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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Warming Soups (3) Collection
World's Best Bean Soup Mix
Tex-Mex Meatball Soup Baked Potato Soup World's Best Bean Soup Mix MIX 1 pound navy beans 1 pound great northern beans 1 pound pinto beans 1 pound red beans 1 pound fried soybeans 1 pound yellow split peas 1 pound green split peas 1 pound black eyed peas 1 pound dried lentils 1 pound dried lima beans 1 pound dried baby lima beans 1 pound pearl barley soup: 1 package bean soup mix 2 quarts water 1 ham hock 1-1/4 teaspoons salt 1/2 teaspoon pepper 1 large onion, chopped 1/4 teaspoon chili powder 16 ounces can tomatoes 1 clove garlic, minced 3 tablespoons lemon juice Mix: Use 2 cup portions for soup mix packets. Store in an airtight container. World's Best Bean Soup: Rinse beans. Soak overnight in cold water to cover. Drain, mix with water, ham hock, salt and pepper. Bring to a boil; reduce heat, cover and simmer until beans are tender, about 1 1/2 hours. Add remaining ingredients; simmer 30 minutes. Remove ham hock, Source: The Perfect Mix by Diane Phillips Servings: 40 Tex-Mex Meatball Soup 1 Onion 1 Zucchini 1/2 Pound Ground beef 1 Teaspoon Chili powder Salt and pepper 1 Tablespoon Oil 1/2 Teaspoon Ground cumin 1/2 Teaspoon Oregano 1 Pound Canned tomatoes 1-1/3 Cups Beef stock or broth 1/8 Teaspoon Hot pepper sauce Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in your soup. Debbie Blakeslee Servings: 1 Baked Potato Soup 1/4 cup (1/2 stick) butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can (14 1/2 oz.) chicken broth 1 can (12 fl. oz.) Nestle Carnation Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved salt and ground black pepper to taste 4 strips bacon, cooked and crumbled 1/2 cup (2 oz.) shredded cheddar cheese 3 tablespoons sliced green onion Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heath though. Season with salt and pepper. Top each serving with bacon, cheese and green onion. Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above. Makes 4 servings Servings: 4 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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