oz) can diced tomatoes with green chilies
1 (4 oz) can taco sauce
1 bay leaf
1 tsp salt
1 tsp cumin
1/2 tsp black pepper
1/2 tsp oregano
Heat oil in a 6 qt stockpot, add pork, onions, and garlic, and cook until pork is browned. Drain excess grease.
Add hominy and 4 cups water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, cumin, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally.
After 2 hours, add remaining 1 cup water if needed. Adjust seasonings if desired, and simmer 2-3 hours longer. Serves 10-12.
Vegetarian Lentil Soup
2 oil
1 medium onion, finely chopped
2 cloves garlic, minced
coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 lb lentils, picked over (I used red because they were on sale)
28 oz. vegetable broth
1 bay leaf
1/4 tsp cayenne
In large saucepan, heat oil over medium heat. Add onion and garlic, season with salt and pepper (to taste). Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to boil, reduce heat and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
I made some homemade, super-crunchy croutons to go on top of the soup too. SOOOO yummy and absolutely doesn't need any meat!
Jen Fertig's white chili recipe. Hopefully, she'll be joining us soon!
White Bean Chicken Chili
4 (15 oz.) cans Great Northern Beans
4 large cans white chunk chicken (or 4 cooked & cubed chicken breast)
2 cans chopped green chilies
1 pkg. taco seasoning (not Hot & not mild...just regular)
3 T. chili powder
1 chopped & sauteed onion (optional)
Put all of the ingredients in a slow pot cooker. I usually cook it the day before I serve it and then warm it up.
Top with cheese, sour cream, jalapenos, corn chips, or salsa.
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