4 cups chicken broth
1/4 cup frozen peas
1/4 cup frozen corn
1 egg beaten
2 green onions, diced
1/4 tsp ground ginger
salt and pepper to taste
Bring broth and veggies to a boil. Slowly add egg, stirring constantly. Add in onions. Serve and enjoy!
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, November 2, 2010
Friday, October 2, 2009
Taco Soup
I got this recipe from my MIL. It's super easy and so good!
Ingredients:
1-1.5 lb of hamburger
2 packets of taco seasoning
1 small onion chopped
1 can of corn
2 cans of kidney beans
1 can of black beans
2 cups of salsa
1 large can of vegetarian veggie soup (aka-veg. beef soup minus the beef)
Tortilla chips
Shredded cheese
In large pot brown your hamburger with your onions, drain fat. Next add soup, along with one soup can of water. Next add kidney beans, black beans, and corn-DO NOT DRAIN any of them, just add straight from can. Next add in salsa and mix all together. Last add taco seasoning and stir into soup.I used about 1 1/2 packets of taco seasoning and it was perfect, you can adjust to your liking. I put on medium heat for about half hour stirring occasionally. Last top off with crushed tortilla chips and cheese.
It makes a lot!!
Ingredients:
1-1.5 lb of hamburger
2 packets of taco seasoning
1 small onion chopped
1 can of corn
2 cans of kidney beans
1 can of black beans
2 cups of salsa
1 large can of vegetarian veggie soup (aka-veg. beef soup minus the beef)
Tortilla chips
Shredded cheese
In large pot brown your hamburger with your onions, drain fat. Next add soup, along with one soup can of water. Next add kidney beans, black beans, and corn-DO NOT DRAIN any of them, just add straight from can. Next add in salsa and mix all together. Last add taco seasoning and stir into soup.I used about 1 1/2 packets of taco seasoning and it was perfect, you can adjust to your liking. I put on medium heat for about half hour stirring occasionally. Last top off with crushed tortilla chips and cheese.
It makes a lot!!
Thursday, September 11, 2008
Creamy Chicken & Wild Rice Soup
This is my favorite soup recipe!!! Its autumn now so it's time for soup and rolls right?
4 cups chicken broth
2 cups water
2 cooked boneless chicken halves shredded
1 (4.5 oz) pckg quick cooking long grain and wild rice with seasoning packet (I use Uncle Bens)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream or milk
Bring broth, water, and chicken to a boil then stir in rice (do not add season packet yet). Follow the directions on rice bo x for how long to cook. Then in another bowl add salt, pepper, flour. In a saucepan over medium heat melt butter then stir in season packet reduce heat to low and then stir in flour mixture a little at a time to form a roux. Whisk in cream a little at a time as well until incorporated. Cook until thickened (about 5 minutes). Stir in cream mixture to broth and rice and cook until heated through about 10 minutes.
4 cups chicken broth
2 cups water
2 cooked boneless chicken halves shredded
1 (4.5 oz) pckg quick cooking long grain and wild rice with seasoning packet (I use Uncle Bens)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream or milk
Bring broth, water, and chicken to a boil then stir in rice (do not add season packet yet). Follow the directions on rice bo x for how long to cook. Then in another bowl add salt, pepper, flour. In a saucepan over medium heat melt butter then stir in season packet reduce heat to low and then stir in flour mixture a little at a time to form a roux. Whisk in cream a little at a time as well until incorporated. Cook until thickened (about 5 minutes). Stir in cream mixture to broth and rice and cook until heated through about 10 minutes.
Friday, June 13, 2008
Cheesy Vegetable Soup
This is a yummy and easy cheesy vegetable soup. More of a Fall/Winter recipe; but, good none-the-less.
Cheesy Vegetable Soup
2 carrots (peeled & sliced)
3 celery stalks (cleaned & sliced)
½ medium onion, finely diced
3 sticks butter
1 ½ cup flour
3 Quarts boiling water
5 or 6 oz. Frozen peas (how ever much you like)
3 – 8 oz. Jars Cheese Whiz
2 chicken bullion cubes (=2 tsp. Chicken granules)
Salt and pepper to taste
Cook veggies in salted water until tender, set aside. Heat butter in a large sauce pan; once melted stir in flour & cook, stirring until bubbly, then remove from heat. Add ½ water to roux (flour/butter mixture) and stir well until blended. In other ½ water, dissolve chicken bullion cubes (or chicken granules). Add chicken water to roux mixture. Return to heat and cook on medium heat stirring until thick and smooth. Melt (3) jars of cheese whiz, either by placing jars in boiling water, or scooping cheese into a microwave save bowl and melting. Add the melted cheese and veggies (drain a little bit of water from the veggies to make soup more thick) to the soup. Season to taste. Heat and serve.
If using a crock pot, you can make the soup in a big pot on the stove and transfer it to the crock pot. You may also, after making the roux, transfer that to the crock pot, and then start adding ingredients straight to the crock pot.
Cheesy Vegetable Soup
2 carrots (peeled & sliced)
3 celery stalks (cleaned & sliced)
½ medium onion, finely diced
3 sticks butter
1 ½ cup flour
3 Quarts boiling water
5 or 6 oz. Frozen peas (how ever much you like)
3 – 8 oz. Jars Cheese Whiz
2 chicken bullion cubes (=2 tsp. Chicken granules)
Salt and pepper to taste
Cook veggies in salted water until tender, set aside. Heat butter in a large sauce pan; once melted stir in flour & cook, stirring until bubbly, then remove from heat. Add ½ water to roux (flour/butter mixture) and stir well until blended. In other ½ water, dissolve chicken bullion cubes (or chicken granules). Add chicken water to roux mixture. Return to heat and cook on medium heat stirring until thick and smooth. Melt (3) jars of cheese whiz, either by placing jars in boiling water, or scooping cheese into a microwave save bowl and melting. Add the melted cheese and veggies (drain a little bit of water from the veggies to make soup more thick) to the soup. Season to taste. Heat and serve.
If using a crock pot, you can make the soup in a big pot on the stove and transfer it to the crock pot. You may also, after making the roux, transfer that to the crock pot, and then start adding ingredients straight to the crock pot.
Subscribe to:
Posts (Atom)
